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Recipes
Wild Teriyaki Wings
By Totlxtc
Recipe courtesy Sandra Lee
- 3 pounds chicken wing drumettes
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 bottle (10 ounces) teriyaki marinade sauce (recommended: Kikkoman)
- 1 can (8 ounces) crushed pineapple (recommended: Dole)
- 2 tablespoons sesame seeds, for garnish
- 1 cup organic smooth peanut butter (recommended: Laura Scudder's)
- 1/4 cup limeade frozen from concentrate, defrosted
- 1 cup plain yogurt (recommended: Dannon)
- 1 teaspoon chili-garlic sauce
- 1/2 teaspoon salt
- 1 container (8 ounces) chive cream cheese (recommended: Philadelphia)
- 1 cup sour cream
Spicy Pork 'n' Peanuts
By Totlxtc
* Place pork in a bowl, drizzle with 2 tablespoons soy sauce; set aside
- 1 * 1 pound pork tenderloin, cubed
- 1/3 * 1/3 cup reduced-sodium soy sauce, divided
- 3 * 3 tablespoons sugar
- 4 * 4 teaspoons cornstarch
- 1/2 * 1/2 cup chicken broth
- 3 * 3 tablespoons lemon juice
- 1/4 to 1/2 * 1/4 to 1/2 teaspoon crushed red pepper flakes
- 1 * 1 small onion, julienned
- 2 * 2 garlic cloves, minced
- 1 * 1 tablespoon olive oil
- 2 * 2 small sweet red peppers, julienned
- 2 * 2 small sweet yellow peppers, julienned
- 1/4 * 1/4 cup unsalted dry roasted peanuts
- 6 * 6 cups hot cooked rice
Creamy Mustard Dressing
By Totlxtc
1Combine buttermilk, honey, vinegar, mustard and salt into a screw top jar
- 1/2 cup buttermilk
- 1 tablespoon honey (or splenda for diabetic)
- 2 teaspoons apple cider vinegar
- 1 teaspoon English mustard (mild)
- 1 pinch salt
Barbecue BLT Chicken Salad
By Totlxtc
* In a small bowl, combine the mayonnaise, barbecue sauce, lemon juice, pepper and salt
- 1/4 * 1/4 cup reduced-fat mayonnaise
- 1/4 * 1/4 cup barbecue sauce
- 1 * 1 tablespoon lemon juice
- 1/2 * 1/2 teaspoon pepper
- 1/4 * 1/4 teaspoon salt
- 2 * 2 cups chopped cooked chicken breast
- 2 * 2 medium tomatoes, chopped
- 1 * 1 celery rib, sliced
- 5 * 5 cups torn salad greens
- 4 * 4 bacon strips, cooked and crumbled
Chicken Bulgur Skillet
By Totlxtc
* In a large nonstick skillet, cook chicken in oil over medium-high heat until meat is no longer pink
- 1 * 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 2 * 2 teaspoons olive oil
- 2 * 2 medium carrots, chopped
- 2/3 * 2/3 cup chopped onion
- 3 * 3 tablespoons chopped walnuts
- 1/2 * 1/2 teaspoon caraway seeds
- 1/4 * 1/4 teaspoon ground cumin
- 1-1/2 * 1-1/2 cups bulgur
- 2 * 2 cups reduced-sodium chicken broth
- 2 * 2 tablespoons raisins
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon ground cinnamon
Speedy Spinach Salad
By Totlxtc
* Place spinach in a salad bowl; top with cheese and crackers
- 4 * 4 cups torn fresh spinach
- 1/2 * 1/2 cup shredded Monterey Jack cheese
- 1/2 * 1/2 cup coarsely crushed butter-flavored crackers (about 8)
- * Ranch salad dressing or dressing of your choice
Poached Salmon with Tarragon Sauce
By Totlxtc
* In a small bowl, combine the yogurt, mayonnaise, onion, parsley, tarragon, salt and 1/8 teaspoon pepper
- 1/3 * 1/3 cup plain yogurt
- 1/4 * 1/4 cup fat-free mayonnaise
- 2 * 2 tablespoons thinly sliced green onion
- 2 * 2 tablespoons minced fresh parsley
- 1 * 1 teaspoon minced fresh tarragon or1/2 teaspoon dried tarragon
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon white pepper,divided
- 1 * 1 cup reduced-sodium chicken broth
- 1/2 * 1/2 cup water
- 1/4 * 1/4 cup lemon juice
- 1 * 1 bay leaf
- 4 * 4 salmon steaks (5 ounces each)
Grilled Raspberry Chicken
By Totlxtc
Recipe courtesy Sandra Lee
- 6 boneless, skinless chicken breasts
- 1/2 cup frozen raspberries, thawed (recommended: Dole)
- 1 cup raspberry vinaigrette (recommended: Annie's)
- 1/4 cup raspberry vodka, optional
- 1/4 cup finely chopped fresh mint leaves
- Fresh mint sprigs, for garnish
- Fresh raspberries, for garnish
Chicken Fried Rice
By Totlxtc
* In a small bowl, combine the egg whites, egg and 1/4 teaspoon salt
- 2 * 2 egg whites
- 1 * 1 egg
- 1/2 * 1/2 teaspoon salt, divided
- 1 * 1 small onion, chopped
- 1 * 1 garlic clove, minced
- 1 * 1 cup frozen mixed vegetables
- 2 * 2 cups diced cooked chicken breast
- 3 * 3 tablespoons reduced-sodium soy sauce
- 3 * 3 cups cold cooked rice
Cashew Chicken Salad
By Totlxtc
Slice chicken strips diagonally
- 4 servings1/4-pound cooked chicken strips
- 1 (12-ounce) container cole slaw
- 1 (8.5-ounce) can mandarin oranges in light syrup, drained
- 1/3 cup cashews, chopped
- 1 tablespoon olive oil, optional