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Weeknight Chicken Potpie

Weeknight Chicken Potpie

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* In a large nonstick saucepan, saute onion in oil until tender

  • 1 * 1 small onion, chopped
  • 1 * 1 teaspoon canola oil
  • 1-1/2 * 1-1/2 cups fat-free milk, divided
  • 1/2 * 1/2 cup reduced-sodium chicken broth
  • 3/4 * 3/4 teaspoon rubbed sage
  • 1/8 * 1/8 teaspoon pepper
  • 1/4 * 1/4 cup all-purpose flour
  • 4 * 4 cups cubed cooked chicken breast
  • 3 * 3 cups frozen chopped broccoli, thawed and drained
  • 1-1/2 * 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
  • 1 * 1 tube (11.3 ounces) refrigerated dinner rolls
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Poppy Seed Dressing

Poppy Seed Dressing

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* Combine all ingredients in a blender; process for 30 seconds

  • 3/4 * 3/4 cup olive oil
  • 1/3 * 1/3 cup honey
  • 1/4 * 1/4 cup red wine vinegar
  • 2 * 2 tablespoons poppy seeds
  • 1 * 1 tablespoon finely chopped onion
  • 1 * 1 tablespoon Dijon mustard
  • 1/2 * 1/2 teaspoon salt
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Chili in Bread Bowls Recipe

Chili in Bread Bowls Recipe

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* In a large resealable plastic bag, combine the flour, salt and pepper

  • 1 * 1 tablespoon all-purpose flour
  • 1/4 * 1/4 teaspoon salt
  • 1/8 * 1/8 teaspoon pepper
  • 1/2 * 1/2 pound each beef stew meat, boneless skinless chicken breast and boneless pork, cut into cubes
  • 1 * 1 tablespoon canola oil
  • 1 * 1 medium onion, chopped
  • 1 * 1 medium green pepper, chopped
  • 1 * 1 jalapeno pepper, seeded and chopped
  • 1 * 1 can (28 ounces) diced tomatoes, drained
  • 1 * 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 * 1 can (15-1/2 ounces) navy beans or great northern beans, rinsed and drained
  • 1 * 1 can (8 ounces) tomato sauce
  • 1 * 1 tablespoon chili powder
  • 1 * 1 garlic clove, minced
  • 1-1/2 * 1-1/2 teaspoons ground cumin
  • 1/2 * 1/2 teaspoon dried basil
  • 1/4 to 1/2 * 1/4 to 1/2 teaspoon cayenne pepper
  • 9 * 9 large hard rolls
  • * Sour cream, chopped green onions and sweet red pepper, optional
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French Onion Soup

French Onion Soup

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Recipe courtesy Sandra Lee

  • 5 small onions, thinly sliced
  • 2 cans (14 ounces) low sodium beef broth (recommended: Swanson's)
  • 2 cans (10 ounces) beef consomme (recommended: Campbell's)
  • 1 packet onion soup mix (recommended: Lipton's)
  • 8 slices French bread, about 1 inch thick
  • 1 cup shredded Gruyere
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Chicken Enchiladas

Chicken Enchiladas

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* In a saucepan, bring the chicken, water and 2 teaspoons garlic to a boil

  • 1 * 1 pound boneless skinless chicken breasts
  • 1/2 * 1/2 cup water
  • 5 * 5 teaspoons minced garlic, divided
  • 1 * 1 cup finely chopped onion
  • 3 * 3 tablespoons butter
  • 2 * 2 cans (4 ounces each) chopped green chilies
  • 1 * 1 tablespoon chili powder
  • 1-1/2 * 1-1/2 teaspoons salt
  • 1/2 * 1/2 teaspoon each ground cumin and dried oregano
  • 1/4 * 1/4 teaspoon pepper
  • 1/2 * 1/2 cup all-purpose flour
  • 1 * 1 cup chicken broth
  • 1 * 1 cup heavy whipping cream
  • 2 * 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 1/3 * 1/3 cup vegetable oil
  • 12 * 12 corn tortillas (6 inches)
  • 1 * 1 cup sliced green onion, divided
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Beer Salmon

Beer Salmon

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Recipe courtesy Sandra Lee

  • 1 (12-inch) tail piece salmon fillet (about 1 1/2 pounds)
  • 2 teaspoons garlic salt
  • 3 tablespoons brown sugar
  • 4 tablespoons butter, cut into small pieces
  • 1 small red onion, thinly sliced
  • 1 (12-ounce) bottle beer
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Chicken Parmigiana

Chicken Parmigiana

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* In a shallow bowl, combine the bread crumbs, grated Parmesan cheese, Italian seasoning, garlic powder and sal...

  • 1/2 * 1/2 cup dry bread crumbs
  • 3 * 3 tablespoons grated Parmesan cheese
  • 3/4 * 3/4 teaspoon Italian seasoning
  • 1/2 * 1/2 teaspoon garlic powder
  • 1/2 * 1/2 teaspoon salt
  • 1/4 * 1/4 cup egg substitute
  • 4 * 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 * 1 jar (26 ounces) meatless spaghetti sauce
  • 3/4 * 3/4 cup shredded part-skim mozzarella cheese
  • 1/4 * 1/4 cup shredded Parmesan cheese
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Creamy Scallop Crepes

Creamy Scallop Crepes

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* In a small bowl, beat the egg whites, egg and milk

  • FILLING:
  • 2 * 2 egg whites
  • 1 * 1 egg
  • 1-1/2 * 1-1/2 cups fat-free milk
  • 1 * 1 cup all-purpose flour
  • 1/2 * 1/2 teaspoon salt
  • *
  • 1 * 1 pound bay scallops
  • 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
  • 1/8 * 1/8 teaspoon white pepper
  • 1 * 1 pound sliced fresh mushrooms
  • 4 * 4 green onions, sliced
  • 2 * 2 tablespoons butter
  • 1/4 * 1/4 cup all-purpose flour
  • 2/3 * 2/3 cup fat-free evaporated milk
  • 1/2 * 1/2 cup shredded reduced-fat Swiss cheese
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Grilled Tuna Steaks

Grilled Tuna Steaks

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* In a small bowl, combine the first six ingredients

  • 2/3 * 2/3 cup white wine or chicken broth
  • 2 * 2 tablespoons olive oil
  • 2 * 2 teaspoons dried oregano
  • 3 * 3 garlic cloves, minced
  • 1/2 * 1/2 teaspoon salt
  • 1/4 * 1/4 teaspoon pepper
  • 6 * 6 tuna steaks (6 ounces each)
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Roasted Pepper Soup

Roasted Pepper Soup

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Recipe courtesy

  • 1 (14-ounce) can chicken broth
  • 1 cup jarred roasted bell peppers, rinsed and drained
  • 3/4 cup orange juice
  • 1/4 cup dry sherry
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced garlic
  • Salt and pepper
  • 1/4 cup finely shredded Gruyere
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