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Recipes
Chicken Vegetable Soup
By Totlxtc
* In a 3-qt. slow cooker, combine all ingredients
- 1 * 1 can (28 ounces) diced tomatoes, undrained
- 2 * 2 cups reduced-fat reduced-sodium chicken broth
- 2 * 2 cups cubed cooked chicken breast
- 1 * 1 cup frozen corn
- 2 * 2 celery ribs with leaves, chopped
- 1 * 1 can (6 ounces) tomato paste
- 1/4 * 1/4 cup dried lentils, rinsed
- 1 * 1 tablespoon sugar
- 1 * 1 tablespoon Worcestershire sauce
- 2 * 2 teaspoons dried parsley flakes
- 1 * 1 teaspoon dried marjoram
Broccoli-Turkey Brunch Casserole
By Totlxtc
* In a large bowl, combine the milk, soup, egg substitute, sour cream, pepper, poultry seasoning and salt
- 1-1/2 * 1-1/2 cups fat-free milk
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 * 1 carton (8 ounces) egg substitute
- 1/4 * 1/4 cup reduced-fat sour cream
- 1/2 * 1/2 teaspoon pepper
- 1/4 * 1/4 teaspoon poultry seasoning
- 1/8 * 1/8 teaspoon salt
- 2-1/2 * 2-1/2 cups cubed cooked turkey breast
- 1 * 1 package (16 ounces) frozen chopped broccoli, thawed and drained
- 2 * 2 cups seasoned stuffing cubes
- 1 * 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
Pepperoni Floret Salad
By Totlxtc
* In a large bowl, combine the cauliflower, broccoli, olives, pepperoni and pepper rings
- 2 * 2 cups fresh cauliflowerets
- 2 * 2 cups fresh broccoli florets
- 1 * 1 can (6 ounces) pitted ripe olives, drained
- 1/2 * 1/2 cup sliced pepperoni
- 1/4 * 1/4 cup pickled pepper rings
- 1/2 * 1/2 cup Italian salad dressing
Simple Broccoli Salad
By Totlxtc
* In a bowl, combine broccoli, bacon and red pepper
- 2 * 2 cups broccoli florets
- 4 * 4 bacon strips, cooked and crumbled
- 1/4 * 1/4 cup chopped sweet red pepper
- 1/2 * 1/2 cup mayonnaise
- 2 * 2 tablespoons sugar
- 1 * 1 tablespoon vinegar
Dessert Fruit Cup
By Totlxtc
* Spoon fruit cocktail into bowls
- 1 * 1 can (15 ounces) fruit cocktail, drained
- 1 to 2 * 1 to 2 medium firm bananas, sliced
- 3/4 * 3/4 cup pineapple tidbits, drained
- 1 * 1 can (21 ounces) cherry pie filling
- * Whipped topping, toasted flaked coconut and slivered almonds
Halibut with Crab Sauce
By Totlxtc
* Place each fillet in an individual broiler-proof serving dish
- 4 * 4 halibut fillets (6 ounces each)
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 teaspoons plus 2 tablespoons butter, divided
- 3 * 3 tablespoons all-purpose flour
- 3/4 * 3/4 cup reduced-sodium chicken broth
- 1/3 * 1/3 cup fat-free milk
- 1/2 * 1/2 cup crabmeat, drained, flaked and cartilage removed
- 1/4 * 1/4 cup shredded Swiss cheese
Crispy Salmon in Vegetable Broth
By Totlxtc
For aioli 1. Whisk egg and mustard in a bowl
- Aioli (Makes 1 cup)
- 1 * 1 small egg yolk (use a pasteurized egg)
- 1/2 * 1/2 teaspoon Dijon mustard
- 1/2 * 1/2 cup extra-virgin olive oil
- 1/2 * 1/2 cup olive oil
- 1/4 * 1/4 clove garlic, peeled and smashed into a paste
- 1/2 * 1/2 teaspoon salt
- * Lemon juice
- Salmon
- 3 * 3 cups fat-free chicken (or vegetable) broth
- 8 * 8 bulbs baby fennel and leafy tops
- 4 * 4 salmon fillets (about 5 oz each)
- 2 * 2 tablespoon extra-virgin olive oil
- * Sea salt and freshly ground black pepper
- 1/2 * 1/2 cup diced parsnips
- 1 * 1 handful each fresh basil and mint, chopped
All-Day Meatballs Recipe
By Totlxtc
* In a large bowl, combine the first four ingredients
- 1 * 1 cup milk
- 3/4 * 3/4 cup quick-cooking oats
- 3 * 3 tablespoons finely chopped onion
- 1-1/2 * 1-1/2 teaspoons salt
- 1-1/2 * 1-1/2 pounds ground beef
- 1 * 1 cup ketchup
- 1/2 * 1/2 cup water
- 3 * 3 tablespoons cider vinegar
- 2 * 2 tablespoons sugar
15-Minute Marinated Chicken
By Totlxtc
* In a large resealable plastic bag, combine the first five ingredients; add chicken
- 1/4 * 1/4 cup Dijon mustard
- 2 * 2 tablespoons lemon juice
- 1-1/2 * 1-1/2 teaspoons Worcestershire sauce
- 1/2 * 1/2 teaspoon dried tarragon
- 1/4 * 1/4 teaspoon pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
Tangy Salad Dressing
By Totlxtc
* In a jar with a tight-fitting lid, combine all ingredients; shake well
- 1/2 * 1/2 cup vinegar
- 1/2 * 1/2 cup sugar
- 3 * 3 tablespoons olive oil
- 1 * 1 teaspoon celery seed
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper