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Recipes
Pork Chops with Pears
By Totlxtc
* In a large nonstick skillet, melt butter
- 2 * 2 teaspoons butter
- 3 * 3 small firm pears, peeled and thinly sliced
- 1-1/2 * 1-1/2 teaspoons sugar
- 4 * 4 boneless pork loin chops (4 ounces each and 1/3 inch thick)
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 tablespoon cornstarch
- 1 * 1 cup chicken broth
- 1 * 1 tablespoon balsamic vinegar
- 1/2 * 1/2 teaspoon dried rosemary, crushed
Vegetable Beef Stir-Fry
By Totlxtc
* In a large bowl, combine the first five ingredients; add beef and toss to coat
- SAUCE:
- 1 * 1 teaspoon cornstarch
- 2 * 2 tablespoons reduced-sodium soy sauce
- 1 * 1 teaspoon minced fresh gingerroot
- 1/2 * 1/2 teaspoon sugar
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 beef top sirloin steak (1 pound), cut into thin strips
- *
- 1 * 1 teaspoon cornstarch
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 2 * 2 tablespoons ketchup
- 1 * 1 tablespoon reduced-sodium soy sauce
- 2 * 2 teaspoons sesame oil
- 2 * 2 teaspoons canola oil, divided
- 1 * 1 medium sweet onion, cut into chunks
- 1 * 1 medium green pepper, cut into chunks
- 3 * 3 plum tomatoes, cut into chunks
Salmon BLT
By Totlxtc
Combine mayonnaise, lemon zest, juice and cayenne in a bowl; set aside
- 1/4 * 1/4 cup fat-free mayonnaise
- 1 * 1 teaspoon lemon zest
- 1 1/2 * 1 1/2 teaspoons lemon juice
- * Pinch of cayenne pepper
- 4 * 4 slices center-cut bacon
- 2 * 2 teaspoons olive oil
- 10 * 10 oz salmon, cut into 4 fillets, skin removed
- 8 * 8 slices country white (or whole-wheat) bread
- 4 * 4 lettuce leaves
- 8 * 8 slices tomato
Apple Spinach Salad
By Totlxtc
* In a small bowl, whisk together the mayonnaise, vinegar, sugar, celery salt and pepper
- 1/3 * 1/3 cup mayonnaise
- 4 * 4 teaspoons white vinegar
- 4 to 5 * 4 to 5 teaspoons sugar
- 1/4 * 1/4 teaspoon celery salt
- 1/8 to 1/4 * 1/8 to 1/4 teaspoon pepper
- 4 * 4 cups torn fresh spinach
- 1 * 1 small unpeeled red apple, sliced
Garden Twists
By Totlxtc
* Using a vegetable peeler, slice carrots into curls
- 2 * 2 medium carrots
- 2-1/4 * 2-1/4 cups uncooked spiral pasta
- 1 * 1 medium onion, chopped
- 1 * 1 medium green or sweet red pepper, chopped
- 2 * 2 teaspoons dried basil
- 1/4 * 1/4 teaspoon garlic powder
- 1/8 * 1/8 teaspoon crushed red pepper flakes
- 2 * 2 tablespoons butter
- 1 * 1 tablespoon cornstarch
- 1-1/4 * 1-1/4 cups cold water
- 2 * 2 teaspoons chicken bouillon granules or 1 vegetable bouillon cube
- 2 * 2 tablespoons lemon juice
Vegetable Medley
By Totlxtc
* In a small saucepan, heat bouillon and water for 1 minute; stir well
- 1 * 1 teaspoon chicken bouillon granules
- 1/4 * 1/4 cup water
- 1 * 1 teaspoon salt
- 1/4 * 1/4 teaspoon garlic powder
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 teaspoon plus 1 tablespoon olive oil, divided
- 2 * 2 cups fresh broccoli florets
- 2 * 2 medium carrots thinly sliced
- 1 * 1 large onion, sliced and quartered
- 1 * 1 cup sliced celery
- 2 * 2 medium zucchini, halved lengthwise and thinly sliced
- 1 * 1 medium sweet red pepper, thinly sliced
- 1 * 1 cup sliced fresh mushrooms
- 2 * 2 cups thinly sliced cabbage
Cucumber Tea Sandwich Flowers
By Totlxtc
Recipe courtesy Sandra Lee
- 1 (8-ounce) container salmon cream cheese spread
- 2 teaspoons capers, minced
- 1 tablespoon chives, finely chopped
- 1/2 teaspoon lemon juice
- 1/2 cup butter, softened
- 1 tablespoon finely chopped tarragon
- 30 slices thinly sliced white bread (recommended: Sara Lee)
- 1 English cucumber, thinly sliced
Horseradish-Crusted Salmon With Cranberry Ketchup
By Totlxtc
For cranberry ketchup 1
- Cranberry Ketchup
- 3/4 * 3/4 cup fresh or frozen cranberries
- 1/2 * 1/2 cup apple cider
- 2 * 2 teaspoons minced shallots
- * Pinch salt
- 2 * 2 teaspoons sugar
- 2 * 2 teaspoons chopped fresh dill
- Salmon
- 1/3 * 1/3 cup all-purpose flour
- 1 * 1 teaspoon salt
- 1 * 1 egg, beaten
- 1 * 1 tablespoon white vinegar
- 1 * 1 cup fresh, finely grated horseradish
- 4 * 4 salmon fillets (4 oz each)
- 1 * 1 teaspoon olive oil
Strawberry Margarita Pie with Cilantro Whipped Cream
By Totlxtc
Directions Filling 1
- Filling
- 2 * 2 packages gelatin
- 1/2 * 1/2 cup cold water
- 8 * 8 ounces frozen strawberries
- 1 * 1 can coconut milk (398 ml)
- 2 * 2 limes, zested and juiced
- 1/4 * 1/4 cup tequila
- 1/4 * 1/4 cup Grand Marnier
- 1/2 * 1/2 cup sugar
- Crust and Topping
- 16 * 16 ounces shredded coconut
- 16 * 16 ounces white chocolate
- 2 * 2 tablespoons vanilla
- 1 * 1 bunch cilantro
- 1/4 * 1/4 cup sugar
- 1 * 1 cup 35% whipping cream
Chocolate Almond Biscotti
By Totlxtc
Step 1: Line cookie sheet with parchment paper
- 2 cups flour
- 1 cup sugar
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 2 egg whites
- 3/4 teaspoon vanilla extract
- 2/3 cup whole or slivered almonds, toasted
- 1/3 cup chocolate chips