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Recipes
Oven Fried Potatoes - Foodnetwork.ca
By Totlxtc
Preheat your oven to 400F
- 4 large baker potatoes, washed
- Olive oil
- Salt and pepper
Easy Chicken Potpie
By Totlxtc
* In a large bowl, combine the soups, 1/2 cup milk, thyme, pepper and poultry seasoning
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1/2 * 1/2 cup plus 2/3 cup fat-free milk, divided
- 1/2 * 1/2 teaspoon dried thyme
- 1/4 * 1/4 teaspoon pepper
- 1/8 * 1/8 teaspoon poultry seasoning
- 2 * 2 packages (16 ounces each) frozen mixed vegetables, thawed
- 1-1/2 * 1-1/2 cups cubed cooked chicken breast
- 1-1/2 * 1-1/2 cups reduced-fat biscuit/baking mix
Holiday Biscotti
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- 1 stick (1/2 cup) salted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons almond extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 cup chopped candied red cherries
- 1/4 cup chopped candied green cherries
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- Egg wash: (optional)
- 1 egg, beaten
- 1 tablespoon water.
Catalina Parmesan Salad
By Totlxtc
* Divide the lettuce and tomato among four small salad plates
- 2 * 2 cups torn leaf lettuce
- 2/3 * 2/3 cup chopped fresh tomato
- 1/4 * 1/4 cup shredded Parmesan cheese
- 1/4 * 1/4 cup Catalina salad dressing
Stir-Fried Walnut Chicken
By Totlxtc
* In a small bowl, combine 1 teaspoon cornstarch and 2 teaspoons soy sauce until smooth
- 1 * 1 teaspoon plus 3 tablespoons cornstarch, divided
- 2 * 2 teaspoons plus 3 tablespoons reduced-sodium soy sauce, divided
- 1 * 1 pound boneless skinless chicken breasts, cut into strips
- 1-1/2 * 1-1/2 cups reduced-sodium chicken broth
- 1-1/2 * 1-1/2 teaspoons grated fresh gingerroot
- 5 * 5 teaspoons vegetable oil, divided
- 1 * 1 medium onion, quartered
- 1 * 1 garlic clove, minced
- 1 * 1 medium sweet red pepper, julienned
- 1/2 * 1/2 cup fresh broccoli florets
- 1/2 * 1/2 cup chopped carrot
- 1 * 1 can (8 ounces) sliced water chestnuts, drained
- 3 * 3 cups cooked long grain rice
- 1/4 * 1/4 cup chopped walnuts, toasted
Chicken Artichoke Bake
By Totlxtc
* In a large bowl, combine soup and mayonnaise
- 2 * 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 1 * 1 cup mayonnaise
- 3 * 3 cups cubed cooked chicken
- 1 * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 * 1 can (8 ounces) sliced water chestnuts, drained
- 1 * 1 package (6 ounces) long grain and wild rice mix
- 1 * 1 cup sliced fresh mushrooms
- 1 * 1 medium onion, finely chopped
- 1 * 1 jar (2 ounces) diced pimientos, drained
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 cup seasoned stuffing cubes
Pineapple Mallow Slaw
By Totlxtc
* In a large bowl, combine cabbage and pineapple
- 9 * 9 cups shredded cabbage
- 1 * 1 can (20 ounces) pineapple tidbits, drained
- 1-1/2 * 1-1/2 cups mayonnaise
- 3/4 * 3/4 cup white vinegar
- 1/2 * 1/2 cup sugar
- 3/4 * 3/4 teaspoon salt
- 3/4 * 3/4 teaspoon celery seed
- 3 * 3 cups miniature marshmallows
- 1-1/2 * 1-1/2 cups dried cranberries
Honey-Mustard Pork Chops
By Totlxtc
* In a small bowl, combine the first eight ingredients
- 1/3 * 1/3 cup Dijon mustard
- 1/4 * 1/4 cup cider vinegar
- 1/4 * 1/4 cup honey
- 2 * 2 tablespoons reduced-sodium soy sauce
- 1 * 1 tablespoon sherry or reduced-sodium chicken broth
- 1 * 1 tablespoon minced fresh parsley
- 2 * 2 garlic cloves, minced
- 1 * 1 teaspoon ground ginger
- 6 * 6 boneless pork loin chops (3/4 inch thick and 6 ounces each)
Pronto Penne Pasta
By Totlxtc
* Cook pasta according to package directions
- 2-1/4 * 2-1/4 cups uncooked whole wheat penne pasta
- 1 * 1 pound Italian turkey sausage links, casings removed
- 1 * 1 medium red onion, chopped
- 1 * 1 medium green pepper, chopped
- 1 * 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 * 2 garlic cloves, minced
- 2 * 2 teaspoons dried tarragon
- 2 * 2 teaspoons dried basil
- 1/4 * 1/4 teaspoon cayenne pepper
- 1/4 * 1/4 cup all-purpose flour
- 1/2 * 1/2 cup fat-free milk
- 1/2 * 1/2 cup shredded reduced-fat cheddar cheese
- 1/4 * 1/4 cup grated Parmesan cheese
Blushing Apples
By Totlxtc
* In a large saucepan, bring water, sugar and candies to a boil, stirring occasionally; boil for 3 minutes or u...
- 3 * 3 cups water
- 2 * 2 cups sugar
- 1 * 1 cup red-hot candies
- 10 to 12 * 10 to 12 small tart apples, peeled and cored
- 1 * 1 package (8 ounce) cream cheese, softened
- 3 * 3 tablespoons mayonnaise
- 3 * 3 tablespoons chopped pecans