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Recipes
Just Peachy Smoothie
By Totlxtc
Combine ingredients in blender and puree until smooth
- 2 * 2 small peaches, peeled and quartered
- 1 * 1 medium banana
- 1 1/2 * 1 1/2 cups apple juice
- 1 * 1 tablespoon nonfat vanilla yogurt
- 2 * 2 teaspoons honey
- 2 * 2 teaspoons flaxseed oil (found at health food stores)
- 1 * 1 or 2 ice cubes
Truffle Potato and Carrot Puree
By Totlxtc
Recipe courtesy Patrick Mcnamara
- 2 pounds Yukon gold potato, peeled
- 2 ounces heavy cream
- 2 ounces whole sweet unsalted butter
- Kosher salt and freshly ground white pepper
- 6 drops black truffle oil
- 1 1/2 pounds carrots, cleaned, peeled, and roughly chopped
- 1-ounce heavy whipping cream
- Kosher salt
- Freshly ground white pepper
Slow Cooker Chicken and Bean Tacos
By Totlxtc
1. Place chicken in 3 1/2- to 4-quart slow cooker
- 1 1/4 pounds boneless, skinless chicken thighs (about 6 thighs)
- 3 tablespoons taco seasoning mix (from 1 1/4-ounce envelope)
- 1 can (4 1/2 ounces) chopped green chiles, undrained
- 1 can (8 ounces) tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon coriander seed, crushed
- 1 can (19 ounces) cannellini beans, drained
- 2 packages (4.6 ounces each) taco shells (12 shells each)
- 1 1/2 cups shredded Cheddar cheese (6 ounces)
- 1 1/2 cups shredded lettuce
- 1 container (8 ounces) sour cream (1 cup)
- 1 cup thick-and-chunky salsa
Glazed Chicken and Carrots
By Totlxtc
* In a large bowl, combine the dill, salt and pepper; add chicken and toss to coat
- 1 * 1 teaspoon dill weed
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
- 3 * 3 celery ribs, thinly sliced
- 2 * 2 medium carrots, thinly sliced
- 1 * 1 tablespoon canola oil
- 4 * 4 teaspoons cornstarch
- 1 * 1 teaspoon chicken bouillon granules
- 1 * 1 cup apple juice
- * Hot cooked rice, optional
French Potato Salad
By Totlxtc
* In a large bowl, toss potatoes and onion
- 2 * 2 pounds potatoes, peeled, cooked and sliced
- 1/4 * 1/4 cup chopped onion
- 1/3 * 1/3 cup olive oil
- 4 * 4 teaspoons cider vinegar
- 1 to 2 * 1 to 2 tablespoons minced fresh tarragon or 1 to 2 teaspoons dried tarragon
- 2 * 2 tablespoons minced chives
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
Almond Cookie Cutouts
By Totlxtc
* In a small bowl, cream butter and sugars
- 6 * 6 tablespoons butter, softened
- 1/2 * 1/2 cup sugar
- 1/2 * 1/2 cup packed brown sugar
- 1 * 1 egg
- 3/4 * 3/4 teaspoon almond extract
- 1/2 * 1/2 teaspoon vanilla extract
- 1-1/4 * 1-1/4 cups all-purpose flour
- 1/4 * 1/4 cup cornstarch
- 3 * 3 tablespoons ground almonds
- 1/2 * 1/2 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
- * Red and green colored sugar and/or sprinkles, optional
Apple Peanut Salad
By Totlxtc
* In a large bowl, combine the apples, peanuts and whipped topping
- 4 * 4 medium apples, diced
- 3 * 3 cups salted dry roasted peanuts
- 1 * 1 carton (8 ounces) frozen whipped topping, thawed
Summer Squash Chicken Casserole
By Totlxtc
* Cook rice according to package directions
- 1/2 * 1/2 cup uncooked instant rice
- 1 * 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1/3 * 1/3 cup reduced-fat mayonnaise
- 1/3 * 1/3 cup fat-free milk
- 4 * 4 cups cubed cooked chicken breast
- 2 * 2 cups pattypan squash, halved
- 1 * 1 small onion, finely chopped
- 1 * 1 jar (2 ounces) diced pimientos, drained
- 1 * 1 teaspoon dried thyme
- 1/4 * 1/4 teaspoon garlic powder
- 1/4 * 1/4 teaspoon pepper
- 1/3 * 1/3 cup shredded Parmesan cheese
Lo Mein Noodles
By Totlxtc
* In a Dutch oven, bring water and bouillon to a boil
- 2 * 2 quarts water
- 1 * 1 tablespoon chicken bouillon granules
- 1 * 1 package (16 ounces) thin spaghetti
- 1 * 1 tablespoon reduced-sodium soy sauce
- 1 * 1 tablespoon reduced-sodium teriyaki sauce
- 1-1/2 * 1-1/2 teaspoons Chinese five-spice powder
- 1/8 * 1/8 teaspoon white pepper
- 1/4 * 1/4 cup canola oil
- 1/2 * 1/2 cup thinly sliced onion
- 1 * 1 cup fresh snow peas
- 1/2 * 1/2 cup chopped green onions
Grilled Pork with Hot Mustard
By Totlxtc
* In a large resealable plastic bag, combine the soy sauce, wine or broth, sugar, honey and cinnamon; add pork
- HOT MUSTARD:
- 1/4 * 1/4 cup reduced-sodium soy sauce
- 2 * 2 tablespoons dry red wine or chicken broth
- 1 * 1 tablespoon brown sugar
- 1 * 1 tablespoon honey
- 1/2 * 1/2 teaspoon ground cinnamon
- 2 * 2 pork tenderloins (3/4 pound each)
- *
- 1/4 * 1/4 cup Dijon mustard
- 1 * 1 tablespoon honey
- 1 * 1 teaspoon prepared horseradish
- 2 * 2 teaspoons sesame seeds, toasted