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Recipes
Makeover Hot Chicken Salad
By Totlxtc
* In a small saucepan, whisk flour and milk until smooth
- 1-1/2 * 1-1/2 teaspoons all-purpose flour
- 1/2 * 1/2 cup fat-free milk
- 1/2 * 1/2 cup plain yogurt
- 1/4 * 1/4 cup reduced-fat mayonnaise
- 1/4 * 1/4 cup reduced-fat sour cream
- 1 * 1 tablespoon lemon juice
- 2 * 2 teaspoons grated onion
- 1/2 * 1/2 teaspoon salt
- 3 * 3 cups cubed cooked chicken breast
- 1 * 1 cup chopped celery
- 1 * 1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
- 1 * 1 cup seasoned salad croutons
- 1/4 * 1/4 cup slivered almonds, chopped and toasted
- 1 * 1 cup soft bread crumbs
- 1 * 1 tablespoon reduced-fat butter, melted
- 3/4 * 3/4 cup shredded reduced-fat cheddar cheese
Buffalo Chicken Burgers with Tangy Slaw
By Totlxtc
* In a small bowl, combine the celery, apple, salad dressing and walnuts
- SLAW:
- 1/4 * 1/4 cup thinly sliced celery
- 1/4 * 1/4 cup shredded apple
- 2 * 2 tablespoons fat-free blue cheese salad dressing
- 1 * 1 teaspoon finely chopped walnuts
- *
- SAUCE:
- 3 * 3 tablespoons Louisiana-style hot sauce
- 2 * 2 teaspoons ketchup
- 2 * 2 teaspoons reduced-fat butter, melted
- *
- BURGERS:
- 2 * 2 tablespoons chopped sweet red pepper
- 2 * 2 tablespoons plus 4 teaspoons thinly sliced green onions, divided
- 1 * 1 tablespoon unsweetened applesauce
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon garlic salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 pound ground chicken
- 4 * 4 lettuce leaves
- 4 * 4 hamburger buns, split
Sherried Artichoke Chicken
By Totlxtc
* Combine the paprika, salt and pepper; sprinkle over both sides of chicken
- 1/2 * 1/2 teaspoon paprika
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 2 * 2 tablespoons butter, divided
- 1 * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
- 1/2 * 1/2 pound sliced fresh mushrooms
- 1 * 1 cup reduced-sodium chicken broth
- 1/8 * 1/8 teaspoon dried tarragon
- 2 * 2 tablespoons all-purpose flour
- 1/2 * 1/2 cup sherry or additional reduced-sodium chicken broth
Mocha Chip Cheesecake Bars
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- 1 (18 ounce) package refrigerated chocolate chip cookie dough
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 tablespoon instant coffee crystals
- 1 teaspoon water
- 1 teaspoon vanilla extract
- 1/2 cup miniature semi-sweet chocolate chips
Herb Crusted Salmon with Sweet Corn and Mushrooms
By Totlxtc
Recipe courtesy Sandra Lee
- 1 1/2 cups frozen organic corn kernels
- 1 (4.5-ounce) jar sliced mushrooms
- 2 tablespoons chopped pimentos
- 1/2 teaspoon crushed garlic
- 1 tablespoon chopped fresh flat-leaf parsley
- 3 tablespoons herbs de Provence, divided
- 1 tablespoon balsamic vinegar
- 1 pound salmon fillet
- 2 teaspoons extra-virgin olive oil
Black Bean Enchiladas
By Totlxtc
* In a nonstick skillet, cook and stir onion and green pepper in broth for 2-3 minutes or until tender
- 1 * 1 large onion, chopped
- 1 * 1 medium green pepper, chopped
- 2 * 2 tablespoons chicken or vegetable broth
- 2 * 2 cans (15 ounces each) black beans, rinsed and drained, divided
- 1-1/2 * 1-1/2 cups picante sauce, divided
- 12 * 12 flour tortillas (6 inches)
- 2 * 2 medium tomatoes, chopped
- 1/2 * 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 * 1/2 cup shredded part-skim mozzarella cheese
- 3 * 3 cups shredded lettuce
- 6 * 6 tablespoons fat-free sour cream
Shogun Japanese Salad Dressing
By Totlxtc
1Using a whisk blend all ingredients
- 1/2 cup mayonnaise
- 1 teaspoon soy sauce
- 2 tablespoons red wine vinegar
- white pepper (to taste)
Baked Chicken with Spinach and Cherry Tomatoes - Foodnetwork.ca
By Totlxtc
Preheat your oven to 300F
- 1 3 to 4 pound organic roasting chicken
- 2 onions, peeled and chopped
- 6 cloves garlic
- 2 stalks of celery, chopped
- 1 large carrot, peeled and chopped
- salt and pepper
- 1 rosemary sprig
- 2 bay leaves
- 24 cherry tomatoes
- 1 pound baby spinach
Caribbean Chicken
By Totlxtc
* In a blender, combine the first nine ingredients, cover and process until smooth
- 1/2 * 1/2 cup lemon juice
- 1/3 * 1/3 cup honey
- 3 * 3 tablespoons canola oil
- 6 * 6 green onions, sliced
- 3 * 3 jalapeno peppers, seeded and chopped
- 3 * 3 teaspoons dried thyme
- 3/4 * 3/4 teaspoon salt
- 1/4 * 1/4 teaspoon ground allspice
- 1/4 * 1/4 teaspoon ground nutmeg
- 6 * 6 boneless skinless chicken breast halves (4 ounces each)
Margarita Chicken
By Totlxtc
Recipe courtesy Sandra Lee
- 4 bone-in chicken breast halves
- 1 can (10 ounces) frozen margarita mix (recommended: Bacardi), thawed
- 2/3 cup tequila
- 1/2 cup fresh cilantro leaves, chopped
- 2 tablespoons chicken seasoning (recommended: McCormick's Grill Mates)