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Recipes
Alfredo Chicken Supper
By Totlxtc
* Cook ravioli according to package directions
- 12 * 12 frozen cheese or mushroom ravioli
- 2 * 2 boneless skinless chicken breast halves
- 2 * 2 teaspoons olive oil
- 1-1/2 * 1-1/2 cups Alfredo sauce
- 1/2 * 1/2 cup sliced fresh mushrooms
- 1 * 1 cup diced plum tomatoes
- 2 * 2 slices mozzarella cheese
- 1/4 * 1/4 cup seasoned bread crumbs
Waffle Cones
By Totlxtc
Recipe courtesy Paula Deen
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 1 stick butter, melted
- 2/3 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- Pinch salt
- Nonstick cooking spray
- Pizzelle iron
- Cone-shaped mold
Orange Pork Chops
By Totlxtc
* Sprinkle both sides of pork chops with salt and pepper
- 4 * 4 boneless pork loin chops (3/4 inch thick and 5 ounces each)
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 garlic clove, minced
- 1 * 1 can (6 ounces) frozen orange juice concentrate, thawed
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 1-1/2 * 1-1/2 teaspoons Worcestershire sauce
- 2 * 2 cups cooked brown rice
Pineapple Salad Dressing
By Totlxtc
* In a jar with a tight-fitting lid, combine the pineapple juice, vinegar, cumin and garlic; shake well
- 1/2 * 1/2 cup unsweetened pineapple juice
- 1/4 * 1/4 cup white vinegar
- 1 * 1 teaspoon ground cumin
- 1 * 1 garlic clove, minced
- * Mixed salad greens
Bacon Barley Risotto - Foodnetwork.ca
By Totlxtc
In one pot heat the broth to a gentle simmer
- 4 or 5 cups of chicken broth
- 4 slices bacon, thinly chopped
- 2 onions, peeled and chopped
- 6 cloves garlic, chopped
- 1 cup barley, pearl or pot
- Salt and pepper
- 1 bunch chives or parsley, chopped
Chicken 'n' Rice Hot Dish
By Totlxtc
* Combine rice and water; transfer to an 11-in
- 1/2 * 1/2 cup uncooked instant brown rice
- 1/4 * 1/4 cup boiling water
- 1 * 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 * 1 tablespoon butter
- 3 * 3 tablespoons all-purpose flour
- 1/2 * 1/2 teaspoon curry powder
- 1/4 * 1/4 teaspoon salt
- * Dash pepper
- * Dash garlic powder
- 3/4 * 3/4 cup reduced-sodium chicken broth
- 3/4 * 3/4 cup fat-free milk
- 1/4 * 1/4 cup reduced-fat mayonnaise
- 3 * 3 cups cubed cooked chicken breast
- 1/3 * 1/3 cup shredded Parmesan cheese
Chili Fries
By Totlxtc
Recipe courtesy Sandra Lee
- 1/2 bag (about 16 ounces) french-fried potatoes (recommended: Ore-Ida Golden Crinkles)
- 1 pound ground beef
- 1 (12-ounce) bottle chili sauce (recommended: Heinz)
- 1 packet chili seasoning (recommended: Lawry's)
- 1/2 cup water
- 1 teaspoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 1/2 teaspoon onion powder
- Shredded Cheddar, optional (recommended: Kraft)
Honey-Lime Roasted Chicken
By Totlxtc
* Carefully loosen the skin from the entire chicken
- 1 * 1 whole roasting chicken (5 to 6 pounds)
- 1/2 * 1/2 cup lime juice
- 1/4 * 1/4 cup honey
- 1 * 1 tablespoon stone-ground mustard or spicy brown mustard
- 1 * 1 teaspoon ground cumin
Baked Chicken Breast
By Totlxtc
* Loosen chicken skin; rub salt substitute under skin and over skin if desired
- 4 * 4 chicken breast quarters (10 ounces each)
- 1 * 1 teaspoon Salt Substitute
- 1 * 1 teaspoon canola oil
Japanese Peanut Salad Dressing
By Totlxtc
* In a jar with a tight-fitting lid, combine all ingredients; shake well
- 1/2 * 1/2 cup canola oil
- 6 * 6 tablespoons rice vinegar
- 6 * 6 green onions, thinly sliced
- 1/4 * 1/4 cup chopped peanuts
- 1/4 * 1/4 cup sesame seeds, toasted
- 1/4 * 1/4 cup sugar
- 1-1/2 * 1-1/2 teaspoons salt
- 1/2 * 1/2 teaspoon pepper