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Recipes
Greenback Salad
By Totlxtc
* In a small bowl, whisk the mustard, vinegar, salt and pepper
- 4 * 4 teaspoons Dijon mustard
- 1/4 * 1/4 cup red wine vinegar
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 1/2 * 1/2 cup vegetable oil
- 1/2 * 1/2 cup finely chopped onion
- 1/2 * 1/2 cup minced fresh parsley
- 8 * 8 cups torn salad greens
Pork Medallions with Dijon Sauce
By Totlxtc
* Cut pork widthwise into 6 pieces; flatten to 1/4-in
- 1 * 1 pork tenderloin (1 pound)
- 1/3 * 1/3 cup all-purpose flour
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 tablespoon butter
- 3 * 3 green onions
- 1/3 * 1/3 cup white wine or chicken broth
- 1/2 * 1/2 cup fat-free evaporated milk
- 4 * 4 teaspoons Dijon mustard
Chicken with Cranberry Sauce
By Totlxtc
* In a small saucepan, combine the cranberries, water and sugar
- 2 * 2 cups fresh or frozen cranberries
- 3/4 * 3/4 cup water
- 1/3 * 1/3 cup sugar
- 6 * 6 boneless skinless chicken breast halves (4 ounces each)
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 tablespoon canola oil
- 1/4 * 1/4 cup maple syrup
Citrus Smoothie
By Totlxtc
Blend all ingredients except strawberries in a blender or food processor until smooth
- 1 * 1 cup nonfat plain yogurt
- 1/2 * 1/2 cup of ice
- 1/2 * 1/2 banana
- 2 * 2 tablespoons quick-cooking oats
- 2 * 2 tablespoons honey
- 1 * 1 tablespoon orange juice concentrate
- 1 * 1 teaspoon grated orange zest
- 1/2 * 1/2 cup skim milk
- 2 * 2 large fresh strawberries, thinly sliced
Baked Mini-Veggie Frittata
By Totlxtc
Heat oven to 375˚. Coat 8 cups of a large muffin tin with cooking spray
- * vegetable-oil cooking spray
- 6 * 6 egg whites
- 4 * 4 whole eggs
- 1 * 1 teaspoon onion powder
- 1 * 1 cup cooked chopped vegetables
- 1/2 * 1/2 cup shredded reduced-fat cheddar
- 8 * 8 slices whole-wheat bread
- 2 * 2 tablespoons all-fruit spread
Icy Coffee Punch
By Totlxtc
Recipe courtesy Paula Deen
- 3 cups coffee
- 1/2 cup chocolate syrup
- 4 cups milk
- 1 quart ice cream
Seafood Pesto Pasta
By Totlxtc
* For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor
- 1/4 * 1/4 cup plus 1 tablespoon olive oil, divided
- 1 * 1 cup loosely packed fresh basil leaves
- 1 * 1 cup loosely packed fresh oregano leaves
- 2 * 2 tablespoons minced fresh parsley
- 4 to 6 * 4 to 6 garlic cloves, divided
- 12 * 12 ounces uncooked linguine
- 2 * 2 green onions, chopped
- 1 * 1 tablespoon butter
- 1/2 * 1/2 pound uncooked medium shrimp, peeled and deveined
- 1/4 * 1/4 cup white wine or chicken broth
- 1 * 1 tablespoon lemon juice
- 1/4 * 1/4 teaspoon cayenne pepper
- 1/2 * 1/2 pound fresh sea scallops
- 1/2 * 1/2 cup grated Parmesan cheese
Homemade Coleslaw Dressing
By Totlxtc
* In a heavy saucepan, whisk the sugar, salt, mustard, paprika and egg yolks until smooth
- 2 * 2 tablespoons sugar
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon ground mustard
- 1/4 * 1/4 teaspoon paprika
- 4 * 4 egg yolks
- 1/2 * 1/2 cup water
- 1/3 * 1/3 cup white vinegar
- 2 * 2 cups shredded green cabbage
- 2 * 2 cups shredded red cabbage
Cranberry Waldorf Salad
By Totlxtc
* In a small bowl, combine the apple, cranberries and celery
- 1 * 1 large apple, chopped
- 2/3 * 2/3 cup dried cranberries
- 1 * 1 celery rib, diced
- 2 * 2 tablespoons mayonnaise
- 1 * 1 tablespoon honey
Ragu Bolognese
By Totlxtc
* Crumble sausage into a nonstick Dutch oven
- 1/2 * 1/2 pound Italian turkey sausage links, casings removed
- 1 * 1 large carrot, finely chopped
- 1 * 1 celery rib, finely chopped
- 1 * 1 small onion, finely chopped
- 1 * 1 can (15 ounces) crushed tomatoes
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 2 * 2 tablespoons balsamic vinegar
- 1/4 * 1/4 teaspoon crushed red pepper flakes
- 3/4 * 3/4 cup fat-free milk
- 4 * 4 cups uncooked whole wheat spiral pasta
- 2 * 2 tablespoons prepared pesto
- 1 * 1 tablespoon chopped ripe olives