Totlxtc's profile page
Recipes
Chicken-Stuffed Cubanelle Peppers
By Totlxtc
* Cut tops off peppers and remove seeds
- 6 * 6 Cubanelle peppers or mild banana peppers
- 2 * 2 eggs
- 1 * 1 cup salsa
- 3 * 3 cups shredded cooked chicken breast
- 3/4 * 3/4 cup soft bread crumbs
- 1/2 * 1/2 cup cooked long grain rice
- 2 * 2 cups meatless spaghetti sauce, divided
Spinach and Mushroom Smothered Chicken
By Totlxtc
* In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender
- 3 * 3 cups fresh baby spinach
- 1-3/4 * 1-3/4 cups sliced fresh mushrooms
- 3 * 3 green onions, sliced
- 2 * 2 tablespoons chopped pecans
- 1-1/2 * 1-1/2 teaspoons olive oil
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 * 1/2 teaspoon rotisserie chicken seasoning
- 2 * 2 slices reduced-fat provolone cheese, halved
Makeover Creamy Chicken 'n' Artichokes
By Totlxtc
* Sprinkle chicken with salt and pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 tablespoon butter
- 1 * 1 cup white wine or reduced-sodium chicken broth
- 1 * 1 tablespoon all-purpose flour
- 2/3 * 2/3 cup half-and-half cream
- 1 * 1 cup uncooked instant rice
- 1 * 1 package (9 ounces) frozen artichoke hearts, cooked and drained
- 1 * 1 can (2-1/4 ounces) sliced ripe olives, drained
Berry Parfait
By Totlxtc
Whisk milk, juice and zest of 2 lemons, sugar and cornstarch in a pot over medium heat until mixture thickens...
- 2 * 2 cups skim milk
- * Juice and zest of 3 lemons, divided
- 1/4 * 1/4 cup sugar
- 2 * 2 tablespoons cornstarch
- 1/4 * 1/4 cup nonfat Greek yogurt
- 1 * 1 pint blueberries
- 2 * 2 tablespoons sugar
- 1/2 * 1/2 cup graham cracker crumbs
Brown Butter Green Beans with Pine Nuts - Foodnetwork.ca
By Totlxtc
Melt the butter in a large skillet over medium high heat until it foams
- 1/4 cup butter
- 1 pound green beans, stem ends trimmed
- 1/2 cup pine nuts
- Water
- Salt and pepper
Creamy Shrimp Bisque
By Totlxtc
Recipe courtesy Paula Deen, 2008
- 2 celery stalks, chopped
- 1 green onion with tops, chopped
- 4 tablespoons butter
- 1 glove garlic, minced
- 1/3 cup all-purpose flour
- 2 cups half and half
- 3 1/2 cups fish stock
- 3 tablespoons chopped fresh parsley
- 8 ounces cooked shrimp or lobster meat, chopped
- Homemade croutons, recipe follows
- 3 slices white bread
Creamy Chicken Noodle Soup
By Totlxtc
Recipe courtesy Sandra Lee
- 1 store-bought roasted chicken
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrot
- 4 (14-ounce) cans low-sodium chicken broth
- 2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic
- 2 teaspoon fines herbs*
- Salt and pepper
- 2 cups egg noodles, cooked
Open-Faced Chicken Sandwiches
By Totlxtc
* Cut bread into eight 1-in
- 1 * 1 loaf (8 ounces and 8 inches long) French bread
- 1 * 1 pound fresh mushrooms, sliced
- 1 * 1 large sweet onion, sliced
- 1 * 1 cup fat-free mayonnaise
- 1/2 * 1/2 cup crumbled blue cheese
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 pound boneless skinless chicken breasts, grilled and sliced
- 1 * 1 cup (4 ounces) shredded part-skim mozzarella cheese
Ranch Coleslaw
By Totlxtc
* In a small bowl, combine the salad dressing, mayonnaise, sugar and lemon juice
- 1/4 * 1/4 cup prepared ranch salad dressing
- 2 * 2 tablespoons mayonnaise
- 1-1/2 * 1-1/2 teaspoons sugar
- 1/4 * 1/4 teaspoon lemon juice
- 3-3/4 * 3-3/4 cups coleslaw
Italian Salad Dressing
By Totlxtc
* In a small bowl, combine the sugar, salad dressing mix, garlic, vinegar and water; gradually whisk in oil
- 1/3 * 1/3 cup sugar
- 1 * 1 envelope Italian salad dressing mix
- 3 * 3 garlic cloves, minced
- 3/4 * 3/4 cup cider vinegar
- 3/4 * 3/4 cup water
- 3/4 * 3/4 cup vegetable oil