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Recipes
Pear Lime Gelatin
By Totlxtc
* Drain pears, reserving juice; set pears and aside
- 1 * 1 can (29 ounces) pear halves in juice
- 1 * 1 package (3 ounces) lime gelatin
- 1 * 1 package (3 ounces) cream cheese, cubed
- 1 * 1 cup whipped topping
Creamy Italian Sausage Pasta
By Totlxtc
* Cook pasta according to package direction
- 8 * 8 ounces uncooked spiral pasta
- 3/4 * 3/4 pound bulk Italian sausage
- 4-1/2 * 4-1/2 teaspoons olive oil
- 1-1/2 * 1-1/2 teaspoons butter
- 3/4 * 3/4 cup chopped sweet red pepper
- 1/2 * 1/2 cup chopped onion
- 1/2 * 1/2 cup white wine or chicken broth
- 2 * 2 cups heavy whipping cream
- 1/2 * 1/2 cup grated Romano cheese
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 tablespoon chopped fresh parsley
Chicken & Spinach Pasta
By Totlxtc
* Cook pasta according to package directions
- 1-1/2 * 1-1/2 cups uncooked medium pasta shells
- 1 * 1 medium onion, chopped
- 1 * 1 large portobello mushroom, chopped
- 2 * 2 garlic cloves, minced
- 1 * 1 teaspoon olive oil
- 1 * 1 tablespoon all-purpose flour
- 1 * 1 cup fat-free milk
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 2-1/2 * 2-1/2 cups cubed cooked chicken breast
- 1 * 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 6 * 6 tablespoons shredded Parmesan cheese, divided
- 1 * 1 teaspoon lemon juice
- 1/4 * 1/4 teaspoon pepper
- 1/4 * 1/4 teaspoon crushed red pepper flakes
Stuffed Chicken Breasts
By Totlxtc
* In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender
- 1 * 1 small onion, chopped
- 1 * 1 celery rib, chopped
- 1 * 1 garlic clove, minced
- 2 * 2 tablespoons butter, divided
- 1 * 1 teaspoon reduced-sodium chicken bouillon granules
- 1/4 * 1/4 cup boiling water
- 3 * 3 cups soft bread crumbs
- 3 * 3 tablespoons fat-free milk
- 1/2 * 1/2 teaspoon dried parsley flakes
- 1/2 * 1/2 teaspoon dried rosemary, crushed
- 1/2 * 1/2 teaspoon dried thyme
- 8 * 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
Rosemary Onion Applesauce - Foodnetwork.ca
By Totlxtc
Heat the oil in a sauce pot then add the onions
- 4 tablespoons olive oil
- 4 onions, peeled and thinly sliced
- 4 local apples, cored and cut into chunks
- 1/4 cup apple cider vinegar
- 1 tablespoon dried rosemary
- Salt and pepper
Creamy Chicken Mini Pitas
By Totlxtc
Recipe courtesy Sandra Lee
- 1 store bought roasted chicken
- 1/2 cup finely chopped celery
- 2 scallions, finely chopped
- 1/2 cup finely chopped walnuts
- 1 tablespoon finely chopped tarragon leaves
- 2/3 cup mayonnaise
- Salt and freshly ground black pepper
- 15 mini pita breads
Makeover Nacho Beef Bake
By Totlxtc
* In a large skillet, cook beef over medium heat until meat is no longer pink; drain
- 1-1/2 * 1-1/2 pounds lean ground beef (90% lean)
- 1 * 1 can (15 ounces) black beans, rinsed and drained
- 1/2 * 1/2 cup water
- 1 * 1 envelope reduced-sodium taco seasoning
- 2 * 2 tubes (8 ounces each) refrigerated reduced-fat crescent rolls
- 1 * 1 cup (8 ounces) reduced-fat sour cream
- 1 * 1 cup (4 ounces) shredded reduced-fat cheddar cheese
- 4 * 4 ounces baked nacho tortilla chips (about 2 cups), crushed
- 3 * 3 cups shredded lettuce
- 3 * 3 medium tomatoes, chopped
The Best Coleslaw Dressing--No Kidding!
By Totlxtc
MIX TOGETHER
- 1 cup mayonnaise
- 1/2 cup sugar
- 2 tablespoons vinegar
Pork Tenderloin with Glazed Red Onion
By Totlxtc
* In a large resealable plastic bag, combine the thyme, oil, salt and pepper; add pork
- RED ONION TOPPING:
- 1 * 1 tablespoon minced fresh thyme
- 1 * 1 tablespoon olive oil
- 3/4 * 3/4 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 2 * 2 pork tenderloins (1 pound each)
- *
- 4 * 4 large red onions, sliced
- 2 * 2 tablespoons olive oil
- 3/4 * 3/4 cup dry red wine or chicken broth
- 1/4 * 1/4 cup raisins
- 2 * 2 tablespoons sugar
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 cup balsamic vinegar
- 1-1/2 * 1-1/2 teaspoons minced fresh thyme
Phyllo Chicken Potpie
By Totlxtc
* In a Dutch oven, bring water to a boil
- 6 * 6 cups water
- 2 * 2 cups fresh pearl onions
- 1-1/2 * 1-1/2 pounds boneless skinless chicken breasts, cubed
- 2 * 2 tablespoons canola oil, divided
- 2 * 2 medium red potatoes, peeled and chopped
- 1 * 1 cup sliced fresh mushrooms
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 * 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 3 * 3 tablespoons sherry or additional reduced-sodium chicken broth
- 3 * 3 tablespoons cornstarch
- 1/2 * 1/2 cup fat-free milk
- 1-1/2 * 1-1/2 teaspoons minced fresh thyme
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 10 * 10 sheets phyllo dough (14 inches x 9 inches)
- * Refrigerated butter-flavored spray