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Recipes
Sunshine Fruit Salad
By Totlxtc
* In a salad bowl, combine oranges and sugar
- 2 * 2 medium oranges, peeled, sectioned and chopped
- 1 * 1 tablespoon sugar
- 2 * 2 green or red tart apples, chopped
- 3 * 3 kiwifruit, peeled and chopped
- 1 * 1 cup green grapes
- 1/2 * 1/2 cup seedless red grapes
- 1 * 1 can (8 ounces) pineapple chunks, drained
- 1/2 * 1/2 cup vanilla yogurt
- 1 * 1 large firm banana, slices
Shrimp, Cucumber Salad with Feta
By Totlxtc
1. In a saucepan, combine bulgur, water, and 2 tablespoons lemon juice; bring to a boil
- 2/3 c medium-grind bulgur (next to the rice in most supermarkets)
- 1 2/3 c water
- 1/3 c fresh lemon juice
- 12 oz precooked peeled or thawed frozen shrimp, coarsely chopped
- 3/8 tsp black pepper
- 1 c diced cucumber
- 1 pint grape tomatoes
- 1/2 c chopped red onion
- 1/2 c chopped parsley
- 2 Tbsp olive oil
- 1/2 c (2 oz) crumbled feta cheese
- 1/4 tsp salt
Pecan Parmesan Chicken
By Totlxtc
* Flatten chicken to 1/2-in
- 6 * 6 boneless skinless chicken breast halves (4 ounces each)
- 1/2 * 1/2 cups soft bread crumbs
- 1/3 * 1/3 cup grated Parmesan cheese
- 1/3 * 1/3 cup ground pecans
- 1 * 1 teaspoon dried oregano
- 1/2 * 1/2 teaspoon seasoned salt
- 1/2 * 1/2 teaspoon dried basil
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 egg whites
- 2 * 2 teaspoons cornstarch
- 1 * 1 tablespoon olive oil
Roasted Chicken Noodle Soup
By Totlxtc
* In a stockpot, saute the onion, carrots, celery and garlic in oil for 5 minutes or until tender
- 1 * 1 cup chopped onion
- 1 * 1 cup chopped carrots
- 1 * 1 cup chopped celery
- 1 * 1 garlic clove, minced
- 2 * 2 teaspoons olive oil
- 1/4 * 1/4 cup all-purpose flour
- 1/2 * 1/2 teaspoon dried oregano
- 1/4 * 1/4 teaspoon dried thyme
- 1/4 * 1/4 teaspoon poultry seasoning
- 6 * 6 cups reduced-sodium chicken broth
- 4 * 4 cups cubed peeled potatoes
- 1 * 1 teaspoon salt
- 2 * 2 cups cubed cooked chicken breast
- 2 * 2 cups uncooked yolk-free wide noodles
- 1 * 1 cup fat-free evaporated milk
Pineapple Carrot Salad
By Totlxtc
* In a large bowl, combine the pineapple, carrots, pineapple, celery and dates
- 1 * 1 can (20 ounces) pineapple tidbits, drained
- 1 * 1 package (10 ounces) julienned carrots
- 1 * 1 cup sliced celery
- 1 * 1 cup chopped dates
- 1/2 * 1/2 cup sour cream
Greek Chicken Nachos
By Totlxtc
* Cook chicken in batches on an indoor grill for 6-8 minutes or until juices run clear
- 2 * 2 packages (10 ounces each) lemon-pepper marinated chicken breast fillets
- 2 * 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
- 1/2 * 1/2 cup Italian salad dressing
- 4 * 4 cups coarsely crushed tortilla chips
- 1 * 1 package (4 ounces) crumbled tomato and basil feta cheese
- 1 * 1 cup chopped tomatoes
- 1 * 1 cup Greek olives, chopped
- 2 * 2 cups (8 ounces) shredded part-skim mozzarella cheese
Wine Marinade for Meat and Poultry Recipe
By Totlxtc
1. Combine all marinade ingredients in a large, non-reactive mixing bowl or one-gallon food storage bag
- 1/2 * 1/2 cup dry red wine (for beef or lamb) or dry white wine (for poultry or pork)
- 1/2 * 1/2 cup olive oil
- 2 * 2 cloves garlic, peeled and minced fine
- 1/2 * 1/2 teaspoon dried rosemary, crumbled
- 1/2 * 1/2 teaspoon dried thyme, crumbled
- 1/2 * 1/2 teaspoon dried marjoram, crumbled
- 2 * 2 tablespoons minced flat leaf parsley
- 3/4 * 3/4 teaspoon salt
- 1/2 * 1/2 teaspoon fresh ground black pepper
- 3 1/2-4 * 3 1/2-4 lbs meat or poultry or 2 lbs boneless chicken, 1 inch cubes for skewering
Crab-Topped Tilapia
By Totlxtc
* Sprinkle tilapia with pepper and salt
- 4 * 4 tilapia fillets (5 ounces each)
- 1/4 * 1/4 teaspoon pepper
- 1/8 * 1/8 teaspoon salt
- 1/3 * 1/3 cup finely chopped celery
- 2 * 2 tablespoons finely chopped onion
- 1 * 1 garlic clove, minced
- 2-1/2 * 2-1/2 teaspoons butter, melted, divided
- 2 * 2 teaspoons all-purpose flour
- 1/8 * 1/8 teaspoon dried thyme
- 1/4 * 1/4 cup fat-free milk
- 1-1/2 * 1-1/2 teaspoons lemon juice
- 3/4 * 3/4 teaspoon marinade for chicken
- * Dash hot pepper sauce
- 1/4 * 1/4 cup reduced-fat mayonnaise
- 1 * 1 pouch (6 ounces) premium crabmeat, drained
- 4 * 4 tablespoons seasoned bread crumbs, divided
Italian Spinach and Chicken Skillet
By Totlxtc
* Cook noodles according to package directions
- 2 * 2 cups uncooked yolk-free whole wheat noodles
- 2 * 2 cups sliced fresh mushrooms
- 2 * 2 teaspoons olive oil
- 1 * 1 garlic clove, minced
- 1 * 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 3/4 * 3/4 cup spaghetti sauce
- 2 * 2 cups cubed cooked chicken breast
- 1 * 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/4 * 1/4 cup shredded Parmesan cheese
- 1-1/2 * 1-1/2 teaspoons Italian seasoning
- 1/2 * 1/2 cup shredded part-skim mozzarella cheese
Portobello Crab Open-Faced Sandwiches
By Totlxtc
* Broil the large red pepper 4 in
- STUFFED MUSHROOMS:
- 1 * 1 large sweet red pepper
- 1/2 * 1/2 cup fat-free plain yogurt
- 1 * 1 teaspoon sherry or reduced-sodium chicken broth
- 1 * 1 garlic clove, crushed
- 1/2 * 1/2 teaspoon hot pepper sauce
- 1/4 * 1/4 teaspoon salt
- *
- 1 * 1 small onion, finely chopped
- 1 * 1 small sweet red pepper, finely chopped
- 1 * 1 teaspoon canola oil
- 1 * 1 egg, lightly beaten
- 3 * 3 tablespoons fat-free plain yogurt
- 1/2 * 1/2 teaspoon Worcestershire sauce
- 1 * 1 cup crushed saltines (about 30 crackers)
- 1 * 1 tablespoon minced fresh parsley
- 2 * 2 teaspoons Dijon mustard
- 1/2 * 1/2 teaspoon seafood seasoning
- 1/2 * 1/2 teaspoon paprika
- * Dash pepper
- 1 * 1 can (6 ounces) lump crabmeat, drained
- 4 * 4 large fresh portobello mushrooms (4 to 4-1/2 inches), stems removed
- *
- FOR SERVING:
- 2 * 2 hamburger buns, split and toasted
- 1 * 1 cup watercress