Totlxtc's profile page
Recipes
Okra Fritters
By Totlxtc
Recipe courtesy Paula Deen
- Vegetable oil, for frying
- 1 1/2 cups self-rising flour
- 1 tablespoon The Lady's House Seasoning, recipe follows
- 1 cup buttermilk
- 1 egg
- 4 cups okra, chopped
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Balsamic Vinaigrette
By Totlxtc
1Mix Splenda and balsamic vinegar together
- 1/4 cup Splenda granular
- 1/3 cup balsamic vinegar
- 1/2 cup olive oil
Pepper 'n' Chicken Fettuccine
By Totlxtc
* Cook fettuccine according to package directions
- 6 * 6 ounces uncooked fettuccine
- 1 * 1 pound boneless skinless chicken breasts, cut into strips
- 2 * 2 tablespoons olive oil, divided
- 2-1/2 * 2-1/2 teaspoons salt-free herb seasoning blend, divided
- 1 * 1 large sweet red pepper, julienned
- 1 * 1 large sweet yellow pepper, julienned
- 1 * 1 small green pepper, julienned
- 1 * 1 small onion, halved and sliced
- 1 * 1 cup sliced fresh mushrooms
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 1 * 1 tablespoon shredded Parmesan cheese
Chicken Veronique
By Totlxtc
* Sprinkle chicken with salt and nutmeg
- 6 * 6 boneless skinless chicken breast halves (4 ounces each)
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon ground nutmeg
- 4 * 4 teaspoons butter
- 2/3 * 2/3 cup white wine or reduced-sodium chicken broth
- 2 * 2 tablespoons orange marmalade spreadable fruit
- 3/4 * 3/4 teaspoon dried tarragon
- 2 * 2 teaspoons all-purpose flour
- 1/2 * 1/2 cup half-and-half cream
- 1-1/2 * 1-1/2 cups green grapes, halved
Linguine with Seafood Sauce
By Totlxtc
* In a large nonstick skillet, saute onions and garlic in butter for 4-5 minutes or until tender
- 4 * 4 green onions, sliced
- 1 * 1 garlic clove, minced
- 2 * 2 tablespoons butter
- 1 * 1 pound cooked medium shrimp, peeled and deveined
- 1 * 1 can (6-1/2 ounces) chopped clams, undrained
- 1 * 1 cup chicken broth
- 1/2 * 1/2 cup white wine or additional chicken broth
- 2 * 2 tablespoons lemon juice
- 1/2 * 1/2 cup minced fresh parsley
- 1 * 1 teaspoon dried basil
- 1 * 1 teaspoon dried oregano
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 12 * 12 ounces uncooked linguine
- 2 * 2 tablespoons cornstarch
- 2 * 2 tablespoons cold water
- 1/4 * 1/4 cup reduced-fat sour cream
Makeover Chicken Enchiladas
By Totlxtc
* In a saucepan, bring the chicken, water and 2 teaspoons garlic to a boil
- 1 * 1 pound boneless skinless chicken breasts
- 1/2 * 1/2 cup water
- 5 * 5 teaspoons minced garlic, divided
- 1 * 1 cup finely chopped onion
- 4 * 4 teaspoons canola oil
- 2 * 2 cans (4 ounces each) chopped green chilies
- 4 * 4 teaspoons chili powder
- 1-1/4 * 1-1/4 teaspoons salt
- 1 * 1 teaspoon each ground cumin and dried oregano
- 1/4 * 1/4 teaspoon pepper
- 1/2 * 1/2 cup all-purpose flour
- 1-1/2 * 1-1/2 cups reduced-sodium chicken broth, divided
- 1 * 1 cup fat-free milk
- 2 * 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend, divided
- 12 * 12 corn tortillas (6 inches)
- 1 * 1 cup thinly sliced green onion, divided
Tangy Floret Salad
By Totlxtc
* In a bowl, combine the first three ingredients
- 1 * 1 cup broccoli florets
- 1 * 1 cup cauliflowerets
- 1 * 1 cup frozen peas
- 1/2 * 1/2 cup mayonnaise
- 1 * 1 tablespoon sugar
- 1 * 1 tablespoon vinegar
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
Broccoli Chicken Stir-Fry
By Totlxtc
* In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices...
- 1 * 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 * 1 tablespoon canola oil
- 2 * 2 cups fresh broccoli florets
- 1 * 1 small sweet red pepper, julienned
- 1 * 1 can (8 ounces) sliced water chestnuts, drained
- 1 * 1 package (6 ounces) frozen snow peas, thawed
- 1 * 1 small onion, cut into thin wedges
- 2 * 2 garlic cloves, minced
- 1 * 1 teaspoon Chinese Five Spice (recipe also in Recipe Finder)
- 1 * 1 can (14-1/2 ounces) chicken broth
- 2 * 2 tablespoons cornstarch
- 2 * 2 tablespoons cold water
- 4 * 4 cups hot cooked rice
Parmesan and Garlic Potato Chips
By Totlxtc
Recipe courtesy The Deen Brothers
- Peanut oil, for frying
- 3 russet potatoes
- 2 tablespoons grated Parmesan
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chopped fresh parsley leaves
- 1/4 teaspoon ground black pepper
- Special equipment: mandoline
Chicken with Creamy Jalapeno Sauce
By Totlxtc
* Sprinkle chicken with salt
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 * 1/4 teaspoon salt
- 1 * 1 tablespoon canola oil
- 2 * 2 medium onions, chopped
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 2 * 2 jalapeno peppers, seeded and minced
- 2 * 2 teaspoons ground cumin
- 3 * 3 ounces reduced-fat cream cheese, cubed
- 1/4 * 1/4 cup reduced-fat sour cream
- 3 * 3 plum tomatoes, seeded and chopped
- 2 * 2 cups hot cooked rice