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Recipes
Lemon Thyme Chicken
By Totlxtc
* In a small bowl, combine the flour, salt and pepper
- 3 * 3 tablespoons all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 2 * 2 teaspoons olive oil
- 1 * 1 medium onion, chopped
- 1 * 1 tablespoon butter
- 1/2 * 1/2 teaspoon dried thyme
- 1 * 1 cup chicken broth
- 3 * 3 tablespoons lemon juice
- 2 * 2 tablespoons minced fresh parsley
Sesame Ginger Vinaigrette Dressing
By Totlxtc
1Toast sesame seeds in a dry, hot skillet just until they turn brown and begin to pop
- 1 cup sesame oil
- 1/2 cup rice vinegar
- 2 tablespoons chopped ginger (fresh or in a jar)
- 1 tablespoon soy sauce
- 1/4 cup toasted sesame seeds
Roasted Pepper Chicken Sandwiches
By Totlxtc
* In a large resealable plastic bag, combine the first six ingredients; add chicken
- PEPPER MIXTURE:
- 1 * 1 tablespoon lemon juice
- 1 * 1 tablespoon Dijon mustard
- 2 * 2 teaspoons olive oil
- 1 * 1 garlic clove, minced
- 1/4 * 1/4 teaspoon dried thyme
- 1/4 * 1/4 teaspoon dried marjoram
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- *
- 1 * 1 large onion, thinly sliced
- 1 * 1 teaspoon sugar
- 3/4 * 3/4 teaspoon fennel seed, crushed
- 1/4 * 1/4 teaspoon crushed red pepper flakes
- 1/8 * 1/8 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 4 * 4 garlic cloves, minced
- 1 * 1 jar (7 ounces) roasted sweet red peppers, drained and sliced
- 1 * 1 tablespoon red wine vinegar
- *
- SANDWICHES:
- 1 * 1 loaf (8 ounces) focaccia bread
- 4 * 4 teaspoons fat-free mayonnaise
- 4 * 4 slices reduced-fat Swiss cheese
Crab-Stuffed Chicken Breasts
By Totlxtc
* Flatten chicken to 1/4-in
- 6 * 6 boneless skinless chicken breast halves (5 ounces each)
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1/2 * 1/2 cup canned crabmeat, drained, flaked and cartilage removed
- 1/4 * 1/4 cup sliced water chestnuts, drained and chopped
- 2 * 2 tablespoons dry bread crumbs
- 2 * 2 tablespoons reduced-fat mayonnaise
- 1 * 1 tablespoon minced fresh parsley
- 1 * 1 teaspoon Dijon mustard
- 6 * 6 teaspoons marinade for chicken,divided
- 2 * 2 green onions, thinly sliced, divided
- 3 * 3 slices reduced-fat Swiss cheese, divided
Zesty Turkey Spaghetti Sauce
By Totlxtc
* In a Dutch oven or large kettle, saute the turkey, green pepper, onion and mushrooms in oil until vegetables ...
- 1 * 1 pound uncooked turkey breast tenderloin, cubed
- 1 * 1 medium green pepper, cut into 3/4-inch pieces
- 1 * 1 medium onion, cut into wedges
- 2/3 * 2/3 cup sliced fresh mushrooms
- 1 * 1 tablespoon canola oil
- 1 * 1 jar (15-1/2 ounces) meatless spaghetti sauce
- 1 * 1 cup sliced turkey pepperoni, halved
- 1/2 * 1/2 cup dry red wine or chicken broth
- 1 * 1 tablespoon tomato paste
- 10 * 10 ounces uncooked vermicelli
Grilled Portobello Benedict
By Totlxtc
Coat a grill or grill pan with cooking spray
- * Vegetable oil cooking spray
- 4 * 4 portobello mushroom caps (about 4 oz each)
- 1 * 1 tablespoon olive oil
- 1/4 * 1/4 teaspoon salt, plus more to taste
- 4 * 4 slices Canadian bacon
- 4 * 4 large whole eggs
- 4 * 4 large egg whites
- * Freshly ground black pepper to taste
- 4 * 4 teaspoons prepared basil pesto
- 8 * 8 fresh basil leaves, cut into ribbons
- 4 * 4 teaspoons freshly grated Parmesan
Fettuccine Primavera
By Totlxtc
* Cook fettuccine according to package directions
- 8 * 8 ounces uncooked fettuccine
- 1 * 1 cup julienned sweet red pepper
- 1 * 1 tablespoon canola oil
- 1/2 * 1/2 pound boneless skinless chicken breasts, cut into 1/4-inch strips
- 6 * 6 green onions, sliced
- 1/2 * 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 3/4 * 3/4 cup chicken broth
- 1-1/2 * 1-1/2 teaspoons lemon juice
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon dried thyme
- 1/2 * 1/2 teaspoon grated lemon peel
- 2/3 * 2/3 cup frozen peas, thawed
- 2 * 2 teaspoons cornstarch
- 1 * 1 tablespoon water
- 2 * 2 tablespoons reduced-fat sour cream
- 1/4 * 1/4 cup shredded Parmesan cheese
Makeover Chicken A La King Casserole
By Totlxtc
* Cook noodles according to package directions
- 8 * 8 ounces uncooked wide egg noodles
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 2/3 * 2/3 cup fat-free evaporated milk
- 6 * 6 ounces VELVEETA Pasteurized Prepared Cheese Product cubed
- 2 * 2 cups cubed cooked chicken breast
- 1 * 1 cup sliced celery
- 1/4 * 1/4 cup chopped green pepper
- 1 * 1 jar (2 ounces) diced pimientos, drained
- 1/3 * 1/3 cup dry bread crumbs
- 1 * 1 tablespoon butter, melted
- 1/4 * 1/4 cup slivered almonds
Open-Faced Ham and Cheddar Melt
By Totlxtc
Heat oven to 350°. Split and toast muffins
- 2 * 2 multigrain English muffins
- 4 * 4 slices lean Black Forest ham
- 4 * 4 slices reduced-fat cheddar
- 4 * 4 slices tomato
Penne Chicken
By Totlxtc
* In a large nonstick skillet, bring the water, wine and bouillon to a boil
- 1 * 1 cup water
- 1/4 * 1/4 cup white wine or reduced-sodium chicken broth
- 1 * 1 teaspoon reduced-sodium chicken bouillon granules
- 2 * 2 boneless skinless chicken breast halves (6 ounces each)
- 2 * 2 cups uncooked penne pasta
- 1 * 1 cup sliced fresh baby portobello mushrooms
- 1 * 1 cup sun-dried tomatoes (not packed in oil), cut in half
- 3 * 3 tablespoons chopped shallots
- 1 * 1 tablespoon cornstarch
- 1/2 * 1/2 cup fat-free milk
- 1/4 * 1/4 cup tomato paste
- 1/2 * 1/2 teaspoon salt
- 1 * 1 cup (4 ounces) shredded Parmesan cheese
- 1 * 1 cup frozen peas, thawed
- 2 * 2 tablespoons minced fresh basil or 2 teaspoons dried basil