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Recipes
Pork Cabbage Stir-Fry
By Totlxtc
* In a small bowl, combine the cornstarch and sugar
- 4 * 4 teaspoons cornstarch
- 1-1/2 * 1-1/2 teaspoons sugar
- 1/4 * 1/4 cup white wine or chicken broth
- 3 * 3 tablespoons reduced-sodium soy sauce
- 1 * 1 pound boneless pork loin, cut into 2-inch strips
- 4 * 4 teaspoons canola oil
- 1 * 1 cup thinly sliced carrots
- 2 * 2 garlic cloves, minced
- 1 * 1 teaspoon ground ginger
- 1-1/2 * 1-1/2 pounds Chinese or napa cabbage, thinly sliced
- * Hot cooked rice
Tomato Chicken Rice Soup
By Totlxtc
* In a small nonstick skillet, brown flour over medium-high heat; set aside
- 1/4 * 1/4 cup all-purpose flour
- 1 * 1 large onion, chopped
- 1 * 1 large green pepper, chopped
- 2 * 2 celery ribs, chopped
- 3 * 3 green onions, chopped
- 3 * 3 garlic cloves, minced
- 2 * 2 teaspoons canola oil
- 2 * 2 cups water
- 2 * 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 2 * 2 cups cooked brown rice
- 2 * 2 cups cubed cooked chicken breast
- 1 * 1 can (14-1/2 ounces) diced tomatoes
- 1 * 1 teaspoon dried oregano
- 1 * 1 teaspoon dried thyme
- 1 * 1 bay leaf
- 3/4 * 3/4 teaspoon salt
Saucy Mushroom Pork Chops
By Totlxtc
* Sprinkle pork chops with salt and pepper
- 6 * 6 boneless pork loin chops (4 ounces each)
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 teaspoons olive oil, divided
- 1 * 1 cup sliced fresh mushrooms
- 1/3 * 1/3 cup chopped onion
- 1 * 1 garlic clove, minced
- 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1/2 * 1/2 cup reduced-sodium chicken broth
Creamy Coleslaw
By Totlxtc
* In a large salad bowl, toss cabbage, carrots and green pepper
- 3 to 4 * 3 to 4 cups shredded cabbage
- 1 * 1 cup shredded carrots
- 1 * 1 cup thinly sliced green pepper
- 1/2 * 1/2 cup mayonnaise
- 1/4 * 1/4 cup lemon juice
- 1 to 2 * 1 to 2 tablespoons sugar
- 1 * 1 tablespoon prepared mustard
- 1 * 1 teaspoon celery seed
- 1 * 1 teaspoon salt
Pasta Primavera
By Totlxtc
* Cook pasta according to package directions
- 8 * 8 ounces uncooked linguine
- 1 * 1 medium carrot, thinly sliced
- 1/2 * 1/2 cup chopped onion
- 1/2 * 1/2 cup julienned sweet red pepper
- 1/2 * 1/2 cup julienned sweet yellow pepper
- 1 * 1 medium zucchini, thinly sliced
- 1 * 1 medium yellow summer squash, thinly sliced
- 1 * 1 cup broccoli florets
- 1 * 1 pound thin fresh asparagus, cut into 3-inch pieces
- 8 * 8 ounces fresh mushrooms, sliced
- 1/3 * 1/3 cup all-purpose flour
- 2 * 2 cups cold water
- 2 * 2 teaspoons chicken bouillon granules
- 1/2 * 1/2 cup white wine or chicken broth
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 cup minced fresh basil or 4 teaspoons dried basil
- 6 * 6 tablespoons grated Parmesan cheese
Spring Salad
By Totlxtc
* In a large bowl, combine the tomatoes, radishes and cucumber
- 2 * 2 medium tomatoes, seeded and chopped
- 2 * 2 cups thinly sliced radishes
- 1 * 1 large cucumber, quartered, seeded and chopped
- 1/2 * 1/2 cup white vinegar
- 1/2 * 1/2 cup water
- * Sugar substitute equivalent to 1/2 cup sugar
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
Chicken 'n' Summer Squash Packets
By Totlxtc
* Flatten chicken to 1/4-in
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 * 1/4 teaspoon salt, divided
- 1/4 * 1/4 teaspoon pepper, divided
- 1 * 1 medium onion, sliced
- 2 * 2 tablespoons Dijon mustard
- 1 * 1 small zucchini, cut into 1/4-inch slices
- 1 * 1 small yellow summer squash, cut into 1/4-inch slices
- 2 * 2 cups sliced fresh mushrooms
- 3/4 * 3/4 teaspoon dried basil
- 1/8 * 1/8 teaspoon garlic powder
- 1/8 * 1/8 teaspoon paprika
- 1 * 1 tablespoon butter
- 1 * 1 tablespoon grated Parmesan cheese
Southwestern Fried Rice
By Totlxtc
* In a large nonstick skillet, saute the chicken, corn, green pepper and onion in oil until chicken juices run...
- 1 * 1 pound boneless skinless chicken breasts, cubed
- 1 * 1 package (10 ounces) frozen corn, thawed
- 1 * 1 small green pepper, chopped
- 1 * 1 small onion, chopped
- 2 * 2 teaspoons canola oil
- 1 * 1 cup chicken broth
- 1 * 1 cup salsa
- 1 * 1 teaspoon chili powder
- 1/4 * 1/4 teaspoon cayenne pepper
- 1-1/2 * 1-1/2 cups uncooked instant rice
- 1/2 * 1/2 cup shredded reduced-fat cheddar cheese
Poached Salmon with Chimichurri
By Totlxtc
* In a large Dutch oven, bring the first nine ingredients to a boil
- CHIMICHURRI:
- 4 * 4 cups water
- 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
- 1/2 * 1/2 cup white wine vinegar
- 1 * 1 medium carrot, coarsely chopped
- 1 * 1 celery rib with leaves, coarsely chopped
- 1 * 1 medium onion, coarsely chopped
- 4 * 4 sprigs fresh parsley
- 4 * 4 whole peppercorns
- 1 * 1 bay leaf
- 4 * 4 salmon fillets (4 ounces each)
- *
- 2 * 2 tablespoons lemon juice
- 1 * 1 tablespoon white wine vinegar
- 1 * 1 tablespoon olive oil
- 3 * 3 tablespoons finely chopped onion
- 3 * 3 tablespoons minced fresh parsley
- 1 * 1 garlic clove, minced
- 1/8 * 1/8 teaspoon pepper
- 1/8 * 1/8 teaspoon cayenne pepper
Chicken Broccoli Bake
By Totlxtc
* Cook noodles according to package directions
- 4 * 4 cups uncooked egg noodles
- 1 * 1 medium onion, chopped
- 4 * 4 teaspoons butter
- 5 * 5 tablespoons all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 * 1 cup fat-free milk
- 3 * 3 cups cubed cooked chicken breast
- 3 * 3 cups frozen chopped broccoli, thawed and drained
- 1 * 1 cup (4 ounces) shredded reduced-fat cheddar cheese