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Recipes
Misty Melon Salad
By Totlxtc
* In a large bowl, combine the cantaloupe, honeydew and strawberries
- 1 * 1 medium cantaloupe, cut into cubes
- 1 * 1 medium honeydew, cut into cubes
- 2 * 2 cups fresh strawberries, halved
- 1 * 1 can (20 ounces) pineapple chunks
- 1/2 * 1/2 cup sugar
- 1 * 1 tablespoon chopped onion
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon ground mustard
- 1/2 * 1/2 cup canola oil
- 2 to 3 * 2 to 3 teaspoons poppy seeds
Black-Eyed Pea Dip
By Totlxtc
Recipe courtesy Paula Deen
- 2 (15-ounce) cans black-eyed peas, drained
- 1 (15-ounce) can whole kernel corn, drained
- 1 (10-ounce) can spicy canned tomatoes, chopped
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 to 3 tablespoons chopped fresh jalapeno pepper
- 1/4 cup chopped yellow onion
- 1 (4-ounce) jar chopped pimentos, drained
- Corn chips, for serving
- 1/2 cup red wine vinegar
- 1 tablespoon balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1/4 teaspoon sugar
- Pinch dried oregano
- 1/2 cup olive oil
- 1/2 cup vegetable oil
Chicken Dumpling Soup
By Totlxtc
* In a large nonstick skillet coated with cooking spray, brown chicken until no longer pink
- DUMPLINGS:
- 1 * 1 pound boneless skinless chicken breasts, cut into 1-1/2-inch cubes
- 3 * 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 3 * 3 cups water
- 4 * 4 medium carrots, chopped
- 1 * 1 medium onion, chopped
- 1 * 1 celery rib, chopped
- 1 * 1 teaspoon minced fresh parsley
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon garlic powder
- 1/4 * 1/4 teaspoon poultry seasoning
- 1/4 * 1/4 teaspoon pepper
- *
- 3 * 3 egg whites
- 1/2 * 1/2 cup 1% cottage cheese
- 2 * 2 tablespoons water
- 1/4 * 1/4 teaspoon salt
- 1 * 1 cup all-purpose flour
Blueberry Waffles
By Totlxtc
Heat waffle iron; coat with cooking spray
- * Vegetable oil cooking spray
- 1 * 1 cup whole-wheat pastry flour
- 1 * 1 cup oat flour
- 2 * 2 tablespoons ground flax
- 1 * 1 tablespoon baking powder
- 1/4 * 1/4 teaspoon ground cardamom
- 1 * 1 teaspoon cinnamon
- 1/4 * 1/4 teaspoon salt
- 1 * 1 cup skim milk
- 1 * 1 pint blueberries
- 2 * 2 egg whites
- 2 * 2 tablespoons walnuts, chopped
- 2 * 2 tablespoons butter, melted
Zucchini Spice Bran Muffins
By Totlxtc
Heat oven to 350°. Combine zucchini, egg white, ginger, zest, sugar and oil in a bowl; mix well
- 1/2 * 1/2 cup grated zucchini
- 1 * 1 egg white
- 1/2 * 1/2 teaspoon grated ginger
- 1/2 * 1/2 teaspoon grated lemon zest
- 1/4 * 1/4 cup sugar
- 2 * 2 tablespoons extra light olive oli
- 1/2 * 1/2 cup high-fiber cereal (such as All-Bran)
- 1/4 * 1/4 cup raisins
- 1/4 * 1/4 cup whole-wheat pastry flour
- 1/2 * 1/2 teaspoon cinnamon
- 1/4 * 1/4 teaspoon baking soda
- 1/8 * 1/8 teaspoon baking powder
- * Vegetable oil cooking spray
"Creamed" Berry Cheese on Whole-Wheat Muffin With Scrambled Eggs
By Totlxtc
Mix cottage cheese, berries and vanilla in a blender until smooth
- 1 1/2 * 1 1/2 cups cottage cheese
- 1/2 * 1/2 cup fresh or frozen blueberries, raspberries or hulled strawberries, plus extra, thawed, for garnish
- 1/2 * 1/2 teaspoon vanilla extract
- 4 * 4 whole-wheat English muffins, split
- * vegetable-oil cooking spray
- 6 * 6 whole eggs
- 4 * 4 egg whites
- 1/4 * 1/4 cup skim milk
Sausage & Rice Stew
By Totlxtc
* In a Dutch oven, saute the kielbasa, onion, shallots, jalapeno and garlic in oil until onion is tender
- 1 * 1 package (14 ounces) smoked turkey kielbasa, halved lengthwise and sliced
- 1 * 1 large sweet onion, chopped
- 2 * 2 shallots, chopped
- 1 * 1 tablespoon chopped pickled jalapeno slices
- 3 * 3 garlic cloves, minced
- 1 * 1 tablespoon canola oil
- 2 * 2 cups water
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 * 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
- 1 * 1 cup uncooked long grain rice
- 1 * 1 teaspoon dried oregano
- 1 * 1 teaspoon dried thyme
- 1/2 * 1/2 teaspoon pepper
- 2 * 2 cups fresh baby spinach
Guava and Rosemary Glazed Chicken Breast
By Totlxtc
Recipe courtesy Sandra Lee, 2007
- 1/3 cup guava jelly (recommended: Smuckers)
- 1 lime, juiced
- 2 sprigs fresh rosemary
- 1 teaspoon crushed garlic
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds boneless, skinless chicken breast
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour, for dredging
Herbed Cranberry Chicken
By Totlxtc
* Rub chicken with seasoning blend
- 6 * 6 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 tablespoon salt-free herb seasoning blend
- 2 * 2 tablespoons olive oil, divided
- 2/3 * 2/3 cup chopped green onions
- 1/2 * 1/2 cup dried cranberries
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 1/3 * 1/3 cup cranberry juice
- 4-1/2 * 4-1/2 teaspoons maple syrup
- 1 * 1 tablespoon balsamic vinegar
- 1/3 * 1/3 cup chopped pecans, toasted
Chicken Rice Salad
By Totlxtc
* In a large nonstick skillet, combine the wine or broth, lemon juice, garlic and 1/4 teaspoon ground ginger
- DRESSING:
- 1 * 1 cup white wine or chicken broth
- 1 * 1 tablespoon lemon juice
- 1 * 1 garlic clove, minced
- 3/4 * 3/4 teaspoon ground ginger
- 1-1/4 * 1-1/4 pounds boneless skinless chicken breasts
- 3 * 3 cups chicken broth
- 1-1/2 * 1-1/2 cups uncooked long grain rice
- 1 * 1 package (10 ounces) frozen peas, thawed
- 1/2 * 1/2 cup sliced green onions
- 1/2 * 1/2 cup diced celery
- 2 * 2 tablespoons diced sweet red pepper
- 2 * 2 tablespoons diced green pepper
- *
- 1/4 * 1/4 cup cider vinegar
- 2 * 2 tablespoons Dijon mustard
- 1 * 1 tablespoon reduced-sodium soy sauce
- 1 * 1 tablespoon olive oil
- 1 * 1 tablespoon sesame oil
- 2 * 2 teaspoons honey
- 1 * 1 garlic clove, minced
- * Dash ground ginger