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Recipes
Dilled Fish and Vegetable Packet
By Totlxtc
* Place an 18-in. x 12-in
- 4 * 4 tilapia fillets (4 ounces each)
- * Refrigerated butter-flavored spray
- 1/2 * 1/2 teaspoon salt, divided
- 1/4 * 1/4 teaspoon pepper, divided
- 2 * 2 cups fresh snow peas
- 2 * 2 cups fresh baby carrots, halved lengthwise
- 1 * 1 green onion, thinly sliced
- 2 * 2 tablespoons minced fresh dill
- 2 * 2 garlic cloves, minced
- 1/2 * 1/2 cup white wine or reduced-sodium chicken broth
Scallops with Sun-Dried Tomatoes
By Totlxtc
* Cook pasta according to package directions
- 6 * 6 ounces uncooked penne pasta
- 1/4 * 1/4 cup chopped sun-dried tomatoes (not packed in oil)
- 3/4 * 3/4 cup hot water
- 4 * 4 cups fresh broccoli florets
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 3 * 3 garlic cloves, minced
- 2 * 2 tablespoons olive oil
- 1 * 1 pound bay scallops
- 1 * 1 teaspoon lime juice
- 1 * 1 teaspoon minced fresh basil
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 cup shredded Parmesan cheese
Balsamic & Roasted Garlic Vinaigrette
By Totlxtc
1Roast garlic at 350 degrees until soft, golden brown and fragrant - about 30 minutes
- 6 garlic cloves
- 1/2 cup balsamic vinegar
- 1 1/2 teaspoons Dijon mustard
- 3/4 cup olive oil
- salt and pepper
Flounder, Red Pepper Cream, and Asparagus Risotto
By Totlxtc
Recipe courtesy Sandra Lee
- 2 tablespoons extra-virgin olive oil
- 4 (8-ounce) flounder fillets
- Salt and pepper
- 1 pound asparagus, trimmed and cut into 1-inch lengths
- 1 (5.5-ounce) box garden vegetable risotto mix (recommended: Buitoni)
- 1/2 cup jarred roasted red peppers
- 1/2 cup alfredo pasta sauce, store bought
- Fresh basil, for garnish
Snowball Peaches
By Totlxtc
* In a small bowl, beat the cream cheese and preserves until blended
- 2 * 2 packages (3 ounces each) cream cheese, softened
- 2 * 2 tablespoons apricot preserves
- 1 * 1 cup pineapple tidbits, drained
- 3 * 3 cans (15-1/4 ounces each) peach halves, drained
- * Leaf lettuce
- * Fresh mint, optional
Grilled Chicken with Barley
By Totlxtc
* In a small bowl, combine the lemon juice, 1 tablespoon oil, garlic, oregano and basil
- 1/4 * 1/4 cup lemon juice
- 1 * 1 tablespoon plus 1 teaspoon canola oil, divided
- 2 * 2 garlic cloves, minced
- 1 * 1 teaspoon dried oregano
- 1/2 * 1/2 teaspoon dried basil
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1/2 * 1/2 cup medium pearl barley
- 1/4 * 1/4 teaspoon salt
- 1 * 1 medium carrot, chopped
- 1 * 1 small sweet red pepper, chopped
- 3 * 3 green onions, thinly sliced
- 1/4 * 1/4 teaspoon pepper
Mock Caesar Salad
By Totlxtc
* In a blender, combine the vinegar, cheese and garlic powder; cover and process until combined
- 3 * 3 tablespoons cider vinegar
- 1/2 * 1/2 cup shredded Parmesan cheese
- 1/2 * 1/2 teaspoon garlic powder
- 1/3 * 1/3 cup olive oil
- 7 * 7 cups torn romaine
San Marzano Sauce - Foodnetwork.ca
By Totlxtc
Saut the onions in a sauce pan over medium-high heat with the oil
- 4 tablespoons olive oil
- 1 large onion, peeled and minced
- 8 cloves garlic, minced
- a few sprigs fresh thyme
- salt and pepper
- 1 can San Marzano whole tomatoes (28 oz)
Southwestern Chicken Salad
By Totlxtc
* In a small bowl, combine the salad dressing, salsa and sour cream
- 1/3 * 1/3 cup fat-free Thousand Island salad dressing
- 1/3 * 1/3 cup salsa
- 1/4 * 1/4 cup reduced-fat sour cream
- 1 * 1 teaspoon seasoned salt
- 1 * 1 teaspoon garlic powder
- 1/2 * 1/2 teaspoon salt-free lemon-pepper seasoning
- 1/4 * 1/4 teaspoon cayenne pepper
- 1 * 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
- 1 * 1 tablespoon olive oil
- 1 * 1 medium sweet red pepper, cut into 1/4-inch srips
- 1 * 1 medium green pepper, cut into 1/4-inch srips
- 2 * 2 teaspoons lime juice
- 12 * 12 cups torn romaine
- 1-1/2 * 1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
- 1 * 1 cup shredded red cabbage
- 1 * 1 medium tomato, chopped
- 1 * 1 medium carrot, grated
- * Tortilla chips
Cafe Au Lait with Chocolate Dipped Spoons
By Totlxtc
Recipe courtesy Paula Deen (PD Celebrates, pg
- 2 tablespoons (or more) whipping cream
- 1 cup hot brewed chicory coffee
- Sugar cubes
- Chocolate Dipped Spoons, recipe follows
- 2 cups semisweet chocolate
- 6 store-bought cookies in the shape of spoons