Totlxtc's profile page
Recipes
Honey Mustard Dressing
By Totlxtc
Mix together
- 3/4 cup salad dressing
- 3 tablespoons mustard
- 3 tablespoons honey
- 1 tablespoon lemon juice
Spicy Kielbasa Soup
By Totlxtc
* In a nonstick skillet, cook kielbasa over medium heat until lightly browned
- 1/2 * 1/2 pound reduced-fat smoked turkey kielbasa, sliced
- 1 * 1 medium onion, chopped
- 1 * 1 medium green pepper, chopped
- 1 * 1 celery rib with leaves, thinly sliced
- 4 * 4 garlic cloves, minced
- 2 * 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1 * 1 can (15-1/2 ounces) great northern beans, rinsed and drained
- 1 * 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1 * 1 small zucchini, sliced
- 1 * 1 medium carrot, shredded
- 1 * 1 tablespoon dried parsley flakes
- 1/4 * 1/4 teaspoon crushed red pepper flakes
- 1/4 * 1/4 teaspoon pepper
Italian Chicken and Penne
By Totlxtc
* Cook pasta according to package directions; drain
- 8 * 8 ounces uncooked penne pasta
- 1 * 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 * 1 small green pepper, julienned
- 1/2 * 1/2 cup chopped onion
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon olive oil
- 1 * 1 cup sliced fresh mushrooms
- 1 * 1 cup halved cherry or grape tomatoes
- 1 * 1 can (8 ounces) pizza sauce
- 1/2 * 1/2 teaspoon Italian seasoning
- 1/3 * 1/3 cup shredded part-skim mozzarella cheese
Creamed Seafood Topping
By Totlxtc
Recipe courtesy Paula Deen, 2008
- 1 tablespoon vegetable oil
- 1 small yellow onion, chopped
- 1 green bell pepper, chopped
- 1/2 stick butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 1 teaspoon ketchup
- 1 teaspoon Dijon mustard
- 2 cups homemade or store-bought bread crumbs
- 1 pound fresh crabmeat
- 1/2 lemon, juiced
- Salt and freshly ground black pepper
Pork Tenderloin Stew
By Totlxtc
* In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and ke...
- 2 * 2 pork tenderloins (1 pound each), cut into 1-inch cubes
- 1 * 1 tablespoon olive oil
- 1 * 1 medium onion, chopped
- 1 * 1 garlic clove, minced
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 2 * 2 pounds red potatoes, peeled and cubed
- 1 * 1 cup sliced fresh carrots
- 1 * 1 cup sliced celery
- 1/2 * 1/2 pound sliced fresh mushrooms
- 2 * 2 tablespoons cider vinegar
- 2 * 2 teaspoons sugar
- 1-1/2 * 1-1/2 teaspoons dried tarragon
- 1 * 1 teaspoon salt
- 2 * 2 tablespoons all-purpose flour
- 1/2 * 1/2 cup fat-free milk
- 1/2 * 1/2 cup reduced-fat sour cream
Jambalaya Recipe
By Totlxtc
* In a large Dutch oven or saucepan, saute the chicken, onion, green pepper, celery, jalapenos and garlic in oi...
- 1/2 * 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 * 1 large onion, chopped
- 3/4 * 3/4 cup chopped green pepper
- 1 * 1 celery rib, chopped
- 2 * 2 jalapeno peppers, seeded and finely chopped
- 2 * 2 garlic cloves, minced
- 1 * 1 tablespoon canola oil
- 2 * 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1/2 * 1/2 cup water
- 1 * 1 teaspoon dried thyme
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1/8 to 1/4 * 1/8 to 1/4 teaspoon cayenne pepper
- 1 * 1 pound uncooked medium shrimp, peeled and deveined
- 2 * 2 cups cooked long grain rice
Cranberry Salsa Chicken
By Totlxtc
* In a large nonstick skillet, saute chicken in oil until browned on both sides
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 tablespoon olive oil
- 1 * 1 jar (16 ounces) chunky salsa
- 1 * 1 cup dried cranberries
- 1/4 * 1/4 cup water
- 1 * 1 tablespoon honey
- 2 * 2 garlic cloves, minced
- 3/4 * 3/4 teaspoon ground cinnamon
- 1/2 * 1/2 teaspoon ground cumin
- 2 * 2 cups hot cooked couscous
- 1/4 * 1/4 cup slivered almonds, toasted
Cinnamon–Chocolate Chip Pancakes
By Totlxtc
For topping Mix sour cream, zest and sugar in a bowl until smooth; refrigerate
- Topping
- 1 * 1 tablespoon lowfat sour cream
- 1/4 * 1/4 teaspoon grated lemon or orange zest
- 1 * 1 teaspoon sugar
- Pancakes
- 1/4 * 1/4 cup whole-wheat pastry flour
- 3 * 3 tablespoons quick-cooking oats
- 1/2 * 1/2 teaspoon baking powder
- 1/8 * 1/8 teaspoon baking soda
- 1/8 * 1/8 teaspoon cinnamon
- 1/8 * 1/8 teaspoon salt
- 1 * 1 egg white
- 1 * 1 teaspoon honey
- 1 * 1 tablespoon bittersweet chocolate chips
- 1/2 * 1/2 cup skim milk
- * Vegetable cooking spray
- 1/4 * 1/4 cup sliced fresh strawberries
Flavorful Coleslaw
By Totlxtc
* In a large bowl, combine cabbage, apple, celery and onion
- DRESSING:
- 3 * 3 cups shredded cabbage
- 3 * 3 cups shredded red cabbage
- 1 * 1 large unpeeled Granny Smith apple, shredded
- 1/2 * 1/2 cup finely chopped celery
- 1/4 * 1/4 cup finely chopped onion
- *
- 1/2 * 1/2 cup mayonnaise
- 2 * 2 tablespoons sugar
- 1 * 1 tablespoon prepared mustard
- * Salt and pepper to taste
Egg Foo Yong with Sauce
By Totlxtc
* In a small saucepan, combine the cornstarch, sugar and ginger
- EGG FOO YONG:
- 4 * 4 teaspoons cornstarch
- 1 * 1 tablespoon sugar
- 2 * 2 teaspoons grated fresh gingerroot
- 1 * 1 cup reduced-sodium chicken broth
- 2 * 2 tablespoons reduced-sodium soy sauce
- 2 * 2 tablespoons sherry or apple juice
- *
- 1-1/2 * 1-1/2 cups egg substitute
- 1/4 * 1/4 cup chopped green onions
- 2 * 2 cups canned bean sprouts, rinsed and drained
- 1 * 1 can (8 ounces) water chestnuts, drained and chopped
- 1 * 1 can (4 ounces) mushroom stems and pieces, drained
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon Chinese five spice
- 2 * 2 tablespoons canola oil