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Recipes
Slow-Cooked Southwest Chicken
By Totlxtc
* In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings
- 2 * 2 cans (15 ounces each) black beans, rinsed and drained
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 * 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1/2 * 1/2 pound boneless skinless chicken breast
- 1 * 1 jar (8 ounces) chunky salsa
- 1 * 1 cup frozen corn
- 1 * 1 tablespoon dried parsley flakes
- 1 * 1 teaspoon ground cumin
- 1/4 * 1/4 teaspoon pepper
- 3 * 3 cups hot cooked rice
Tangy Tossed salad
By Totlxtc
* In a jar with a tight-fitting lid, combine the first six ingredients; cover and shake well
- 6 * 6 tablespoons vegetable oil
- 2 * 2 tablespoons white vinegar
- 1 * 1 tablespoon minced chives
- 2 * 2 teaspoons sugar
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 4 * 4 cups torn salad greens
- 1/2 * 1/2 cup chopped fresh tomatoes
Creamy Chicken 'n' Artichokes
By Totlxtc
* Sprinkle chicken with salt and pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 4 * 4 tablespoons butter, divided
- 1 * 1 cup white wine or chicken broth
- 1 * 1 cup heavy whipping cream
- 1 * 1 cup uncooked instant rice
- 1 * 1 package (9 ounces) frozen artichoke hearts, cooked and drained
- 1 * 1 can (2-1/4 ounces) sliced ripe olives, drained
Mushroom Pasta Medley
By Totlxtc
* Cook pasta according to package directions
- 6 * 6 ounces uncooked penne pasta
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon butter
- 1 * 1 tablespoon olive oil
- 1/2 * 1/2 pound baby portobello mushrooms, sliced
- 2 * 2 ounces fresh oyster mushrooms, sliced
- 3 * 3 green onions, thinly sliced
- 1 * 1 cup reduced-sodium chicken broth or vegetable broth
- 2 * 2 tablespoons all-purpose flour
- 1/2 * 1/2 cup fat-free half-and-half
- 2 * 2 tablespoons sherry or additional broth
- 1 * 1 tablespoon shredded Parmesan cheese
Cornmeal Waffles
By Totlxtc
Combine all dry ingredients, plus a pinch of salt, in a bowl; set aside
- 1 1/2 * 1 1/2 cups semolina (ground wheat)
- 3/4 * 3/4 cup whole-wheat flour
- 1/2 * 1/2 cup fine cornmeal
- 1 * 1 tablespoon plus 1 1/2 teaspoon baking soda
- 1 * 1 tablespoon plus 1 1/2 teaspoon granulated sugar
- 1 * 1 tablespoon plus 1 1/2 teaspoon plus 1 1/2 tsp brown sugar
- 2 * 2 egg yolks
- 2 1/2 * 2 1/2 cups lowfat buttermilk
- 3 * 3 tablespoons plus 1 1/2 teaspoon canola oil
- 4 * 4 egg whites
- 1 * 1 cup honey (optional)
- 1 * 1 teaspoons dried lavender (optional)
Spinach and Cheese Cannelloni with Roasted Tomato Sauce
By Totlxtc
Sauce 1. To make sauce, halve or quarter the tomatoes, depending on their size
- Sauce
- 2 * 2 pounds (908g) small vine-ripened tomatoes
- 1 * 1 small fennel bulb, coarsely chopped
- 1 * 1 medium yellow onion, coarsely chopped
- 1 * 1 red bell pepper, coarsely chopped
- 4 * 4 cloves garlic, halved
- 2 * 2 tablespoons extra-virgin olive oil
- 2 * 2 tablespoons balsamic vinegar
- * Salt and freshly ground black pepper
- 1 * 1 can crushed tomatoes (19oz/540 ml)
- 2 * 2 cups vegetable broth
- 1 1/2 * 1 1/2 teaspoons dried Italian seasoning
- 1/8 * 1/8 teaspoon crushed red pepper flakes
- 8 * 8 whole basil leaves (medium sized), chopped
- Filling
- 2 * 2 cups part-skim (5%) ricotta cheese
- 1 * 1 cup 2% cottage cheese (mash with fork)
- 1/2 * 1/2 cup packed freshly grated Parmesan cheese
- 1/2 * 1/2 package frozen spinach, thawed, squeezed dry and finely chopped
- 1 * 1 egg
- 1/4 * 1/4 teaspoon dried oregano
- 1/4 * 1/4 teaspoon dried basil
- 1/8 * 1/8 teaspoon freshly ground black pepper
- * pinch nutmeg
- 5 * 5 sheets fresh whole-grain lasagna noodles (see tip below)
- 1/2 * 1/2 cup packed freshly grated Parmesan cheese
Citrus Balsamic Glazed Salmon
By Totlxtc
Recipe courtesy Sandra Lee
- 8 salmon fillets, 3/4-inch thick, about 1 1/2 pounds total
- Salt and pepper
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon orange juice
- 1 tablespoon brown sugar
- 1 (14-ounce) can seasoned chicken broth
European Tossed Salad
By Totlxtc
* In a salad bowl, combine the greens and tomatoes
- 1 * 1 package (10 ounces) ready-to-serve European blend salad greens
- 1/2 * 1/2 cup grape tomatoes
- 1/2 * 1/2 cup mayonnaise
- 1 to 2 * 1 to 2 tablespoons sugar
- 1 to 2 * 1 to 2 tablespoons lemon juice
Sweet 'n' Tangy Pork Chops
By Totlxtc
* In a bowl, combine the sherry or broth, brown sugar, soy sauce and red pepper flakes; set aside
- 1/4 * 1/4 cup sherry or chicken broth
- 2 * 2 tablespoons brown sugar
- 2 * 2 tablespoons reduced-sodium soy sauce
- 1/4 * 1/4 teaspoon crushed red pepper flakes
- 4 * 4 boneless pork loin chops (4 ounces each)
- 1 * 1 teaspoon olive oil
- 2 * 2 teaspoons cornstarch
- 2 * 2 tablespoons water
- 1/4 * 1/4 cup diced green pepper
- 1/4 * 1/4 cup diced sweet red pepper
Creamy Chicken and Thyme
By Totlxtc
* Place chicken breasts in a large nonstick skillet
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 can (14-12 ounces) reduced-sodium chicken broth, divided
- 1 * 1 tablespoon all-purpose flour
- 1/2 * 1/2 cup reduced-fat sour cream
- 1/2 * 1/2 teaspoon dried parsley flakes
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon dill weed
- 1/4 * 1/4 teaspoon dried thyme
- 1/8 * 1/8 teaspoon onion salt
- 1/8 * 1/8 teaspoon pepper
- * Hot cooked yolk-free noodles, optional