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Recipes
Aromatic Fennel Chicken
By Totlxtc
* In a large nonstick skillet, cook bacon over medium heat until crisp
- 4 * 4 bacon strips, chopped
- 1 * 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up, skin removed
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 2 * 2 fennel bulbs, sliced
- 2 * 2 medium onions, chopped
- 6 * 6 garlic cloves, minced
- 3/4 * 3/4 cup white wine or reduced-sodium chicken broth
- 1/4 * 1/4 cup lemon juice
- 1 * 1 tablespoon grated lemon peel
- 2 * 2 bay leaves
- 2 * 2 teaspoons dried thyme
- * Pinch cayenne pepper
- 3 * 3 tablespoons capers, drained
Roasted Tomato Basil Soup
By Totlxtc
Recipe courtesy Sandra Lee
- 2 tablespoons extra-virgin olive oil
- 1 frozen diced onion
- 1 teaspoon minced garlic
- 1/2 cup dry vermouth
- 3 (15-ounce) cans roasted diced tomatoes
- 1/2 cup low-sodium chicken broth
- 10 large fresh basil leaves, chopped, plus more for garnish
- 1/4 teaspoon salt
- 1/2 cup cream
Strawberry Spinach Salad
By Totlxtc
* Place the lemon juice and sugar in a blender
- 3 * 3 tablespoons lemon juice
- 1/4 * 1/4 cup sugar
- 6 * 6 tablespoons vegetable oil
- 1 * 1 package (10 ounces) fresh spinach
- 2 * 2 cups sliced fresh strawberries
Skinny Tortilla Soup
By Totlxtc
* In a large saucepan, combine the first seven ingredients
- 1 * 1 can (16 ounces) fat-free refried beans
- 1 * 1 can (15 ounces) black beans, rinsed and drained
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1-1/2 * 1-1/2 cups frozen corn
- 3/4 * 3/4 cup chunky salsa
- 3/4 * 3/4 cup cubed cooked chicken breast
- 1/2 * 1/2 cup water
- 2 * 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
- 28 * 28 tortilla chips, divided
Pork Burritos
By Totlxtc
* Cut roast in half; place in a 4- or 5-qt
- 1 * 1 boneless pork sirloin roast (3 pounds)
- 1/4 * 1/4 cup reduced-sodium chicken broth
- 1 * 1 envelope reduced-sodium taco seasoning
- 1 * 1 tablespoon dried parsley flakes
- 2 * 2 garlic cloves, minced
- 1/2 * 1/2 teaspoon pepper
- 1/4 * 1/4 teaspoon salt
- 1 * 1 can (16 ounces) refried beans
- 1 * 1 can (4 ounces) chopped green chilies
- 14 * 14 flour tortillas (8 inches), warmed
- * Optional toppings: shredded lettuce, chopped tomatoes, chopped green pepper, guacamole, reduced-fat sour cream and shredded reduced-fat cheddar cheese
Shrimp 'n' Spinach Risotto
By Totlxtc
* In a small saucepan, heat broth and keep warm
- 3-1/4 * 3-1/4 to 3-3/4 cups reduced-sodium chicken broth
- 1-1/2 * 1-1/2 cups chopped fresh mushrooms
- 1 * 1 small onion, chopped
- 3 * 3 garlic cloves, minced
- 1 * 1 tablespoon butter
- 1 * 1 cup uncooked arborio rice
- 1 * 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 1 * 1 pound cooked medium shrimp, peeled and deveined
- 1/2 * 1/2 cup shredded Parmesan cheese
- 1/4 * 1/4 teaspoon pepper
Truffle Potato and Carrot Puree
By Totlxtc
Recipe courtesy Patrick Mcnamara
- 2 pounds Yukon gold potato, peeled
- 2 ounces heavy cream
- 2 ounces whole sweet unsalted butter
- Kosher salt and freshly ground white pepper
- 6 drops black truffle oil
- 1 1/2 pounds carrots, cleaned, peeled, and roughly chopped
- 1-ounce heavy whipping cream
- Kosher salt
- Freshly ground white pepper
Honey Mustard Dressing
By Totlxtc
* Combine the mayonnaise, sour cream, honey, mustard and mustard seed until smooth
- 2 * 2 quarts mayonnaise
- 4 * 4 cups (32 ounces) sour cream
- 12 * 12 ounces honey
- 12 * 12 ounces Dijon mustard
- 6 * 6 tablespoons mustard seed
- * Salad greens
Chocolate Orange Biscotti
By Totlxtc
Step 1: Lightly grease a cookie sheet; set aside
- Dipping Chocolate:
- 2/3 stick (1/3 cup) salted butter, softened
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 2 large eggs
- 1 tablespoon grated orange peel
- 2 tablespoon orange liqueur or orange juice
- 2 cups all-purpose flour
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup semi-sweet chocolate chips
- 1/2 teaspoon shortening
Turkey Wild Rice Casserole
By Totlxtc
* In a small saucepan, bring the water, wild rice and onion to a boil
- 3 * 3 cups water
- 1 * 1 cup uncooked wild rice
- 1/2 * 1/2 cup chopped onion
- 1/2 * 1/2 cup chopped carrot
- 1/2 * 1/2 cup chopped celery
- 1 * 1 tablespoon butter
- 1 * 1 tablespoon canola oil
- 3 * 3 tablespoons all-purpose flour
- 1/2 * 1/2 teaspoon rubbed sage
- 1/2 * 1/2 teaspoon salt, divided
- 1/8 * 1/8 teaspoon pepper
- 3/4 * 3/4 cup reduced-sodium chicken broth
- 1/2 * 1/2 cup fat-free milk
- 2 * 2 turkey breast tenderloins (3/4 pound each)
- 1 * 1 teaspoon dried parsley
- 1/8 * 1/8 teaspoon paprika