Totlxtc's profile page
Recipes
Tomato Lemon Dressing
By Totlxtc
1Put everything in a blender until a smooth puree forms
- 1 large ripe fresh tomato, diced
- 1 lemon, juice and zest of
- 1/2 cup extra virgin olive oil
- salt and pepper
Fusilli with Roasted Red Peppers, Feta, and Herb Dressing
By Totlxtc
Recipe courtesy Sandra Lee
- 2 tablespoons lemon juice
- 1/2 cup extra-virgin olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup mixed fresh herbs (basil, oregano, thyme), finely chopped
- 1 pound fusilli or other spiral pasta
- 1/2 red onion, sliced
- 2 1/2 ounces sliced black olives
- 1 (12-ounce) jar roasted sliced red peppers, drained
- 4 ounces crumbled feta cheese
Lime Couscous with Mint
By Totlxtc
Recipe courtesy Sandra Lee
- 1 3/4 cups low-sodium chicken stock
- 1/4 cup lime juice concentrate
- 1/2 teaspoon salt
- 1 tablespoon orange olive oil
- 1 (10-ounce) box couscous
- 1/3 cup chopped fresh mint leaves
- 1/4 cup chopped fresh flat-leaf parsley
Chili Omelet
By Totlxtc
Recipe courtesy Sandra Lee
- 1/2 pound breakfast sausage links
- 1 (15-ounce) can vegetarian chili with beans
- 1 (8-ounce) package 3-cheese Mexican shredded cheese
- 2 tablespoons unsalted butter
- 2 large eggs
- 1/4 cup chopped chives
- Sour cream, for garnish
Cream-Topped Grapes
By Totlxtc
* Place grapes in six serving cups
- 1 * 1 pound seedless grapes
- 1 * 1 cup (8 ounces) sour cream
- 1/4 * 1/4 cup packed dark brown sugar
Saucy Tarragon Chicken
By Totlxtc
* Cook noodles according to package directions
- 3 * 3 cups uncooked egg noodles
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 3/4 * 3/4 teaspoon dried tarragon
- 3/4 * 3/4 teaspoon lemon-pepper seasoning
- 1 * 1 tablespoon butter
- 2 * 2 cups sliced fresh mushrooms
- 4 * 4 garlic cloves, minced
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth, divided
- 3 * 3 tablespoons sherry or additional reduced-sodium chicken broth
- 3 * 3 tablespoons all-purpose flour
- 1/4 * 1/4 cup reduced-fat sour cream
Pear sorbet
By Totlxtc
In a small saucepan, place 1/2 cup of the honey and 1/2 cup water and heat over medium heat
- 1/2 * 1/2 cup plus 2 tablespoons honey
- 4 * 4 large organic pears (about 2 pounds), peeled, cored, and coarsely chopped (about 4 cups)
- 1 * 1 tablespoon fresh lemon juice
- 3/4 * 3/4 cup ruby port wine
- 2 * 2 tablespoons balsamic vinegar
- 1 * 1 (3-inch) cinnamon stick
- 1 * 1 star anise
- * Thinly sliced pear, for serving (optional)
Breakfast Special
By Totlxtc
For pancakes 1. Coat a nonstick skillet with cooking spray and heat over low to medium
- * Vegetable-oil cooking spray
- 3/4 * 3/4 cup whole-wheat pancake mix
- 3/4 * 3/4 cup skim milk
- 1 * 1 egg (For 33 mg less cholesterol, 0.5 g less saturated fat and 65 mg more omega-3 fatty acids, look for omega-3 specialty eggs such as Eggland's Best.)
- 1/4 * 1/4 cup maple syrup
- 1 * 1 cup frozen blueberries or frozen strawberries, thawed (optional)
- Bacon
- 4 * 4 slices reduced-fat (30 or 40 percent) center-cut bacon
- Eggs
- * Vegetable-oil cooking spray
- 4 * 4 egg whites (or 1/2 cup egg substitute)
- 2 * 2 whole eggs (For cholesterol and saturated fat savings, use Eggland's Best.)
- 1/4 * 1/4 cup nonfat milk
- 1/4 * 1/4 teaspoon black pepper
- 1/4 * 1/4 teaspoon onion powder (optional)
Grilled Shrimp with Mango Salsa
By Totlxtc
Recipe courtesy Sandra Lee
- 2 (4-ounce) tropical fruit cups, drained (about 1 cup)
- 1 tablespoon fresh cilantro leaves, finely chopped
- 1 scallion, finely chopped
- 1/2 lime, juiced
- 1 small jalapeno, ribs removed, seeded and minced
- Kosher salt
- 24 large shrimp, peeled and deveined
- Olive oil cooking spray
- 1 (8-ounce) bag shredded coconut
Stuffed Chicken Breasts
By Totlxtc
* In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender
- 1 * 1 small onion, chopped
- 1 * 1 celery rib, chopped
- 1 * 1 garlic clove, minced
- 2 * 2 tablespoons butter, divided
- 1 * 1 teaspoon reduced-sodium chicken bouillon granules
- 1/4 * 1/4 cup boiling water
- 3 * 3 cups soft bread crumbs
- 3 * 3 tablespoons fat-free milk
- 1/2 * 1/2 teaspoon dried parsley flakes
- 1/2 * 1/2 teaspoon dried rosemary, crushed
- 1/2 * 1/2 teaspoon dried thyme
- 8 * 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper