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Recipes
Creamy Fruit Mold
By Totlxtc
* In a bowl, beat cream cheese and gelatin
- 1 * 1 package (3 ounces) cream cheese, softened
- 1 * 1 package (3 ounces) lime gelatin
- 1 * 1 cup boiling water
- 1/4 * 1/4 cup mayonnaise
- 1 * 1 can (15-1/4 ounces) fruit cocktail, drained
- 1/2 * 1/2 cup chopped pecans
Chicken with Black Bean Salsa
By Totlxtc
* For salsa, in a large bowl, combine the first eight ingredients; refrigerate until serving
- RUB:
- 1 * 1 can (15 ounces) black beans, rinsed and drained
- 1 * 1 can (8 ounces) unsweetened crushed pineapple, drained
- 1 * 1 small red onion, chopped
- 1 * 1 plum tomato, chopped
- 1 * 1 garlic clove, minced
- 2 * 2 tablespoons lime juice
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon coarsely ground pepper
- *
- 1 * 1 tablespoon brown sugar
- 1 * 1 teaspoon hot pepper sauce
- 1/2 * 1/2 teaspoon garlic powder
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon coarsely ground pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
Sea Scallops and Mushrooms
By Totlxtc
* Place the scallops and mushrooms in a 9-in
- 1 * 1 pound fresh or frozen sea scallops, thawed and rinsed
- 12 * 12 small fresh mushrooms, halved
- 1 * 1 tablespoon white wine or chicken broth
- 1-1/2 * 1-1/2 teaspoons lemon juice
- 1/2 * 1/2 teaspoon lemon-pepper seasoning
- 1/4 * 1/4 teaspoon dried thyme
- 1/8 * 1/8 teaspoon garlic powder
- 1/8 * 1/8 teaspoon seasoned salt
- 2 * 2 teaspoons butter, melted
Hot Autumn Apple Oatmeal
By Totlxtc
Heat butter in a small saucepan over medium heat
- 1 * 1 teaspoon butter
- 1/2 * 1/2 Golden Delicious apple, cored and chopped
- 1/2 * 1/2 large banana, sliced
- 1/2 * 1/2 teaspoon cinnamon
- 1/2 * 1/2 cup quick-cooking oats
- 1 * 1 tablespoon honey
- 3/4 * 3/4 cup skim milk
- 3 * 3 fresh raspberries (or blackberries)
Almond Chicken Stir-Fry
By Totlxtc
* In a large nonstick skillet or wok, stir-fry chicken and almonds in hot oil for 2 minutes
- 1 * 1 pound boneless skinless chicken breasts, cut into thin strips
- 3/4 * 3/4 cup sliced almonds
- 1 * 1 tablespoon canola oil
- 1 * 1 package (16 ounces) frozen broccoli stir-fry vegetable blend
- 1 * 1 tablespoon cornstarch
- 1 * 1 tablespoon brown sugar
- 1/2 * 1/2 teaspoon ground ginger
- 1/3 * 1/3 cup unsweetened pineapple juice
- 1/3 * 1/3 cup reduced-sodium soy sauce
- * Hot cooked rice, optional
Ginger Mushroom Chicken
By Totlxtc
* Place snow peas in a small saucepan; cover with water
- 1 * 1 cup fresh snow peas
- 2 * 2 teaspoons cornstarch
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 3/4 * 3/4 cup milk
- 3/4 * 3/4 pound boneless skinless chicken breasts, cut into thin strips
- 3 * 3 teaspoons canola oil, divided
- 1/2 * 1/2 pound sliced fresh baby portobello mushrooms
- 1 * 1 teaspoon minced fresh gingerroot
- 2 * 2 cups hot cooked brown rice
- 1/4 * 1/4 cup minced fresh parsley
Cranberry Pears
By Totlxtc
* In a saucepan, combine water, sugar and cinnamon
- 3/4 * 3/4 cup water
- 1/2 * 1/2 cup sugar
- 1/2 * 1/2 teaspoon ground cinnamon
- 2 * 2 large ripe pears, peeled and quartered
- 1/2 * 1/2 cup fresh or frozen cranberries
Chicken with Homemade Noodles
By Totlxtc
* Place the first nine ingredients in a Dutch oven; slowly bring to a boil
- NOODLES:
- 1 * 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 3 * 3 cups water
- 1 * 1 medium onion, chopped
- 1/2 * 1/2 cup chopped green pepper
- 1 * 1 celery rib, sliced
- 3 * 3 garlic cloves, minced
- 1 * 1 teaspoon chicken bouillon granules
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- *
- 1 * 1 cup all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 cup egg substitute
- 2 * 2 tablespoons fat-free milk
- 1 * 1 tablespoon minced chives, optional
- 1 * 1 teaspoon minced fresh parsley, optional
Cameron Diaz's Garlicky Lemon Chicken With Broccolini
By Totlxtc
Spray a large skillet with cooking spray and heat over high heat
- * vegetable-oil cooking spray
- 1 * 1 tablespoon olive oil
- 1 * 1 cup Broccolini, thinly sliced
- 1 * 1 tablespoon salt
- 1/2 * 1/2 teaspoon garlic powder
- 1/4 * 1/4 teaspoon freshly ground pepper
- 1 * 1 tablespoon all-purpose flour
- 1 * 1 cup cooked brown rice
- 2 * 2 cloves garlic, chopped
- 1 * 1 tablespoon lemon zest
- 1 * 1 whole egg plus 1 egg white, scrambled
- * tablespoons 3 fresh lemon juice
- 1/2 * 1/2 cup fat-free low-sodium chicken broth
- 1 * 1 tablespoon parsley, chopped
Chicken Stir-Fry with a Twist
By Totlxtc
* In a large skillet, saute the celery, carrots and onion in 3 tablespoons oil for 2 minutes
- 1 * 1 cup sliced celery
- 1 * 1 cup julienned carrots
- 1 * 1 cup chopped onion
- 4 * 4 tablespoons canola oil, divided
- 2/3 * 2/3 cup each julienned green, sweet red and yellow pepper
- 3/4 * 3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 * 1/2 pound sliced fresh mushrooms
- 1 * 1 can (8 ounces) sliced water chestnuts, drained
- 1-1/2 * 1-1/2 cups chicken broth
- 2 * 2 tablespoons reduced-sodium soy sauce
- 2 * 2 tablespoons balsamic vinegar
- 1 * 1 tablespoon chili sauce
- 2 * 2 teaspoons brown sugar
- 2 * 2 garlic cloves, minced
- 1 * 1 teaspoon grated fresh gingerroot
- 1/8 * 1/8 teaspoon cayenne pepper
- 2 * 2 tablespoons cornstarch
- 1/4 * 1/4 cup white wine or additional chicken broth
- 3 * 3 cups hot cooked rice