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Recipes
Chicken Pasta Dinner
By Totlxtc
* Cook pasta according to package directions, adding green beans during the last 2 minutes
- 4 * 4 cups uncooked spiral pasta
- 1/2 * 1/2 pound fresh green beans, trimmed and cut into 1/4-inch pieces
- 3/4 * 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 3 * 3 teaspoons olive oil, divided
- 1 * 1 jar (7 ounces) roasted sweet red peppers, drained
- 1 * 1 garlic clove, minced
- 3/4 * 3/4 cup reduced-sodium chicken broth
- 3/4 * 3/4 cup fat-free evaporated milk, divided
- 1/4 * 1/4 cup minced fresh basil or 4 teaspoons dried basil
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 teaspoons cornstarch
- 5 * 5 tablespoons shredded Parmesan cheese
Hail Caesar Salad
By Totlxtc
Dressing 1. Whirl all dressing ingredients in mini food processor
- Dressing
- 1/2 * 1/2 cup Miracle Whip
- 2 * 2 tablespoons olive oil
- 1/4 * 1/4 cup freshly grated Parmesan cheese (about 1 ounce/30 g)
- 1 * 1 hard-cooked Omega-3 egg
- 2 * 2 tablespoons freshly squeezed lemon juice
- 1 * 1 tablespoon balsamic vinegar
- 2 * 2 large garlic cloves, crushed and minced
- 1 * 1 teaspoon honey or granulated sugar
- 1/2 * 1/2 teaspoon Dijon mustard
- 1/2 * 1/2 teaspoon Worcestershire sauce
- 1/2 * 1/2 teaspoon anchovy paste (optional)
- 1/8 * 1/8 teaspoon freshly ground black pepper
- Honey-Lemon Chicken
- 1/4 * 1/4 cup honey
- 2 * 2 tablespoons Dijon mustard
- 2 * 2 tablespoons freshly squeezed lemon juice
- 1 * 1 tablespoon balsamic vinegar
- 1 * 1 tablespoon minced fresh dill (do not use dried dill)
- 2 * 2 teaspoons grated lemon zest
- 1 * 1 teaspoon minced garlic
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 2 * 2 pounds (908 g) boneless, skinless chicken breasts (4 large breasts)
- Salad
- 1 * 1 very large head romaine lettuce, torn (or one large bag washed, pre-chopped romaine)
- 8 * 8 slices reduced-sodium bacon, cooked and chopped or crumbled
- 1 * 1 cup multigrain seasoned croutons
- * Freshly shaved Parmesan cheese for garnish
Blueberry Bar Cookie
By Totlxtc
These golden browned blueberry bars are the perfect go-to treat when you need a little boost!
- 1 1/2 cups quick-cooking rolled oats
- 1 cup all-purpose flour
- 3/4 brown sugar, packed
- 1 1/2 sticks (3/4 cup) salted butter
- 1 cup frozen blueberry preserves
- 1 teaspoon ground lemon peel
Chicken Creole
By Totlxtc
* In a large nonstick skillet, saute chicken in 2 teaspoons oil until no longer pink
- 1 * 1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
- 4 * 4 teaspoons canola oil, divided
- 1 * 1 medium onion, chopped
- 1 * 1 small green pepper, chopped
- 1 * 1 celery rib, chopped
- 1 * 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 * 1 cup reduced-sodium chicken broth
- 1/3 * 1/3 cup tomato paste
- 1/2 * 1/2 teaspoon pepper
- 1/2 * 1/2 teaspoon each dried basil, oregano, thyme and marjoram
- 2 * 2 cups hot cooked rice
Creme de Menthe Bar
By Totlxtc
Bottom Layer: Step 1: In a microwave safe bowl, melt 1 stick butter; set aside to cool
- Bottom Layer:
- 1 stick (1/2 cup) butter, melted and cooled
- 1/2 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs
- Middle Layer: 1/3 cup creme de menthe
- 1 stick (1/2 cup) butter, melted and cooled
- 3 cups powdered sugar
- Top Layer:
- 4 tablespoons (1/4 cup) butter, melted
- 1 1/2 cups semi-sweet chocolate chips
Igloo Salad
By Totlxtc
* In a bowl, combine the fruit cocktail, oranges, coconut, 1 cup whipped topping and 1/2 cup marshmallows
- Miniature marshmallows cover this fluffy fruit salad that's fashioned into an Eskimo igloo. The cool mixture inside is a breeze to make with canned fruit and whipped topping.
- 1 * 1 can (15-1/4 ounces) fruit cocktail, drained
- 1 * 1 can (11 ounces) mandarin oranges, drained
- 1/2 * 1/2 cup flaked coconut
- 1-3/4 * 1-3/4 cups whipped topping, divided
- 2-1/2 * 2-1/2 cups miniature marshmallows, divided
Chocolate Cashew Bar
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup salted butter, softened
- 1/4 cup firmly packed brown sugar
- Topping:
- 3/4 cup granulated sugar
- 3/4 cup dark corn syrup
- 3 eggs, slightly beaten
- 3 tablespoons salted butter, melted
- 2 teaspoons vanilla extract
- 1 1/2 cups salted cashews, coarsely chopped
- 1 1/2 cups semi-sweet chocolate chips
Cheese Plate
By Totlxtc
Combine cucumber, onion, mustard, vinegar and salt in a bowl
- 1/2 * 1/2 large cucumber (or 1 small Kirby), thinly sliced
- 1 * 1 teaspoon finely chopped onion
- 1/4 * 1/4 teaspoon honey mustard
- 1 * 1 teaspoon balsamic vinegar
- 1/8 * 1/8 teaspoon salt
- 1 * 1 cup red grapes
- 1 * 1 large carrot, peeled and cut into sticks
- 1 * 1 small whole-wheat pita (4 inches), toasted and quartered
- 1 * 1 oz goat cheese
- 1 * 1 thin slice manchego (1/2 oz)
- 5 * 5 olives
Chicken Pasta Primavera
By Totlxtc
* Cook spaghetti according to package directions
- 6 * 6 ounces uncooked spaghetti
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 3/4 * 3/4 cup water
- 1 * 1 tablespoon lemon juice
- 1-1/2 * 1-1/2 teaspoons dried basil
- 3/4 * 3/4 teaspoon garlic powder
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 package (16 ounces) frozen California-blend vegetables, thawed
- 4 * 4 cups cubed cooked chicken breast
- 3 * 3 tablespoons grated Parmesan cheese
Janet and Greta's Chicken Cordon New - Foodnetwork.ca
By Totlxtc
You will need three shallow bowls (or small pie plates) for this recipe
- 1 egg
- 1 tablespoon honey-Dijon mustard
- 1/2 cup whole wheat flour
- 1/2 teaspoon each salt and freshly ground black pepper
- 2/3 cup multigrain crackers, finely crushed
- 2 tablespoons Parmesan cheese
- 2 teaspoons minced fresh thyme
- 1/4 teaspoon freshly ground black pepper
- 4 boneless skinless chicken breasts or boneless skinless chicken thighs
- 4 ounces thinly sliced smoked ham
- 4 ounces thinly sliced light Jarlberg or Swiss cheese
- 2 teaspoons butter
- 2 teaspoons olive oil