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Recipes
Chicken Fajitas
By Totlxtc
* In a bowl, combine the first seven ingredients; set aside 2 tablespoons
- 1/3 * 1/3 cup lemon juice
- 2 * 2 tablespoons reduced-sodium soy sauce
- 2 * 2 tablespoons Worcestershire sauce
- 1 * 1 tablespoon canola oil
- 2 * 2 garlic cloves, minced
- 1 * 1 teaspoon dried oregano
- 1 * 1 teaspoon ground cumin
- 3/4 * 3/4 pound boneless skinless chicken breast, cut into 1/4-inch strips
- 1 each * 1 each medium green , sweet red and yellow pepper, cut into 1/2-inch strips
- 2 * 2 small onions, cut into 1/2-inch strips
- 12 * 12 flour tortillas (8 inches), warmed
- 6 * 6 tablespoons reduced-fat sour cream
- 6 * 6 tablespoons salsa
Mallow Fruit Cups
By Totlxtc
* In a bowl, combine all ingredients
- 1 * 1 can (15 ounces) fruit cocktail, drained
- 1 * 1 medium tart apple, diced
- 1/2 * 1/2 cup miniature marshmallows
- 1/2 * 1/2 cup whipped topping
Francalon Salad Dressing
By Totlxtc
Whisk until blended and pour over salad greens
- 2 tablespoons whole grain Dijon mustard (heaping)
- 5 tablespoons olive oil
- 3 tablespoons wine vinegar (or equal parts lemon juice and wine vinegar)
- salt
- fresh ground pepper
Tasty Italian Chicken
By Totlxtc
* In a small saucepan, saute onion and 1/8 teaspoon paprika in 1 teaspoon oil until tender
- 1/2 * 1/2 cup chopped onion
- 1-1/8 * 1-1/8 teaspoons paprika, divided
- 3 * 3 teaspoons olive oil, divided
- 1-1/4 * 1-1/4 cups water
- 1/4 * 1/4 cup tomato paste
- 1 * 1 bay leaf
- 1/2 * 1/2 teaspoon reduced-sodium chicken bouillon granules
- 1/2 * 1/2 teaspoon Italian seasoning
- 1/4 * 1/4 cup all-purpose flour
- 1-1/2 * 1-1/2 teaspoons grated Parmesan cheese
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon garlic powder
- 1/4 * 1/4 teaspoon dried oregano
- 1-1/2 * 1-1/2 pounds chicken tenderloins
Chocolate Chocolate Chunk Raspberry Bars
By Totlxtc
Step 1: Heat oven to 350 degrees F
- 1/3 cup granulated sugar
- 2 tablespoons salted butter
- 2 tablespoons water
- 1 3/4 cup semisweet chocolate chunks
- 1 egg
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup seedless raspberry preserves
- 1 /2 cup finely chopped walnuts
Picnic Coleslaw
By Totlxtc
* In a bowl, combine cabbage, carrots, bacon and onions
- 6 * 6 cups shredded cabbage
- 2 * 2 cups shredded carrots
- 8 * 8 bacon strips, cooked and crumbled
- 12 * 12 green onions with tips, thinly sliced
- 1/2 * 1/2 cup cider vinegar
- 1/3 * 1/3 cup canola oil
- 1/3 * 1/3 cup sugar
- 1 * 1 teaspoon salt
Wild-Berry Pops
By Totlxtc
Blend 3/4 cup blackberries and 3/4 cup blueberries with yogurt, blueberry juice, honey and lemon juice in a b...
- 1 1/2 * 1 1/2 cups fresh blackberries
- 1 1/2 * 1 1/2 cups fresh blueberries
- 1 * 1 cup lowfat plain yogurt
- 1 * 1 cup prepared blueberry juice
- 2 * 2 tablespoons honey
- 2 * 2 tablespoons fresh lemon juice
Tucson Breakfast "Burro"
By Totlxtc
To make machaca, heat oil in a skillet on medium heat
- 1 1/2 * 1 1/2 tablespoons vegetable oil
- 1/2 * 1/2 medium onion, chopped
- 1 * 1 red or green bell pepper, seeded, cored and chopped
- 1 1/2 * 1 1/2 pounds thickly sliced lean deli roast beef, cut into matchsticks (or a 15-oz can black or pinto beans, drained, for machaca for a nonmeat protein)
- 3/4 * 3/4 cup lowfat, low-sodium chicken, beef or vegetable broth
- 2 * 2 cups bottled tomato salsa
- 1 * 1 cinnamon stick
- 1 * 1 large egg plus 1 large egg white, whisked lightly
- 6 * 6 thin flour tortillas, warmed
Chicken with Garlic-Tomato Sauce
By Totlxtc
* Sprinkle both sides of chicken with pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 teaspoons olive oil, divided
- 2 * 2 plum tomatoes, seeded and chopped
- 2 * 2 garlic cloves, minced
- 2 * 2 medium carrots, halved and thinly sliced
- 1 * 1 cup Italian tomato sauce
- 3/4 * 3/4 cup reduced-sodium chicken broth
- 1/4 * 1/4 cup tomato paste
- 1 * 1 teaspoon dried rosemary, crushed
- * Hot cooked pasta
Veggie Black Bean Stew
By Totlxtc
* In a Dutch oven or large saucepan, saute the onions, celery, carrot, red pepper and garlic in sherry or broth...
- 2 * 2 large onions, chopped
- 1/2 * 1/2 cup each chopped celery, carrot and sweet red pepper
- 2 * 2 tablespoons minced garlic
- 1/4 * 1/4 cup dry sherry or reduced-sodium chicken broth
- 1 * 1 tablespoon olive oil
- 3 * 3 cans (15 ounces each) black beans, rinsed and drained
- 1 * 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 * 2 tablespoons tomato paste
- 2 * 2 tablespoons honey
- 4 * 4 teaspoons chili powder
- 2 * 2 teaspoons ground cumin
- 1/2 * 1/2 teaspoon dried oregano
- 1/4 * 1/4 cup minced fresh cilantro
- 5 * 5 tablespoons shredded Monterey Jack cheese
- 5 * 5 tablespoons reduced-fat sour cream
- 2 * 2 tablespoons chopped green onion