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Recipes
Thai Shrimp Stir-Fry
By Totlxtc
* In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute
- 2 * 2 medium sweet red peppers, cut into thin slices
- 1 * 1 teaspoon canola oil
- 1 * 1 cup fresh snow peas
- 1/2 * 1/2 cup thinly sliced green onions
- 1 * 1 garlic clove, minced
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 2 * 2 tablespoons reduced-fat peanut butter
- 4-1/2 * 4-1/2 teaspoons reduced-sodium soy sauce
- 1 * 1 tablespoon rice vinegar
- 1 * 1 teaspoon sesame oil
- 1 * 1 teaspoon minced fresh gingerroot
- 1/2 * 1/2 teaspoon crushed red pepper flakes
- 1 * 1 pound uncooked medium shrimp, peeled and deveined
- * Hot cooked fettuccine
Mesclun with Turkey
By Totlxtc
1. In a small dish, combine vinegar and mustard
- 2 Tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 3 Tbsp extra-virgin olive oil
- 8 c mesclun mix or field greens
- 12 oz roasted turkey, cubed
- 1 1/2 c julienned yellow bell pepper
- 1 c dried cranberries
- 1/2 c thinly sliced red onion
Sour Cream Chocolate Chip Cookie
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- 2/3 cup salted butter, softened
- 1/2 granulated sugar
- 1/2 cup plus 1 tablespoon packed brown sugar
- 1/2 cup sour cream
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup semisweet chocolate chips
- 1/2 cup chopped nuts (optional)
Broccoli Chicken Casserole
By Totlxtc
* Cook noodles according to package directions; drain and place in a large bowl
- 2-1/2 * 2-1/2 cups uncooked yolk-free noodles
- 2-1/2 * 2-1/2 cups cubed cooked chicken breast
- 4 * 4 cups frozen broccoli florets, thawed
- 1 * 1 small onion, chopped
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1/2 * 1/2 cup fat-free milk
- 1/2 * 1/2 cup shredded part-skim mozzarella cheese
- 1 * 1 teaspoon dried basil
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- * Paprika, optional
Buena Vista Dressing
By Totlxtc
1Mix all ingredients, store in airtight container (I wash the mayo and mustard jars and store dressing in those)
- 1 (30 ounce) jar Hellmann's mayonnaise
- 1 (16 ounce) jar creole mustard
- 1/2 (1 5/8 ounce) package anchovy paste
- 1/2 cup onion, minced
- 1/4 cup celery, minced
Crabby Bisque
By Totlxtc
Recipe courtesy Sandra Lee Semi-Homemade Cooking, Miramax Books, 2002
- 3 (10.5-ounce) cans restaurant-style condensed crab bisque (recommended: Bookbinder's)
- 2 1/4 cups plus 6 tablespoons heavy cream
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh parsley leaves
- 3 (4.25 ounce) cans crabmeat, picked over
- Salt
- Cayenne pepper
Porcini Turkey Meatballs
By Totlxtc
* In a large bowl, combine the first 12 ingredients
- TOMATO MARSALA SAUCE:
- 1 * 1 egg, lightly beaten
- 1 * 1 egg white, lightly beaten
- 3/4 * 3/4 cup finely chopped sweet onion
- 3/4 * 3/4 cup seasoned bread crumbs
- 1/3 * 1/3 cup shredded part-skim mozzarella cheese
- 1/3 * 1/3 cup grated Parmesan cheese
- 1/3 * 1/3 cup minced fresh parsley
- 2 * 2 tablespoons ketchup
- 2 * 2 tablespoons Worcestershire sauce
- 1 * 1 garlic clove, minced
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1 * 1 package (1 ounce) dried porcini mushrooms, divided
- 1 * 1 pound extra-lean ground turkey
- 1 * 1 cup water
- 2 * 2 tablespoons balsamic vinegar
- *
- 1 * 1 cup chopped sweet onion
- 2 * 2 garlic cloves, minced
- 1 * 1 tablespoon olive oil
- 3/4 * 3/4 cup marsala wine or 1/2 cup reduced-sodium chicken broth plus 1/4 cup white grape juice
- 2 * 2 tablespoons balsamic vinegar
- 1 * 1 teaspoon dried basil
- 1 * 1 can (14-1/2 ounces) diced tomatoes, undrained
- 9 * 9 ounces uncooked spaghetti, cooked and drained
Tropical Fish Fillets
By Totlxtc
* Coat fish fillet with flour
- 4 * 4 orange roughy or red snapper fillets (6 ounces each)
- 3 * 3 tablespoons all-purpose flour
- 1 * 1 tablespoon butter
- 1/2 * 1/2 cup reduced-sodium chicken broth
- 2 * 2 tablespoons lime juice
- 1 * 1 tablespoon minced fresh cilantro
- 1 * 1 teaspoon grated lime peel
- 1/2 * 1/2 teaspoon ground coriander
- 1/4 * 1/4 teaspoon ground cumin
Chicken with Peanut Curry Sauce
By Totlxtc
Recipe courtesy Sandra Lee
- 2 tablespoons canola oil
- 1 1/2 pounds chicken breast, cut in 1-inch pieces
- Salt and pepper
- 8 ounces frozen cut green beans, thawed (recommended: C&W)
- 8 ounces frozen pepper strips, thawed (recommended: C&W)
- 1 1/2 cups light coconut milk
- 1/2 cup low sodium chicken broth,
- 1 tablespoon red curry paste
- 1/3 cup chunky peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons lime juice, plus wedges for garnishing
- Coconut Rice, recipe follows
- Cilantro sprigs for garnishing
Honey Nut Bars
By Totlxtc
Step 1: Preheat oven to 350 degrees F
- Powdered Sugar Icing:
- 1 stick (1/2 cup) salted butter, softened
- 1/4 cup shortening
- 1 cup honey
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup shredded coconut
- 1 cup chopped walnuts
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon milk
- Chopped walnuts