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Recipes
"Faux" Fried Chicken and Coleslaw
By Totlxtc
"Faux" Fried Chicken 1
- "Faux" Fried Chicken
- 1 * 1 cup corn flake crumbs
- 1 * 1 ounce (30 g) good–quality Parmesan cheese, finely grated
- 1 * 1 teaspoon paprika
- 1 * 1 teaspoon marjoram
- 1/2 * 1/2 teaspoon dried thyme
- 1/2 * 1/2 teaspoon seasoned salt
- 1/4 * 1/4 teaspoon garlic powder
- 1/4 * 1/4 teaspoon onion powder
- 1/4 * 1/4 teaspoon freshly ground black pepper
- 1/8 * 1/8 teaspoon cayenne pepper
- 1 * 1 cup buttermilk
- 1/2 * 1/2 cup whole wheat flour
- 4 * 4 large chicken thighs (bone-in; remove skin)
- 4 * 4 large chicken drumsticks (remove skin)
- 2 * 2 tablespoons butter, melted
- * Safflower oil or cooking spray to coat baking pan
- Light and Creamy Coleslaw Dressing
- 1/2 * 1/2 cup light (half the fat) mayonnaise
- 1/3 * 1/3 cup light (5%) sour cream
- 2 * 2 tablespoons seasoned rice vinegar (or cider vinegar)
- 1 * 1 tablespoon freshly squeezed lemon juice
- 1 1/2 * 1 1/2 tablespoons honey
- 1 * 1 teaspoon grainy Dijon mustard
- 1 * 1 teaspoon celery seed
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon freshly ground black pepper
- Coleslaw
- 1 * 1-lb bag coleslaw mix (green and red cabbage plus carrots; chop it up a bit so no big pieces)
- 1/2 * 1/2 cup chopped green onions
- 1/2 * 1/2 cup finely minced red bell pepper
- 1/2 * 1/2 cup finely minced celery
Wild Rice Chicken Salad
By Totlxtc
* In a large bowl, combine the chicken, rice, water chestnuts and green onions
- 2-1/2 * 2-1/2 cups cubed cooked chicken breast
- 3 * 3 cups cooked wild rice
- 1 * 1 can (8 ounces) sliced water chestnuts, drained
- 1/3 * 1/3 cup thinly sliced green onions
- 2/3 * 2/3 cup reduced-fat mayonnaise
- 1/3 * 1/3 cup fat-free milk
- 2 to 3 * 2 to 3 tablespoons lemon juice
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon dried tarragon
- 1/8 * 1/8 teaspoon pepper
- 1 * 1 cup halved seedless red grapes
- 1/4 * 1/4 cup salted cashew halves
Chicken and Mandarin Oranges
By Totlxtc
* In a small bowl, combine the salt, ginger and pepper
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon ground ginger
- 1/4 * 1/4 teaspoon pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 tablespoon canola oil
- 1 * 1 can (11 ounces) mandarin oranges
- 1 * 1 small onion, chopped
- 1/8 * 1/8 teaspoon crushed red pepper flakes
- * Hot cooked rice
- 2 * 2 teaspoons cornstarch
- 2 * 2 tablespoons water
- 1/4 * 1/4 cup minced fresh cilantro
A Different Tomato Salad Dressing
By Totlxtc
1Whisk all ingredients together
- 1/4 cup olive oil
- 3 tablespoons soy sauce (Tamari is better)
- 3 tablespoons balsamic vinegar
Chicken with Cranberry-Hoisin Sauce
By Totlxtc
* In a large resealable plastic bag, combine the flour, salt and pepper
- SAUCE:
- 1/4 * 1/4 cup all-purpose flour
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 6 * 6 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 teaspoon canola oil
- *
- 1 * 1 can (20 ounces) unsweetened pineapple tidbits
- 3 * 3 tablespoons hoisin sauce
- 2 * 2 tablespoons reduced-sodium soy sauce
- 1 * 1 tablespoon honey
- 2 * 2 teaspoons rice vinegar
- 1 * 1 garlic clove, minced
- 1/2 * 1/2 teaspoon hot pepper sauce
- 1/4 * 1/4 cup dried cranberries
Honey-Citrus Chicken Kabobs
By Totlxtc
* In a small bowl, combine the lime juice, lemon juice, honey and garlic
- 1/2 * 1/2 cup lime juice
- 1/2 * 1/2 cup lemon juice
- 1/2 * 1/2 cup honey
- 1 * 1 garlic clove, minced
- 1 * 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 each * 1 each medium green, sweet red and yellow pepper, cut into 1-inch pieces
Stir-Fried Asparagus
By Totlxtc
* In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside
- 1 * 1 tablespoon cornstarch
- 3/4 * 3/4 cup reduced-sodium chicken broth or vegetable broth
- 2 * 2 tablespoons reduced-sodium soy sauce
- 3/4 * 3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
- 1/2 * 1/2 medium green pepper, cut into julienned strips
- 1/4 * 1/4 cup sliced green onions
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon canola oil
- 1 * 1 cup sliced fresh mushrooms
- 1 * 1 can (8 ounces) water chestnuts, drained
Santa Fe Chicken
By Totlxtc
* In a large skillet, saute the onion, jalapeno and garlic in oil until tender
- 1 * 1 large onion, chopped
- 1 to 2 * 1 to 2 tablespoons chopped seeded jalapeno pepper
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon olive oil
- 1-1/4 * 1-1/4 cups reduced-sodium chicken broth
- 1 * 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 * 1 cup uncooked long grain rice
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 * 1/2 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1/4 * 1/4 teaspoon ground cumin
- 3/4 * 3/4 cup shredded reduced-fat cheddar cheese
- * Minced fresh cilantro, optional
Allison Glock's Inspired Salsa
By Totlxtc
In a bowl, combine all ingredients and stir with a fork
- 4 * 4 ripe tomatoes, roughly chopped
- 1 * 1 bunch cilantro, chopped
- 1 * 1 bunch green onions, chopped
- 2 * 2 jalapeño peppers, minced (for less heat, use 1)
- 1 * 1 yellow bell pepper, cored, seeded and finely chopped
- * Kernels of 1 ear of corn, cooked
- 3 * 3 cloves garlic, peeled and minced
- * Juice of 3 fresh limes
- 2 * 2 teaspoons olive oil
- * Generous amounts of salt and pepper
Balsamic Honey Mustard Dressing
By Totlxtc
1Blend honey and mustard in a small bowl with a fork until emulsified
- 1 tablespoon honey
- 1 tablespoon Dijon mustard or stone ground mustard
- 3 tablespoons balsamic vinegar, to taste
- 1 whole peppercorn, optional (Black,white, green and or or pink)