Menu Enter a recipe name, ingredient, keyword...

Totlxtc's profile page

Recipes

Hot Legs with Spicy-Ranch Sauce

Hot Legs with Spicy-Ranch Sauce

By

Recipe courtesy Sandra Lee

  • 1 packet hot taco seasoning
  • 3 tablespoons canola oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons hot pepper sauce, divided (recommended: Tabasco)
  • 4 pounds chicken drumettes
  • 1 cup ranch salad dressing
  • Celery sticks
0/5 (0 Votes)

Tarragon Chicken with Apples

Tarragon Chicken with Apples

By

* In a nonstick skillet, brown chicken in 1 tablespoon butter for 3-4 minutes on each side

  • 4 * 4 boneless skinless chicken breast halves (4 ounces each)
  • 2 * 2 tablespoons butter, divided
  • 1/4 * 1/4 teaspoon salt
  • 1/8 * 1/8 teaspoon pepper
  • 2 * 2 medium tart apples, peeled and sliced
  • 1/2 * 1/2 cup apple juice
  • 1/2 * 1/2 cup 1% milk
  • 1 * 1 teaspoon cornstarch
  • 1 * 1 tablespoon water
  • 1 * 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • * Hot cooked long grain and wild rice, optional
0/5 (0 Votes)

Cool Couscous Salad

Cool Couscous Salad

By

Recipe courtesy Sandra Lee

  • 1 (10-ounce) box instant couscous
  • 6 ounces marinated artichoke heart quarters - drain and reserve liquid
  • 1 cup halved cherry tomatoes
  • 3 scallions, thinly sliced on a diagonal
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 large cucumber, peeled, seeded and cut into large dice
  • 1/2 cup loosely packed mint leaves, roughly torn
  • 1 store bought roast chicken
  • 1 lemon, juiced
  • 1/2 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Pinch cayenne pepper
0/5 (0 Votes)

Curry Chicken

Curry Chicken

By

* In a small bowl, combine the cornstarch, curry and red pepper flakes

  • 1 * 1 tablespoon cornstarch
  • 2 * 2 teaspoons curry powder
  • 1/8 * 1/8 teaspoon crushed red pepper flakes
  • 1 * 1 cup reduced-sodium chicken broth
  • 1 * 1 tablespoon reduced-sodium soy sauce
  • 1 * 1 pound boneless skinless chicken breasts, cut into cubes
  • 2 * 2 teaspoons canola oil, divided
  • 1 * 1 cup sliced fresh carrots
  • 2 * 2 garlic cloves, minced
  • 3 * 3 cups fresh broccoli florets
  • 4 * 4 green onions, thinly sliced
0/5 (0 Votes)

Cranberry Vinegar

Cranberry Vinegar

By

* In a saucepan, bring all ingredients to a boil

  • 3/4 * 3/4 cup white vinegar
  • 3/4 * 3/4 cup water
  • 3/4 * 3/4 cup sugar
  • 1 * 1 cinnamon stick
  • 1 * 1 package (12 ounces) fresh or frozen cranberries
0/5 (0 Votes)

Citrus Chicken Fajitas

Citrus Chicken Fajitas

By

* In a small bowl, combine the first seven ingredients

  • 6 * 6 tablespoons lemon juice
  • 1/4 * 1/4 cup lime juice
  • 2 * 2 tablespoons minced fresh cilantro
  • 1 * 1 tablespoon olive oil
  • 1 * 1 teaspoon sugar
  • 1/2 * 1/2 teaspoon garlic powder
  • 1/2 * 1/2 teaspoon ground cumin
  • 1 * 1 pound boneless skinless chicken breasts, cut into strips
  • 1 each * 1 each medium green, sweet red and yellow peppers, julienned
  • 1 * 1 large red onion, halved and thinly sliced
  • 4 * 4 flour tortillas (8 inches), warmed
  • 1/2 * 1/2 cup shredded lettuce
  • 1/4 * 1/4 cup sliced ripe olives
  • 1/4 * 1/4 cup shredded reduced-fat cheddar cheese
0/5 (0 Votes)

The Greater Tater Salad

The Greater Tater Salad

By

Marinade 1. Wash potatoes (don’t peel) and slice into 1/4-inch-thick slices

  • Marinade
  • 3 * 3 pounds mini thin-skinned white potatoes
  • 4 * 4 slices reduced-salt bacon, chopped small
  • 1 * 1 cup diced yellow onions
  • 1 * 1 teaspoon minced garlic
  • 2/3 * 2/3 cup finely diced carrots
  • 2/3 * 2/3 cup finely diced celery
  • 1 * 1 tablespoon minced fresh dill
  • 2 * 2 green onions, finely chopped (with white parts)
  • * Freshly ground black pepper to taste
  • Dressing
  • 1/2 * 1/2 cup chicken broth
  • 3 * 3 tablespoons grainy Dijon mustard
  • 2 * 2 tablespoons white balsamic vinegar
  • 1 * 1 tablespoon freshly squeezed lemon juice
  • 1 * 1 tablespoon granulated sugar
  • 1 * 1 tablespoon olive oil
  • 1/2 * 1/2 teaspoon celery seed
  • 1/2 * 1/2 teaspoon salt
0/5 (0 Votes)

Quick Ambrosia

Quick Ambrosia

By

* Combine coconut and confectioners' sugar

  • 1/4 * 1/4 cup flaked coconut, toasted
  • 2 * 2 tablespoons confectioners' sugar
  • 1 * 1 orange, peeled and sectioned
  • 1 * 1 firm banana, sliced
  • 1/4 * 1/4 cup orange juice
  • * Maraschino cherries, optional
0/5 (0 Votes)

Chicken and Julienned Veggies

Chicken and Julienned Veggies

By

* In a nonstick skillet, brown chicken in oil

  • 2 * 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 * 2 teaspoons olive oil
  • 1/2 * 1/2 cup plus 2 tablespoons reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1/4 * 1/4 cup fat-free milk
  • 1/4 * 1/4 teaspoon dried thyme
  • 1/4 * 1/4 teaspoon salt
  • 1/8 * 1/8 teaspoon white pepper
  • 1 * 1 medium carrot, julienned
  • 1 * 1 cup julienned zucchini
  • * Hot cooked spaghetti, optional
0/5 (0 Votes)

Fresh Fruit Salad

Fresh Fruit Salad

By

* Toss fruit in a large bowl

  • DRESSING:
  • 2 * 2 large cantaloupe, peeled, seeded and cubed
  • 1 * 1 cup seedless green grapes
  • 1 * 1 cup fresh raspberries
  • 2 * 2 kiwifruit, peeled and sliced
  • *
  • 1/3 * 1/3 cup lime juice
  • 1/2 * 1/2 cup honey
  • 1/4 * 1/4 teaspoon ground coriander
  • 1/4 * 1/4 teaspoon ground nutmeg
0/5 (0 Votes)