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Raisin Coleslaw

Raisin Coleslaw

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* In a small bowl, combine the mayonnaise, honey, sugar, mustard and celery salt

  • 1/2 * 1/2 cup mayonnaise
  • 1-1/2 * 1-1/2 teaspoons honey
  • 3/4 * 3/4 teaspoon sugar
  • 3/4 * 3/4 teaspoon prepared mustard
  • 1/8 * 1/8 teaspoon celery salt
  • 2 * 2 cups shredded cabbage
  • 1 * 1 cup grated carrots
  • 1/2 * 1/2 cup golden raisins
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Corn Slaw

Corn Slaw

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* In a salad bowl, toss corn, carrots, green pepper and onion

  • 2 * 2 cups fresh corn, cooked
  • 1 * 1 cup diced carrots
  • 1 * 1 cup diced green pepper
  • 1/2 * 1/2 cup chopped onion
  • 1/4 * 1/4 cup mayonnaise
  • 1/4 * 1/4 cup sour cream
  • 2 * 2 teaspoons vinegar
  • 1 * 1 teaspoon sugar
  • 1 * 1 teaspoon prepared yellow mustard
  • 1/4 * 1/4 teaspoon salt
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Makeover Chicken Cheese Enchiladas

Makeover Chicken Cheese Enchiladas

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* In a large bowl, combine the sour cream, soup, chilies and olives

  • 1-1/2 * 1-1/2 cups (12 ounces) reduced-fat sour cream
  • 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1 * 1 can (4 ounces) chopped green chilies
  • 1 * 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 4 * 4 cups cubed cooked chicken breast
  • 1 * 1 cup (4 ounces) shredded reduced-fat Monterey Jack or Mexican cheese blend, divided
  • 1 * 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
  • 12 * 12 fat-free flour tortillas (6 inches), warmed
  • 4 * 4 green onions, thinly sliced
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Chicken Lo Mein

Chicken Lo Mein

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* In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth

  • 1 * 1 tablespoon cornstarch
  • 1 * 1 teaspoon ground ginger
  • 1/4 * 1/4 cup reduced-sodium soy sauce
  • 2 * 2 tablespoons sherry or chicken broth
  • 1-1/2 * 1-1/2 pounds boneless skinless chicken breast, thinly sliced
  • 1 * 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/2 * 1/2 cup hot water
  • 6 * 6 ounces uncooked linguine
  • 1/2 * 1/2 pound medium fresh mushrooms, sliced
  • 1/4 * 1/4 pound fresh snow peas
  • 1 * 1 large sweet red pepper, julienned
  • 2 * 2 green onions, cut into 2-inch pieces
  • 2 * 2 tablespoons canola oil, divided
  • 2 * 2 teaspoons sesame oil
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Kielbasa Cabbage Stew

Kielbasa Cabbage Stew

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* In a large saucepan or nonstick skillet, brown sausage over medium heat

  • 1/2 * 1/2 pound smoked turkey kielbasa or Polish sausage, sliced
  • 1 * 1 pound potatoes, peeled and cubed
  • 2 * 2 cups shredded cabbage
  • 1 * 1 large onion, chopped
  • 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3/4 * 3/4 cup water, divided
  • 2 * 2 tablespoons sugar
  • 1 * 1 teaspoon caraway seeds
  • 1/4 * 1/4 teaspoon pepper
  • 1 * 1 can (16 ounces) kidney beans, rinsed and drained
  • 3 * 3 tablespoons cider vinegar
  • 2 * 2 tablespoons all-purpose flour
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Warm Fruit Compote

Warm Fruit Compote

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* Drain pineapple, reserving 2/3 cup juice

  • 1 * 1 can (20 ounces) unsweetened pineapple chunks
  • 2 * 2 cups seedless grapes
  • 3 * 3 tablespoons orange marmalade
  • 4 * 4 teaspoons flaked coconut
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Tomato Sausage Stew

Tomato Sausage Stew

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* In a Dutch oven, cook the sausage, onion and garlic over medium heat until meat is no longer pink; drain

  • 1/2 * 1/2 pound turkey Italian sausage links, casings removed
  • 1 * 1 large onion, chopped
  • 2 * 2 garlic cloves, minced
  • 3/4 * 3/4 cup chopped carrots
  • 1 * 1 fennel bulb, chopped
  • 1/3 * 1/3 cup chopped celery
  • 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 3 * 3 medium tomatoes, peeled, seeded and chopped
  • 1 * 1 teaspoon dried basil
  • 1 * 1 teaspoon dried oregano
  • 1/4 * 1/4 teaspoon salt
  • 1 * 1 cup uncooked small pasta shells
  • 1 * 1 can (15 ounces) navy beans, rinsed and drained
  • 1/2 * 1/2 cup shredded Parmesan cheese
0/5 (0 Votes)

Ginger French Dressing

Ginger French Dressing

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* In a small bowl, whisk together all ingredients until well blended

  • 1 * 1 bottle (8 ounces) olive oil Italian dressing
  • 1/3 * 1/3 cup peanut or vegetable oil
  • 1/4 * 1/4 cup ketchup
  • 3 * 3 tablespoons honey
  • 2 * 2 tablespoons soy sauce
  • 3/4 * 3/4 teaspoon ground ginger
  • 1/8 * 1/8 teaspoon cayenne pepper
0/5 (0 Votes)

Cobb Salad Wraps

Cobb Salad Wraps

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* In a small bowl, combine the chicken, avocado, bacon, celery, onion, olives and cheese

  • 1/2 * 1/2 pound boneless skinless chicken breasts, cooked and shredded
  • 1/2 * 1/2 cup chopped avocado
  • 4 * 4 bacon strips, cooked and crumbled
  • 1 * 1 celery rib, thinly sliced
  • 1 * 1 green onion, sliced
  • 2 * 2 tablespoons chopped ripe olives
  • 2 * 2 tablespoons crumbled blue cheese
  • 2 * 2 tablespoons lemon juice
  • 1 * 1 tablespoon honey
  • 1-1/2 * 1-1/2 teaspoons Dijon mustard
  • 1 * 1 garlic clove, minced
  • 1/4 * 1/4 teaspoon dill weed
  • 1/4 * 1/4 teaspoon salt
  • 1/8 * 1/8 teaspoon pepper
  • 1 * 1 tablespoon olive oil
  • 4 * 4 romaine leaves, torn
  • 4 * 4 whole wheat tortillas (8 inches), warmed
  • 1 * 1 medium tomato, chopped
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Mongolian Beef

Mongolian Beef

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* In a small bowl, combine cornstarch and broth until smooth

  • 1 * 1 tablespoon cornstarch
  • 3/4 * 3/4 cup reduced-sodium chicken broth
  • 2 * 2 tablespoons reduced-sodium soy sauce
  • 1 * 1 tablespoon hoisin sauce
  • 2 * 2 teaspoons sesame oil
  • 1 * 1 pound beef top sirloin steak, cut into thin strips
  • 1 * 1 tablespoon olive oil, divided
  • 5 * 5 green onions, cut into 1-inch pieces
  • 2 * 2 cups hot cooked rice
0/5 (0 Votes)