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Recipes
Buttery Spinach and Mushrooms
By Totlxtc
Recipe courtesy Paula Deen
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 cup sliced baby portobello mushrooms
- 1/2 cup thinly sliced leeks
- 1 clove garlic, minced
- 1/4 cup vegetable broth
- 1 tablespoon heavy whipping cream
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 2 cups fresh baby spinach
- 1/4 cup grated Parmesan
Turkey Spaghetti Casserole
By Totlxtc
* In a small skillet, saute the vegetables in butter until tender
- 1 * 1 medium onion, chopped
- 1 * 1 medium carrot, chopped
- 1 * 1 celery rib, chopped
- 1/3 * 1/3 cup sliced fresh mushrooms
- 1 * 1 tablespoon butter
- 2-1/2 * 2-1/2 cups reduced-sodium chicken broth
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 2-1/2 * 2-1/2 cups cubed cooked turkey breast
- 6 * 6 ounces uncooked spaghetti, broken into 2-inch pieces
- 1/2 * 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese
- 1/2 * 1/2 teaspoon paprika
Turkey Noodle Casserole
By Totlxtc
* Cook noodles according to package directions
- 2-1/2 * 2-1/2 cups uncooked yolk-free noodles
- 2 * 2 cups cubed cooked turkey breast
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1/8 * 1/8 teaspoon garlic salt
- 1/8 * 1/8 teaspoon dried rosemary, crushed
- * Dash pepper
- 1 * 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 * 1 cup (8 ounces) fat-free cottage cheese
- 3/4 * 3/4 cup shredded part-skim mozzarella cheese, divided
- 1/8 * 1/8 teaspoon paprika
Apricot Orange Chicken
By Totlxtc
* In a small saucepan, bring broth and rice to a boil
- 1-1/2 * 1-1/2 cups reduced-sodium chicken broth
- 3/4 * 3/4 cup uncooked long grain rice
- 1 * 1 tablespoon cornstarch
- 1/2 * 1/2 cup cold water
- 1 * 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 2 * 2 teaspoons canola oil
- 1/2 * 1/2 cup 100% orange marmalade spreadable fruit
- 1/3 * 1/3 cup dried apricots, cut into thirds
- 1/2 to 1 * 1/2 to 1 teaspoon Chinese five-spice powder
- 1 * 1 teaspoon reduced-sodium soy sauce
Pineapple Chicken with Spaghetti
By Totlxtc
* Cook spaghetti according to package directions; drain
- 8 * 8 ounces uncooked spaghetti, broken in half
- 1 * 1 can (20 ounces) unsweetened pineapple chunks
- 1 * 1 large green pepper, julienned
- 2 * 2 medium carrots, thinly sliced
- 3 * 3 green onions, chopped
- 1 * 1 tablespoon minced fresh gingerroot
- 1 * 1 tablespoon canola oil
- 1 * 1 pound boneless skinless chicken breasts, cut into 1-inch strips
- 1 * 1 garlic clove, minced
- 4 * 4 teaspoons cornstarch
- 1/4 * 1/4 cup reduced-sodium soy sauce
Chicken with Mushroom Sauce
By Totlxtc
* In a small bowl, combine cornstarch and milk until smooth; set aside
- 2 * 2 teaspoons cornstarch
- 1/2 * 1/2 cup fat-free milk
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 1 * 1 tablespoon olive oil
- 1/2 * 1/2 pound fresh mushrooms, sliced
- 1/2 * 1/2 medium onion, sliced and separated into rings
- 1 * 1 tablespoon reduced-fat butter
- 1/4 * 1/4 cup sherry or chicken broth
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
Apricot-Glazed Salmon with Herb Rice
By Totlxtc
* Place salmon in a 13-in
- 6 * 6 salmon fillets (4 ounces each)
- 1/4 * 1/4 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1/3 * 1/3 cup white wine or reduced-sodium chicken broth
- 1/3 * 1/3 cup apricot spreadable fruit
- 1/2 * 1/2 teaspoon grated fresh gingerroot
- 2 * 2 cups reduced-sodium chicken broth
- 1 * 1 cup uncooked long grain rice
- 2 * 2 teaspoons butter
- 2 * 2 tablespoons chopped dried apricots
- 2 * 2 tablespoons minced fresh parsley
- 1 * 1 tablespoon minced chives
- 1 * 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 3 * 3 tablespoons sliced almonds, toasted
Makeover Four-Cheese Chicken Fettuccine
By Totlxtc
* Cook fettuccine according to package directions
- TOPPING:
- 8 * 8 ounces uncooked fettuccine
- 2 * 2 cups sliced fresh mushrooms
- 1 * 1 tablespoon butter
- 1 * 1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
- 1 * 1 package (8 ounces) fat-free cream cheese, cubed
- 2 * 2 cups fat-free milk
- 1/2 * 1/2 cup fat-free half-and-half
- 1/4 * 1/4 teaspoon garlic powder
- 2-1/2 * 2-1/2 cups cubed cooked chicken breast
- 3/4 * 3/4 cup grated Parmesan cheese
- 1/2 * 1/2 cup shredded part-skim mozzarella cheese
- 1/2 * 1/2 cup shredded reduced-fat Swiss cheese
- *
- 1/3 * 1/3 cup seasoned bread crumbs
- 1 * 1 tablespoon butter, melted
- 1 * 1 tablespoon grated Parmesan cheese
Turkey Tetrazzini
By Totlxtc
* Cook spaghetti according to package directions; drain
- 1/2 * 1/2 pound uncooked spaghetti
- 1/4 * 1/4 cup finely chopped onion
- 1 * 1 garlic clove, minced
- 1 * 1 tablespoon butter
- 3 * 3 tablespoons cornstarch
- 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 * 1 can (12 ounces) fat-free evaporated milk
- 2-1/2 * 2-1/2 cups cubed cooked turkey breast
- 1 * 1 can (4 ounces) mushroom stems and pieces, drained
- 1/2 * 1/2 teaspoon seasoned salt
- * Dash pepper
- 2 * 2 tablespoons grated Parmesan cheese
- 1/4 * 1/4 teaspoon paprika
Smothered Chicken and Biscuits
By Totlxtc
Recipe courtesy Rose Rock
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 whole chicken fryer, cut into pieces
- 2 cups all-purpose flour, plus more for work surface
- 1 tablespoon Paula's House Seasoning, recipe follows
- 2 ribs celery, chopped
- 1 onion, chopped
- 2 scallions, chopped
- 1/2 cup water
- 2 cups self-rising flour, plus more for work surface
- 1 1/2 tablespoons salt
- 1 tablespoon sugar
- 1/2 cup shortening
- 1 cup milk
- 2 tablespoons butter
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder