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Recipes
Italian Chicken Wraps
By Totlxtc
* In a large saucepan, cook vegetables according to package directions; drain
- 1 * 1 package (16 ounces) frozen stir-fry vegetable blend
- 2 * 2 packages (6 ounces each) ready-to-use grilled chicken breast strips
- 1/2 * 1/2 cup fat-free Italian salad dressing
- 3 * 3 tablespoons shredded Parmesan cheese
- 6 * 6 flour tortillas (8 inches), room temperature
Peachy Fruit Salad
By Totlxtc
* In a large bowl, combine all ingredients; stir gently
- 1 * 1 can (21 ounces) peach pie filling
- 1 * 1 can (20 ounces) pineapple chunks, drained
- 1 * 1 can (11 ounces) mandarin oranges, drained
- 2 * 2 medium firm bananas, sliced
- 1 * 1 cup green grapes
- 1 * 1 cup miniature marshmallows
Mandarin Fluff
By Totlxtc
* Place oranges in a bowl
- 2 * 2 cans (15 ounces each) mandarin oranges, well drained
- 1 * 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 * 1/2 cup chopped pecans
Apple-Raisin Bread Pudding with Cream Soda Sauce
By Totlxtc
In a large mixing bowl, whisk together eggs, milk, rum extract, salt, and brown sugar
- Sauce:
- 2 packets maple brown sugar instant oatmeal
- 3 large eggs, beaten
- 3 cups milk
- 1 teaspoon rum extract
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 3 1/2 cups raisin bread, cubed
- 1/2 cup raisins
- 1 cup apple pie filling
- 1 cup almonds
- 1/2 cup cream soda
- 1 package whipped topping mix
- 1/2 teaspoon cinnamon
- 1/2 teaspoon rum extract
- 1/4 teaspoon salt
Strawberry Tossed Salad
By Totlxtc
* In a large salad bowl, combine the salad greens, strawberries, feta cheese and sunflower kernels
- 6 * 6 cups torn mixed salad greens
- 1 * 1 pint fresh strawberries, sliced
- 1 * 1 package (4 ounces) crumbled feta cheese
- 1/4 * 1/4 cup sunflower kernels
- * Balsamic vinaigrette
Continental Rice
By Totlxtc
* In a large saucepan, saute garlic in butter for 2 minutes
- 1 * 1 garlic clove, minced
- 2 * 2 tablespoons butter
- 1 * 1 can (14-1/2 ounces) chicken broth
- 1 * 1 package (9 ounces) frozen French-style green beans
- 1 * 1 jar (4-1/2 ounces) sliced mushrooms, drained
- 1/2 * 1/2 teaspoon dried basil
- 1/8 * 1/8 teaspoon pepper
- 1-1/2 * 1-1/2 cups uncooked instant rice
Cranberry Pear Salad
By Totlxtc
* Drain pears, reserving 1 tablespoon juice (discard remaining juice or refrigerate for another use)
- 1 * 1 can (8 ounces) pear halves
- * Lettuce leaves
- 1/2 * 1/2 cup whole-berry cranberry sauce
- * Toasted sliced almonds, optional
Quinoa Side Dish
By Totlxtc
Melt butter in a saucepan over medium heat
- 1 tablespoon butter
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 2 teaspoons chopped garlic
- 2 tablespoons chopped fresh parsley
- 1/2 tablespoon chopped fresh thyme
- 1/4 teaspoon salt
- 1 small onion, finely chopped
- 1 dash fresh lemon juice (optional)
Makeover Chicken Noodle Delight
By Totlxtc
* Cook noodles according to package directions
- 4 * 4 cups uncooked yolk-free noodles
- 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 4 * 4 ounces reduced-fat cream cheese, cubed
- 1 * 1 cup (8 ounces) reduced-fat sour cream
- 1 * 1 cup (8 ounces) plain yogurt
- 1/4 * 1/4 cup fat-free milk
- 3 * 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley flakes
- 1 * 1 teaspoon onion powder
- 1/4 * 1/4 teaspoon salt
- 2 * 2 cups cubed cooked chicken breast
- 1 * 1 cup crushed reduced-fat butter-flavored crackers (about 25 crackers)
- 3 * 3 tablespoons reduced-fat butter, melted
Crab Potato Salad
By Totlxtc
* Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat
- 4 to 6 * 4 to 6 medium potatoes, peeled and cubed
- 2 * 2 packages (8 ounces each) imitation crabmeat
- 1 * 1 cup finely chopped onion
- 1/2 to 3/4 * 1/2 to 3/4 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 1/4 * 1/4 teaspoon dill weed
- 3 * 3 cups mayonnaise