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Recipes
Salad Dressing with a Kick
By Totlxtc
* In a small bowl, whisk all of the ingredients
- 1/2 * 1/2 cup fat-free plain yogurt
- 1/4 * 1/4 cup chili sauce
- 1 * 1 teaspoon prepared horseradish
- 1 * 1 teaspoon steak sauce
- 1/2 * 1/2 teaspoon Worcestershire sauce
- 1/8 * 1/8 teaspoon garlic powder
Dont Be Afraid of the Dark Fudge - Foodnetwork.ca
By Totlxtc
Melt chocolate chips (on defrost setting of microwave or over double boiler)
- 2 cups dark chocolate chips (such as Hersheys Special Dark)
- 1 cup milk chocolate chips
- 1/2 cup light peanut butter
- 1/2 cup (4 oz/120 g) light cream cheese (in a brick, not in tub)
- 2 tablespoons butter, at room temperature
- 1/4 cup 1% milk
- 1 teaspoon vanilla
- 2 cups icing sugar (confectioners sugar)
- 1 cup finely chopped walnuts
Marvelous Chicken Enchiladas
By Totlxtc
* Sprinkle chicken with chili powder
- 1 * 1 pound boneless skinless chicken breasts, cut into thin strips
- 4 * 4 teaspoons chili powder
- 2 * 2 teaspoons olive oil
- 2 * 2 tablespoons all-purpose flour
- 1-1/2 * 1-1/2 teaspoons ground coriander
- 1 * 1 teaspoon baking cocoa
- 1 * 1 cup fat-free milk
- 1 * 1 cup frozen corn, thawed
- 4 * 4 green onions, chopped
- 1 * 1 can (4 ounces) chopped green chilies, drained
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 cup minced fresh cilantro, divided
- 6 * 6 whole wheat tortillas (8 inches)
- 1/2 * 1/2 cup salsa
- 1/2 * 1/2 cup tomato sauce
- 1/2 * 1/2 cup shredded reduced-fat cheddar cheese
Chevre-Stuffed Chicken with Apricot Glaze
By Totlxtc
* Flatten chicken to 1/4-in
- 2 * 2 boneless skinless chicken breast halves (6 ounces each)
- 1/4 * 1/4 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 2 * 2 tablespoons goat cheese
- 2 * 2 tablespoons part-skim ricotta cheese
- 4 * 4 tablespoons chopped shallots, divided
- 1 * 1 teaspoon olive oil
- 2/3 * 2/3 cup reduced-sodium chicken broth
- 2 * 2 tablespoons apricot spreadable fruit
- 1 * 1 tablespoon lemon juice
- 1 * 1 teaspoon spicy brown mustard
- 1 * 1 teaspoon minced fresh parsley
Chicken with Garlic Sauce
By Totlxtc
* In a large resealable plastic bag, combine 2 tablespoons flour, rosemary, sage, salt and pepper; add chicken
- 3 * 3 tablespoons all-purpose flour, divided
- 1-1/2 * 1-1/2 teaspoons minced fresh rosemary or .4 teaspoon dried rosemary, crushed
- 1-1/2 * 1-1/2 teaspoons rubbed sage
- 3/4 * 3/4 teaspoon salt
- 1/2 * 1/2 teaspoon pepper
- 4 * 4 boneless skinless chicken breast halves (1-1/2 pounds)
- 2 * 2 tablespoons olive oil, divided
- 20 * 20 garlic cloves, halved lengthwise
- 1/2 * 1/2 cup chopped onion
- 1/4 * 1/4 teaspoon crushed red pepper flakes
- 1/4 * 1/4 cup white wine or reduced-sodium chicken broth
- 1-1/4 * 1-1/4 cups reduced-sodium chicken broth
- 1 * 1 tablespoon butter, melted
- 3 * 3 tablespoons minced fresh parsley
Tarragon Poached Chicken
By Totlxtc
* In a large nonstick skillet, combine the first eight ingredients
- 1-1/2 * 1-1/2 cups reduced-sodium chicken broth
- 1/2 * 1/2 cup white wine or additional reduced-sodium chicken broth
- 2 * 2 medium celery ribs, thinly sliced
- 2 * 2 medium carrots, thinly sliced
- 1 * 1 medium onion, thinly sliced
- 2 * 2 teaspoons dried tarragon
- 1/2 * 1/2 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 4 * 4 boneless skinless chicken breast halves (4 ounces each)
- 2 * 2 tablespoons cornstarch
- 2 * 2 tablespoons water
- 1 * 1 teaspoon Dijon mustard
- 1/8 * 1/8 teaspoon browning sauce, optional
- 1 * 1 tablespoon chopped fresh parsley
- * Hot cooked rice, optional
Carol's Chocolate Chippies
By Totlxtc
Preheat oven to 375. 2 Mix flour with baking soda in a bowl and set aside
- 2 1/4 cups unsifted all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter (softened) or 1 cup margarine (softened)
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 (4 ounce) packages instant vanilla pudding (I use instant pudding mix)
- 2 large eggs
- 1 (12 ounce) packages chocolate chips
- 1 cup nuts
Pork Chops with Blue Cheese Sauce
By Totlxtc
* Sprinkle pork chops on both sides with pepper
- SAUCE:
- 4 * 4 bone-in pork loin chops (7 ounces each)
- 1 * 1 teaspoon coarsely ground pepper
- *
- 1 * 1 green onion, finely chopped
- 1 * 1 garlic clove, minced
- 1 * 1 teaspoon butter
- 1 * 1 tablespoon all-purpose flour
- 2/3 * 2/3 cup fat-free milk
- 3 * 3 tablespoons crumbled blue cheese
- 1 * 1 tablespoon white wine or reduced-sodium chicken broth
Chutney-Glazed Chicken
By Totlxtc
* In a small bowl, combine the chutney, sherry or apple juice, mustard and curry powder
- 1/2 * 1/2 cup mango chutney
- 2 * 2 tablespoons sherry or apple juice
- 2 * 2 tablespoons Dijon mustard
- 1 * 1 teaspoon curry powder
- 6 * 6 bone-in chicken breast halves (8 ounces each), skin removed
Quinoa with Various Veggies and a Zesty Vinaigrette
By Totlxtc
Bring the quinoa and water to a boil in a saucepan
- 4 cups quinoa
- 4 cups water
- 1/4 cup red wine vinegar
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon lemon juice
- 4 teaspoons Dijon mustard
- 1 cup canola oil
- 2 cucumbers, peeled and chopped
- 1 green bell pepper, chopped
- 1/2 red onion, chopped
- 2 tomatoes, chopped
- 1 (15 ounce) can black olives, chopped