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Recipes
Easy Fudge Layer Cake
By Lv2Cook
Prepare the Chocolate-Cream Cheese Frosting; cover and chill
- Chocolate-Cream Cheese Frosting (recipe follows)
- Cooking spray
- 1 3/4 cups all-purpose flour
- 1 1/4 cups skim milk
- 2/3 cup granulated sugar
- 2/3 cup packed dark brown sugar
- 1/2 cup Dutch process or unsweetened cocoa
- 1/3 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 large eggs
- CHOCOLATE-CREAM FROSTING
- 1/2 (8-ounce) block 1/3-less-fat cream cheese
- 2 tablespoons stick margarine softened
- 3 tablespoons skim milk
- 3 1/3 cups sifted powdered sugar
- 3/4 cup Dutch process or unsweetened cocoa
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Roast Chicken with Plums and Almonds
By Lv2Cook
Preheat oven to 350º. Remove and discard giblets and neck from chicken
- 1 (4-pound) roasting chicken
- 1 teaspoon grated lemon rind
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 cup dry sherry
- 1/2 cup fat-free, less sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons honey
- 1 garlic clove minced
- 9 large shallots peeled and halved
- 1/4 cup blanched almonds toasted
- 6 firm green-skinned plums pitted and quartered
- Thyme sprigs (optional)
Caribbean Cobb Salad
By Lv2Cook
Arrange lettuce on a serving platter
- 4 cups torn romaine lettuce
- 1 pound medium shrimp cooked and peeled
- 1 cup cubed peeled papaya
- 1 cup cubed fresh pineapple
- 1/2 cup chopped peeled avocado
- 1/2 cup chopped red or green bell pepper
- 1 (15-ounce) can black beans rinsed and drained
- 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
- 2/3 cup Orange-Soy Vinaigrette (see recipe)
- 1/4 cup chopped unsalted cashews toasted
Refried White Beans
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons vegetable oil
- 1/2 cup finely chopped carrot
- 1 cup chopped green onions
- 3 large garlic cloves minced
- 1 1/2 teaspoons ground cumin
- 2 (15-ounce) cans cannellini beans or other white beans undrained
- 1/4 cup chopped fresh cilantro
Rutabaga Gratin
By Lv2Cook
Preheat oven to 400º. Place a nonstick skillet coated with cooking spray over medium heat until hot
- Cooking spray
- 1 cup vertically sliced onion
- 1/4 cup all-purpose flour
- 2 cups 1% low-fat milk
- 1/2 cup (2 ounces) shredded Swiss cheese
- 1/2 teaspoon dried rubbed sage
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 (15-ounce) cans diced rutabagas drained
- 1/3 cup dry breadcrumbs
Snappy Almond Stars
By Lv2Cook
Preheat oven to 375º. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes)
- 1/2 cup packed dark brown sugar
- 1/4 cup light butter
- 1 tablespoon cold water
- 1 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup sliced almonds
Mint-and-Honey Fruit Cup
By Lv2Cook
Combine all the ingredients in a medium bowl; stir gently to combine
- 2 cups quartered strawberries
- 1 1/2 cups sliced apricots (about 1/2 pound)
- 3 tablespoons honey
- 1 tablespoon minced fresh mint
Coriander-Rubbed Tenderloin Crostini
By Lv2Cook
Trim fat from beef. Combine tenderloin, green onions, and next 4 ingredients (green onions through garlic) in a lar...
- 1 (18-ounce) beef tenderloin steak
- 2 tablespoons coarsely chopped green onions
- 2 tablespoons mirin (sweet rice wine)
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons chopped peeled fresh ginger
- 1 garlic clove minced
- 1/4 cup ground coriander
- 1/4 cup coarsely ground pepper
- Cooking spray
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup minced fresh cilantro
- 1 tablespoon balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon coarsely ground pepper
- 1 garlic clove minced
- 24 slices (1/4-inch-thick) plum tomato
- 12 slices (1-inch-thick) diagonally cut Italian bread (about 1 ounce) toasted
- Miso Mustard Sauce
- MISO MUSTARD SAUCE
- 1 cup plain fat-free yogurt
- 1/4 cup miso (soybean paste)
- 1 tablespoon wasabi powder (dried Japanese horseradish)
- 1 tablespoon Dijon mustard
Sweet-and-Sour Chicken Soup
By Lv2Cook
Combine first 8 ingredients in a large Dutch oven; bring to a boil
- 6 cups Low-Fat Chicken Stock
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon bottled minced garlic
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1 (3 1/2-ounce) package shiitake mushrooms stems removed and thinly sliced (about 1 1/2 cups thinly sliced shiitake mush
- 2 cups shredded cooked chicken
- 2 cups thinly sliced spinach leaves
- 5 1/2 ounces somen (wheat noodles) or angel hair pasta uncooked
Parmesan Risotto-Stuffed Portobellos
By Lv2Cook
Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil)
- 1 (14 1/2-ounce) can vegetable broth
- 2 cups water
- 1 tablespoon olive oil divided
- 1 cup minced fresh onion
- 1 cup minced celery
- 1 cup minced carrot
- 1 cup uncooked Arborio or other short-grain rice
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced green onions or chives
- 4 (5-ounce) portobello mushrooms (about 6 inches wide)
- 1/4 cup (1-ounce) shredded part-skim Mozzarella cheese
- 1/2 cup water
- 1 tablespoon chopped onion
- 3 garlic cloves minced
- 1 (10-ounce) bag fresh spinach trimmed