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Recipes
Raspberry-Almond Crumb Cake
By Lv2Cook
Preheat oven to 350º. Lightly spoon flour into a dry measuring cup; level with a knife
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1/4 cup chilled stick margarine or butter cut into small pieces
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup fat-free sour cream
- 2 tablespoons 1% low-fat milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- Cooking spray
- 3 ounces block-style fat-free cream cheese softened
- 2 tablespoons sugar
- 1 large egg white
- 1/4 cup raspberry preserves
- 1/3 cup fresh raspberries
- 2 tablespoons sliced almonds
Rotini-Vegetable Salad with Pesto Dressing
By Lv2Cook
Drop garlic through food chute with food processor on; process until minced
- 1 large garlic clove peeled
- 1 cup packed basil leaves
- 2 tablespoons grated fresh Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons water
- 2 tablespoons olive oil
- 3 cups cooked rotini (about 2 cups uncooked corkscrew pasta)
- 1 1/2 cups diced zucchini
- 1 1/2 cups halved cherry tomatoes
- 1 (15-ounce) can cannellini beans or other white beans rinsed and drained
Smashed Potato-and-Broccoli Casserole
By Lv2Cook
Preheat oven to 375º. Place potatoes in a saucepan; cover with water
- 2 pounds baking potatoes halved
- 1 cup chopped broccoli
- 1/2 cup diced onion
- 1/2 cup part-skim Ricotta cheese
- 1 1/2 teaspoons chopped fresh dill
- OR
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 (8-ounce) container fat-free sour cream
- Cooking spray
- 3/4 cup (3 ounces) shredded reduced-fat sharp Cheddar cheese
Mexican Butternut Squash Soup
By Lv2Cook
Heat oil in a large Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 2 cups cubed peeled butternut squash (about 3/4 pound)
- 2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped celery
- 1/2 cup sliced seeded poblano chile
- OR
- 1 (4.5-ounce) can chopped green chiles
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 4 cups Fresh Vegetable Broth (see recipe)
- OR
- 4 cups water
- 1 (15.5-ounce) can white hominy
- OR
- 1 (15.5-ounce) can whole-kernel corn drained
- 1/4 cup fresh lime juice
- 2 tablespoons minced fresh cilantro
Sweet Potato Casserole with Praline Topping
By Lv2Cook
Preheat oven to 350º. Combine first 5 ingredients in a small bowl, stirring to form a streusel
- 1 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1/4 cup chopped pecans toasted
- 1/4 cup stick margarine melted
- 1/2 teaspoon ground cinnamon
- 4 medium sweet potatoes (about 2 1/2 pounds) peeled and halved
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg white
- 1 (5-ounce) can fat-free evaporated milk
- Cooking spray
Pan-Seared Tuna with Onion-Soy Vinaigrette
By Lv2Cook
Combine first 5 ingredients in a small bowl
- 1/2 cup rice vinegar
- 1/4 cup grated fresh onion
- 1/4 cup low-sodium soy sauce
- 1 teaspoon vegetable oil
- Dash pepper
- 2 cups (2-inch) julienne-cut carrot
- 2 cups (2-inch) julienne-cut celery
- 2 cups (2-inch) julienne-cut cucumber
- 1 teaspoon vegetable oil
- 4 (6-ounce) tuna steaks
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- Red onion slices (optional)
- Celery leaves (optional)
- Lemon slices (optional)
Dried Apricot-Chutney
By Lv2Cook
Combine 1/2 cup water, apricot, and next 6 ingredients (apricot through red pepper) in a medium saucepan, and stir ...
- 1 cup water divided
- 1 cup coarsely chopped dried apricot
- 1 cup coarsely chopped onion
- 1/3 cup cider vinegar
- 1/3 cup raisins
- 1 1/4 teaspoons pumpkin-pie spice
- 1 teaspoon dry mustard
- 1/8 teaspoon crushed red pepper
- 1 cup peeled, coarsely chopped Golden Delicious apple
Rigatoni Caprese
By Lv2Cook
Combine first 4 ingredients in a large bowl
- 6 cups hot cooked rigatoni, penne, or ziti (about 3/4 pound uncooked pasta)
- 4 cups chopped plum tomato (about 2 1/2 pounds)
- 1 1/2 cups fresh basil leaves thinly sliced
- 1 cup (4 ounces) diced fresh Mozzarella cheese
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon capers
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 garlic clove crushed
- 1/3 cup (1 1/2 ounces) rated fresh Parmesan or Romano cheese
Caramelized-Onion Custards
By Lv2Cook
Preheat oven to 325º. Combine all ingredients except cooking spray in a large bowl
- 1 cup Caramelized Onions cooled (about 3 cups uncooked), chopped
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 2 large eggs
- 2 large egg whites
- 1 (12-ounce) can evaporated skim milk
- Cooking spray
Raspberry Lemonade
By Lv2Cook
Combine 3/4 cup water and raspberries in a blender; process until smooth
- 3 cups cold water divided
- 1 cup fresh raspberries
- 1 (6-ounce) can thawed lemonade concentrate undiluted
- Mint sprigs (optional)