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Recipes
Raspberry-Balsamic Glazed Chicken
By Lv2Cook
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot
- 1 teaspoon vegetable oil
- Cooking spray
- 1/2 cup chopped red onion
- 1 1/2 teaspoons minced fresh thyme
- OR
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt divided
- 4 (4-ounce) skinned boned chicken breast halves
- 1/3 cup seedless raspberry preserves
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon pepper
California Tabbouleh in an Artichoke Bowl
By Lv2Cook
Cut off stem from each artichoke; remove bottom leaves, and discard
- 4 large artichokes (about 1 pound each)
- 2 garlic cloves halved
- 3 lemon slices
- 1/2 cup uncooked bulgur or cracked wheat
- 1 cup boiling water
- 2 cups diced tomato
- 1/2 cup frozen baby lima beans
- 1/2 cup chopped green onions
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh mint
- 1/4 cup fresh lemon juice
- 2 tablespoons sliced ripe olives
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 garlic cloves minced
Potato-Vegetable Au Gratin
By Lv2Cook
Steam potato, covered, for 20 minutes or until tender
- 5 cups cubed red potato (about 1 1/2 pounds)
- 2 cups broccoli florets
- 2 cups sliced carrot
- 1 cup chopped onion
- 1 cup 2% reduced-fat milk
- 3/4 cup (3 ounces) shredded sharp Cheddar cheese divided
- 1/2 cup thinly sliced fresh basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Cooking spray
Roman Candle Breadsticks
By Lv2Cook
Preheat oven to 350º. Unroll dough (do not separate into strips)
- 1 (11-ounce) can refrigerated soft breadstick dough
- Olive oil-flavored cooking spray
- 3/4 teaspoon paprika
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped chives
Skillet Tortilla Casserole
By Lv2Cook
Preheat oven to 375º. Heat oil in a 10-inch cast-iron skillet over medium heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup frozen whole-kernel corn thawed and divided
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1 garlic clove crushed
- 2 tablespoons all-purpose flour
- 1 (14 1/2-ounce) can no-salt-added whole tomatoes undrained and chopped
- 1 (15-ounce) can black beans drained
- 1 (4 1/2-ounce) can chopped green chiles
- 6 corn tortillas quartered (6-inch)
- 1/2 cup sliced green onions
- 1/2 cup chopped fresh cilantro divided
- 1/2 cup (2 ounces) shredded sharp Cheddar cheese
- 1/2 teaspoon paprika
- 1/4 cup sliced radishes
- 1/4 cup low-fat sour cream
Mediterranean Wrap
By Lv2Cook
Preheat broiler. Combine first 6 ingredients in a bowl, and set aside
- 3/4 cup chopped tomato
- 1 tablespoon diced red onion
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon lime juice
- 1/8 teaspoon salt
- 1 garlic clove minced
- 1 cup hot cooked jasmine or long-grain rice
- 2 tablespoons chopped fresh basil
- OR
- 2 teaspoons dried basil
- 1 cup chopped red bell pepper
- 3/4 cup diced zucchini
- 3/4 cup diced yellow squash
- 1/4 cup diced red onion
- 2 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- 4 (8-inch) fat-free flour tortillas
- 1/4 cup (1 ounce) crumbled Feta cheese
Sun-Dried Tomato Dip
By Lv2Cook
Combine tomatoes and 1 cup boiling water in a bowl; let stand 15 minutes or until soft
- 1 (3-ounce) package sun-dried tomatoes packed without oil (about 2 cups)
- 1/3 cup fresh basil leaves (do not substitute dried basil)
- 2 tablespoons balsamic vinegar
- 2 tablespoons Italian-style tomato paste
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 (15-ounce) can white beans drained
- 1 garlic clove minced
- Pita chips or baked tortilla chips (optional)
Pan-Fried Brook Trout with Greens
By Lv2Cook
Combine first 3 ingredients in a shallow dish; stir well
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 8 (4-ounce) brook trout fillets
- Cooking spray
- 8 cups coarsely chopped spinach
- 1 cup thinly sliced iceberg lettuce
- 1/2 cup sliced green onions
- 2 tablespoons chopped fresh thyme
- OR
- 2 teaspoons dried thyme
- 2 tablespoons chopped fresh oregano
- OR
- 2 teaspoons dried oregano
- 2 tablespoons white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 lemon wedges
Curried Sweet Potato-Apple Pilaf
By Lv2Cook
Heat oil in a medium saucepan over medium-high heat
- 1 1/2 teaspoons olive oil
- 1/4 cup chopped green onions
- 1 garlic clove minced
- 1/2 cup uncooked long-grain rice
- 1 cup water
- 2/3 cup diced peeled sweet potato
- 1 cup cubed peeled Granny Smith apple
- 1/4 cup frozen green peas
- 2 tablespoons currants
- 3/4 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
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