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Potato-Pesto Bake

Potato-Pesto Bake

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Preheat oven to 425º. Drop the almonds and garlic through food chute with food processor on, and process until mi...

  • 1 tablespoon slivered almonds toasted
  • 2 garlic cloves
  • 1 cup basil leaves
  • 1 cup parsley sprigs
  • 2 tablespoons fat-free, less-sodium chicken broth
  • 2 tablespoons (1/2 ounce) finely grated fresh Romano cheese
  • 2 tablespoons lemon juice
  • 4 teaspoons olive oil divided
  • 1/2 teaspoon salt
  • Cooking spray
  • 6 cups (1/8-inch-thick) sliced red potatoes (about 2 pounds) divided
  • 2 tablespoons (1/2 ounce) finely grated fresh Romano cheese divided
  • 1/2 cup fat-free, less-sodium chicken broth
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Roasted Mushroom, Lentil, and Walnut Pâté

Roasted Mushroom, Lentil, and Walnut Pâté

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Filled with the vibrant flavors of cremini mushrooms, balsamic vinegar, shallots, and rich walnuts, Roasted Mushroo...

  • 2 cups water
  • 1 cup dried lentils
  • 1/4 cup balsamic vinegar, divided
  • 1 (8-ounce) package cremini mushrooms
  • 1 tablespoon shallots, diced
  • 2 garlic cloves, minced
  • 3/4 cup walnuts, toasted, coarsely chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • baked tortilla chips or pita bread to serve
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Skillet Corn Bread

Skillet Corn Bread

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Preheat oven to 425º. Melt margarine in a 9-inch cast-iron skillet over medium heat

  • 3 tablespoons margarine
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 1 cup skim milk
  • 1 large egg lightly beaten
  • 1 (11-ounce) can no-salt-added whole-kernel corn drained
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Mediterranean Rub

Mediterranean Rub

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Combine all ingredients. Serving Size: 1 tablespoon

  • 2 tablespoons fennel seeds crushed
  • 1 tablespoon freeze-dried chives
  • 1 tablespoon mustard seeds crushed
  • 1 teaspoon lemon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
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Summer Pasta Salad with Chicken, Mint, and Dill

Summer Pasta Salad with Chicken, Mint, and Dill

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Combine first 7 ingredients in a large bowl; stir well

  • 1 (8-ounce) carton plain fat-free yogurt
  • 1 tablespoon minced fresh dill
  • OR
  • 1 teaspoon dried dill
  • 1 tablespoon minced fresh mint
  • OR
  • 1 teaspoon dried mint flakes
  • 1 tablespoon coarse-grained mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 3 cups cooked fusilli (about 6 ounces uncooked twisted spaghetti)
  • 2 cups skinned, cubed roasted chicken breast (about 8 ounces)
  • 1 cup diced green bell pepper
  • 1 cup diced tomato
  • 1/2 cup thinly sliced green onions
  • 1 (14-ounce) can quartered artichoke hearts drained
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Oyster Bisque

Oyster Bisque

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Heat oil in a medium saucepan over medium-high heat

  • 1 teaspoon olive oil
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 1 tablespoon all-purpose flour
  • 3/4 cup evaporated skim milk
  • 1 (12-ounce) container select oysters drained
  • 2 teaspoons chili sauce
  • 1 teaspoon Worcestershire sauce
  • Dash ground red pepper
  • 1/4 teaspoon paprika
0/5 (0 Votes)

Curried Lamb-and-Lentil Stew

Curried Lamb-and-Lentil Stew

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Trim fat from lamb, and cut into 1-inch cubes

  • 1 1/2 pounds lean boned leg of lamb
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 garlic cloves minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 2 cups low-salt chicken broth
  • 3/4 cup lentils
  • 1 (28-ounce) can crushed tomatoes undrained
  • 3 1/2 cups chopped collards (about 1/4 pound)
  • OR
  • 3 1/2 cups chopped spinach (about 1/4 pound)
  • 1/2 cup diced carrot
  • 2 tablespoons chopped fresh cilantro
  • Cilantro sprigs (optional)
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Pumpkin-Cranberry Cake

Pumpkin-Cranberry Cake

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Preheat oven to 350º. If you're using a glass baking dish, lower the oven temperature to 325º

  • 1/2 cup chopped walnuts
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons toasted wheat germ
  • 1/4 teaspoon pumpkin-pie spice
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin-pie spice
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup plain fat-free yogurt
  • 3/4 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1/2 cup sweetened dried cranberries (such as Craisins)
  • 1 teaspoon grated orange rind
  • Cooking spray
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Caesar Salad

Caesar Salad

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Cut egg in half lengthwise, and remove and reserve yolk for another use

  • 1 hard-cooked large egg
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 2 teaspoons red wine vinegar
  • 1 1/2 teaspoons anchovy paste
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon pepper
  • 1 garlic clove crushed
  • 8 cups torn romaine lettuce
  • 1 cup fat-free Caesar croutons
  • 8 teaspoons grated fresh Parmesan cheese
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Portuguese Kale-and-Potato Chowder

Portuguese Kale-and-Potato Chowder

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Heat a large Dutch oven over medium-high heat until hot

  • 1 cup (about 6-ounces) sliced turkey kielbasa
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 2 garlic cloves crushed
  • 8 cups 1% low-fat milk
  • 2 pounds cubed peeled baking potato
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 5 cups (about 3/4 pound) thinly sliced kale or turnip greens
0/5 (0 Votes)