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Recipes
Roasted-Garlic Mashed Potatoes
By Lv2Cook
Preheat oven to 375º. Remove white papery skin from garlic head (do not peel or separate cloves)
- 1 whole garlic head
- 1 tablespoon olive oil
- 1 pound peeled Yukon Gold or red potatoes quartered
- 3 cups water
- 1/2 cup 1% low-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Simple Roast Duckling
By Lv2Cook
Preheat oven to 500º. Remove giblets and neck from duckling; reserve for another use
- 4 pounds cleaned domestic duckling (fresh or frozen and thawed)
- 1 1/2 tablespoons five-spice powder
- 1 teaspoon salt
- 4 cups rock salt
- Fresh herbs such as thyme and parsley (optional)
Mediterranean Chicken-and-Rice Salad
By Lv2Cook
Combine vinegar, olive oil, pepper, and minced garlic in a small bowl
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon coarsely ground pepper
- 1 garlic clove minced
- 3 cups cooked long-grain rice
- 1 1/2 cups (about 6-ounces) diced cooked chicken breast
- 1/2 cup drained diced bottled roasted red bell
- peppers
- 1/4 cup medium pitted ripe olives drained and halved
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1 (14-ounce) can quartered artichoke hearts drained
Summer Fruit with Sparkling Custard Sauce
By Lv2Cook
Heat milk over medium-high heat in a heavy saucepan to 180º or until tiny bubbles form around edge (do not boil)
- 1 1/4 cups 1% low-fat milk
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup brut champagne
- 1 1/2 cups fresh raspberries
- 3 medium nectarines each cut into 8 wedges
Oven-Roasted Sweet Potatoes and Onions
By Lv2Cook
Preheat oven to 425º. Combine all ingredients in a 13 × 9-inch baking dish, tossing to coat
- 4 medium peeled sweet potatoes cut into 2-inch pieces (about 2 1/4 pounds)
- 2 medium Vidalia or other sweet onions cut into 1-inch pieces (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon garlic-pepper blend (such as Lawry's)
- 1/2 teaspoon salt
Curried Cucumber Dip
By Lv2Cook
Combine first 7 ingredients in a medium bowl; stir with a whisk
- 1/3 cup plain fat-free yogurt
- 1/3 cup fat-free sour cream
- 1/3 cup light mayonnaise
- 3/4 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- Dash ground red pepper
- 3/4 cup diced peeled cucumber
- 1/4 cup finely chopped radishes
- 2 tablespoons minced green onions
Provençale Pepper-Chicken Salad
By Lv2Cook
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap
- 4 (4-ounce) skinned, boned chicken breast halves
- 1 teaspoon dried herbes de Provence
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves minced
- Olive oil-flavored cooking spray
- 3/4 cup chopped green onions
- 1 (1 × 1/4-inch) julienne-cut green bell pepper
- 1 (1 × 1/4-inch) julienne-cut red bell pepper
- 1 (1 × 1/4-inch) julienne-cut yellow bell pepper
- 1/4 cup sun-dried tomato sprinkles
- 1/4 cup balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves minced
- 6 cups gourmet salad greens
- 1/4 cup niçoise olives
Caesar Chicken-Salad Sandwiches
By Lv2Cook
Preheat broiler. Combine chicken, 2 teaspoons lemon juice, and soy sauce in a large zip-top plastic bag; seal and ...
- 2 (4-ounce) skinned, boned chicken breast halves
- 1 tablespoon fresh lemon juice divided
- 2 teaspoons low-sodium soy sauce
- cooking spray
- 3 tablespoons light mayonnaise
- 2 tablespoons grated parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon bottled minced garlic
- 1/8 teaspoon pepper
- 4 (1.2-ounce) slices whole-grain bread
- 2 romaine lettuce leaves
- 4 slices tomato (1/4-inch-thick)
Pork Sauté with Spicy Corn
By Lv2Cook
Combine corn kernels and milk in a large saucepan
- 3 cups fresh corn kernels (about 6 ears)
- 3/4 cup 2% reduced-fat milk
- 8 (2-ounce) boned center-cut loin pork chops (1/4 inch thick)
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 teaspoons vegetable oil divided
- Cooking spray
- 1/3 cup chopped green onions
- 1 teaspoon unsalted dry-roasted peanuts finely chopped
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons brown sugar
- 1/2 teaspoon crushed red pepper
Roasted-Eggplant Dip with Focaccia
By Lv2Cook
Preheat oven to 425º. Place eggplant on a baking sheet; bake at 425º for 45 minutes or until tender
- 1 (1-pound) eggplant
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/8 teaspoon pepper
- 2 garlic cloves minced
- 1 cup finely chopped onion
- 1 cup finely chopped tomato
- 2 tablespoons chopped fresh parsley
- 1 (12.5-ounce) package focaccia (Italian flatbread) cut in 12 wedges