Lv2Cook's profile page
Recipes
Low-Fat Chicken Stock
By Lv2Cook
Remove and discard giblets and neck from chicken
- 1 (3-pound) chicken
- 16 cups water
- 1 large onion cut into 1-inch pieces
- 3 medium carrots cut into 3-inch pieces (about 1/2 pound)
- 3 celery stalks cut into 1-inch pieces
- 1 tablespoon black peppercorns
- 1 tablespoon dried thyme
- 2 bay leaves
- 1 large garlic clove
Spinach, Ham, and Grits Soufflé
By Lv2Cook
Preheat oven to 375º. Place a large saucepan coated with cooking spray over medium-high heat until hot
- Cooking spray
- 1/4 pound lean country ham finely chopped
- 1 1/2 cups skim milk
- 1 (10 1/2-ounce) can low-salt chicken broth
- 3/4 cup uncooked quick-cooking grits
- 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 (13 1/2-ounce) can chopped spinach drained and squeezed dry
- 4 large egg whites (at room temperature)
Nyom (Warm Chicken Salad)
By Lv2Cook
Combine fungus and 1 cup boiling water in a bowl; let stand 30 minutes
- 1/2 cup dried jellied fungus (about 1/2 ounce) cut into strips
- 2 (10 1/2-ounce) cans low-salt chicken broth
- 4 ounces uncooked bean threads (cellophane noodles)
- 4 (4-ounce) skinned, boned chicken breast halves
- 3 cups thinly sliced green cabbage
- 2 cups fresh bean sprouts
- 1 cup (1 1/2-inch) julienne-cut green onions
- 1/3 cup finely chopped unsalted dry-roasted peanuts
- 3 tablespoons thinly sliced fresh basil
- 2/3 cup Lime-Vinegar Sauce (see recipe)
- 1/4 teaspoon ground red pepper
Creamy Lima Bean Soup with Pasta
By Lv2Cook
Heat olive oil in a Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 3 garlic cloves minced
- 2 cups water
- 3 thyme sprigs
- 4 cups Fresh Vegetable Broth (see recipe)
- OR
- 2 (14 1/2-ounce) cans vegetable broth
- 1 (16-ounce) package frozen baby lima beans
- 1/4 cup chopped fresh basil
- 1 tablespoon lemon juice
- 3/4 teaspoon lemon pepper
- 1 cup uncooked orecchiette pasta ("little ears" pasta)
- 1/2 cup chopped bottled roasted red bell peppers
Pineapple-Coconut Rice
By Lv2Cook
Heat olive oil in a large saucepan over medium heat
- 2 teaspoons olive oil
- 1 cup diced onion
- 2 teaspoons minced fresh thyme
- OR
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 3/4 cup uncooked basmati or long-grain rice
- 1 1/2 cups diced fresh pineapple
- 1 cup water
- 1/2 cup chopped green onions
- 1/2 cup pineapple juice
- 2 tablespoons flaked sweetened coconut
- 1/2 teaspoon salt
Peanut Butter-Granola Gorp
By Lv2Cook
Preheat oven to 300º. Combine peanut butter and syrup in a small microwave-safe bowl
- 1/4 cup creamy peanut butter
- 1/4 cup maple-flavored syrup
- 1 cup low-fat granola with raisins (such as Kellogg's Low-fat Granola with Raisins)
- 32 tiny fat-free pretzels broken into small pieces
- Cooking spray
- 1/2 cup golden raisins
- 1/2 cup sweetened dried cranberries (such as Craisins)
Roasted Eggplant "Salad"
By Lv2Cook
Preheat oven to 400º. Combine first 5 ingredients in a shallow roasting pan
- 1 medium eggplant (about 3/4 pound) cut into 1-inch cubes
- 1 cup (1-inch) pieces green bell pepper
- 1 cup (1-inch) pieces red bell pepper
- 1 large Vidalia or other sweet onion cut into 8 wedges
- 1 garlic clove chopped
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 tablespoons red wine vinegar
- 1/4 teaspoon ground red pepper
- 1 tablespoon finely chopped fresh parsley
Sesame Spinach Salad
By Lv2Cook
Combine first 3 ingredients in a small bowl, and stir mixture until well-blended
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame seeds toasted and crushed
- 1 tablespoon honey
- 1/2 pound fresh turnip greens
- 1 (10-ounce) bag fresh spinach
- 2 quarts water
Lort Cha (Short Rice Noodles)
By Lv2Cook
Combine first 3 ingredients in a bowl
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1 pound uncooked udon noodles (thick, round, fresh Japanese wheat noodles) or spaghetti
- 1 1/2 teaspoons vegetable oil
- Cooking spray
- 2 (4-ounce) (about 3/4 inch thick) lean, boned center-cut loin pork chops cut into 1/4-inch wide strips
- 2 garlic cloves minced
- 1 large egg lightly beaten
- 1 1/2 cups fresh bean sprouts
- 1 1/2 cups thinly sliced green cabbage
- 1 1/2 cups (1 1/2-inch) julienne-cut green onions
Spinach Salad with Sesame Pork
By Lv2Cook
Trim fat from pork; slice into thin strips
- 1 pound pork tenderloin
- 3 teaspoons dark sesame oil divided
- 1/4 cup chopped green onions
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon ground ginger
- 1/2 teaspoon freshly ground pepper
- 2 garlic cloves minced
- Cooking spray
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon water
- 8 cups torn spinach
- 1 (2-ounce) jar diced pimento
- drained
- 2 tablespoons coarsely grated Gruyère cheese
- OR
- 2 tablespoons coarsely grated aged Swiss cheese
- 2 tablespoons sesame seeds toasted