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Recipes
Pineapple-and-Scallop Fried Rice
By Lv2Cook
Heat the oil in a large nonstick skillet over medium-high heat
- 1 tablespoon vegetable oil
- 1 tablespoon minced peeled fresh ginger
- 2 garlic cloves minced
- 4 ounces bay scallops
- 3 cups cooked short-grain rice
- 1 cup coarsely chopped pineapple
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper (1/4 to 1/2 teaspoon)
- 1/2 tablespoon minced fresh cilantro
Barbecued-Chicken Potpie
By Lv2Cook
Preheat oven to 375º. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat
- 1 teaspoon margarine or butter
- Cooking spray
- 2 cups chopped onion
- 1/2 cup chopped green bell pepper
- 1/3 cup diced, seeded poblano chile
- OR
- 1 (4.5-ounce) can chopped green chiles drained
- 1 small garlic clove minced
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon ground coriander
- 1/4 cup cider vinegar
- 4 cups shredded cooked chicken breast (about 1 1/2 pounds)
- 2 tablespoons brown sugar
- 1 ounce unsweetened chocolate grated
- 1 (12-ounce) bottle chili sauce
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1 (11.5-ounce) can refrigerated corn bread twists
Peach-Streusel Kuchen
By Lv2Cook
Preheat oven to 375º. Lightly spoon 1 1/3 cups flour into dry measuring cups; level with a knife
- 1 1/3 cups all-purpose flour
- 1/2 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup plain fat-free yogurt
- 1/4 cup water
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg lightly beaten
- Cooking spray
- 3/4 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup chilled stick margarine or butter cut into small pieces
- 1 tablespoon light-colored corn syrup
- 3 cups sliced peeled ripe peaches (about 2 pounds)
Roasted Corn-Chicken Soup
By Lv2Cook
Combine first 12 ingredients in a stockpot; bring to a boil
- 6 cups water
- 1/4 cup chopped fresh parsley
- OR
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon black peppercorns
- 3 pounds chicken pieces
- 5 (10 1/2-ounce) cans low-salt chicken broth
- 3 medium carrots quartered
- 3 medium parsnips quartered
- 2 celery stalks quartered
- 1 medium onion quartered
- 4 whole cloves
- 3 garlic cloves
- 2 bay leaves
- 2 cups frozen whole-kernel corn thawed
- Cooking spray
- 1/2 cup finely chopped celery
- 1/3 cup minced fresh parsley
- OR
- 1 tablespoon dried parsley flakes
- 3/4 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1 (9-ounce) package fresh cheese tortellini uncooked
Sesame Beef Stir-Fry
By Lv2Cook
Trim fat from steak; rub surface of steak with five-spice powder
- 1 pound lean flank steak
- 1 teaspoon five-spice powder
- 1 tablespoon dark sesame oil
- 1 1/2 tablespoons minced peeled fresh ginger
- 3 garlic cloves minced
- 2 cups red bell pepper strips
- 2 cups yellow bell pepper strips
- 1/2 cup no-salt-added beef broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 4 cups thinly sliced bok choy
- 1 tablespoon sesame seeds toasted
- 1/4 teaspoon salt
- 4 cups hot cooked rice
Longhorn Caviar
By Lv2Cook
Combine all ingredients in a bowl
- 1 1/2 cups chopped seeded tomato
- 1/3 cup thinly sliced green onions
- 2 tablespoons canned chopped green chiles
- 2 tablespoons white wine vinegar
- 1 tablespoon minced seeded jalapeño pepper
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon pepper
- 1 garlic clove minced
- 1 (15 .8-ounce) can canned black-eyed peas drained
- Jalapeño slices (optional)
- Cilantro sprigs (optional)
Spinach Lasagna
By Lv2Cook
Preheat oven to 350º. Heat a medium nonstick skillet coated with cooking spray over medium- high heat
- Cooking spray
- 1 cup chopped onion
- 1 cup sliced mushrooms
- 3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
- 1 (12-ounce) container 1% low-fat cottage cheese
- 1/3 cup low-fat sour cream
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 (10-ounce) packages frozen chopped spinach thawed, drained, and squeezed dry
- 1/2 cup 1% low-fat milk
- 12 cooked lasagna noodles
- 1 (27 1/2-ounce) jar low-fat chunky mushroom pasta sauce
- 1 cup (4 ounces) shredded part-skim Mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup (2 ounces) shredded sharp Cheddar cheese
Noodle-and-Cheese Pudding
By Lv2Cook
Preheat oven to 375º. Combine the first 10 ingredients in a large bowl
- 1 cup 1% low-fat cottage cheese
- 1 cup vanilla low-fat yogurt
- 1/2 cup packed brown sugar
- 1/2 cup tub-style light cream cheese
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pepper
- 1/2 teaspoon vanilla extract
- 2 large eggs lightly beaten
- 2 large egg whites lightly beaten
- 4 cups cooked medium egg noodles (about 8 ounces uncooked)
- Cooking spray
Pierogi
By Lv2Cook
Cook potato in boiling water in a medium saucepan 10 minutes or until tender
- 1 cup diced peeled Yukon gold or baking potato (about 6 ounces)
- 1 teaspoon butter
- 1/2 cup chopped onion
- 2 ounces light processed cheese (such as Velveeta Light)
- 2 tablespoons low-fat sour cream
- 1/2 teaspoon caraway seeds crushed
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup water
- 2 large eggs lightly beaten
- 1/3 cup all-purpose flour
- 2 quarts water
- Cooking spray
- 3 tablespoons butter
- 1 cup vertically sliced onion
- 1/2 cup vertically sliced fennel bulb
Barbecued Flank Steak with Chutney-Bourbon Glaze
By Lv2Cook
Prepare grill or broiler. Trim fat from steak
- 1 (1-pound) flank steak
- 1/3 cup peach chutney
- 1/3 cup pineapple juice
- 3 tablespoons bourbon or apple juice
- 1 1/2 tablespoons rice wine vinegar
- 1 1/2 tablespoons hot pepper sauce
- 1/4 teaspoon salt
- 2 garlic cloves minced