Lv2Cook's profile page
Recipes
Salmon Bisque
By Lv2Cook
Heat oil in a Dutch oven over medium heat
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 cup chopped celery
- 4 cups chopped peeled baking potato
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon white pepper
- 1/2 teaspoon salt
- 2 (14 1/2-ounce) cans no-salt-added chicken broth
- 1/4 cup dry white wine
- 2 (12-ounce) cans evaporated skim milk
- 1 teaspoon lemon juice
- 1 pound salmon fillet skinned and cut into 1/2-inch pieces
- 2 tablespoons chopped fresh parsley
Southwestern Bean Casserole
By Lv2Cook
Preheat oven to 375º. Heat 1 teaspoon vegetable oil in a large saucepan coated with cooking spray over medium-hig...
- 1 teaspoon vegetable oil
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves minced
- 1 cup canned no-salt-added cream-style corn divided
- 1/2 cup drained canned chopped green chiles divided
- 1/2 cup bottled salsa
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 (16-ounce) cans pinto beans drained
- 1 (14.5-ounce) can no-salt-added stewed tomatoes undrained
- 1 cup (4 ounces) shredded reduced-fat Cheddar cheese divided
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup low-fat buttermilk
- 1/4 cup vegetable oil
- 2 egg whites lightly beaten
Moroccan Chicken Tagine
By Lv2Cook
Place first 3 ingredients in a spice or coffee grinder; process until finely ground
- 5 teaspoons cumin seeds
- 5 teaspoons coriander seeds
- 2 1/2 teaspoons whole allspice
- 5 teaspoons ground nutmeg
- 2 1/2 teaspoons ground ginger
- 1 1/4 teaspoons ground red pepper
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon olive oil
- 8 cups vertically sliced onion (about 2 pounds)
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/2 teaspoon black pepper
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1/4 cup raisins
- 4 chicken thighs (about 2 pounds) skinned
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans) drained
- 4 cups hot cooked couscous
Cottage Cheese-and-Noodle Pudding
By Lv2Cook
Preheat oven to 375º. Combine first 11 ingredients in a large bowl
- 5 cups cooked egg noodles
- 2 cups 1% low-fat cottage cheese
- 1/2 cup packed brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pepper
- 1 (8-ounce) carton vanilla low-fat yogurt
- 4 ounces Neufchâtel cheese cut into small pieces
- 2 large egg whites lightly beaten
- 2 large eggs lightly beaten
- Cooking spray
Parsnip Purée
By Lv2Cook
Cook parsnip in boiling water in a large saucepan 20 minutes or until tender; drain
- 8 cups (1-inch-thick) sliced parsnip (about 4 pounds)
- 1/2 cup evaporated skim milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (10 1/2-ounce) can low-salt chicken broth
Almond-Apricot Kuchen
By Lv2Cook
Combine apricots and boiling water in a bowl; cover and let stand 30 minutes
- 2/3 cup coarsely chopped dried apricots
- 1/2 cup boiling water
- 1 cup low-fat buttermilk
- 3/4 cup packed brown sugar
- 1/3 cup egg substitute
- 3 tablespoons vegetable oil
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1/3 cup sliced almonds ground
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- Cooking spray
- 2 tablespoons sliced almonds
- 1 tablespoon granulated sugar
Orecchiette with Potatoes and Radishes
By Lv2Cook
Wash radishes and green tops thoroughly
- 1 (8-ounce) bunch radishes with tops
- 8 ounces uncooked orecchiette ("little ears" pasta)
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 pound red potatoes cut into 1-inch cubes (about 3 cups)
- 3/4 cup vegetable broth
- 2 cups (1-inch) diagonally sliced asparagus
- 1/2 teaspoon salt
- 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
Zesty Dijon Marinade
By Lv2Cook
Combine all ingredients, and stir marinade well
- 1 cup balsamic vinegar
- 1/2 cup Dijon mustard
- 1/4 cup olive oil
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 garlic cloves crushed
Quick Nachos
By Lv2Cook
Place chips on a large serving platter
- 4 ounces baked tortilla chips (about 5 cups)
- 1 (16-ounce) can fat-free refried beans
- 1 cup warm Chile Con Queso Dip
- 2 cups thinly sliced iceberg lettuce
- 1/4 cup sliced green onions
- 1/4 cup fat-free sour cream
Quick-and-Easy Pizza Crust
By Lv2Cook
Combine first four ingredients in a large bowl; make a well in center of mixture
- 2 cups bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 package quick-rise yeast
- 3/4 cup warm water (120º to 130º )
- 1 tablespoon olive oil
- Cooking spray
- 2 tablespoons cornmeal