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Prune Breakfast Butter

Prune Breakfast Butter

By

Combine boiling water and tea bags in a medium bowl; cover and steep 5 minutes

  • 1 3/4 cups boiling water
  • 2 regular-size Earl Grey tea bags
  • 1/2 pound pitted prunes
  • 1/3 cup sugar
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon vanilla extract
5/5 (1 Votes)

Grilled Chicken Breasts on Mesclun

Grilled Chicken Breasts on Mesclun

By

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using...

  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 2 teaspoons vegetable oil
  • Cooking spray
  • 6 cups mesclun (gourmet salad greens)
  • 3 tablespoons white wine vinegar
  • 2 tablespoons orange marmalade
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 4 lemon wedges
0/5 (0 Votes)

Rotini-Vegetable Salad with Pesto Dressing

Rotini-Vegetable Salad with Pesto Dressing

By

Drop garlic through food chute with food processor on; process until minced

  • 1 large garlic clove peeled
  • 1 cup packed basil leaves
  • 2 tablespoons grated fresh Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons water
  • 2 tablespoons olive oil
  • 3 cups cooked rotini (about 2 cups uncooked corkscrew pasta)
  • 1 1/2 cups diced zucchini
  • 1 1/2 cups halved cherry tomatoes
  • 1 (15-ounce) can cannellini beans or other white beans rinsed and drained
0/5 (0 Votes)

Smashed Potatoes and Pumpkin

Smashed Potatoes and Pumpkin

By

Combine the first 6 ingredients in a Dutch oven, and bring to a boil

  • 3 cups cubed peeled fresh pumpkin (about 1 pound)
  • 3 cups diced peeled yellow Finnish or baking potatoes (about 1 pound)
  • 1 cup 1% low-fat milk
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 2 garlic cloves sliced
  • 1 bay leaf
  • 1/2 cup low-fat sour cream
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1/8 teaspoon ground nutmeg
0/5 (0 Votes)

Mexican Meatball and Salsa Soup

Mexican Meatball and Salsa Soup

By

Preheat oven to 400º . Combine tortilla strips and oil; toss well to coat

  • 2 (6-inch) corn tortillas cut into 20 1/4-inch strips
  • 1/2 teaspoon vegetable oil
  • 1/2 cup uncooked long-grain rice divided
  • 1 pound ultra-lean ground beef
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooking spray
  • 1/2 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 1/4 cup thinly sliced carrot
  • 1 garlic clove minced
  • 2/3 cup salsa
  • 1/2 cup water
  • 2 (10 1/2-ounce) cans low-salt chicken broth
  • 1/2 cup frozen whole-kernel corn
  • 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
5/5 (1 Votes)

Cocoa Meringue Shells with Glazed Fresh Fruits

Cocoa Meringue Shells with Glazed Fresh Fruits

By

Preheat oven to 225º. Place parchment paper over a large baking sheet

  • 3 large egg whites (at room temperature)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • 2 tablespoons sifted unsweetened cocoa
  • Pastry Cream (recipe follows)
  • 8 orange sections
  • 1/2 cup thinly sliced peeled kiwifruit
  • 1/4 cup blueberries
  • 1 tablespoon currant jelly melted
  • 2 teaspoons unsweetened cocoa (optional)
  • PASTRY CREAM
  • 1 cup 1% low-fat milk
  • 3 tablespoons sugar
  • 4 teaspoons cornstarch
  • 1 large egg
  • 1/2 teaspoon vanilla extract
0/5 (0 Votes)

Orange-Soy Vinaigrette

Orange-Soy Vinaigrette

By

Combine all ingredients in a jar; cover tightly, and shake vigorously

  • 1/2 cup orange juice
  • 1/2 cup pineapple juice
  • 1 tablespoon minced fresh parsley
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon dark sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon lemon pepper
0/5 (0 Votes)

Mystic Pizza

Mystic Pizza

By

Lightly spoon flour into dry measuring cups; level with a knife

  • 1 1/2 cups all-purpose flour divided
  • 1 teaspoon sugar
  • 2 1/2 teaspoons quick-rise yeast (1 package)
  • 1/2 cup warm water (105º to 115º)
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt divided
  • Cooking spray
  • 2 teaspoons cornmeal
  • 3 garlic cloves minced
  • 1 tablespoon chopped fresh oregano
  • OR
  • 1 teaspoon dried oregano
  • 1 tablespoon minced fresh cilantro
  • 3/4 teaspoon fennel seeds
  • 1/4 teaspoon crushed red pepper
  • 1 (8-ounce) can no-salt-added tomato sauce
  • 1 1/2 cups (6 ounces) shredded part-skim Mozzarella cheese
0/5 (0 Votes)

White Bean-and-Sage Cassoulet

White Bean-and-Sage Cassoulet

By

Preheat oven to 425º. Heat oil in a large nonstick skillet over medium-high heat

  • 2 teaspoons olive oil
  • 1 cup diced carrot
  • 1 cup chopped fennel bulb
  • 1 cup diced onion
  • 6 garlic cloves minced
  • 2 (16-ounce) cans cannellini beans drained
  • 4 ounces thinly sliced prosciutto or ham
  • 1/4 cup low-salt chicken broth
  • OR
  • 1/4 cup water
  • 1 (14.5-ounce) can peeled tomato wedges (such as Del Monte Fresh Cut)
  • 2 tablespoons thinly sliced fresh sage
  • OR
  • 2 teaspoons dried sage
  • 1/2 teaspoon freshly ground pepper (1/2 to 1 teaspoon)
  • 2 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
  • Cooking spray
  • Fresh sage leaves (optional)
0/5 (0 Votes)

Provençale Potato Ragout with Green Olives

Provençale Potato Ragout with Green Olives

By

Heat olive oil in a large nonstick skillet over medium-high heat

  • 1 1/2 tablespoons olive oil
  • 1 1/2 cups thinly sliced onion
  • 3 1/2 cups coarsely chopped seeded tomato
  • 4 cups cubed peeled baking potato (about 2 pounds)
  • 1 1/2 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 thyme sprigs
  • 3 garlic cloves crushed
  • 3 bay leaves
  • 1/2 cup sliced green olives
0/5 (0 Votes)