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Recipes
Mixed Fruit on Toasted Angel Food Cake
By Lv2Cook
Combine the first 6 ingredients in a large bowl; cover and marinate the fruit mixture 30 minutes in refrigerator, s...
- 2 1/2 cups sliced nectarines (about 1 pound)
- 2 1/2 cups sliced plums (about 1 pound)
- 1 cup raspberries
- 1/4 cup sugar
- 1/4 cup cranberry-raspberry drink
- 1 teaspoon lemon juice
- Cooking spray
- 8 slices angel food cake (1/2-inch-thick slices)
- Orange Custard Sauce (recipe follows)
- ORANGE CUSTARD SAUCE
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 3/4 cups 1% low-fat milk
- 1 large egg
- 2 teaspoons stick margarine or butter softened
- 1 teaspoon grated orange rind
Mediterranean Chickpeas with Vegetables
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat until hot
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 clove garlic minced
- 2 teaspoons dried basil
- 1/2 teaspoon sugar
- 1/2 teaspoon black pepper
- 1/8 teaspoon salt
- 2 bay leaves
- 1 (28-ounce) can diced tomatoes undrained
- 1 (19-ounce) can chickpeas (garbanzo beans) rinsed and drained
- 2 cups diced zucchini 1/2 inch thick
- 2 cups hot cooked long-grain rice
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Veal Paprikash 2
By Lv2Cook
Melt 1 teaspoon margarine in a Dutch oven coated with cooking spray over medium-high heat
- 1 tablespoon stick margarine divided
- Cooking spray
- 1 (2 1/4 pound) lean veal tip round roast cut into 1-inch pieces
- 1 1/2 cups sliced carrot
- 1 cup sliced onion
- 1 garlic clove minced
- 1/4 cup all-purpose flour
- 1 tablespoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup low-salt chicken broth
- 1 cup fat-free beef broth
- 1/2 cup dry white wine
- 2 bay leaves
- 1/2 cup low-fat sour cream
- 5 1/4 cups hot cooked medium egg noodles (about 3 1/2 cups uncooked pasta)
- Chopped parsley (optional)
Pork Loin with Roasted Onion-Apricot Rice
By Lv2Cook
Preheat oven to 450º. Combine first 3 ingredients in a bowl; cover with plastic wrap and vent
- 1/2 cup coarsely chopped dried apricots
- 1/2 cup dark rum
- 1/3 cup golden raisins
- 2 cups pieces (1/2-inch) Vidalia or other sweet onion
- 2 cups pieces (1/2-inch) red onion
- 1 1/2 cups coarsely chopped boiling onion (about 1/2 pound)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (2-pound) lean boned center-cut pork loin roast
- 1 teaspoon cracked black pepper
- 1/4 teaspoon salt
- 1 garlic clove crushed
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1 garlic clove crushed
- 3 cups hot cooked rice
- 2 tablespoons slivered almonds toasted
Roasted Red Bell Pepper Sauce
By Lv2Cook
Combine all ingredients in a blender or food processor; process until smooth
- 1 cup bottled roasted red bell peppers
- 1/2 cup tomato juice
- 2 tablespoons chopped sun-dried tomatoes packed without oil (about 1 ounce)
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1/2 teaspoon pepper
- 2 garlic cloves
Shrimp Caesar Salad with Basil Pesto Crostini
By Lv2Cook
Preheat oven to 350º. Combine first 5 ingredients in a bowl; cover buttermilk mixture, and chill
- 1/2 cup low-fat buttermilk
- 3 tablespoons fat-free mayonnaise
- 2 teaspoons olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 8 slices (1/2-inch-thick) diagonally cut French bread baguette
- Olive oil-flavored cooking spray
- 4 teaspoons basil pesto (such as Pesto Sanremo)
- 8 cups Italian-blend salad greens (about 1 1/2 [10-ounce] bags)
- 1/4 cup grated Parmesan cheese
- 1 pound medium shrimp cooked and peeled
- 1/2 cup sliced red onion
- 1/2 teaspoon cracked pepper
Marinated Artichokes and Mirlitons
By Lv2Cook
Peel mirlitons; cut in half lengthwise, and discard pits
- 3 (8-ounce) cans mirlitons (chayotes)
- 1 (14-ounce) can artichoke bottoms drained and sliced crosswise
- 1/2 cup white wine vinegar
- 1/4 cup low-salt chicken broth
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
- 1 tablespoon olive oil
- 1/2 teaspoon Cajun-Creole Seasoning (see recipe)
- 2 garlic cloves minced
- 1 (2-ounce) jar diced pimento drained
- Boston lettuce leaves (optional)
Chocolate Chip-Cherry Pie
By Lv2Cook
Preheat oven to 350º. Place cookies in a food processor; process until crumbly
- 40 reduced-calorie chocolate wafers
- 2 tablespoons sugar
- 2 tablespoons stick margarine melted
- 1 large egg white
- Cooking spray
- 4 cups vanilla low-fat frozen yogurt
- 1 cup chopped pitted sweet cherries
- 1/2 cup semisweet chocolate minichips
- 1/2 cup black cherry preserves melted
Minted Carrot Salad
By Lv2Cook
Drop carrot into a large saucepan of boiling water; return to a boil
- 3 cups (1/4-inch) diagonally sliced carrot
- 1/4 cup sherry vinegar
- 3 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove minced
- 2 tablespoons raisins
- 2 tablespoons chopped onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon pine nuts toasted
- 1 tablespoon chopped fresh mint
Mediterranean Chicken-and-Brown Rice Salad
By Lv2Cook
Heat the olive oil in a large saucepan over medium-high heat
- 2 teaspoons olive oil
- 1 cup coarsely chopped onion
- 1 cup uncooked long-grain brown rice
- 1 cup water
- 1 (10 1/2-ounce) can low-salt chicken broth
- 2 cups coarsely chopped plum tomato
- 1 3/4 cups cubed, ready-to-eat, roasted, skinned, boned chicken breasts (about 2 breasts)
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup coarsely chopped ripe olives
- 2 tablespoons white balsamic vinegar
- 1/4 teaspoon salt
- 1 (19-ounce) can chickpeas (garbanzo beans) drained
- 2 garlic cloves minced