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Two-Grain Pilaf with Veal

Two-Grain Pilaf with Veal

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Preheat oven to 350º. Trim fat from veal

  • 1 pound veal or beef shank
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 2 teaspoons vegetable oil divided
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced yellow onion
  • 2 garlic cloves minced
  • 1/2 cup dry white wine
  • 1 (14 1/2-ounce) can fat-free beef broth divided
  • 1 (14 1/2-ounce) can no-salt-added whole tomatoes undrained and chopped
  • 1 cup water
  • 1 teaspoon dried basil
  • 2/3 cup wild rice
  • 1/3 cup uncooked pearl barley
  • Carrot curls (optional)
  • Basil sprigs (optional)
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Polenta Cake with Roasted Nectarines

Polenta Cake with Roasted Nectarines

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Preheat oven to 350º. Beat margarine and 1/3 cup brown sugar at medium speed of a mixer until well-blended

  • 1/3 cup stick margarine softened
  • 2/3 cup firmly packed dark brown sugar divided
  • 2 large eggs
  • 1/4 cup skim milk
  • 1/2 teaspoon grated lemon rind
  • 1 2/3 cups all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups finely chopped peeled Granny Smith apple
  • Cooking spray
  • 1/4 cup water
  • 1 teaspoon ground cinnamon
  • 1 1/2 pounds firm nectarines halved (about 8 medium)
  • 1 tablespoon turbinado sugar or granulated sugar
  • Cinnamon sticks (optional)
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Roasted Fennel Salsa

Roasted Fennel Salsa

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Preheat oven to 450º. Remove white papery skin from garlic head (do not peel or separate the cloves)

  • 1 whole garlic head
  • 2 medium fennel bulbs thinly sliced
  • Cooking spray
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1/4 teaspoon minced fresh rosemary
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Roasted Red Bell Pepper Sauce

Roasted Red Bell Pepper Sauce

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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
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Mahimahi with Tequila-Tomato Salsa

Mahimahi with Tequila-Tomato Salsa

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Combine first 9 ingredients in a small bowl; stir tomato salsa well

  • 1 cup chopped tomato
  • 1/2 cup chopped tomatillo
  • 1/2 cup tequila
  • 1/3 cup chopped green onions
  • 1/4 cup white wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 garlic clove minced
  • 6 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick)
  • Cooking spray
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Chickpea, Bulgur, and Tomato Pilaf

Chickpea, Bulgur, and Tomato Pilaf

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Combine bulgur and water in a large bowl

  • 1 cup uncooked bulgur or cracked wheat
  • 1 cup boiling water
  • 1 cup diced plum tomato
  • 1 cup diagonally sliced green onions
  • 1/2 cup chopped flat-leaf parsley
  • 1 1/2 teaspoons grated lemon rind
  • 1/4 cup fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon hot sauce
  • Dash pepper
  • 1 (15-ounce) can chickpeas (garbanzo beans) drained
  • 3 (6-inch) pita bread rounds each cut into 4 wedges
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Mediterranean Chicken-and-Brown Rice Salad

Mediterranean Chicken-and-Brown Rice Salad

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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
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Mango Tango Chicken Salad

Mango Tango Chicken Salad

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Combine the first 6 ingredients in a large bowl

  • 3 1/4 cups chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson) about 4 breast halves
  • 1/2 cup diced peeled mango
  • 1/2 cup diced fresh pineapple
  • 1/2 cup drained, sliced water chestnuts
  • 1/2 cup sliced celery
  • 1/4 cup sliced green onions
  • 1 tablespoon mango chutney
  • 1 tablespoon light mayonnaise
  • 1 tablespoon low-fat sour cream
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon minced peeled fresh ginger
  • 1/4 teaspoon pepper
  • 1 large peeled papaya cut into 10 slices
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Tutti-Frutti Smoothie

Tutti-Frutti Smoothie

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Combine all ingredients in a blender; process until smooth

  • 1 cup sliced ripe banana (about 1 medium)
  • 1 cup orange juice
  • 3/4 cup sliced peeled peaches
  • 3/4 cup sliced strawberries
  • 1 tablespoon honey
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Plum-Berry Swirl Ice-Cream Pie

Plum-Berry Swirl Ice-Cream Pie

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Combine first 3 ingredients in a small saucepan; stir well

  • 1 1/2 cups coarsely chopped plums
  • 3 tablespoons sugar
  • 1 tablespoon water
  • 10 low-fat honey graham cracker sheets (40 crackers)
  • 2 tablespoons sugar
  • 2 tablespoons stick margarine melted
  • 1 large egg white
  • Cooking spray
  • 4 cups vanilla low-fat ice cream
  • 1 cup wild berry sorbet
  • 1 cup frozen reduced-calorie whipped topping thawed
0/5 (0 Votes)