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Pear-Oatmeal Muffins

Pear-Oatmeal Muffins

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Preheat oven to 400º. Combine 1/2 cup oats, flour, and next 6 ingredients (flour through allspice) in a large bow...

  • 1 cup quick-cooking oats divided
  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 2 cups chopped ripe pear
  • 3/4 cup low-fat buttermilk
  • 1/3 cup light Ricotta cheese
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 large egg white
  • 1 large egg
  • Cooking spray
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Winter-Garden Fruit Tart

Winter-Garden Fruit Tart

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Place butter in a small saucepan; cook over medium heat 3 minutes or until lightly browned, stirring frequently

  • 2 tablespoons butter
  • 1/4 cup vegetable oil
  • 2 1/4 cups all-purpose flour divided
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 10 tablespoons skim milk (10 to 12 tablespoons)
  • Cooking spray
  • 1 large egg white lightly beaten
  • 1/2 cup chopped pecans
  • 1 cup golden raisins
  • 3/4 cup plus 2 tablespoons granulated sugar
  • 1/2 cup chopped dried apricots
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon grated orange rind
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 (12-ounce) bag fresh or frozen cranberries
  • 1/2 cup fresh orange juice
  • 1 tablespoon apricot preserves melted
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Pumpkin Risotto with Prosciutto

Pumpkin Risotto with Prosciutto

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Steam pumpkin, covered, 15 minutes or until tender; set aside

  • 2 cups cubed peeled fresh pumpkin (about 1 pound)
  • 3 cups low-salt chicken broth
  • Cooking spray
  • 2 cups finely chopped onion
  • 1 large garlic clove minced
  • 1 cup uncooked Arborio rice or other short-grain rice
  • 1/4 cup dry white wine
  • 2 tablespoons grated Romano or Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 ounce thinly sliced prosciutto or lean ham chopped (about 1/4 cup)
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Grilled Grouper with Apricot-Ginger Relish

Grilled Grouper with Apricot-Ginger Relish

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Combine the first 9 ingredients in a small bowl, and stir the apricot mixture until well-blended

  • 2 cups diced fresh apricots (about 6 medium)
  • 1/2 cup diced red bell pepper
  • 1/3 cup rice wine vinegar
  • 1/4 cup minced green onions
  • 2 tablespoons sugar
  • 2 tablespoons minced peeled fresh ginger
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon hot sauce
  • 1 tablespoon chile paste with garlic
  • 4 (6-ounce) grouper fillets (1/2 inch thick)
  • Cooking spray
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Thai Eggplant Dip

Thai Eggplant Dip

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Preheat oven to 425º. Pierce eggplant several times with a fork, and wrap in foil

  • 1 (1-pound) eggplant
  • 1/3 cup golden raisins chopped
  • 2 tablespoons water
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon olive oil
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1 garlic clove minced
  • 4 6 inch pitas
  • 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
  • 3 tablespoons grated Parmesan cheese
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Family Frittata

Family Frittata

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Heat oil in a 10-inch cast-iron skillet coated with cooking spray over medium heat

  • 1 teaspoon olive oil
  • Cooking spray
  • 1 cup finely chopped red onion
  • 1 cup chopped green bell pepper
  • 2 garlic cloves minced
  • 3 cups thinly sliced yellow Finnish potato or red potato (about 1 pound)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 6 large eggs
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon freeze-dried chives
  • 1/2 cup finely chopped tomato
  • Parsley sprigs (optional)
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Tandoori Chicken Wrap

Tandoori Chicken Wrap

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Combine the first 7 ingredients in a medium bowl, stirring to coat chicken

  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon dried orange peel
  • 1 pound skinned, boned chicken breast halves cut into strips
  • 2 teaspoons sesame oil or vegetable oil divided
  • Cooking spray
  • 1 1/2 cups julienne-cut carrot (1 1/2-inch)
  • 8 sliced green onions (1-inch)
  • 1/4 cup fresh cilantro leaves
  • Tomato-Curry Yogurt (recipe follows)
  • 4 (6-inch) flour tortillas
  • 1/2 cup mango chutney
  • Cilantro sprigs (optional)
  • TOMATO-CURRY YOGURT
  • 1 cup plain low-fat yogurt
  • 1/2 cup tomato sauce
  • 3/4 teaspoon curry powder
  • 1/4 teaspoon sugar
  • 1/8 teaspoon pepper
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Double Corn-and-Ham Casserole

Double Corn-and-Ham Casserole

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Preheat oven to 400º. Prepare corn bread: Lightly spoon flour into a dry measuring cup; level with a knife

  • CORN BREAD
  • 1/2 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 1% low-fat milk
  • 1 tablespoon vegetable oil
  • 1 large egg white
  • Cooking spray
  • CASSEROLE
  • 6 ears shucked corn
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1 cup diced lean ham (about 6 ounces)
  • 1/2 cup chopped green onions
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
  • 1 large egg
  • Fresh chives (optional)
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Spinach Salad with Sesame Pork

Spinach Salad with Sesame Pork

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Trim fat from pork; slice into thin strips

  • 1 pound pork tenderloin
  • 3 teaspoons dark sesame oil divided
  • 1/4 cup chopped green onions
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground pepper
  • 2 garlic cloves minced
  • Cooking spray
  • 1 tablespoon rice vinegar or white vinegar
  • 1 tablespoon water
  • 8 cups torn spinach
  • 1 (2-ounce) jar diced pimento
  • drained
  • 2 tablespoons coarsely grated Gruyère cheese
  • OR
  • 2 tablespoons coarsely grated aged Swiss cheese
  • 2 tablespoons sesame seeds toasted
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Nyom (Warm Chicken Salad)

Nyom (Warm Chicken Salad)

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Combine fungus and 1 cup boiling water in a bowl; let stand 30 minutes

  • 1/2 cup dried jellied fungus (about 1/2 ounce) cut into strips
  • 2 (10 1/2-ounce) cans low-salt chicken broth
  • 4 ounces uncooked bean threads (cellophane noodles)
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 3 cups thinly sliced green cabbage
  • 2 cups fresh bean sprouts
  • 1 cup (1 1/2-inch) julienne-cut green onions
  • 1/3 cup finely chopped unsalted dry-roasted peanuts
  • 3 tablespoons thinly sliced fresh basil
  • 2/3 cup Lime-Vinegar Sauce (see recipe)
  • 1/4 teaspoon ground red pepper
0/5 (0 Votes)