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Recipes
Turkey Cutlets with Apple Chutney
By Lv2Cook
Combine first 7 ingredients in a small saucepan, and bring to a boil
- 1 1/4 cups chopped Granny Smith apple (about 8 ounces)
- 1 cup diced tomato
- 3/4 cup thinly sliced onion
- 3 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 4 (2-ounce) turkey cutlets
- 1/8 teaspoon salt
- Dash white pepper
- 1 teaspoon oil
- Cooking spray
Pine Nut-Crusted Snapper
By Lv2Cook
Preheat oven to 400º. Place bread in a food processor; process until crumbs are fine
- 2 (1-ounce) slices white bread torn into pieces
- 1/4 cup pine nuts toasted
- 1 egg white
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 (6-ounce) skinned red snapper or other firm white fish fillets
- Cooking spray
- 2 teaspoons reduced-calorie margarine melted
- Lime wedges
Roast Beef Tenderloin with Portobello Mushroom-and-Escarole Gratin and Winter Vegetable Salad
By Lv2Cook
Prepare Winter Vegetable Salad: Preheat oven to 400º
- WINTER VEGETABLE SALAD
- 1/4 cup water
- 8 pearl onions peeled
- 2 small parsnips (cut in half) peeled
- OR
- 4 baby parsnips (cut in half) peeled
- 12 thin asparagus spears trimmed
- 8 baby carrots peeled
- 12 baby beets trimmed
- 1 tablespoon olive oil
- 3 (3 1/2-ounce) packages fresh shiitake mushrooms stems removed (about 4 cups)
- 1/2 cup chopped onion
- 2 garlic cloves minced
- 1 cup water
- 1/4 cup balsamic vinegar
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped fresh tarragon
- OR
- 2 teaspoons dried tarragon
- 1/2 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- PORTOBELLO MUSHROOM-AND-ESCAROLE GRATIN
- 1 cup chopped onion
- 1 cup low-salt chicken broth
- 1/3 cup balsamic vinegar
- 1/4 cup dry red wine
- 1 teaspoon chopped fresh thyme
- OR
- 1/4 teaspoon dried thyme
- 1/2 teaspoon freshly ground pepper
- 1/8 teaspoon cumin seeds toasted and ground
- 3 garlic cloves minced
- 8 large portobello mushroom caps
- 14 cups torn escarole (about 1 bunch)
- 1 teaspoon unsalted butter
- 1/2 cup fresh bread crumbs
- 1/4 cup (1 ounce) crumbled goat cheese
- 1/4 cup (1 ounce) shredded fresh Parmesan cheese
- 3 tablespoons chopped flat-leaf parsley
- 1 tablespoon unsalted butter melted
- 1/2 teaspoon mustard seeds toasted and ground
- ROAST BEEF TENDERLOIN
- 2 teaspoons olive oil divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon ground cardamom
- 1 pound beef tenderloin
Scalloped Pumpkin and Spinach
By Lv2Cook
Preheat oven to 375º. Cook pumpkin in boiling water 8 minutes or until tender
- 6 cups cubed peeled fresh pumpkin (about 2 pounds)
- Cooking spray
- 1 1/2 cups thinly sliced onion
- 1/4 cup all-purpose flour
- 2 cups low-salt chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 3/4 cup (3 ounces) shredded reduced-fat Swiss cheese divided
- 1 (10-ounce) package frozen chopped spinach thawed, drained and squeezed dry
Linguine with Roasted Tomatoes and Garlic
By Lv2Cook
Preheat oven to 450º Combine cherry tomatoes, 1 tablespoon oil, 1/4 teaspoon salt, pepper, and garlic in a 13 × ...
- 2 pounds cherry tomatoes
- 2 tablespoons extra-virgin olive oil divided
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper
- 5 large unpeeled garlic cloves
- 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh basil
Chicken with Pecan-Parsley Cream
By Lv2Cook
Combine first 3 ingredients in a shallow dish, and dredge chicken in flour mixture
- 3 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 4 (4-ounce) skinned boned chicken breast halves
- 1 tablespoon olive oil divided
- 1/4 cup finely chopped pecans
- 1 cup low-salt chicken broth
- 1/3 cup sweet Marsala
- 1/3 cup grated Parmesan cheese
- 4 ounces block-style fat-free cream cheese cut into pieces
- 1/3 cup finely chopped fresh parsley
- 1 garlic clove minced
- 3 cups hot cooked instant rice
- 2 tablespoons grated Parmesan cheese
- 1/4 cup pecan pieces
- Parsley sprigs (optional)
Macaroon-Baked Peaches
By Lv2Cook
Preheat oven to 350º. Remove stems from peaches
- 1 1/2 pounds peaches (about 1 1/2 pounds; 4 large)
- 1 tablespoon lemon juice
- 1/4 cup chopped pitted dates
- 1 cup coconut macaroon crumbs (about 6 cookies)
Lemon-Rosemary Crumb Cake
By Lv2Cook
Preheat oven to 350º. Lightly spoon flour into dry measuring cups; level with a knife
- 1 1/4 cups all-purpose flour
- 2/3 cup sugar
- 1/8 teaspoon salt
- 1/4 cup chilled stick margarine or butter cut into small pieces
- 3/4 teaspoon minced fresh rosemary
- OR
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup low-fat buttermilk
- 2 tablespoons fresh lemon juice
- 1 large egg
- Cooking spray
- 2 teaspoons grated lemon rind
- 3/4 teaspoon water
- Rosemary sprigs (optional)
- Lemon slices (optional)
Tuna-and-Wild Rice Salad
By Lv2Cook
Prepare the rice according to package directions, omitting fat
- 1 (6.2-ounce) package fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
- 2 (6-ounce) cans low-sodium albacore tuna in water drained
- 1 (14-ounce) can quartered artichoke hearts drained
- 1 (4 1/2-ounce) jar sliced mushrooms drained
- 1/3 cup sliced green onions
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon pepper
- 8 romaine lettuce leaves
- 12 cherry tomatoes halved
Pine Nut-and-Rice Pilaf
By Lv2Cook
Heat olive oil in a large nonstick skillet over medium heat
- 2 teaspoons olive oil
- 1 1/2 cups chopped onion
- 4 garlic cloves minced
- 5 cups hot cooked rice
- 1/3 cup chopped fresh basil
- 1/3 cup pine nuts toasted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Basil sprig (optional)