Lv2Cook's profile page
Recipes
Garden-Harvest Vegetables
By Lv2Cook
Place a large nonstick skillet coated with cooking spray over medium- high heat
- Cooking spray
- 1 cup sliced carrot (1/2-inch-thick slices)
- 2 medium onions each cut into 8 wedges
- 3 cups sliced zucchini (1-inch-thick slices)
- 2 cups broccoli florets
- 4 large mushrooms quartered
- 2 garlic cloves minced
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried rosemary
- 1 teaspoon dried tarragon
- 1 teaspoon chicken-flavored bouillon granules
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup water
- 1 teaspoon cornstarch
Alsatian Rub
By Lv2Cook
Combine all ingredients. Serving Size: 1 tablespoon
- 2 tablespoons plus 1 teaspoon salt-free lemon pepper
- 1 1/2 tablespoons instant minced onion
- 1 teaspoon caraway seeds crushed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/4 teaspoon white pepper
- 1/2 teaspoon salt
Ratatouille Bake
By Lv2Cook
Preheat oven to 375º. Heat oil in Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 2 cups diced peeled eggplant
- 2 cups sliced zucchini
- 1 1/2 cups diced onion
- 1 cup diced red bell pepper
- 1/2 cup sliced celery
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon crushed red pepper
- 1 1/2 cups uncooked long-grain rice
- 1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
- 1 (14.5-ounce) can vegetable broth
- 1 1/2 cups crumbled Feta cheese (6 ounces)
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans) drained
Grilled Tuna Skewers with Tomato-Black Olive Relish
By Lv2Cook
Combine first 7 ingredients in a large zip-top plastic bag
- 1/3 cup chopped fresh oregano
- 2 tablespoons ground cumin
- 1 tablespoon crushed red pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 large garlic cloves minced
- 1 1/2 pounds tuna steaks (about 1 inch thick) cut into 1-inch pieces
- 3 small red onions each cut into 8 (1-inch) pieces
- 3 lemons each cut into 8 wedges
- Cooking spray
- Tomato-Black Olive Relish
- TOMATO-BLACK OLIVE RELISH
- 2 cups finely diced tomato
- 1/2 cup finely diced red onion
- 1/4 cup chopped ripe olives
- 2 tablespoons fresh lemon juice
- 4 teaspoons chopped fresh oregano
- OR
- 1 teaspoon dried oregano
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 large garlic cloves minced
Sauté of Chicken, Leeks, and Mushrooms
By Lv2Cook
Remove roots, outer leaves, and tops from leeks
- 2 small leeks trimmed
- 4 chicken thighs (about 1 pound) skinned
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon margarine
- 1/2 cup dry white wine
- 1/2 cup low-salt chicken broth
- 3 cups sliced shiitake mushroom caps (about 2 [3 1/2-ounce] packages)
- 1/4 cup evaporated skim milk
- 1/2 teaspoon dried tarragon
- 4 cups hot cooked brown rice
Lemon-Herb Marinade
By Lv2Cook
Combine all ingredients, and stir marinade well
- 2 teaspoons grated lemon rind
- 2/3 cup fresh lemon juice
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/4 cup white wine vinegar
- 2 tablespoons chopped fresh oregano
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 garlic cloves crushed
Chicken Paprikash
By Lv2Cook
Melt margarine in a Dutch oven
- 1 tablespoon reduced-calorie stick margarine
- 3 cups diced onion
- 1/2 cup diced green bell pepper
- 2 garlic cloves minced
- 4 cups chopped cooked chicken (about 2 pounds)
- 1 1/2 cups diced plum tomato
- 1/2 cup diced lean smoked ham
- 2 tablespoons all-purpose flour
- 2 teaspoons paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 bay leaf
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1 cup uncooked medium egg noodles
- 1/2 cup low-fat sour cream
Lemon-Meringue Surprise Pie
By Lv2Cook
Preheat oven to 325º. Combine the first 3 ingredients in a blender; process until smooth
- 1 cup firm tofu (about 7 ounces)
- 1 teaspoon grated lemon rind
- 1/3 cup fresh lemon juice
- 1 1/2 cups water
- 1 cup sugar
- 1/3 cup cornstarch
- 2 large egg yolks lightly beaten
- 1 (9-inch) reduced-fat graham cracker crust (such as Keebler)
- 3 large egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/3 cup sugar
Tropical Sundae Pie
By Lv2Cook
Combine the diced pineapple and sugar in a small saucepan; bring to a boil
- 1 1/2 cups diced fresh pineapple
- 1/4 cup sugar
- 3 tablespoons white rum
- 24 gingersnaps
- 1 tablespoon stick margarine melted
- 1 large egg white
- Cooking spray
- 4 cups vanilla low-fat frozen yogurt
- 2 tablespoons sliced almonds toasted
- 2 tablespoons flaked sweetened coconut toasted
- Fresh pineapple chunks (optional)
Garden Tomato Upside-Down Corn Bread
By Lv2Cook
Preheat oven to 400º. Heat 1 tablespoon oil in a 9-inch cast-iron skillet over medium heat
- 1 tablespoon vegetable oil
- 1 teaspoon dried Italian seasoning
- 2 garlic cloves minced
- 4 plum tomatoes cut into 1/4 inch thick slices (4-6 tomatoes)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon garlic-pepper seasoning (1/2 to 1 teaspoon)
- 1/2 teaspoon chili powder
- 1/4 cup minced fresh onion
- 1/2 cup (2 ounces) grated sharp Cheddar cheese
- 1 cup skim milk
- 3 tablespoons ketchup
- 2 tablespoons vegetable oil
- 2 large egg whites lightly beaten