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Recipes
Ratatouille and Goat Cheese Wrapped in Phyllo
By Lv2Cook
Heat 1/4 teaspoon oil in a large nonstick skillet
- 1 teaspoon olive oil divided
- 2 cups finely diced peeled eggplant
- 2 cups finely diced zucchini
- 1 1/2 cups finely diced yellow squash
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped onion
- 2 garlic cloves minced
- 2/3 cup diced seeded peeled tomato
- 1 1/2 tablespoons minced fresh basil
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1 (4-ounce) package crumbled goat cheese
- 20 sheets frozen phyllo dough thawed
- Olive oil-flavored cooking spray
- 5 cups gourmet salad greens
Grilled Strawberries with Lemon Sorbet and Cranberry Syrup
By Lv2Cook
Combine 2 cups sugar and water in a large heavy saucepan
- 2 cups sugar
- 2 cups water
- 1 1/2 cups fresh lemon juice
- 1 1/4 cups sugar
- 5 cups cranberry juice cocktail (at room temperature)
- 1/2 cup fresh lemon juice (at room temperature)
- 48 medium strawberries
- 1 cup sifted powdered sugar
- Cooking spray
Blueberry Crumble Pie
By Lv2Cook
Preheat oven to 375º . Place blueberries in crust; set aside
- 5 cups fresh or frozen blueberries
- 1 (9-inch) reduced-fat graham-cracker crust
- 3/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon grated lemon rind
- 1 (8-ounce) carton low-fat sour cream
- 1/4 cup dry breadcrumbs
- 1 tablespoon granulated sugar
- 1 tablespoon margarine melted
Saucy Flank Steak Sandwich
By Lv2Cook
Trim fat from steak. Combine steak and next 6 ingredients (steak through hot sauce) in a large zip-top plastic bag
- 1 (1 1/2-pound) lean flank steak
- 1 cup reduced-calorie ketchup
- 1/4 cup red wine vinegar
- 2 tablespoons light-colored corn syrup
- 1 tablespoon prepared mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- Cooking spray
- 8 (1 1/2-ounce) hamburger buns
- Ripe olives (optional)
Lemon-Herb Grilled Chicken, Corn on the Cob, and Onions
By Lv2Cook
Combine first 10 ingredients in a small bowl; stir well
- 1/2 cup dry vermouth
- OR
- 1/2 cup dry white wine
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 8 slices (1/2-inch-thick) red onion
- 4 (6-ounce) skinned chicken breast halves
- 4 ears corn with husks (about 2 1/4 pounds)
- Cooking spray
Chicken in Wine Cream Sauce
By Lv2Cook
Combine first 7 ingredients and 2 teaspoons oil in a small bowl; rub over chicken
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 1/2 teaspoons dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- 4 teaspoons olive oil divided
- Cooking spray
- 2 1/4 pounds chicken thighs (about 8 chicken thighs) skinned
- 1/3 cup all-purpose flour
- 2 1/4 cups 1% low-fat milk
- 1 cup dry white wine
- 2 cups sliced mushrooms
- 1/4 cup tub-style light cream cheese
- 2 cups hot cooked wild rice
- Oregano sprigs and cranberries (optional)
Lemon-Lime Cream Tart
By Lv2Cook
Preheat oven to 325º. Place wafers in a food processor; process until finely ground
- 44 reduced-fat vanilla wafers
- 3 tablespoons sugar
- 2 tablespoons stick margarine or butter softened
- 1 large egg white
- Cooking spray
- 1 tablespoon grated lemon rind
- 6 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 3 large eggs
- 1 (14-ounce) can low-fat sweetened condensed milk
- 1 cup frozen reduced-calorie whipped topping thawed and divided
- 10 lemon rind strips (optional)
- Mint leaves (optional)
Tropical Snap-Pumpkin Pudding
By Lv2Cook
Drain mandarin oranges; reserve 8 orange segments, and set aside remaining segments (about 2 cups)
- 2 (11-ounce) cans mandarin oranges in light syrup
- 1/4 cup orange juice
- 1 (8-ounce) tub light cream cheese softened
- 1 (15-ounce) can pumpkin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 cups sifted powdered sugar
- 16 gingersnaps
- 1 cup frozen reduced-calorie whipped topping thawed
Peppered Salmon Fillet with Minted Tomato Salsa
By Lv2Cook
Combine first 6 ingredients in a bowl
- 4 cups chopped tomato
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh basil
- 1 tablespoon finely chopped seeded jalapeño pepper
- 1 tablespoon lemon juice
- 4 (6-ounce) salmon fillets (about 1 1/2 inches thick)
- Cooking spray
- 2 teaspoons Dijon mustard
- 1 teaspoon coarsely ground pepper
- Fresh mint (optional)
Garden Pastitsio
By Lv2Cook
Preheat oven to 375º. Heat oil in a Dutch oven over medium heat
- 2 teaspoons olive oil
- 2 cups diced onion
- 1 cup diced celery
- 2 teaspoons chopped fresh oregano
- OR
- 3/4 teaspoon dried oregano
- 3 garlic cloves minced
- 1 (8-ounce) package tempeh crumbled
- 2 teaspoons cornstarch
- 1 tablespoon water
- 5 cups 1% low-fat milk
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons chopped fresh dill
- OR
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 8 cups hot cooked elbow macaroni (about 1 pound uncooked)
- 2 (4-ounce) packages crumbled Feta cheese divided
- 1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed
- Cooking spray