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Recipes
Rum-Glazed Banana Cake
By Lv2Cook
Beat brown sugar and 2/3 cup margarine at medium speed of a mixer until light and fluffy
- 1 3/4 cups packed brown sugar
- 2/3 cup stick margarine softened
- 3/4 cup egg substitute
- 1 cup mashed ripe banana
- 1/2 cup vanilla low-fat yogurt
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- Cooking spray
- 3/4 cup sifted powdered sugar
- 2 tablespoons dark rum
- OR
- 1/4 teaspoon imitation rum extract
- 1 tablespoon stick margarine melted
Jalapeño-Lime Marinade
By Lv2Cook
Combine all ingredients; stir well
- 1/2 cup thawed orange juice concentrate
- 1 teaspoon grated lime rind
- 1/4 cup fresh lime juice
- 1/4 cup honey
- 2 teaspoons cumin
- 1/4 teaspoon salt
- 3 garlic cloves minced
- 2 jalapeño peppers seeded and finely chopped
Celery Mashed Potatoes and Chicken Gravy
By Lv2Cook
Place potatoes in a large saucepan; cover with water
- 3 1/4 pounds red potatoes peeled and quartered (about 7 medium)
- 2 tablespoons reduced-calorie stick margarine
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1/3 cup 1% low-fat milk
- 1/4 cup minced fresh parsley
- OR
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon salt
- 1/2 teaspoon poultry seasoning
- Chicken Gravy
- CHICKEN GRAVY
- 2 tablespoons reduced-calorie stick margarine
- 2 tablespoons all-purpose flour
- 1/4 teaspoon poultry seasoning
- 1/8 teaspoon salt
- 1/8 teaspoon paprika
- 1 cup low-salt chicken broth
Hot Mint-and-Lemon Drink
By Lv2Cook
Carefully remove rind from lemon using a vegetable peeler, making sure not to get any of the white pithy part of th...
- 1 lemon
- 1/4 cup mint leaves
- 4 cups boiling water
Zucchini Parmesan
By Lv2Cook
Preheat broiler. Lightly coat zucchini and garlic with cooking spray; place on a baking sheet coated with cooking s...
- 1 pound zucchini cut lengthwise into 1/4-inch-thick slices
- 6 garlic cloves peeled
- Olive oil-flavored cooking spray
- 1/2 cup Italian-seasoned breadcrumbs
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1 cup 2% reduced-fat milk
- 1/2 cup fat-free Ricotta cheese
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 large egg
- 1 cup chopped cherry tomatoes
- 1/4 cup chopped fresh basil leaves
- 1 1/2 teaspoons vegetable oil
Tomato-and-White Bean Soup
By Lv2Cook
Heat oil in a large saucepan over medium heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 3 garlic cloves crushed
- 2 (14 1/2-ounce) cans no-salt-added whole tomatoes undrained and chopped
- 2 (16-ounce) cans cannellini or other white beans drained
- 1 (14 1/2-ounce) can fat-free chicken broth
- 1 tablespoon chopped fresh parsley
- 3/4 teaspoon dried oregano
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Pear Phyllo Pastries
By Lv2Cook
Preheat oven to 350º. Combine breadcrumbs and brown sugar in a bowl
- 1/4 cup dry breadcrumbs
- 1/4 cup firmly packed brown sugar
- 3 tablespoons stick margarine melted
- 1 tablespoon vegetable oil
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground nutmeg
- 4 cups coarsely chopped peeled pear (about 4 pears)
- 1/2 cup dried cranberries
- 1/4 cup chopped almonds toasted
- 12 sheets frozen phyllo dough thawed
- Cooking spray
White Bean-and-Tofu Stuffed Shells
By Lv2Cook
Preheat oven to 375º. Place tofu in a food processor; process until smooth
- 2 (10 1/2-ounce) packages firm tofu
- 2 (15-ounce) cans cannellini or other white beans rinsed and drained
- 1 cup (4 ounces) shredded part-skim Mozzarella cheese
- 2 tablespoons sun-dried tomatoes packed without oil, rehydrated and chopped
- 1 tablespoon chopped fresh basil
- OR
- 1 teaspoon dried basil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves minced
- 2 cups low-sodium, low-fat pasta sauce
- Cooking spray
- 18 cooked jumbo macaroni shells
- 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil (optional)
Provençale Potato Ragout with Green Olives
By Lv2Cook
Heat olive oil in a large nonstick skillet over medium-high heat
- 1 1/2 tablespoons olive oil
- 1 1/2 cups thinly sliced onion
- 3 1/2 cups coarsely chopped seeded tomato
- 4 cups cubed peeled baking potato (about 2 pounds)
- 1 1/2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 thyme sprigs
- 3 garlic cloves crushed
- 3 bay leaves
- 1/2 cup sliced green olives
Grilled Barbecued-Chicken Pizza
By Lv2Cook
Combine 1/4 cup barbecue sauce and chicken in a bowl
- 2/3 cup barbecue sauce divided
- 1 cup (about 6 ounces) roasted skinned boned chicken breast (such as Tyson) chopped
- 2 (10-inch) Quick-and-Easy Pizza Crusts (see recipe)
- Cooking spray (see recipe)
- 1/2 cup (2 ounces) shredded smoked Gouda cheese
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro