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Noodle-and-Cheese Pudding

Noodle-and-Cheese Pudding

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Preheat oven to 375º. Combine the first 10 ingredients in a large bowl

  • 1 cup 1% low-fat cottage cheese
  • 1 cup vanilla low-fat yogurt
  • 1/2 cup packed brown sugar
  • 1/2 cup tub-style light cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/2 teaspoon vanilla extract
  • 2 large eggs lightly beaten
  • 2 large egg whites lightly beaten
  • 4 cups cooked medium egg noodles (about 8 ounces uncooked)
  • Cooking spray
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Tomato-and-White Bean Soup

Tomato-and-White Bean Soup

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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
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Pear Cobbler

Pear Cobbler

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Preheat oven to 350º. Combine first 5 ingredients in a large bowl; toss gently to coat

  • 6 cups sliced peeled pear (about 3 pounds)
  • 1/3 cup firmly packed brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon lemon juice
  • 1/2 teaspoon apple pie spice
  • Cooking spray
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • OR
  • 1/2 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons chilled stick margarine cut into small pieces
  • 1/2 cup skim milk
  • 2 teaspoons margarine melted
  • 1 tablespoon brown sugar
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White Chili

White Chili

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Coat a large saucepan with cooking spray

  • Cooking spray
  • 1 tablespoon vegetable oil
  • 1 pound skinned, boned chicken breast halves chopped
  • 1/2 cup chopped shallots
  • 3 garlic cloves minced
  • 1 (14.5-ounce) can no-salt-added whole tomatoes undrained and coarsely chopped
  • 1 (14 1/4-ounce) can fat-free chicken broth
  • 1 (11-ounce) can tomatillos drained and coarsely chopped
  • 1 (4.5-ounce) can chopped green chiles undrained
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coriander seeds crushed
  • 1/4 teaspoon ground cumin
  • 2 (16-ounce) cans cannellini beans or other white beans
  • 3 tablespoons lime juice
  • 1/4 teaspoon pepper
  • 9 tablespoons (about 4 ounces) shredded reduced-fat sharp Cheddar cheese
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Prune Breakfast Butter

Prune Breakfast Butter

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Combine boiling water and tea bags in a medium bowl; cover and steep 5 minutes

  • 1 3/4 cups boiling water
  • 2 regular-size Earl Grey tea bags
  • 1/2 pound pitted prunes
  • 1/3 cup sugar
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon vanilla extract
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Grilled Chicken Breasts on Mesclun

Grilled Chicken Breasts on Mesclun

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Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using...

  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 2 teaspoons vegetable oil
  • Cooking spray
  • 6 cups mesclun (gourmet salad greens)
  • 3 tablespoons white wine vinegar
  • 2 tablespoons orange marmalade
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 4 lemon wedges
0/5 (0 Votes)

Tex-Mex Chicken Soup with Split Peas

Tex-Mex Chicken Soup with Split Peas

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Combine the first 6 ingredients in a shallow dish

  • 2 teaspoons chili powder
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 1 pound skinned, boned chicken breasts
  • 1 teaspoon vegetable oil
  • Cooking spray
  • 1 1/2 cups vertically sliced onion
  • 2/3 cup thinly sliced yellow bell pepper
  • 2/3 cup thinly sliced green bell pepper
  • 2/3 cup thinly sliced red bell pepper
  • 2 cups low-salt chicken broth
  • 2 cups water
  • 1/2 cup green split peas
  • 1/4 teaspoon salt
  • 1/2 cup bottled salsa
  • 1 tablespoon fresh lime juice
  • 3 (10-inch) flour tortillas cut into 1/4-inch-thick strips
  • 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
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Easy Polenta Lasagna

Easy Polenta Lasagna

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Preheat oven to 400º. Arrange polenta slices in an 11 × 7-inch baking dish coated with cooking spray

  • 1 (16-ounce) tube polenta cut crosswise into 12 slices
  • Cooking spray
  • 1 1/4 cups part-skim Ricotta cheese
  • 1/2 teaspoon crushed red pepper
  • 1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed dry
  • 1 large egg white
  • 1 cup fat-free marinara sauce
  • 1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
  • 1/4 cup thinly sliced fresh basil
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Sweet-and-Sour Red Cabbage with Plums

Sweet-and-Sour Red Cabbage with Plums

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Cook bacon in a large nonstick skillet over medium heat until crisp

  • 2 bacon slices
  • 1 cup chopped onion
  • 6 cups shredded red cabbage
  • 2 cups sliced ripe red-skinned plums (about 6 medium)
  • 1/2 cup balsamic vinegar
  • 1/2 teaspoon caraway seeds
  • 3 tablespoons sugar
  • 1/2 teaspoon black pepper
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Curry Beef

Curry Beef

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Combine the first 4 ingredients in a medium bowl; cover and marinate in refrigerator 30 minutes

  • 1 tablespoon curry powder
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 pound beef eye-of-round roast cut into thin strips
  • 1 leek
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced peeled fresh ginger
  • 4 garlic cloves minced
  • 1 1/4 cups vertically sliced onion
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon salt
  • 4 cups hot cooked rice
0/5 (0 Votes)