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Recipes
Herbed Polenta Torta with Spinach, Mushrooms, and Ricotta
By Lv2Cook
Prepare Herbed Polenta: Combine first 7 ingredients in a large saucepan
- HERBED POLENTA
- 1 1/4 cups yellow cornmeal
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 4 cups water
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- Cooking spray
- SPINACH FILLING
- 2 cups sliced mushrooms
- 1 cup thinly sliced zucchini
- 1 cup thinly sliced yellow squash
- 1/2 cup thinly sliced green onions
- 1/4 cup dry red wine
- 1 cup chopped seeded tomato
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 (14-ounce) can artichoke hearts drained and coarsely chopped
- 1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed dry
- 1 cup fat-free Ricotta cheese
- 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 3 large egg whites lightly beaten
- 1 large egg
- REMAINING INGREDIENTS
- 1 cup tomato slices (1/4-inch-thick)
- 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
- 2 cups low-sodium spaghetti sauce
- Oregano sprigs (optional)
Butternut Squash with Barley Stuffing
By Lv2Cook
Preheat oven to 350º. Cut each squash in half lengthwise, and discard seeds and membranes
- 2 (1-pound) butternut squash
- 1 tablespoon vegetable oil
- 1 cup diced red bell pepper
- 1/2 cup thinly sliced green onions
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1 1/2 teaspoons rubbed sage
- 3/4 cup uncooked pearl barley
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup shredded part-skim Mozzarella cheese (2 ounces)
Vanilla-Poached Peaches
By Lv2Cook
Combine the first 3 ingredients in a medium nonaluminum saucepan; bring to a boil
- 1 cup water
- 1/3 cup sugar
- 1 piece (3 1/2-inch) vanilla bean split lengthwise
- 3 large ripe peaches peeled, pitted, and quartered
- 2 tablespoons strawberry preserves
- 4 teaspoons chopped pistachios
Greek Pasta with Tomatoes and White Beans
By Lv2Cook
Combine tomatoes and beans in a large nonstick skillet over medium- high heat; bring to a boil
- 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
- 1 (19-ounce) can cannellini beans or other white beans rinsed and drained
- 1 (10-ounce) bag fresh spinach chopped (about 8 cups)
- 4 cups hot cooked penne (about 1/2-pound uncooked tubular-shaped pasta)
- 1/2 cup finely crumbled Feta cheese (2 ounces)
Turkey Enchiladas
By Lv2Cook
Preheat oven to 350º. Melt margarine in a large nonstick skillet over medium-high heat
- 2 teaspoons stick margarine or butter
- 1/4 cup chopped onion
- 3 tablespoons chopped pecans divided
- 1 (8-ounce) block fat-free cream cheese softened
- 1 tablespoon fat-free milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 cups chopped cooked turkey breast (about 1/2 pound)
- 1/4 cup chopped fresh cilantro
- 6 (8-inch) flour tortillas
- Cooking spray
- 1 1/2 cups fat-free milk
- 1/2 cup fat-free sour cream
- 1/4 cup chopped pickled jalapeño peppers
- 1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium cream of chicken soup undiluted
- 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
Sweet-and-Sour Chicken Soup
By Lv2Cook
Combine first 8 ingredients in a large Dutch oven; bring to a boil
- 6 cups Low-Fat Chicken Stock
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon bottled minced garlic
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1 (3 1/2-ounce) package shiitake mushrooms stems removed and thinly sliced (about 1 1/2 cups thinly sliced shiitake mush
- 2 cups shredded cooked chicken
- 2 cups thinly sliced spinach leaves
- 5 1/2 ounces somen (wheat noodles) or angel hair pasta uncooked
Parmesan-Crusted Broiled Scallops
By Lv2Cook
Combine first 5 ingredients in a large zip-top plastic bag; set aside
- 9 finely crushed onion-flavored melba toast rounds (1/3 cup)
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon minced fresh parsley
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1 1/2 pounds sea scallops
- 1 tablespoon margarine melted
- Cooking spray
- Lemon wedges
Easy Fudge Layer Cake
By Lv2Cook
Prepare the Chocolate-Cream Cheese Frosting; cover and chill
- Chocolate-Cream Cheese Frosting (recipe follows)
- Cooking spray
- 1 3/4 cups all-purpose flour
- 1 1/4 cups skim milk
- 2/3 cup granulated sugar
- 2/3 cup packed dark brown sugar
- 1/2 cup Dutch process or unsweetened cocoa
- 1/3 cup vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3 large eggs
- CHOCOLATE-CREAM FROSTING
- 1/2 (8-ounce) block 1/3-less-fat cream cheese
- 2 tablespoons stick margarine softened
- 3 tablespoons skim milk
- 3 1/3 cups sifted powdered sugar
- 3/4 cup Dutch process or unsweetened cocoa
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Upside-Down Pineapple-Spice Cake
By Lv2Cook
Preheat oven to 350º. Melt 4 teaspoons margarine in a 10-inch cast-iron or heavy skillet
- 4 teaspoons stick margarine
- 1/3 cup orange juice
- 1/4 cup packed brown sugar
- 7 slices (1/2-inch) fresh pineapple
- 1/4 cup stick margarine softened
- 1/2 cup granulated sugar
- 1/4 cup honey
- 1 large egg
- 1 1/4 cups sifted cake flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 cup skim milk
- 2 teaspoons grated orange rind
- 1 1/4 teaspoons vanilla extract
Poor Man's Caviar
By Lv2Cook
Preheat oven to 400º. Pierce eggplants with a fork; place on a foil-lined baking sheet
- 2 (1-pound) eggplants
- 2 tablespoons olive oil
- 1 1/2 cups finely chopped onion
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped red bell pepper
- 3 garlic cloves minced
- 1/3 cup chopped fresh parsley
- 1 tablespoon sugar
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1 teaspoon dried basil
- 1/8 teaspoon pepper
- 1 (16-ounce) can crushed tomatoes undrained