Lv2Cook's profile page
Recipes
Tropical-Fruit Pizza
By Lv2Cook
Preheat oven to 350º. Cut cookie dough into 8 slices; firmly press slices into a 12-inch round pizza pan coated w...
- 1 (18-ounce) package refrigerated sugar cookie dough
- Cooking spray
- 1/3 cup sugar
- 1 1/2 teaspoons grated orange rind
- 1 teaspoon coconut extract
- 1 (8-ounce) block fat-free cream cheese softened
- 1 cup (1-inch) pieces peeled ripe mango
- 1 cup sliced banana (about 1 large)
- 6 slices (1/2-inch) fresh pineapple cut in half
- 2 kiwifruit each peeled and cut into 8 slices
- 1/4 cup apricot preserves
- 1 tablespoon triple sec (orange-flavored liqueur)
- OR
- 1 tablespoon orange juice
- 2 tablespoons flaked sweetened coconut toasted
Sweet Potato-Bourbon Tart
By Lv2Cook
Preheat oven to 400º. Combine first 4 ingredients in a medium bowl; beat at medium speed of a mixer until light a...
- 2 tablespoons sugar
- 2 tablespoons stick margarine
- 1/4 teaspoon salt
- 1 ounce block-style fat-free cream cheese (about 4 teaspoons)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour
- 4 medium sweet potatoes (about 2 1/4 pounds)
- 3/4 cup packed brown sugar
- 3 tablespoons bourbon
- OR
- 1/4 teaspoon rum extract
- AND
- 3 tablespoons water
- 2 tablespoons stick margarine
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 large eggs
- Cooking spray
- 2 teaspoons water
- 1 large egg white lightly beaten
- 1/4 cup chopped pecans
Papaya-Black Bean Salsa
By Lv2Cook
Combine all ingredients, and stir well
- 2 cups diced peeled papaya
- 1 large red bell pepper roasted, peeled, and diced
- 3/4 cup sliced green onions
- 1/4 cup fresh lime juice
- 3 tablespoons raspberry vinegar or white wine vinegar
- 3 tablespoons pineapple juice
- 2 tablespoons brown sugar
- 1/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 (15-ounce) can black beans rinsed and drained
Duck Salad with Wild Rice, Pecans, Grapes, and Orange Dressing
By Lv2Cook
Preheat oven to 450º. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot
- Cooking spray
- 4 (4-ounce) skinned, boned duck breast halves
- 3 1/2 cups cooked wild rice (about 1 cup uncooked)
- 1 cup sliced green onions
- 1 cup seedless green grapes halved
- 1/4 cup chopped pecans toasted
- 1 tablespoon grated orange rind
- 1 cup fresh orange juice
- 1/3 cup sherry vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 7 red leaf lettuce leaves
Udon Noodles with Asian Vegetables and Peanut Sauce
By Lv2Cook
Combine first 10 ingredients in a small saucepan; stir with a whisk until blended
- 6 tablespoons water
- 1/4 cup reduced-fat creamy peanut butter
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons minced peeled fresh ginger
- 1 1/2 teaspoons dark sesame oil
- 1/2 teaspoon cornstarch
- 1/2 teaspoon chile paste with garlic (optional)
- 2 garlic cloves minced
- 8 ounces uncooked udon noodles (thick, round fresh japanese wheat noodles)
- OR
- 8 ounces uncooked spaghetti
- 4 cups sliced bok choy
- 2 cups snow peas halved crosswise
- 1 cup shredded carrot
Polenta Cake with Roasted Nectarines
By Lv2Cook
Preheat oven to 350º. Beat margarine and 1/3 cup brown sugar at medium speed of a mixer until well-blended
- 1/3 cup stick margarine softened
- 2/3 cup firmly packed dark brown sugar divided
- 2 large eggs
- 1/4 cup skim milk
- 1/2 teaspoon grated lemon rind
- 1 2/3 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups finely chopped peeled Granny Smith apple
- Cooking spray
- 1/4 cup water
- 1 teaspoon ground cinnamon
- 1 1/2 pounds firm nectarines halved (about 8 medium)
- 1 tablespoon turbinado sugar or granulated sugar
- Cinnamon sticks (optional)
Glazed Pineapple Madagascar with St. Andrew's Glacé
By Lv2Cook
Prepare St. Andrew's Glacé
- 1 cup St. Andrew's Glacé (see recipe)
- 4 slices (1-inch-thick) fresh pineapple
- 1 tablespoon drained brine-packed green peppercorns crushed
- 4 teaspoons sugar
- 3/4 cup fresh orange juice
- 1 tablespoon honey
- 1/4 cup white rum
Asparagus Tart
By Lv2Cook
Preheat oven to 375º. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray
- 1 (10-inch) Greek Baking-Powder Piecrust
- Cooking spray
- 2 large eggs
- 2 large egg whites
- 1 pound fresh asparagus
- 3/4 cup skim milk
- 1/4 cup (1 ounce) shredded Gruyère or Swiss cheese
- 1/4 cup (1 ounce) finely grated fresh Parmesan cheese
- 1/4 cup chopped fresh chives
- 2 tablespoons nonfat dry milk
- 1 teaspoon chopped fresh thyme
- OR
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Roasted Pepper-and-Caper Stuffed Chicken Breasts
By Lv2Cook
Combine bell peppers, capers, rosemary, thyme, garlic, and 1 teaspoon oil in a small bowl; stir well
- 1 (12-ounce) bottle roasted red bell peppers drained and finely chopped
- 2 tablespoons capers
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1 garlic clove minced
- 2 teaspoons olive oil divided
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons minced shallots
- 1/4 cup dry white wine
- 1 (10 1/2-ounce) can low-salt chicken broth
- Chopped fresh parsley (optional)
Herbed Fruit Compote
By Lv2Cook
Heat oil in a large saucepan over medium heat
- 1 teaspoon olive oil
- 1 1/2 cups chopped onion
- 2 cups water
- 1/2 cup chopped dried pears
- 1/2 cup chopped dried apricots
- 1/2 cup dried tart cherries
- 1/2 cup raisins
- 1/4 cup sweet Marsala
- 2 tablespoons honey
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rubbed sage