Lv2Cook's profile page
Recipes
Gingersnap Pumpkin Pie
By Lv2Cook
Preheat oven to 325º. Combine first 3 ingredients in a bowl; toss with a fork until moist
- 1 3/4 cups gingersnap crumbs (about 43 cookies, finely crushed)
- 2 1/2 tablespoons reduced-calorie stick margarine melted
- 2 tablespoons granulated sugar
- Cooking spray
- 1 1/2 cups fresh or canned pumpkin purée
- 3/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large egg whites
- 1 large egg
- 1 (12-ounce) can evaporated skim milk
Roasted Corn-Chicken Soup
By Lv2Cook
Combine first 12 ingredients in a stockpot; bring to a boil
- 6 cups water
- 1/4 cup chopped fresh parsley
- OR
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon black peppercorns
- 3 pounds chicken pieces
- 5 (10 1/2-ounce) cans low-salt chicken broth
- 3 medium carrots quartered
- 3 medium parsnips quartered
- 2 celery stalks quartered
- 1 medium onion quartered
- 4 whole cloves
- 3 garlic cloves
- 2 bay leaves
- 2 cups frozen whole-kernel corn thawed
- Cooking spray
- 1/2 cup finely chopped celery
- 1/3 cup minced fresh parsley
- OR
- 1 tablespoon dried parsley flakes
- 3/4 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1 (9-ounce) package fresh cheese tortellini uncooked
Heart-Smart Fajitas
By Lv2Cook
Trim fat from steak. Slice steak diagonally across grain into thin strips
- 1 (1-pound) lean flank steak
- 8 (8-inch) fat-free flour tortillas
- Cooking spray
- 2 large tomatoes cut into 1/2-inch-thick wedges
- 2 medium onions cut into 1/2-inch-thick wedges
- 3 tablespoons commercial taco seasoning (3/4 envelope)
- 2 small garlic cloves minced
- 1/2 cup chopped tomato
- 1/2 cup shredded iceberg lettuce
- 1/2 cup chopped onion
- 1/2 cup (2 ounces) grated reduced-fat sharp Cheddar cheese
- 1/2 cup fat-free sour cream
- 1/2 cup salsa
Browned Garlic-and-Burgundy Marinade
By Lv2Cook
Heat oil in a small nonstick skillet coated with cooking spray over medium-high heat until hot
- 2 teaspoons olive oil
- Cooking spray
- 3 garlic cloves thinly sliced
- 3/4 cup dry red wine
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon dried tarragon
Tuna-Noodle Casserole
By Lv2Cook
Preheat oven to 450º. Melt margarine in a saucepan over medium-high heat
- 1 tablespoon stick margarine or butter
- 3/4 cup diced onion
- 1 cup 2% reduced-fat milk
- 1 (10 1/2-ounce) can condensed reduced-fat cream of mushroom soup with cracked pepper and herbs (such as Healthy Choice)
- 3 cups hot cooked egg noodles (about 6 ounces uncooked pasta)
- 1 1/4 cups frozen green peas thawed
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 (6-ounce) cans low-sodium tuna in water drained and flaked
- 1 (2-ounce) jar diced pimento drained
- 1/3 cup fresh breadcrumbs
- 2 tablespoons grated Parmesan cheese
Gingery Plum Jam
By Lv2Cook
Combine plums and water in a Dutch oven, and bring to a boil
- 4 pounds ripe purple-skinned plums pitted and cut into 1-inch pieces (24 plums)
- 1 cup water
- 3 cups sugar
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons minced peeled fresh ginger
- 2 strips (3-inch) julienne-cut lemon rind
Tri-Colored Shrimp Plate
By Lv2Cook
Preheat broiler. Cut bell peppers in half lengthwise, discarding the seeds and membranes
- 2 red bell peppers
- 2 yellow bell peppers
- 24 jumbo shrimp peeled and deveined (about 1 1/2 pounds)
- 1 tablespoon Lemon Grass Oil divided
- 1 teaspoon crushed red pepper
- 2 garlic cloves minced
- Cooking spray
- 1 1/2 (10-ounce) bags fresh spinach
Garden "Sloppy Joes"
By Lv2Cook
Heat oil in a nonstick skillet over medium heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup diced carrot
- 1 (8-ounce) package tempeh crumbled
- 2 cups canned crushed tomatoes in purée undrained
- 1/4 cup water
- 1/4 cup bottled hot-and-spicy barbecue sauce
- 2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 8 (1 1/2-ounce) whole-wheat hamburger buns
Sweet Curry Paste
By Lv2Cook
Combine all ingredients, and stir well with a whisk
- 1/2 cup mango chutney
- 1/4 cup orange marmalade
- 1 tablespoon dark sesame oil
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
Pan-Seared Scallops with Chili Cream Sauce
By Lv2Cook
Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops
- 1 1/2 pounds sea scallops
- 2 tablespoons plus 2 teaspoons all-purpose flour divided
- 1 teaspoon vegetable oil
- 1 teaspoon margarine
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 3/4 cup 1% low-fat milk
- 2 tablespoons chopped fresh cilantro
- Fresh cilantro sprigs