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Recipes
Grilled Barbecued Oysters
By Lv2Cook
Combine the first 7 ingredients in a small saucepan, and stir well
- 1/2 cup hot sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 4 garlic cloves minced
- 48 oysters in the shell scrubbed
- 1/4 cup chopped fresh flat-leaf parsley
- 8 lemon wedges
Tarragon-Roasted Chicken with Mushrooms and Potatoes
By Lv2Cook
Preheat oven to 500º. Remove and discard giblets and neck from the chicken
- 1 (3-pound) roasting chicken
- Cooking spray
- 8 tarragon sprigs
- 4 medium red potatoes (about 1 1/4 pounds) halved
- 1/2 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 6 cups quartered mushrooms (about 1 pound)
Dried Cranberry-Apple Conserve
By Lv2Cook
Combine first 5 ingredients; cover fruit mixture, and let stand 30 minutes
- 2 cups sweetened dried cranberries (such as Craisins)
- 1 1/2 cups boiling water
- 1/3 cup diced dried apple
- 1/4 cup raisins
- 1 tablespoon minced crystallized ginger
- 1/3 cup white wine vinegar
- 3 tablespoons sugar
- 1/8 teaspoon ground red pepper
- Dash ground allspice
- Dash ground cinnamon
- Dash ground ginger
- 1/4 cup red plum or raspberry jam
Summer-Garden Tart
By Lv2Cook
Preheat oven to 400º. Heat oil in a nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 1 cup vertically sliced Vidalia or other sweet onion
- 1 cup sliced yellow squash (about 1 medium)
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 garlic cloves minced
- 1 cup fresh corn kernels (about 2 ears)
- 1/2 cup 1% low-fat milk
- 1 (11 1/2-ounce) can refrigerated corn bread twists
- Cooking spray
- 1 tablespoon yellow cornmeal
- 1/4 cup (1 ounce) shredded part-skim Mozzarella cheese
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 cup chopped fresh parsley
Curried Sweet Potato Bisque
By Lv2Cook
Heat olive oil in a Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 teaspoons curry powder
- 1/4 teaspoon ground allspice
- 1 cup water
- 3 (10 1/2-ounce) cans low-salt chicken broth
- 3 1/2 pounds cubed, peeled sweet potato (5 cups)
- 1/2 teaspoon salt
- 1 1/2 cups plain fat-free yogurt divided
- Minced fresh chives (optional)
Spicy Crusted Swordfish with Citrus-Walnut Sauce
By Lv2Cook
Combine first 6 ingredients in a bowl
- 2 tablespoons Italian-seasoned breadcrumbs
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 3 teaspoons extra-virgin olive oil divided
- 4 (6-ounce) swordfish steaks (about 1 inch thick)
- 1 cup water
- 2/3 cup uncooked couscous
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh mint
- 1/2 cup currants or raisins
- 1 teaspoon grated orange rind
- 1/2 cup fresh orange juice
- 2 tablespoons coarsely chopped toasted walnuts
- 1 tablespoon honey
- Cherry tomatoes (optional)
New England Fish Chowder
By Lv2Cook
Melt margarine in a saucepan over medium heat
- 2 tablespoons margarine
- 3 tablespoons shredded carrot
- 2 tablespoons diced celery
- 2 tablespoons minced fresh onion
- 2 tablespoons plus 1 teaspoon all-purpose flour
- 3 1/2 cups skim milk divided
- 2 cups diced peeled baking potato
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound cod or other lean white fish fillets cut into 1-inch pieces
- Unsalted oyster crackers (optional)
Three-Cheese Lasagna Divan
By Lv2Cook
Preheat oven to 350º. Combine the first 8 ingredients in a medium bowl, and stir well
- 2 cups chopped cooked chicken breast (about 3/4 pound)
- 1 cup fat-free cottage cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup egg substitute
- 1/4 cup chopped onion
- 1/4 teaspoon garlic powder
- 1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium cream of mushroom soup undiluted
- 1 (10-ounce) package frozen chopped broccoli thawed and drained
- Cooking spray
- 9 cooked lasagna noodles
- 9 slices (3/4-ounce) American reduced-fat cheese cut into small pieces
- 1 teaspoon paprika
Peach-Ginger Salsa
By Lv2Cook
Combine all ingredients, and stir well
- 1 cup cubed peeled peaches (about 2 peaches)
- 1 cup cubed seeded tomato (about 3 tomatoes)
- 1/4 cup sliced green onions
- 2 teaspoons sugar
- 2 teaspoons cider vinegar
- 1 teaspoon minced peeled fresh ginger
- 1/8 teaspoon salt
- Dash freshly ground black pepper
French Onion Burgers
By Lv2Cook
Heat oil in a 12-inch cast-iron skillet over medium-high heat
- 2 teaspoons vegetable oil
- 2 cups chopped onion
- 1 pound ground round
- 1/4 teaspoon pepper
- 1 large egg white lightly beaten
- 1 teaspoon salt
- 4 (1 1/2-ounce) French bread rolls split and toasted
- OR
- 4 (1 1/2-ounce) hamburger buns split and toasted
- 4 teaspoons fat-free French salad dressing
- OR
- 4 teaspoons fat-free blue cheese salad dressing