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Recipes
Weinkraut with Apples
By Lv2Cook
Place sauerkraut in a colander; rinse under cold water
- 7 1/2 cups refrigerated sauerkraut drained
- 2 bacon slices cut into 1-inch pieces
- 2 1/3 cups coarsely chopped onion
- 4 cups coarsely chopped peeled Braeburn or other cooking apple (about 1 1/4 pounds)
- 1 cup low-salt chicken broth
- 1/2 teaspoon pepper
- 2 bay leaves
- 1 (750-milliliter) bottle Riesling or other dry white wine
- 1 teaspoon caraway seeds (optional)
Provençale Hero
By Lv2Cook
Preheat oven to 425º. Combine first 8 ingredients in a large bowl; stir with a whisk
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced fresh rosemary
- OR
- 1 teaspoon dried rosemary
- 2 teaspoons dried Italian seasoning
- 2 teaspoons olive oil
- 1/2 teaspoon pepper
- 2 garlic cloves minced
- 2 cups (1-inch) cubed peeled eggplant (about 1 medium)
- 1 1/2 cups (1-inch) cubed yellow squash (about 2 small)
- 1 cup (1-inch) cubed red bell pepper (about 1 large)
- 3/4 cup (1-inch) cubed zucchini (about 1 small)
- 1 cup (1-inch) cubed tomato (about 1 large)
- 1 (16-ounce) loaf French bread cut in half lengthwise
- 6 (1-ounce) slices part-skim Mozzarella cheese
Grilled Asian Beef Salad
By Lv2Cook
Trim fat from steak. Sprinkle both sides with salt and black pepper
- 1 (1-pound) lean flank steak
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Cooking spray
- 1/4 cup seasoned rice vinegar
- 1/4 cup fresh lime juice
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated peeled fresh ginger
- 1/8 teaspoon crushed red pepper
- 6 cups chopped romaine lettuce
- 1 1/2 cups bean sprouts
- 1/2 cup red bell pepper strips
Tandoori Chicken Wrap
By Lv2Cook
Combine the first 7 ingredients in a medium bowl, stirring to coat chicken
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon dried orange peel
- 1 pound skinned, boned chicken breast halves cut into strips
- 2 teaspoons sesame oil or vegetable oil divided
- Cooking spray
- 1 1/2 cups julienne-cut carrot (1 1/2-inch)
- 8 sliced green onions (1-inch)
- 1/4 cup fresh cilantro leaves
- Tomato-Curry Yogurt (recipe follows)
- 4 (6-inch) flour tortillas
- 1/2 cup mango chutney
- Cilantro sprigs (optional)
- TOMATO-CURRY YOGURT
- 1 cup plain low-fat yogurt
- 1/2 cup tomato sauce
- 3/4 teaspoon curry powder
- 1/4 teaspoon sugar
- 1/8 teaspoon pepper
Double Corn-and-Ham Casserole
By Lv2Cook
Preheat oven to 400º. Prepare corn bread: Lightly spoon flour into a dry measuring cup; level with a knife
- CORN BREAD
- 1/2 cup all-purpose flour
- 1/3 cup yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup 1% low-fat milk
- 1 tablespoon vegetable oil
- 1 large egg white
- Cooking spray
- CASSEROLE
- 6 ears shucked corn
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1 cup diced lean ham (about 6 ounces)
- 1/2 cup chopped green onions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
- 1 large egg
- Fresh chives (optional)
Summer Risotto
By Lv2Cook
Bring broth to a simmer in a saucepan (do not boil)
- 2 (14 1/2-ounce) cans vegetable broth
- 1 tablespoon olive oil
- 2 teaspoons margarine or butter
- 1 cup diced onion
- 1 cup (1/4-inch) cut green beans
- 1/2 cup chopped red bell pepper
- 1/2 cup diced carrot
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh basil
- 2 garlic cloves minced
- 1 cup uncooked Arborio rice or other short-grain rice
- 1/2 cup dry white wine
- 1 tablespoon grated fresh Parmesan cheese
- 1/4 teaspoon black pepper
- Minced fresh flat-leaf parsley (optional)
Curried Santa Barbara Shrimp Salad
By Lv2Cook
Combine first 4 ingredients in a small bowl
- 1/2 cup fat-free mayonnaise
- 1 tablespoon curry powder
- 1 tablespoon fresh lime juice
- 1 teaspoon minced peeled fresh ginger
- 3/4 cup sake (rice wine) divided
- 1/2 cup golden raisins
- 1 pound large shrimp peeled and deveined
- 4 cups diced Asian pear or ripe pear
- 1 1/2 cups diced peeled mango
- 6 tablespoons slivered almonds toasted
- 8 cups gourmet salad greens
Spicy Bistro Steak Subs
By Lv2Cook
Melt margarine in a large nonstick skillet over medium-high heat
- 1 tablespoon stick margarine
- 2 garlic cloves minced
- 1 pound thinly sliced lean deli roast beef
- 2 tablespoons ketchup
- 4 teaspoons Worcestershire sauce
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground red pepper
- 1 (12-ounce) can dark beer
- 6 (2 1/2-ounce) hoagie rolls with sesame seeds cut half lengthwise
- Carrot curls and olives (optional)
New England Boiled Dinner with Horseradish Sauce
By Lv2Cook
Trim fat from brisket. Place brisket in a large stockpot, and add water, pickling spice, and garlic
- 1 (3-pound) cured corned beef brisket
- 4 quarts water
- 1 teaspoon pickling spice
- 1 garlic clove halved
- 2 cups trimmed Brussels sprouts (about 12 ounces)
- 12 small boiling onions
- 6 medium carrots quartered
- 6 medium parsnips quartered
- 2 3/4 pounds rutabaga peeled and cut into 12 pieces (about 1 large)
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon dry mustard
- 1 tablespoon cider vinegar
- 1 tablespoon prepared horseradish
- 2 teaspoons margarine
Three-Bean Tacos
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat until hot
- 1 teaspoon olive oil
- 1 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 garlic clove minced
- 1 cup canned chickpeas (garbanzo beans) rinsed and drained
- 1/2 cup canned black beans rinsed and drained
- 1/2 cup canned pinto beans rinsed and drained
- 1 (8-ounce) can no-salt-added tomato sauce
- 12 taco shells
- 3/4 cup shredded iceberg lettuce
- 3/4 cup diced tomato
- 1/2 cup finely shredded reduced-fat sharp Cheddar cheese
- 1/2 cup salsa