Lv2Cook's profile page
Recipes
Peach-and-Walnut Salad
By Lv2Cook
Drain peaches in a colander over a bowl, reserving 1/4 cup syrup
- 1 (29-ounce) can sliced peaches in heavy syrup undrained and chilled
- 3/4 cup tub fat-free cream cheese softened
- 1/4 cup coarsely chopped walnuts
- Curly-leaf lettuce leaves
- Ground cinnamon
Four-Layer Chili with Beans
By Lv2Cook
Cook meat and garlic in a Dutch oven over medium-high heat until browned, stirring to crumble
- 3/4 pound ground round
- 2 garlic cloves minced
- 2 teaspoons chili powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- 2 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 (14.5-ounce) cans no-salt-added stewed tomatoes undrained
- 1 (15-ounce) can kidney beans drained
- 4 1/2 cups hot cooked vermicelli (about 9 ounces uncooked pasta)
- 6 tablespoons diced onion
- 6 tablespoons (1 1/2 ounces) reduced-fat sharp Cheddar cheese
Watercress-and-Sprout Salad
By Lv2Cook
Combine soy sauce, vinegar, water, and oil in a medium bowl, and stir well with a whisk
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon sesame oil
- 4 cups trimmed watercress
- 1 cup bean sprouts
- 1 tablespoon sesame seeds toasted
Praline Banana-Yam Pudding
By Lv2Cook
Preheat oven to 350º. Bake potatoes at 350º for 1 hour or until tender
- 2 3/4 pounds sweet potatoes (about 4 medium)
- 2 ripe bananas
- 2 tablespoons margarine melted
- 1/4 cup packed dark brown sugar divided
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 tablespoon margarine
- 2 tablespoons chopped pecans
Grilled Arugula-Stuffed Swordfish Steaks
By Lv2Cook
Cut a horizontal slit through one side of each steak to form a deep pocket; set aside
- 4 (6-ounce) swordfish steaks (about 1 1/2 inches thick
- 1/4 cup dry white wine
- 1/4 cup fresh lime juice
- 1/4 cup low-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon coarsely ground pepper
- 1/2 teaspoon dark sesame oil
- 1 garlic clove minced
- 1/4 teaspoon salt
- 4 cups trimmed arugula
- Cooking spray
Tabbouleh with Oranges and Sunflower Seeds
By Lv2Cook
Combine bulgur and boiling water in a large bowl
- 3/4 cup uncooked bulgur or cracked wheat
- 2 cups boiling water
- 2 navel oranges
- 1 tablespoon sugar
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chopped fresh parsley
- 3/4 cup chopped fresh mint
- 3/4 cup diced seeded peeled cucumber
- 1/2 cup coarsely chopped red onion
- 2 navel oranges each cut crosswise into 10 (1/4-inch-thick) slices
- 2 tablespoons sunflower seeds
Desk Set Oven-Fried Chicken Breasts
By Lv2Cook
Preheat oven to 400º. Combine first 6 ingredients in a shallow dish
- 1/4 cup dry breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic salt
- 1/4 teaspoon ground red pepper
- 1/3 cup low-fat buttermilk
- 4 (6-ounce) skinned chicken breast halves
- Cooking spray
- 1 tablespoon stick margarine or butter melted
Stuffed Portobello Mushrooms
By Lv2Cook
Prepare marinated mushrooms: Combine first 6 ingredients in a large zip-top plastic bag
- MARINATED MUSHROOMS
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 4 garlic cloves minced
- 4 large portobello mushrooms gills and stems removed
- STUFFING
- 1 teaspoon olive oil
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced onion
- 4 cups (1/2-inch) cubed sourdough bread (about 6 [1-ounce] slices)
- 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
- 1/4 cup minced fresh parsley
- 2 tablespoons water
- 2 large eggs lightly beaten
- 2 tablespoons grated Parmesan cheese
Curried Lamb-and-Spinach Burgers
By Lv2Cook
Combine the first 8 ingredients in a medium bowl
- 1 pound lean ground lamb
- 2/3 cup fresh breadcrumbs
- 1/3 cup savory chutney (such as Raffetto's Chut-Nut Colonial)
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 (10-ounce) package frozen chopped spinach thawed, drained and squeezed dry
- 2 garlic cloves minced
- 4 (2-ounce) onion sandwich buns
- 1/4 cup savory chutney (such as Raffetto's Chut-Nut Colonial)
Spicy Bayou Rub
By Lv2Cook
Combine all ingredients. Serving Size: 1 tablespoon
- 2 tablespoons paprika
- 2 teaspoons garlic powder
- 1 1/2 teaspoons dried thyme
- 1 teaspoon ground red pepper
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg