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Tarragon Chicken with Roasted Vegetables

Tarragon Chicken with Roasted Vegetables

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Preheat oven to 450º. Sprinkle both sides of chicken breasts with tarragon, salt, and 1/4 teaspoon pepper; set asi...

  • 4 (6-ounce) skinned chicken breast halves
  • 3 tablespoons chopped fresh tarragon
  • OR
  • 2 teaspoons dried tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper divided
  • 10 pearl onions unpeeled
  • 1 cup baby carrots (or carrots cut into 2-inch pieces)
  • 1 cup trimmed Brussels sprouts halved
  • 1 tablespoon olive oil
  • 2 plum tomatoes quartered
  • 1 teaspoon dried thyme
  • 1 (15-ounce) can baby corn drained
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Pasta Rootanesca

Pasta Rootanesca

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Heat oil in a large nonstick skillet over high heat

  • 2 teaspoons olive oil
  • 2 cups diced onion
  • 1 cup diced carrot
  • 1 cup diced fennel bulb
  • 3 garlic cloves minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
  • 1 cup water
  • 2 tablespoons capers
  • 1/4 cup pitted chopped kalamata olives
  • 2 tablespoons balsamic vinegar
  • 1 (25 1/2-ounce) jar fat-free marinara sauce
  • 6 cups hot cooked vermicelli (about 12 ounces uncooked pasta)
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Eye of Round with Roasted-Garlic Sauce

Eye of Round with Roasted-Garlic Sauce

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Preheat oven to 350º. Remove white papery skin from garlic heads (do not peel or separate the cloves)

  • 3 whole garlic heads
  • 2 cups fat-free beef broth divided
  • 4 teaspoons dried marjoram divided
  • 1 teaspoon salt divided
  • 8 garlic cloves peeled
  • 2 large shallots peeled
  • 1 (4-pound) lean eye-of-round roast
  • 1/2 teaspoon pepper
  • 1 tablespoon brandy
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Vegetarian Tamale Pie

Vegetarian Tamale Pie

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Combine tomato sprinkles and boiling water; let stand 20 minutes

  • 1/2 cup sun-dried tomato sprinkles
  • 1/2 cup boiling water
  • 4 cups water
  • 1 1/2 cups yellow cornmeal
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • Cooking spray
  • 1 cup chopped onion
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons chili powder
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 (16-ounce) can pinto beans rinsed and drained
  • 1 (14 3/4-ounce) can no-salt-added cream-style corn
  • 1 (4.5-ounce) can chopped green chiles drained
  • 6 tablespoons low-fat sour cream
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Pork-and-Apple Stir-Fry

Pork-and-Apple Stir-Fry

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Place a large nonstick skillet coated with cooking spray over medium-high heat until hot

  • Cooking spray
  • 8 ounces lean, boned pork loin cut into 1/2-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 1/3 cup dry white wine
  • 1/3 cup fat-free chicken broth
  • 1 cup red bell pepper strips
  • 1 cup thinly sliced peeled Granny Smith apple (about 1/2 pound)
  • 1 teaspoon grated peeled fresh ginger
  • 1 cup (1-inch) sliced green onions
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 1/2 cups hot cooked rice
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Strawberry-Orange Mélange

Strawberry-Orange Mélange

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Peel and section oranges over a bowl, and squeeze membranes to extract juice

  • 4 navel oranges (about 2 pounds)
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/4 cup fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 2 cups sliced strawberries
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups vanilla low-fat ice cream
  • Mint sprigs (optional)
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Crunchy Vegetable Wrap

Crunchy Vegetable Wrap

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Spread 1 tablespoon cream cheese over each tortilla; top each with a lettuce leaf

  • 1/4 cup tub-style fat-free cream cheese
  • 4 (10-inch) fat-free flour tortillas
  • 4 curly leaf lettuce leaves
  • 1 cup alfalfa sprouts
  • 1 cup shredded red cabbage
  • 1/2 cup chopped tomato
  • 1/4 cup (1 ounce) crumbled blue cheese
  • 2 tablespoons finely diced red onion
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Stifado

Stifado

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Heat the oil in a Dutch oven over medium-high heat

  • 1 teaspoon vegetable oil
  • 1 1/2 pounds boned rump roast cut into 1-inch cubes
  • 2 teaspoons dried oregano
  • 3 garlic cloves minced
  • 1/2 cup dry red wine
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon salt
  • 4 whole cloves
  • 1 (14.5-ounce) can no-salt-added stewed tomatoes undrained
  • 1 (14 1/4-ounce) can fat-free beef broth
  • 6 cups (1/3-inch-thick) sliced onion separated into rings
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Southwestern Meat Loaf and Baked Potatoes

Southwestern Meat Loaf and Baked Potatoes

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Preheat oven to 375º. Combine first 8 ingredients in a large bowl; stir well

  • 1 pound ground round
  • 1 cup frozen whole-kernel corn
  • 1/2 cup picante sauce
  • 1/3 cup regular oats
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 large egg white
  • Cooking spray
  • 1/4 cup ketchup
  • 4 medium baking potatoes (about 1 1/2 pounds)
  • 1/2 cup fat-free sour cream
  • Freeze-dried chives (optional)
0/5 (0 Votes)

Spiced Pear Butter

Spiced Pear Butter

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Combine pears and juice in a large saucepan or Dutch oven

  • 6 cups chopped peeled ripe pears (about 2 pounds)
  • 1/2 cup apple juice
  • 1 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom (optional)
  • 1 teaspoon vanilla extract
0/5 (0 Votes)