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Recipes
Baja-Spiced Chicken Salad with Chutney Dressing
By Lv2Cook
Combine breadcrumbs, 1/2 teaspoon curry powder, 1/2 teaspoon ginger, salt, cumin, red pepper, and allspice in a sha...
- 1 cup dry breadcrumbs leaves removed
- 2 teaspoons curry powder divided
- 3/4 teaspoon ground ginger divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon ground allspice
- 2 teaspoons water
- 2 large egg whites lightly beaten
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/4 cup all-purpose flour
- 6 tablespoons fat-free peppercorn ranch dressing
- 1/4 cup mango chutney
- 2 tablespoons water
- 1 tablespoon olive oil divided
- Cooking spray
- 2 Granny Smith apples
- 2 teaspoons lemon juice
- 1 (10-ounce) package Italian-blend salad greens (about 6 cups)
- 1 cup trimmed watercress (about 1 small bunch)
- 1/2 cup golden raisins
- 1/4 cup walnut halves toasted
- 1 teaspoon coarsely ground black pepper
Stifado
By Lv2Cook
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
Creamed Salmon with Fresh Corn and Dill
By Lv2Cook
Prepare grill or broiler. Sprinkle both sides of the salmon fillet with black pepper
- 1 (3/4-pound) salmon fillet (about 1 inch thick)
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 4 ears shucked corn
- 1 cup whole milk divided
- 2 slices (1/2-inch-thick) onion
- 4 teaspoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon chopped fresh dill
- OR
- 1 teaspoon dried dill
- 8 slices (1/2-inch-thick) French bread toasted
Spinach-and-Ricotta-Filled Agnolotti with Tomato-Basil Sauce
By Lv2Cook
Heat a large Dutch oven over medium-high heat until hot
- 8 cups fresh spinach leaves
- 3 teaspoons olive oil divided
- 1 1/2 cups chopped Vidalia or other sweet onion
- 1 large garlic clove chopped
- 1/4 cup part-skim Ricotta cheese
- 2 tablespoons (1/2 ounce) grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg white
- 36 won ton wrappers
- 1 (14.5-ounce) can diced tomatoes undrained
- 2 tablespoons julienne-cut fresh basil
- 1/8 teaspoon salt
- Dash pepper
Coq au Vin
By Lv2Cook
Combine flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a shallow dish
- 1/4 cup all-purpose flour
- 1/4 teaspoon pepper divided
- 1/8 teaspoon salt
- 2 skinless chicken breast halves
- 2 skinless chicken thighs
- 2 skinless chicken drumsticks
- 1 tablespoon olive oil
- 2 tablespoons diced shallots
- 1 pound small mushrooms
- 1 1/4 cups diced plum tomato
- 1 cup diced carrot
- 1 cup diced celery
- 1 tablespoon chopped fresh tarragon
- OR
- 1 teaspoon dried tarragon
- 1 bay leaf
- 2/3 cup dry red wine
- 1/2 cup low-salt chicken broth
- 1/4 teaspoon salt
- 2 tablespoons finely chopped fresh chives
Soft Spice Biscotti
By Lv2Cook
Preheat oven to 375º. Combine first 9 ingredients in a large bowl; beat at low speed of a mixer for 1 minute
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 1/2 cup sliced almonds
- 1/3 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 2 teaspoons water
- 2 large egg whites
- 1 large egg
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Cooking spray
Mixed Herb "Salad"
By Lv2Cook
Steam half of spinach in a Dutch oven, covered, 2 minutes or until spinach wilts
- 16 cups torn spinach (about 3/4 pound)
- 1 1/2 teaspoons olive oil
- 1/2 cup finely chopped fresh parsley
- 1/3 cup finely chopped fresh cilantro
- 1 garlic clove finely chopped
- 1 tablespoon chopped black olives
- 1/4 teaspoon grated lemon rind
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
Corn Bread Dressing
By Lv2Cook
Slice hard-cooked eggs in half lengthwise; carefully remove yolks
- 2 hard-cooked large eggs
- McPherson Corn Bread (below)
- 1 (12-ounce) can refrigerated fluffy buttermilk biscuits
- 1 1/2 teaspoons rubbed sage
- 1/2 teaspoon pepper
- 5 cups low-salt chicken broth
- 2/3 cup chopped celery
- 2/3 cup chopped onion
- 2 large egg whites lightly beaten
- Cooking spray
- MCPHERSON CORN BREAD
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups skim milk
- 2 large egg whites lightly beaten
- Cooking spray
Sweet-and-Sour Chicken Soup
By Lv2Cook
Combine first 8 ingredients in a large Dutch oven; bring to a boil
- 6 cups Low-Fat Chicken Stock
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon bottled minced garlic
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1 (3 1/2-ounce) package shiitake mushrooms stems removed and thinly sliced (about 1 1/2 cups thinly sliced shiitake mush
- 2 cups shredded cooked chicken
- 2 cups thinly sliced spinach leaves
- 5 1/2 ounces somen (wheat noodles) or angel hair pasta uncooked
Parmesan Risotto-Stuffed Portobellos
By Lv2Cook
Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil)
- 1 (14 1/2-ounce) can vegetable broth
- 2 cups water
- 1 tablespoon olive oil divided
- 1 cup minced fresh onion
- 1 cup minced celery
- 1 cup minced carrot
- 1 cup uncooked Arborio or other short-grain rice
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced green onions or chives
- 4 (5-ounce) portobello mushrooms (about 6 inches wide)
- 1/4 cup (1-ounce) shredded part-skim Mozzarella cheese
- 1/2 cup water
- 1 tablespoon chopped onion
- 3 garlic cloves minced
- 1 (10-ounce) bag fresh spinach trimmed