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Curried Vegetables

Curried Vegetables

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Layer carrot, potato, cauliflower, and green beans in a vegetable steamer over boiling water

  • 1 cup diagonally sliced carrot
  • 1 1/4 cups cubed peeled baking potato (about 1/2 pound)
  • 2 cups cauliflower florets
  • 2 cups diagonally sliced (1-inch) green beans
  • 1 1/2 teaspoons vegetable oil
  • 1/2 cup coarsely chopped onion
  • 1 tablespoon grated peeled fresh ginger
  • 1 garlic clove minced
  • 1 tablespoon curry powder
  • 1/2 cup no-salt-added chicken broth
  • 1 cup plain low-fat yogurt
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cups hot cooked rice
  • 1/4 cup chopped unsalted cashews
  • 1/4 cup coarsely chopped fresh cilantro
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Turkey-Veggie Meatballs

Turkey-Veggie Meatballs

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Preheat oven to 400º. Combine all ingredients except cooking spray in a bowl; stir well

  • 1 1/2 pounds ground turkey
  • 1/2 cup dry breadcrumbs
  • 1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
  • 1/3 cup finely chopped green onions
  • 1/4 cup coarsely shredded carrot
  • 1/4 cup coarsely shredded zucchini
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg white
  • 2 garlic cloves crushed
  • Cooking spray
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Pioneer Ketchup

Pioneer Ketchup

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Place a colander in a 2-quart glass measure or medium bowl

  • 1 tablespoon salt
  • 1 teaspoon whole cloves
  • 1 teaspoon whole allspice
  • 1 (3-inch) cinnamon stick broken
  • 1 1/2 cups sugar
  • 2 cups finely chopped onion
  • 1 cup chopped celery
  • 1 1/2 cups white vinegar
  • 1 tablespoon maple syrup
  • 2 medium Rome apples peeled and quartered
  • 1 medium pear peeled and quartered
  • 1 (8.25-ounce) can sliced peaches in light syrup drained
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Spicy Turkey Fajitas

Spicy Turkey Fajitas

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Combine the first 8 ingredients in a zip-top plastic bag; seal, and shake well to coat

  • 1 cup (1-inch) diagonally sliced green onions
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 pound turkey breast cutlets (1/4-inch-thick) cut into 1/4-inch-wide strips
  • 4 (8-inch) flour tortillas
  • 1 teaspoon vegetable oil
  • 2 large ripe plantains (about 1 1/4 pounds) peeled and thinly sliced
  • 1/8 teaspoon ground red pepper
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Confetti Quesadillas

Confetti Quesadillas

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Heat margarine in a medium nonstick skillet over medium heat

  • 1 tablespoon stick margarine or butter
  • 1 cup chopped onion
  • 1 cup fresh corn kernels (about 2 ears)
  • 1 garlic clove minced
  • 2/3 cup chopped tomato
  • 1 1/2 teaspoons minced, seeded jalapeño pepper
  • 1/2 pound medium shrimp peeled, deveined, and chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh cilantro
  • 1/4 teaspoon salt
  • 8 (8-inch) fat-free flour tortillas
  • 1 cup (4 ounces) shredded part-skim Mozzarella cheese
  • 1 cup Three-Pepper Salsa
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Spaghetti and Meat Sauce

Spaghetti and Meat Sauce

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Cook the meat in a large Dutch oven over medium-high heat until browned, stirring to crumble

  • 1 1/2 pounds ultra-lean ground beef
  • Cooking spray
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced green bell pepper
  • 1 cup diced red bell pepper
  • 3 garlic cloves minced
  • 2 cups shredded zucchini (about 2 large)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup sugar
  • 2 (28-ounce) cans crushed tomatoes undrained
  • 1 (14.5-ounce) can stewed tomatoes undrained
  • 1 (12-ounce) can tomato paste
  • 1 (7-ounce) bottle roasted red bell peppers undrained
  • 14 cups hot cooked spaghetti (about 1 3/4 pounds uncooked pasta)
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Classic Custard

Classic Custard

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Preheat oven to 325º. Combine eggs, sugar, and salt in a large bowl; stir well with a whisk

  • 6 large eggs
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 4 cups 1% low-fat milk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • Cooking spray
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Skillet-Roasted Lemon Chicken with Potatoes

Skillet-Roasted Lemon Chicken with Potatoes

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Preheat oven to 450º Coat a 10-inch cast-iron skillet with 1 teaspoon oil

  • 3 teaspoons extra-virgin olive oil divided
  • 1 large lemon sliced
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt divided
  • 1/4 teaspoon pepper divided
  • 4 garlic cloves minced
  • 8 (3-ounce) skinned, boned chicken thighs
  • 1 teaspoon chopped fresh rosemary
  • OR
  • 1/4 teaspoon dried rosemary
  • 10 cherry tomatoes
  • 10 kalamata olives
  • 8 small red potatoes quartered (about 1 pound)
  • 2 garlic cloves minced
  • Rosemary sprig (optional)
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Meringue with Peaches and Blackberries

Meringue with Peaches and Blackberries

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Preheat oven to 275º. Cover a baking sheet with parchment paper

  • 6 large egg whites (at room temperature)
  • 1 cup sugar divided
  • 1/4 cup ground toasted pecans
  • 6 cups sliced peeled peaches
  • 3 cups raspberries
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 2 cups blackberries
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Sun-Dried Tomato Dip

Sun-Dried Tomato Dip

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Combine tomatoes and 1 cup boiling water in a bowl; let stand 15 minutes or until soft

  • 1 (3-ounce) package sun-dried tomatoes packed without oil (about 2 cups)
  • 1/3 cup fresh basil leaves (do not substitute dried basil)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Italian-style tomato paste
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (15-ounce) can white beans drained
  • 1 garlic clove minced
  • Pita chips or baked tortilla chips (optional)
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