Lv2Cook's profile page
Recipes
Oyster Dressing
By Lv2Cook
Preheat oven to 350º. Melt margarine in a Dutch oven over medium-high heat
- 2 tablespoons margarine
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 garlic cloves minced
- 12 cups (1-inch) cubed French bread (about 1 pound)
- 2 cups herb-seasoned stuffing mix
- 1/2 cup water
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 (10-ounce) containers standard oysters undrained
- 1 cup chopped green onions
- 1/2 cup finely shredded Parmesan cheese
- Cooking spray
Curried Lentil Soup
By Lv2Cook
Heat oil in a large Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 1/4 teaspoons curry powder
- 7 cups water
- 3/4 cup lentils
- 2 tablespoons chopped fresh basil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1 (14.5-ounce) can diced tomatoes undrained
- Fresh basil (optional) fresh basil
Turkey Scaloppine with Apricot-Ginger Sauce
By Lv2Cook
Combine turkey tenderloin, all-purpose flour, salt, and pepper in a large zip-top plastic bag; seal and shake to co...
- 1/2 pound turkey tenderloin cut into 3 × 1/2-inch wide strips
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons vegetable oil
- Cooking spray
- 1 cup green bell pepper strips
- 2 tablespoons minced shallots
- 1 teaspoon minced peeled fresh ginger
- 2/3 cup apricot nectar
- 2/3 cup low-salt chicken broth
- 1 tablespoon chopped dried apricots
- 1 tablespoon currants
- 2 teaspoons brown sugar
- 2 teaspoons balsamic vinegar
Pine Nut-Crusted Snapper
By Lv2Cook
Preheat oven to 400º. Place bread in a food processor; process until crumbs are fine
- 2 (1-ounce) slices white bread torn into pieces
- 1/4 cup pine nuts toasted
- 1 egg white
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 (6-ounce) skinned red snapper or other firm white fish fillets
- Cooking spray
- 2 teaspoons reduced-calorie margarine melted
- Lime wedges
Spicy Tofu and Noodles with Mushrooms
By Lv2Cook
Combine boiling water and mushrooms in a bowl; cover and let stand 15 minutes
- 1 cup boiling water
- 1 (1/2-ounce) package dried wood ear or shiitake mushrooms
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup thinly sliced green onions
- 2 teaspoons minced peeled fresh ginger
- 1 teaspoon chile-garlic sauce (such as Lee Kum Kee)
- 2 garlic cloves minced
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 1/2 cups cooked rice vermicelli
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 2 teaspoons rice vinegar
- 1 (12.3-ounce) package firm tofu cubed (about 2 cups)
- 12 Bibb lettuce leaves
- 1/2 cup hoisin sauce
- 1/4 cup pine nuts toasted
College Chicken Casserole
By Lv2Cook
Combine first 5 ingredients in a Dutch oven; bring to a boil
- 6 cups water
- 1/2 cup dry white wine
- 1 1/2 teaspoons dried basil
- 2 garlic cloves halved
- 1 (10 1/2-ounce) can low-salt chicken broth
- 6 chicken breast halves (about 2 1/4 pounds)
- 4 chicken thighs (about 1 pound)
- Cooking spray
- 4 cups sliced cremini mushrooms (about 8 ounces)
- 1/4 cup all-purpose flour
- 1 cup 1% low-fat milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups herb-seasoned stuffing mix
- 3 tablespoons light butter melted
Southwestern Bean Stew Over Polenta
By Lv2Cook
Heat oil in a medium saucepan over medium heat
- 2 teaspoons vegetable oil
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1/2 cup chopped onion
- 3 garlic cloves minced
- 1/2 cup bottled salsa
- 2 teaspoons ground cumin
- 1 (15-ounce) can black beans drained
- 1 (14 1/2-ounce) can no-salt-added diced tomatoes undrained
- 1 (16-ounce) tube Mexican pepper polenta cut crosswise into 12 slices
- 1/4 cup fat-free sour cream
- 1/4 cup chopped fresh cilantro
- 4 ounces ripe diced peeled avocado (about 1/2 small)
Skillet Shrimp and Vegetables
By Lv2Cook
Preheat broiler. Line a broiler pan with foil; coat with cooking spray
- Cooking spray
- 1 1/2 cups (1/4-inch) cubed peeled eggplant
- 1 cup cubed green bell pepper
- 1 cup cubed zucchini
- 1 cup coarsely chopped red onion
- 2 garlic cloves peeled
- 2 teaspoons olive oil
- 3/4 pound large shrimp peeled
- 2 cups drained canned no-salt-added whole tomatoes coarsely chopped
- 1 teaspoon dried thyme
- 1/8 teaspoon pepper
- 6 pitted ripe olives quartered
Mediterranean Wrap
By Lv2Cook
Preheat broiler. Combine first 6 ingredients in a bowl, and set aside
- 3/4 cup chopped tomato
- 1 tablespoon diced red onion
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon lime juice
- 1/8 teaspoon salt
- 1 garlic clove minced
- 1 cup hot cooked jasmine or long-grain rice
- 2 tablespoons chopped fresh basil
- OR
- 2 teaspoons dried basil
- 1 cup chopped red bell pepper
- 3/4 cup diced zucchini
- 3/4 cup diced yellow squash
- 1/4 cup diced red onion
- 2 tablespoons balsamic vinegar
- 2 teaspoons olive oil
- 4 (8-inch) fat-free flour tortillas
- 1/4 cup (1 ounce) crumbled Feta cheese
Summer Pasta Salad with Chicken, Mint, and Dill
By Lv2Cook
Combine first 7 ingredients in a large bowl; stir well
- 1 (8-ounce) carton plain fat-free yogurt
- 1 tablespoon minced fresh dill
- OR
- 1 teaspoon dried dill
- 1 tablespoon minced fresh mint
- OR
- 1 teaspoon dried mint flakes
- 1 tablespoon coarse-grained mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 cups cooked fusilli (about 6 ounces uncooked twisted spaghetti)
- 2 cups skinned, cubed roasted chicken breast (about 8 ounces)
- 1 cup diced green bell pepper
- 1 cup diced tomato
- 1/2 cup thinly sliced green onions
- 1 (14-ounce) can quartered artichoke hearts drained