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Recipes
Oven-Roasted Sweet Potatoes and Onions
By Lv2Cook
Preheat oven to 425º. Combine all ingredients in a 13 × 9-inch baking dish, tossing to coat
- 4 medium peeled sweet potatoes cut into 2-inch pieces (about 2 1/4 pounds)
- 2 medium Vidalia or other sweet onions cut into 1-inch pieces (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon garlic-pepper blend (such as Lawry's)
- 1/2 teaspoon salt
Curried Cucumber Dip
By Lv2Cook
Combine first 7 ingredients in a medium bowl; stir with a whisk
- 1/3 cup plain fat-free yogurt
- 1/3 cup fat-free sour cream
- 1/3 cup light mayonnaise
- 3/4 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- Dash ground red pepper
- 3/4 cup diced peeled cucumber
- 1/4 cup finely chopped radishes
- 2 tablespoons minced green onions
Tuna-and-Wild Rice Salad
By Lv2Cook
Prepare the rice according to package directions, omitting fat
- 1 (6.2-ounce) package fast-cooking recipe long-grain and wild rice (such as Uncle Ben's)
- 2 (6-ounce) cans low-sodium albacore tuna in water drained
- 1 (14-ounce) can quartered artichoke hearts drained
- 1 (4 1/2-ounce) jar sliced mushrooms drained
- 1/3 cup sliced green onions
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 1/4 teaspoon pepper
- 8 romaine lettuce leaves
- 12 cherry tomatoes halved
Pimento-Cheese Spoon Bread with Roasted Summer Squash
By Lv2Cook
Preheat oven to 375º. Combine water and cornmeal in a medium saucepan; stir well
- 1 cup water
- 1/2 cup yellow cornmeal
- 1/2 cup 1% low-fat milk
- 1/2 cup shredded extra-sharp Cheddar cheese (2 ounces)
- 1/4 cup grated fresh onion
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1/8 teaspoon black pepper
- 2 garlic cloves minced
- 1 (2-ounce) jar diced pimento drained
- 3 large egg whites (at room temperature)
- 1 tablespoon sugar
- Roasted Summer Squash
- Cooking spray
- ROASTED SUMMER SQUASH
- 2 cups thinly sliced yellow squash
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon garlic powder
- Cooking spray
Spicy Sesame-Crusted Chicken
By Lv2Cook
Combine the first 8 ingredients in a large zip-top plastic bag, and add the chicken
- 1 tablespoon sugar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon chopped peeled fresh ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pepper
- 1/2 teaspoon fennel seeds crushed
- 1/4 teaspoon salt
- 1 garlic clove crushed
- 4 (4-ounce) skinned, boned chicken breast halves
- 2 tablespoons all-purpose flour
- 1 large egg white lightly beaten
- 2 tablespoons sesame seeds
- 2 teaspoons vegetable oil
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 tablespoon low-sodium soy sauce
Smothered Chicken and Barley
By Lv2Cook
Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried mint flakes
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground red pepper
- 6 (4-ounce) chicken thighs skinned
- 1/2 teaspoon vegetable oil
- Cooking spray
- 1 1/2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon low-sodium soy sauce
- 3 1/2 cups low-salt chicken broth
- 1 1/4 cups uncooked pearl barley
- 1 (14.5-ounce) can diced tomatoes drained
- 6 tablespoons chopped green onions
Simple Roast Duckling
By Lv2Cook
Preheat oven to 500º. Remove giblets and neck from duckling; reserve for another use
- 4 pounds cleaned domestic duckling (fresh or frozen and thawed)
- 1 1/2 tablespoons five-spice powder
- 1 teaspoon salt
- 4 cups rock salt
- Fresh herbs such as thyme and parsley (optional)
Mediterranean Rub
By Lv2Cook
Combine all ingredients. Serving Size: 1 tablespoon
- 2 tablespoons fennel seeds crushed
- 1 tablespoon freeze-dried chives
- 1 tablespoon mustard seeds crushed
- 1 teaspoon lemon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Sukiyaki-Style Mixed Grill
By Lv2Cook
Cut zucchini and carrot lengthwise into quarters; cut each quarter crosswise in half
- 1 medium zucchini (about 6 ounces)
- 1 medium carrot (about 3 ounces)
- 2 teaspoons vegetable oil divided
- 1 (6-ounce) package presliced portobello mushrooms cut into 1/2 inch slices
- 1 medium red onion cut into 1/2-inch-thick slices (about 1/2 pound)
- 1 medium green bell pepper seeded and cut into 1/2 inch strips (about 6 ounces)
- 1 medium peeled sweet potato cut into 1/4 inch slices (about 6 ounces)
- 5 slices (1/8-inch-thick) peeled fresh ginger
- 1 cup sake (rice wine)
- 1/4 cup water
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 green onions cut into 2-inch pieces
- 1/2 teaspoon dark sesame oil
- 4 cups hot cooked Chinese-style noodles (about 8 ounces uncooked pasta)
Oven-Roasted Asparagus with Thyme
By Lv2Cook
Preheat oven to 400º. Snap off tough ends of asparagus; remove scales with a knife or vegetable peeler, if desire...
- 1 1/2 pounds asparagus spears
- 1 large garlic clove halved
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground pepper