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Spinach Salad with Sesame Pork

Spinach Salad with Sesame Pork

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Trim fat from pork; slice into thin strips

  • 1 pound pork tenderloin
  • 3 teaspoons dark sesame oil divided
  • 1/4 cup chopped green onions
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground pepper
  • 2 garlic cloves minced
  • Cooking spray
  • 1 tablespoon rice vinegar or white vinegar
  • 1 tablespoon water
  • 8 cups torn spinach
  • 1 (2-ounce) jar diced pimento
  • drained
  • 2 tablespoons coarsely grated Gruyère cheese
  • OR
  • 2 tablespoons coarsely grated aged Swiss cheese
  • 2 tablespoons sesame seeds toasted
0/5 (0 Votes)

Tomato-Stuffed Roasted Eggplant with Feta

Tomato-Stuffed Roasted Eggplant with Feta

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Preheat oven to 500º. Cut each eggplant half lengthwise into 1/4-inch-thick slices starting 1 inch from stem end

  • 2 medium eggplant (about 2 pounds) cut in half lengthwise
  • 1 1/4 cups slices (1/4-inch-thick) plum tomato (about 4 tomatoes)
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 garlic cloves minced
  • 1/4 cup (1 ounce) crumbled Feta cheese
  • Basil sprigs (optional)
0/5 (0 Votes)

Pear-Oatmeal Muffins

Pear-Oatmeal Muffins

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Preheat oven to 400º. Combine 1/2 cup oats, flour, and next 6 ingredients (flour through allspice) in a large bow...

  • 1 cup quick-cooking oats divided
  • 2 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground allspice
  • 2 cups chopped ripe pear
  • 3/4 cup low-fat buttermilk
  • 1/3 cup light Ricotta cheese
  • 1/4 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 large egg white
  • 1 large egg
  • Cooking spray
0/5 (0 Votes)

Sesame-and-Roasted Eggplant Soufflé

Sesame-and-Roasted Eggplant Soufflé

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Preheat oven to 400º. Cut a piece of foil long enough to fit around a 1 1/2-quart soufflé dish, allowing a 1- in...

  • Cooking spray
  • 3 cups cubed peeled eggplant (about 12 ounces)
  • 2 teaspoons dark sesame oil
  • 3 garlic cloves
  • 2 tablespoons all-purpose flour
  • 1 cup 1% low-fat milk
  • 2 large eggs lightly beaten
  • 2 tablespoons chopped fresh parsley
  • OR
  • 2 teaspoons dried parsley flakes
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tahini (sesame-seed paste)
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 large egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon sesame seeds
0/5 (0 Votes)

Chicken-Pasta Salad

Chicken-Pasta Salad

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Combine the first 6 ingredients in a large bowl

  • 4 cups cooked farfalle (about 8 ounces uncooked bow tie pasta)
  • 2 cups roasted, boned and skinned chicken breast halves (about 2 halves) diced ready-to-eat
  • 3/4 cup sliced carrot
  • 3/4 cup sliced celery
  • 1/2 cup frozen petite green peas thawed
  • 1/2 cup diced red bell pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated lemon rind
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
4/5 (1 Votes)

Salmon with Grilled Vegetables

Salmon with Grilled Vegetables

By

Peel onions, leaving root intact; cut each onion into 8 wedges

  • 1 pound red onions (2 large; about 1 pound)
  • 1/4 cup honey mustard
  • 3 tablespoons low-sodium soy sauce
  • 3 tablespoons lemon juice
  • 3 tablespoons brown sugar
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon salt
  • 4 small zucchini each cut lengthwise into 1/4-inch-thick slices (about 1 pound)
  • 4 (6-ounce) salmon steaks (1 inch thick)
  • Cooking spray
0/5 (0 Votes)

Sesame Spinach Salad

Sesame Spinach Salad

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Combine first 3 ingredients in a small bowl, and stir mixture until well-blended

  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame seeds toasted and crushed
  • 1 tablespoon honey
  • 1/2 pound fresh turnip greens
  • 1 (10-ounce) bag fresh spinach
  • 2 quarts water
0/5 (0 Votes)

Low-Fat Chicken Stock

Low-Fat Chicken Stock

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Remove and discard giblets and neck from chicken

  • 1 (3-pound) chicken
  • 16 cups water
  • 1 large onion cut into 1-inch pieces
  • 3 medium carrots cut into 3-inch pieces (about 1/2 pound)
  • 3 celery stalks cut into 1-inch pieces
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 1 large garlic clove
0/5 (0 Votes)

Spinach Lasagna

Spinach Lasagna

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Preheat oven to 350º. Heat a medium nonstick skillet coated with cooking spray over medium- high heat

  • Cooking spray
  • 1 cup chopped onion
  • 1 cup sliced mushrooms
  • 3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
  • 1 (12-ounce) container 1% low-fat cottage cheese
  • 1/3 cup low-fat sour cream
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 2 (10-ounce) packages frozen chopped spinach thawed, drained, and squeezed dry
  • 1/2 cup 1% low-fat milk
  • 12 cooked lasagna noodles
  • 1 (27 1/2-ounce) jar low-fat chunky mushroom pasta sauce
  • 1 cup (4 ounces) shredded part-skim Mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup (2 ounces) shredded sharp Cheddar cheese
0/5 (0 Votes)

Noodle-and-Cheese Pudding

Noodle-and-Cheese Pudding

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Preheat oven to 375º. Combine the first 10 ingredients in a large bowl

  • 1 cup 1% low-fat cottage cheese
  • 1 cup vanilla low-fat yogurt
  • 1/2 cup packed brown sugar
  • 1/2 cup tub-style light cream cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pepper
  • 1/2 teaspoon vanilla extract
  • 2 large eggs lightly beaten
  • 2 large egg whites lightly beaten
  • 4 cups cooked medium egg noodles (about 8 ounces uncooked)
  • Cooking spray
0/5 (0 Votes)