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Recipes
Seared Duck Breast with Bulgur Salad and Orange Dressing
By Lv2Cook
Preheat oven to 400º. Bring broth to a boil, and add bulgur
- 1 cup homemade or canned vegetable broth
- 1/2 cup uncooked bulgur or cracked wheat
- 2 cups (1/2-inch) cubed peeled sweet potato
- Cooking spray
- 1/4 cup dried cranberries
- 1 cup boiling water
- 1 cup coarsely chopped gourmet salad greens
- 1/2 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 1/4 cup thawed frozen orange juice concentrate undiluted
- 2 teaspoons olive oil
- 1 teaspoon chopped shallots
- 1 teaspoon water
- 4 (8-ounce) duck breast halves
Spicy Peppered Pears in Red Wine
By Lv2Cook
Peel and core pears. Cut each pear in half lengthwise; set aside
- 2 pounds pears
- 1 (6-inch) vanilla bean split lengthwise (optional)
- 1/3 cup sugar
- 1 tablespoon black peppercorns
- 5 whole cloves
- 1 (3-inch) cinnamon stick
- 1 (750-milliliter) bottle dry red wine
- 1/4 cup (1 ounce) crumbled blue cheese
New England Fish Chowder
By Lv2Cook
Melt margarine in a saucepan over medium heat
- 2 tablespoons margarine
- 3 tablespoons shredded carrot
- 2 tablespoons diced celery
- 2 tablespoons minced fresh onion
- 2 tablespoons plus 1 teaspoon all-purpose flour
- 3 1/2 cups skim milk divided
- 2 cups diced peeled baking potato
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound cod or other lean white fish fillets cut into 1-inch pieces
- Unsalted oyster crackers (optional)
Tiramisu Angel Torte
By Lv2Cook
Place a colander in a 2-quart glass measure or medium bowl
- 3 (8-ounce) cartons plain fat-free yogurt
- 1 cup sugar divided
- 1/2 cup water
- 2 tablespoons instant espresso
- OR
- 1/4 cup instant coffee granules
- 2 tablespoons Kahlúa (coffee-flavored liqueur)
- 2 tablespoons skim milk
- 1/2 teaspoon vanilla extract
- 1 (4-ounce) carton Mascarpone cheese
- 2 tablespoons unsweetened cocoa
- 1 ounce bittersweet chocolate grated
- 1 (10-inch) round angel food cake
Peanut Butter Icebox Cookies
By Lv2Cook
Combine first 3 ingredients, and set aside
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons stick margarine softened
- 2 tablespoons chunky peanut butter
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg white
- Cooking spray
French-Style Beef and Bow Ties
By Lv2Cook
Combine first 6 ingredients; set aside
- 1/4 cup red wine vinegar
- 3 tablespoons no-salt-added beef broth
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon honey mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 3 cups hot cooked farfalle (about 6 ounces uncooked bow tie pasta)
- 2 cups diced zucchini
- 2 cups chopped plum tomato
- 1/3 cup chopped fresh parsley
- 4 ounces sliced lean deli roast beef cut into 1/2-inch-wide strips
Samosa Quesadillas
By Lv2Cook
Preheat oven to 350º. Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 1 cup very thinly sliced cabbage
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon curry powder
- 1 teaspoon minced peeled fresh ginger
- 2 garlic cloves minced
- 1 cup mashed peeled potato cooked without salt or fat
- 1/4 cup frozen green peas thawed
- 1 tablespoon low-sodium soy sauce
- 8 6-inch fat-free flour tortillas
- 1 cup (4 ounces) shredded Muenster cheese
Chicken, Leeks, and Plum Tomatoes with Linguine
By Lv2Cook
Sprinkle chicken with salt and pepper
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cooking spray
- 1 cup low-salt chicken broth
- 1/4 cup dry vermouth
- 3 cups thinly sliced leek (about 3 large)
- 4 garlic cloves minced
- 2 (14 1/2-ounce) cans plum tomatoes undrained and chopped
- 5 cups hot cooked linguine (about 12 ounces uncooked pasta)
- 1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
- 1/3 cup chopped fresh basil
Roasted-Eggplant Dip
By Lv2Cook
Preheat oven to 400º. Pierce eggplant several times with a fork; place eggplant and shallots on a foil-lined baki...
- 1 (1-pound) eggplant
- 3 large shallots peeled
- 3 tablespoons plain low-fat yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/3 cup chopped fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lemon cut into wedges
- 4 (6-inch) pitas each cut into 8 wedges
- Paprika (optional)
Scalloped Pumpkin and Spinach
By Lv2Cook
Preheat oven to 375º. Cook pumpkin in boiling water 8 minutes or until tender
- 6 cups cubed peeled fresh pumpkin (about 2 pounds)
- Cooking spray
- 1 1/2 cups thinly sliced onion
- 1/4 cup all-purpose flour
- 2 cups low-salt chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon pepper
- 3/4 cup (3 ounces) shredded reduced-fat Swiss cheese divided
- 1 (10-ounce) package frozen chopped spinach thawed, drained and squeezed dry