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Recipes
Peach-and-Blueberry Cobbler
By Lv2Cook
Preheat oven to 350º. Combine first 4 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives u...
- 1 cup reduced-fat baking mix
- 1/2 cup regular oats
- 1/4 cup firmly packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup chilled reduced-calorie stick margarine cut into small pieces
- 4 cups frozen sliced peaches
- 2 cups frozen blueberries
- 1/4 cup granulated sugar
- Vanilla low-fat frozen yogurt (optional)
Four-Corn Pie
By Lv2Cook
Preheat oven to 400º. Place a small nonstick skillet coated with cooking spray over medium heat until hot
- Cooking spray
- 1 cup chopped onion
- 2 (8 3/4-ounce) cans no-salt-added whole-kernel corn drained
- 1 (8 1/2-ounce) can no-salt-added cream-style corn
- 1 (15 1/2-ounce) can white hominy drained
- 1 (4 1/2-ounce) can chopped green chiles drained
- 1/4 cup chopped fresh cilantro
- 3/4 cup (3 ounces) shredded Colby-Jack cheese divided
- 3/4 cup egg substitute
- 1 cup cornflakes finely crushed
- 4 tablespoons fat-free sour cream
Russian Skillet Stroganoff
By Lv2Cook
Trim fat from steak, and cut steak diagonally across the grain into thin slices
- 1 (3/4-pound) flank steak
- 1 tablespoon cornstarch
- 1 teaspoon olive oil
- 2 cups thinly sliced onion
- 1 (8-ounce) package presliced mushrooms
- 1/2 cup low-salt beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fat-free sour cream
- 2 tablespoons finely chopped fresh parsley
- 2 cups hot cooked long-grain rice
Chicken Noodle Soup
By Lv2Cook
Melt margarine in a large Dutch oven over medium-high heat
- 1 tablespoon stick margarine or butter
- 1 cup chopped carrot
- 1 cup chopped parsnip
- 1/2 cup thinly sliced celery
- 1 tablespoon all-purpose flour
- 3 1/2 cups low-salt chicken broth
- 1 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups uncooked wide egg noodles (about 4 ounces)
- 1 pound skinned boned chicken breast halves cut into 1-inch pieces
- 2 tablespoons chopped fresh parsley
Roasted Red Pepper-Lentil Bisque
By Lv2Cook
Combine first 5 ingredients in a large saucepan; bring to a boil
- 3 cups water
- 1 cup diced carrot
- 2/3 cup dried lentils
- 1/2 cup sun-dried tomatoes (about 13) packed without oil
- 1 bay leaf
- 1 (14 1/2-ounce) can plum tomatoes undrained
- 4 cups pieces red bell pepper (1-inch)
- 1 tablespoon olive oil
- 8 garlic cloves peeled
- 1 cup dry red wine
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Savory Red Pepper-Cornmeal Scones
By Lv2Cook
Preheat oven to 400º. Combine first 7 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives u...
- 2/3 cup all-purpose flour
- 1/3 cup yellow cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons chilled stick margarine cut into small pieces
- 1/3 cup diced red bell pepper
- 1/3 cup fat-free buttermilk
- Cooking spray
Spiced Stuffed Pork Tenderloin with Mango-Chile Sauce
By Lv2Cook
Preheat oven to 350º. Bring broth to a boil in a small saucepan
- 3/4 cup low-salt chicken broth
- 1/4 cup uncooked orzo (rice-shaped pasta)
- 2 tablespoons chopped bottled roasted red bell peppers
- 1 tablespoon chopped green onions
- 1 tablespoon grated Parmesan cheese
- 1 1/4 pounds pork tenderloin
- 1 (0.7-ounce) package Italian salad dressing mix (such as Good Seasons)
- 1 tablespoon brown sugar
- Cooking spray
- Mango-Chile Sauce
- Lime slices (optional)
- Flat-leaf parsley sprigs (optional)
- MANGO-CHILE SAUCE
- 3/4 cup low-salt chicken broth
- 2/3 cup chopped peeled ripe mango
- 1/3 cup chopped peeled peach or nectarine
- 1 tablespoon fresh lime juice
- 1 tablespoon brown sugar
- 1 teaspoon chopped canned chipotle chile in adobo sauce
- 1/4 cup fat-free sour cream
Mushroom-Stuffed Chicken Breasts with Madeira Sauce
By Lv2Cook
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat
- 1 teaspoon olive oil divided
- 2 cups diced crimini or button mushrooms
- 1 large garlic clove minced
- 1/4 teaspoon pepper
- 4 (4-ounce) skinned, boned chicken breast halves
- 4 (2 1/2-ounce) slices Gouda or fontina cheese
- 3/4 cup low-salt chicken broth
- 1/4 cup Madeira or dry sherry
- 1 teaspoon cornstarch
- 1 teaspoon water
- 4 small crimini or button mushrooms halved (optional)
- Thyme sprigs (optional)
Thai Beef-and-Noodle Salad
By Lv2Cook
Steam beans, covered, 5 minutes or until crisp-tender
- 1 (9-ounce) package frozen French-cut green beans thawed
- 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
- 4 ounces sliced deli roast beef cut into 1-inch wide strips
- 1/4 cup chopped fresh cilantro
- 1/4 cup plum sauce
- 2 tablespoons lime juice
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
Peach-and-Blackberry Compote
By Lv2Cook
Combine the first 3 ingredients in a bowl; stir well
- 3 tablespoons honey
- 3 tablespoons fresh lime juice
- 1 teaspoon grated lime rind
- 2 cups sliced peeled peaches
- 1 cup fresh blackberries