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Recipes
Four-Cheese Vegetable Lasagna
By Lv2Cook
Cook lasagna noodles, omitting salt and fat
- 12 uncooked lasagna noodles
- 2 teaspoons vegetable oil
- Cooking spray
- 2 cups chopped broccoli
- 1 1/2 cups thinly sliced carrot
- 1 cup sliced green onions
- 1/2 cup chopped red bell pepper
- 3 garlic cloves minced
- 1/2 cup all-purpose flour
- 3 cups 1% low-fat milk
- 1/2 cup grated fresh Parmesan cheese (2 ounces) divided
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed dry
- 1 1/2 cups 1% low-fat cottage cheese
- 1 cup shredded part-skim Mozzarella cheese (4 ounces)
- 1/2 cup shredded Swiss cheese (2 ounces)
- Freshly ground pepper (optional) freshly ground pepper
Rosemary-Roasted Potatoes with Goat Cheese
By Lv2Cook
Preheat oven to 400º. Combine first 7 ingredients in a large zip-top plastic bag, turning well to coat
- 10 cups cubed yellow Finnish potato or baking potato (about 4 pounds)
- 2 tablespoons chopped fresh rosemary
- OR
- 2 teaspoons dried rosemary
- 3 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 garlic cloves chopped
- Cooking spray
- 3/4 cup (3 ounces) crumbled goat cheese
Chicken Fricassée
By Lv2Cook
Place the flour in a shallow dish
- 1/4 cup all-purpose flour
- 2 chicken breast halves (about 1 pound) skinned
- 2 chicken drumsticks (about 1/2 pound) skinned
- 2 chicken thighs (about 1/2 pound) skinned
- 1 tablespoon olive oil
- 12 garlic cloves finely chopped (about 2 tablespoons)
- 1 1/2 cups dry white wine
- 1 1/2 cups diced plum tomato
- 1/4 cup oil-cured olives pitted
- 3 tablespoons chopped fresh basil
- OR
- 1 tablespoon dried basil
- 1 tablespoon chopped fresh oregano
- OR
- 1 teaspoon dried oregano
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (16-ounce) tube polenta cut into 12 slices
- Cooking spray
Roasted Pork Tenderloin with Apples and Sweet Potatoes
By Lv2Cook
Preheat oven to 500º. Combine first 4 ingredients in a small bowl
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon pepper
- 4 1/2 cups (1-inch) cubed peeled sweet potato (about 1 1/2-pounds)
- 4 teaspoons olive oil divided
- 2 (3/4-pound) pork tenderloins
- Cooking spray
- 4 large Granny Smith apples each peeled and cut into 6 wedges
Savory Broiled Quail
By Lv2Cook
Combine first 3 ingredients in a large zip-top plastic bag; add quail
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons sherry
- 1 1/2 teaspoons dark sesame oil
- 4 4-ounce semi-boned quail
- Cooking spray
- 1/4 teaspoon cornstarch
Spiced Squash Butter
By Lv2Cook
Preheat oven to 400º. Cut squash in half lengthwise; discard seeds and stringy pulp
- 3 medium acorn or other winter squash (about 3 pounds)
- 1/2 cup thawed apple juice concentrate undiluted
- 3/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Mushroom-Lover's Pizza
By Lv2Cook
Preheat oven to 500º. Roll dough into a 13 × 9-inch rectangle; place on a baking sheet sprinkled with cornmeal
- 1 (10-ounce) can refrigerated pizza crust dough
- 1 tablespoon cornmeal
- 1 1/4 cups sliced oyster mushroom caps (about 3.75 ounces)
- 1 1/4 cups sliced cremini mushrooms
- 1/4 cup thinly sliced shallots
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon pepper
- 1/4 cup grated fresh Parmesan cheese
- 1/4 cup (1 ounce) shredded Fontina or Swiss cheese
Texas Shepherd's Pie
By Lv2Cook
Preheat oven to 375º Place potato slices in a medium saucepan
- 1 1/2 pounds peeled baking potato cut into 1/4-inch thick slices
- 1/3 cup low-fat buttermilk
- 1/2 teaspoon salt divided
- 1/2 teaspoon pepper divided
- 1 pound ground round
- 1/2 cup chopped onion
- 1/3 cup chopped celery
- 1/4 cup shredded carrot
- 1/2 teaspoon fennel seeds crushed
- 1 teaspoon instant minced garlic
- 1 1/2 cups salsa
- Cooking spray
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Peach Melba Pie
By Lv2Cook
Preheat oven to 350º. Place cookies in a food processor; process until crumbly
- 40 reduced-calorie vanilla wafers
- 2 tablespoons stick margarine melted
- 1 large egg white
- Cooking spray
- 4 cups vanilla low-fat frozen yogurt
- 1 1/2 cups thinly sliced peeled peaches
- 3 tablespoons sugar
- 2 teaspoons lemon juice
- Raspberry Sauce
- RASPBERRY SAUCE
- 1/2 cup seedless raspberry jam
- 1 tablespoon lemon juice
- 2 1/2 cups fresh raspberries
Four Grain-and-Vegetable Burritos
By Lv2Cook
Sort and wash beans; place in a large Dutch oven
- 1 cup dried black beans
- 2 tablespoons olive oil
- 3 cups chopped carrot
- 1 1/2 cups chopped leek
- 1 1/2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 cup finely chopped mushrooms
- 1 cup chopped celery
- 3 cups canned vegetable broth divided
- 1 tablespoon hot chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 4 garlic cloves minced
- 1 cup uncooked medium-grain rice
- 1 cup uncooked lentils
- 1/2 cup uncooked pearl barley
- 1/2 cup raisins
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chopped tomato
- 10 (10-inch) flour tortillas
- 2/3 cup (about 2 1/2 ounces) shredded smoked Gouda
- Shredded leaf lettuce
- 2/3 cup fat-free sour cream
- 1 1/4 cups commercial peach salsa