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Recipes
Farmers' Market Chicken
By Lv2Cook
Combine the first 5 ingredients in a medium bowl; stir well with a whisk
- 3 tablespoons tomato paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1 garlic clove minced
- 2 tablespoons Italian-seasoned breadcrumbs
- 4 (4-ounce) skinned, boned chicken breast halves
- 1 tablespoon olive oil
- 1 cup diced carrot
- 1 cup diced red onion
- 1 cup diced yellow squash
- 1 cup diced zucchini
- 2 tablespoons dry vermouth
- 4 cups hot cooked long-grain rice
- 2 teaspoons chopped fresh rosemary
Steak and Black-Eyed Pea Salad
By Lv2Cook
Preheat broiler. Trim fat from steak
- 1 (12-ounce) lean flank steak
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- Cooking spray
- 5 cups torn romaine lettuce
- 1 cup cherry tomatoes halved
- 1 cup (1/4-inch-thick) sliced cucumber
- 1/2 cup sliced onion separated into rings
- 1 (15.8-ounce) can black-eyed peas rinsed and drained
- 3/4 cup fat-free Italian dressing
Orange-Currant Chicken with Toasted Walnuts
By Lv2Cook
Combine first 6 ingredients in a small bowl; set aside
- 1/3 cup currants or raisins
- 1/2 teaspoon grated orange rind
- 3 tablespoons orange marmalade
- 3 tablespoons orange juice
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon curry powder
- Cooking spray
- 1 pound skinned, boned chicken breast cut into bite-size pieces
- 1 cup chopped red bell pepper
- 1 3/4 cups water divided
- 1 cup uncooked couscous
- 1/4 cup chopped walnuts toasted
Crustillant of Crab with Blackberry Chutney
By Lv2Cook
Preheat oven to 500º . Heat oil in medium nonstick skillet over medium-high heat
- 1 teaspoon vegetable oil
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1 1/2 cups blackberries
- Dash ground turmeric
- Dash salt
- 1 1/4 cups (6 ounces) lump crabmeat shell pieces removed
- 1/4 cup (2 ounces) goat cheese
- 1 teaspoon chopped fennel fronds
- 1/4 (16-ounce) package frozen phyllo dough thawed
- Butter-flavored cooking spray
- Fennel fronds (optional)
Tropical Fruit Napoleons
By Lv2Cook
Combine first 5 ingredients in a bowl; beat at medium speed of a mixer until smooth
- 1/2 cup fat-free sour cream
- 1/3 cup sifted powdered sugar
- 1/3 cup tub-style light cream cheese
- 1/4 cup soft tofu
- 1/2 teaspoon grated lemon rind
- 2 tablespoons dry breadcrumbs
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 5 sheets frozen phyllo dough thawed
- 2 tablespoons reduced-calorie stick margarine melted
- Cooking spray
- 1/2 cup diced carambola (star fruit)
- 1/2 cup diced peeled papaya
- 1/2 cup diced banana
- 1 tablespoon powdered sugar
Pepper-Pear Relish
By Lv2Cook
Combine first 7 ingredients in a large saucepan, and bring to a boil
- 3/4 cup rice vinegar
- 1/2 cup firmly packed brown sugar
- 1/2 cup chopped red bell pepper
- 1/4 cup minced fresh onion
- 1 teaspoon minced seeded jalapeño pepper
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 3 cups chopped peeled pear (about 3 medium)
Fuzzy-Navel Bread Pudding
By Lv2Cook
Preheat oven to 350º. Bake biscuits according to package directions; cool
- 1 (17.3-ounce) can reduced-fat refrigerated buttermilk biscuits (such as Pillsbury Grands)
- 4 1/2 cups (1-inch) cubed French bread (about 8 [1-ounce] slices)
- 1 cup raisins
- 1/2 cup packed brown sugar
- 1 large egg
- 2 cups skim milk
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (20-ounce) can unsweetened crushed pineapple undrained
- Cooking spray
- 1/4 cup reduced-calorie stick margarine
- 1/2 cup orange juice
- 1/4 cup amaretto (almond-flavored liqueur)
- 1 (1-pound) box powdered sugar
Ranch Slaw
By Lv2Cook
Combine green onions and slaw in a large bowl
- 1/2 cup sliced green onions
- 2 (10-ounce) bags angel hair slaw
- 2/3 cup fat-free ranch dressing
- 2 (11-ounce) cans mandarin oranges in light syrup well-drained
- 1 ripe peeled avocado pitted and coarsely chopped
Three-Pepper Quesadillas
By Lv2Cook
Combine first 7 ingredients in a bowl
- 1 cup finely chopped yellow bell pepper
- 1 cup finely chopped red bell pepper
- 1/2 cup chopped Vidalia or other sweet onion
- 1 tablespoon finely chopped seeded jalapeño pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Cooking spray
- 8 (6-inch) corn tortillas
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
Freckled Zucchini with Lemon-Dill Cream
By Lv2Cook
Combine first 5 ingredients in a small bowl
- 6 tablespoons plain fat-free yogurt
- 2 tablespoons low-fat sour cream
- 1 1/2 teaspoons chopped fresh dill
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1 teaspoon vegetable oil divided
- 4 medium zucchini (about 1 1/2 pounds) cut lengthwise into 1/4 inch slices