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Recipes
Roasted Cornish Hens and Jerusalem Artichokes in Tomato-Olive Sauce
By Lv2Cook
Remove and discard giblets and necks from hens
- 2 (1 1/2-pound) Cornish hens
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper divided
- 1 pound Jerusalem artichokes peeled and cut into 1-inch pieces
- 10 large shallots peeled and halved
- 1 teaspoon olive oil
- 4 medium tomatoes cut into 1-inch pieces (about 1 3/4 pounds)
- 1/4 cup sliced green olives drained
- 1 tablespoon red wine vinegar
Saucy Flank Steak Sandwich
By Lv2Cook
Trim fat from steak. Combine steak and next 6 ingredients (steak through hot sauce) in a large zip-top plastic bag
- 1 (1 1/2-pound) lean flank steak
- 1 cup reduced-calorie ketchup
- 1/4 cup red wine vinegar
- 2 tablespoons light-colored corn syrup
- 1 tablespoon prepared mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- Cooking spray
- 8 (1 1/2-ounce) hamburger buns
- Ripe olives (optional)
Spiced Chile Paste
By Lv2Cook
Remove stems and seeds from chiles
- 2 dried pasilla chiles (about 1/2 ounce)
- 1/4 cup cider vinegar
- 1 tablespoon olive oil
- 4 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Mostaccioli-Spinach Bake
By Lv2Cook
Preheat oven to 350º. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked mostaccioli (about 3 cups uncooked tubular-shaped pasta)
- 2 tablespoons reduced-calorie stick margarine divided
- 1 cup vertically sliced onion
- 2 teaspoons bottled minced garlic
- 1/4 cup all-purpose flour
- 2 1/2 cups skim milk
- 1 1/4 cups (5 ounces) preshredded Parmesan cheese divided
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon pepper
- 1 (14.5-ounce) cam diced tomatoes with basil, garlic and oregano
- 1 (10-ounce) package frozen chopped spinach thawed and drained
- Cooking spray
- 1/4 cup dry breadcrumbs
- 2 tablespoons preshredded Parmesan cheese (1/2 ounce)
- Parsley sprigs (optional)
Tex-Mex Bean Burgers with Tomato Salsa
By Lv2Cook
Combine first 5 ingredients in a bowl
- 1 cup chopped tomato
- 1/2 cup chopped red onion
- 1/4 cup minced fresh cilantro
- 2 tablespoons minced seeded jalapeño pepper
- 2 tablespoons fresh lime juice
- 2 (16-ounce) cans pinto beans drained
- 4 teaspoons olive oil
- 2/3 cup minced fresh onion
- 4 garlic cloves minced
- 2 tablespoons ground coriander
- 4 teaspoons all-purpose flour
- 4 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Cooking spray
- 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
- 6 (1 1/2-ounce) hamburger buns
Fennel-and-Garlic Breadsticks
By Lv2Cook
Preheat oven to 350º . Heat oil in a small nonstick skillet over medium heat
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon fennel seeds
- 1/4 teaspoon coarsely ground pepper
- 2 garlic cloves minced
- 1 (11-ounce) can refrigerated breadstick dough
- Olive-oil flavored cooking spray
Roasted Vegetable-Cheese Pie
By Lv2Cook
Preheat oven to 400º. Combine first three ingredients
- 2 cups cooked jasmine, basmati or long-grain rice
- 2 large egg whites lightly beaten
- 1/4 cup grated Parmesan cheese
- Cooking spray
- 1 1/2 cups sliced zucchini
- 1 1/2 cups sliced yellow squash
- 1 cup thinly sliced onion
- 1 cup thinly sliced fennel bulb (about 1 small bulb)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 2 garlic cloves crushed
- 1/4 cup chopped pitted kalamata olives
- 1 tomato sliced
- 1/2 cup (2 ounces) Fontina cheese divided
Cherry-Nectarine Upside-down Cake
By Lv2Cook
Preheat oven to 350º. Coat bottom of a 9-inch round cake pan with melted margarine
- 1 tablespoon stick margarine or butter melted
- 1/4 cup packed brown sugar
- 1 cup pitted sweet cherries
- 2 cups thinly sliced nectarines
- 1 teaspoon lemon juice
- 1 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons sliced almonds toasted and ground
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2/3 cup granulated sugar
- 1/4 cup stick margarine or butter softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 large egg
- 2/3 cup low-fat buttermilk
Roasted Chicken with Mexican Mole Sauce
By Lv2Cook
Preheat oven to 350º. Bring 1 cup chicken broth to a boil in a saucepan
- 1 (10 1/2-ounce) can low-salt chicken broth divided
- 2 (6-inch) corn tortillas torn
- 2 teaspoons vegetable oil divided
- 1/2 cup chopped onion
- 1/2 teaspoon dried oregano
- 1 large garlic clove minced
- 2 tablespoons chili powder
- 1 tablespoon all-purpose flour
- 1 (14.5-ounce) can no-salt-added stewed tomatoes undrained
- 1 tablespoon unsweetened cocoa
- 2 tablespoons peanut butter
- 1 tablespoon cider vinegar
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 8 skinned chicken quarters (about 3 pounds)
- Cooking spray
- 4 teaspoons sesame seeds toasted
Sarah's Pasta with Black Beans and Artichoke Hearts
By Lv2Cook
Heat oil in a large skillet over medium heat
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves minced
- 2 tablespoons minced fresh oregano
- OR
- 2 teaspoons dried oregano
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- 1 (14 1/2-ounce) can pasta-style tomatoes undrained
- 1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
- 1 (15-ounce) can no-salt-added black beans drained
- 1 (4.5-ounce) jar sliced mushrooms drained
- 3 cups hot cooked tricolor fusilli (about 2 cups uncooked twisted spaghetti)
- 1 (14-ounce) can quartered artichoke hearts drained
- 1/4 cup (1 ounce) grated fresh Romano cheese