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Recipes
Spiced Pear Butter
By Lv2Cook
Combine pears and juice in a large saucepan or Dutch oven
- 6 cups chopped peeled ripe pears (about 2 pounds)
- 1/2 cup apple juice
- 1 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom (optional)
- 1 teaspoon vanilla extract
Tempeh Vegetable Stir-Fry
By Lv2Cook
Combine first 4 ingredients in a small bowl
- 1/3 cup low-sodium soy sauce
- 4 teaspoons dry sherry
- 2 teaspoons sugar
- 1/2 teaspoon cornstarch
- 2 teaspoons dark sesame oil
- 1 (8-ounce) package tempeh cut into 1/2-inch cubes
- 1 1/2 cups broccoli florets
- 1 cup diagonally sliced carrot (1/8-inch-thick)
- 1/2 cup diced red bell pepper
- 1 cup thinly sliced shiitake mushroom caps (about 8 ounces mushrooms)
- 1 teaspoon minced peeled fresh ginger
- 2 garlic cloves minced
- 2 cups fresh bean sprouts
- 1/2 cup sliced green onions (1-inch)
Pasta with Chicken-Vegetable Marinara Sauce
By Lv2Cook
Heat oil in a Dutch oven coated with cooking spray over medium-high heat
- 1 tablespoon olive oil
- Cooking spray
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 garlic cloves minced
- 3/4 pound skinned, boned chicken breast cut into bite-size pieces
- 2 cups low-fat spaghetti sauce
- 3/4 cup sliced zucchini
- 1/2 cup water
- 1 tablespoon red wine vinegar
- 2 teaspoons dried Italian seasoning
- 1/4 teaspoon salt
- 1 (8-ounce) package presliced mushrooms
- 4 cups hot cooked penne (about 2 1/2 cups uncooked tubular pasta)
- 1/4 cup grated Parmesan cheese
- Fresh thyme (optional)
Fajita Salad with Creamy Cilantro-Lime Sauce
By Lv2Cook
Combine first 6 ingredients in a medium bowl
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound skinned, boned chicken breast cut into thin strips
- Cooking spray
- 6 cups shredded romaine lettuce
- 1 1/3 cups thinly sliced green bell pepper rings
- 1 cup sliced red onion separated into rings
- 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
- 2 tablespoons sliced ripe olives
- 1 (15-ounce) can pinto beans rinsed and drained
- 1 medium tomato cut into 8 wedges
- Creamy Cilantro-Lime Sauce
- CREAMY CILANTRO-LIME SAUCE
- 1/2 cup fat-free sour cream
- 1/2 cup light mayonnaise
- 1/3 cup skim milk
- 3 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon balsamic vinegar
- 2 large garlic cloves minced
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
Cheesy Noodles with Corn
By Lv2Cook
Preheat oven to 450º. Place flour in a medium saucepan
- 3 tablespoons all-purpose flour
- 2 cups 1% low-fat milk
- 1/4 teaspoon pepper
- 1/2 (16-ounce) loaf light processed cheese (such as Velveeta Light) cubed
- 4 cups cooked wide egg noodles (about 6 1/2 ounces uncooked pasta)
- 1/2 cup chopped green onions
- 1 (10-ounce) package frozen whole-kernel corn thawed
- Cooking spray
- 2 tablespoons grated Parmesan cheese
Roast Lamb with Yogurt-Mint Glaze
By Lv2Cook
Trim fat from lamb. Make several small slits in lamb; stuff with garlic slices
- 1 (5-pound) boned leg of lamb
- 4 garlic cloves sliced
- 2 cups plain low-fat yogurt
- 1/3 cup chopped fresh mint
- 1 teaspoon ground cumin
- 1/8 teaspoon pepper
- 1 Dash ground red pepper
- 2 bay leaves
- 12 peeled red potatoes quartered (about 3 1/2 pounds)
- Olive oil-flavored cooking spray
- 3/4 teaspoon salt
Salsa Roja
By Lv2Cook
Combine first 6 ingredients in a large bowl; toss gently
- 2 cups diced fresh plum tomatoes
- 1 1/2 cups diced red bell pepper
- 1 1/3 cups chopped onion
- 2 large jalapeño peppers seeded and diced
- 1 (14.5-ounce) can plum tomatoes undrained and chopped
- 6 garlic cloves minced
- 3/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup fresh lime juice
- 2 tablespoons finely chopped fresh oregano
- 2 tablespoons balsamic vinegar
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 (5.5-ounce) can no-salt-added vegetable juice
Southwestern Meat Loaf and Baked Potatoes
By Lv2Cook
Preheat oven to 375º. Combine first 8 ingredients in a large bowl; stir well
- 1 pound ground round
- 1 cup frozen whole-kernel corn
- 1/2 cup picante sauce
- 1/3 cup regular oats
- 1/4 cup minced fresh cilantro
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 large egg white
- Cooking spray
- 1/4 cup ketchup
- 4 medium baking potatoes (about 1 1/2 pounds)
- 1/2 cup fat-free sour cream
- Freeze-dried chives (optional)
Spiced Plum Butter
By Lv2Cook
Combine juice and plums in a large saucepan or Dutch oven
- 3/4 cup orange juice
- 4 pounds plums quartered
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves