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Recipes
Tarragon Chicken with Roasted Vegetables
By Lv2Cook
Preheat oven to 450º. Sprinkle both sides of chicken breasts with tarragon, salt, and 1/4 teaspoon pepper; set asi...
- 4 (6-ounce) skinned chicken breast halves
- 3 tablespoons chopped fresh tarragon
- OR
- 2 teaspoons dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper divided
- 10 pearl onions unpeeled
- 1 cup baby carrots (or carrots cut into 2-inch pieces)
- 1 cup trimmed Brussels sprouts halved
- 1 tablespoon olive oil
- 2 plum tomatoes quartered
- 1 teaspoon dried thyme
- 1 (15-ounce) can baby corn drained
Pasta Rootanesca
By Lv2Cook
Heat oil in a large nonstick skillet over high heat
- 2 teaspoons olive oil
- 2 cups diced onion
- 1 cup diced carrot
- 1 cup diced fennel bulb
- 3 garlic cloves minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
- 1 cup water
- 2 tablespoons capers
- 1/4 cup pitted chopped kalamata olives
- 2 tablespoons balsamic vinegar
- 1 (25 1/2-ounce) jar fat-free marinara sauce
- 6 cups hot cooked vermicelli (about 12 ounces uncooked pasta)
Eye of Round with Roasted-Garlic Sauce
By Lv2Cook
Preheat oven to 350º. Remove white papery skin from garlic heads (do not peel or separate the cloves)
- 3 whole garlic heads
- 2 cups fat-free beef broth divided
- 4 teaspoons dried marjoram divided
- 1 teaspoon salt divided
- 8 garlic cloves peeled
- 2 large shallots peeled
- 1 (4-pound) lean eye-of-round roast
- 1/2 teaspoon pepper
- 1 tablespoon brandy
Roasted Pepper-and-Chickpea Salad
By Lv2Cook
Combine all ingredients in a medium bowl, and toss salad well
- 1/2 cup vertically sliced red onion
- 1/3 cup minced fresh cilantro
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon Hungarian sweet paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 red bell peppers roasted, peeled, and cut into thin strips
- 1 garlic clove crushed
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans) drained
Cheese-and-Chicken Enchiladas
By Lv2Cook
Preheat oven to 350º. Place a large nonstick skillet coated with cooking spray over medium heat until hot
- Cooking spray
- 1 cup chopped onion
- 1 1/2 cups shredded cooked chicken breast (about 1/2 pound)
- 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese divided
- 1 cup bottled picante sauce
- 3 ounces 1/3-less-fat cream cheese (about 1/3 cup)
- 1 teaspoon ground cumin
- 8 (6-inch) flour tortillas
- 1 1/2 cups bottled green taco sauce
Roast Chicken with Plums and Almonds
By Lv2Cook
Preheat oven to 350º. Remove and discard giblets and neck from chicken
- 1 (4-pound) roasting chicken
- 1 teaspoon grated lemon rind
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper
- Cooking spray
- 1/2 cup dry sherry
- 1/2 cup fat-free, less sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons honey
- 1 garlic clove minced
- 9 large shallots peeled and halved
- 1/4 cup blanched almonds toasted
- 6 firm green-skinned plums pitted and quartered
- Thyme sprigs (optional)
Salmon-and-Potato Salad
By Lv2Cook
Combine first 6 ingredients in a small bowl
- 2 tablespoons water
- 1/2 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 2 tablespoons fat-free mayonnaise
- 1 tablespoon capers
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 1 (1-pound) skinned salmon fillet
- 8 small red potatoes quartered
- 2 slices (1/2-inch-thick) onion
- Cooking spray
- 1/2 teaspoon dried dill
- 1/3 cup minced celery
Southwestern Ham-and-Rice Salad
By Lv2Cook
Combine first 6 ingredients in a small bowl; stir well
- 1/4 cup light mayonnaise
- 1 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 3 cups cooked long-grain brown rice
- 1 1/4 cups (about 4 ounces) diced lean ham
- 1/2 cup diced celery
- 1/4 cup diced red onion
- 3 tablespoons chopped ripe olives
Moroccan Spiced Salmon
By Lv2Cook
Prepare Spiced Salmon: Preheat oven to 450º
- SPICED SALMON
- 1 teaspoon fennel seeds
- 1 star anise pod
- 2 1/2 tablespoons ground cumin
- 2 teaspoons ground red pepper
- 1 teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 6 (6-ounce) salmon fillets skinned
- HARISSA VINAIGRETTE
- 2 tablespoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground red pepper
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon sherry vinegar
- 2 red bell peppers (about 3/4 cup) roasted and peeled
- 1 garlic clove
- VEGETABLE COUSCOUS
- 1 tablespoon olive oil
- 3/4 cup finely diced zucchini
- 3/4 cup finely diced peeled eggplant
- 1/2 cup finely diced red bell pepper
- 1/2 cup finely diced yellow bell pepper
- 1/2 cup finely diced onion
- 1 3/4 cups water
- 1/2 teaspoon salt
- 1 1/4 cups uncooked couscous
- 1/2 cup finely diced tomato
- 1/3 cup finely chopped ripe olives
- 1 tablespoon chopped fresh mint
- 1/8 teaspoon black pepper
- REMAINING INGREDIENTS
- Cooking spray
- 6 tablespoons plain fat-free yogurt
- Shredded fresh mint leaves (optional)
Tangy Roast-Beef Sandwiches
By Lv2Cook
Combine first 3 ingredients in a small bowl
- 1/2 cup fat-free sour cream
- 4 ounces 1/3-less-fat cream cheese (about 1/2 cup) softened
- 2 tablespoons prepared horseradish
- 1 (16-ounce) unsliced loaf French bread
- 3/4 cup cranberry-raspberry crushed fruit (such as Ocean Spray)
- 3/4 pound very thinly sliced reduced-fat deli roast beef (such as Healthy Choice)
- 1 cup alfalfa sprouts