Lv2Cook's profile page
Recipes
Eggplant-Parmesan Gratin
By Lv2Cook
Preheat oven to 475º. Slice eggplants in half lengthwise
- 3 (1-pound) eggplants
- Cooking spray
- 1 teaspoon olive oil
- 3 garlic cloves minced
- 2 pounds tomatoes quartered (about 4 medium)
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh basil
- OR
- 2 teaspoons dried basil
- 1/2 teaspoon coarsely ground pepper
- 1/2 cup (2 ounces) finely grated fresh Parmesan cheese
- 1/4 cup dry breadcrumbs
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
Carrot-Cake Bars
By Lv2Cook
Preheat oven to 350º. Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes)
- 2/3 cup packed brown sugar
- 2 tablespoons stick margarine or butter softened
- 3/4 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 3/4 cup whole-wheat flour
- 1 1/2 cups regular oats
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded carrot
- 1/2 cup raisins
- Cooking spray
Rigatoni with Sugar Snap Peas and Cottage Cheese Pesto
By Lv2Cook
Combine cottage cheese and garlic in a food processor; process until smooth, scraping sides of bowl once
- 1 cup fat-free cottage cheese
- 2 garlic cloves
- 1 cup basil leaves
- 1/4 cup grated Parmesan cheese
- 2 tablespoons plain fat-free yogurt
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups sugar snap peas trimmed (about 3/4 pound)
- 4 cups hot cooked rigatoni (about 12 ounces uncooked pasta)
Salmon Bisque
By Lv2Cook
Heat oil in a Dutch oven over medium heat
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 cup chopped celery
- 4 cups chopped peeled baking potato
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon white pepper
- 1/2 teaspoon salt
- 2 (14 1/2-ounce) cans no-salt-added chicken broth
- 1/4 cup dry white wine
- 2 (12-ounce) cans evaporated skim milk
- 1 teaspoon lemon juice
- 1 pound salmon fillet skinned and cut into 1/2-inch pieces
- 2 tablespoons chopped fresh parsley
Southwest Roasted Red Pepper Bisque with Cilantro Cream
By Lv2Cook
Combine first 4 ingredients in a small bowl; stir well, and set aside
- 1/3 cup finely chopped fresh cilantro
- 1/4 cup low-fat sour cream
- 2 teaspoons 2% low-fat milk
- 1/2 teaspoon salt
- 1 1/2 pounds red bell peppers (about 3 large) roasted and peeled
- 2 teaspoons olive oil
- 2 cups chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Dash ground red pepper
- 2 garlic cloves minced
- 3/4 cup cooked long-grain rice
- 1/2 cup water
- 2 (10 1/2-ounce) cans low-salt chicken broth
- 1/2 cup 2% low-fat milk
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Monkey Bread
By Lv2Cook
Thaw bread dough in refrigerator for 12 hours
- 2 (1-pound) loaves frozen white bread dough
- 1 1/4 cups sugar divided
- 1/4 cup packed brown sugar
- 1/4 cup 1% low-fat milk
- 1 tablespoon reduced-calorie stick margarine
- 1 3/4 teaspoons ground cinnamon divided
- Cooking spray
Cottage Cheese-and-Noodle Pudding
By Lv2Cook
Preheat oven to 375º. Combine first 11 ingredients in a large bowl
- 5 cups cooked egg noodles
- 2 cups 1% low-fat cottage cheese
- 1/2 cup packed brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon pepper
- 1 (8-ounce) carton vanilla low-fat yogurt
- 4 ounces Neufchâtel cheese cut into small pieces
- 2 large egg whites lightly beaten
- 2 large eggs lightly beaten
- Cooking spray
Swordfish with Olives and Capers
By Lv2Cook
Combine first 7 ingredients in a medium bowl; set aside
- 1/3 cup dry white wine
- 1 1/2 teaspoons capers
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 12 pimento-stuffed olives halved
- 2 garlic cloves minced
- 1 (14 1/2-ounce) can no-salt-added diced tomatoes undrained
- 1/4 teaspoon salt
- 4 (6-ounce) swordfish steaks (about 1 1/2 inches thick)
- 1 teaspoon olive oil
- Olive oil-flavored cooking spray
- 1 cup thinly sliced onion
- 2 cups cooked linguine (about 4 ounces uncooked pasta)
Pasta Carbonara with Asparagus
By Lv2Cook
Bring water to a boil in a medium saucepan; add asparagus
- 2 1/2 cups (1-inch) diagonally sliced trimmed asparagus
- 6 tablespoons grated fresh Parmesan cheese divided
- 1/4 cup skim milk
- 1/4 cup egg substitute
- 2 tablespoons chopped chives
- 1/4 teaspoon salt
- 8 ounces uncooked farfalle (bow tie pasta)
- 2 bacon slices
- 3/4 cup chopped onion
- 2 garlic cloves minced
- Freshly ground pepper
- Chopped chives (optional)