Lv2Cook's profile page
Recipes
Eggplant Manicotti with Creamy Pesto Filling
By Lv2Cook
Combine 1/4 cup Mozzarella cheese and next 9 ingredients (Mozzarella cheese through garlic) in a food processor, an...
- 1/2 cup shredded part-skim Mozzarella cheese (2 ounces) divided
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup spinach leaves
- 1/4 cup pine nuts toasted
- 1/4 cup grated fresh Parmesan cheese
- 1/4 cup tub-style fat-free cream cheese
- 1/4 teaspoon salt
- 1 (15-ounce) container fat-free Ricotta cheese
- 2 garlic cloves
- 1 (1 1/2-pound) eggplant cut lengthwise into 20 (1/8-inch-thick) slices
- Cooking spray
- 2 cups low-fat spaghetti sauce divided
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
Carrot Cake with Cream Cheese Frosting
By Lv2Cook
Preheat oven to 375º. Coat 2 (8-inch) round cake pans with cooking spray, and dust pans with 1 tablespoon flour
- cooking spray
- 1 tablespoon all-purpose flour
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 2/3 cup granulated sugar
- 2/3 cup packed dark brown sugar
- 1/2 cup applesauce
- 1/3 cup vegetable oil
- 1/4 cup plain fat-free yogurt
- 2 1/2 teaspoons vanilla extract
- 2 large egg whites
- 1 large egg
- 2 cups finely shredded carrot
- Cream Cheese Frosting (recipe follows)
- CREAM CHEESE FROSTING
- 2/3 cup tub-style light cream cheese chilled
- 1 1/4 teaspoons vanilla extract
- 3 1/2 cups powdered sugar
Rigatoni with Goat Cheese, Sun-dried Tomatoes, and Kale
By Lv2Cook
Combine tomato sprinkles and boiling water in a bowl; let stand 30 minutes
- 1/2 cup sun-dried tomato sprinkles
- 2 cups boiling water
- 1/2 teaspoon chili oil (or vegetable oil)
- 1/4 cup minced shallots
- 6 garlic cloves minced
- 4 cups coarsely chopped kale
- 1/2 teaspoon dried oregano
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 6 cups cooked rigatoni (about 12 ounces uncooked pasta)
- 1/2 cup (2 ounces) crumbled goat cheese
Salade Niçoise
By Lv2Cook
Drizzle lemon juice over tuna; sprinkle with pepper
- 3 tablespoons fresh lemon juice
- 2 pounds tuna steaks (about 2 [8-ounce] steaks)
- Freshly ground pepper
- Cooking spray
- 1 pound red potatoes (10 small)
- 1/2 pound green beans trimmed
- 4 cups torn romaine lettuce
- 4 cups trimmed watercress (about 1 bunch)
- 3 medium tomatoes each cut into 6 wedges
- 3 hard-cooked large eggs quartered lengthwise
- 1 small green bell pepper cut into strips
- 1/2 cup niçoise olives
- 2 tablespoons capers
- 6 canned anchovy fillets
- Garlic-Basil Vinaigrette (recipe follows)
- GARLIC-BASIL VINAIGRETTE
- 1/3 cup low-salt chicken broth
- 1 1/2 tablespoons chopped fresh basil
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 3 garlic cloves halved
- Freshly ground pepper
Sour Cream Pound Cake
By Lv2Cook
Preheat oven to 325º. Beat sugar and margarine at medium speed of a mixer until well-blended (about 5 minutes)
- 3 cups sugar
- 3/4 cup stick margarine softened
- 1 1/3 cups egg substitute
- 1 1/2 cups low-fat sour cream
- 1 teaspoon baking soda
- 4 1/2 cups sifted cake flour
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- Cooking spray
Mocha Fudge Pie
By Lv2Cook
Preheat oven to 325º. Combine hot water and 2 teaspoons coffee granules in a bowl; stir well
- 1/3 cup hot water
- 4 teaspoons instant coffee granules divided
- 1/2 (20.5-ounce) box light fudge brownie mix (about 2 cups)
- 2 teaspoons vanilla extract divided
- 2 large egg whites
- Cooking spray
- 3/4 cup 1% low-fat milk
- 3 tablespoons Kahlúa or other coffee-flavored liqueur divided
- 1 (3.9-ounce) package chocolate-flavored instant pudding mix
- OR
- 1 (1.4-ounce) package sugar-free chocolate-flavored instant pudding mix
- 3 cups frozen reduced-calorie whipped topping thawed and divided
- Chocolate curls (optional)
Corned Beef-Cabbage Pizza
By Lv2Cook
Preheat oven to 425º. Unroll dough; pat dough into bottom and 1/2 inch up sides of a 13 × 9-inch baking dish coa...
- 1 (10-ounce) can refrigerated pizza crust dough
- Cooking spray
- 2 ounces thinly sliced lean deli corned beef
- 1 (10-ounce) bag angel hair slaw
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup fat-free traditional pasta sauce
- 1/2 cup (2-ounces) finely shredded part-skim Mozzarella
- 1/4 cup grated Parmesan cheese
Swiss Scalloped Potatoes
By Lv2Cook
Preheat oven to 500º. Remove roots, outer leaves, and tops from leeks
- 2 medium leeks (about 3/4 pound)
- 2 tablespoons fresh lemon juice
- 2 teaspoons olive oil
- 1/2 teaspoon salt divided
- 1/8 teaspoon pepper
- Cooking spray
- 4 cups thinly sliced baking potatoes (about 1 1/2 pounds)
- 1 cup skim milk
- 1/3 cup Spiced Plum Butter (see recipe)
- 3/4 cup (3 ounces) grated Gruyère cheese
Pasta Alfredo with Swiss Chard
By Lv2Cook
Remove stems and center ribs from Swiss chard
- 1 pound Swiss chard
- 8 ounces uncooked penne (tubular-shaped pasta)
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 3/4 cup part-skim ricotta cheese
- 1/4 cup grated fresh Parmesan cheese divided
- 1/2 teaspoon salt
- 1/8 teaspoon pepper