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Recipes
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)
Caramelized-Onion, Spinach, and Bacon Quiche
By Lv2Cook
Preheat oven to 350º. Shape the dough into a 4-inch circle; cover and let stand for 5 minutes
- 1 (10-ounce) can refrigerated pizza crust
- Cooking spray
- 1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed dry
- 1/4 cup low-fat sour cream
- 2 tablespoons minced shallots
- 1 cup evaporated skim milk
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 large egg whites
- 1 large egg
- 3/4 cup Caramelized Onions (about 3 cups uncooked)
- 1/3 cup chopped Canadian bacon
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
Raspberry-Balsamic Glazed Chicken
By Lv2Cook
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot
- 1 teaspoon vegetable oil
- Cooking spray
- 1/2 cup chopped red onion
- 1 1/2 teaspoons minced fresh thyme
- OR
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt divided
- 4 (4-ounce) skinned boned chicken breast halves
- 1/3 cup seedless raspberry preserves
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon pepper
Rum-and-Pepper Painted Fish with Habanero-Mango Mojo
By Lv2Cook
Heat a nonstick skillet over medium-high heat until hot
- 2 1/2 tablespoons black peppercorns
- 12 whole cloves
- 3/4 cup white rum
- 1/2 cup sugar
- 1/2 cup low-sodium soy sauce
- 2 1/2 tablespoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon vegetable oil
- 4 (6-ounce) grouper or other firm white fish fillets
- Habanero-Mango Mojo (recipe follows)
- Black Bean-and-Fruit Salsa (recipe follows)
- Lime wedges (optional)
- HABANERO-MANGO MOJO
- 1 1/2 cups cubed peeled ripe mango
- 1/4 cup Chardonnay or other dry white wine
- 2 tablespoons orange juice
- 1 teaspoon habanero pepper sauce (1 to 1 1/2 teaspoons)
- BLACK BEAN-AND-FRUIT SALSA
- 1/2 cup cubed peeled ripe mango
- 1 cup diced peeled papaya
- 1/2 cup cubed pineapple
- 1/2 cup diced red onion
- 1/2 cup canned black beans rinsed and drained
- 1/2 teaspoon habanero pepper sauce (1/2 to 1 teaspoon)
- 1 tablespoon minced fresh cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1 garlic clove minced
Smashed Potatoes and Pumpkin
By Lv2Cook
Combine the first 6 ingredients in a Dutch oven, and bring to a boil
- 3 cups cubed peeled fresh pumpkin (about 1 pound)
- 3 cups diced peeled yellow Finnish or baking potatoes (about 1 pound)
- 1 cup 1% low-fat milk
- 1 (10 1/2-ounce) can low-salt chicken broth
- 2 garlic cloves sliced
- 1 bay leaf
- 1/2 cup low-fat sour cream
- 2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
Mexican Meatball and Salsa Soup
By Lv2Cook
Preheat oven to 400º . Combine tortilla strips and oil; toss well to coat
- 2 (6-inch) corn tortillas cut into 20 1/4-inch strips
- 1/2 teaspoon vegetable oil
- 1/2 cup uncooked long-grain rice divided
- 1 pound ultra-lean ground beef
- 1 tablespoon dried parsley flakes
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- 1/2 cup chopped onion
- 1/2 cup thinly sliced celery
- 1/4 cup thinly sliced carrot
- 1 garlic clove minced
- 2/3 cup salsa
- 1/2 cup water
- 2 (10 1/2-ounce) cans low-salt chicken broth
- 1/2 cup frozen whole-kernel corn
- 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
Sweet Potato Shoestring Fries
By Lv2Cook
Preheat oven to 400º. Combine first 5 ingredients in a small saucepan; bring to a boil
- 3 tablespoons orange juice
- 2 teaspoons vegetable oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 large sweet potatoes peeled and cut into 1/8-inch-strips (about 1 1/2 pounds)
- Cooking spray
Pansoh
By Lv2Cook
Preheat oven to 325º. Combine first 8 ingredients in a large bowl; stir well
- 1 pound skinned, boned chicken breast halves cut into 1-inch pieces
- 1/2 pound skinned, boned chicken thighs cut into 1-inch pieces
- 2/3 cup chopped shallots
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped peeled fresh ginger
- 3 tablespoons finely chopped peeled fresh lemon grass
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 pound okra pods
- 6 cups hot cooked long-grain rice
Dried-Cranberry Spice Bread
By Lv2Cook
Preheat oven to 350º. Combine first 9 ingredients in a large bowl
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup cornmeal
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup dried cranberries
- 1 cup low-fat buttermilk
- 1/3 cup light molasses
- 2 tablespoons vegetable oil
- 2 large eggs
- Cooking spray
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