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Recipes
Three-Onion Pizza
By Lv2Cook
Preheat oven to 425º. Lightly spoon flour into dry measuring cups; level with a knife
- 2 1/4 cups bread flour
- 3/4 teaspoon salt divided
- 1 package quick-rise yeast
- 1 cup very warm water (120º to 130º)
- 2 tablespoons olive oil divided
- 1 tablespoon cornmeal
- 1/2 cup (2 ounces) crumbled feta cheese
- 1 cup thinly sliced sweet onion
- 1/2 cup thinly sliced green onions
- 1/2 cup thinly sliced leek
- 1 tablespoon chopped fresh or 1 teaspoon dried oregano
- 2 tablespoons (1/2 ounce) grated fresh parmesan cheese
Flank-Steak Fajitas with Spicy Garden Vegetables
By Lv2Cook
Prepare the marinade: Combine the first 9 ingredients in a small bowl
- MARINADE
- 1/3 cup minced fresh cilantro
- 1/3 cup fresh lime juice
- 1/3 cup water
- 4 teaspoons dried oregano
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 5 garlic cloves minced
- FAJITAS
- 1 cup vertically sliced onion
- 1 (1-pound) flank steak cut in strips
- Cooking spray
- 1 cup red bell pepper strips
- 1 cup julienne-cut yellow squash
- 1 cup julienne-cut zucchini
- 1 cup fresh corn kernels (about 2 ears)
- 6 (10-inch) fat-free flour tortillas
- 2 cups chopped tomato
- 2 tablespoons low-fat sour cream
Thai Eggplant Dip
By Lv2Cook
Preheat oven to 425º. Pierce eggplant several times with a fork, and wrap in foil
- 1 (1-pound) eggplant
- 1/3 cup golden raisins chopped
- 2 tablespoons water
- 2 tablespoons chopped fresh basil
- 2 teaspoons fresh lemon juice
- 1 teaspoon olive oil
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 garlic clove minced
- 4 6 inch pitas
- 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
- 3 tablespoons grated Parmesan cheese
Family Frittata
By Lv2Cook
Heat oil in a 10-inch cast-iron skillet coated with cooking spray over medium heat
- 1 teaspoon olive oil
- Cooking spray
- 1 cup finely chopped red onion
- 1 cup chopped green bell pepper
- 2 garlic cloves minced
- 3 cups thinly sliced yellow Finnish potato or red potato (about 1 pound)
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 6 large eggs
- 2 tablespoons minced fresh parsley
- 1 tablespoon freeze-dried chives
- 1/2 cup finely chopped tomato
- Parsley sprigs (optional)
St. Andrew's Salad Dressing
By Lv2Cook
Place Ricotta cheese in a food processor; process until smooth
- 1/2 cup part-skim Ricotta cheese
- 1 cup plain low-fat yogurt
- 1/3 cup red wine vinegar
- 1/3 cup Dijon mustard
- 1/4 cup drained capers chopped
- 1 1/2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced shallots
- 2 garlic cloves minced
Orange-Banana Shake
By Lv2Cook
Place all ingredients in a blender; process until smooth
- 2 cups vanilla low-fat ice cream
- 1 1/2 cups orange juice
- 1 (6-ounce) can pineapple juice
- 1 medium ripe banana cut into 4 pieces
- Fresh fruit (optional)
Crostini with Roasted Vegetables and Pine Nuts
By Lv2Cook
Preheat oven to 500º. Pierce eggplant several times with a fork; place on a foil-lined baking sheet
- 1 large eggplant (about 1 1/4 pounds)
- 1 large green bell pepper (about 1/2 pound)
- 1 large red bell pepper (about 1/2 pound)
- 1 large yellow bell pepper (about 1/2 pound)
- 1/4 cup pine nuts toasted
- 1 teaspoon olive oil
- 1/4 teaspoon ground red pepper
- 1 large garlic clove minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon capers
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 36 slices (3/4-inch) French bread (about 1 pound) toasted
Triple Mushroom Salad with Walnuts
By Lv2Cook
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot
- Olive oil-flavored cooking spray
- 1 1/2 cups thinly sliced button mushrooms
- 1 cup sliced portobello mushroom caps
- 1 cup thinly sliced shiitake mushroom caps
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced shallots
- 3 garlic cloves minced
- 1/4 cup sherry vinegar
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons honey
- 8 cups gourmet salad greens
- 2 tablespoons chopped walnuts toasted
Pennsylvania Pot Roast
By Lv2Cook
Place a large saucepan coated with cooking spray over medium-high heat until hot
- Cooking spray
- 1 (1 1/2-pound) beef eye of round roast
- 3/4 cup beef broth
- 1 cup chopped onion
- 1/2 cup canned crushed tomatoes with added purée undrained
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 1/4 cup diced turnip
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon dried thyme
- 4 black peppercorns
- 1 bay leaf
- Cooked small red potatoes (optional)
Quick-and-Easy Pear Coffeecake
By Lv2Cook
Preheat oven to 350º. Combine first 5 ingredients in a bowl; beat at low speed of a mixer until well-blended
- 1 1/4 cups firmly packed brown sugar
- 1/3 cup vegetable oil
- 1/2 teaspoon almond extract
- 2 large egg whites
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 1/4 cups diced pear
- 1/4 cup dried currants
- Cooking spray