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Recipes
Roasted Red Bell Pepper Sauce
By Lv2Cook
Combine all ingredients in a blender or food processor; process until smooth
- 1 cup bottled roasted red bell peppers
- 1/2 cup tomato juice
- 2 tablespoons chopped sun-dried tomatoes packed without oil (about 1 ounce)
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1/2 teaspoon pepper
- 2 garlic cloves
Three-Mushroom Two-Tomato Pot Roast
By Lv2Cook
Preheat oven to 300º. Trim fat from roast
- 1 (3-pound) boned beef bottom round roast
- 2 teaspoons vegetable oil
- 1 1/2 cups chopped onion
- 1 1/2 teaspoons dried thyme
- 1 large garlic clove minced
- 3 bay leaves
- 1 cup low-salt chicken broth
- 1 cup dry red wine
- 1 cup canned whole tomatoes undrained and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound carrots (8 medium) peeled and halved
- 1 1/4 pounds boiling onions (8 small) peeled
- 1 ounce sun-dried tomatoes (about 12) packed without oil, chopped
- 4 cups shiitake mushroom caps (about 12 ounces)
- 1 (8-ounce) package button mushrooms quartered
- 1 (8-ounce) package cremini mushrooms quartered
Filet Mignon with Sautéed Onions
By Lv2Cook
Combine first 3 ingredients in a small bowl; rub both sides of beef with pepper mixture
- 2 teaspoons cracked pepper
- 1/2 teaspoon salt
- 2 garlic cloves minced
- 4 (4-ounce) beef tenderloin steaks (1 inch thick)
- Cooking spray
- 1 cup thinly sliced onion separated into rings
- 2/3 cup dry red wine
- 2 tablespoons steak sauce (such as Heinz 57)
Thai Crab Cakes with Cilantro-Peanut Sauce
By Lv2Cook
Combine the first 9 ingredients in a medium bowl; cover and chill 1 hour
- 1 1/4 cups fresh breadcrumbs
- 1 cup fresh bean sprouts chopped
- 1/4 cup finely chopped green onions
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/8 teaspoon ground red pepper
- 1 large egg
- 1 large egg white lightly beaten
- 1 pound lump crabmeat shell pieces removed
- 2 teaspoons olive oil divided
- Cooking spray
- Cilantro-Peanut Sauce
- CILANTRO-PEANUT SAUCE
- 1/4 cup balsamic vinegar
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons low-sodium soy sauce
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon salt
- 1 garlic clove minced
- 2 tablespoons creamy peanut butter
- 1/2 cup chopped fresh cilantro
- 2 tablespoons chopped fresh mint
Eggs Florentine
By Lv2Cook
Preheat oven to 350º. Press spinach into the bottom of a 13 × 9-inch baking dish coated with cooking spray
- 3 (10-ounce) packages frozen chopped spinach thawed, drained, and squeezed dry
- Cooking spray
- 6 large eggs
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 cups 1% low-fat milk
- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
- 1/4 teaspoon paprika
- 6 English muffins split and toasted
- 1/4 teaspoon coarse ground black pepper
St. Andrew's Glacé
By Lv2Cook
Place Ricotta in food processor, and process until smooth
- 1 3/4 cups part-skim Ricotta cheese
- 2 1/2 cups plain low-fat yogurt
- 1 cup maple syrup
- 1 tablespoon vanilla extract
Orange-and-Maple Roasted Turkey with Giblet Gravy
By Lv2Cook
Combine 3/4 cup orange juice and 1/4 cup syrup in a small saucepan; bring just to a boil
- 3/4 cup orange juice
- 1/4 cup maple syrup
- 12 pounds fresh turkey
- OR
- 12 pounds frozen whole turkey thawed
- 1 tablespoon poultry seasoning
- 1 tablespoon grated orange rind
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium orange quartered
- 1 medium onion quartered
- Cooking spray
- 1 teaspoon margarine
- 1/2 cup water
- 2 (10 1/2-ounce) cans low-salt chicken broth
- 2 tablespoons orange juice
- 5 teaspoons cornstarch
- 1 tablespoon maple syrup
- 1/4 teaspoon grated orange rind
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Fresh herbs (optional)
- Red grapes (optional)
Tri-Color Italian Salad
By Lv2Cook
Bring water to a boil in a small saucepan
- 1 cup water
- 1/2 cup fresh or frozen green peas
- 1/4 cup plain low-fat yogurt
- 1 1/2 teaspoons prepared horseradish
- 1 1/2 teaspoons white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups diced Red Delicious apple
- 2 cups torn radicchio
- 1/2 cup vertically sliced red onion
- 1/3 cup diced bottled roasted red bell pepper
Penne with Roasted Vegetables and Goat Cheese
By Lv2Cook
Preheat oven to 475º. Cook pasta according to package directions, omitting salt and fat
- 1/2 pound uncooked penne (tubular-shaped pasta)
- 2 cups (1/4-inch-thick) sliced yellow squash
- 2 cups (1/4-inch-thick) sliced zucchini
- 1 cup thinly sliced red onion separated into rings
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 plum tomatoes quartered
- 1 garlic clove minced
- 1 1/2 tablespoons balsamic vinegar
- 1 cup (4 ounces) goat cheese
- 3 tablespoons chopped fresh basil
- 1 1/2 tablespoons chopped fresh thyme
Zucchini Bread
By Lv2Cook
Preheat oven to 350º. Press zucchini on several layers of paper towels
- 3 cups shredded zucchini (about 3 medium)
- 4 cups all-purpose flour
- 1 cup plus 2 tablespoons granulated sugar divided
- 1/2 cup chopped walnuts toasted
- 1/4 cup packed brown sugar
- 5 teaspoons baking powder
- 1 tablespoon grated lemon rind
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups skim milk
- 6 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- Cooking spray