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Recipes
Steak and Black-Eyed Pea Salad
By Lv2Cook
Preheat broiler. Trim fat from steak
- 1 (12-ounce) lean flank steak
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- Cooking spray
- 5 cups torn romaine lettuce
- 1 cup cherry tomatoes halved
- 1 cup (1/4-inch-thick) sliced cucumber
- 1/2 cup sliced onion separated into rings
- 1 (15.8-ounce) can black-eyed peas rinsed and drained
- 3/4 cup fat-free Italian dressing
Orange-Chive Bubble Buns
By Lv2Cook
Preheat oven to 400º. Combine marmalade and chives; set aside
- 1/4 cup orange marmalade (at room temperature)
- 1 teaspoon freeze-dried chives
- 1 (4.5-ounce) can refrigerated buttermilk biscuits
- Cooking spray
Crunchy Pea Salad
By Lv2Cook
Steam peas, covered, 6 minutes or until tender
- 2 1/4 cups shelled green peas
- 1 1/4 cups diced cucumber
- 1/2 cup thinly sliced radishes
- 1/4 cup thinly sliced green onions
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
Plum-Streusel Kuchen
By Lv2Cook
Preheat oven to 400º. Lightly spoon flour into dry measuring cups; level with a knife
- 1 2/3 cups all-purpose flour divided
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon vegetable oil
- 2 teaspoons light-colored corn syrup
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chilled stick margarine or butter cut into small pieces
- 1/2 cup plain fat-free yogurt
- 2 tablespoons water
- 1 1/2 teaspoons vanilla extract
- 3/4 teaspoon grated lemon rind
- 1 large egg
- Cooking spray
- 2 cups sliced plums (about 3/4 pound)
Blackberry Soup with Peaches and Berries
By Lv2Cook
Combine 2 1/2 cups blackberries and water in a medium nonaluminum saucepan
- 3 1/2 cups blackberries divided
- 1/2 cup water
- 6 tablespoons sugar divided
- 1 tablespoon kirsch (cherry brandy)
- 2 cups sliced peeled peaches
Pineapple-Rum Bread Pudding
By Lv2Cook
Preheat oven to 325º. Combine the first 3 ingredients in a bowl, and toss gently to coat
- 1 1/2 cups cubed fresh pineapple
- 3/4 cup packed brown sugar
- 1/2 cup rum
- Cooking spray
- 8 cups (1/2-inch) cubed French bread (about 16 [1-ounce] slices)
- 3 cups 2% reduced-fat milk
- 1/2 cup packed brown sugar
- 1 tablespoon molasses
- 2 teaspoons minced peeled fresh ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 5 large egg whites
- 2 large eggs
Roasted Potatoes
By Lv2Cook
Preheat oven to 450º. Combine all ingredients except cooking spray in a medium bowl; toss well
- 1 1/2 pounds red potatoes (about 6) each cut into 8 wedges
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon olive oil
- 2 teaspoons bottled real bacon bits
- 1/8 teaspoon pepper
- Cooking spray
Show-Me-State Vegetable-Bean Soup
By Lv2Cook
Sort and wash beans; place in a large Dutch oven
- 1 pound dried navy beans
- 8 cups water
- 1/2 cup dry red wine
- 2 teaspoons dried basil
- 1 1/2 teaspoons salt
- 1 teaspoon dried marjoram
- 1/4 teaspoon pepper
- 2 cups chopped onion
- 2 cups sliced zucchini
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 1 cup sliced carrot
- 6 garlic cloves minced
- 1 (6-ounce) can tomato paste
- 1/3 cup grated fresh Romano cheese
Maple-Pumpkin Sauté
By Lv2Cook
Combine the first 4 ingredients in a large nonstick skillet coated with cooking spray; cover pumpkin mixture, and c...
- 4 cups cubed peeled fresh pumpkin (about 1 1/2 pounds)
- 1 1/2 cups chopped Red Delicious apple
- 1/2 cup finely chopped onion
- 1/3 cup raisins
- Cooking spray
- 3 tablespoons maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon ground ginger
Stacked Vegetable Portobellos
By Lv2Cook
Remove stems; remove brown gills from the undersides of mushrooms using a spoon
- 4 small portobello mushrooms (about 12 ounces total)
- 1 tablespoon minced fresh parsley
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon pepper
- 1/4 cup dry white wine
- 1 cup (1/4-inch-thick) sliced zucchini
- 1 cup (1/4-inch-thick) sliced yellow squash
- 1/2 cup (1/4-inch-thick) sliced red onion
- 2 slices (1/4-inch-thick) tomato
- 1/4 cup (1 ounce) crumbled goat cheese