Lv2Cook's profile page
Recipes
Shanghai Coastline Spice Mix
By Lv2Cook
Combine all ingredients in a spice or coffee grinder; process until finely ground
- 7 tablespoons crushed red pepper
- 2 3/4 teaspoons ground ginger
- 2 3/4 teaspoons aniseed
Macaroni Salad
By Lv2Cook
Combine first 6 ingredients in a large bowl; stir well
- 2/3 cup low-fat sour cream
- 1/3 cup light mayonnaise
- 2 tablespoons chopped fresh parsley
- 2 tablespoons sweet pickle relish
- 1 tablespoon spicy brown mustard
- 1/4 teaspoon white pepper
- 4 cups cooked elbow macaroni (about 8 ounces uncooked pasta)
- 1 cup sliced green onions
- 1 cup frozen green peas thawed
- 3/4 cup (3 ounces) diced reduced-fat sharp Cheddar cheese
- 1/2 cup diced carrot
- 1/2 cup diced green bell pepper
- 1/2 cup sliced celery
- 1/2 cup diced lean ham (about 2 ounces)
Spinach-and-Blue Cheese-Stuffed Chicken Breasts
By Lv2Cook
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat
- 1 teaspoon vegetable oil divided
- 1 1/4 cups finely chopped onion divided
- 4 garlic cloves minced
- 1/2 cup frozen chopped spinach thawed, drained, and squeezed dry
- 2 tablespoons crumbled blue cheese
- 1 teaspoon Dijon mustard
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/4 teaspoon pepper
- 1/3 cup dry white wine
- 1/2 teaspoon dried thyme
- 1 cup low-salt chicken broth
- 2 tablespoons Dijon mustard
Oatmeal-Onion Batter Bread
By Lv2Cook
Combine 1 cup warm water, 1/2 cup oats, and brown sugar in a small bowl
- 1 1/4 cups warm water (105º to 115º) divided
- 1 cup plus 1 teaspoon quick-cooking oats divided
- 2 tablespoons brown sugar
- 1 package dry yeast
- 3 cups all-purpose flour
- 3/4 cup minced onion
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- Cooking spray
Creamy Potato-Mushroom Soup
By Lv2Cook
Cook bacon in a Dutch oven over medium heat until crisp
- 2 bacon slices
- 4 cups chopped cremini mushrooms
- 1/2 cup chopped shallots
- 3 1/2 cups cubed Yukon Gold or baking potato
- 1 (14 1/2-ounce) can fat-free chicken broth divided
- 2 cups 1% low-fat milk
- 2 tablespoons sherry
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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
Beef and Garlic
By Lv2Cook
Combine beef and garlic in a bowl; chill 10 minutes
- 1 pound boned sirloin steak cut into 1/4-inch strips
- 1 garlic clove minced
- Cooking spray
- 3 cups sliced bok choy
- 1/4 cup thinly sliced green onions
- 1 cup diced tomato
- 1/3 cup beef broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1/8 teaspoon pepper
Penne with Spinach, Feta, and Olives
By Lv2Cook
Combine first 3 ingredients in a large bowl
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 3 garlic cloves crushed
- 6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
- 2 cups chopped spinach
- 1/4 cup chopped pitted kalamata olives
- 2 tablespoons capers
- 3/4 cup (3 ounces) crumbled Feta cheese
Roasted Fennel
By Lv2Cook
Preheat oven to 425º. Trim tough outer leaves from fennel; remove and discard stalks
- 2 medium fennel bulbs
- 2 cups cubed red potato
- 1 cup red bell pepper strips
- 1 small red onion cut into 8 wedges
- 1 tablespoon olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Seven-Layer Tortilla Pie
By Lv2Cook
Heat oil in a large nonstick skillet over medium heat
- 1 tablespoon olive oil
- 1 cup chopped red bell pepper
- 3/4 cup chopped green bell pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped seeded Anaheim chile
- OR
- 1 (4.5-ounce) can chopped green chiles drained
- 2 tablespoons minced fresh cilantro
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 cups no-salt-added tomato juice
- 2 (15-ounce) cans black beans drained
- 2 (15-ounce) cans cannellini beans or other white beans drained
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
- 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
- Cooking spray
- 7 (8-inch) flour tortillas
- Cilantro sprigs (optional)