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Recipes
Quick Pasties with Sweet-and-Hot Ketchup
By Lv2Cook
Place potato in a saucepan; cover with water
- 1 cup cubed peeled baking potato
- Cooking spray
- 1 cup chopped onion
- 1 pound ground round
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons minced fresh parsley
- OR
- 2 teaspoons dried parsley flakes
- 1 (10-ounce) can refrigerated pizza crust dough
- Sweet-and-Hot Ketchup
- SWEET-AND-HOT KETCHUP
- 1/2 cup ketchup
- 2 tablespoons honey
- 1/4 teaspoon hot sauce
The Santa Fe Wrap
By Lv2Cook
Place first 5 ingredients in a food processor or blender; process until smooth
- 3/4 cup canned chickpeas (garbanzo beans) rinsed and drained
- 1/4 cup part-skim Ricotta cheese
- 2 tablespoons tub-style light cream cheese softened
- 1 tablespoon fresh lime juice
- 1 garlic clove
- 1/2 cup (2 ounces) crumbled Feta cheese
- 1/4 cup canned black beans rinsed and drained
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon hot sauce
- 4 (10-inch) fat-free flour tortillas
- 1 1/3 cups thinly sliced curly leaf lettuce
- 3/4 cup shredded peeled jicama
- 6 tablespoons (1 1/2 ounces) finely shredded Monterey Jack cheese
- 3 tablespoons finely diced red onion
Filet Mignon with Roasted Potatoes and Asparagus
By Lv2Cook
Preheat oven to 500º. Snap off tough ends of asparagus; sprinkle with 1/4 teaspoon salt
- 1 1/2 pounds asparagus spears
- 3/4 teaspoon salt divided
- 3 baking potatoes (about 1 1/2 pounds) cut into 1-inch pieces
- 1 teaspoon olive oil
- 1/2 teaspoon pepper divided
- Cooking spray
- 1 1/4 pounds beef tenderloin
- 1/4 cup water
Texas Barbecue Wrap
By Lv2Cook
Preheat broiler. Combine the first 4 ingredients in a small bowl
- 1/4 cup barbecue sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 (12.3-ounce) package light tofu drained and sliced lengthwise into 1/4-inch pieces
- 2 teaspoons olive oil
- 1/4 cup chopped onion
- 1 teaspoon ground turmeric
- 2 garlic cloves minced
- 1 jalapeño pepper seeded and minced
- 1 1/2 cups water
- 3/4 cup uncooked basmati rice
- 4 curly leaf lettuce leaves
- 4 (10-inch) fat-free flour tortillas
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
- 1/2 cup plain fat-free yogurt
- 8 (1/8-inch-thick) tomato slices cut in half crosswise
Egg-and-Tuna Salad Sandwiches
By Lv2Cook
Combine the first 6 ingredients in a medium bowl
- 4 hard-cooked large eggs chopped
- 1 (6-ounce) can chunk light tuna in water drained
- 2 tablespoons minced red onion
- 3 tablespoons light mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 teaspoon freshly ground pepper
- 10 (1-ounce) slices whole-wheat bread
- 5 large red leaf lettuce leaves
- 5 slices (1/4-inch-thick) tomato
- 1 1/4 cups alfalfa sprouts
Spring Chowder
By Lv2Cook
Melt margarine in a large Dutch oven over medium-high heat
- 1 tablespoon margarine
- 4 cups thinly sliced Vidalia or other sweet onion
- 1 cup chopped carrot
- 1 cup sliced celery
- 1 cup chopped extra-lean ham
- 3 cups chopped red potato (about 1 1/4 pounds)
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1/4 cup all-purpose flour
- 2 cups 2% low-fat milk
- 1/4 cup chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper (1/4 to 1/2 teaspoon)
- 1/8 teaspoon ground nutmeg
- 1/2 cup dry white wine
- Sage sprigs (optional)
Open-Faced Apple-Cheese Bagels
By Lv2Cook
Preheat oven to 425º. Place a nonstick skillet coated with cooking spray over medium-high heat until hot
- Cooking spray
- 1 medium Granny Smith apple cut into 16 wedges
- 1 teaspoon brown sugar
- 1/4 cup tub-style light cream cheese softened
- 2 (3-ounce) plain bagels split and toasted (such as Lender's Big and Crusty)
- 1/4 cup (1-ounce) shredded reduced-fat sharp Cheddar cheese
- 1 1/2 ounces lean Canadian bacon coarsely chopped
- 2 tablespoons chopped green onions
Treena's Square Eggs
By Lv2Cook
Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot
- Olive oil-flavored cooking spray
- 2/3 cup egg substitute divided
- 1 (1-ounce) slice reduced-fat Swiss cheese halved
- 1/2 teaspoon chipotle pepper sauce or hot sauce divided
- 1/4 teaspoon pepper divided
- 1 teaspoon bottled bacon-flavored chips
- 2 teaspoons chopped fresh parsley
Penne with Arugula Pesto
By Lv2Cook
Drop toasted pine nuts and garlic cloves through food chute with food processor on, and process until minced
- 2 tablespoons pine nuts toasted
- 2 large garlic cloves minced
- 4 cups trimmed arugula
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 tablespoons water
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 2 tablespoons olive oil
- 5 cups hot cooked penne (tubular-shaped pasta)
Zesty Salmon with Spinach Fettuccine
By Lv2Cook
Combine lemon rind, 2 tablespoons lemon juice, oil, and salmon in a large zip-top plastic bag
- 2 teaspoons grated lemon rind
- 1/4 cup fresh lemon juice divided
- 1 teaspoon olive oil
- 1 (12-ounce) skinned salmon fillet (1/2 inch thick) cut into 1/2-inch-wide strips
- Cooking spray
- 1 1/2 cups low-salt vegetable broth
- 4 teaspoons cornstarch
- 2 garlic cloves minced
- 2 tablespoons low-fat sour cream
- 4 teaspoons reduced-calorie stick margarine
- 1/4 cup chopped fresh parsley divided
- 4 cups hot cooked spinach fettuccine (about 8 ounces uncooked pasta)
- Lemon slices (optional)