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Recipes
Multi-Grain Pilaf with Root Vegetables
By Lv2Cook
Heat 2 teaspoons oil in a large nonstick skillet over medium heat
- 4 teaspoons olive oil divided
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped carrot
- 1/2 cup chopped peeled turnip
- 1/2 cup chopped peeled celeriac
- 2 teaspoons grated peeled fresh ginger
- 2 cups cooked basmati or other long-grain rice
- 2 cups cooked pearl barley
- 1 cup drained canned pinto beans
- 3 cups torn spinach
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon salt
Crab-Stuffed Portobellos
By Lv2Cook
Preheat oven to 425º. Remove brown gills from the undersides of mushrooms using a spoon; discard gills
- 8 portobello mushrooms (4-inch)
- 1 (8-ounce) block fat-free cream cheese softened
- 1/2 cup finely chopped green onions
- 1/4 cup light mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay seasoning
- Dash ground red pepper
- 1 pound crabmeat shell pieces removed
- 1 cup quartered cherry tomatoes (about 12)
- 1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
- 1/2 cup dry breadcrumbs
Pasta with Asiago Cheese and Spinach
By Lv2Cook
Combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes
- 3 cups boiling water
- 4 ounces sun-dried tomatoes packed without oil (about 2 cups)
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 garlic cloves crushed
- 6 cups hot cooked cavatappi (about 12 ounces uncooked ridged spiral pasta)
- 1 (10-ounce) bag fresh spinach torn
- 3/4 cup (3 ounces) grated Asiago cheese
- 1/2 cup (2 ounces) finely grated fresh Parmesan cheese
Apricot-Orange Crumb Cake
By Lv2Cook
Preheat oven to 350º. Lightly spoon flour into dry measuring cups, and level with a knife
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1/4 cup chilled stick margarine or butter cut into small pieces
- 3 tablespoons tub-style light cream cheese
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup 1% low-fat milk
- 3 tablespoons part-skim Ricotta cheese
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange rind
- 1 large egg
- 1/4 cup chopped dried apricots
- Cooking spray
- 1/4 cup apricot preserves
Parsnip Purée
By Lv2Cook
Cook parsnip in boiling water in a large saucepan 20 minutes or until tender; drain
- 8 cups (1-inch-thick) sliced parsnip (about 4 pounds)
- 1/2 cup evaporated skim milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (10 1/2-ounce) can low-salt chicken broth
Ratatouille Bake
By Lv2Cook
Preheat oven to 375º. Heat oil in Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 2 cups diced peeled eggplant
- 2 cups sliced zucchini
- 1 1/2 cups diced onion
- 1 cup diced red bell pepper
- 1/2 cup sliced celery
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon crushed red pepper
- 1 1/2 cups uncooked long-grain rice
- 1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
- 1 (14.5-ounce) can vegetable broth
- 1 1/2 cups crumbled Feta cheese (6 ounces)
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans) drained
Sarah's Pasta with Black Beans and Artichoke Hearts
By Lv2Cook
Heat oil in a large skillet over medium heat
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 garlic cloves minced
- 2 tablespoons minced fresh oregano
- OR
- 2 teaspoons dried oregano
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- 1 (14 1/2-ounce) can pasta-style tomatoes undrained
- 1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
- 1 (15-ounce) can no-salt-added black beans drained
- 1 (4.5-ounce) jar sliced mushrooms drained
- 3 cups hot cooked tricolor fusilli (about 2 cups uncooked twisted spaghetti)
- 1 (14-ounce) can quartered artichoke hearts drained
- 1/4 cup (1 ounce) grated fresh Romano cheese
Spiced Chile Paste
By Lv2Cook
Remove stems and seeds from chiles
- 2 dried pasilla chiles (about 1/2 ounce)
- 1/4 cup cider vinegar
- 1 tablespoon olive oil
- 4 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Mostaccioli-Spinach Bake
By Lv2Cook
Preheat oven to 350º. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked mostaccioli (about 3 cups uncooked tubular-shaped pasta)
- 2 tablespoons reduced-calorie stick margarine divided
- 1 cup vertically sliced onion
- 2 teaspoons bottled minced garlic
- 1/4 cup all-purpose flour
- 2 1/2 cups skim milk
- 1 1/4 cups (5 ounces) preshredded Parmesan cheese divided
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon pepper
- 1 (14.5-ounce) cam diced tomatoes with basil, garlic and oregano
- 1 (10-ounce) package frozen chopped spinach thawed and drained
- Cooking spray
- 1/4 cup dry breadcrumbs
- 2 tablespoons preshredded Parmesan cheese (1/2 ounce)
- Parsley sprigs (optional)
Crab-Stuffed Poblano Chiles with Mango Salsa
By Lv2Cook
Combine first 4 ingredients in a small bowl; stir well
- 1 cup chopped peeled mango
- 1/3 cup chopped red bell pepper
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon balsamic vinegar
- OR
- 1 tablespoon white wine vinegar
- 3 tablespoons grated fresh Romano cheese divided
- OR
- 3 tablespoons grated fresh Parmesan cheese divided
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1/8 teaspoon pepper
- 1 (15-ounce) carton fat-free Ricotta cheese
- 1 (14-ounce) can quartered artichoke hearts drained
- 1 (6-ounce) can lump crabmeat drained
- 4 poblano chiles halved lengthwise and seeded
- Cilantro sprigs (optional)