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Recipes
Pasta with Arugula and Shaved Parmesan
By Lv2Cook
Combine the first 7 ingredients in a large bowl
- 2 1/4 cups chopped plum tomato
- 1/4 cup chopped pitted kalamata olives
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 garlic cloves minced
- 4 cups hot cooked gemelli or fusilli (about 8 ounces uncooked pasta twists)
- 3 cups torn trimmed arugula
- 2 ounces shaved fresh Parmesan cheese
Apricot-Nut Turkey-Salad Sandwiches
By Lv2Cook
Combine first 10 ingredients in a bowl
- 1 1/2 cups shredded cooked turkey or chicken breast (about 6 ounces)
- 1/4 cup thinly sliced celery
- 1/4 cup light mayonnaise
- 2 tablespoons chopped unsalted cashews
- 2 tablespoons chopped dried apricots
- 2 tablespoons chopped green onions
- 2 tablespoons raisins
- 2 tablespoons plain low-fat yogurt
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 4 leaf lettuce leaves
- 8 (1-ounce) slices pumpernickel bread
Parsley, Leek, and Green Onion Frittata
By Lv2Cook
Combine the first 8 ingredients in a bowl, and stir with a whisk until blended
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
- 2 tablespoons fat-free milk
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 4 large eggs
- 2 large egg whites
- 1 tablespoon olive oil
- 1 cup chopped leek
- 1/2 cup (1-inch) julienne-cut carrot
- 1/2 cup chopped green onions
Ratatouille and Goat Cheese Wrapped in Phyllo
By Lv2Cook
Heat 1/4 teaspoon oil in a large nonstick skillet
- 1 teaspoon olive oil divided
- 2 cups finely diced peeled eggplant
- 2 cups finely diced zucchini
- 1 1/2 cups finely diced yellow squash
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped onion
- 2 garlic cloves minced
- 2/3 cup diced seeded peeled tomato
- 1 1/2 tablespoons minced fresh basil
- 1 teaspoon minced fresh thyme
- 1/4 teaspoon salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon pepper
- 1 (4-ounce) package crumbled goat cheese
- 20 sheets frozen phyllo dough thawed
- Olive oil-flavored cooking spray
- 5 cups gourmet salad greens
Santa Barbara Pasta Salad
By Lv2Cook
Cook beans in boiling water 18 minutes or until beans are tender
- 1 (16-ounce) package frozen baby lima beans
- 3 cups cooked orecchiette (about 1 3/4 cups uncooked "little ears" pasta)
- 1 1/2 cups diced red bell pepper
- 1 cup finely chopped onion
- 1 cup chopped tomatillos (about 4 large)
- 1 cup fresh corn kernels (about 3 ears)
- 1/3 cup minced fresh cilantro
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1 (4.5-ounce) can chopped green chiles
Spanish Omelets
By Lv2Cook
Place potato in a saucepan; cover with water
- 1 1/2 cups sliced potato
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 garlic clove minced
- 1/4 cup sliced pitted manzanilla (or green) olives
- 1 tablespoon minced fresh oregano
- OR
- 1 teaspoon dried oregano
- 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
- 8 large egg whites
- 4 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon olive oil divided
- Cooking spray
Moroccan-Spiced Leg of Lamb
By Lv2Cook
Combine first 6 ingredients in a small bowl; set aside
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground red pepper
- 2 1/2 pounds rolled boned leg of lamb
- 1 tablespoon vegetable oil
- 1 cup chopped red onion
- 1/3 cup dry red wine
- 6 garlic cloves chopped
- 1 (14 1/4-ounce) can fat-free beef broth
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 1/2 cup Spiced Pear Butter (see recipe)
- OR
- 1/2 cup Spiced Plum Butter (see recipe)
Crab Risotto
By Lv2Cook
Combine broth and water in a saucepan (do not boil)
- 2 cups low-salt chicken broth
- 3/4 cup water
- 1 teaspoon olive oil
- 3 tablespoons finely chopped onion
- 3/4 cup uncooked Arborio or other short-grain rice
- 3 tablespoons dry white wine
- 8 ounces lump crabmeat drained and shell pieces removed
- 3 tablespoons minced fresh parsley
- 1/2 teaspoon dried basil
- 2 tablespoons grated Parmesan cheese
Pasta Skillet with Tomatoes and Beans
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 2 cups chopped tomato
- 2 garlic cloves minced
- 3 cups hot cooked angel hair (about 6 ounces uncooked pasta)
- 1/2 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans) drained
- 1/2 cup (2 ounces) grated Asiago cheese
- 2 tablespoons balsamic vinegar
- Basil sprigs (optional)
Apricot Sticky Muffins
By Lv2Cook
Preheat oven to 400º. Combine apple juice and apricots in a microwave-safe bowl
- 1 cup apple juice
- 1/2 cup finely chopped dried apricots
- 1 3/4 cups all-purpose flour
- 1/3 cup uncooked farina (such as Cream of Wheat)
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/4 cup stick margarine or butter melted
- 1 teaspoon vanilla extract
- 3 large egg whites lightly beaten
- 1 (8-ounce) carton plain fat-free yogurt
- Cooking spray
- 2 tablespoons sugar