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Recipes
Roasted Red Bell Pepper Sauce
By Lv2Cook
Combine all ingredients in a blender or food processor; process until smooth
- 1 cup bottled roasted red bell peppers
- 1/2 cup tomato juice
- 2 tablespoons chopped sun-dried tomatoes packed without oil (about 1 ounce)
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1/2 teaspoon pepper
- 2 garlic cloves
Black Bean-and-Barley Salsa Salad
By Lv2Cook
Bring 2 cups water to a boil in a medium saucepan
- 2 cups water
- 1 cup uncooked quick-cooking barley
- 1 cup fresh or frozen whole-kernel corn
- 1 cup chopped tomato
- 1/2 cup minced fresh cilantro
- 1/3 cup diced red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup minced green onions
- 1 (15-ounce) can no-salt-added black beans rinsed and drained
- 1/4 cup fresh lemon juice
- 1 teaspoon jalapeño hot sauce
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
Salmon with Corn-and-Tomato Salsa
By Lv2Cook
Combine first 7 ingredients in a bowl; set aside
- 1 cup diced plum tomatoes
- 1/4 cup minced red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
- 1 jalapeño pepper seeded and minced
- Cooking spray
- 1 cup frozen whole-kernel corn thawed
- 4 6-ounce salmon fillets
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons honey
- Lime wedges (optional)
- Cilantro sprigs (optional)
Southwestern Corn-and-Pepper Gratin
By Lv2Cook
Preheat oven to 425º. Heat oil in a large nonstick skillet over medium heat
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 cup diced green bell pepper
- 1 cup diced red bell pepper
- 3/4 teaspoon salt divided
- 1/2 teaspoon freshly ground pepper
- 2 3/4 cups fresh corn kernels (about 4 ears) divided
- 2 tablespoons minced seeded jalapeño pepper
- 1 teaspoon cumin seeds crushed
- OR
- 1/2 teaspoon ground cumin
- 1/4 cup (1 ounce) grated sharp Cheddar cheese
- Cooking spray
- 3/4 cup skim milk
- 1/4 cup nonfat dry milk
- 1 tablespoon all-purpose flour
- 3 large eggs
Moroccan Mint Tea
By Lv2Cook
Pour boiling water over tea bags
- 8 cups boiling water
- 2 regular-size tea bags
- 2 cups mint sprigs
- 1/3 cup sugar
Passion-Cherry Gelatin
By Lv2Cook
Combine cherry-flavored gelatin and 1 1/2 cups boiling water in a bowl; stir until gelatin dissolves (about 3 minut...
- 1 (6-ounce) package cherry-flavored gelatin
- 3 cups boiling water divided
- 1 1/3 cups cold water divided
- 2 cups ice cubes divided
- 1 (16 1/2-ounce) can pitted dark sweet cherries drained and halved
- 2 (8-ounce) cans tropical fruit salad in light syrup and passionfruit juice undrained (such as Dole)
- 2 (3-ounce) packages peach-passionfruit-flavored gelatin
Dried Cranberry-Apple Conserve
By Lv2Cook
Combine first 5 ingredients; cover fruit mixture, and let stand 30 minutes
- 2 cups sweetened dried cranberries (such as Craisins)
- 1 1/2 cups boiling water
- 1/3 cup diced dried apple
- 1/4 cup raisins
- 1 tablespoon minced crystallized ginger
- 1/3 cup white wine vinegar
- 3 tablespoons sugar
- 1/8 teaspoon ground red pepper
- Dash ground allspice
- Dash ground cinnamon
- Dash ground ginger
- 1/4 cup red plum or raspberry jam
Oven-Poached Salmon in Garlic Broth
By Lv2Cook
Preheat oven to 375º. Combine first 3 ingredients in a small saucepan; bring to a boil
- 2 tablespoons lemon juice
- 5 garlic cloves minced
- 2 (8-ounce) bottles clam juice
- 1 (16-ounce) bag coleslaw
- 4 (6-ounce) salmon fillets skinned
- 1/4 cup chopped fresh cilantro
- OR
- 1/4 cup fresh parsley
- 1/8 teaspoon pepper
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)
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