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Recipes
Mocha Fudge Pie
By Lv2Cook
Preheat oven to 325º. Combine hot water and 2 teaspoons coffee granules in a bowl; stir well
- 1/3 cup hot water
- 4 teaspoons instant coffee granules divided
- 1/2 (20.5-ounce) box light fudge brownie mix (about 2 cups)
- 2 teaspoons vanilla extract divided
- 2 large egg whites
- Cooking spray
- 3/4 cup 1% low-fat milk
- 3 tablespoons Kahlúa or other coffee-flavored liqueur divided
- 1 (3.9-ounce) package chocolate-flavored instant pudding mix
- OR
- 1 (1.4-ounce) package sugar-free chocolate-flavored instant pudding mix
- 3 cups frozen reduced-calorie whipped topping thawed and divided
- Chocolate curls (optional)
Corn-and-Wild Rice Salad
By Lv2Cook
Cook rice according to package directions; omit salt and fat
- 1 1/2 cups uncooked wild rice blend (such as Lundberg Farms)
- 2 cups fresh corn kernels (about 4 ears)
- 1 cup finely chopped celery
- 3/4 cup shredded carrot
- 3/4 cup dried cranberries or Craisins (about 3-ounces)
- 2/3 cup sunflower seeds toasted
- OR
- 2/3 cup unsalted pumpkinseed kernels toasted
- 1/2 cup finely chopped red onion
- 1/4 cup raspberry vinegar
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated orange peel
- 1/2 teaspoon pepper
Pan-Seared Scallops with Ginger-Orange Spinach
By Lv2Cook
Combine first 3 ingredients in a bowl
- 1 tablespoon julienne-cut peeled fresh ginger
- 1 tablespoon sliced green onions
- 4 garlic cloves minced
- 20 sea scallops (about 1 1/2 pounds)
- 1/2 cup vodka
- 1/4 cup dry vermouth
- 1 teaspoon stick margarine or butter
- 1 teaspoon grated orange rind
- 1/3 cup fresh orange juice
- 1 1/2 pounds chopped fresh spinach
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray
Orange-Scented Flan with Roasted Pineapple
By Lv2Cook
Preheat oven to 450º. Combine the first 4 ingredients in a 3-quart casserole
- 5 cups chunks fresh pineapple (1/2-inch-thick)
- 1 tablespoon fresh lime juice
- 1 tablespoon stick margarine or butter melted
- 1 teaspoon vanilla extract
- 1 tablespoon minced fresh mint
- 2 cups 2% reduced-fat milk
- 2 teaspoons grated orange rind
- 1 vanilla bean split
- OR
- 3/4 teaspoon vanilla extract
- 1 1/2 cups sugar divided
- 1/2 cup water
- 3 large eggs
- 2 large egg whites
Winter-Greens Slaw with Warm Bacon Dressing
By Lv2Cook
Heat a large nonstick skillet over medium-high heat
- 1/2 cup sliced onion
- 1/4 cup fat-free cream cheese softened
- 1/4 cup skim milk
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill
- 1/2 teaspoon honey
- 1/8 teaspoon pepper
- 2 cups thinly sliced kale
- 2 cups thinly sliced beet greens
- 2 cups thinly sliced Swiss chard
- 2 turkey-bacon slices cooked and chopped
Puréed Tomato-and-Almond "Salad"
By Lv2Cook
Place almonds in a food processor; process until ground
- 1/4 cup slivered almonds toasted
- 1/2 teaspoon vegetable oil
- 1/2 cup finely chopped onion
- 1 garlic clove crushed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon saffron threads crushed
- 1 (28-ounce) can plum tomatoes undrained
- 1 tablespoon finely chopped fresh parsley
Quick-and-Easy Pizza Crust
By Lv2Cook
Combine first four ingredients in a large bowl; make a well in center of mixture
- 2 cups bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 package quick-rise yeast
- 3/4 cup warm water (120º to 130º )
- 1 tablespoon olive oil
- Cooking spray
- 2 tablespoons cornmeal
Sabrina's Garden Bolognese
By Lv2Cook
Combine sun-dried tomatoes and 1/2 cup boiling water in a bowl, and let stand 30 minutes
- 1/2 cup chopped sun-dried tomatoes
- 2 teaspoons olive oil
- 1 cup diced onion
- 1 cup diced zucchini
- 1 cup sliced mushrooms
- 1/2 cup diced green bell pepper
- 1/2 cup diced red bell pepper
- 2 garlic cloves minced
- 1 (25 1/2-ounce) jar fat-free pasta sauce
- 3 tablespoons minced fresh basil
- OR
- 1 tablespoon dried basil
- 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Sorrel-and-Rice Soup
By Lv2Cook
Bring broth to a boil in a large saucepan
- 3 (10 1/2-ounce) cans low-salt chicken broth
- 1 cup chopped onion
- 1/2 cup uncooked long-grain rice
- 2 garlic cloves minced
- 3 cups thinly sliced sorrel
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups plain low-fat yogurt
- Minced fresh parsley (optional)
Mixed Herb "Salad"
By Lv2Cook
Steam half of spinach in a Dutch oven, covered, 2 minutes or until spinach wilts
- 16 cups torn spinach (about 3/4 pound)
- 1 1/2 teaspoons olive oil
- 1/2 cup finely chopped fresh parsley
- 1/3 cup finely chopped fresh cilantro
- 1 garlic clove finely chopped
- 1 tablespoon chopped black olives
- 1/4 teaspoon grated lemon rind
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper