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Recipes
Mexican Black-Bean Chili
By Lv2Cook
Place a large nonstick skillet over medium-high heat until hot
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 pound ground chuck
- 1 1/2 cups no-salt-added beef broth
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 garlic cloves crushed
- 2 (14.5-ounce) cans no-salt-added diced tomatoes undrained
- 2 (15-ounce) cans black beans drained
- 6 tablespoons fat-free sour cream
- 6 tablespoons chopped fresh cilantro
Citrus Salad with Shiitake and Enoki Mushrooms
By Lv2Cook
Combine first 6 ingredients in a bowl, and stir well
- 1/4 cup rice vinegar
- 3 tablespoons orange juice
- 2 tablespoons light teriyaki sauce
- 1 tablespoon dark sesame oil
- 2 teaspoons minced peeled fresh ginger
- 1 garlic clove minced
- 2 cups orange sections
- 1 1/2 cups thinly sliced cucumber
- 1 1/2 cups sliced shiitake mushroom caps (about 1 [3 1/2-ounce] package)
- 1/2 cup thinly sliced radishes
- 4 cups sliced romaine lettuce
- 1 (3-ounce) package enoki mushrooms
Orange Sorbet
By Lv2Cook
Combine first 3 ingredients in a small saucepan
- 1 cup sugar
- 1 cup water
- 2 tablespoons light-colored corn syrup
- 3 cups fresh orange juice
Moroccan Cornish Hens
By Lv2Cook
Arrange orange slices in 2 (13 × 9-inch) baking dishes, and sprinkle evenly with dates
- 4 large oranges sliced
- 2 cups whole pitted dates (about 8 ounces)
- 4 (1 1/2-pound) Cornish hens
- PASTE
- 2 cups cilantro sprigs
- 1/2 teaspoon ground cardamom
- 2 teaspoons ground cumin
- 1/4 teaspoon ground coriander
- 12 garlic cloves
- 1/2 cup pimento-stuffed olives
- MARINADE
- 1/2 cup balsamic vinegar
- 1/2 cup dry Marsala
- 1/4 cup honey
Watercress-and-Sprout Salad
By Lv2Cook
Combine soy sauce, vinegar, water, and oil in a medium bowl, and stir well with a whisk
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon sesame oil
- 4 cups trimmed watercress
- 1 cup bean sprouts
- 1 tablespoon sesame seeds toasted
Provençale Hero
By Lv2Cook
Preheat oven to 425º. Combine first 8 ingredients in a large bowl; stir with a whisk
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon minced fresh rosemary
- OR
- 1 teaspoon dried rosemary
- 2 teaspoons dried Italian seasoning
- 2 teaspoons olive oil
- 1/2 teaspoon pepper
- 2 garlic cloves minced
- 2 cups (1-inch) cubed peeled eggplant (about 1 medium)
- 1 1/2 cups (1-inch) cubed yellow squash (about 2 small)
- 1 cup (1-inch) cubed red bell pepper (about 1 large)
- 3/4 cup (1-inch) cubed zucchini (about 1 small)
- 1 cup (1-inch) cubed tomato (about 1 large)
- 1 (16-ounce) loaf French bread cut in half lengthwise
- 6 (1-ounce) slices part-skim Mozzarella cheese
Grilled Asian Beef Salad
By Lv2Cook
Trim fat from steak. Sprinkle both sides with salt and black pepper
- 1 (1-pound) lean flank steak
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Cooking spray
- 1/4 cup seasoned rice vinegar
- 1/4 cup fresh lime juice
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated peeled fresh ginger
- 1/8 teaspoon crushed red pepper
- 6 cups chopped romaine lettuce
- 1 1/2 cups bean sprouts
- 1/2 cup red bell pepper strips
Rosemary Potato Wedges
By Lv2Cook
Preheat oven to 450º. Cut each potato lengthwise into 6 wedges
- 1 3/4 pounds red potatoes (5 whole)
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sliced Cantaloupe and Blackberries with Almond Cream
By Lv2Cook
Combine first 4 ingredients in a small bowl, and beat at high speed of a mixer until smooth
- 1/2 cup tub-style fat-free cream cheese softened
- 2 tablespoons powdered sugar
- 1 tablespoon 1% low-fat milk
- 1/4 teaspoon almond extract
- 1/2 cantaloupe (2 1/2-pound) peeled, seeded, and cut lengthwise into 1/4-inch-thick slices
- 1 cup blackberries
- 4 teaspoons sliced almonds toasted
- Mint sprigs (optional)
Mexicali Crab Cakes
By Lv2Cook
Preheat oven to 450º. Melt margarine in a large nonstick skillet over medium heat
- 1 1/2 tablespoons stick margarine
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red bell pepper
- 1 1/2 teaspoons chopped seeded jalapeño pepper
- 1/4 cup light mayonnaise
- 1 teaspoon chopped fresh cilantro or parsley
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 large egg lightly beaten
- 1/2 cup fresh breadcrumbs
- 1/4 cup chopped green onions
- 1 pound lump crabmeat shell pieces removed
- 1 (8 3/4-ounce) can no-salt-added whole-kernel corn drained
- 1 cup finely crushed cornflakes
- Cooking spray
- 1 1/4 cups cocktail sauce or medium-hot salsa
- Cilantro sprigs (optional)