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Recipes
Roasted Summer-Fruit Salad
By Lv2Cook
Preheat oven to 475º. Place fruit in an 11 × 7-inch baking dish
- 1 1/2 cups sliced peeled papaya
- 1 1/2 cups sliced peeled peaches
- OR
- 1 1/2 cups sliced peeled nectarines
- 3/4 cup cubed peeled ripe mango
- 1 tablespoon fresh lime juice
- 1 tablespoon margarine melted
- 1 teaspoon sugar
- 6 tablespoons balsamic vinegar
Shrimp Fried Rice
By Lv2Cook
Combine first 3 ingredients; stir well
- 2 tablespoons low-sodium soy sauce
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground red pepper
- 1 tablespoon vegetable oil divided
- 3/4 pound medium shrimp peeled
- 1 cup frozen green peas thawed
- 1/3 cup sliced green onions
- 1 (8-ounce) can sliced water chestnuts drained
- 1 cup chilled cooked long-grain rice
- 2 tablespoons sliced almonds toasted
- 1 tablespoon chopped fresh parsley
Marinated Mushrooms
By Lv2Cook
Combine all ingredients in a bowl, and stir well
- 1/4 cup tequila
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cracked pepper
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 2 garlic cloves halved
- 1 bay leaf
- 1 rosemary sprig
- 1 (8-ounce) package crimini mushrooms
Chocolate Silk Cheesecake
By Lv2Cook
Preheat oven to 400º. Combine first 4 ingredients in a bowl, and toss with a fork until blended
- 2/3 cup reduced-calorie chocolate wafer crumbs (about 20 cookies)
- 2 tablespoons sugar
- 1 tablespoon stick margarine melted
- 1 tablespoon water
- Cooking spray
- 3 ounces semisweet chocolate chopped
- 2 tablespoons skim milk
- 1 1/4 cups sugar
- 3 (8-ounce) blocks fat-free cream cheese
- 1 (8-ounce) block 1/3-less-fat cream cheese
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 4 large egg whites
- 1/2 cup Dutch process or unsweetened cocoa
- 1/2 cup hot fudge topping
- 1 cup low-fat sour cream
Mocha Mudslide
By Lv2Cook
Place first 4 ingredients in a blender; process until smooth
- 1 cup fat-free milk
- 2/3 cup sliced ripe banana
- 2 tablespoons sugar
- 1 teaspoon instant coffee granules
- 1/4 cup vanilla low-fat yogurt
- Banana slices (optional)
Mediterranean Peppers and Potatoes
By Lv2Cook
Heat oil in a medium saucepan over medium-high heat
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 3 garlic cloves minced
- 1 cup minced seeded plum tomato
- 1 1/2 cups cubed peeled baking potato
- 1 cup (1-inch) pieces red bell pepper
- 1 cup (1-inch) pieces yellow bell pepper
- 1 cup (1-inch) pieces orange bell pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1/3 cup coarsely chopped fresh basil
- 1/4 cup sliced pimento-stuffed olives
Vegetable Burgers with Indian Seasonings
By Lv2Cook
Combine lentils and potatoes in a medium saucepan
- 1/2 cup dried lentils
- 1/2 pound cubed peeled red potatoes
- 3/4 teaspoon salt
- 1/2 cup chopped carrot
- 1/2 cup chopped cauliflower
- 1/2 cup frozen petite green peas
- 5 teaspoons vegetable oil divided
- 1/2 cup finely chopped onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon minced peeled fresh ginger
- 1/4 teaspoon mustard seeds
- 1/8 teaspoon ground red pepper
- 1 garlic clove minced
- 1 tablespoon minced fresh cilantro
- 1/4 cup uncooked farina (such as Instant Cream of Wheat)
- 1/4 cup egg substitute
- 1/2 cup dry breadcrumbs
- 3 (6-inch) pita bread rounds cut in half
Pork Roast with Plum Glaze
By Lv2Cook
Preheat oven to 425º. Unroll roast; trim fat
- 1 1/2 pounds lean, boned pork loin roast
- 5 tablespoons Spiced Plum Butter (see recipe)
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon five-spice powder (optional)
- 3 garlic cloves crushed
- Cooking spray
- 1/4 cup water
- Plum slices (optional)
- Sage sprigs (optional)
Roasted Spiced Plums
By Lv2Cook
Preheat oven to 450º. Place plum halves, cut sides up, in an 11 × 7-inch baking dish coated with cooking spray
- 4 plums halved
- Cooking spray
- 1/2 cup orange juice
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground cardamom
- 1 tablespoon slivered almonds toasted
Shrimp Enchilado
By Lv2Cook
Heat oil in a large nonstick skillet over medium heat
- 1 tablespoon olive oil
- 1 1/2 cups diced onion
- 3/4 cup diced red bell pepper
- 3/4 cup diced green bell pepper
- 3/4 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 5 garlic cloves minced
- 1 (6-ounce) can tomato paste
- 1 3/4 cups dry white wine
- 1 bay leaf
- 1 1/2 pounds large shrimp peeled and deveined
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 cups hot cooked rice
- 3 tablespoons finely chopped fresh cilantro