Lv2Cook's profile page
Recipes
Roasted Potato Wedges with Olive Tapenade
By Lv2Cook
Preheat oven to 400º Combine the olives, pine nuts, water, capers, garlic, and 1 teaspoon oil in a blender; proce...
- 1/3 cup medium pitted ripe olives
- 1 tablespoon pine nuts
- 1 tablespoon water
- 1 teaspoon capers
- 1 garlic clove
- 3 teaspoons olive oil divided
- 2 medium baking potatoes each cut into 8 wedges
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh thyme
Show-Me-State Vegetable-Bean Soup
By Lv2Cook
Sort and wash beans; place in a large Dutch oven
- 1 pound dried navy beans
- 8 cups water
- 1/2 cup dry red wine
- 2 teaspoons dried basil
- 1 1/2 teaspoons salt
- 1 teaspoon dried marjoram
- 1/4 teaspoon pepper
- 2 cups chopped onion
- 2 cups sliced zucchini
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 1 cup sliced carrot
- 6 garlic cloves minced
- 1 (6-ounce) can tomato paste
- 1/3 cup grated fresh Romano cheese
Maple-Pumpkin Sauté
By Lv2Cook
Combine the first 4 ingredients in a large nonstick skillet coated with cooking spray; cover pumpkin mixture, and c...
- 4 cups cubed peeled fresh pumpkin (about 1 1/2 pounds)
- 1 1/2 cups chopped Red Delicious apple
- 1/2 cup finely chopped onion
- 1/3 cup raisins
- Cooking spray
- 3 tablespoons maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon ground ginger
Chili-Cheese Casserole for a Crowd
By Lv2Cook
Preheat oven to 375º. Heat oil in a Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 1/2 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 tablespoon unsweetened cocoa
- 1 teaspoon ground cumin
- 6 garlic cloves minced
- 2 cups water
- 1 1/2 cups uncooked bulgur or cracked wheat
- 2 tablespoons minced fresh cilantro
- 1 (16-ounce) can pinto beans drained
- 1 (15-ounce) can black beans drained
- 1 (14 1/2-ounce) can no-salt-added diced tomatoes undrained
- 1 (14 1/2-ounce) can vegetable broth
- 2 drained canned chipotle chiles in adobo sauce minced
- 2 cups (8 ounces) shredded reduced-fat Monterey Jack cheese divided
- 2 cups baked tortilla chips
Milk-Chocolate Pudding
By Lv2Cook
Combine the sugar and cornstarch in a saucepan; gradually add milk, stirring with a whisk until well-blended
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 cups 1% low-fat milk
- 1 1/2 ounces semisweet chocolate chopped
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
Mashed Potatoes
By Lv2Cook
Place potato and garlic in a medium saucepan; add water to cover
- 4 cups (about 1 1/2 pounds) cubed peeled baking potato
- 1 garlic clove sliced
- 3/4 cup 1% low-fat milk
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon stick margarine or butter
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Ursula Smith's Pork Chops and Sauerkraut
By Lv2Cook
Preheat oven to 350º. Arrange sauerkraut evenly in a 13 × 9-inch baking dish; sprinkle with caraway seeds and clo...
- 1 (14 1/2-ounce) can shredded sauerkraut drained
- 1 tablespoon caraway seeds
- 1/4 teaspoon ground cloves
- 6 (4-ounce) lean boned center-cut loin pork chops (about 1 inch thick)
- 4 cups thinly sliced Granny Smith apple (about 2 medium)
- 1/2 teaspoon ground cinnamon
Pork Chops with Chunky Tomato Sauce
By Lv2Cook
Combine first 4 ingredients; stir well
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons cider vinegar
- 1/2 teaspoon ground cinnamon
- 4 (6-ounce) lean center-cut pork chops (about 3/4 inch thick)
- 1 teaspoon vegetable oil
- 1 (16-ounce) package frozen whole-kernel corn thawed
- 1 1/2 cups chopped red bell pepper
- 1/2 cup chopped green onions
- 2 tablespoons finely chopped pickled jalapeño pepper
- 4 teaspoons bottled minced garlic
- 1 teaspoon dried oregano
- 1 (14 1/2-ounce) can diced tomatoes drained
- Parsley sprigs (optional)
Roasted Pineapple-Carrot Salsa
By Lv2Cook
Preheat oven to 450º. Cut both ends off of pineapple using a large sharp knife, and cut pineapple pulp from rind
- 1 medium ripe pineapple
- 1 teaspoon dark sesame oil
- 1/8 teaspoon ground red pepper
- 1 slice (1-inch-thick) sweet onion
- 1 large jalapeño pepper sliced lengthwise and seeded
- 2 tablespoons diced red bell pepper
- 1/2 cup chopped carrot
- 2 tablespoons fresh lime juice
- 2 tablespoons pineapple juice
- 1 tablespoon cider vinegar
- 1 teaspoon brown sugar
- 1 teaspoon grated peeled fresh ginger
- 1/8 teaspoon ground allspice
Shiitake-Stuffed Chicken Breasts with Teriyaki Glaze
By Lv2Cook
Heat 1 teaspoon oil in a large nonstick skillet over medium heat
- 2 teaspoons dark sesame oil divided
- 2 cups sliced shiitake mushroom caps (about 1 [3.75-ounce] package)
- 2 tablespoons minced green onions
- 1 tablespoon grated peeled fresh ginger
- 3 tablespoons low-sodium teriyaki sauce divided
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/2 teaspoon grated orange rind
- 1/4 cup fresh orange juice
- 1/4 cup dry sherry
- 1 teaspoon honey
- Sliced green onions (optional)