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Recipes
Garden-Veggie Primavera
By Lv2Cook
Heat oil in a large nonstick skillet over medium heat until hot
- 1 tablespoon olive oil
- 1/2 cup sliced carrot
- 1/2 cup sliced celery
- 1/2 cup broccoli florets
- 1/2 cup red bell pepper rings
- 1 garlic clove minced
- 1/2 cup tomato juice
- 1/4 cup chopped fresh basil
- 1/2 cup frozen green peas
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups hot cooked farfalle (about 1 1/2 cups uncooked bow tie pasta)
- 2 tablespoons grated fresh Parmesan cheese
Red Pepper-Cheese Bread
By Lv2Cook
Dissolve yeast and sugar in warm water in a large bowl, and let stand 5 minutes
- 1 package dry yeast
- 2 teaspoons sugar
- 1 cup warm water (105º to 115º)
- 3 cups bread flour divided
- 2 teaspoons Dijon mustard
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper (1/4 to 1/2 teaspoon)
- 3/4 cup (3 ounces) shredded extra-sharp Cheddar cheese
- Cooking spray
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
Blueberry-Almond Streusel Muffins
By Lv2Cook
Preheat oven to 400º. Combine first 5 ingredients in a large bowl; make a well in center of mixture
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 2% low-fat milk
- 1/2 cup low-fat buttermilk
- 1/3 cup light Ricotta cheese
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 3 large egg whites
- 1 1/3 cups blueberries
- Cooking spray
- 1/4 cup all-purpose flour
- 1/2 cup finely chopped almonds
- 1 tablespoon brown sugar
- 1 tablespoon reduced-calorie stick margarine melted
Sautéed Salmon with Zucchini Noodles and Red Bell Pepper Coulis
By Lv2Cook
Prepare Red Bell Pepper Coulis; set aside
- Red Bell Pepper Coulis (recipe follows)
- 4 medium zucchini
- 2 tablespoons fresh lime juice
- 1 teaspoon minced shallots
- 1/4 teaspoon salt
- 1/8 teaspoon cracked pepper
- 1 garlic clove minced
- 6 (6-ounce) salmon fillets
- 1/4 cup all-purpose flour
- 1 tablespoon butter divided
- Chopped fresh parsley (optional)
- Freshly ground pepper (optional)
- RED BELL PEPPER COULIS
- 2 teaspoons olive oil
- 3 cups coarsely chopped red bell pepper
- 2 tablespoons minced shallots
- 1 tablespoon minced jalapeño pepper
- 2 garlic cloves minced
- 3/4 cup low-salt chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt
Lemon-Rosemary Custard Cakes
By Lv2Cook
Preheat oven to 350º. Beat egg whites at medium-high speed of a mixer until foamy
- 3 large egg whites (at room temperature)
- 3/4 cup sugar divided
- 2 tablespoons stick margarine softened
- 1/4 cup all-purpose flour
- 1 teaspoon grated lemon rind
- 1/4 cup fresh lemon juice
- 1 teaspoon minced fresh rosemary
- Dash salt
- 3 large egg yolks
- 1 1/2 cups 1% low-fat milk
- Cooking spray
- 1 tablespoon sifted powdered sugar
Chicken Salad with Olives, Fennel, and Orange
By Lv2Cook
Peel orange, and cut in half lengthwise
- 1 large orange
- 2 cups shredded ready-to-eat roasted skinned boned chicken breasts (about 2 breasts)
- 1 cup thinly sliced fennel bulb (about 1 medium bulb)
- 1 1/2 tablespoons minced fennel fronds
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon minced shallots
- 1/2 teaspoon sugar
- 1/2 teaspoon extra-virgin olive oil
- 6 oil-cured olives pitted and thinly sliced
Lemon-Rosemary Crumb Cake
By Lv2Cook
Preheat oven to 350º. Lightly spoon flour into dry measuring cups; level with a knife
- 1 1/4 cups all-purpose flour
- 2/3 cup sugar
- 1/8 teaspoon salt
- 1/4 cup chilled stick margarine or butter cut into small pieces
- 3/4 teaspoon minced fresh rosemary
- OR
- 1/4 teaspoon dried rosemary
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/3 cup low-fat buttermilk
- 2 tablespoons fresh lemon juice
- 1 large egg
- Cooking spray
- 2 teaspoons grated lemon rind
- 3/4 teaspoon water
- Rosemary sprigs (optional)
- Lemon slices (optional)
Trout with Sour Cream-Cucumber Sauce
By Lv2Cook
Combine first 6 ingredients in a bowl; stir well, and set cucumber mixture aside
- 1/2 cup chopped peeled cucumber
- 1/2 cup fat-free sour cream
- 1/2 cup plain fat-free yogurt
- 1/2 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon dried dill
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 4 (6-ounce) rainbow trout fillets
- Cooking spray
Perfect Pasta and Cheese
By Lv2Cook
Preheat oven to 350º. Prepare Béchamel Sauce; keep warm
- Béchamel Sauce (see recipe)
- 2 teaspoons margarine
- 1/2 cup minced shallots
- 2 cups sliced mushrooms
- 1 1/2 cups sliced shiitake mushroom caps (about 4 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 garlic cloves minced
- 3/4 cup fresh breadcrumbs
- 2 cups (8 ounces) shredded reduced-fat sharp Cheddar cheese divided
- 1/4 cup chopped chives divided
- 3 1/2 cups uncooked penne (tubular-shaped paste)