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Recipes
Zucchini, Sweet Onion, and Red Pepper Tart
By Lv2Cook
Preheat oven to 375º. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray
- 1 (10-inch) crust Greek Baking-Powder Piecrust (see recipe)
- Cooking spray
- 2 large eggs
- 2 large egg whites
- 1 cup chopped Vidalia or other sweet onion
- 2 cups diced red bell pepper (about 2 medium)
- 1/2 teaspoon salt divided
- 4 cups chopped zucchini (about 1 pound)
- 2 garlic cloves minced
- 1 tablespoon water
- 1 teaspoon chopped fresh thyme
- OR
- 1/4 teaspoon dried thyme
- 1/2 cup skim milk
- 2 tablespoons nonfat dry milk
- 1/4 cup (1 ounce) finely grated fresh Parmesan cheese
- 1/4 cup (1 ounce) shredded Gruyère or Swiss cheese
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
Grilled Portobello Club
By Lv2Cook
Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate 30 minutes
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 teaspoon extra-virgin olive oil
- 2 teaspoons dried Italian seasoning
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon pepper
- 2 garlic cloves minced
- 4 (4-inch) portobello mushroom caps
- Cooking spray
- 1/4 cup Roasted Red Bell Pepper Sauce (see recipe)
- 4 (2-ounce) Kaiser rolls or onion buns
- 4 (1/2-ounce) slices Provolone cheese
- 2 romaine lettuce leaves halved
- 4 slices (1/4-inch-thick) tomato
Black-Eyed Pea Salad
By Lv2Cook
Combine first 4 ingredients in a medium bowl; stir well
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 1/2 cups drained canned black-eyed peas rinsed
- 3/4 cup diced celery
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup diced red onion
- Cilantro sprigs (optional)
Salsa Roja
By Lv2Cook
Combine first 6 ingredients in a large bowl; toss gently
- 2 cups diced fresh plum tomatoes
- 1 1/2 cups diced red bell pepper
- 1 1/3 cups chopped onion
- 2 large jalapeño peppers seeded and diced
- 1 (14.5-ounce) can plum tomatoes undrained and chopped
- 6 garlic cloves minced
- 3/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup fresh lime juice
- 2 tablespoons finely chopped fresh oregano
- 2 tablespoons balsamic vinegar
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 (5.5-ounce) can no-salt-added vegetable juice
Lemon-Cornmeal Icebox Cookies
By Lv2Cook
Combine the first 4 ingredients in a bowl, and set aside
- 3/4 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons stick margarine softened
- 3/4 cup sugar
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 1 large egg white
- Cooking spray
Triple-Corn Spoon Bread
By Lv2Cook
Preheat oven to 350º. Combine first 3 ingredients in a large bowl; stir well with a whisk
- 1 cup fat-free sour cream
- 3 tablespoons stick margarine melted
- 1 large egg
- 1/2 cup chopped onion
- 1 (15.25-ounce) can no-salt-added whole-kernel corn undrained
- 1 (14 3/4-ounce) can no-salt-added cream-style corn
- 1 (8 1/2-ounce) package corn muffin mix
- Cooking spray
Pepper-Pear Relish
By Lv2Cook
Combine first 7 ingredients in a large saucepan, and bring to a boil
- 3/4 cup rice vinegar
- 1/2 cup firmly packed brown sugar
- 1/2 cup chopped red bell pepper
- 1/4 cup minced fresh onion
- 1 teaspoon minced seeded jalapeño pepper
- 1/8 teaspoon black pepper
- 1/8 teaspoon crushed red pepper
- 3 cups chopped peeled pear (about 3 medium)
Fuzzy-Navel Bread Pudding
By Lv2Cook
Preheat oven to 350º. Bake biscuits according to package directions; cool
- 1 (17.3-ounce) can reduced-fat refrigerated buttermilk biscuits (such as Pillsbury Grands)
- 4 1/2 cups (1-inch) cubed French bread (about 8 [1-ounce] slices)
- 1 cup raisins
- 1/2 cup packed brown sugar
- 1 large egg
- 2 cups skim milk
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (20-ounce) can unsweetened crushed pineapple undrained
- Cooking spray
- 1/4 cup reduced-calorie stick margarine
- 1/2 cup orange juice
- 1/4 cup amaretto (almond-flavored liqueur)
- 1 (1-pound) box powdered sugar
Quick-and-Easy Pear Coffeecake
By Lv2Cook
Preheat oven to 350º. Combine first 5 ingredients in a bowl; beat at low speed of a mixer until well-blended
- 1 1/4 cups firmly packed brown sugar
- 1/3 cup vegetable oil
- 1/2 teaspoon almond extract
- 2 large egg whites
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 1/4 cups diced pear
- 1/4 cup dried currants
- Cooking spray