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Recipes
Fusilli with Broccoli Rabe and Potatoes
By Lv2Cook
Combine the first 5 ingredients in a large bowl
- 1 cup low-salt chicken broth
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- 3 garlic cloves minced
- 2 cups cubed red potato (about 1 pound)
- 2 pounds broccoli rabe trimmed
- 4 cups hot cooked fusilli or gemelli (about 8 ounces uncooked short twisted spaghetti)
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Three-Pepper Salsa
By Lv2Cook
Combine water and ancho chiles in a small bowl; cover anchos, and let stand for 30 minutes or until soft
- 1 1/2 cups boiling water
- 3 dried ancho chiles
- OR
- 1/2 teaspoon crushed red pepper
- 2 large poblano chiles
- 1 large yellow bell pepper
- 1 cup diced tomato
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 3 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons minced, seeded serrano chile
- 1/4 teaspoon salt
Strawberry-Margarita Crisp
By Lv2Cook
Preheat oven to 350º Place graham cracker crumbs and macaroons in a food processor; process until macaroons are f...
- 2 tablespoons graham cracker crumbs
- 9 crispy coconut macaroons (about 1/4 pound)
- 2 tablespoons margarine melted
- 4 cups medium strawberries
- 1/3 cup sugar
- 1/3 cup tequila
- 1 tablespoon cornstarch
- 1 tablespoon triple sec or other orange-flavored liqueur
- Cooking spray
- 1 tablespoon sliced almonds
- Sliced strawberries (optional)
Our American Hero
By Lv2Cook
Combine mayonnaise, fresh basil, and ground pepper; chill 15 minutes
- 1/2 cup light mayonnaise
- 1/4 cup thinly sliced fresh basil
- 1/2 teaspoon coarsely ground pepper
- 1 (16-ounce) loaf Italian or French bread
- 1 pound thinly sliced lean deli roast beef
- 1 large tomato, cored and thinly sliced
- 1 cup thinly sliced red onion
- 1 large yellow bell pepper seeded and thinly sliced into rings
- 1 cup trimmed arugula, watercress or lettuce leaves
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Cumin-Scented Carrot "Salad"
By Lv2Cook
Steam carrot, covered, 3 minutes or until crisp-tender
- 3 cups coarsely shredded carrot
- 1 teaspoon ground cumin
- 3 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon water
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 garlic cloves crushed
- 1/4 cup finely chopped fresh parsley
Tuna Kebabs
By Lv2Cook
Heat oil in a small saucepan over medium-high heat
- 1/2 teaspoon dark sesame oil
- 1 teaspoon grated peeled fresh ginger
- 1 garlic clove minced
- 1/4 cup dry white wine
- 2 tablespoons low-sodium tamari or soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon Shanghai Coastline Spice Mix (see recipe)
- 2 tablespoons peanut butter
- 4 (6-ounce) tuna steaks (about 1 inch thick)
- 1 (14-ounce) can artichoke hearts (8 to 10 count) drained and halved
- Cooking spray
- Shanghai Spinach Rice (see below)
- Chopped cilantro (optional)
- SHANGHAI SPINACH RICE
- 2 2/3 cups water
- 1 1/3 cups uncooked long-grain rice
- 1 cup chopped spinach leaves
- 1/2 teaspoon Shanghai Coastline Spice Mix (see recipe)
- 1/4 teaspoon salt
Persian Rice
By Lv2Cook
Cook onion in a large nonstick skillet over medium-high heat until tender
- 3/4 cup finely chopped onion
- 1/2 cup uncooked long-grain parboiled rice (such as Uncle Ben's)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 dash ground nutmeg
- 1/2 cup no-salt-added chicken broth
- 1/2 cup orange juice
- 2 tablespoons golden raisins
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup diced Apricot-Glazed Pork Roast (about 4 ounces)
- 3 cups chopped fresh spinach
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon slivered almonds toasted
Rice-Noodle Salad with Shrimp and Asparagus
By Lv2Cook
Steam asparagus, covered, 1 1/2 minutes
- 3 cups diagonally sliced (3-inch) asparagus (about 1 pound)
- 8 ounces uncooked fine rice noodles or angel hair pasta
- 1/2 cup fresh lime juice
- 2 tablespoons minced peeled fresh ginger
- 1 1/2 tablespoons vegetable oil
- 1 teaspoon salt
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon pepper
- 2 garlic cloves minced
- 1 pound medium shrimp cooked and peeled
- 1 medium cucumber peeled, halved-lengthwise, seeded, and sliced
- 1 cup shredded romaine lettuce
- 1/2 cup thinly sliced radishes
- 1/2 cup sliced green onions
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped fresh mint
- 3 tablespoons chopped unsalted, dry-roasted peanuts
Toscana Wrap
By Lv2Cook
Preheat oven to 450º. Combine first 9 ingredients in a bowl; toss well
- 1 (2-pound) eggplant peeled & cut into 1" pieces
- 1 cup (1-inch) pieces onion
- 1 cup (1-inch) cubed green bell pepper
- 1 cup (1-inch) cubed red bell pepper
- 1 tablespoon dried Italian seasoning
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/2 cup canned cannellini beans or other white beans drained
- 4 (10-inch) fat-free flour tortillas
- 1 1/3 cups (5 ounces) shredded part-skim Mozzarella cheese
- 1 cup diced tomato
Three-Pepper Quesadillas
By Lv2Cook
Combine first 7 ingredients in a bowl
- 1 cup finely chopped yellow bell pepper
- 1 cup finely chopped red bell pepper
- 1/2 cup chopped Vidalia or other sweet onion
- 1 tablespoon finely chopped seeded jalapeño pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Cooking spray
- 8 (6-inch) corn tortillas
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese