Lv2Cook's profile page
Recipes
Penne Puttanesca
By Lv2Cook
Drain tomatoes in a colander over a bowl; reserve 1/2 cup juice
- 2 (14 1/2-ounce) can no-salt-added whole tomatoes undrained and chopped
- Cooking spray
- 1 cup chopped green onions
- 4 canned anchovy fillets drained and finely chopped
- OR
- 2 teaspoons anchovy paste
- 1/2 cup dry white wine
- 1/4 cup chopped pitted niçoise olives
- 2 tablespoons capers
- 2 teaspoons dried marjoram
- 1/4 teaspoon pepper
- 4 garlic cloves minced
- 5 cups hot cooked penne (about 12 ounces uncooked tubular-shaped pasta)
- 5 tablespoons grated Parmesan cheese
Frozen Yogurt with Rum-Raisin Sauce
By Lv2Cook
Combine first 3 ingredients in a small saucepan over medium heat; cook 3 minutes or until margarine melts, stirring...
- 1/3 cup packed brown sugar
- 2 tablespoons water
- 1 tablespoon stick margarine
- 1 1/2 tablespoons all-purpose flour
- 1 1/4 cups 2% low-fat milk
- 1/3 cup raisins
- 1/2 teaspoon rum flavoring
- 3 cups low-fat vanilla frozen yogurt
Winter-Greens Slaw with Warm Bacon Dressing
By Lv2Cook
Heat a large nonstick skillet over medium-high heat
- 1/2 cup sliced onion
- 1/4 cup fat-free cream cheese softened
- 1/4 cup skim milk
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried dill
- 1/2 teaspoon honey
- 1/8 teaspoon pepper
- 2 cups thinly sliced kale
- 2 cups thinly sliced beet greens
- 2 cups thinly sliced Swiss chard
- 2 turkey-bacon slices cooked and chopped
Pumpkin-Spice Bundt Cake
By Lv2Cook
Preheat oven to 350º. Combine first 6 ingredients; set flour mixture aside
- 3 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups fresh or canned pumpkin purée
- 1/2 cup applesauce
- 1 1/2 cups granulated sugar
- 1/2 cup stick margarine softened
- 3 large egg whites
- 2 teaspoons vanilla extract
- Cooking spray
- 3 tablespoons dark or light brown sugar
- 1 tablespoon dark rum
- 1 teaspoon skim milk
- 3 tablespoons powdered sugar
Grilled Hot Mussels with Lemon and Parsley
By Lv2Cook
Combine white wine, olive oil, and crushed red pepper in a shallow 2-quart baking dish
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1 tablespoon crushed red pepper
- 36 mussels scrubbed and debearded
- 2 lemons halved
- 1/4 cup coarsely chopped fresh parsley
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Beef, Pepper, and Shiitake Mushroom Stir-Fry
By Lv2Cook
Heat 1/2 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot
- 1 teaspoon olive oil divided
- Cooking spray
- 6 ounces beef tenderloin cut into 1/2-inch strips
- 1/2 cup sliced shallots
- 1/2 cup green bell pepper cut into 1/4-inch strips
- 1/2 cup red bell pepper cut into 1/4-inch strips
- 1/2 cup yellow bell pepper cut into 1/4-inch strips
- 3 garlic cloves minced
- 2 cups sliced shiitake mushroom caps (about 1 [3.5-ounce] package)
- 1/4 cup dry white wine
- 1/2 cup no-salt-added beef broth
- 1 tablespoon chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups hot cooked rice
Salad Greens with Cranberry Vinaigrette
By Lv2Cook
Combine first 7 ingredients in a small bowl; stir well with a whisk
- 4 teaspoons cranberry juice cocktail
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon red wine vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups torn romaine lettuce
- 1/2 cup julienne-cut zucchini
Kettle Goulash
By Lv2Cook
Heat oil in a Dutch oven over medium-high heat
- 1 tablespoon vegetable oil
- 2 pounds lean, boned bottom round roast cut into 1" cubes
- 2 cups diced plum tomato
- 1 1/2 cups vertically sliced red onion
- 1 cup diced green bell pepper
- 1 garlic clove minced
- 2 cups cubed peeled red potato
- 1/3 cup dry red wine
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (14 1/4-ounce) can fat-free beef broth
Cheese Soufflé with Fresh Corn
By Lv2Cook
Preheat oven to 400º . Place first 8 ingredients in a food processor; process until blended, scraping sides of pr...
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 1 cup skim milk
- 1/2 cup all-purpose flour
- 1/2 cup fat-free cottage cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon ground nutmeg
- 2 large egg yolks
- 1 cup (4 ounces) reduced-fat extra-sharp Cheddar cheese
- 4 large egg whites (at room temperature)
- 1/2 teaspoon cream of tartar
- Cooking spray
Indian Corn Pudding with Bacon and Chives
By Lv2Cook
Preheat oven to 350º. Coat a 1 1/2-quart baking dish with cooking spray, and sprinkle with 2 teaspoons cornmeal
- Cooking spray
- 2 teaspoons yellow cornmeal
- 1 cup chopped onion
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 4 ounces Canadian bacon cut into thin strips
- 3 cups fresh corn kernels (about 6 ears)
- 1 1/2 cups whole milk divided
- 1/3 cup yellow cornmeal
- 1 large egg
- 3 tablespoons chopped fresh chives