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Recipes
Fresh Corn-and-Pasta Frittata
By Lv2Cook
Preheat oven to 450º . Combine first 3 ingredients in a small bowl
- 1 1/4 cups egg substitute
- 1/4 cup dry breadcrumbs
- 1/4 cup (1 ounce) shredded Provolone cheese
- 1 teaspoon olive oil
- 1 cup chopped green onions
- 1 cup presliced mushrooms
- 3/4 cup fresh corn kernels (about 1 ear)
- 1 cup cooked angel hair pasta
- 1/4 cup grated Parmesan cheese
- Green onions (optional)
White Bean-and-Green Chile Quesadillas
By Lv2Cook
Combine beans and ground cumin in a small bowl
- 1 cup canned Great Northern beans rinsed and drained
- 1/2 teaspoon ground cumin
- 8 (8-inch) flour tortillas
- 4 teaspoons chopped pickled jalapeño peppers
- 1/2 cup canned chopped green chiles
- 1/4 cup canned black beans rinsed and drained
- 8 slices (1/8-inch-thick) tomato
- 3/4 cup (3 ounces) reduced-fat sharp Cheddar cheese
- 4 teaspoons minced fresh cilantro
- 1 (8-ounce) carton plain low-fat yogurt
- Cooking spray
Provençale Pizza
By Lv2Cook
Dissolve yeast in warm water in a small bowl; let stand 5 minutes
- 1 package dry yeast
- 1/2 cup warm water (105º to 115º)
- 2 teaspoons olive oil divided
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt
- Cooking spray
- 4 cups finely chopped onion
- 1/2 cup sliced bottled roasted red bell peppers
- 1 teaspoon minced fresh thyme
- OR
- 1/4 teaspoon dried thyme
- 2 garlic cloves minced
- 1/4 cup dry white wine
- 1 teaspoon cornmeal
- 8 pitted oil-cured olives halved
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Grilled Barbecued Oysters
By Lv2Cook
Combine the first 7 ingredients in a small saucepan, and stir well
- 1/2 cup hot sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon cracked black pepper
- 4 garlic cloves minced
- 48 oysters in the shell scrubbed
- 1/4 cup chopped fresh flat-leaf parsley
- 8 lemon wedges
Basil-Parsley Sauce
By Lv2Cook
Combine broth and cornstarch in a small saucepan
- 1 cup fat-free chicken broth
- 2 tablespoons cornstarch
- 2 large egg yolks lightly beaten
- 3/4 cup minced fresh parsley
- 1/2 cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped lemon rind
- 1 garlic clove minced
Rosemary-Lemon Cake with Currants
By Lv2Cook
Preheat oven to 350º. Combine first 5 ingredients in a bowl; set aside
- 1 cup all-purpose flour
- 1 teaspoon fresh rosemary
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup sugar
- 3 tablespoons olive oil
- 1/3 cup plain fat-free yogurt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- 1 large egg white
- 2 teaspoons grated lemon rind
- 1/4 cup currants or raisins
- Cooking spray
- 2 tablespoons sugar
- 3 tablespoons lemon juice
Italian Stuffed Chicken Breasts
By Lv2Cook
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat
- 1 teaspoon olive oil divided
- 3/4 cup minced onion divided
- 1/4 cup (1 ounce) chopped prosciutto or lean smoked ham
- 1 tablespoon grated fresh Parmesan cheese
- 1 tablespoon dry breadcrumbs
- 1 1/2 teaspoons minced fresh rosemary divided
- 4 (4-ounce) skinned, boned chicken breast halves
- 1 cup low-salt chicken broth
- 1/4 cup dry white wine
- 1 garlic clove minced
- Rosemary sprigs (optional)
Cassoulet Gratin
By Lv2Cook
Sort and wash beans; place in a large Dutch oven
- 1 (16-ounce) package dried Great Northern beans
- 1 medium onion peeled
- 1 whole clove
- 8 cups water
- 1 teaspoon salt
- 2 garlic cloves peeled
- 1 bay leaf
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 4 garlic cloves minced
- 1/4 teaspoon sugar
- 6 cups chopped seeded peeled tomato
- 2 teaspoons chopped fresh thyme
- OR
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 cup thinly sliced fresh basil
- OR
- 1 tablespoon dried basil
- Cooking spray
- 1/2 cup fresh breadcrumbs
- 1/2 cup finely grated fresh Parmesan cheese
Hollandaise-Asparagus Tart
By Lv2Cook
Preheat oven to 450º. Lightly spoon flour into a dry measuring cup; level with a knife
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 3 tablespoons vegetable shortening
- 3 1/2 tablespoons ice water
- Cooking spray
- 1 pound asparagus spears trimmed
- 2/3 cup evaporated skim milk
- 1/2 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg white
- 1/2 cup grated fresh parmesan cheese (2 ounces)
Yellow-Pepper Soup
By Lv2Cook
Heat olive oil in a large saucepan over medium-low heat
- 2 teaspoons olive oil
- 2/3 cup chopped onion
- 1/3 cup diced celery
- 1 3/4 cups low-salt chicken broth
- 1 1/4 cups water
- 3/4 cup cubed peeled Yukon gold or red potatoes
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 2 yellow bell peppers seeded, halved, and cut into quarters (about 3/4 pound)
- Chopped fresh parsley (optional)