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Recipes
Zesty Spaghetti with Seafood
By Lv2Cook
Combine first 10 ingredients in a large bowl
- 1 cup seeded diced plum tomato (about 4 medium)
- 1/3 cup clam juice
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh dill
- OR
- 1/2 teaspoon dried dill
- 2 teaspoons fresh thyme
- OR
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 quarts water
- 3/4 pound medium shrimp peeled and deveined
- 3/4 pound sea scallops quartered
- 5 cups hot cooked spaghetti or linguine (about 12 ounces uncooked pasta)
Whole Roasted Chicken Adobo with Papaya Mojo
By Lv2Cook
Preheat oven to 450º. Heat a nonstick skillet over medium-high heat until hot
- 2 tablespoons mustard seeds
- 1 cup fresh cilantro leaves
- 2 tablespoons water
- 1 1/2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 3 garlic cloves peeled
- 1 jalapeño pepper halved and seeded
- 1 (4 1/2-pound) roasting chicken
- 1/2 teaspoon coarsely ground pepper
- Papaya Mojo (see recipe)
- Cilantro sprigs (optional)
- PAPAYA MOJO
- 2 cups diced peeled papaya
- 1/2 cup chopped red bell pepper
- 1/3 cup chopped green onions
- 1 1/2 tablespoons fresh lime juice
- 2 teaspoons white balsamic vinegar
- 1 garlic clove minced
Grilled Vegetables with Balsamic Vinaigrette
By Lv2Cook
Combine first 6 ingredients in a bowl
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 4 garlic cloves minced
- 4 plum tomatoes halved
- 2 zucchini cut lengthwise into 1/4-inch slices
- 1 (1-pound) eggplant cut crosswise into 1-inch-thick slices
- 1 red bell pepper cut into 8 wedges
- 1 onion cut into 2-inch-thick wedges
- 1 small bunch kale (about 8 ounces)
- Cooking spray
Tex-Mex Tofu Burritos
By Lv2Cook
Place tofu in a shallow dish
- 1 (10.5-ounce) package extra-firm light tofu drained and cut into 1/2-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground cinnamon
- 2 teaspoons cider vinegar
- 2 teaspoons vegetable oil
- 1 cup sliced onion separated into rings
- 1 cup julienne-cut red bell pepper (3 × 1/4-inch)
- 1 cup julienne-cut zucchini (3 × 1/4-inch)
- 1/2 cup corn, black bean, and roasted-red pepper salsa (such as Jardine's)
- 1/4 teaspoon salt
- 4 (8-inch) fat-free flour tortillas
- 1/4 cup sliced green onions
- 1/4 cup low-fat sour cream
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
Peach Melba Pie
By Lv2Cook
Preheat oven to 350º. Place cookies in a food processor; process until crumbly
- 40 reduced-calorie vanilla wafers
- 2 tablespoons stick margarine melted
- 1 large egg white
- Cooking spray
- 4 cups vanilla low-fat frozen yogurt
- 1 1/2 cups thinly sliced peeled peaches
- 3 tablespoons sugar
- 2 teaspoons lemon juice
- Raspberry Sauce
- RASPBERRY SAUCE
- 1/2 cup seedless raspberry jam
- 1 tablespoon lemon juice
- 2 1/2 cups fresh raspberries
Four Grain-and-Vegetable Burritos
By Lv2Cook
Sort and wash beans; place in a large Dutch oven
- 1 cup dried black beans
- 2 tablespoons olive oil
- 3 cups chopped carrot
- 1 1/2 cups chopped leek
- 1 1/2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 cup finely chopped mushrooms
- 1 cup chopped celery
- 3 cups canned vegetable broth divided
- 1 tablespoon hot chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 4 garlic cloves minced
- 1 cup uncooked medium-grain rice
- 1 cup uncooked lentils
- 1/2 cup uncooked pearl barley
- 1/2 cup raisins
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chopped tomato
- 10 (10-inch) flour tortillas
- 2/3 cup (about 2 1/2 ounces) shredded smoked Gouda
- Shredded leaf lettuce
- 2/3 cup fat-free sour cream
- 1 1/4 cups commercial peach salsa
Vidalia Onion Risotto with Feta Cheese
By Lv2Cook
Heat oil in a medium saucepan over medium heat
- 2 teaspoons vegetable oil
- 2 cups chopped Vidalia or other sweet onion
- 2 large garlic cloves minced
- 1 1/2 cups uncooked Arborio or other short-grain rice
- 2 (14 1/2-ounce) cans vegetable broth
- 1/2 cup (2 ounces) crumbled Feta cheese divided
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup (1 ounce) grated Parmesan cheese
- Freshly ground pepper
Pork-and-Vegetable Alfredo
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 1/2 teaspoon vegetable oil
- 1 cup sliced mushrooms
- 1 cup chopped broccoli
- 1/3 cup chopped onion
- 2 cups hot cooked fresh fettuccine (about 4 ounces uncooked pasta)
- 2/3 cup thinly sliced Apricot-Glazed Pork Roast (about 3 ounces)
- Dash salt
- 1/8 teaspoon pepper
- 1/2 cup light alfredo sauce
Green Onion-Mushroom Broth
By Lv2Cook
Combine water and broth in a medium saucepan; bring to a simmer
- 1/2 cup water
- 2 (14 1/2-ounce) cans Oriental broth (such as Swanson's)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 6 tablespoons chopped green onions
- 6 tablespoons presliced mushrooms
Barbecued Eggplant and Lentils
By Lv2Cook
Preheat oven to 375º. Combine first 7 ingredients in a large bowl; toss well to coat
- 6 cups cubed eggplant
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lemon juice
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 2 garlic cloves minced
- Cooking Spray
- 2 cups chopped leek
- 2 cups diced carrot
- 2 cups no-salt-added tomato juice
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 (28-ounce) can no-salt-added whole tomatoes undrained and chopped
- 2 cups cooked lentils
- 1/2 cup dry breadcrumbs
- 1/2 cup (2 ounces) grated parmesan cheese