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Recipes
Green Beans with Lemon and Browned Garlic
By Lv2Cook
Bring water to a boil in a large nonstick skillet; add beans
- 3/4 cup water
- 1 pound green beans trimmed
- 2 1/2 teaspoons olive oil
- 3 garlic cloves minced
- 3 tablespoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Roasted-Garlic Mashed Potatoes
By Lv2Cook
Preheat oven to 375º. Remove white papery skin from garlic head (do not peel or separate cloves)
- 1 whole garlic head
- 1 tablespoon olive oil
- 1 pound peeled Yukon Gold or red potatoes quartered
- 3 cups water
- 1/2 cup 1% low-fat milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Hot Corned Beef-Potato Hash
By Lv2Cook
Cut corned beef slices crosswise into thin strips; set aside
- 8 ounces thinly sliced lean deli corned beef
- 1 pound small red potatoes (about 8 potatoes) thinly sliced
- 1 cup thinly sliced leek (about 1 medium)
- 1 (10-ounce) bag angel hair slaw
- 1 tablespoon vegetable oil
- 6 tablespoons red wine vinegar
- 2 teaspoons spicy brown mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
Cantaloupe-Banana Slush
By Lv2Cook
Arrange cantaloupe and banana in a single layer on a baking sheet; freeze until firm
- 2 cups coarsely chopped cantaloupe
- 2 cups sliced ripe banana (about 2 medium)
- 2 cups pineapple-orange-banana juice
- 1 tablespoon sugar
- 1 tablespoon lime juice
Yellow-and-Orange Pepper Soup with Red-Chile Purée
By Lv2Cook
Heat oil in a Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 2 cups diced orange bell pepper
- 2 cups diced yellow bell pepper
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 3 garlic cloves minced
- 3 cups diced peeled baking potato (about 1 pound)
- 3 cups water divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14 1/2-ounce) can vegetable broth
- 1 large ancho chile (about 1/4 ounce)
- 1/8 teaspoon salt
- Chopped fresh cilantro (optional)
Halibut in Zesty Tomato Sauce
By Lv2Cook
Combine first 7 ingredients in a Dutch oven; bring to a boil
- 2 1/2 quarts water
- 2 cups sliced onion
- 1 cup coarsely chopped celery
- 1/3 cup chopped carrot
- 1 tablespoon white vinegar
- 4 black peppercorns
- 2 bay leaves
- 6 (6-ounce) halibut fillets (about 1-1/2 inches thick)
- 2 tablespoons vegetable oil
- 4 1/2 cups sliced onion
- 1 cup chopped green bell pepper
- 2 tablespoons all-purpose flour
- 1 (14 1/2-ounce) can plum tomatoes undrained and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups hot cooked rice
- 6 lemon wedges
West Indies Corn and Chicken
By Lv2Cook
Cut off tops of corn kernels; scrape corn milk and remaining pulp from cobs using the dull side of a knife blade
- 6 ears shucked corn
- SPICE MIXTURE
- 2 teaspoons dried thyme
- 2 teaspoons coriander seeds crushed
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried orange peel
- 1/2 teaspoon ground cumin
- REMAINING INGREDIENTS
- 6 skinned, boned chicken breast (about 1 1/4 pound)
- 1 bacon slice
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 tablespoon chopped seeded jalapeño pepper
- 1 cup water
- 1 1/4 cups fat-free, less-sodium chicken broth
- 1 (15-ounce) can black beans rinsed and drained
- 1 cup uncooked converted rice
- 1 teaspoon sesame seeds
Tex-Mex Black Bean Dip
By Lv2Cook
Place beans in a bowl; partially mash until chunky
- 1 (15-ounce) can black beans drained
- 1 teaspoon vegetable oil
- 1/2 cup chopped onion
- 2 garlic cloves minced
- 1/2 cup diced tomato
- 1/3 cup mild picante sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
Pasta with White Beans and Kale
By Lv2Cook
Cook pasta according to package directions, omitting salt and fat
- 2 1/2 cups uncooked radiatore (short coiled pasta), rigatoni, or penne
- 2 tablespoons olive oil divided
- 3 garlic cloves minced
- 1 (7-ounce) bottle roasted red bell peppers drained and sliced
- 12 cups coarsely chopped kale (about 1/2 pound)
- 1 (16-ounce) can cannellini beans or other white beans drained
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon coarsely ground pepper
- 6 tablespoons grated fresh Parmesan cheese
Fire-and-Ice Melon Soup
By Lv2Cook
Combine cantaloupe and cucumber in a blender or food processor; process until smooth
- 6 cups cubed peeled cantaloupe (about 1 1/2 pounds)
- 2 cups sliced seeded peeled cucumber
- 1/4 cup honey
- 1/2 teaspoon grated lime rind
- 3 tablespoons fresh lime juice
- 1 teaspoon minced seeded jalapeño pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (16-ounce) carton plain fat-free yogurt