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Recipes
Vermicelli Stir-fry with Peanut Sauce
By Lv2Cook
Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked vermicelli
- 1 1/2 teaspoons dark sesame oil
- 1 1/2 cups cubed deli, lower salt turkey breast (about 6 ounces)
- 1/3 cup thinly sliced green onions
- 1 1/2 teaspoons chili oil
- OR
- 1 1/2 teaspoons olive oil
- AND
- 1/4 teaspoon crushed red pepper
- 2 cups snow peas diagonally halved crosswise
- 1 1/3 cups red bell pepper strips
- 3 garlic cloves minced
- 1/2 cup low-salt chicken broth
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons reduced-fat peanut butter
- 2 tablespoons chopped dry-roasted peanuts
Pork-and-Succotash Spinach Salad
By Lv2Cook
Remove large stems from spinach; tear into small pieces
- 4 cups prepackaged spinach
- 1/2 cup orange juice
- 2 tablespoons lime juice
- 2 teaspoons vegetable oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 4 ounces Apricot-Glazed Pork Roast cut into strips (about 3/4 cup)
- 1/4 cup chopped red onion
- 1 (8 1/2-ounce) can lima beans drained
- 1 (7-ounce) can whole-kernel corn with sweet peppers drained
Green Beans Provençale
By Lv2Cook
Steam green beans, covered, 5 minutes or until tender
- 4 cups (2-inch) cut green beans (about 3/4 pound)
- 1 teaspoon olive oil
- 1/2 cup sliced green onions
- 4 garlic cloves crushed
- 2 cups plum tomato (about 3/4 pound) seeded and thinly sliced
- 2 tablespoons chopped fresh basil
- OR
- 2 teaspoons dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Lime-Vinegar Sauce
By Lv2Cook
Combine first 3 ingredients in a small bowl; stir well
- 1 cup hot water
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons fresh lime juice
- 1 tablespoon white vinegar
- 1 tablespoon fish sauce
- 1 large garlic clove minced
Roasted-Eggplant Dip with Focaccia
By Lv2Cook
Preheat oven to 425º. Place eggplant on a baking sheet; bake at 425º for 45 minutes or until tender
- 1 (1-pound) eggplant
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/8 teaspoon pepper
- 2 garlic cloves minced
- 1 cup finely chopped onion
- 1 cup finely chopped tomato
- 2 tablespoons chopped fresh parsley
- 1 (12.5-ounce) package focaccia (Italian flatbread) cut in 12 wedges
Hoppin' John Cakes with Tomatillo-Tomato Salsa
By Lv2Cook
Mash 1 cup black-eyed peas
- 2 cups well-drained canned black-eyed peas divided
- Cooking spray
- 3/4 cup diced onion
- 1 tablespoon diced seeded jalapeño pepper
- 3 garlic cloves minced
- 4 cups fresh breadcrumbs divided (about 8 slices)
- 1 cup cooked basmati rice
- 2 tablespoons all-purpose flour
- 1 large egg lightly beaten
- 1 large egg white lightly beaten
- 2 tablespoons vegetable oil divided
- Tomatillo-Tomato Salsa (recipe follows)
- Cherry tomatoes (optional)
- TOMATILLO-TOMATO SALSA
- 1 cup diced tomato
- 1/4 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons minced seeded jalapeño pepper
- 1/4 teaspoon pepper
- 1 (11-ounce) can green tomatoes (tomatillos) drained and chopped
- 1 garlic clove minced
Cannelloni Stuffed with Veal and Herbs
By Lv2Cook
Preheat oven to 350º. Prepare Béchamel Sauce; keep warm
- 2 cups Béchamel Sauce divided (see recipe)
- 8 uncooked cannelloni
- 3/4 pound lean ground veal
- 1/4 cup chopped fresh parsley
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh sage
- 1 large egg lightly beaten
- Cooking spray
- 2 tablespoons grated Parmesan cheese
Wild-Mushroom Nachos
By Lv2Cook
Preheat oven to 350º. Place tortilla quarters on a baking sheet coated with cooking spray
- 4 (6-inch) flour tortillas cut into quarters
- Cooking spray
- 2 small portobello mushrooms sliced (about 1/2 pound)
- 1/4 cup low-salt chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon olive oil
- 2 tablespoons chopped fresh basil
- OR
- 2 teaspoons dried basil
- 1 tablespoon chopped fresh thyme
- OR
- 1 teaspoon dried thyme
- 1 cup Refried White Beans
- 1/3 cup Roasted-Tomato Sauce
- 1/3 cup crumbled Feta cheese (about 1 1/2 ounces)
- Lime rind (optional)
Gulf Coast Chicken-and-Fish Jambalaya
By Lv2Cook
Combine first 7 ingredients in a bowl
- 2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground red pepper
- 3 bacon slices
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 3 garlic cloves minced
- 1 pound skinned boned chicken thighs cut into bite-size pieces
- 1 pound grouper or other firm white fish fillets cut into 1-inch pieces
- 1 cup uncooked long-grain rice
- 1 cup thinly sliced green onion tops divided
- 2 (10 1/2-ounce) cans low-salt chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 2 bay leaves
Warm Mojo Salsa
By Lv2Cook
Combine oil and annatto (if desired) in a saucepan; cook over low heat 5 minutes
- 1 tablespoon vegetable oil
- 1 teaspoon annatto (achiote seed; optional)
- 4 garlic cloves minced
- 3 tablespoons fresh orange juice
- 3 tablespoons fresh lime juice
- 2 cups diced seeded plum tomato (about 4 small)
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper