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Recipes
Spicy Tequila Shrimp
By Lv2Cook
Heat oil in a large nonstick skillet over medium heat
- 1 teaspoon vegetable oil
- 1 cup vertically sliced onion
- 1/2 cup julienne-cut seeded jalapeño pepper
- 5 garlic cloves minced
- 1 pound large shrimp peeled and deveined
- 1 tablespoon sherry vinegar
- 1/4 teaspoon salt
- 1/2 cup tequila
- 3 cups chopped seeded tomato
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 6 cups hot cooked rice
- 1 peeled medium avocado cut into 12 wedges
Noodle Frittata
By Lv2Cook
Heat oil in a large nonstick skillet over medium heat
- 2 teaspoons vegetable oil
- 1 cup chopped broccoli florets
- 1/2 cup diced carrot
- 1/2 cup frozen green peas thawed
- 1 cup hot cooked angel hair (about 2 ounces uncooked pasta)
- 4 large eggs lightly beaten
- 2 large egg whites lightly beaten
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup (2 ounces) shredded reduced-fat extra-sharp Cheddar cheese
- 1 cup low-fat vegetable primavera spaghetti sauce
Tomato-and-Cannellini Bean Salad
By Lv2Cook
Combine boiling water and sun-dried tomatoes in a bowl; let stand 10 minutes or until soft
- 2/3 cup boiling water
- 1/2 ounce sun-dried tomato halves (about 10) packed without oil
- 1/4 cup rice vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons molasses
- 2 teaspoons low-sodium soy sauce
- 6 cups trimmed watercress
- OR
- 6 cups chopped fresh spinach
- 1 cup chopped green onions
- 6 plum tomatoes (about 1 pound) each cut into 6 wedges
- 1 (16-ounce) can cannellini beans or other white beans rinsed and drained
Pear Clafouti
By Lv2Cook
Preheat oven to 375º. Coat a 10-inch deep-dish pie plate with cooking spray, and dust plate with 1 teaspoon flour
- Cooking spray
- 1 teaspoon all-purpose flour
- 2 cups cubed peeled pear
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 cups 1% low-fat milk divided
- 3 large eggs lightly beaten
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
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-Tofu Stuffed Shells
By Lv2Cook
Preheat oven to 375º. Place tofu in a food processor; process until smooth
- 2 (10 1/2-ounce) packages firm tofu
- 2 (15-ounce) cans cannellini or other white beans rinsed and drained
- 1 cup (4 ounces) shredded part-skim Mozzarella cheese
- 2 tablespoons sun-dried tomatoes packed without oil, rehydrated and chopped
- 1 tablespoon chopped fresh basil
- OR
- 1 teaspoon dried basil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper
- 2 garlic cloves minced
- 2 cups low-sodium, low-fat pasta sauce
- Cooking spray
- 18 cooked jumbo macaroni shells
- 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh basil (optional)
Provençale Potato Ragout with Green Olives
By Lv2Cook
Heat olive oil in a large nonstick skillet over medium-high heat
- 1 1/2 tablespoons olive oil
- 1 1/2 cups thinly sliced onion
- 3 1/2 cups coarsely chopped seeded tomato
- 4 cups cubed peeled baking potato (about 2 pounds)
- 1 1/2 cups water
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 thyme sprigs
- 3 garlic cloves crushed
- 3 bay leaves
- 1/2 cup sliced green olives
Grilled Barbecued-Chicken Pizza
By Lv2Cook
Combine 1/4 cup barbecue sauce and chicken in a bowl
- 2/3 cup barbecue sauce divided
- 1 cup (about 6 ounces) roasted skinned boned chicken breast (such as Tyson) chopped
- 2 (10-inch) Quick-and-Easy Pizza Crusts (see recipe)
- Cooking spray (see recipe)
- 1/2 cup (2 ounces) shredded smoked Gouda cheese
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh cilantro
Tex-Mex Black Bean Dip
By Lv2Cook
Heat oil in a medium nonstick skillet over medium heat
- 1 teaspoon vegetable oil
- 1/2 cup chopped onion
- 2 garlic cloves minced
- 1/2 cup diced tomato
- 1/3 cup bottled picante sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 (15-ounce) can black beans drained
- 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice
Easy Coconut Cake
By Lv2Cook
Preheat oven to 350º. Coat a 13 × 9-inch baking pan with cooking spray; dust with flour
- Cooking spray
- 1 tablespoon all-purpose flour
- 1 (18.25-ounce) package light white cake mix
- 1 cup low-fat buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon coconut extract
- 2 large egg whites
- 1 large egg
- 1/4 cup flaked sweetened coconut
- 1/4 cup packed light brown sugar
- Coconut-Cream Cheese Frosting
- COCONUT-CREAM CHEESE FROSTING
- 6 ounces 1/3-less-fat block-style cream cheese softened
- 1 teaspoon vanilla extract
- 3 cups sifted powdered sugar
- 1/4 cup flaked sweetened coconut