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Recipes
Greek Ratatouille
By Lv2Cook
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil divided
- 1 cup chopped red onion
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 2 cups chopped zucchini
- 1 1/4 cups chopped yellow squash
- 3 cups small mushrooms halved
- 3 garlic cloves minced
- 3 cups hot cooked long-grain brown rice
- 1 tablespoon chopped fresh oregano
- OR
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 cup chopped fresh basil
- OR
- 1 tablespoon dried basil
- 1 (4-ounce) package crumbled Feta cheese
Roasted Tomato-and-Red Pepper Soup
By Lv2Cook
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes
- 1 1/2 pounds red bell peppers
- 2 pounds tomatoes halved and seeded
- 2 tablespoons olive oil
- 1 cup chopped onion
- 4 garlic cloves minced
- 1 1/2 cups tomato juice
- 1 tablespoon chopped fresh marjoram
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Marjoram sprigs (optional)
Honey-Mustard Game Hens
By Lv2Cook
Remove and discard giblets and necks from hens
- 3 (1 1/2-pound) Cornish hens
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup coarse-grained mustard
- 2 tablespoons Riesling or other dry white wine
- 1 tablespoon honey
- 1/2 teaspoon pepper
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground cloves
- Cooking spray
- Rosemary sprigs (optional)
Callaloo
By Lv2Cook
Combine first 4 ingredients in a large Dutch oven, and bring to a boil
- 5 cups water
- 1 1/2 cups finely chopped onion
- 1/2 pound lean, boned, smoked center-cut loin pork chops cut into 1/2-inch pieces
- 1 garlic clove minced
- 4 cups chopped spinach
- 4 cups chopped collard greens
- 4 cups chopped kale
- 1/4 cup white vinegar
- 2 tablespoons chopped fresh parsley
- 1 tablespoon hot pepper sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 (10-ounce) package frozen cut okra thawed
- Cornmeal Fungi
- CORNMEAL FUNGI
- 1 cup yellow cornmeal
- 3 cups water
- 1 tablespoon margarine
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Whole-Wheat Pecan Muffins
By Lv2Cook
Preheat oven to 375º. Lightly spoon flours into dry measuring cups; level with a knife
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup stone-ground yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups low-fat buttermilk
- 1/2 cup packed brown sugar
- 2 tablespoons stick margarine or butter melted
- 1 teaspoon almond extract
- 2 large egg whites
- Cooking spray
- 1/3 cup chopped pecans
Grilled-Sea Bass Tacos with Fresh-Peach Salsa
By Lv2Cook
Prepare peach salsa: Combine first 8 ingredients in a bowl; toss gently
- PEACH SALSA
- 3 cups coarsely chopped peeled peaches (about 6 small peaches)
- 1 cup diced red onion
- 1/4 cup fresh lemon juice
- 3 tablespoons minced fresh cilantro
- 2 tablespoons minced shallots
- 1 teaspoon chopped seeded serrano chile
- 1 teaspoon honey
- 1/4 teaspoon salt
- GRILLED SEA BASS
- 1 pound sea bass fillet (about 2 inches thick)
- Cooking spray
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- TACOS
- 8 taco shells
- 2 cups shredded green cabbage or packaged coleslaw mix
- 1/2 cup minced fresh cilantro
Venetian Fish Salad
By Lv2Cook
Sprinkle flour over fish. Heat oil in a large nonstick skillet over medium heat until hot
- 2 tablespoons all-purpose flour
- 4 (6-ounce) orange roughy or other white fish fillets
- 2 teaspoons olive oil
- 1 1/3 cups chopped tomato
- 1 1/2 teaspoons grated orange zest
- 1/2 cup fresh orange juice
- 1/3 cup coarsely chopped red onion
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 cups gourmet salad greens
- 1 ounce thinly sliced prosciutto or ham cut into 1/2-inch-wide strips
Tarragon Chicken with Roasted Vegetables
By Lv2Cook
Preheat oven to 450º. Sprinkle both sides of chicken breasts with tarragon, salt, and 1/4 teaspoon pepper; set asi...
- 4 (6-ounce) skinned chicken breast halves
- 3 tablespoons chopped fresh tarragon
- OR
- 2 teaspoons dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper divided
- 10 pearl onions unpeeled
- 1 cup baby carrots (or carrots cut into 2-inch pieces)
- 1 cup trimmed Brussels sprouts halved
- 1 tablespoon olive oil
- 2 plum tomatoes quartered
- 1 teaspoon dried thyme
- 1 (15-ounce) can baby corn drained
Pasta with Chicken-Vegetable Marinara Sauce
By Lv2Cook
Heat oil in a Dutch oven coated with cooking spray over medium-high heat
- 1 tablespoon olive oil
- Cooking spray
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 garlic cloves minced
- 3/4 pound skinned, boned chicken breast cut into bite-size pieces
- 2 cups low-fat spaghetti sauce
- 3/4 cup sliced zucchini
- 1/2 cup water
- 1 tablespoon red wine vinegar
- 2 teaspoons dried Italian seasoning
- 1/4 teaspoon salt
- 1 (8-ounce) package presliced mushrooms
- 4 cups hot cooked penne (about 2 1/2 cups uncooked tubular pasta)
- 1/4 cup grated Parmesan cheese
- Fresh thyme (optional)
Fajita Salad with Creamy Cilantro-Lime Sauce
By Lv2Cook
Combine first 6 ingredients in a medium bowl
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound skinned, boned chicken breast cut into thin strips
- Cooking spray
- 6 cups shredded romaine lettuce
- 1 1/3 cups thinly sliced green bell pepper rings
- 1 cup sliced red onion separated into rings
- 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
- 2 tablespoons sliced ripe olives
- 1 (15-ounce) can pinto beans rinsed and drained
- 1 medium tomato cut into 8 wedges
- Creamy Cilantro-Lime Sauce
- CREAMY CILANTRO-LIME SAUCE
- 1/2 cup fat-free sour cream
- 1/2 cup light mayonnaise
- 1/3 cup skim milk
- 3 tablespoons lime juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon balsamic vinegar
- 2 large garlic cloves minced