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Recipes
Turkey Tenderloins with Papaya Salsa
By Lv2Cook
Combine first 7 ingredients in a bowl; toss well
- 1 1/4 cups diced peeled papaya
- 1/2 cup diced red onion
- 1/2 cup halved cherry tomatoes
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon grated lime rind
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon grated peeled fresh ginger
- 1/4 cup raspberry or white wine vinegar
- 2 tablespoons fresh lime juice
- 1 1/2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh rosemary
- OR
- 1 teaspoon dried rosemary
- 1 tablespoon minced fresh thyme
- OR
- 1 teaspoon dried thyme
- 2 teaspoons olive oil
- 2 (1/2-pound) turkey tenderloins
- Cooking spray
Spiced Plum Butter
By Lv2Cook
Combine juice and plums in a large saucepan or Dutch oven
- 3/4 cup orange juice
- 4 pounds plums quartered
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Pasta Alfredo with Swiss Chard
By Lv2Cook
Remove stems and center ribs from Swiss chard
- 1 pound Swiss chard
- 8 ounces uncooked penne (tubular-shaped pasta)
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 3/4 cup part-skim ricotta cheese
- 1/4 cup grated fresh Parmesan cheese divided
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Eggless Egg-Salad Sandwich
By Lv2Cook
Combine first 9 ingredients in a bowl; beat at medium speed of a mixer until combined (mixture will not be smooth)
- 1 pound firm tofu drained
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/4 cup shredded carrot
- 1 tablespoon miso (soybean paste)
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- 10 (1-ounce) slices pumpernickel bread
- 15 slices (1/8-inch-thick) cucumber
- 5 Bibb lettuce leaves
- 10 slices (1/8-inch-thick) large tomato
Valencia Artichokes
By Lv2Cook
Combine first six ingredients in a small bowl; stir well
- 1/4 cup low-fat sour cream
- 1/4 cup plain low-fat yogurt
- 2 tablespoons orange juice
- 1 teaspoon chopped fresh dill
- 1/2 teaspoon honey
- 1/4 teaspoon grated orange rind
- 2 medium artichokes (about 1 1/4 pounds)
- 1 teaspoon grated orange rind
- 1/8 teaspoon salt
Pork Chops with Chunky Tomato Sauce
By Lv2Cook
Combine first 4 ingredients; stir well
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons cider vinegar
- 1/2 teaspoon ground cinnamon
- 4 (6-ounce) lean center-cut pork chops (about 3/4 inch thick)
- 1 teaspoon vegetable oil
- 1 (16-ounce) package frozen whole-kernel corn thawed
- 1 1/2 cups chopped red bell pepper
- 1/2 cup chopped green onions
- 2 tablespoons finely chopped pickled jalapeño pepper
- 4 teaspoons bottled minced garlic
- 1 teaspoon dried oregano
- 1 (14 1/2-ounce) can diced tomatoes drained
- Parsley sprigs (optional)
Graham Cracker Bread
By Lv2Cook
Dissolve yeast in 1/4 cup warm water; let stand 5 minutes
- 1 package dry yeast
- 1/4 cup warm water (105º to 115º)
- 2 cups all-purpose flour
- 3/4 cup cinnamon graham cracker crumbs (about 5 full cracker sheets)
- 1/2 cup whole-wheat flour
- 2 tablespoons honey
- 1/2 teaspoon grated orange rind
- 1/2 teaspoon salt
- 2 tablespoons chilled stick margarine cut into small pieces
- 2/3 cup warm water (105º to 115º)
- 2 tablespoons all-purpose flour
- Cooking spray
Roasted Potatoes
By Lv2Cook
Preheat oven to 450º. Combine all ingredients except cooking spray in a medium bowl; toss well
- 1 1/2 pounds red potatoes (about 6) each cut into 8 wedges
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon olive oil
- 2 teaspoons bottled real bacon bits
- 1/8 teaspoon pepper
- Cooking spray
Cabbage-Rice Casserole
By Lv2Cook
Preheat oven to 350º. Heat oil in a large nonstick skillet over medium heat
- 2 teaspoons olive oil
- 6 cups finely chopped cabbage
- 1 cup diced onion
- 3 cups water
- 1 cup chopped tomatoes
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 1/4 teaspoon salt
- 1 cup uncooked white basmati rice
- 1/4 cup currants
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