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Goat Cheese-and-Grilled Pepper Pizza

Goat Cheese-and-Grilled Pepper Pizza

By

Combine first three ingredients in a small bowl; set aside

  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup yellow bell pepper rings
  • 1 cup green bell pepper rings
  • 1 cup red bell pepper rings
  • 1 cup sliced red onion separated into rings
  • Cooking spray
  • 2 (10-inch) Quick-and-Easy Pizza Crusts (see recipe)
  • 1/2 cup crumbled herbed goat cheese (2 ounces) at room temperature
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Pennsylvania-Dutch Apple Butter

Pennsylvania-Dutch Apple Butter

By

Combine apples and cider in a large saucepan or Dutch oven

  • 6 1/2 cups chopped peeled Granny Smith apple (about 2 pounds)
  • 1 1/4 cups apple cider
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
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Roasted Pineapple-Carrot Salsa

Roasted Pineapple-Carrot Salsa

By

Preheat oven to 450º. Cut both ends off of pineapple using a large sharp knife, and cut pineapple pulp from rind

  • 1 medium ripe pineapple
  • 1 teaspoon dark sesame oil
  • 1/8 teaspoon ground red pepper
  • 1 slice (1-inch-thick) sweet onion
  • 1 large jalapeño pepper sliced lengthwise and seeded
  • 2 tablespoons diced red bell pepper
  • 1/2 cup chopped carrot
  • 2 tablespoons fresh lime juice
  • 2 tablespoons pineapple juice
  • 1 tablespoon cider vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon grated peeled fresh ginger
  • 1/8 teaspoon ground allspice
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Herbed Pea Medley

Herbed Pea Medley

By

Steam green peas, sugar snap peas, and carrot, covered, 4 minutes

  • 2 cups shelled green peas
  • 1 cup sugar snap peas trimmed and halved crosswise
  • 1/2 cup diced carrot
  • 1 cup snow peas halved crosswise
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon finely chopped fresh mint
  • OR
  • 1 teaspoon dried mint
  • 1 tablespoon margarine melted
  • 1 teaspoon grated orange rind
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
0/5 (0 Votes)

Butternut Squash Ragout

Butternut Squash Ragout

By

Heat oil in a large nonstick saucepan over medium heat

  • 2 teaspoons olive oil
  • 2 cups chopped onion
  • 4 cups cubed peeled butternut or acorn squash (about 1 1/2 pounds)
  • 2 cups sliced carrot
  • 1 cup chopped, peeled celeriac
  • 1 teaspoon curry powder
  • 2 garlic cloves minced
  • 1 cup drained canned chickpeas (garbanzo beans)
  • 1 cup canned vegetable broth
  • 1 cup no-salt-added tomato juice
  • 1/2 cup chopped dried apricots
  • 1/4 cup chopped almonds toasted
  • Chopped fresh parsley
  • 3 cups cooked couscous
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Tuscan Skillet Supper

Tuscan Skillet Supper

By

Heat oil in a large nonstick skillet over medium-high heat

  • 2 teaspoons olive oil
  • 1 cup chopped zucchini
  • 1/2 cup sliced onion
  • 1/2 cup sliced celery
  • 1/2 cup diced red bell pepper
  • 1 teaspoon dried oregano
  • 2 garlic cloves minced
  • 1 cup diced tomato
  • 1 (15-ounce) can cannellini beans or other white beans rinsed and drained
  • 2 rosemary sprigs
  • 1 cup chopped spinach
  • 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
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Grapefruit-and-Fennel Salad

Grapefruit-and-Fennel Salad

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Peel and section grapefruit over a bowl; squeeze membranes to extract juice

  • 4 pink grapefruits
  • 12 cups gourmet salad greens
  • 2 cups coarsely chopped fennel bulb (about 2 bulbs)
  • 1 cup vertically sliced red onion
  • Sweet Pink Grapefruit Vinaigrette
  • SWEET PINK GRAPEFRUIT VINAIGRETTE
  • 1/2 cup seasoned rice vinegar
  • 1/4 cup grapefruit juice
  • 2 tablespoons honey
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fennel seeds crushed
  • 1/4 teaspoon salt
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Tuna-Noodle Casserole

Tuna-Noodle Casserole

By

Preheat oven to 450º. Melt margarine in a saucepan over medium-high heat

  • 1 tablespoon stick margarine or butter
  • 3/4 cup diced onion
  • 1 cup 2% reduced-fat milk
  • 1 (10 1/2-ounce) can condensed reduced-fat cream of mushroom soup with cracked pepper and herbs (such as Healthy Choice)
  • 3 cups hot cooked egg noodles (about 6 ounces uncooked pasta)
  • 1 1/4 cups frozen green peas thawed
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (6-ounce) cans low-sodium tuna in water drained and flaked
  • 1 (2-ounce) jar diced pimento drained
  • 1/3 cup fresh breadcrumbs
  • 2 tablespoons grated Parmesan cheese
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Low-Fat Chicken Stock

Low-Fat Chicken Stock

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Remove and discard giblets and neck from chicken

  • 1 (3-pound) chicken
  • 16 cups water
  • 1 large onion cut into 1-inch pieces
  • 3 medium carrots cut into 3-inch pieces (about 1/2 pound)
  • 3 celery stalks cut into 1-inch pieces
  • 1 tablespoon black peppercorns
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • 1 large garlic clove
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Parmesan Risotto-Stuffed Portobellos

Parmesan Risotto-Stuffed Portobellos

By

Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil)

  • 1 (14 1/2-ounce) can vegetable broth
  • 2 cups water
  • 1 tablespoon olive oil divided
  • 1 cup minced fresh onion
  • 1 cup minced celery
  • 1 cup minced carrot
  • 1 cup uncooked Arborio or other short-grain rice
  • 1 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced green onions or chives
  • 4 (5-ounce) portobello mushrooms (about 6 inches wide)
  • 1/4 cup (1-ounce) shredded part-skim Mozzarella cheese
  • 1/2 cup water
  • 1 tablespoon chopped onion
  • 3 garlic cloves minced
  • 1 (10-ounce) bag fresh spinach trimmed
0/5 (0 Votes)