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Recipes
Tuna-and-Artichoke Pasta Salad
By Lv2Cook
Combine first 5 ingredients in a large bowl
- 2 teaspoons grated lemon rind
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon minced peeled ginger
- 2 garlic cloves minced
- 4 cups hot cooked elbow macaroni (about 8 ounces uncooked)
- 1 cup cherry tomatoes halved
- 1/2 cup chopped green onions
- 1/3 cup chopped fresh flat-leaf parsley
- 1 (6-ounce) can albacore tuna in water drained and flaked
- 1 (14-ounce) can quartered artichoke hearts drained
Pickled Salmon and Shrimp
By Lv2Cook
Pour water into a large saucepan to a depth of 2 inches
- 3 teaspoons pickling spice divided
- 1/2 teaspoon salt
- 1 large lemon sliced
- 1 (1-pound) salmon fillet
- 36 small shrimp (about 1/2 pound) peeled
- 1 small red onion thinly sliced and separated into rings
- 3/4 cup white vinegar
- 3/4 cup dry vermouth
- 1/4 cup sugar
- 1 teaspoon capers
- 25 black peppercorns
- 1 bay leaf
Garlicky Tomato Tart
By Lv2Cook
Preheat oven to 375º. Press Greek Baking-Powder Piecrust into a 10-inch quiche dish coated with cooking spray
- 1 (10-inch) Greek Baking-Powder Piecrust see recipe
- Cooking spray
- 2 large eggs
- 2 large egg whites
- 1 teaspoon olive oil
- 4 garlic cloves minced
- 2 cups chopped seeded peeled tomato (about 1 pound)
- 1 tablespoon sun-dried tomato paste
- 1/2 teaspoon salt
- 1/8 teaspoon sugar
- 1 teaspoon chopped fresh thyme
- OR
- 1/4 teaspoon dried thyme
- 1 tablespoon chopped fresh basil
- OR
- 1 teaspoon dried basil
- 1/8 teaspoon pepper
- 2/3 cup skim milk
- 2 tablespoons nonfat dry milk
- 2 large ripe tomatoes (about 3/4 pound) cut into 1/4-inch-thick slices
- 1/4 cup (1 ounce) shredded Gruyère or Swiss cheese
- 1/4 cup (1 ounce) finely grated fresh Parmesan cheese
Applesauce Spice Cake with Cream Cheese Icing
By Lv2Cook
Preheat oven to 350º. Beat sugar and butter at medium speed of a mixer until well-blended (about 5 minutes)
- 1 1/2 cups packed brown sugar
- 1/2 cup chilled light butter
- 1 1/2 cups chunky applesauce
- 1/4 cup apple butter
- 2 large egg whites
- 1 large egg
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup raisins
- Cooking spray
- Cream Cheese Icing (recipe follows)
- 1/4 cup chopped pecans toasted
- CREAM CHEESE ICING
- 1 1/2 teaspoons chilled light butter
- 4 ounces 1/3-less-fat cream cheese chilled (1/2 of 8-ounce block)
- 2 cups sifted powdered sugar
- 1 teaspoon vanilla extract
Risotto with Arugula and Toasted Garlic
By Lv2Cook
Bring broth to a simmer in a small saucepan (do not boil)
- 3 1/2 cups low-salt chicken broth
- 1 tablespoon olive oil
- 3 garlic cloves thinly sliced
- 1 1/2 cups uncooked Arborio rice or other short-grain rice
- 1/2 cup chopped onion
- 1/2 cup dry white wine
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups trimmed arugula
Halibut Fillets with Teriyaki Sauce
By Lv2Cook
Combine first 6 ingredients in a small bowl; stir well with a whisk
- 1/2 cup pineapple juice
- 3 tablespoons low-sodium teriyaki sauce
- 1 tablespoon honey
- 3/4 teaspoon cornstarch
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground red pepper
- 2 tablespoons seasoned breadcrumbs
- 4 6-ounce halibut fillets (about 1 inch thick) skinned
- 1 tablespoon vegetable oil
Brandied Summer Fruit
By Lv2Cook
Combine first 8 ingredients in a medium bowl, and toss fruit gently
- 1 1/2 cups sliced apricots
- 1 cup sliced strawberries
- 1 cup blackberries
- 1 cup cubed peeled cantaloupe
- 1/2 cup raspberries
- 1/4 cup apple juice
- 1/4 cup brandy
- 2 tablespoons sugar
- Mint leaves (optional)
Triple-Chocolate Bundt Cake
By Lv2Cook
Preheat oven to 350 degrees
- 1 (18.25-ounce) package light devil's food cake mix
- 1 cup fat-free sour cream
- 1/3 cup fat-free milk
- 1/4 cup vegetable oil
- 1 teaspoon almond extract
- 1 (3.9-ounce package chocolate fudge instant pudding mix
- 1 large egg
- 3 large egg whites
- Cooking spray
- 1 cup sifted powdered sugar
- 4 teaspoons fat-free milk
- 1/3 cup semisweet chocolate chips
Garlic-Lover's Shrimp
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 1 tablespoon olive oil
- 1/4 teaspoon crushed red pepper
- 8 garlic cloves minced
- 1 bay leaf
- 1 1/2 pounds large shrimp peeled and deveined
- 1/4 teaspoon salt
- 1/2 cup dry white wine
- 2 tablespoons minced fresh parsley
- 1/4 teaspoon dried thyme
Tomato-Basil Salsa
By Lv2Cook
Combine all ingredients in a bowl
- 2 cups chopped seeded peeled tomato
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped red onion
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper