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Recipes
Fresh Corn-Cilantro Salad
By Lv2Cook
Combine the first 5 ingredients
- 5 cups fresh corn kernels (about 10 ears)
- 1 1/2 cups finely chopped onion
- 1 1/2 cups chopped red bell pepper
- 1 tablespoon minced peeled fresh ginger
- 4 garlic cloves minced
- Olive oil-flavored cooking spray
- 2/3 cup chopped fresh cilantro
- 1/4 cup red wine vinegar
- 2 tablespoons minced shallots
- 1 tablespoon minced seeded jalapeño pepper
- 4 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Sukiyaki-Style Mixed Grill
By Lv2Cook
Cut zucchini and carrot lengthwise into quarters; cut each quarter crosswise in half
- 1 medium zucchini (about 6 ounces)
- 1 medium carrot (about 3 ounces)
- 2 teaspoons vegetable oil divided
- 1 (6-ounce) package presliced portobello mushrooms cut into 1/2 inch slices
- 1 medium red onion cut into 1/2-inch-thick slices (about 1/2 pound)
- 1 medium green bell pepper seeded and cut into 1/2 inch strips (about 6 ounces)
- 1 medium peeled sweet potato cut into 1/4 inch slices (about 6 ounces)
- 5 slices (1/8-inch-thick) peeled fresh ginger
- 1 cup sake (rice wine)
- 1/4 cup water
- 1/4 cup low-sodium soy sauce
- 2 tablespoons sugar
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 green onions cut into 2-inch pieces
- 1/2 teaspoon dark sesame oil
- 4 cups hot cooked Chinese-style noodles (about 8 ounces uncooked pasta)
Oven-Roasted Sweet Potatoes and Onions
By Lv2Cook
Preheat oven to 425º. Combine all ingredients in a 13 × 9-inch baking dish, tossing to coat
- 4 medium peeled sweet potatoes cut into 2-inch pieces (about 2 1/4 pounds)
- 2 medium Vidalia or other sweet onions cut into 1-inch pieces (about 1 pound)
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon garlic-pepper blend (such as Lawry's)
- 1/2 teaspoon salt
Curried Cucumber Dip
By Lv2Cook
Combine first 7 ingredients in a medium bowl; stir with a whisk
- 1/3 cup plain fat-free yogurt
- 1/3 cup fat-free sour cream
- 1/3 cup light mayonnaise
- 3/4 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- Dash ground red pepper
- 3/4 cup diced peeled cucumber
- 1/4 cup finely chopped radishes
- 2 tablespoons minced green onions
Tuna Roll-ups
By Lv2Cook
Combine tuna and diced celery in a bowl, and toss gently
- 1 (6-ounce) can solid white tuna in water drained and flaked
- 1/3 cup diced celery
- 2 tablespoons reduced-calorie spoonable salad dressing (such as Miracle Whip Light)
- 1 teaspoon lemon juice
- 1/4 teaspoon dried dill
- 8 (3/4-ounce) slices whole-wheat bread
Pheasant Salad
By Lv2Cook
Preheat oven to 400º. Combine first 3 ingredients; rub over pheasant beneath the skin (skin should be loose)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1 pound pheasant breast with skin attached
- Cooking spray
- 12 cups gourmet salad greens
- 1 cup thinly sliced red cabbage
- 2 tablespoons raspberry-flavored vinegar
- 3 tablespoons water
- 1 1/2 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons dried cranberries
- 1 tablespoon coarsely chopped skinned hazelnuts toasted
Greek Baking-Powder Piecrust
By Lv2Cook
Combine first 3 ingredients in a large bowl; make a well in center of mixture
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
Apple-Glazed Dessert Pancake
By Lv2Cook
Preheat oven to 425º. Melt margarine in a 10-inch cast-iron skillet over medium-high heat
- 1 tablespoon margarine
- 3 cups sliced Rome apple (about 1 pound)
- 1 tablespoon brown sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup apple juice
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 cup all-purpose flour
- 2 cups 1% low-fat milk divided
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/3 cup sugar
- 2 large eggs
- 2 large egg whites
- Cooking spray
- 1 tablespoon powdered sugar
Rigatoni with Bell Peppers, Olives, and Feta
By Lv2Cook
Combine first 4 ingredients in a small bowl; set aside
- 1/4 cup chopped kalamata olives (about 16)
- 1 tablespoon chopped fresh oregano
- OR
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 2 teaspoons olive oil
- 2 cups thinly sliced onion
- 4 garlic cloves minced
- 2 cups red bell pepper strips
- 2 cups green bell pepper strips
- 1/2 cup water
- 1 pound uncooked rigatoni
- 3/4 cup (3 ounces) crumbled Feta cheese
Gulf of Mexico Gumbo
By Lv2Cook
Place flour in a 9-inch cast-iron skillet; cook over medium heat 20 minutes or until browned, stirring constantly w...
- 1 cup all-purpose flour
- 1 teaspoon vegetable oil
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 4 garlic cloves minced
- 1 cup sliced okra
- 1 cup chopped tomato
- 1 1/2 cups water
- 1 teaspoon Cajun-Creole Seasoning (see recipe)
- 4 (8-ounce) bottles clam juice
- 2 bay leaves
- 1/2 pound skinned red snapper or other firm white fish fillet cut into 1-inch pieces
- 1/4 cup thinly sliced green onions
- 3/4 pound crayfish peeled
- 1/4 pound medium shrimp peeled and deveined
- 1/2 teaspoon hot sauce
- 4 1/2 cups hot cooked long-grain rice