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Recipes
Freckled Zucchini with Lemon-Dill Cream
By Lv2Cook
Combine first 5 ingredients in a small bowl
- 6 tablespoons plain fat-free yogurt
- 2 tablespoons low-fat sour cream
- 1 1/2 teaspoons chopped fresh dill
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1 teaspoon vegetable oil divided
- 4 medium zucchini (about 1 1/2 pounds) cut lengthwise into 1/4 inch slices
Strawberry-Apricot Caramel Sundaes
By Lv2Cook
Combine first 3 ingredients in a bowl; stir well
- 1 cup (about 6 ounces) chopped apricots
- 1 cup sliced strawberries
- 2 tablespoons orange juice
- 2 cups vanilla low-fat ice cream
- 1/4 cup fat-free butterscotch-flavored sundae syrup
- 4 teaspoons chopped pistachios
- Sugar cookies (optional)
Orzo-and-Portobello Casserole
By Lv2Cook
Preheat oven to 400º. Combine tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until...
- 1/4 cup chopped sun-dried tomatoes packed without oil
- 1/4 cup boiling water
- 1 tablespoon olive oil
- 2 cups sliced leek
- 2 cups diced portobello mushroom caps
- 1 cup mushrooms quartered
- 2 garlic cloves minced
- 4 cups cooked orzo (about 2 cups uncooked rice-shaped pasta)
- 2 cups thinly sliced fennel bulb (about 1 large)
- 2 cups tomato juice
- 2 tablespoons minced fresh basil
- OR
- 2 teaspoons dried basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon paprika
- 1/8 teaspoon pepper
- Cooking spray
- 1 cup (4 ounces) shredded sharp Provolone cheese
- 1/4 cup grated fresh Parmesan cheese
Cumin Pork Tenderloin with Dried-Apricot Chutney
By Lv2Cook
Preheat oven to 400º. Combine first 5 ingredients in a shallow dish
- 2 tablespoons dark brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon coarsely ground pepper
- 2 teaspoons cider vinegar
- Dash salt
- 1 (1-pound) pork tenderloin
- Cooking spray
- Dried Apricot-Chutney (see recipe)
Shanghai Coastline Spice Mix
By Lv2Cook
Combine all ingredients in a spice or coffee grinder; process until finely ground
- 7 tablespoons crushed red pepper
- 2 3/4 teaspoons ground ginger
- 2 3/4 teaspoons aniseed
Rhu's Marinara Sauce
By Lv2Cook
Heat olive oil in a Dutch oven over medium-high heat
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup sliced mushrooms
- 1/4 cup diced green bell pepper
- 6 garlic cloves crushed
- 3/4 cup dry red wine
- 3/4 cup water
- 1/4 cup chopped fresh parsley
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried rosemary crushed
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 bay leaves
- 1 (28-ounce) can whole tomatoes undrained and chopped
- 1 (6-ounce) can tomato paste
Tomatoes Stuffed with Orzo-Feta Salad
By Lv2Cook
Combine first 11 ingredients in a large bowl
- 2 cups cooked orzo (about 1 cup uncooked rice-shaped pasta)
- 1 1/2 cups diced cucumber
- 1 cup chopped fresh parsley
- 1/2 cup (2 ounces) crumbled Feta cheese
- 1/4 cup diced red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 large tomatoes
Three-Onion Pizza
By Lv2Cook
Preheat oven to 425º. Lightly spoon flour into dry measuring cups; level with a knife
- 2 1/4 cups bread flour
- 3/4 teaspoon salt divided
- 1 package quick-rise yeast
- 1 cup very warm water (120º to 130º)
- 2 tablespoons olive oil divided
- 1 tablespoon cornmeal
- 1/2 cup (2 ounces) crumbled feta cheese
- 1 cup thinly sliced sweet onion
- 1/2 cup thinly sliced green onions
- 1/2 cup thinly sliced leek
- 1 tablespoon chopped fresh or 1 teaspoon dried oregano
- 2 tablespoons (1/2 ounce) grated fresh parmesan cheese
Flank-Steak Fajitas with Spicy Garden Vegetables
By Lv2Cook
Prepare the marinade: Combine the first 9 ingredients in a small bowl
- MARINADE
- 1/3 cup minced fresh cilantro
- 1/3 cup fresh lime juice
- 1/3 cup water
- 4 teaspoons dried oregano
- 1 tablespoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper
- 5 garlic cloves minced
- FAJITAS
- 1 cup vertically sliced onion
- 1 (1-pound) flank steak cut in strips
- Cooking spray
- 1 cup red bell pepper strips
- 1 cup julienne-cut yellow squash
- 1 cup julienne-cut zucchini
- 1 cup fresh corn kernels (about 2 ears)
- 6 (10-inch) fat-free flour tortillas
- 2 cups chopped tomato
- 2 tablespoons low-fat sour cream
Strawberry-Amaretti Bombe
By Lv2Cook
Press sorbet into bottom and up sides of a chilled 5-cup salad mold or bowl
- 2 cups strawberry sorbet
- 3 cups vanilla low-fat ice cream softened
- 1/2 cup amaretti cookie crumbs (about 8 cookies)
- OR
- 1/2 cup reduced-fat vanilla wafer crumbs
- 2 tablespoons amaretto (almond-flavored liqueur)
- 1/2 (1-ounce) square bittersweet chocolate coarsely grated
- 2 cups strawberries