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Recipes
Pasta with White Beans and Kale
By Lv2Cook
Cook pasta according to package directions, omitting salt and fat
- 2 1/2 cups uncooked radiatore (short coiled pasta), rigatoni, or penne
- 2 tablespoons olive oil divided
- 3 garlic cloves minced
- 1 (7-ounce) bottle roasted red bell peppers drained and sliced
- 12 cups coarsely chopped kale (about 1/2 pound)
- 1 (16-ounce) can cannellini beans or other white beans drained
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon coarsely ground pepper
- 6 tablespoons grated fresh Parmesan cheese
Fire-and-Ice Melon Soup
By Lv2Cook
Combine cantaloupe and cucumber in a blender or food processor; process until smooth
- 6 cups cubed peeled cantaloupe (about 1 1/2 pounds)
- 2 cups sliced seeded peeled cucumber
- 1/4 cup honey
- 1/2 teaspoon grated lime rind
- 3 tablespoons fresh lime juice
- 1 teaspoon minced seeded jalapeño pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 (16-ounce) carton plain fat-free yogurt
Vidalia Onion Risotto with Feta Cheese
By Lv2Cook
Heat oil in a medium saucepan over medium heat
- 2 teaspoons vegetable oil
- 2 cups chopped Vidalia or other sweet onion
- 2 large garlic cloves minced
- 1 1/2 cups uncooked Arborio or other short-grain rice
- 2 (14 1/2-ounce) cans vegetable broth
- 1/2 cup (2 ounces) crumbled Feta cheese divided
- 1/3 cup chopped fresh flat-leaf parsley
- 1/4 cup (1 ounce) grated Parmesan cheese
- Freshly ground pepper
Pork-and-Vegetable Alfredo
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 1/2 teaspoon vegetable oil
- 1 cup sliced mushrooms
- 1 cup chopped broccoli
- 1/3 cup chopped onion
- 2 cups hot cooked fresh fettuccine (about 4 ounces uncooked pasta)
- 2/3 cup thinly sliced Apricot-Glazed Pork Roast (about 3 ounces)
- Dash salt
- 1/8 teaspoon pepper
- 1/2 cup light alfredo sauce
Green Onion-Mushroom Broth
By Lv2Cook
Combine water and broth in a medium saucepan; bring to a simmer
- 1/2 cup water
- 2 (14 1/2-ounce) cans Oriental broth (such as Swanson's)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon pepper
- 6 tablespoons chopped green onions
- 6 tablespoons presliced mushrooms
Summer-Garden Tart
By Lv2Cook
Preheat oven to 400º. Heat oil in a nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 1 cup vertically sliced Vidalia or other sweet onion
- 1 cup sliced yellow squash (about 1 medium)
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 garlic cloves minced
- 1 cup fresh corn kernels (about 2 ears)
- 1/2 cup 1% low-fat milk
- 1 (11 1/2-ounce) can refrigerated corn bread twists
- Cooking spray
- 1 tablespoon yellow cornmeal
- 1/4 cup (1 ounce) shredded part-skim Mozzarella cheese
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 cup chopped fresh parsley
Curried Sweet Potato Bisque
By Lv2Cook
Heat olive oil in a Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 teaspoons curry powder
- 1/4 teaspoon ground allspice
- 1 cup water
- 3 (10 1/2-ounce) cans low-salt chicken broth
- 3 1/2 pounds cubed, peeled sweet potato (5 cups)
- 1/2 teaspoon salt
- 1 1/2 cups plain fat-free yogurt divided
- Minced fresh chives (optional)
Strawberry Waffles with Buttered Strawberry Sauce
By Lv2Cook
Lightly spoon flour into a dry measuring cup; level with a knife
- 1 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup sliced strawberries
- 2 tablespoons 1% low-fat milk
- 1 tablespoon vegetable oil
- 1/4 teaspoon vanilla extract
- 1 large egg
- Cooking spray
- Buttered Strawberry Sauce
- BUTTERED STRAWBERRY SAUCE
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 1 (11.5-ounce) can strawberry-banana nectar
- 1 tablespoon stick margarine or butter
- 1/2 teaspoon vanilla extract
- 2 1/2 cups sliced strawberries
Crunchy Granola with Dried Fruit
By Lv2Cook
Preheat oven to 300º. Combine the first 4 ingredients in a bowl, and let stand 15 minutes
- 1 cup boiling water
- 1/2 cup sweetened dried cranberries (such as Craisins)
- 1/4 cup packed brown sugar
- 1 (6-ounce) bag dried mixed tropical fruit
- 3 cups regular oats
- 1/2 cup sliced almonds
- 1/2 cup roasted sunflower kernels
- 1/4 cup flaked sweetened coconut
- 2 tablespoons nonfat dry milk
- 1 teaspoon ground cinnamon
Spiced Pears in Red Wine
By Lv2Cook
Sprinkle lemon juice over pears; drain
- 2 tablespoons lemon juice
- 2 3/4 pounds Seckel pears (about 10 whole) peeled
- 1 (750-milliliter) bottle Merlot or other red wine
- 1/2 cup sugar
- 5 orange rind strips (3 × 1-inch)
- 1/2 cup orange juice
- 2 (3-inch) cinnamon sticks
- 1 star anise (optional)
- 5 teaspoons chopped crystallized ginger