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Recipes
Multigrain Pancakes
By Lv2Cook
Combine first 7 ingredients; stir well
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup quick-cooking oats
- 2 tablespoons yellow cornmeal
- 2 tablespoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 2% milk
- 1/4 cup plain fat-free yogurt
- 1 tablespoon vegetable oil
- 1 large egg
Tex-Mex Bean Burgers with Tomato Salsa
By Lv2Cook
Combine first 5 ingredients in a bowl
- 1 cup chopped tomato
- 1/2 cup chopped red onion
- 1/4 cup minced fresh cilantro
- 2 tablespoons minced seeded jalapeño pepper
- 2 tablespoons fresh lime juice
- 2 (16-ounce) cans pinto beans drained
- 4 teaspoons olive oil
- 2/3 cup minced fresh onion
- 4 garlic cloves minced
- 2 tablespoons ground coriander
- 4 teaspoons all-purpose flour
- 4 teaspoons ground cumin
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- Cooking spray
- 3/4 cup (3 ounces) shredded reduced-fat Monterey Jack cheese
- 6 (1 1/2-ounce) hamburger buns
Fennel-and-Garlic Breadsticks
By Lv2Cook
Preheat oven to 350º . Heat oil in a small nonstick skillet over medium heat
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon fennel seeds
- 1/4 teaspoon coarsely ground pepper
- 2 garlic cloves minced
- 1 (11-ounce) can refrigerated breadstick dough
- Olive-oil flavored cooking spray
Vermicelli Stir-fry with Peanut Sauce
By Lv2Cook
Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked vermicelli
- 1 1/2 teaspoons dark sesame oil
- 1 1/2 cups cubed deli, lower salt turkey breast (about 6 ounces)
- 1/3 cup thinly sliced green onions
- 1 1/2 teaspoons chili oil
- OR
- 1 1/2 teaspoons olive oil
- AND
- 1/4 teaspoon crushed red pepper
- 2 cups snow peas diagonally halved crosswise
- 1 1/3 cups red bell pepper strips
- 3 garlic cloves minced
- 1/2 cup low-salt chicken broth
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons reduced-fat peanut butter
- 2 tablespoons chopped dry-roasted peanuts
Pork-and-Succotash Spinach Salad
By Lv2Cook
Remove large stems from spinach; tear into small pieces
- 4 cups prepackaged spinach
- 1/2 cup orange juice
- 2 tablespoons lime juice
- 2 teaspoons vegetable oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 4 ounces Apricot-Glazed Pork Roast cut into strips (about 3/4 cup)
- 1/4 cup chopped red onion
- 1 (8 1/2-ounce) can lima beans drained
- 1 (7-ounce) can whole-kernel corn with sweet peppers drained
Green Beans Provençale
By Lv2Cook
Steam green beans, covered, 5 minutes or until tender
- 4 cups (2-inch) cut green beans (about 3/4 pound)
- 1 teaspoon olive oil
- 1/2 cup sliced green onions
- 4 garlic cloves crushed
- 2 cups plum tomato (about 3/4 pound) seeded and thinly sliced
- 2 tablespoons chopped fresh basil
- OR
- 2 teaspoons dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Stuffed Portobello Mushrooms
By Lv2Cook
Prepare marinated mushrooms: Combine first 6 ingredients in a large zip-top plastic bag
- MARINATED MUSHROOMS
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 1 teaspoon black pepper
- 4 garlic cloves minced
- 4 large portobello mushrooms gills and stems removed
- STUFFING
- 1 teaspoon olive oil
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced onion
- 4 cups (1/2-inch) cubed sourdough bread (about 6 [1-ounce] slices)
- 1/2 cup (2 ounces) shredded reduced-fat Monterey Jack cheese
- 1/4 cup minced fresh parsley
- 2 tablespoons water
- 2 large eggs lightly beaten
- 2 tablespoons grated Parmesan cheese
Curried Lamb-and-Spinach Burgers
By Lv2Cook
Combine the first 8 ingredients in a medium bowl
- 1 pound lean ground lamb
- 2/3 cup fresh breadcrumbs
- 1/3 cup savory chutney (such as Raffetto's Chut-Nut Colonial)
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1 (10-ounce) package frozen chopped spinach thawed, drained and squeezed dry
- 2 garlic cloves minced
- 4 (2-ounce) onion sandwich buns
- 1/4 cup savory chutney (such as Raffetto's Chut-Nut Colonial)
Strawberry Angel Cake
By Lv2Cook
Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand 1 hour
- 4 cups sliced strawberries
- 3/4 cup sugar divided
- 2 tablespoons evaporated skim milk
- 1 (8-ounce) block 1/3 less-fat cream cheese softened
- 1 (10-inch) round angel food cake
- 3 tablespoons triple sec (orange-flavored liqueur) divided
- OR
- 3 tablespoons orange juice divided
- 1 (8-ounce) tub frozen reduced-calorie whipped topping thawed
- 2 tablespoons sliced almonds toasted
Spiced Chile Paste
By Lv2Cook
Remove stems and seeds from chiles
- 2 dried pasilla chiles (about 1/2 ounce)
- 1/4 cup cider vinegar
- 1 tablespoon olive oil
- 4 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon chili powder
- 1/2 teaspoon salt