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Recipes
Multi-Grain Pilaf with Root Vegetables
By Lv2Cook
Heat 2 teaspoons oil in a large nonstick skillet over medium heat
- 4 teaspoons olive oil divided
- 1 cup chopped onion
- 1 cup chopped red bell pepper
- 1 cup chopped carrot
- 1/2 cup chopped peeled turnip
- 1/2 cup chopped peeled celeriac
- 2 teaspoons grated peeled fresh ginger
- 2 cups cooked basmati or other long-grain rice
- 2 cups cooked pearl barley
- 1 cup drained canned pinto beans
- 3 cups torn spinach
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon salt
Tequila Piccata
By Lv2Cook
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; stir well
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt divided
- 1/4 teaspoon pepper divided
- 8 (2-ounce) slices veal scaloppine (about 1 pound)
- 1 tablespoon olive oil divided
- 1/4 cup finely chopped shallots
- 2 garlic cloves crushed
- 1/4 cup tequila
- 1/4 cup low-salt chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 1 teaspoon minced fresh thyme
- OR
- 1/4 teaspoon dried thyme
- 2 cups hot cooked vermicelli (about 4 ounces uncooked pasta)
Pasta with Garden Bolognese Sauce
By Lv2Cook
Heat oil in a large Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 2 cups shredded carrot
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 3/4 cups chopped portobello mushroom caps (about 1 large mushroom)
- 2 teaspoons dried oregano
- 3 garlic cloves minced
- 1 cup dry red wine
- 1 (26-ounce) bottle fat-free marinara sauce
- 6 cups hot cooked ziti (about 3 cups uncooked short tubular pasta)
- 1 1/2 cups (6 ounces) shredded part-skim Mozzarella cheese
Fennel, Quinoa, Orange, Walnut, and Basil Salad
By Lv2Cook
Combine quinoa, fennel, and shallots in a large bowl; set aside
- 3 cups cooked quinoa
- 1 cup chopped fennel bulb
- 2 tablespoons minced shallots
- 1 teaspoon grated lemon rind
- 1 teaspoon grated orange rind
- 2/3 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh basil
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups orange sections
- 1/4 cup chopped walnuts toasted
Venison-Vegetable Chili
By Lv2Cook
Place a large Dutch oven coated with cooking spray over medium-high heat until hot
- Cooking spray
- 2 pounds lean, boned venison loin cut into 1-inch cubes
- 2 tablespoons sliced green onions
- 1 cup diced red bell pepper
- 1 cup diced carrot
- 2 tablespoons minced jalapeño pepper
- 3 garlic cloves minced
- 1/4 cup masa harina
- OR
- 1/4 cup cornmeal
- 1 teaspoon ground cumin
- 1/2 cup tequila
- 1 teaspoon unsweetened cocoa
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon barbecue smoked seasoning (such as Hickory Liquid Smoke)
- 1 (14 1/2-ounce) can no-salt-added whole tomatoes undrained and chopped
- 1 (14 1/4-ounce) can no-salt-added beef broth
- 1 (10-ounce) package frozen whole-kernel corn thawed
- 1/2 cup chopped fresh cilantro
Strudel Verde
By Lv2Cook
Preheat oven to 350º. Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1/2 cup (1/2-inch) sliced asparagus
- 1/2 cup diced red bell pepper
- 1/2 cup sliced mushrooms
- 1 cup cooked long-grain brown rice
- 1 cup drained canned chickpeas (garbanzo beans) mashed
- 1/4 cup frozen chopped spinach thawed, drained, and squeezed dry
- 1/4 cup frozen green peas thawed
- 1/2 cup (2 ounces) crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5 sheets frozen phyllo dough thawed
- Cooking spray
- 1 tablespoon sesame seeds
Curried Deviled Eggs on Whole-Wheat Crackers
By Lv2Cook
Peel and slice eggs in half lengthwise
- 6 hard-cooked large eggs
- 1 tablespoon freeze-dried chives
- 3 tablespoons fat-free mayonnaise
- 1 1/2 tablespoons 2% small-curd low-fat cottage cheese
- 2 teaspoons fresh lime juice
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1/4 teaspoon paprika
- 12 reduced-fat whole-wheat crackers (such as Keebler reduced-fat wheat Toasteds)
Strawberries with Brown Sugar and Balsamic Vinegar
By Lv2Cook
Combine first 4 ingredients in a bowl; cover and marinate in refrigerator 30 minutes
- 2 cups halved small strawberries
- 2 tablespoons brown sugar
- 1 1/2 teaspoons balsamic vinegar
- 1/8 teaspoon black pepper
- 1/2 cup lemon low-fat yogurt
- Fresh mint leaves (optional)
Spanish Omelets
By Lv2Cook
Place potato in a saucepan; cover with water
- 1 1/2 cups sliced potato
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 garlic clove minced
- 1/4 cup sliced pitted manzanilla (or green) olives
- 1 tablespoon minced fresh oregano
- OR
- 1 teaspoon dried oregano
- 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
- 8 large egg whites
- 4 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon olive oil divided
- Cooking spray
Mostaccioli-Spinach Bake
By Lv2Cook
Preheat oven to 350º. Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked mostaccioli (about 3 cups uncooked tubular-shaped pasta)
- 2 tablespoons reduced-calorie stick margarine divided
- 1 cup vertically sliced onion
- 2 teaspoons bottled minced garlic
- 1/4 cup all-purpose flour
- 2 1/2 cups skim milk
- 1 1/4 cups (5 ounces) preshredded Parmesan cheese divided
- 1 1/2 teaspoons dried Italian seasoning
- 1/2 teaspoon pepper
- 1 (14.5-ounce) cam diced tomatoes with basil, garlic and oregano
- 1 (10-ounce) package frozen chopped spinach thawed and drained
- Cooking spray
- 1/4 cup dry breadcrumbs
- 2 tablespoons preshredded Parmesan cheese (1/2 ounce)
- Parsley sprigs (optional)