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Recipes
Country-French Vegetable Soup
By Lv2Cook
Heat oil in a Dutch oven over medium-high heat until hot
- 2 teaspoons olive oil
- 2 cups chopped green cabbage
- 1 cup chopped onion
- 1 cup sliced carrot (1/2-inch-thick)
- 1 cup sliced celery
- 1 cup diced red potato
- 1 teaspoon caraway seeds
- 1 cup water
- 4 cups Fresh Vegetable Broth (see recipe)
- OR
- 2 (14 1/2-ounce) cans vegetable broth
- 1 cup drained canned chickpeas (garbanzo beans)
- 2 tablespoons minced fresh parsley
- 2 teaspoons chopped fresh dill
- OR
- 1/2 teaspoon dried dill
- 1/2 teaspoon pepper
Tabbouleh Burgers
By Lv2Cook
Combine first 5 ingredients in a small bowl; cover and chill
- 1 cup chopped seeded peeled cucumber
- 1/2 cup plain low-fat yogurt
- 1 tablespoon chopped fresh dill
- 1 tablespoon rice vinegar
- 1/8 teaspoon salt
- 3/4 cup uncooked bulgur
- 1/2 cup boiling water
- 2 tablespoons fresh lemon juice
- 4 teaspoons olive oil divided
- 1/4 cup finely chopped green onions
- 2 tablespoons chopped pistachios
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 2 garlic cloves minced
- 1/4 cup chopped fresh parsley
- 1 (15-ounce) can chickpeas (garbanzo beans) rinsed
- 2 tablespoons all-purpose flour
- 2 large egg whites lightly beaten
- Cooking spray
- 6 (1 1/2-ounce) hamburger buns
- Parsley sprigs (optional)
Pasta Mexicana
By Lv2Cook
Preheat oven to 350º. Cook pasta according to package directions, omitting salt and fat
- 3 1/2 cups uncooked farfalle (bow tie pasta)
- 1 tablespoon reduced-calorie margarine
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon salt
- 1 1/2 cups skim milk
- 1 1/4 cups (5 ounces) shredded sharp Cheddar cheese
- Cooking spray
- 4 cups (3/4-inch) sliced zucchini (about 2 medium)
- 2 cups (3/4-inch) cubed red bell pepper (about 2 medium)
- 1 cup sliced green onions
Eggplant-Parmesan Gratin
By Lv2Cook
Preheat oven to 475º. Slice eggplants in half lengthwise
- 3 (1-pound) eggplants
- Cooking spray
- 1 teaspoon olive oil
- 3 garlic cloves minced
- 2 pounds tomatoes quartered (about 4 medium)
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh basil
- OR
- 2 teaspoons dried basil
- 1/2 teaspoon coarsely ground pepper
- 1/2 cup (2 ounces) finely grated fresh Parmesan cheese
- 1/4 cup dry breadcrumbs
Vegetable Burgers with Indian Seasonings
By Lv2Cook
Combine lentils and potatoes in a medium saucepan
- 1/2 cup dried lentils
- 1/2 pound cubed peeled red potatoes
- 3/4 teaspoon salt
- 1/2 cup chopped carrot
- 1/2 cup chopped cauliflower
- 1/2 cup frozen petite green peas
- 5 teaspoons vegetable oil divided
- 1/2 cup finely chopped onion
- 1/2 teaspoon ground cumin
- 1/2 teaspoon minced peeled fresh ginger
- 1/4 teaspoon mustard seeds
- 1/8 teaspoon ground red pepper
- 1 garlic clove minced
- 1 tablespoon minced fresh cilantro
- 1/4 cup uncooked farina (such as Instant Cream of Wheat)
- 1/4 cup egg substitute
- 1/2 cup dry breadcrumbs
- 3 (6-inch) pita bread rounds cut in half
Spiced Plum Butter
By Lv2Cook
Combine juice and plums in a large saucepan or Dutch oven
- 3/4 cup orange juice
- 4 pounds plums quartered
- 1 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Strawberry Margaritas
By Lv2Cook
Combine strawberries, ice, tequila, lime juice, sugar, and liqueur in a blender, and process until the mixture is s...
- 3 1/2 cups strawberries
- 2 1/2 cups crushed ice
- 1/2 cup tequila
- 1/2 cup fresh lime juice
- 1/4 cup sugar
- 3 tablespoons Cointreau (orange-flavored liqueur)
- Lime wedges (optional)
Crock-Pot Chili
By Lv2Cook
Cook the ground round in a large non-stick skillet over medium-high heat until brown, stirring to crumble
- 1 pound ground round
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup dry red wine or water
- 1 tablespoon chili powder
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 garlic clove minced
- 1 (15-ounce) can kidney beans undrained
- 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices undrained
- 6 tablespoons (1 1/2 ounces) shredded reduced-fat extra-sharp Cheddar cheese
Spring Stuffed Onions
By Lv2Cook
Preheat oven to 475º. Peel onions; cut 1/2 inch off top and bottom of onions
- 6 large Vidalias or other sweet onions (about 1 pound each)
- Cooking spray
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper divided
- 1 1/2 cups water
- 1 tablespoon extra-virgin olive oil
- 1 cup uncooked bulgur or cracked wheat
- 1 cup cubed, seeded, peeled cucumber
- 1 cup finely chopped fresh parsley
- 1/2 cup minced red onion
- 1/2 cup diced, seeded tomato
- 1/4 cup chopped fresh mint
- 1/4 cup fresh lemon juice
- 1 (16-ounce) can cannellini beans or other white beans rinsed and drained
Southwestern Bean Casserole
By Lv2Cook
Preheat oven to 375º. Heat 1 teaspoon vegetable oil in a large saucepan coated with cooking spray over medium-hig...
- 1 teaspoon vegetable oil
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves minced
- 1 cup canned no-salt-added cream-style corn divided
- 1/2 cup drained canned chopped green chiles divided
- 1/2 cup bottled salsa
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 (16-ounce) cans pinto beans drained
- 1 (14.5-ounce) can no-salt-added stewed tomatoes undrained
- 1 cup (4 ounces) shredded reduced-fat Cheddar cheese divided
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup low-fat buttermilk
- 1/4 cup vegetable oil
- 2 egg whites lightly beaten