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Recipes
Moroccan Mint Tea
By Lv2Cook
Pour boiling water over tea bags
- 8 cups boiling water
- 2 regular-size tea bags
- 2 cups mint sprigs
- 1/3 cup sugar
Swordfish with Olives and Capers
By Lv2Cook
Combine first 7 ingredients in a medium bowl; set aside
- 1/3 cup dry white wine
- 1 1/2 teaspoons capers
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 12 pimento-stuffed olives halved
- 2 garlic cloves minced
- 1 (14 1/2-ounce) can no-salt-added diced tomatoes undrained
- 1/4 teaspoon salt
- 4 (6-ounce) swordfish steaks (about 1 1/2 inches thick)
- 1 teaspoon olive oil
- Olive oil-flavored cooking spray
- 1 cup thinly sliced onion
- 2 cups cooked linguine (about 4 ounces uncooked pasta)
Pasta Carbonara with Asparagus
By Lv2Cook
Bring water to a boil in a medium saucepan; add asparagus
- 2 1/2 cups (1-inch) diagonally sliced trimmed asparagus
- 6 tablespoons grated fresh Parmesan cheese divided
- 1/4 cup skim milk
- 1/4 cup egg substitute
- 2 tablespoons chopped chives
- 1/4 teaspoon salt
- 8 ounces uncooked farfalle (bow tie pasta)
- 2 bacon slices
- 3/4 cup chopped onion
- 2 garlic cloves minced
- Freshly ground pepper
- Chopped chives (optional)
Eggplant Manicotti with Creamy Pesto Filling
By Lv2Cook
Combine 1/4 cup Mozzarella cheese and next 9 ingredients (Mozzarella cheese through garlic) in a food processor, an...
- 1/2 cup shredded part-skim Mozzarella cheese (2 ounces) divided
- 1 cup fresh basil leaves
- 1/2 cup fresh parsley leaves
- 1/2 cup spinach leaves
- 1/4 cup pine nuts toasted
- 1/4 cup grated fresh Parmesan cheese
- 1/4 cup tub-style fat-free cream cheese
- 1/4 teaspoon salt
- 1 (15-ounce) container fat-free Ricotta cheese
- 2 garlic cloves
- 1 (1 1/2-pound) eggplant cut lengthwise into 20 (1/8-inch-thick) slices
- Cooking spray
- 2 cups low-fat spaghetti sauce divided
Vegetable Breadsticks
By Lv2Cook
Combine first 5 ingredients; set aside
- 1 cup instant potato flakes
- 1 cup water
- 6 tablespoons skim milk
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 package dry yeast
- 2 tablespoons sugar
- 3/4 cup skim milk (105º to 115º)
- 5 cups bread flour divided
- 1/4 cup stick margarine softened
- 1 teaspoon salt
- 1 teaspoon cider vinegar
- 1 large egg
- Cooking spray
Pork Loin with Roasted Onion-Apricot Rice
By Lv2Cook
Preheat oven to 450º. Combine first 3 ingredients in a bowl; cover with plastic wrap and vent
- 1/2 cup coarsely chopped dried apricots
- 1/2 cup dark rum
- 1/3 cup golden raisins
- 2 cups pieces (1/2-inch) Vidalia or other sweet onion
- 2 cups pieces (1/2-inch) red onion
- 1 1/2 cups coarsely chopped boiling onion (about 1/2 pound)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (2-pound) lean boned center-cut pork loin roast
- 1 teaspoon cracked black pepper
- 1/4 teaspoon salt
- 1 garlic clove crushed
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1 garlic clove crushed
- 3 cups hot cooked rice
- 2 tablespoons slivered almonds toasted
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
Crispy Broiled Shrimp with Tangy Cocktail Sauce
By Lv2Cook
Combine shrimp and cornstarch in a zip-top plastic bag; seal and shake to coat
- 1 pound medium shrimp peeled and deveined (about 24 shrimp)
- 1/4 cup cornstarch
- 1 tablespoon water
- 2 large egg whites
- 1 1/2 cups (about 35 crackers) finely crushed reduced-fat round buttery crackers (such as Ritz)
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- Cooking spray
- Tangy Cocktail Sauce (recipe follows)
- Lemon wedges
- TANGY COCKTAIL SAUCE
- 1/2 cup no-salt-added tomato sauce
- 2 tablespoons minced fresh chives
- 2 tablespoons ketchup
- 2 tablespoons chili sauce
- 1 tablespoon fresh lemon juice
- 2 teaspoons prepared horseradish
- 6 drops hot sauce (such as Tabasco)
Spinach-Strawberry Salad with Goat-Cheese Bruschetta
By Lv2Cook
Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously
- 1/4 cup sugar
- 2 tablespoons sherry or white wine vinegar
- 1 1/2 teaspoons sesame seeds toasted
- 1 1/2 teaspoons olive oil
- 1 teaspoon minced red onion
- 3/4 teaspoon poppy seeds
- 1/4 teaspoon Hungarian sweet paprika
- 1/8 teaspoon salt
- 6 cups torn spinach (about 1 pound)
- 2 cups halved strawberries
- 2 tablespoons slivered almonds toasted
- 1 (3-ounce) log goat cheese cut into 6 slices
- 6 (1-ounce) slices French bread toasted
Couscous with Spring Vegetables and Harissa Sauce
By Lv2Cook
Prepare the couscous according to the package directions, omitting oil
- 1 (5.8-ounce) package roasted-garlic-and-olive-oil or plain couscous (such as Near East)
- 1/3 cup finely chopped plum tomato
- 1/8 teaspoon ground allspice
- 1 tablespoon olive oil
- 2 cups coarsely chopped leek
- 1 cup coarsely chopped yellow bell pepper
- 1 cup sugar snap peas trimmed
- 1/2 cup peeled, halved pearl onions
- 1/2 cup quartered radishes
- 6 baby carrots cut in half lengthwise
- 3 garlic cloves minced
- 2 cups torn spinach
- 1/2 cup chopped fresh parsley
- 1/2 teaspoon sugar
- 1/8 teaspoon salt
- 1 (15-ounce) can chickpeas (garbanzo beans) drained
- Harissa Sauce
- HARISSA SAUCE
- 2 teaspoons caraway seeds
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1 garlic clove peeled
- 1 jalapeño pepper seeded
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil