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Recipes
Orecchiette with Broccoli and White Beans
By Lv2Cook
Cook pasta according to package directions, omitting salt and fat
- 2 cups uncooked orecchiette (small disk-shaped pasta) or small seashell macaroni
- 4 cups coarsely chopped broccoli (about 3/4 pound)
- 1 tablespoon olive oil
- 1 cup red bell pepper strips
- 4 garlic cloves minced
- 1/2 cup low-salt chicken broth
- 1/2 teaspoon salt
- 1 (15-ounce) can cannellini beans or other white beans rinsed and drained
- 1 (4-inch) rosemary sprig
- 1/2 cup grated fresh Parmesan cheese divided
Cucumber-White Bean Stuffed Tomatoes
By Lv2Cook
Combine first 4 ingredients in a large bowl, and toss gently
- 2 cups diced peeled cucumber
- 1/3 cup finely chopped red onion
- 3 tablespoons finely chopped fresh basil
- 1 (19-ounce) can cannellini beans or other white beans
- 2 tablespoons tarragon vinegar
- OR
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 garlic clove crushed
- 4 large tomatoes (about 2 pounds)
- 4 lettuce leaves
- 4 basil sprigs (optional)
Trout with Sour Cream-Cucumber Sauce
By Lv2Cook
Combine first 6 ingredients in a bowl; stir well, and set cucumber mixture aside
- 1/2 cup chopped peeled cucumber
- 1/2 cup fat-free sour cream
- 1/2 cup plain fat-free yogurt
- 1/2 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon dried dill
- 1/8 teaspoon salt
- 1/4 teaspoon pepper
- 4 (6-ounce) rainbow trout fillets
- Cooking spray
Garden Tomato Upside-Down Corn Bread
By Lv2Cook
Preheat oven to 400º. Heat 1 tablespoon oil in a 9-inch cast-iron skillet over medium heat
- 1 tablespoon vegetable oil
- 1 teaspoon dried Italian seasoning
- 2 garlic cloves minced
- 4 plum tomatoes cut into 1/4 inch thick slices (4-6 tomatoes)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon garlic-pepper seasoning (1/2 to 1 teaspoon)
- 1/2 teaspoon chili powder
- 1/4 cup minced fresh onion
- 1/2 cup (2 ounces) grated sharp Cheddar cheese
- 1 cup skim milk
- 3 tablespoons ketchup
- 2 tablespoons vegetable oil
- 2 large egg whites lightly beaten
Red Pepper-Cheese Bread
By Lv2Cook
Dissolve yeast and sugar in warm water in a large bowl, and let stand 5 minutes
- 1 package dry yeast
- 2 teaspoons sugar
- 1 cup warm water (105º to 115º)
- 3 cups bread flour divided
- 2 teaspoons Dijon mustard
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper (1/4 to 1/2 teaspoon)
- 3/4 cup (3 ounces) shredded extra-sharp Cheddar cheese
- Cooking spray
Quick-and-Easy Pizza Crust
By Lv2Cook
Combine first four ingredients in a large bowl; make a well in center of mixture
- 2 cups bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 package quick-rise yeast
- 3/4 cup warm water (120º to 130º )
- 1 tablespoon olive oil
- Cooking spray
- 2 tablespoons cornmeal
Tomato-Orange Pasta Toss
By Lv2Cook
Cook penne according to package directions, omitting salt and fat
- 8 ounces uncooked penne (tube-shaped pasta)
- 1 ounce sun-dried tomatoes (about 12) packed without oil
- 1/2 cup boiling water
- 3 tablespoons water
- 2 teaspoons olive oil
- 6 garlic cloves thinly sliced
- 2 strips orange rind (3 × 1/2-inch)
- 3/4 cup orange juice
- 1 (28-ounce) can crushed tomatoes undrained
- 3 tablespoons chopped fresh parsley
- 8 ounces part-skim Mozzarella cheese cut into 1/2-inch cubes
The Santa Fe Wrap
By Lv2Cook
Place first 5 ingredients in a food processor or blender; process until smooth
- 3/4 cup canned chickpeas (garbanzo beans) rinsed and drained
- 1/4 cup part-skim Ricotta cheese
- 2 tablespoons tub-style light cream cheese softened
- 1 tablespoon fresh lime juice
- 1 garlic clove
- 1/2 cup (2 ounces) crumbled Feta cheese
- 1/4 cup canned black beans rinsed and drained
- 1 tablespoon minced fresh cilantro
- 1/2 teaspoon hot sauce
- 4 (10-inch) fat-free flour tortillas
- 1 1/3 cups thinly sliced curly leaf lettuce
- 3/4 cup shredded peeled jicama
- 6 tablespoons (1 1/2 ounces) finely shredded Monterey Jack cheese
- 3 tablespoons finely diced red onion
Filet Mignon with Roasted Potatoes and Asparagus
By Lv2Cook
Preheat oven to 500º. Snap off tough ends of asparagus; sprinkle with 1/4 teaspoon salt
- 1 1/2 pounds asparagus spears
- 3/4 teaspoon salt divided
- 3 baking potatoes (about 1 1/2 pounds) cut into 1-inch pieces
- 1 teaspoon olive oil
- 1/2 teaspoon pepper divided
- Cooking spray
- 1 1/4 pounds beef tenderloin
- 1/4 cup water
Stir-Fried Noodles with Shrimp
By Lv2Cook
Steam snow peas, covered, 3 minutes or until crisp-tender; set aside
- 2 cups snow peas trimmed
- 4 teaspoons vegetable oil divided
- 1 large egg lightly beaten
- 1 large egg white lightly beaten
- 1/2 cup minced shallots
- 1 tablespoon minced peeled fresh ginger
- 1 garlic clove minced
- 1 1/2 pounds large shrimp peeled and deveined
- 1/2 teaspoon crushed red pepper
- 5 cups hot cooked linguine (about 10 ounces uncooked pasta)
- 2 cups fresh bean sprouts
- 1/4 cup low-sodium soy sauce
- 1/4 cup diagonally sliced green onions