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Pizza-Style Meat Loaf

Pizza-Style Meat Loaf

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Preheat oven to 350º. Combine 1/3 cup sauce, meat, and next 8 ingredients (sauce through egg white) in a bowl

  • 2/3 cup pizza sauce divided
  • 1 1/2 pounds extra-lean ground round
  • 3/4 cup Italian-seasoned breadcrumbs
  • 1/2 cup chopped onion
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg white
  • 2 (1-ounce) slices part-skim Mozzarella cheese
  • 1/2 cup diced red bell pepper
  • Cooking spray
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Spinach-and-Roasted Red-Pepper Pizza

Spinach-and-Roasted Red-Pepper Pizza

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Preheat oven to 425º. Pat dough into a 12-inch round pizza pan coated with cooking spray and sprinkled with cornm...

  • 1 (10-ounce) can refrigerated pizza crust
  • Cooking spray
  • 1 tablespoon cornmeal
  • 1 cup (4 ounces) shredded Asiago cheese divided
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed dry
  • 1 (7-ounce) bottle roasted red bell peppers drained and cut into 2-inch strips
  • 1/2 teaspoon dried thyme
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Corn-and-Jicama Salsa

Corn-and-Jicama Salsa

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Combine all ingredients in a large bowl

  • 2 cups fresh corn kernels (about 4 ears)
  • 1 cup finely chopped peeled tomato
  • 1/2 cup finely chopped peeled jicama
  • 1/4 cup chopped onion
  • 1 tablespoon minced fresh cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 (4-ounce) can chopped green chiles drained
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Spicy Shrimp-and-Fennel Pasta

Spicy Shrimp-and-Fennel Pasta

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Combine 1/4 teaspoon red pepper, 1 1/2 teaspoons oil, rind, juice, and garlic in a blender; process until smooth

  • 1/4 teaspoon crushed red pepper
  • 1 tablespoon olive oil divided
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 garlic cloves minced
  • 1 pound medium shrimp peeled and deveined
  • 10 ounces uncooked linguine
  • 2 cups coarsely chopped fennel bulb (about 2 medium bulbs)
  • 2 cups diced seeded plum tomato
  • 1/2 cup finely chopped niçoise or kalamata olives
  • 1/4 teaspoon crushed red pepper (1/4 to 1/2 teaspoon)
  • 5 tablespoons grated Asiago or Parmesan cheese
  • Fennel frond (optional)
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Slow-Cooker Beef-and-Bean Burritos

Slow-Cooker Beef-and-Bean Burritos

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Trim fat from meat; rub seasoning mix over both sides of meat

  • 2 pounds London broil
  • 1 (1 1/4-ounce) package taco seasoning mix
  • Cooking spray
  • 1 cup chopped onion
  • 1 tablespoon white vinegar
  • 1 (4 1/2-ounce) can chopped green chiles
  • 1 (16-ounce) can fat-free refried beans
  • 12 (8-inch) fat-free flour tortillas
  • 1 1/2 cups (6 ounces) shredded Monterey Jack cheese
  • 1 1/2 cups chopped plum tomato
  • 3/4 cup fat-free sour cream
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Mexican Butternut Squash Soup

Mexican Butternut Squash Soup

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Heat oil in a large Dutch oven over medium-high heat

  • 2 teaspoons olive oil
  • 2 cups cubed peeled butternut squash (about 3/4 pound)
  • 2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 1/2 cup sliced seeded poblano chile
  • OR
  • 1 (4.5-ounce) can chopped green chiles
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 4 cups Fresh Vegetable Broth (see recipe)
  • OR
  • 4 cups water
  • 1 (15.5-ounce) can white hominy
  • OR
  • 1 (15.5-ounce) can whole-kernel corn drained
  • 1/4 cup fresh lime juice
  • 2 tablespoons minced fresh cilantro
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Sweet Onion, Tomato, and Corn Salad with Basil

Sweet Onion, Tomato, and Corn Salad with Basil

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Combine first 4 ingredients in a bowl; stir well, and set aside

  • 1 tablespoon chopped fresh basil
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 cup basil leaves
  • 2 large tomatoes thinly sliced
  • 1/2 cup thinly sliced Vidalia or sweet onion
  • 1 cup fresh white corn kernels (about 2 ears)
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Pan-Seared Scallops with Walnuts and Spiced Carrots

Pan-Seared Scallops with Walnuts and Spiced Carrots

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Combine first 7 ingredients in a small bowl

  • 1 teaspoon grated orange rind
  • 1/2 cup fresh orange juice
  • 1 tablespoon minced shallots
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 garlic clove minced
  • 1 1/2 pounds large sea scallops
  • 1 tablespoon sugar
  • 2 tablespoons coarsely chopped walnuts toasted
  • 1 tablespoon minced chives
  • Cooking spray
  • Spiced Carrots
  • SPICED CARROTS
  • 3 1/2 cups sliced carrot (1/4-inch-thick)
  • 2 tablespoons sugar
  • 2 tablespoons orange juice
  • 1 tablespoon margarine
  • Dash ground cinnamon
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Devilish Angel Food Cake

Devilish Angel Food Cake

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Preheat oven to 350º. Sift together first 4 ingredients in a bowl, and set aside

  • 2/3 cup sifted cake flour
  • 1/3 cup unsweetened cocoa
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 2 teaspoons warm water
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup sugar
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Tuscan Tomato Soup

Tuscan Tomato Soup

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Preheat oven to 400º. Arrange bread cubes in a single layer on a jelly-roll pan

  • 2 1/2 cups (1-inch) cubes French bread (about 2 1/2 [1-ounce] slices)
  • Olive oil-flavored cooking spray
  • 1 teaspoon olive oil
  • 4 garlic cloves crushed
  • 2 (14 1/2-ounce) cans no-salt-added whole tomatoes undrained and chopped
  • 1 (14 1/2-ounce) can chicken broth undiluted
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons dried parsley flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 5 teaspoons grated Parmesan cheese
0/5 (0 Votes)