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Recipes
Pizza Margherita
By Lv2Cook
Combine first three ingredients in a small bowl; set aside
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup thinly sliced fresh basil
- 2 tablespoons chopped fresh oregano
- 2 (10-inch) Quick-and-Easy Pizza Crusts (see recipe)
- Cooking spray
- 4 plum tomatoes (about 1/2 pound) thinly sliced
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
Spinach-and-Ricotta-Filled Agnolotti with Tomato-Basil Sauce
By Lv2Cook
Heat a large Dutch oven over medium-high heat until hot
- 8 cups fresh spinach leaves
- 3 teaspoons olive oil divided
- 1 1/2 cups chopped Vidalia or other sweet onion
- 1 large garlic clove chopped
- 1/4 cup part-skim Ricotta cheese
- 2 tablespoons (1/2 ounce) grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg white
- 36 won ton wrappers
- 1 (14.5-ounce) can diced tomatoes undrained
- 2 tablespoons julienne-cut fresh basil
- 1/8 teaspoon salt
- Dash pepper
Coq au Vin
By Lv2Cook
Combine flour, 1/8 teaspoon pepper, and 1/8 teaspoon salt in a shallow dish
- 1/4 cup all-purpose flour
- 1/4 teaspoon pepper divided
- 1/8 teaspoon salt
- 2 skinless chicken breast halves
- 2 skinless chicken thighs
- 2 skinless chicken drumsticks
- 1 tablespoon olive oil
- 2 tablespoons diced shallots
- 1 pound small mushrooms
- 1 1/4 cups diced plum tomato
- 1 cup diced carrot
- 1 cup diced celery
- 1 tablespoon chopped fresh tarragon
- OR
- 1 teaspoon dried tarragon
- 1 bay leaf
- 2/3 cup dry red wine
- 1/2 cup low-salt chicken broth
- 1/4 teaspoon salt
- 2 tablespoons finely chopped fresh chives
Spicy Sesame-Crusted Chicken
By Lv2Cook
Combine the first 8 ingredients in a large zip-top plastic bag, and add the chicken
- 1 tablespoon sugar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon chopped peeled fresh ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon pepper
- 1/2 teaspoon fennel seeds crushed
- 1/4 teaspoon salt
- 1 garlic clove crushed
- 4 (4-ounce) skinned, boned chicken breast halves
- 2 tablespoons all-purpose flour
- 1 large egg white lightly beaten
- 2 tablespoons sesame seeds
- 2 teaspoons vegetable oil
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 tablespoon low-sodium soy sauce
Coconut Triple-Layer Cake
By Lv2Cook
Preheat oven to 350º. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour
- Cooking spray
- 1 tablespoon cake flour
- 3 1/2 cups sifted cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 3/4 cups sugar
- 1/4 cup butter or stick margarine softened
- 1 1/2 tablespoons vegetable oil
- 2 large egg whites
- 1 2/3 cups fat-free milk
- 1/2 cup plain fat-free yogurt
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon butter extract
- Fluffy Coconut Frosting (recipe follows)
- 2/3 cup flaked sweetened coconut
- FLUFFY COCONUT FROSTING
- 1 cup sugar
- 1/4 cup water
- 1/4 teaspoon cream of tartar
- Dash salt
- 3 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon coconut extract
Sloppy Joes
By Lv2Cook
Heat oil in a large skillet over medium-high heat
- 1 teaspoon olive oil
- 2 cups chopped mushrooms
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 2 garlic cloves minced
- 6 ounces ground turkey breast
- 6 ounces ground round
- 1/4 cup ketchup
- 1 tablespoon red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (8-ounce) can no-salt-added tomato sauce
- 6 (1 1/2-ounce) whole-wheat hamburger buns toasted
Sweet Fennel Paste
By Lv2Cook
Place all ingredients in a blender; process until almost smooth
- 2/3 cup coarsely chopped fennel bulb
- 1/3 cup applesauce
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- 2 teaspoons vegetable oil
- 1 teaspoon prepared horseradish
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic powder
Pan-Seared Scallops with Chili Cream Sauce
By Lv2Cook
Combine scallops and 2 tablespoons flour in a large zip-top bag; seal bag and shake gently to coat scallops
- 1 1/2 pounds sea scallops
- 2 tablespoons plus 2 teaspoons all-purpose flour divided
- 1 teaspoon vegetable oil
- 1 teaspoon margarine
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 3/4 cup 1% low-fat milk
- 2 tablespoons chopped fresh cilantro
- Fresh cilantro sprigs
Date-Nut-Carrot Bread
By Lv2Cook
Preheat oven to 350º. Combine water, dates, and raisins in a bowl; let stand 15 minutes
- 3/4 cup hot water
- 1/2 cup pitted dates chopped
- 1/2 cup golden raisins
- 1 cup shredded carrot
- 1/2 cup coarsely chopped walnuts
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 large egg white
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Cooking spray
Tuscan Bean Salad
By Lv2Cook
Prepare St. Andrew's Champagne Vinaigrette; cover and chill
- St. Andrew's Champagne Vinaigrette (recipe follows)
- 2 cups canned navy beans or other white beans rinsed and drained
- 1/2 cup finely diced carrot
- 1/4 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced yellow bell pepper
- 1/4 cup minced green onions
- 2 tablespoons thinly sliced chives
- 2 tablespoons minced fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- ST. ANDREW'S CHAMPAGNE VINAIGRETTE
- 1/2 cup water
- 1 teaspoon cornstarch
- 1/4 cup champagne or white wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper