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Recipes
Smothered Squash and Pinto Beans
By Lv2Cook
Heat oil in a large skillet over medium-high heat
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 2 teaspoons minced seeded jalapeño pepper
- 2 garlic cloves minced
- 1 cup (1/2-inch-thick) sliced yellow squash
- 1 cup (1/2-inch-thick) sliced zucchini
- 1/2 cup fresh corn kernels
- 1 (16-ounce) can pinto beans drained
- 1 (14.5-ounce) can diced tomatoes undrained
- 3 thyme sprigs
- 1/2 cup (2 ounces) shredded Monterey Jack cheese
- 2 cups hot cooked long-grain rice
Siam Stir-Fry Wrap
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 1 tablespoon dark sesame oil
- 1/2 cup chopped red bell pepper
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons curry powder
- 4 garlic cloves minced
- 1 (16-ounce) bag cabbage-and-carrot coleslaw mix
- 1/4 cup low-sodium soy sauce
- 2 tablespoons minced fresh cilantro
- 2 tablespoons minced fresh basil
- 2 tablespoons fresh lime juice
- 1 (12.3-ounce) package reduced-fat extra-firm tofu diced
- 1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
- 4 curly leaf lettuce leaves
- 4 (10-inch) fat-free flour tortillas
- Peanut Sauce
- PEANUT SAUCE
- 1/4 cup fresh lime juice
- 3 tablespoons creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon chili paste with garlic
- 4 garlic cloves minced
Shrimp Fried Rice
By Lv2Cook
Combine first 3 ingredients; stir well
- 2 tablespoons low-sodium soy sauce
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground red pepper
- 1 tablespoon vegetable oil divided
- 3/4 pound medium shrimp peeled
- 1 cup frozen green peas thawed
- 1/3 cup sliced green onions
- 1 (8-ounce) can sliced water chestnuts drained
- 1 cup chilled cooked long-grain rice
- 2 tablespoons sliced almonds toasted
- 1 tablespoon chopped fresh parsley
Marinated Tomato-Basil Salad
By Lv2Cook
Arrange tomato slices and onion in a 13 × 9-inch dish
- 32 slices (1/2-inch-thick) red tomato (about 8 tomatoes or 4 1/4 pounds)
- 1 cup thinly sliced red onion separated into rings
- 1/2 cup chopped fresh basil
- 1/2 cup rice vinegar
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
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
Orange-Ginger Chicken Lo Mein
By Lv2Cook
Combine first 9 ingredients in a small bowl; stir well with a whisk
- 1/2 cup low-salt chicken broth
- 1/4 cup thawed orange juice concentrate undiluted
- 1/4 cup low-sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon bottled minced garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 6 cups water
- 1 (8-ounce) package Chinese-style noodles
- 1 tablespoon vegetable oil
- 1 (16-ounce) package fresh stir-fry vegetables (not frozen)
- 3/4 pound skinned, boned chicken breasts cut into strips
- 1 cup diagonally sliced green onions
- 1/4 cup chopped unsalted dry-roasted peanuts
Cucumber Soup with Leeks and Celery
By Lv2Cook
Melt margarine in a large nonstick skillet over medium heat
- 2 teaspoons margarine
- 2 cups cubed peeled cucumber
- 3/4 cup thinly sliced leek
- 1/2 cup diced celery
- 2 cups low-salt chicken broth
- 1 1/2 cups diced peeled baking potato
- 1 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup diced cucumber
- 1/3 cup plain low-fat yogurt
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
Smothered Chicken and Barley
By Lv2Cook
Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried mint flakes
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground red pepper
- 6 (4-ounce) chicken thighs skinned
- 1/2 teaspoon vegetable oil
- Cooking spray
- 1 1/2 cups chopped onion
- 1 cup chopped red bell pepper
- 1 tablespoon low-sodium soy sauce
- 3 1/2 cups low-salt chicken broth
- 1 1/4 cups uncooked pearl barley
- 1 (14.5-ounce) can diced tomatoes drained
- 6 tablespoons chopped green onions