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Recipes
Smoked-Salmon Sandwiches
By Lv2Cook
Combine first 3 ingredients in a food processor; process until smooth
- 2 ounces smoked salmon
- 1/3 cup tub-style light cream cheese
- 1 teaspoon lemon juice
- 2 teaspoons chopped fresh dill
- OR
- 1/2 teaspoon dried dill
- 2 teaspoons minced red onion
- 4 (1-ounce ) slices pumpernickel bread
- 4 slices (1/8-inch-thick) tomato
- 8 slices (1/8-inch-thick) cucumber
Chorizo-Banana Bean Soup
By Lv2Cook
Sort and wash beans, and place in a large ovenproof Dutch oven
- 1 cup dried red beans (about 6 ounces)
- 1 cup dried black beans (about 6 ounces)
- 1 1/2 teaspoons olive oil
- 4 ounces diced smoked chorizo sausage (1 1/3 cups)
- 1/2 cup diced carrot
- 1/3 cup diced onion
- 1/3 cup diced green bell pepper
- 1 teaspoon minced seeded habanero pepper
- 4 garlic cloves minced
- 3 1/3 cups water
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 2 bay leaves
- 3/4 cup chopped seeded plum tomato
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup mashed ripe banana
Shrimp and Fennel Over Polenta
By Lv2Cook
Remove and discard stalks from fennel bulb
- 1 fennel bulb
- 2 teaspoons olive oil
- 3 garlic cloves minced
- 1 tablespoon all-purpose flour
- 1 cup low-salt chicken broth
- 1/4 cup dry vermouth or white wine
- 2 tablespoons sun-dried tomato sprinkles
- 1/2 teaspoon hot sauce
- 1 pound medium shrimp peeled and deveined
- 1 (16-ounce) tube polenta cut crosswise into 12 slices
- Cooking spray
- 1/2 teaspoon pepper
Shrimp Caesar Salad with Basil Pesto Crostini
By Lv2Cook
Preheat oven to 350º. Combine first 5 ingredients in a bowl; cover buttermilk mixture, and chill
- 1/2 cup low-fat buttermilk
- 3 tablespoons fat-free mayonnaise
- 2 teaspoons olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove minced
- 8 slices (1/2-inch-thick) diagonally cut French bread baguette
- Olive oil-flavored cooking spray
- 4 teaspoons basil pesto (such as Pesto Sanremo)
- 8 cups Italian-blend salad greens (about 1 1/2 [10-ounce] bags)
- 1/4 cup grated Parmesan cheese
- 1 pound medium shrimp cooked and peeled
- 1/2 cup sliced red onion
- 1/2 teaspoon cracked pepper
Marinated Balsamic Bean Salad
By Lv2Cook
Combine the first 5 ingredients in a colander; rinse and drain
- 1 cup frozen whole-kernel corn
- 1 cup frozen cut green beans
- 1 (16-ounce) can kidney beans
- 1 (15-ounce) can chickpeas (garbanzo beans)
- 1 (15-ounce) can black beans
- 1 cup diced red onion
- 1/2 cup balsamic vinegar
- 1/4 cup water
- 2 tablespoons Dijon mustard
- 1 tablespoon dried basil
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 garlic cloves minced
Steak and Black-Eyed Pea Salad
By Lv2Cook
Preheat broiler. Trim fat from steak
- 1 (12-ounce) lean flank steak
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- Cooking spray
- 5 cups torn romaine lettuce
- 1 cup cherry tomatoes halved
- 1 cup (1/4-inch-thick) sliced cucumber
- 1/2 cup sliced onion separated into rings
- 1 (15.8-ounce) can black-eyed peas rinsed and drained
- 3/4 cup fat-free Italian dressing
Orange-Chive Bubble Buns
By Lv2Cook
Preheat oven to 400º. Combine marmalade and chives; set aside
- 1/4 cup orange marmalade (at room temperature)
- 1 teaspoon freeze-dried chives
- 1 (4.5-ounce) can refrigerated buttermilk biscuits
- Cooking spray
Crunchy Pea Salad
By Lv2Cook
Steam peas, covered, 6 minutes or until tender
- 2 1/4 cups shelled green peas
- 1 1/4 cups diced cucumber
- 1/2 cup thinly sliced radishes
- 1/4 cup thinly sliced green onions
- 2 tablespoons rice vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
Tropical Paradise
By Lv2Cook
Combine all ingredients in a blender, and process until smooth
- 1 1/2 cups pineapple-orange juice
- 1 cup sliced banana (about 1 medium)
- 1 cup ice cubes
- 3/4 cup diced pineapple
- 1/2 cup vanilla fat-free frozen yogurt
- 1 tablespoon flaked sweetened coconut
Pepper-Roasted Salmon with Mustard-Herb Cream Sauce
By Lv2Cook
Place tofu and garlic in a food processor, and process until smooth
- 14 ounces light tofu drained
- 1 garlic clove peeled
- 1/3 cup fat-free sour cream
- 3 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 cup chopped chives
- 1/4 cup minced fresh dill
- 2 teaspoons coarsely ground mixed peppercorns divided
- 1 (3-pound) salmon fillet
- Olive oil-flavored cooking spray
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- Rosemary sprigs (optional)