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Recipes
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
Chocolate-Apricot Strudel
By Lv2Cook
Prepare filling: Combine first 3 ingredients in a medium bowl
- FILLING
- 1/3 cup amaretto (almond-flavored liqueur)
- 1/4 cup sugar
- 2 tablespoons water
- 1 cup dried apricots thinly sliced (about 6 ounces)
- 1 tablespoon chopped crystallized ginger
- 1/2 cup semisweet chocolate chips divided
- REMAINING INGREDIENTS
- 8 sheets frozen phyllo dough thawed
- Butter-flavored cooking spray
- 4 apricots (optional) diced
Seafood-Stuffed Poblanos with Warm Tomato Salsa
By Lv2Cook
Preheat oven to 350º. Combine first 6 ingredients in a bowl
- 1 cup lump crabmeat shell pieces removed
- 1/4 cup (1 ounce) finely shredded reduced-fat sharp cheddar cheese
- 1/4 cup (1 ounce) finely shredded Monterey Jack cheese with jalapeño peppers
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 garlic cloves minced
- 2 large poblano chiles halved and seeded
- Cooking spray
- 3 cups chopped peeled tomato (about 1 1/4 pounds)
- 2 cups sliced onion
- 1/4 cup water
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1 jalapeño pepper seeded and sliced
Sherry Vinaigrette with Currants
By Lv2Cook
Combine all ingredients in a jar
- 1/3 cup sherry vinegar
- 1/3 cup water
- 1/4 cup currants
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground pepper
- 4 garlic cloves crushed
Maple Rice Pudding
By Lv2Cook
Combine first 4 ingredients in a medium saucepan; bring to a boil over medium heat, stirring frequently
- 4 cups 2% low-fat milk
- 2/3 cup Arborio rice or other short-grain rice
- 2/3 cup maple syrup
- 1/4 cup raisins
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Spring Chowder
By Lv2Cook
Melt margarine in a large Dutch oven over medium-high heat
- 1 tablespoon margarine
- 4 cups thinly sliced Vidalia or other sweet onion
- 1 cup chopped carrot
- 1 cup sliced celery
- 1 cup chopped extra-lean ham
- 3 cups chopped red potato (about 1 1/4 pounds)
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1/4 cup all-purpose flour
- 2 cups 2% low-fat milk
- 1/4 cup chopped fresh sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper (1/4 to 1/2 teaspoon)
- 1/8 teaspoon ground nutmeg
- 1/2 cup dry white wine
- Sage sprigs (optional)
Olive Bread
By Lv2Cook
Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes
- 1 package dry yeast
- 2 teaspoons sugar
- 1/2 cup warm water (105º to 115º)
- 3 cups bread flour divided
- 1/2 cup cornmeal
- 3/4 cup plain fat-free yogurt
- 1/2 cup chopped green olives
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 3/4 teaspoon salt
- Cooking spray
Tri-Color Italian Salad
By Lv2Cook
Bring water to a boil in a small saucepan
- 1 cup water
- 1/2 cup fresh or frozen green peas
- 1/4 cup plain low-fat yogurt
- 1 1/2 teaspoons prepared horseradish
- 1 1/2 teaspoons white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups diced Red Delicious apple
- 2 cups torn radicchio
- 1/2 cup vertically sliced red onion
- 1/3 cup diced bottled roasted red bell pepper
Penne with Roasted Vegetables and Goat Cheese
By Lv2Cook
Preheat oven to 475º. Cook pasta according to package directions, omitting salt and fat
- 1/2 pound uncooked penne (tubular-shaped pasta)
- 2 cups (1/4-inch-thick) sliced yellow squash
- 2 cups (1/4-inch-thick) sliced zucchini
- 1 cup thinly sliced red onion separated into rings
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 plum tomatoes quartered
- 1 garlic clove minced
- 1 1/2 tablespoons balsamic vinegar
- 1 cup (4 ounces) goat cheese
- 3 tablespoons chopped fresh basil
- 1 1/2 tablespoons chopped fresh thyme
Shrimp Kebabs with Jalapeño-Lime Marinade
By Lv2Cook
Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes
- 4 pounds large shrimp peeled, deveined, and butterflied
- 1 cup thawed orange juice concentrate undiluted
- 2 teaspoons grated lime rind
- 1/2 cup fresh lime juice
- 1/2 cup honey
- 4 teaspoons ground cumin
- 1/2 teaspoon salt
- 6 garlic cloves minced
- 4 jalapeños seeded and chopped
- 4 red bell peppers cut into 1-inch cubes
- Lime wedges (optional)
- Cooking spray