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Recipes
Chinese Spicy Gingered Beef
By Lv2Cook
Trim fat from steak; cut steak diagonally across grain into thin slices
- 1 (3/4-pound) flank steak
- 1 tablespoon cornstarch
- 2 teaspoons olive oil
- 1 tablespoon minced peeled fresh ginger
- 2 cloves garlic minced
- 1 cup halved baby carrots
- 1/2 cup fat-free beef broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon dry white wine
- 1/2 teaspoon crushed red pepper
- 1 (8-ounce) can sliced water chestnuts drained
- 3 cups sliced bok choy about 6 ounces
- 2 cups hot cooked long-grain rice
Sautéed Striped Bass with Summer Vegetables
By Lv2Cook
Sprinkle fish with 1/4 teaspoon salt and black pepper
- 4 (6-ounce) striped bass fillets skinned
- 1/2 teaspoon salt divided
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil divided
- Cooking spray
- 1 cup (2 × 1/4-inch) julienne-cut yellow squash
- 1 cup (2 × 1/4-inch) julienne-cut zucchini
- 1 cup (2 × 1/4-inch) julienne-cut carrot
- 1 cup vertically sliced red onion
- 3/4 cup julienne-cut fennel stalks
- 1/4 cup chopped fresh basil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon dried thyme
- 3 garlic cloves minced
- Basil sprigs (optional)
Sherried Pine Nut Ice Cream
By Lv2Cook
Stir pine nuts and sherry into ice cream
- 2 tablespoons pine nuts toasted
- 2 tablespoons cream sherry
- 2 cups vanilla fat-free ice cream softened
- 1/4 cup fat-free caramel-flavored sundae syrup
Mango-Banana Frozen Yogurt
By Lv2Cook
Combine first 4 ingredients in a blender; process until smooth
- 1 cup sliced ripe banana
- 3/4 cup chopped peeled mango
- 1/3 cup orange juice
- 3 tablespoons fresh lime juice
- 1 1/2 cups 2% low-fat milk
- 3/4 cup sugar
- 1 (16-ounce) carton vanilla low-fat yogurt
Spinach-and-Mushroom Lasagna
By Lv2Cook
Cook lasagna noodles according to package directions, omitting salt and fat
- 1 (8-ounce) package uncooked lasagna noodles
- 1 teaspoon olive oil
- 7 cups sliced mushrooms (about 2 [8-ounce] packages)
- 3 cups sliced shiitake mushroom caps (about 2 [3 1/2-ounce] packages)
- 1/2 teaspoon ground nutmeg
- 3 garlic cloves minced
- 2 (15-ounce) containers light Ricotta cheese
- 2 (10-ounce) packages frozen chopped spinach thawed, drained, and squeezed dry
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 teaspoon pepper
- 3 large egg whites
- 1 (25.5-ounce) bottle fat-free marinara sauce
- Cooking spray
- 3 cups (12 ounces) shredded part-skim Mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- Fresh oregano leaves (optional)
Old Maid Cake
By Lv2Cook
Preheat oven to 375º. Combine first 8 ingredients in a bowl; stir well
- 1 cup all-purpose flour
- 1/4 cup firmly packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 cup low-fat buttermilk
- 1/4 cup egg substitute
- 1/4 cup molasses
- 2 tablespoons stick margarine melted
- 2 tablespoons stick margarine
- 1/3 cup firmly packed brown sugar
- 3 tablespoons chopped walnuts
- 2 medium pears (about 1 pound)
- Cinnamon sticks (optional)
- Pear slices (optional)
Treena's Square Eggs
By Lv2Cook
Place a medium nonstick skillet coated with cooking spray over medium-high heat until hot
- Olive oil-flavored cooking spray
- 2/3 cup egg substitute divided
- 1 (1-ounce) slice reduced-fat Swiss cheese halved
- 1/2 teaspoon chipotle pepper sauce or hot sauce divided
- 1/4 teaspoon pepper divided
- 1 teaspoon bottled bacon-flavored chips
- 2 teaspoons chopped fresh parsley
Penne with Arugula Pesto
By Lv2Cook
Drop toasted pine nuts and garlic cloves through food chute with food processor on, and process until minced
- 2 tablespoons pine nuts toasted
- 2 large garlic cloves minced
- 4 cups trimmed arugula
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 tablespoons water
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 2 tablespoons olive oil
- 5 cups hot cooked penne (tubular-shaped pasta)
Shrimp Dip
By Lv2Cook
Combine the sour cream and cream cheese in a medium bowl, and beat at medium speed of a mixer until smooth
- 1/3 cup fat-free sour cream
- 1 (8-ounce) block fat-free cream cheese softened
- 1/2 cup chopped celery
- 1/2 cup diced onion
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground red pepper
- 2 (7-ounce) cans tiny shrimp drained
Chinese Red-Cooked Chicken Thighs
By Lv2Cook
Combine first 8 ingredients in a Dutch oven; bring to a boil
- 1/4 cup sherry
- 3 tablespoons sugar
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon water
- 1 teaspoon fennel seeds crushed
- 5 slices (1/4-inch) peeled fresh ginger
- 3 orange rind strips
- 2 (3-inch) cinnamon sticks
- 8 chicken thighs (about 2 pounds) skinned
- 2 ounces uncooked bean threads (cellophane noodles)
- 1 cup boiling water