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Recipes
Sausage-Mushroom Stuffed-Pepper Wedges
By Lv2Cook
Preheat oven to 350º. Combine bulgur and 2/3 cup boiling water in a large bowl; cover bulgur, and let stand for 3...
- 2/3 cup uncooked bulgur
- OR
- 2/3 cup cracked wheat
- 2/3 cup boiling water
- 2 medium red bell peppers cut lengthwise into 4 wedges
- 2 medium green bell peppers cut lengthwise into 4 wedges
- 2 medium yellow bell peppers cut lengthwise into 4 wedges
- 1 cup water
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 1 (6-ounce) can tomato paste with garlic
- Cooking spray
- 1 cup chopped onion
- 12 ounces light smoked turkey sausage diced
- 2 (8-ounce) packages cremini or button mushrooms chopped
- 1 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/8 teaspoon white pepper
Roasted Red Bell Pepper Sauce
By Lv2Cook
Combine all ingredients in a blender or food processor; process until smooth
- 1 cup bottled roasted red bell peppers
- 1/2 cup tomato juice
- 2 tablespoons chopped sun-dried tomatoes packed without oil (about 1 ounce)
- 2 tablespoons balsamic vinegar
- 2 tablespoons tomato paste
- 1/2 teaspoon pepper
- 2 garlic cloves
Malay Chicken Salad with Curried Ginger Dressing
By Lv2Cook
Cook rice according to package directions, and cool
- 1 cup uncooked instant rice
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 pound skinned, boned chicken breast cut into bite-size pieces
- 2 tablespoons vegetable oil
- 4 cups torn Boston lettuce
- 1 1/2 cups cubed pineapple
- 1 1/2 cups cubed peeled papaya or mango
- 1 cup seedless red grapes halved
- Curried Ginger Dressing
- 1/2 cup chopped fresh cilantro
- CURRIED GINGER DRESSING
- 1/4 cup fat-free mayonnaise
- 1/4 cup reduced-fat peanut butter
- 1/4 cup thawed orange juice concentrate undiluted
- 1/4 cup honey
- 1/2 teaspoon ground ginger
- 1/2 teaspoon curry powder
Spinach-and-Blue Cheese-Stuffed Chicken Breasts
By Lv2Cook
Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat
- 1 teaspoon vegetable oil divided
- 1 1/4 cups finely chopped onion divided
- 4 garlic cloves minced
- 1/2 cup frozen chopped spinach thawed, drained, and squeezed dry
- 2 tablespoons crumbled blue cheese
- 1 teaspoon Dijon mustard
- 4 (4-ounce) skinned, boned chicken breast halves
- 1/4 teaspoon pepper
- 1/3 cup dry white wine
- 1/2 teaspoon dried thyme
- 1 cup low-salt chicken broth
- 2 tablespoons Dijon mustard
Oatmeal-Onion Batter Bread
By Lv2Cook
Combine 1 cup warm water, 1/2 cup oats, and brown sugar in a small bowl
- 1 1/4 cups warm water (105º to 115º) divided
- 1 cup plus 1 teaspoon quick-cooking oats divided
- 2 tablespoons brown sugar
- 1 package dry yeast
- 3 cups all-purpose flour
- 3/4 cup minced onion
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- Cooking spray
Tortellini, White Bean, and Spinach Soup
By Lv2Cook
Heat oil in a large Dutch oven over medium-high heat
- 1 teaspoon olive oil
- 2 cups chopped onion
- 1/2 cup chopped red bell pepper
- 1 teaspoon dried Italian seasoning
- 3 garlic cloves minced
- 2 cups coarsely chopped spinach
- 2/3 cup water
- 1 (16-ounce) can navy beans drained
- 2 cups Fresh Vegetable Broth (see recipe)
- OR
- 1 (14 1/2-ounce) can vegetable broth
- 1 (14.5-ounce) can no-salt-added whole tomatoes undrained and chopped
- 1 (14-ounce) can quartered artichoke hearts drained
- 1 (9-ounce) package uncooked fresh cheese tortellini
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Peggy Sue's Honey-Cinnamon Date-Nut Cake
By Lv2Cook
Preheat oven to 350º. Beat margarine and sugars at medium speed of a mixer until well- blended (about 5 minutes)
- 1/2 cup stick margarine softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup evaporated skim milk
- 1 cup honey
- 1/2 cup applesauce
- 3 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped pitted dates
- 1/4 cup chopped walnuts toasted
- Cooking spray
Shredded Chicken in Hot Sauce
By Lv2Cook
Combine the first 5 ingredients in a medium bowl; add chicken
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 1/4 teaspoon crushed red pepper
- 1 pound skinned, boned chicken breast cut into 1/4-inch-wide strips
- 2 tablespoons vegetable oil
- 1 cup coarsely chopped green onions
- 1 tablespoon minced peeled fresh ginger
- 3 garlic cloves minced
- 3/4 cup (1 × 1/4-inch) julienne-cut red bell pepper
- 3/4 cup (1 × 1/4-inch) julienne-cut yellow bell pepper
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon white pepper (1/2 to 1 teaspoon)
- 1/4 teaspoon salt
- 4 cups hot cooked rice
Chickpea-and-Corn Patties
By Lv2Cook
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil divided
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 1 cup chopped onion
- 1 teaspoon minced fresh thyme
- OR
- 1/4 teaspoon dried thyme
- 1 (19-ounce) can chickpeas (garbanzo beans) rinsed and drained
- 1/2 cup fresh breadcrumbs
- 3 tablespoons cornmeal divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- Cooking spray
Samosa Quesadillas
By Lv2Cook
Preheat oven to 350º. Heat oil in a large nonstick skillet over medium-high heat
- 2 teaspoons olive oil
- 1 cup very thinly sliced cabbage
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 tablespoon curry powder
- 1 teaspoon minced peeled fresh ginger
- 2 garlic cloves minced
- 1 cup mashed peeled potato cooked without salt or fat
- 1/4 cup frozen green peas thawed
- 1 tablespoon low-sodium soy sauce
- 8 6-inch fat-free flour tortillas
- 1 cup (4 ounces) shredded Muenster cheese