Lv2Cook's profile page
Recipes
Shanghai Coastline Spice Mix
By Lv2Cook
Combine all ingredients in a spice or coffee grinder; process until finely ground
- 7 tablespoons crushed red pepper
- 2 3/4 teaspoons ground ginger
- 2 3/4 teaspoons aniseed
Mahimahi with Tequila-Tomato Salsa
By Lv2Cook
Combine first 9 ingredients in a small bowl; stir tomato salsa well
- 1 cup chopped tomato
- 1/2 cup chopped tomatillo
- 1/2 cup tequila
- 1/3 cup chopped green onions
- 1/4 cup white wine vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 garlic clove minced
- 6 (6-ounce) mahimahi or other firm white fish fillets (about 1 inch thick)
- Cooking spray
Spinach, Ham, and Grits Soufflé
By Lv2Cook
Preheat oven to 375º. Place a large saucepan coated with cooking spray over medium-high heat until hot
- Cooking spray
- 1/4 pound lean country ham finely chopped
- 1 1/2 cups skim milk
- 1 (10 1/2-ounce) can low-salt chicken broth
- 3/4 cup uncooked quick-cooking grits
- 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 (13 1/2-ounce) can chopped spinach drained and squeezed dry
- 4 large egg whites (at room temperature)
Nyom (Warm Chicken Salad)
By Lv2Cook
Combine fungus and 1 cup boiling water in a bowl; let stand 30 minutes
- 1/2 cup dried jellied fungus (about 1/2 ounce) cut into strips
- 2 (10 1/2-ounce) cans low-salt chicken broth
- 4 ounces uncooked bean threads (cellophane noodles)
- 4 (4-ounce) skinned, boned chicken breast halves
- 3 cups thinly sliced green cabbage
- 2 cups fresh bean sprouts
- 1 cup (1 1/2-inch) julienne-cut green onions
- 1/3 cup finely chopped unsalted dry-roasted peanuts
- 3 tablespoons thinly sliced fresh basil
- 2/3 cup Lime-Vinegar Sauce (see recipe)
- 1/4 teaspoon ground red pepper
Pear-Walnut Muffins
By Lv2Cook
Preheat oven to 400º. Combine first 6 ingredients in a medium bowl; stir well
- 1 1/2 cups all-purpose flour
- 2/3 cup firmly packed brown sugar
- 1/2 cup whole-wheat flour
- OR
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups finely chopped pear
- 1/3 cup chopped walnuts toasted
- 3/4 cup 2% low-fat milk
- 2 tablespoons vegetable oil
- 1 large egg lightly beaten
- Cooking spray
- 1 tablespoon granulated sugar
Shepherd's Salad
By Lv2Cook
Combine all ingredients in a medium bowl
- 1 1/2 cups diced tomato
- 1 cup diced green bell pepper
- 1 cup diced peeled cucumber
- 1/2 cup minced fresh parsley
- 1/3 cup sliced green onions
- 1/4 cup fresh lemon juice
- 2 tablespoons water
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Chicken-Spinach Enchilada Casserole
By Lv2Cook
Preheat oven to 350º. Place a large nonstick skillet coated with cooking spray over medium- high heat until hot
- Cooking spray
- 1 (8-ounce) package mushrooms sliced
- 4 (4-ounce) skinned boned chicken breast halves
- 1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese divided
- 1 cup low-fat sour cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium cream of mushroom soup undiluted
- 8 (8-inch) flour tortillas
- 1 (10-ounce) package frozen chopped spinach thawed, drained, and squeezed dry
Salsa Ranchera
By Lv2Cook
Combine all ingredients in a bowl Serving Size: 1/4 cup
- 2 cups chopped seeded peeled tomato
- 1/3 cup chopped green onions
- 2 tablespoons minced fresh cilantro
- 2 tablespoons canned chopped green chiles
- 2 tablespoons fresh lime juice
- 1 teaspoon minced seeded jalapeño pepper
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 garlic cloves minced
- 1 Dash ground cumin
Seven-Layer Tortilla Pie
By Lv2Cook
Heat oil in a large nonstick skillet over medium heat
- 1 tablespoon olive oil
- 1 cup chopped red bell pepper
- 3/4 cup chopped green bell pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped seeded Anaheim chile
- OR
- 1 (4.5-ounce) can chopped green chiles drained
- 2 tablespoons minced fresh cilantro
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 cups no-salt-added tomato juice
- 2 (15-ounce) cans black beans drained
- 2 (15-ounce) cans cannellini beans or other white beans drained
- 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
- 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
- Cooking spray
- 7 (8-inch) flour tortillas
- Cilantro sprigs (optional)
Macaroni Salad
By Lv2Cook
Combine first 6 ingredients in a large bowl; stir well
- 2/3 cup low-fat sour cream
- 1/3 cup light mayonnaise
- 2 tablespoons chopped fresh parsley
- 2 tablespoons sweet pickle relish
- 1 tablespoon spicy brown mustard
- 1/4 teaspoon white pepper
- 4 cups cooked elbow macaroni (about 8 ounces uncooked pasta)
- 1 cup sliced green onions
- 1 cup frozen green peas thawed
- 3/4 cup (3 ounces) diced reduced-fat sharp Cheddar cheese
- 1/2 cup diced carrot
- 1/2 cup diced green bell pepper
- 1/2 cup sliced celery
- 1/2 cup diced lean ham (about 2 ounces)