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Recipes
Tomato-Green Bean Risotto with Feta Cheese
By Lv2Cook
Cut sun-dried tomatoes into thin strips; set aside
- 1/2 ounce sun-dried tomatoes packed without oil
- 1 (14 1/2-ounce) can cut green beans undrained
- 2/3 cup dry white wine
- 3 (10 1/2-ounce) cans low-salt chicken broth
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 garlic cloves crushed
- 1 1/2 cups uncooked Arborio or any other short-grain rice
- 1 teaspoon dried basil
- 1/8 teaspoon salt
- 3/4 cup (3 ounces) crumbled Feta cheese with peppercorns
Pear-and-Poppy Seed Loaf
By Lv2Cook
Preheat oven to 350º. Combine first 6 ingredients in a large bowl
- 2 1/4 cups all-purpose flour
- 3 tablespoons poppy seeds
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground cardamom
- 1 cup chopped peeled ripe pear
- 1 cup low-fat buttermilk
- 2/3 cup sugar
- 1/4 cup honey
- 2 tablespoons stick margarine melted
- 1 teaspoon vanilla extract
- 1 large egg
- Cooking spray
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
Chicken-and-Sweet Pepper Fajitas
By Lv2Cook
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat
- 2 teaspoons vegetable oil divided
- 2 cups vertically sliced onion
- 1 cup yellow bell pepper strips
- 1 cup red bell pepper strips
- 1 cup green bell pepper strips
- 1/4 cup thinly sliced seeded jalapeño pepper (about 2 peppers)
- 1/3 cup chopped fresh cilantro
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 12 ounces skinned, boned chicken breast cut into 2×1/4-inch strips
- 4 (8-inch) flour tortillas
- 2 tablespoons light cream cheese with garlic and spices
Rustic Vegetable Quiche
By Lv2Cook
Lightly spoon flour into dry measuring cups; level with a knife
- 1 cup all-purpose flour divided
- 3 1/2 tablespoons ice water
- 1 teaspoon sugar
- 1/2 teaspoon salt divided
- 3 tablespoons vegetable shortening
- Cooking spray
- 2 bacon slices
- 1 cup chopped red potato
- 1/2 cup chopped onion
- 1/2 cup (2 ounces) shredded reduced-fat reduced-sodium Jarlsberg cheese
- 1/4 cup thinly sliced green onions
- 1 1/2 cups 1% low-fat milk
- 1/8 teaspoon ground red pepper
- 3 large eggs
- 1/4 teaspoon paprika
Sesame Beef Stir-Fry
By Lv2Cook
Trim fat from steak; rub surface of steak with five-spice powder
- 1 pound lean flank steak
- 1 teaspoon five-spice powder
- 1 tablespoon dark sesame oil
- 1 1/2 tablespoons minced peeled fresh ginger
- 3 garlic cloves minced
- 2 cups red bell pepper strips
- 2 cups yellow bell pepper strips
- 1/2 cup no-salt-added beef broth
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 4 cups thinly sliced bok choy
- 1 tablespoon sesame seeds toasted
- 1/4 teaspoon salt
- 4 cups hot cooked rice
Lort Cha (Short Rice Noodles)
By Lv2Cook
Combine first 3 ingredients in a bowl
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1 pound uncooked udon noodles (thick, round, fresh Japanese wheat noodles) or spaghetti
- 1 1/2 teaspoons vegetable oil
- Cooking spray
- 2 (4-ounce) (about 3/4 inch thick) lean, boned center-cut loin pork chops cut into 1/4-inch wide strips
- 2 garlic cloves minced
- 1 large egg lightly beaten
- 1 1/2 cups fresh bean sprouts
- 1 1/2 cups thinly sliced green cabbage
- 1 1/2 cups (1 1/2-inch) julienne-cut green onions
Spicy Vegetable Ragout over Polenta
By Lv2Cook
Coat a 9-inch round cake pan with cooking spray; set aside
- Cooking spray
- 3 cups water
- 1 cup yellow cornmeal
- 1/3 cup grated fresh Romano or Parmesan cheese
- 1/2 teaspoon salt divided
- 1/2 teaspoon pepper
- 1/4 cup chopped fresh cilantro
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 cups diced peeled eggplant
- 1 cup diced yellow squash
- 1/2 cup diced carrot
- 1 jalapeño pepper seeded and diced
- 1 tablespoon chili powder
- 1 (14 1/2-ounce) can whole tomatoes undrained and chopped
Noodle Frittata
By Lv2Cook
Heat oil in a large nonstick skillet over medium heat
- 2 teaspoons vegetable oil
- 1 cup chopped broccoli florets
- 1/2 cup diced carrot
- 1/2 cup frozen green peas thawed
- 1 cup hot cooked angel hair (about 2 ounces uncooked pasta)
- 4 large eggs lightly beaten
- 2 large egg whites lightly beaten
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup (2 ounces) shredded reduced-fat extra-sharp Cheddar cheese
- 1 cup low-fat vegetable primavera spaghetti sauce
Tomato-Corn Salsa
By Lv2Cook
Prepare grill or broiler. Place corn on grill rack or broiler pan coated with cooking spray; grill 15 minutes or un...
- 4 ears corn
- Cooking spray
- 1 cup (1/2-inch-thick) slices red onion
- 1/4 cup lime juice
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon salt
- 1 garlic clove minced
- 2 1/2 cups chopped red tomato
- 3/4 cup sliced green onion