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Recipes
Three-Bean Tacos
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat until hot
- 1 teaspoon olive oil
- 1 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 garlic clove minced
- 1 cup canned chickpeas (garbanzo beans) rinsed and drained
- 1/2 cup canned black beans rinsed and drained
- 1/2 cup canned pinto beans rinsed and drained
- 1 (8-ounce) can no-salt-added tomato sauce
- 12 taco shells
- 3/4 cup shredded iceberg lettuce
- 3/4 cup diced tomato
- 1/2 cup finely shredded reduced-fat sharp Cheddar cheese
- 1/2 cup salsa
Peach-and-Walnut Salad
By Lv2Cook
Drain peaches in a colander over a bowl, reserving 1/4 cup syrup
- 1 (29-ounce) can sliced peaches in heavy syrup undrained and chilled
- 3/4 cup tub fat-free cream cheese softened
- 1/4 cup coarsely chopped walnuts
- Curly-leaf lettuce leaves
- Ground cinnamon
Four-Layer Chili with Beans
By Lv2Cook
Cook meat and garlic in a Dutch oven over medium-high heat until browned, stirring to crumble
- 3/4 pound ground round
- 2 garlic cloves minced
- 2 teaspoons chili powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- 2 cups water
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 (14.5-ounce) cans no-salt-added stewed tomatoes undrained
- 1 (15-ounce) can kidney beans drained
- 4 1/2 cups hot cooked vermicelli (about 9 ounces uncooked pasta)
- 6 tablespoons diced onion
- 6 tablespoons (1 1/2 ounces) reduced-fat sharp Cheddar cheese
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
Chicken Quesadillas with Fruit Salsa and Avocado Cream
By Lv2Cook
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot
- Cooking spray
- 1 1/3 cups shredded carrot
- 1 cup thinly sliced green onions
- 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers divided
- 8 (8-inch) fat-free flour tortillas
- 2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (such as Tyson; about 2 breasts)
- 1/2 cup fresh cilantro leaves
- Fruit Salsa (recipe follows)
- Avocado Cream (recipe follows)
- FRUIT SALSA
- 2 cups coarsely chopped peeled ripe papaya or mango (about 1 large)
- 1 1/2 cups coarsely chopped peeled kiwifruit (about 3 kiwifruit)
- 3/4 cup fresh corn kernels (about 1 ear)
- 1/2 cup chopped red onion
- 1/2 cup minced fresh cilantro
- 3 tablespoons fresh lime juice
- 1 tablespoon minced seeded jalapeño pepper
- 1/4 teaspoon salt
- AVOCADO CREAM
- 1 peeled medium avocado pitted and cut into chunks
- 1/2 cup fat-free sour cream
- 2 tablespoons fresh lime juice
- 3 tablespoons minced fresh cilantro
Roasted Vegetable-Cheese Pie
By Lv2Cook
Preheat oven to 400º. Combine first three ingredients
- 2 cups cooked jasmine, basmati or long-grain rice
- 2 large egg whites lightly beaten
- 1/4 cup grated Parmesan cheese
- Cooking spray
- 1 1/2 cups sliced zucchini
- 1 1/2 cups sliced yellow squash
- 1 cup thinly sliced onion
- 1 cup thinly sliced fennel bulb (about 1 small bulb)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 2 garlic cloves crushed
- 1/4 cup chopped pitted kalamata olives
- 1 tomato sliced
- 1/2 cup (2 ounces) Fontina cheese divided
Scallop-and-Vegetable Newburg
By Lv2Cook
Steam carrots, covered, 2 minutes
- 1 cup diced carrot
- 1 cup diced zucchini
- 1 1/2 pounds bay scallops
- 1/3 cup all-purpose flour
- 2 cups 2% low-fat milk
- 1 tablespoon dry sherry
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Cooking spray
- 3/4 cup fresh breadcrumbs
- 3 tablespoons (3/4 ounce) grated fresh Parmesan cheese
- 1 1/2 tablespoons margarine melted
- 3 1/2 cups hot cooked rice
Spicy Apple-Glazed Chick `n' Grits Gorgonzola
By Lv2Cook
Preheat oven to 350º. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/2-...
- 4 (4-ounce) skinned, boned chicken breast halves
- Cooking spray
- 1/4 cup apple butter
- 1/4 cup spicy brown mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon black pepper
- Gorgonzola Cheese Grits (recipe follows)
- 2 tablespoons chopped green onion tops
- Fresh oregano (optional)
- GORGONZOLA CHEESE GRITS
- 2 (14 1/4-ounce) cans fat-free chicken broth
- 3/4 cup uncooked quick-cooking grits
- 1 cup (4 ounces) crumbled Gorgonzola cheese
- 1/3 cup fat-free sour cream
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground pepper
Mustard-and-Herb Crusted Rack of Venison
By Lv2Cook
Preheat oven to 400º. Place venison, meat side up, on a broiler pan coated with cooking spray
- 3 pounds rack of venison (with 8 ribs)
- Cooking spray
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 garlic cloves crushed
- 1 cup fresh breadcrumbs
- 1 tablespoon chopped fresh flat-leaf parsley
- Rosemary sprigs (optional)
Thai-Seared Tofu
By Lv2Cook
Combine first 11 ingredients in a medium bowl; stir with a whisk until blended
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh cilantro
- 1/2 cup low-sodium soy sauce
- 1/2 cup fresh lime juice
- 1/4 cup chopped fresh mint
- 2 tablespoons molasses
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon vegetable oil
- 2 teaspoons curry powder
- 1/2 teaspoon crushed red pepper
- 4 garlic cloves minced
- 2 (10.5-ounce) packages reduced-fat firm tofu drained
- Cooking spray
- 6 cups hot cooked vermicelli (about 12 ounces uncooked pasta)