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Roasted Lamb with Acorn Squash and Broccoli

Roasted Lamb with Acorn Squash and Broccoli

By

Preheat oven to 500º. Unroll roast; trim fat from roast

  • 1 (4-pound) rolled boned leg of lamb
  • 3 garlic cloves halved
  • 1 rosemary sprig broken into 6 pieces
  • 1 teaspoon salt divided
  • 1 tablespoon coarsely ground pepper
  • 2 teaspoons olive oil divided
  • 2 large acorn squash (about 1 1/4 pounds) cut into 1-inch wedges
  • 12 (4-inch) broccoli spears
  • 1 garlic clove minced
0/5 (0 Votes)

Sautéed Salmon with Zucchini Noodles and Red Bell Pepper Coulis

Sautéed Salmon with Zucchini Noodles and Red Bell Pepper Coulis

By

Prepare Red Bell Pepper Coulis; set aside

  • Red Bell Pepper Coulis (recipe follows)
  • 4 medium zucchini
  • 2 tablespoons fresh lime juice
  • 1 teaspoon minced shallots
  • 1/4 teaspoon salt
  • 1/8 teaspoon cracked pepper
  • 1 garlic clove minced
  • 6 (6-ounce) salmon fillets
  • 1/4 cup all-purpose flour
  • 1 tablespoon butter divided
  • Chopped fresh parsley (optional)
  • Freshly ground pepper (optional)
  • RED BELL PEPPER COULIS
  • 2 teaspoons olive oil
  • 3 cups coarsely chopped red bell pepper
  • 2 tablespoons minced shallots
  • 1 tablespoon minced jalapeño pepper
  • 2 garlic cloves minced
  • 3/4 cup low-salt chicken broth
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
0/5 (0 Votes)

Lemony Shrimp-and-Couscous Salad

Lemony Shrimp-and-Couscous Salad

By

Bring water to a boil in a medium saucepan

  • 1 1/2 cups water
  • 1 pound medium shrimp peeled and deveined
  • 1 cup uncooked couscous
  • 1 1/2 cups diced plum tomatoes
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh basil
  • 1/4 cup low-salt chicken broth
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
0/5 (0 Votes)

Spiced Pears in Red Wine

Spiced Pears in Red Wine

By

Sprinkle lemon juice over pears; drain

  • 2 tablespoons lemon juice
  • 2 3/4 pounds Seckel pears (about 10 whole) peeled
  • 1 (750-milliliter) bottle Merlot or other red wine
  • 1/2 cup sugar
  • 5 orange rind strips (3 × 1-inch)
  • 1/2 cup orange juice
  • 2 (3-inch) cinnamon sticks
  • 1 star anise (optional)
  • 5 teaspoons chopped crystallized ginger
4/5 (1 Votes)

Multigrain Pancakes

Multigrain Pancakes

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Combine first 7 ingredients; stir well

  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/4 cup quick-cooking oats
  • 2 tablespoons yellow cornmeal
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% milk
  • 1/4 cup plain fat-free yogurt
  • 1 tablespoon vegetable oil
  • 1 large egg
0/5 (0 Votes)

Tex-Mex Nachos

Tex-Mex Nachos

By

Cook meat and green onions in a large nonstick skillet over medium-high heat until browned, stirring to crumble

  • 3/4 pound ground round
  • 1/4 cup sliced green onions
  • 3/4 cup taco sauce
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 (15-ounce) can kidney beans drained
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn drained
  • 2 ounces fat-free baked tortilla chips (about 2 cups or 18 chips)
  • 3 cups shredded iceberg lettuce
  • 1 cup chopped tomato
  • 1 cup (4 ounces) shredded reduced-fat sharp cheddar
  • OR
  • 1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
  • 1/2 cup salsa
  • 1/2 cup fat-free sour cream
0/5 (0 Votes)

Pasta with White Beans and Kale

Pasta with White Beans and Kale

By

Cook pasta according to package directions, omitting salt and fat

  • 2 1/2 cups uncooked radiatore (short coiled pasta), rigatoni, or penne
  • 2 tablespoons olive oil divided
  • 3 garlic cloves minced
  • 1 (7-ounce) bottle roasted red bell peppers drained and sliced
  • 12 cups coarsely chopped kale (about 1/2 pound)
  • 1 (16-ounce) can cannellini beans or other white beans drained
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon coarsely ground pepper
  • 6 tablespoons grated fresh Parmesan cheese
0/5 (0 Votes)

Fire-and-Ice Melon Soup

Fire-and-Ice Melon Soup

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Combine cantaloupe and cucumber in a blender or food processor; process until smooth

  • 6 cups cubed peeled cantaloupe (about 1 1/2 pounds)
  • 2 cups sliced seeded peeled cucumber
  • 1/4 cup honey
  • 1/2 teaspoon grated lime rind
  • 3 tablespoons fresh lime juice
  • 1 teaspoon minced seeded jalapeño pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 (16-ounce) carton plain fat-free yogurt
0/5 (0 Votes)

Roasted-Corn Salad

Roasted-Corn Salad

By

Preheat oven to 425º. Combine corn and 1 teaspoon oil in a jelly-roll pan coated with cooking spray

  • 3 cups fresh corn kernels (about 6 ears)
  • 1 tablespoon vegetable oil divided
  • Cooking spray
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chopped seeded tomato
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green onions
0/5 (0 Votes)

Chewy Chocolate-Chip Cookies

Chewy Chocolate-Chip Cookies

By

Preheat oven to 375º. Lightly spoon flour into dry measuring cups, and level with a knife

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 2 tablespoons light butter
  • 1 teaspoon vanilla extract
  • 4 large egg whites (at room temperature)
  • 1/2 cup granulated sugar
  • 1/3 cup light-colored corn syrup
  • 1 1/4 cups semisweet chocolate chips
  • Cooking spray
0/5 (0 Votes)