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Recipes
Spanish Omelets
By Lv2Cook
Place potato in a saucepan; cover with water
- 1 1/2 cups sliced potato
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 garlic clove minced
- 1/4 cup sliced pitted manzanilla (or green) olives
- 1 tablespoon minced fresh oregano
- OR
- 1 teaspoon dried oregano
- 1/2 cup (2 ounces) shredded part-skim Mozzarella cheese
- 8 large egg whites
- 4 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon olive oil divided
- Cooking spray
Moroccan-Spiced Leg of Lamb
By Lv2Cook
Combine first 6 ingredients in a small bowl; set aside
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground red pepper
- 2 1/2 pounds rolled boned leg of lamb
- 1 tablespoon vegetable oil
- 1 cup chopped red onion
- 1/3 cup dry red wine
- 6 garlic cloves chopped
- 1 (14 1/4-ounce) can fat-free beef broth
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 1/2 cup Spiced Pear Butter (see recipe)
- OR
- 1/2 cup Spiced Plum Butter (see recipe)
Tequila Piccata
By Lv2Cook
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; stir well
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt divided
- 1/4 teaspoon pepper divided
- 8 (2-ounce) slices veal scaloppine (about 1 pound)
- 1 tablespoon olive oil divided
- 1/4 cup finely chopped shallots
- 2 garlic cloves crushed
- 1/4 cup tequila
- 1/4 cup low-salt chicken broth
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers
- 1 teaspoon minced fresh thyme
- OR
- 1/4 teaspoon dried thyme
- 2 cups hot cooked vermicelli (about 4 ounces uncooked pasta)
Pasta with Garden Bolognese Sauce
By Lv2Cook
Heat oil in a large Dutch oven over medium-high heat
- 2 teaspoons olive oil
- 2 cups shredded carrot
- 2 cups chopped onion
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 3/4 cups chopped portobello mushroom caps (about 1 large mushroom)
- 2 teaspoons dried oregano
- 3 garlic cloves minced
- 1 cup dry red wine
- 1 (26-ounce) bottle fat-free marinara sauce
- 6 cups hot cooked ziti (about 3 cups uncooked short tubular pasta)
- 1 1/2 cups (6 ounces) shredded part-skim Mozzarella cheese
Fennel, Quinoa, Orange, Walnut, and Basil Salad
By Lv2Cook
Combine quinoa, fennel, and shallots in a large bowl; set aside
- 3 cups cooked quinoa
- 1 cup chopped fennel bulb
- 2 tablespoons minced shallots
- 1 teaspoon grated lemon rind
- 1 teaspoon grated orange rind
- 2/3 cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh basil
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups orange sections
- 1/4 cup chopped walnuts toasted
Roasted Red Pepper-Lentil Bisque
By Lv2Cook
Combine first 5 ingredients in a large saucepan; bring to a boil
- 3 cups water
- 1 cup diced carrot
- 2/3 cup dried lentils
- 1/2 cup sun-dried tomatoes (about 13) packed without oil
- 1 bay leaf
- 1 (14 1/2-ounce) can plum tomatoes undrained
- 4 cups pieces red bell pepper (1-inch)
- 1 tablespoon olive oil
- 8 garlic cloves peeled
- 1 cup dry red wine
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Cherry Cheesecake
By Lv2Cook
Preheat oven to 300º. Coat a 9-inch springform pan with cooking spray
- Cooking spray
- 3/4 cup graham cracker crumbs
- 2 tablespoons sugar
- 2 tablespoons reduced-calorie stick margarine melted
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 (8-ounce) block 1/3-less-fat cream cheese (Neufchâtel)
- 1 (8-ounce) tub fat-free cream cheese
- 2 large eggs
- 1/2 cup fat-free milk
- 1/3 cup fat-free sour cream
- 3 large egg whites
- 1/4 cup sugar
- 1 (20-ounce) can light cherry pie filling
Roasted Bell Pepper-and-Olive Pizza
By Lv2Cook
Cut bell peppers in half lengthwise, and discard seeds and membranes
- 2 large red bell peppers
- 2 large yellow bell peppers
- 1/2 cup sliced green olives
- 1/4 cup chopped fresh parsley
- 2 teaspoons drained capers
- 2 teaspoons red wine vinegar
- 3/4 teaspoon olive oil
- 1/8 teaspoon black pepper
- 2 (1-pound) Italian cheese-flavored pizza crusts (such as Boboli)
- OR
- 2 focaccias
- 6 tablespoons (1 1/2 ounces) freshly grated Parmesan cheese
Santa Barbara Pasta Salad
By Lv2Cook
Cook beans in boiling water 18 minutes or until beans are tender
- 1 (16-ounce) package frozen baby lima beans
- 3 cups cooked orecchiette (about 1 3/4 cups uncooked "little ears" pasta)
- 1 1/2 cups diced red bell pepper
- 1 cup finely chopped onion
- 1 cup chopped tomatillos (about 4 large)
- 1 cup fresh corn kernels (about 3 ears)
- 1/3 cup minced fresh cilantro
- 2 tablespoons white wine vinegar
- 2 tablespoons extra-virgin olive oil
- 3/4 teaspoon salt
- 1 (4.5-ounce) can chopped green chiles
Spaghetti with Caramelized Onions, Mushrooms, and Pancetta
By Lv2Cook
Cook pasta according to package directions, omitting salt and fat
- 8 ounces uncooked spaghetti
- 1 tablespoon olive oil
- 1/4 cup chopped pancetta or bacon (about 1 ounce)
- 6 cups vertically sliced onion (about 3 large onions)
- 1/2 teaspoon salt divided
- 1/4 teaspoon pepper divided
- 6 cups sliced mushrooms (about 1 pound)
- 2 teaspoons minced fresh oregano
- 1/4 cup chopped fresh parsley divided
- 3 garlic cloves minced
- 1/2 cup low-salt chicken broth
- Fresh oregano (optional)