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Recipes
Tangy Leek Salad
By Lv2Cook
Remove roots, outer leaves, and tops from leeks, leaving 2 inches of each leek
- 6 medium leeks
- 2 tablespoons red wine vinegar
- 2 teaspoons olive oil
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon capers
- 1/2 cup diced tomatoes
- 1 tablespoon chopped fresh basil
Pasta Primavera
By Lv2Cook
Steam carrot, covered, 5 minutes or until crisp-tender
- 2 cups diagonally sliced carrot
- 2 cups uncooked fusilli (twisted spaghetti)
- 1 1/2 tablespoons olive oil
- 1 cup chopped fennel bulb
- 1 1/2 cups thinly sliced leek (about 1 medium)
- 1 cup red bell pepper strips
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh thyme
- 3 garlic cloves minced
- 1 cup frozen green peas thawed
- 1/2 cup dry vermouth
- 1/2 teaspoon salt
- 3/4 cup (3 ounces) grated Asiago cheese divided
- 2 tablespoons chopped fennel fronds
Eggs Pipérade
By Lv2Cook
Heat oil in a large nonstick skillet over medium-high heat
- 1 teaspoon olive oil
- 3/4 cup chopped red bell pepper
- 3/4 cup chopped green bell pepper
- 1 garlic clove minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper (1/4 to 1/2 teaspoon)
- 1 (14.5-ounce) can diced tomatoes undrained
- 4 large eggs lightly beaten
- 1 tablespoon chopped fresh parsley (optional)
Roasted Eggplant-and-Red Pepper Soup
By Lv2Cook
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes
- 2 large red bell peppers
- 1 (1 1/2-pound) eggplant cut in half lengthwise
- 3 cups fat-free, less-sodium chicken broth divided
- 1 1/2 cups chopped onion
- 1/4 cup thinly sliced fresh basil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- Cilantro sprigs (optional)
Cavatappi with Spinach, Garbanzo Beans, and Feta
By Lv2Cook
Combine first 10 ingredients in a large bowl; toss well
- 8 cups coarsely chopped spinach
- 8 cups hot cooked cavatappi (about 6 ounces uncooked spiral-shaped pasta)
- 1 cup (4 ounces) crumbled Feta cheese
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (19-ounce) cans chickpeas (garbanzo beans) or other white beans drained
- 4 garlic cloves crushed
- Freshly ground pepper
- Lemon wedges (optional)
Salmon with Corn-and-Tomato Salsa
By Lv2Cook
Combine first 7 ingredients in a bowl; set aside
- 1 cup diced plum tomatoes
- 1/4 cup minced red onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lime juice
- 1/8 teaspoon salt
- 1 jalapeño pepper seeded and minced
- Cooking spray
- 1 cup frozen whole-kernel corn thawed
- 4 6-ounce salmon fillets
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons honey
- Lime wedges (optional)
- Cilantro sprigs (optional)
Southwestern Bean Casserole
By Lv2Cook
Preheat oven to 375º. Heat 1 teaspoon vegetable oil in a large saucepan coated with cooking spray over medium-hig...
- 1 teaspoon vegetable oil
- Cooking spray
- 1 cup chopped onion
- 2 garlic cloves minced
- 1 cup canned no-salt-added cream-style corn divided
- 1/2 cup drained canned chopped green chiles divided
- 1/2 cup bottled salsa
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon pepper
- 2 (16-ounce) cans pinto beans drained
- 1 (14.5-ounce) can no-salt-added stewed tomatoes undrained
- 1 cup (4 ounces) shredded reduced-fat Cheddar cheese divided
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup low-fat buttermilk
- 1/4 cup vegetable oil
- 2 egg whites lightly beaten
Moroccan Chicken Tagine
By Lv2Cook
Place first 3 ingredients in a spice or coffee grinder; process until finely ground
- 5 teaspoons cumin seeds
- 5 teaspoons coriander seeds
- 2 1/2 teaspoons whole allspice
- 5 teaspoons ground nutmeg
- 2 1/2 teaspoons ground ginger
- 1 1/4 teaspoons ground red pepper
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon olive oil
- 8 cups vertically sliced onion (about 2 pounds)
- 1/2 teaspoon salt
- 1 1/2 teaspoons sugar
- 1/2 teaspoon black pepper
- 1 (10 1/2-ounce) can low-salt chicken broth
- 1/4 cup raisins
- 4 chicken thighs (about 2 pounds) skinned
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans) drained
- 4 cups hot cooked couscous
Tabbouleh Burgers
By Lv2Cook
Combine first 5 ingredients in a small bowl; cover and chill
- 1 cup chopped seeded peeled cucumber
- 1/2 cup plain low-fat yogurt
- 1 tablespoon chopped fresh dill
- 1 tablespoon rice vinegar
- 1/8 teaspoon salt
- 3/4 cup uncooked bulgur
- 1/2 cup boiling water
- 2 tablespoons fresh lemon juice
- 4 teaspoons olive oil divided
- 1/4 cup finely chopped green onions
- 2 tablespoons chopped pistachios
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 2 garlic cloves minced
- 1/4 cup chopped fresh parsley
- 1 (15-ounce) can chickpeas (garbanzo beans) rinsed
- 2 tablespoons all-purpose flour
- 2 large egg whites lightly beaten
- Cooking spray
- 6 (1 1/2-ounce) hamburger buns
- Parsley sprigs (optional)
Pasta Mexicana
By Lv2Cook
Preheat oven to 350º. Cook pasta according to package directions, omitting salt and fat
- 3 1/2 cups uncooked farfalle (bow tie pasta)
- 1 tablespoon reduced-calorie margarine
- 2 garlic cloves minced
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon salt
- 1 1/2 cups skim milk
- 1 1/4 cups (5 ounces) shredded sharp Cheddar cheese
- Cooking spray
- 4 cups (3/4-inch) sliced zucchini (about 2 medium)
- 2 cups (3/4-inch) cubed red bell pepper (about 2 medium)
- 1 cup sliced green onions