I love this as a snack! I think it will be great in the summer!! This is another Zone recipe.
1 Tbsp Celery
6 oz Crab, imitation
1/2 tsp Lemon juice
3/4 Tbsp Mayonnaise, Light
1 & 1/2 Tbsp Olives, ripe, canned
1/4 tsp Pepper, black
1/4 tsp Salt
1 Tbsp Sour Cream, Light
2 med Tomatoes
TOTAL CALORIES: 294
Makes 2 Tomatoes
(Each whole Tomatoes is 1.6 Blocks)
Dice celery and olives. Flake crab. Mix celery, olives, and crab with light mayonnaise, light sour cream and lemon juice. Salt and pepper to taste. Cut stem spot off tomatoes. Slice tomatoes almost all the way through from top to bottom into eighths and open out like a star. Fill tomatoes equally with crab salad.
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
Sunday, February 08, 2009
Wednesday, August 20, 2008
Balsamic Glazed Salmon
This is a great recipe from Allrecipes! Enjoy.
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard --I actually omitted b/c I was out!
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
6 (5 ounce) salmon fillets
4 cloves garlic, minced
1 tablespoon white wine
1 tablespoon honey
1/3 cup balsamic vinegar
4 teaspoons Dijon mustard --I actually omitted b/c I was out!
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.
Friday, April 04, 2008
Tuna Cakes
This recipe comes from the most recent issue of Kraft's Food and Family Magazine. If you don't get it, you should sign up for it. It's got great recipes and it's free when you sign up on their website. Anyway, this recipe is fantastic. It's something I would never have thought of, but worked great!
Taste tester declared: I love them. It's something I would pay for in a restaurant.
TUNA CAKES:
2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
1/2 cup shredded carrots
1/3 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
3/4 cup water
MIX all ingredients. Cover and refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.
Kraft Kitchens Tips
Healthy LivingSave 60 calories and 8 grams of fat per serving by preparing as directed with KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and KRAFT Mayo Light Mayonnaise.SubstituteSubstitute 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the Cheddar cheese, carrots and pickle relish.How to Prevent Fish Cakes from Falling ApartShape patties as directed; cover and refrigerate at least 1 hour to help firm them up before cooking.
Make sure to check out the Kraft Foods site! It's great!
Taste tester declared: I love them. It's something I would pay for in a restaurant.
TUNA CAKES:
2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup KRAFT Shredded Mild Cheddar Cheese
1/2 cup shredded carrots
1/3 cup KRAFT Mayo Real Mayonnaise
2 Tbsp. CLAUSSEN Sweet Pickle Relish
3/4 cup water
MIX all ingredients. Cover and refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.
Kraft Kitchens Tips
Healthy LivingSave 60 calories and 8 grams of fat per serving by preparing as directed with KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese and KRAFT Mayo Light Mayonnaise.SubstituteSubstitute 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the Cheddar cheese, carrots and pickle relish.How to Prevent Fish Cakes from Falling ApartShape patties as directed; cover and refrigerate at least 1 hour to help firm them up before cooking.
Make sure to check out the Kraft Foods site! It's great!
Thursday, March 20, 2008
Menu: March 16-23
Here is my attempt at planning a healthful week of dinner!
SUN: Rich Cooks! BLTs, Roasted Asparagus, and Baked Sweet Potatoes (check out howtobakeapotato.com for the best way to bake a potato)
MON: Pizza - Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta (everyday food magazine 2/07 page 98) and salad
TUE: Weight Watcher's Shrimp Scampi with thin spaghetti (5 Ingredient 15 minute Cookbook Feb 2007 Pg 49)
WED: Chicken and Rice Casserole
THURS: Ellie Krieger's (Food Network) Chix Fingers, Fries, Sauteed Asparagus
FRI: Leftovers or Rich Cooks!! Spinach and Mushroom Quesadillas
SAT: Easter Dinner: Ham (Smithfield makes a "Paula Deen" Ham), Spinach Salad, Broccoli & Cauliflower salad, scalloped potatoes, rolls, salad delight desert, and home made carrot cake
SUN: Leftovers!!!
The Recipes:
Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta Recipe
Olive oil
1 small red onion, halved and thinly sliced
2 tortillas - I used whole wheat found in the "Mexican" Aisle
1 cup shredded Asiago cheese (about 2 ounces)
2/3 cup ricotta cheese
6 mushrooms, trimmed and thinly sliced - I used baby bellas
Kosher salt and freshly ground black pepper
Place racks in the upper and lower thirds of the oven. Preheat the oven to 450°F.
Heat 1 Tbsp olive oil in a small sauté pan on medium hight heat. Add the sliced onions and mushrooms and cook, stirring occasionally, until the onions begin to soften. Cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat.
Line two rimmed baking sheets with parchment paper and brush with olive oil. Place a tortilla on each baking sheet and brush each with olive oil.
Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/3 cup for each tortilla. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.
Place the baking sheets in the oven. Bake until the crust is crisp and brown all over (the time varies, depending on the oven and if your cookie sheet has already been heated, start with 10 minutes and check), rotating the sheets to ensure even baking.
A seriously delicious pizza. Not at all traditional, but so yummy!
SHRIMP SCAMPI
1 & 1/2 T olive oil
1 & 1/2 t bottled minced garlic (or about 7 cloves of fresh minced garlic)
1 & 1/2 lbs peeled and deveined jumbo shrimp (I just used the already cooked bagged variety)
1/4 c finely chopped fresh parsley
1 & 1/2 T lemon juice
1/2 t salt
1/8 t ground red pepper
Heat oil in a large nonstick skillet over medium-low heat; add garlic, and cook 1 minute. Add shrimp, and cook 5 minutes or until shrimp are done, stirring occasionally; remove pan from heat. Stir in parsley and remaining ingredients. Serve over top of cooked angel hair or thin spaghetti.
Chix and Rice Casserole:
1/2 cup light butter or margarine (I didn't use this much!! I only used about 6 tsp)
1 envelope onion soup mix
1 c rice (I used brown rice), uncooked
1 can reduced fat cream of chix coup (i substituted cream of mushroom b/c that is what I had)
1 & 3/4 soup cans of water
4 to 5 chix breast
Grease deep casserole dish with margarine and cut remaining margarine in pieces, leaving it in bottom of casserole. Cover this with dry onion soup mix. Add rice.
Dilute chix soup with water and pour in casserole. Mix lightly. Mixture will be thin. Arrange chix on top, being sure each pice is coated with the liquid first.
Bake in dish at 400 degrees for 1 hr and 15 min.
Very, very yummy!!!
CHX FINGERS:
1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
1/2 cup lowfat buttermilk
Cooking spray
4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
1/4 teaspoon salt
Freshly ground pepper
Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
(http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34076,00.html)
SUN: Rich Cooks! BLTs, Roasted Asparagus, and Baked Sweet Potatoes (check out howtobakeapotato.com for the best way to bake a potato)
MON: Pizza - Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta (everyday food magazine 2/07 page 98) and salad
TUE: Weight Watcher's Shrimp Scampi with thin spaghetti (5 Ingredient 15 minute Cookbook Feb 2007 Pg 49)
WED: Chicken and Rice Casserole
THURS: Ellie Krieger's (Food Network) Chix Fingers, Fries, Sauteed Asparagus
FRI: Leftovers or Rich Cooks!! Spinach and Mushroom Quesadillas
SAT: Easter Dinner: Ham (Smithfield makes a "Paula Deen" Ham), Spinach Salad, Broccoli & Cauliflower salad, scalloped potatoes, rolls, salad delight desert, and home made carrot cake
SUN: Leftovers!!!
The Recipes:
Ultra-Thin-Crust Pizza with Onions, Mushrooms, and Ricotta Recipe
Olive oil
1 small red onion, halved and thinly sliced
2 tortillas - I used whole wheat found in the "Mexican" Aisle
1 cup shredded Asiago cheese (about 2 ounces)
2/3 cup ricotta cheese
6 mushrooms, trimmed and thinly sliced - I used baby bellas
Kosher salt and freshly ground black pepper
Place racks in the upper and lower thirds of the oven. Preheat the oven to 450°F.
Heat 1 Tbsp olive oil in a small sauté pan on medium hight heat. Add the sliced onions and mushrooms and cook, stirring occasionally, until the onions begin to soften. Cook for a few more minutes until the onions are thoroughly softened and translucent. Remove from heat.
Line two rimmed baking sheets with parchment paper and brush with olive oil. Place a tortilla on each baking sheet and brush each with olive oil.
Sprinkle each tortilla with half a cup of shredded Asiago cheese. Add bits of ricotta cheese, 1/3 cup for each tortilla. Sprinkle with mushrooms and with the slightly caramelized onions. Sprinkle with a little salt and pepper.
Place the baking sheets in the oven. Bake until the crust is crisp and brown all over (the time varies, depending on the oven and if your cookie sheet has already been heated, start with 10 minutes and check), rotating the sheets to ensure even baking.
A seriously delicious pizza. Not at all traditional, but so yummy!
SHRIMP SCAMPI
1 & 1/2 T olive oil
1 & 1/2 t bottled minced garlic (or about 7 cloves of fresh minced garlic)
1 & 1/2 lbs peeled and deveined jumbo shrimp (I just used the already cooked bagged variety)
1/4 c finely chopped fresh parsley
1 & 1/2 T lemon juice
1/2 t salt
1/8 t ground red pepper
Heat oil in a large nonstick skillet over medium-low heat; add garlic, and cook 1 minute. Add shrimp, and cook 5 minutes or until shrimp are done, stirring occasionally; remove pan from heat. Stir in parsley and remaining ingredients. Serve over top of cooked angel hair or thin spaghetti.
Chix and Rice Casserole:
1/2 cup light butter or margarine (I didn't use this much!! I only used about 6 tsp)
1 envelope onion soup mix
1 c rice (I used brown rice), uncooked
1 can reduced fat cream of chix coup (i substituted cream of mushroom b/c that is what I had)
1 & 3/4 soup cans of water
4 to 5 chix breast
Grease deep casserole dish with margarine and cut remaining margarine in pieces, leaving it in bottom of casserole. Cover this with dry onion soup mix. Add rice.
Dilute chix soup with water and pour in casserole. Mix lightly. Mixture will be thin. Arrange chix on top, being sure each pice is coated with the liquid first.
Bake in dish at 400 degrees for 1 hr and 15 min.
Very, very yummy!!!
CHX FINGERS:
1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
1/2 cup lowfat buttermilk
Cooking spray
4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
1/4 teaspoon salt
Freshly ground pepper
Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
(http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34076,00.html)
Wednesday, February 20, 2008
Delicious Salmon in minutes!!
This is a great Biggest Loser recipe. It's so fast, easy, and yummy!!!
Balsamic Orange Salmon
Makes 2 Servings
Remove skin from 1 large or 2 small salmon fillets (total 12-16 ounces), if needed.
Cut large fillet in half. In a small bowl prepare glaze:
1 teaspoon orange zest
1 teaspoon honey
1 teaspoon balsamic vinegar
1/4 teaspoon salt
Spoon glaze on top of salmon, spreading it evenly. Tuck any thin parts of fillet underneath for even cooking. Put glazed salmon in Ziploc Brand Zip 'n Steam™ bag, placing thicker portions toward outer edge of bag. Seal bag and place in microwave.
Cook on full power for 3 1/2 minutes or until salmon is cooked through and flakes easily. If needed, continue microwaving at 30-second intervals until salmon is done. Allow bag to stand 1 minute before handling. Carefully open bag. Use spatula to remove cooked salmon from bag. Serve with dipping sauce and garnish with sliced green onions and orange slices, if desired.
Recipe for Dipping Sauce:
3 Tablespoons orange juice
1 Tablespoon balsamic vinegar
1/2 teaspoon honey
Pinch of salt (about 1/16 teaspoon)
http://www.nbc.com/The_Biggest_Loser/dietcenter/zip_n_steam/recipes-submit.shtml
Balsamic Orange Salmon
Makes 2 Servings
Remove skin from 1 large or 2 small salmon fillets (total 12-16 ounces), if needed.
Cut large fillet in half. In a small bowl prepare glaze:
1 teaspoon orange zest
1 teaspoon honey
1 teaspoon balsamic vinegar
1/4 teaspoon salt
Spoon glaze on top of salmon, spreading it evenly. Tuck any thin parts of fillet underneath for even cooking. Put glazed salmon in Ziploc Brand Zip 'n Steam™ bag, placing thicker portions toward outer edge of bag. Seal bag and place in microwave.
Cook on full power for 3 1/2 minutes or until salmon is cooked through and flakes easily. If needed, continue microwaving at 30-second intervals until salmon is done. Allow bag to stand 1 minute before handling. Carefully open bag. Use spatula to remove cooked salmon from bag. Serve with dipping sauce and garnish with sliced green onions and orange slices, if desired.
Recipe for Dipping Sauce:
3 Tablespoons orange juice
1 Tablespoon balsamic vinegar
1/2 teaspoon honey
Pinch of salt (about 1/16 teaspoon)
http://www.nbc.com/The_Biggest_Loser/dietcenter/zip_n_steam/recipes-submit.shtml
Thursday, January 31, 2008
Shrimp and Orzo
The other day I had been craving shrimp, edamame, and tomatoes. So, I came up with this dish to encompass all of these ingredients!!
Shrimp
1 can stewed whole tomatoes, diced
edamame
orzo (pasta)
italian seasoning
Cook the pasta and drain. Meanwhile, season shrimp with salt and pepper and sear in skillet. Steam edamame in a ziploc steam and fresh bag. When the pasta, shrimp, edamame are done, mix together in a skillet and add tomatoes. Sprinkle with italian seasoning to taste.
This is a off the fly recipe, but it's very tasty!!!
YUM!!
Thursday, November 03, 2005
Dinner Tonight: Crab Stuffed Mushrooms
I got this recipe from the Food Network's Paula Deen. Her recipes are always great, but this one was above par! Simply amazing!
Official Taste-tester says:
"hmmm... (scratches his lip) .. de-lis-i-o-so"
The link:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31021,00.html
The recipe:
1 cup crabmeat
1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons Parmesan
House Seasoning, recipe follows
2 portobello mushroom caps, or 10 white mushrooms caps
1/2 cup bread crumbs
Nonstick cooking spray
Preheat the oven to 375 degrees F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan. Season with House Seasoning, to taste. Stuff the mushroom caps with the mixture and top with bread crumbs. Spray the tops with nonstick spray to help them brown. Transfer to the oven and bake for about 20 minutes, or until the filling is hot and melted.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
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