4 tilapia fillets
2 Tbsp. light mayonnaise
2 Tbsp. grated Parmesan cheese
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1 tsp. prepared fresh grated white horseradish
¼ cup plain dry bread crumbs
2 tsp. butter, melted
Preheat oven to 400 degrees. In a small bowl, combine the mayonnaise, 1 Tbsp. Parmesan cheese, lemon juice, mustard and horseradish. Put fillets in greased 9-inch square baking dish. Spread mixture over fish. Meanwhile, in another bowl, mix the bread crumbs, melted butter, and remaining 1 Tbsp. Parmesan cheese. Sprinkle over fish. Bake for 20 minutes or until fish is cooked through. Serves 4.
(1) 9‑inch deep dish pie crust, defrosted if frozen
2 Tbsp. butter
2 medium onions, chopped
1 Tbsp. chopped fresh parsley
1/4 tsp. dried dill
3 Tbsp. all‑purpose flour
1/4 tsp. salt
1 cup milk
½ cup shredded Swiss cheese
15.5 oz. can salmon, drained and flaked
1/4 cup dry bread crumbs
Preheat oven to 400 degrees. Bake the unpricked pie crust for 5 minutes; remove and cool. Turn oven temperature down to 350 degrees.
In a medium saucepan, cook onions in 2 Tbsp. butter until translucent. Stir in parsley and dill. Blend in flour and salt. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in cheese until melted. Gently fold in salmon.
Pour mixture into pie crust. Sprinkle bread crumbs on top of pie. Bake at 350 degrees for 30 minutes or until set. Let stand 5 minutes before serving. Serves 6.
1 to 2 lbs. cooked shrimp, peeled and deveined
1 Tbsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
16 oz. sliced mushrooms
2 cups uncooked brown rice
1 tsp. minced garlic
1 tsp. saffron powder
48 oz. low-sodium chicken broth
12 oz. frozen broccoli florets, defrosted
8 oz. frozen peas
Thaw shrimp if frozen. In a Dutch oven, sauté onion, red bell pepper, and mushrooms in oil until tender. Stir in the rice, garlic and saffron. Cook 1 to 2 minutes, then add broth. Bring to a boil, reduce heat, and simmer until liquid is absorbed, about 45 minutes. Add broccoli, peas, and shrimp, and cook until heated through. Serves 6 to 8.
(2) 12 oz. can tuna, drained and flaked
8.5 oz. can peas, drained
10.5 oz. can cream of mushroom soup
1 Tbsp. dry bread crumbs
2 Tbsp. grated Parmesan cheese
Mix first three ingredients in a microwave-safe bowl. Sprinkle bread crumbs and Parmesan cheese on top. Microwave for 3 to 5 minutes on high or until heated through. Serves 2 to 4.
8 oz. box spaghetti
(2) 12 oz. cans solid white tuna in water, drained and flaked
14.5 oz. can petite diced tomatoes, drained
4 oz. jar diced pimento, drained
1 cup celery, chopped
1 cup pitted black olives, chopped
1 cup sweet onion, chopped
3/4 cup mayonnaise or more as needed
4 tsp. lemon juice
Bunch of fresh parsley
Cook spaghetti according to package directions. Drain and place in bowl. Cut into shorter pieces. In a separate large bowl, add the rest of ingredients except for parsley and toss lightly. Mix in spaghetti. Cover and refrigerate until ready to serve. Spoon into a serving bowl and garnish with parsley sprigs. Serve cold. Makes 4 to 6 servings.