Lobster Lovers Cooking Class
We attended the Lobster Lovers class at Publix Aprons® Cooking School. My husband and I like shrimp better than lobster, but this menu looked too tempting to resist. We prefer the demo classes where students sit at white-clothed tables rather than the hands-on ones where you have to do the actual work. In the demo variety, after the chef makes each dish in front of us, we get to eat it with an accompanying wine. This makes for a gourmet meal complete with recipes and cooking tips.
Grilled Lobster, Shrimp and Andouille Chowder paired with an Erath Pinot Grigio.
This was delicious and filling, making it a good choice for a hearty winter soup. We liked the wine, a pleasant taste to our palates. Cooking tip 1: Maine cold water lobster is sweeter than warm water Caribbean varieties. Cooking tip 2: Rather than dunking shrimp into a pot of boiling water, put it into a pot when the water is room temperature and bring it to a boil along with the water.
Spiny Lobster and Mango Spring Rolls with Tarragon-Lime Aioli paired with a Benzinger Sauvignon Blanc.
This was a tasty appetizer. I especially liked the aioli even though I’m not a big tarragon fan. Cooking tip 1: An emulsifier binds substances together like vinegar and oil. Examples of emulsifiers are mustard, egg yolks, and garlic. Cooking tip 2: Pasteurized eggs reduce the chance of salmonella if you are using raw eggs in a recipe. As for the wine, it didn’t seem to have as much body as the first one and was too light for our tastes.
Pan-Bronzed Lobster Risotto with Roasted Corn Relish and Orange-Sherry Reduction paired with a Layer Cake Chardonnay.
I liked the lobster, sauce, and corn relish but there was too much risotto in comparison. Cooking tip, if I heard correctly: You can roast corn in its husk at 400 degrees for 15 to 20 minutes. I prefer my method, which is microwaving it in the husk for 4 minutes, chopping off both ends, and sliding the husk off. We really liked this wine choice, our favorite of the evening.
Peach Brown Betty with Vanilla Bean Ice Cream paired with a Chateau St. Michelle Riesling.
This dessert was lip-smacking good. So good and easy to make that I might even make it at home once I lose the weight I’d gained here tonight. However, I’ll use store-bought ice cream instead of making my own. The wine was too sweet for our tastes. Cooking tip 1: Use frozen and thawed sliced peaches instead of blanching and peeling fresh ones. Cooking tip 2: Cinnamon is an anesthetic so if you eat too much, it can numb your tongue.
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Ingredients
15.25 oz. spice cake mix
21 oz. can apple pie filling
3 eggs
3/4 cup light sour cream
1/4 cup rum
2 Tbsp. canola oil
1 tsp. almond extract
2 Tbsp. dark brown sugar
1-1/2 tsp. ground cinnamon
2/3 cup powdered sugar
2 tsp. reduced fat milk
Directions
Preheat oven to 350 degrees. Set aside 1 Tbsp. cake mix and 1½ cups of pie filling. In a large bowl, combine eggs, sour cream, rum, canola oil, almond extract, remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half the batter into a greased fluted cake pan. In a separate small bowl, mix together the brown sugar, cinnamon, reserved 1 Tbsp. cake mix and pie filling. Spoon over batter. Top with remaining batter. Bake for 45 minutes.
Cool on rack. Invert cake onto plate. In a small bowl, mix powdered sugar and milk. Dribble over cake as a glaze. Slice and serve.
We had a great time as usual at our annual excursion to Epcot’s Food and Wine Festival. As it’s their twentieth year anniversary, I bought the hardcover cookbook. Here’s the cranberry bog, back again.
Here is what we tasted this year.
Scotland: Potato Pancake with Smoked Salmon $4.25 (my favorite!)
Dominican Republic: Grouper $4.75
Canada: Beef Filet Mignon $7.50
Belgium: Potato Leek Waffle with Beef $4.25 and Fruit Waffle $3.75
Germany: Apple Strudel $3.50
South Korea: Raspberry Wine $3.50 and South Korea Vegan BBQ $4.75
Coming Next: Our Trip to Bradenton
Ingredients
1 pound package frozen broccoli stir-fry vegetable blend
1 cup shredded cooked chicken
41⁄2 tsp. low sodium soy sauce
2 tsp. sesame oil
2 garlic cloves, minced
1⁄2 tsp. ground ginger
8 oz. all-purpose pasta or egg roll wrappers
1 egg, beaten
1 jar of duck sauce
Directions
Preheat oven to 400 degrees. In a bowl, combine ½ package chopped, defrosted vegetables, chicken, soy sauce, sesame oil and spices. Place 1⁄4 cup mixture into the center of each wrapper. Fold bottom corner over filling then fold two sides toward the center. Moisten flap of remaining corner with beaten egg and seal.
Place egg rolls seam side down on a greased baking sheet. Spray tops of wrappers with nonstick cooking spray or brush with beaten egg. Bake for 15 minutes or until browned. Makes 8 servings. Recipe may be doubled. Serve warm with duck sauce.
Ingredients
(2) 10 oz. packages frozen chopped spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix
1 cup grated Parmesan cheese
cup melted butter
4 green onions, chopped
3 eggs, beaten
Directions
Preheat oven to 350 degrees. Combine ingredients in a large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Bake on an ungreased baking sheet for 10 to 15 minutes or until golden brown. Serve with your favorite mustard. Makes 20 to 24 spinach balls.
Ingredients
10 oz. package frozen chopped spinach, thawed and squeezed dry
1 package dry onion soup mix
1 cups sour cream
1 cup mayonnaise
8 oz. can sliced water chestnuts, drained and chopped
3 green onions, chopped
1 round pumpernickel bread
Directions
Mix together soup mix, sour cream, and mayonnaise until blended. Add spinach, water chestnuts, and green onions. Cover and chill. Just before serving, cut circle into top of bread and hollow out a bowl shape, saving pieces of bread to place around platter for dip. Spoon spinach mixture into hollow and serve.
Ingredients
(2) 16 oz. packages whole white mushrooms
3 oz. package cream cheese, softened
1⁄2 cup mayonnaise
1⁄2 cup sour cream
14 oz. can artichoke hearts, drained and chopped
10 oz. package frozen chopped spinach, thawed and squeezed dry
1⁄3 cup shredded mozzarella cheese
3⁄4 tsp. garlic powder
4 Tbsp. shredded Parmesan cheese
2 Tbsp. grated Parmesan cheese
Directions
Preheat oven to 400 degrees. Remove stems from mushrooms and discard or save for another use. Clean mushrooms and pat dry with paper towel. Meanwhile, beat cream cheese, mayonnaise, and sour cream in a small bowl. Add artichokes, spinach, mozzarella cheese, garlic powder, and shredded Parmesan cheese.
Fill each mushroom cap with 1 Tbsp. spinach mixture. Place mushrooms on greased baking sheet and sprinkle with grated Parmesan cheese. Bake for 20 minutes or until tender. Transfer to platter and serve warm.
Ingredients
2 Tbsp. butter
1 onion, diced
1 pound peeled butternut squash, cubed
1 carrot, diced
¼ tsp. cinnamon
¼ tsp. ground nutmeg
Pinch ground cloves
1 quart low-salt chicken broth
2 sprigs thyme
1 cup half-and-half
2 Tbsp. unsulphured molasses
Directions
Melt butter over medium heat in large soup pot. Add onion and cook until translucent. Then add squash and carrots. Cook for 4 to 5 minutes, stirring often. Add spices and cook until vegetables start to caramelize. Add chicken broth and thyme. Simmer for 20 minutes.
Remove from heat and discard thyme sprigs. Using an immersion blender, puree the soup. (It can be frozen at this stage.) Stir in molasses to blend. Add half-and-half and mix to combine. Ladle into individual bowls and serve hot.
If frozen, defrost gradually and then reheat in large pot. Stir in molasses and half-and-half and serve as above.
Ingredients
49 oz. container low fat chicken broth
28 oz. can petite diced tomatoes, undrained
15 oz. can whole white potatoes, drained & halved
15-1/2 oz. can cannellini beans, drained
9 oz. package frozen cut green beans
8 oz. package shredded carrots
1 large onion, cut into chunks
1/4 red bell pepper, diced
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
3/4 cup Ditalini pasta
Directions
Combine all ingredients except pasta in large soup pot and bring to a boil. Cover and simmer for 30 minutes. Add pasta, cook for additional 10 minutes. Serve hot.
Ingredients
1/4 cup butter
4 to 5 large sweet onions, peeled and sliced
1 tsp. sugar
1 Tbsp. fresh dill, chopped
11 oz. can white corn, drained
(4) 14 oz. cans Swanson’s low fat, low sodium chicken broth
2 Tbsp. flour
½ cup half-and-half
Directions
Melt butter in soup pot. Add onions. Stir and simmer, covered, on medium heat until softened, about 20 minutes. Sprinkle in the sugar and mix again, cooking a few more minutes. Then add dill and corn. In a separate bowl, whisk flour into broth to blend. Pour into pot and whisk until smooth. Heat to a boil and simmer for 10 to 20 minutes, stirring occasionally.
Remove from heat and gently stir in half-and-half. Ladle into individual bowls and serve hot.
Appetizers
Ingredients
1 pound package frozen broccoli stir-fry vegetable blend
1 cup shredded cooked chicken
41⁄2 tsp. low sodium soy sauce
2 tsp. sesame oil
2 garlic cloves, minced
1⁄2 tsp. ground ginger
8 oz. all-purpose pasta or egg roll wrappers
1 egg, beaten
1 jar of duck sauce
Directions
Preheat oven to 400 degrees. In a bowl, combine ½ package chopped, defrosted vegetables, chicken, soy sauce, sesame oil and spices. Place 1⁄4 cup mixture into the center of each wrapper. Fold bottom corner over filling then fold two sides toward the center. Moisten flap of remaining corner with beaten egg and seal.
Place egg rolls seam side down on a greased baking sheet. Spray tops of wrappers with nonstick cooking spray or brush with beaten egg. Bake for 15 minutes or until browned. Makes 8 servings. Recipe may be doubled. Serve warm with duck sauce.
Curried Deviled Eggs makes a tempting appetizer for your party menu. If you intend to refrigerate this dish until serving, be wary of what you use to cover it. You don’t want plastic wrap, for example, that might take half the topping off when you remove it. I used a microwave cover for my plated dish. Or you can buy a deviled egg carrier with a lid.
Ingredients
6 large shelled hard-boiled eggs
¼ cup mayonnaise
1 Tbsp. minced green onion
¾ tsp. curry powder
Paprika
Directions
Cut the eggs lengthwise in half. Scoop out yolks and put into separate bowl. Mash yolks with spoon. Add mayonnaise, minced green onion, and curry powder. Stir to blend. Fill hollows in egg whites with mixture. Sprinkle paprika on top. Cover and refrigerate until ready to serve. Recipe may be doubled. Serves 6.
Ingredients
(2) 10 oz. packages frozen chopped spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix
1 cup grated Parmesan cheese
cup melted butter
4 green onions, chopped
3 eggs, beaten
Directions
Preheat oven to 350 degrees. Combine ingredients in a large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Bake on an ungreased baking sheet for 10 to 15 minutes or until golden brown. Serve with your favorite mustard. Makes 20 to 24 spinach balls.
Ingredients
10 oz. package frozen chopped spinach, thawed and squeezed dry
1 package dry onion soup mix
1 cups sour cream
1 cup mayonnaise
8 oz. can sliced water chestnuts, drained and chopped
3 green onions, chopped
1 round pumpernickel bread
Directions
Mix together soup mix, sour cream, and mayonnaise until blended. Add spinach, water chestnuts, and green onions. Cover and chill. Just before serving, cut circle into top of bread and hollow out a bowl shape, saving pieces of bread to place around platter for dip. Spoon spinach mixture into hollow and serve.
Ingredients
(2) 16 oz. packages whole white mushrooms
3 oz. package cream cheese, softened
1⁄2 cup mayonnaise
1⁄2 cup sour cream
14 oz. can artichoke hearts, drained and chopped
10 oz. package frozen chopped spinach, thawed and squeezed dry
1⁄3 cup shredded mozzarella cheese
3⁄4 tsp. garlic powder
4 Tbsp. shredded Parmesan cheese
2 Tbsp. grated Parmesan cheese
Directions
Preheat oven to 400 degrees. Remove stems from mushrooms and discard or save for another use. Clean mushrooms and pat dry with paper towel. Meanwhile, beat cream cheese, mayonnaise, and sour cream in a small bowl. Add artichokes, spinach, mozzarella cheese, garlic powder, and shredded Parmesan cheese.
Fill each mushroom cap with 1 Tbsp. spinach mixture. Place mushrooms on greased baking sheet and sprinkle with grated Parmesan cheese. Bake for 20 minutes or until tender. Transfer to platter and serve warm.
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Sauces
Ingredients
12 oz. bag fresh cranberries
¾ cup sugar
1 tsp. grated lemon peel
1 cup water
Directions
In a medium pot, mix all ingredients. Bring to a boil then reduce heat and simmer about 10 minutes or until cranberries are softened. Cool and store in refrigerator until served.
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Soups
Ingredients
2 Tbsp. butter
1 onion, diced
1 pound peeled butternut squash, cubed
1 carrot, diced
¼ tsp. cinnamon
¼ tsp. ground nutmeg
Pinch ground cloves
1 quart low-salt chicken broth
2 sprigs thyme
1 cup half-and-half
2 Tbsp. unsulphured molasses
Directions
Melt butter over medium heat in large soup pot. Add onion and cook until translucent. Then add squash and carrots. Cook for 4 to 5 minutes, stirring often. Add spices and cook until vegetables start to caramelize. Add chicken broth and thyme. Simmer for 20 minutes.
Remove from heat and discard thyme sprigs. Using an immersion blender, puree the soup. (It can be frozen at this stage.) Stir in molasses to blend. Add half-and-half and mix to combine. Ladle into individual bowls and serve hot.
If frozen, defrost gradually and then reheat in large pot. Stir in molasses and half-and-half and serve as above.
Ingredients
49 oz. container low fat chicken broth
28 oz. can petite diced tomatoes, undrained
15 oz. can whole white potatoes, drained & halved
15-1/2 oz. can cannellini beans, drained
9 oz. package frozen cut green beans
8 oz. package shredded carrots
1 large onion, cut into chunks
1/4 red bell pepper, diced
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
3/4 cup Ditalini pasta
Directions
Combine all ingredients except pasta in large soup pot and bring to a boil. Cover and simmer for 30 minutes. Add pasta, cook for additional 10 minutes. Serve hot.
Ingredients
1/4 cup butter
4 to 5 large sweet onions, peeled and sliced
1 tsp. sugar
1 Tbsp. fresh dill, chopped
11 oz. can white corn, drained
(4) 14 oz. cans Swanson’s low fat, low sodium chicken broth
2 Tbsp. flour
½ cup half-and-half
Directions
Melt butter in soup pot. Add onions. Stir and simmer, covered, on medium heat until softened, about 20 minutes. Sprinkle in the sugar and mix again, cooking a few more minutes. Then add dill and corn. In a separate bowl, whisk flour into broth to blend. Pour into pot and whisk until smooth. Heat to a boil and simmer for 10 to 20 minutes, stirring occasionally.
Remove from heat and gently stir in half-and-half. Ladle into individual bowls and serve hot.
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Breads
Ingredients
2 cups all-purpose unbleached flour
1 cup light brown sugar
½ tsp. baking soda
1½ tsp. baking powder
1 tsp. salt
4 Tbsp. unsalted butter, melted
1 large egg, lightly beaten
¾ cup whole milk
12 oz. bag fresh cranberries
Cinnamon Sugar
Directions
Preheat oven to 350 degrees. Grease and flour a loaf pan. In a large bowl, mix flour, sugar, baking soda, baking powder, and salt. In a medium bowl, stir together melted butter, egg, and milk. Add liquids to flour mixture. Stir to combine, then fold in cranberries. Put batter into prepared loaf pan. Sprinkle cinnamon sugar on top. Bake for 1 hour or until toothpick comes out clean. Cool briefly on rack, then slice and serve.
Ingredients
2 cups biscuit mix
½ cup shredded cheddar cheese
2 cloves garlic, minced
2/3 cup low fat milk
2 Tbsp. butter or margarine, melted
1/4 tsp. garlic powder
Directions
Preheat oven to 450 degrees. Combine biscuit mix, shredded cheese, and minced garlic in a large bowl. Stir in milk until moistened. Drop by the tablespoon onto a greased cookie sheet. Bake for 10 minutes or until browned. Meanwhile, mix together melted butter and garlic powder. Brush over warm biscuits and serve. Makes 12 biscuits.
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Entrées: Beef
Ingredients
14.5 oz. package Kraft Macaroni & Cheese Dinner
4 Tbsp. unsalted butter
½ cup fat free milk
14.5 oz. can petite cut diced tomatoes no salt added
1-1/4 cups tomato basil spaghetti sauce
1 pound lean ground beef
½ tsp. minced garlic
1-2 cups shredded mozzarella cheese
Directions
Preheat oven to 350 degrees. Prepare macaroni and cheese dinner according to package directions for lighter prep using fat free milk and 4 Tbsp. butter as above. Set aside. Meanwhile, sauté beef and garlic in non-stick skillet until browned. Remove from pan. Mix together diced tomatoes with juice and spaghetti sauce to make 3 cups total.
In a greased 9-inch square baking dish, layer the macaroni mixture, sauce, meat, and mozzarella cheese. Bake until browned and heated through, about 20 minutes. Serves 6 to 8.
Ingredients
1½ pounds lean ground beef
½ cup plain bread crumbs
3/4 cup honey barbecue sauce
1 egg, beaten
Directions
Preheat oven to 400 degrees. In a large bowl, combine ground beef, ½ cup sauce, bread crumbs, and beaten egg. Put into greased loaf pan. Spread remaining sauce on top. Bake for 1 hour. Remove from heat, cool for 5 minutes, then slice and serve.
Ingredients
2 lb. prepared garlic mashed potatoes
8 oz. sliced mushrooms
2 Tbsp. olive oil
1 to 1-1/2 lb. lean ground beef
1 medium onion, chopped
1 Tbsp. chopped garlic
2 Tbsp. flour
12 oz. can Heinz fat-free beef gravy or any leftover gravy
1/4 cup chopped fresh parsley
½ tsp. dried marjoram
14-1/2 oz. can peas and carrots, drained
1 Tbsp. Worcestershire sauce
4 oz. shredded cheddar cheese
Directions
Preheat oven to 350 degrees. Microwave potatoes as directed but omit adding milk or butter. In heavy large skillet, sauté mushrooms in oil and remove when wilted. Add beef, onion, and garlic to same skillet and cook on medium high heat until beef is browned. Sprinkle flour over mixture and stir. Add mushrooms, gravy, parsley, marjoram, peas and carrots, and Worcestershire sauce.
Simmer until heated through. Transfer beef mixture into a greased 9-inch square baking dish. Spoon mashed potatoes over beef layer. Sprinkle with cheddar cheese. Bake for 15 minutes or until bubbly. Serves 4 to 6.
Ingredients
1-1/2 lb. lean ground beef
1 egg, beaten
1/4 tsp. garlic powder
1 cup chopped onions, divided
1/4 cup plain bread crumbs
12 oz. bottle chili sauce
18 oz. jar grape jelly
15 oz. can tomato sauce
1/4 cup sweet Marsala wine
Directions
Make meatballs: Mix ground beef with beaten egg, garlic powder, ½ cup chopped onions, and bread crumbs. Form into small balls. Set aside. (Or use frozen turkey meatballs instead of making them from scratch).
In a large saucepan over medium-high heat, blend together chili sauce, grape jelly, and tomato sauce until jelly is melted. Toss in remaining onions and add wine. When mixture is bubbly, add meatballs to pot. Stir gently to coat with sauce.
Cover and reduce heat to simmer. Periodically lift lid, being careful of steam, and stir. Cook for 1 hour on low heat (or ½ hour if using frozen meatballs). Serve over cooked rice as an entrée or by itself as a party appetizer. Note: If you have extra sauce, freeze it and use as gravy in the Shepherd’s Pie recipe.
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Entrées: Poultry
Ingredients
5 to 6 boneless skinless chicken breasts
1/3 cup all-purpose flour
3 Tbsp. olive oil
1 medium onion, cut into chunks
8 oz. fresh sliced carrots
1 tsp. chopped garlic
14.5 oz. can diced tomatoes with juice
14.5 oz. can low sodium chicken broth
1/4 cup dry red wine (or more if needed to moisturize)
15 oz. can cannelloni beans, drained and rinsed
Directions
Preheat oven to 350 degrees. Sprinkle flour on a plate and dredge chicken pieces to coat. Heat 2 Tbsp. oil in a Dutch oven and brown chicken on all sides. Remove from pot. Deglaze with a bit of broth and add 1 Tbsp. oil. Stir in onion and carrots and sauté until onions wilt. Add garlic and stir. Add diced tomatoes. Place chicken on top. Pour broth and red wine over chicken.
Bring to a boil. Turn off burner, cover pot, and cook in oven for 30 minutes. Add beans. Cook for 30 minutes more or until chicken is done. Serves 4 to 6.
Ingredients
5 to 6 boneless, skinless chicken breasts
2 Tbsp. olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
16 oz. fresh mushrooms
1 Tbsp. minced garlic
1 tsp. dried basil
1 tsp. dried oregano
1 cup dry red wine
28 oz. can diced tomatoes
Directions
In a large skillet, sauté the chicken breasts in olive oil until browned on both sides. Remove to a plate and set aside. Add onion and bell pepper to pan and cook until soft, about 5 minutes. Add mushrooms and garlic and stir occasionally until mushrooms are tender. Sprinkle on basil and oregano. Pour in the red wine and bring to a boil.
Cook until wine is reduced by half, about 5 minutes. Stir in the tomatoes and add the chicken to the mixture. Cover and reduce heat to a simmer. Cook for 30 to 45 minutes or until chicken is done. Serve over cooked noodles or rice. Makes 4 to 6 servings.
Ingredients
6 to 7 pound bone-in turkey breast
2 Tbsp. olive oil
1 Tbsp. minced garlic
2 tsp. fresh lemon juice
2 tsp. dry mustard
1 Tbsp. rosemary
1 Tbsp. sage
1 tsp. thyme
¾ cup dry white wine
Directions
Preheat oven to 325 degrees. Place the turkey breast in a roasting pan, skin side up. In a small bowl, combine olive oil, garlic, lemon juice, mustard, rosemary, sage and thyme. Rub over turkey. Pour the wine into the bottom of the pan. Roast uncovered for 1½ hours or longer until meat thermometer registers 165 degrees in thickest part of breast. Cover breast with foil if over-browning occurs during cooking time.
When done, transfer turkey breast to cutting board, cover with foil, and allow to rest for 15 minutes before carving. Reserve pan juices for gravy. Serves 6 to 8.
Ingredients
16 oz. spaghetti or vermicelli
2 cups cooked roast turkey or 8 oz. package Perdue carved turkey breast
2 Tbsp. olive oil
1 chopped onion
1 chopped green pepper
12 oz. sliced fresh mushrooms
10.5 oz. can Healthy Choice cream of mushroom soup
12 oz. package frozen mixed vegetables
4 oz. jar diced pimento, drained
1 cup shredded cheddar cheese
¼ cup dry white wine
1 Tbsp. Worcestershire sauce
½ cup grated Parmesan cheese
Paprika
Directions
Preheat oven to 375 degrees. Cook pasta according to package directions, drain, and set aside.
In a large skillet, heat oil. Sauté onion, green pepper, and mushrooms until wilted. Meanwhile, cut turkey into bite-size pieces and put into a large bowl along with cooked spaghetti. Mix in onion, green pepper, and mushrooms, plus mushroom soup, mixed vegetables, pimento, cheddar cheese, white wine, and Worcestershire sauce. Mix well to blend.
Pour mixture into greased 10x14x2 inch baking dish. Sprinkle Parmesan cheese and paprika on top. Bake for 25 minutes, or until heated through. Serves 6 to 8.
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Entrées: Fish
Ingredients
(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
Directions
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.
Ingredients
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
Directions
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.
Ingredients
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
Directions
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.
Ingredients
(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
Directions
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.
Ingredients
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
Directions
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.
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Entrées: Vegetarian
This is a delicious all-in-one brunch dish. I had trouble getting it out of the baking pan. Maybe I needed more cooking spray, or a cooking spray/flour mixture. I’d like to try it in a rectangular pan to see if it comes out easier without the fluted sides. This dish may also serve more when cut into squares. Feel free to add other vegetables or seasonings. You can also add breakfast meats if you want a heartier dish.
Ingredients
8 oz. sliced mushrooms
2 cups frozen hash brown potatoes
1 dozen large eggs
12 oz. can Pillsbury Butter Tastin’ Flaky Layers refrigerated biscuits
2 cups shredded Cheddar cheese
½ cup whole milk
Directions
Preheat oven to 400 degrees. Grease a bundt pan with cooking spray. Cut up biscuits into bite-sized pieces.
In a large bowl, whisk together the eggs and milk. Mix in frozen hash browns and sliced mushrooms. Add the Cheddar cheese. Fold in the biscuit pieces and mix to blend. Pour mixture into the prepared bundt pan. Cover with aluminum foil and bake for 1 hour. Remove foil and bake another 10 minutes or until top is browned.
Cool and invert onto plate. Serves 8.
Ingredients
1 large firm eggplant
Salt
1/2 cup all-purpose flour
2 eggs, beaten or egg substitute equivalent
1/2 cup dry bread crumbs
8 oz. package mozzarella cheese slices
24 oz. jar spaghetti sauce
1/2 tsp. dried oregano
1/2 cup grated Parmesan cheese
Directions
Preheat oven to 350 degrees. Peel eggplant and cut cross-wise into one-half inch rounds. Salt eggplant slices on both sides and let sit for 20 minutes. Rinse off bitter juices and pat dry with paper towel. Sprinkle half of flour, eggs, and bread crumbs into three separate plates. Dip eggplant slices progressively in flour, eggs, and then bread crumbs. Add more of these ingredients as needed until all eggplant slices are coated.
Arrange eggplant rounds in greased baking pan and bake until fork goes through and slices are tender, about 15 minutes. Flip over halfway through cooking time. Remove from oven when done.
Spread thin layer of spaghetti sauce on bottom of greased 9x13x2 inch baking dish. Arrange half of eggplant slices over sauce, then cover with half of mozzarella cheese slices. Add another layer of sauce, eggplant, and mozzarella. Top with remaining sauce. Sprinkle with oregano and Parmesan cheese. Bake until heated through and bubbly, about 20 minutes. Serves 6 to 8.
Ingredients
2 Tbsp. olive oil
8 oz. diced onion
15 oz. can sweet corn, drained
(2) 16 oz. containers sliced zucchini
8 oz. diced tomatoes
8 oz. sliced mushrooms
1 Tbsp. chopped fresh basil
1 tsp. dried oregano
12 oz. shredded mozzarella cheese
6 eggs, beaten
Directions
Preheat oven to 375 degrees. Heat the olive oil in a large skillet. Add the vegetables and sauté until softened. Remove from heat and stir in seasonings, about of the cheese, and the eggs. Mix thoroughly. Transfer to greased 9x13x2 inch baking dish. Sprinkle remaining cheese on top. Cover with foil and bake for 20 minutes. Remove foil and bake 10 minutes more or until browned and bubbly. Serves 4 to 6.
Ingredients
1 large onion, chopped
½ cup vegetable oil
½ cup grated Parmesan cheese
4 eggs, beaten
1 Tbsp. chopped fresh parsley
3 cups zucchini, peeled and grated
1 cup biscuit mix
4 oz. shredded cheddar cheese
¼ cup egg substitute
Directions
Preheat oven to 350 degrees. Mix together the first five ingredients in a large bowl. Add the zucchini, biscuit mix, cheddar cheese, and egg substitute. Stir to blend. Spray two 9-inch pie dishes with cooking spray. Pour mixture into pie plates, dividing evenly. Bake for 40 minutes or until golden brown and center is cooked through. Serves 6.
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Side Dishes
Ingredients
2 cups long grain rice
13.5 oz. can coconut milk
1 cup chopped green onions
15.5 oz can Goya dry pigeon peas (find near canned beans)
2 Tbsp. butter
Directions
Drain and rinse peas, saving juice. Combine coconut milk, juice from peas, and enough water to make 4 cups of liquid. Pour into saucepan. Add rice and simmer covered, stirring occasionally, until most of the liquid is absorbed. Mix in green onions, pigeon peas, and butter. Add salt to taste. Serves 6 to 8.
Ingredients
16 oz. bag wide egg noodles
4 eggs, beaten
1/2 cup sugar
1/2 lb. butter, melted
1/4 tsp. cinnamon
20 oz. can crushed pineapple, drained
Juice from a fresh lemon
Cinnamon sugar
Cornflake crumbs
Directions
Preheat oven to 350 degrees. Cook the noodles in boiling water for 8 minutes, then drain and rinse under cold water. Stir a few noodles into the beaten eggs. Pour eggs into bowl with noodles and mix. Add sugar, melted butter, cinnamon, drained pineapple, and lemon juice. Stir until blended. Pour into a greased 9x13x2 inch baking pan. Sprinkle cornflake crumbs and cinnamon sugar on top. Bake for 50 minutes or until browned and bubbly. Optional: Cut butter to ¼ pound and add one pint sour cream; Add one tsp. vanilla instead of lemon juice; or Add 1⁄2 cup golden raisins.
Ingredients
3 lb. bag of petite red potatoes
1 Tbsp. fresh chopped garlic
1 large onion, sliced
0.75 oz. package fresh rosemary, stemmed and chopped
Olive Oil
Directions
Preheat oven to 400 degrees. Clean half of potatoes and cut into quarters. Store the rest for another use. Put the cut potatoes into a large bowl. Mix in garlic, onions and rosemary. Add enough olive oil to moisten. Spread onto greased 9x13x2 inch baking sheet. Bake on the next up-from-bottom rack for 30 to 45 minutes or until potatoes are browned and fork-tender. Serves 4.
Ingredients
3 large sweet potatoes, peeled
8 Tbsp. canola oil
3 tsp. minced garlic
2 large red onions, peeled
2 Tbsp. chopped fresh rosemary
1/4 cup grated Parmesan cheese
Directions
Preheat oven to 375 degrees. Cut potatoes lengthwise and then into one inch cubes. Mix with 6 Tbsp. oil and minced garlic. Spread on greased, foil-lined baking sheet. Meanwhile, cut onions lengthwise and then crosswise into chunks. Mix with remaining 2 Tbsp. oil and spread on another greased, foil-lined baking sheet.
Put potatoes on center rack and onions on bottom rack. Roast for 30 minutes. Halfway through, turn both batches and sprinkle rosemary on potatoes. When both vegetables are tender, remove from oven and toss together in a bowl. Sprinkle cheese into mixture before serving. Serves 4 to 6.
Ingredients
1/2 cup unsalted butter
1 medium onion, chopped
8 oz. wild rice
2 Tbsp. pearl barley
28 oz. beef broth
1/4 tsp. dried thyme
8 oz. sliced mushrooms
Directions
Melt ¼ cup butter in 2 quart microwave casserole on high. Add onion and cook uncovered on high until soft, about 1 minute. Add rice, barley, beef broth, and thyme. Cover tightly and cook on high for 25 minutes. Stir and cook on medium setting for about 40 minutes, or until most liquid is absorbed.
Melt remaining ¼ cup butter in shallow 10 inch microwave dish on high. Add mushrooms. Cook uncovered on high until mushrooms are tender, about 4 to 5 minutes. Stir mushrooms into cooked rice and barley mixture. Serves 6.
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Deserts
Ingredients
15.25 oz. spice cake mix
21 oz. can apple pie filling
3 eggs
3/4 cup light sour cream
1/4 cup rum
2 Tbsp. canola oil
1 tsp. almond extract
2 Tbsp. dark brown sugar
1-1/2 tsp. ground cinnamon
2/3 cup powdered sugar
2 tsp. reduced fat milk
Directions
Preheat oven to 350 degrees. Set aside 1 Tbsp. cake mix and 1½ cups of pie filling. In a large bowl, combine eggs, sour cream, rum, canola oil, almond extract, remaining cake mix and pie filling. Beat on medium speed for 2 minutes. Pour half the batter into a greased fluted cake pan. In a separate small bowl, mix together the brown sugar, cinnamon, reserved 1 Tbsp. cake mix and pie filling. Spoon over batter. Top with remaining batter. Bake for 45 minutes.
Cool on rack. Invert cake onto plate. In a small bowl, mix powdered sugar and milk. Dribble over cake as a glaze. Slice and serve.
This delicious dessert is amazingly easy to make. If you can’t find a chocolate pie crust, use a regular graham cracker crust.
Ingredients
1-1/2 cups 2% reduced fat milk
3.9 oz. box Instant Chocolate Pudding
6 oz. chocolate pie crust
2 cups thawed frozen whipped topping
Directions
Pour milk into a large bowl. Add pudding mix. Stir with a wire whisk until blended. Spoon half of the mixture into the pie crust. Take 1 cup of whipping topping and fold into the remaining pudding mixture in the bowl. Spoon this mixture over pudding layer in pie crust. Spread the remaining whipped topping on top. Refrigerate until served. Serves 8 to 10.
If you are lacking coconut rum in your liquor cabinet, feel free to use any other type of rum or flavored spirits in this basic cake recipe. You’ll get a delicious, moist cake any way you make it. Don’t worry about the calories. They dissolve in your mouth with each bite.
Ingredients
15.25 oz. box yellow cake mix
3.4 oz. box instant vanilla pudding
4 large eggs
½ cup water
½ cup vegetable oil
½ cup coconut rum
1 cup chopped walnuts
Glaze
1 cup powdered sugar
3 Tbsp. coconut rum
Directions
Preheat oven to 325 degrees. Combine cake mix, pudding mix, eggs, water, oil and rum in a large bowl. Using an electric mixer, beat on low for 1 minute and on medium for 2 minutes more.
Grease and flour a 12-cup Bundt pan. Sprinkle chopped nuts on the bottom. Pour batter evenly on top. Bake for 50 to 60 minutes on center rack or until toothpick test comes out clean. Remove from oven and cool pan on a wire rack for 20 minutes. Run a knife along edges to loosen cake and then invert onto plate.
Mix glaze in small bowl and drizzle over cake. After cake completely cools, cover and keep at room temperature until ready to serve.
Leftovers may be stored in the refrigerator or frozen for later use.
Ingredients
CRUST
1/2 cup butter, softened
1/4 cup sugar
1 cup flour
FILLING
1/2 cup sugar
2 eggs
3 Tbsp. lemon juice
2 Tbsp. flour
1/4 tsp. baking powder
1/4 tsp. freshly grated nutmeg
TOPPING
1 Tbsp. Powdered sugar
Directions
Preheat oven to 350 degrees. In a small bowl, cream butter and sugar, then add flour in small batches until mixture is blended. Press into an ungreased 8-inch square baking dish. Bake for 15 to 20 minutes or until slightly browned. Meanwhile, in a separate bowl, beat the filling ingredients until frothy. Pour over crust.
Bake for 10 to 15 minutes or until set. Cool on a wire rack. Sprinkle with powdered sugar and cut into squares to serve. Makes 16 lemon bars.
Ingredients
1-1/2 cups fat free milk
1 oz. package sugar free instant butterscotch pudding mix
½ cup canned pumpkin
½ tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
½ cup fat free whipped topping
1/4 tsp. freshly grated nutmeg
Directions
Whisk milk and pudding mix in large bowl for two minutes. Set aside. In another bowl, combine the pumpkin, cinnamon, ginger, and allspice. Add to the pudding mixture. Gently fold in whipped topping until blended. Spoon into individual dessert cups. Sprinkle nutmeg on top. Refrigerate until ready to serve. Serves 4 to 6.
