Lime Dressing:
- 1/3 cup frozen limeade concentrate, thawed
- 1/4 cup vegetable oil
- 1 tablespoon rice or white vinegar
- 1 teaspoon grated gingerroot
- 1/4 teaspoon salt
Showing posts with label Fish and Seafood. Show all posts
Showing posts with label Fish and Seafood. Show all posts
ASIAN SALAD WITH LIME DRESSING
EASY TUNA NOODLE CASSEROLE
1 (12 ounce) package egg noodles
2 cups frozen green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
1 onion, chopped
10 slices American processed cheese
ground black pepper to taste
Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al- dente; drain well. Return noodles and peas to the pot.
Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.
2 cups frozen green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
1 onion, chopped
10 slices American processed cheese
ground black pepper to taste
Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al- dente; drain well. Return noodles and peas to the pot.
Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.
(WEEKLY SUPPERS)
SUNDAY:
POTATO CHIPS AND CHEESE-CRUSTED FISH
2 pounds fish fillets
1/2 cup Italian salad dressing
1 cup crushed potato chips
1/2 cup shredded sharp Cheddar cheese
Dip fish in the salad dressing. Place in a greased baking dish in a single layer, skin side down. Combine potato chips and cheese; sprinkle over fish. Bake at 500 degrees for 10 to 15 minutes, or until fish flakes easily when tested with a fork. (Cooking time depends on thickness of fillets. 1-inch fillets would take about 10 minutes. Adjust cooking time accordingly to other thicknesses.)
POTATO CHIPS AND CHEESE-CRUSTED FISH
2 pounds fish fillets
1/2 cup Italian salad dressing
1 cup crushed potato chips
1/2 cup shredded sharp Cheddar cheese
Dip fish in the salad dressing. Place in a greased baking dish in a single layer, skin side down. Combine potato chips and cheese; sprinkle over fish. Bake at 500 degrees for 10 to 15 minutes, or until fish flakes easily when tested with a fork. (Cooking time depends on thickness of fillets. 1-inch fillets would take about 10 minutes. Adjust cooking time accordingly to other thicknesses.)
DELICIOUS TUNA CASSEROLE
2 cups macaroni
1 can Campbell's Cream of Celery Soup
1 can tuna
1 small package cream cheese (3 oz.)
1/4 teaspoon garlic
½ teaspoon dry mustard
¼ cup milk
1 small onion, chopped
¼ cup grape nuts
2 Tablespoons butter
Cook macaroni per package directions.
In casserole dish mix cream of celery, softened cream cheese, milk until smooth.
Add tuna, garlic, dry mustard and onion. Stir in cooked macaroni.
Melt butter and mix grape nuts into the butter. Spread mixture over top of casserole.
Bake in 375 degree oven for 45 minutes.
BOUILLABAISSE SOUP
(Bouillabaisse is basically a fish or seafood stew.)
BOUILLABAISSE SOUP
4 bacon slices, cut up
1 small onion, chopped
1/2 green pepper, chopped
1/3 c. celery, chopped
1 garlic clove, minced
4 tomatoes, cut up
2 c. mushrooms, sliced
2 c. water
1 can tomato paste
1/3 c. white wine
4 tsp. chicken or bouillon granules
1 bay leaf
1/2 tsp. oregano
1/2 tsp. sugar
1/4 tsp. sage
1 lb. fish fillets
BOUILLABAISSE SOUP
4 bacon slices, cut up
1 small onion, chopped
1/2 green pepper, chopped
1/3 c. celery, chopped
1 garlic clove, minced
4 tomatoes, cut up
2 c. mushrooms, sliced
2 c. water
1 can tomato paste
1/3 c. white wine
4 tsp. chicken or bouillon granules
1 bay leaf
1/2 tsp. oregano
1/2 tsp. sugar
1/4 tsp. sage
1 lb. fish fillets
Cook bacon until crisp. Remove with slotted spoon. Add onion, green pepper, celery and garlic. Cook over medium heat until vegetables are tender. Add bacon, crumbled, and remaining ingredients except fish. Simmer 30 minutes. Cut fish fillets into pieces. Add to soup. Simmer until fish flakes easily, about 10 minutes.
LOW CARB TUNA CHEESE MELT
6 oz. can tuna, drained
1/4 cup celery, chopped
1/4 cup mayonnaise
1/3 cup sour cream
3/4 tsp. mustard powder
1/4 tsp. onion powder
1/4 tsp. thyme
1/4 tsp. dill
dash salt
3/4 cup shredded cheese
1/2 tomato, chopped
lettuce, if desired
Mix together the first 9 ingredients. Cover and microwave for 3 minutes. Sprinkle with shredded cheese and chopped tomato. Microwave another minute, then let stand a minute. Serve with lettuce, if desired. Serves 1. (4 grams carbs.)
1/4 cup celery, chopped
1/4 cup mayonnaise
1/3 cup sour cream
3/4 tsp. mustard powder
1/4 tsp. onion powder
1/4 tsp. thyme
1/4 tsp. dill
dash salt
3/4 cup shredded cheese
1/2 tomato, chopped
lettuce, if desired
Mix together the first 9 ingredients. Cover and microwave for 3 minutes. Sprinkle with shredded cheese and chopped tomato. Microwave another minute, then let stand a minute. Serve with lettuce, if desired. Serves 1. (4 grams carbs.)
SEAFOOD BISQUE
(SEAFOOD RECIPE TO CELEBRATE NATIONAL SEAFOOD MONTH-OCTOBER!)
3 tablespoons butter
2 tablespoons chopped onion
2 tablespoons chopped celery
3 tablespoons flour
2 1/2 cups milk
1/2 teaspoon pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
1 tablespoon sherry
1 cup corn
Heat butter over medium-low heat; add onion and celery. Saute until tender. Blend in flour; cook, stirring, for about 1 minute. Slowly stir in the milk, cooking and stirring until thickened. Add pepper, tomato paste, and heavy cream. Stir in the crab, shrimp, sherry, and corn. Bring to a simmer. Serve hot.
3 tablespoons butter
2 tablespoons chopped onion
2 tablespoons chopped celery
3 tablespoons flour
2 1/2 cups milk
1/2 teaspoon pepper
1 tablespoon tomato paste
1 cup heavy whipping cream
8 ounces crab meat
4 to 8 ounces small cooked shrimp or other seafood
1 tablespoon sherry
1 cup corn
Heat butter over medium-low heat; add onion and celery. Saute until tender. Blend in flour; cook, stirring, for about 1 minute. Slowly stir in the milk, cooking and stirring until thickened. Add pepper, tomato paste, and heavy cream. Stir in the crab, shrimp, sherry, and corn. Bring to a simmer. Serve hot.
VELVEETA TUNA NOODLE CASSEROLE
2 cups medium-size pasta, uncooked
1 pkg. (16 oz.) frozen mixed vegetables, thawed and drained
1/2 lb. (8 oz.) Velveeta Cheese, cut into 1/2-inch cubes
2 cans (5 oz. each) tuna in water, drained and flaked with a fork
1/2 cup milk
Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water the last minute. Drain; return to pan. Stir in Velveeta Cheese, tuna, and milk. Spoon into 1-1/2-qt. casserole; cover. Bake at 350 degrees for 15 to 20 min. or until heated through. Stir before serving. VARIATION: Use 1 1/2 cups cut-up chicken instead of tuna.
LOW CARB FILLET OF FISH AMANDINE (WITH ALMONDS)
1/4 cup butter
1/4 cup almonds, sliced
1 1/2 teaspoons lemon juice
16 ounces fish fillets, thawed
Salt, to taste
Lemon slices (optional)
Place butter, almonds, and lemon juice in a 12 x 8 x 2-inch baking dish. Microwave at HIGH for 6 to 8 minutes or until almonds are golden, stirring twice. Remove almonds with a slotted spoon, reserving butter mixture in baking dish; set almonds aside.
Sprinkle fillets with salt, and coat with butter mixture. Arrange in dish with thickest portion to outside (thinner portions may overlap, if necessary). Cover with clear plastic wrap. Microwave at HIGH for 2 to 4 minutes or until fish flakes easily when tested with a fork, giving dish one half-turn during cooking.
Carefully remove fish to a serving platter; spoon almonds over top. (Serves 4.)
(137 calories, 1 gram protein, 1 gram carb., and 1 gram fiber per serving.)
LOW CARB EASY CRABMEAT CASSEROLE
1 pound crab meat
4 ounces cream cheese
4 ounces Cheddar cheese, shredded
1/4 cup heavy cream
2 ounces sherry
Mix all ingredients and put into a 2-quart glass casserole dish. Bake at 350 degrees for about 35 minutes. (Serves 4-6.)
(364 calories, 35 grams protein, and 2 grams carbs. per serving.)
Creamy Tuna Tetrazzini Casserole
1 can (4 ounces) sliced mushrooms
water
1 cup evaporated milk, undiluted
1/4 cup butter or margarine
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (7 ounces) tuna, drained and flaked
1 1/2 cups thin spaghetti (about 4 ounces), cooked
1/4 cup grated Parmesan cheese
1 cup soft bread cubes
Drain mushroom liquid into a measuring cup; add water to make 1 cup liquid. Add to the milk. Melt 2 tablespoons of butter or margarine in a large saucepan; blend in flour, salt and pepper. Stir over low heat until smooth; gradually stir in milk mixture and continue stirring and cooking over low heat until thickened. Add tuna, mushrooms and spaghetti; transfer to a 1 1/2-quart casserole dish; sprinkle with Parmesan cheese. Melt remaining 2 tablespoons of butter or margarine; toss with bread cubes. Arrange bread cubes over top of casserole. Bake casserole, uncovered, at 350 degrees for about 25 to 30 minutes.
water
1 cup evaporated milk, undiluted
1/4 cup butter or margarine
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (7 ounces) tuna, drained and flaked
1 1/2 cups thin spaghetti (about 4 ounces), cooked
1/4 cup grated Parmesan cheese
1 cup soft bread cubes
Creamy Tuna Casserole
2 cups macaroni
1 can Campbell's Cream of Celery Soup
1 small can tuna
1 small package (3 oz.) cream cheese, softened
1/8 teaspoon garlic powder (optional)
1/2 teaspoon dry mustard
1/4 cup milk
1/4 cup chopped onions
1/4 cup Grape Nuts Cereal (NOT the flakes)
2 Tablespoons butter or margarine
Cook macaroni according to package directions. In 2 1/2 quart casserole dish, mix cream of celery soup, softened cream cheese, and milk until smooth. Add tuna, garlic, dry mustard, and onion. Stir in cooked macaroni. Melt butter. Mix the grape nuts into the butter. Spread mixture over top of casserole. Bake at 375 degrees for 45 minutes.
BAKED CRAB CAKES
1 pound crab meat (fresh is better than canned- You can get it at the fresh fish counter at the Grocery store)
2 cups fresh whole wheat breadcrumbs
1/2 red bell pepper, minced
1/8 cup onions
1/4 cup mayonnaise
2 large eggs
1 large egg white
5 dashes hot sauce
1/4 teaspoon celery salt
1/8 teaspoon ground pepper
Generously coat a 12-cup nonstick muffin pan with cooking spray.
Combine all ingredients in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake at 450 degrees or until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges and tartar sauce, if desired.
2 cups fresh whole wheat breadcrumbs
1/2 red bell pepper, minced
1/8 cup onions
1/4 cup mayonnaise
2 large eggs
1 large egg white
5 dashes hot sauce
1/4 teaspoon celery salt
1/8 teaspoon ground pepper
Generously coat a 12-cup nonstick muffin pan with cooking spray.
Combine all ingredients in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake at 450 degrees or until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges and tartar sauce, if desired.
Tuna Casserole
3 cups cooked macaroni
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 1/2 cups French fried onions
In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
Bake at 350 degrees for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.
1 (6 ounce) can tuna, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 1/2 cups French fried onions
In a 9x13-inch baking dish, combine the macaroni, tuna, and soup. Mix well, and then top with cheese.
Bake at 350 degrees for about 25 minutes, or until bubbly. Sprinkle with fried onions, and bake for another 5 minutes. Serve hot.
