Entrée

Seafood Lasagna

Serves 6

  • 1 onion, chopped
  • 2 Tbsp butter
  • 12 ounces cottage cheese
  • 8 ounces cream cheese
  • 2 tsp basil
  • ½ tsp salt
  • 1/8 tsp ground black pepper
  • 1 egg
  • 2 cans condensed reduced fat cream of mushroom soup
  • ⅓ cup 1% low-fat milk
  • 1 clove garlic
  • ½ cup white wine
  • ½ pound scallops
  • ½ pound flounder fillets or crab meat
  • ½ pound shrimp, peeled and deveined
  • 16 ounces lasagna noodles
  • 2 ounces mozzarella cheese, shredded
  • 2 Tbsp Parmesan cheese, grated

Cook lasagna noodles in large pot of boiling salted water until al dente. Drain and rinse with cool water.

Sauté onion in butter. Cool, then add cottage cheese, cream cheese, basil, salt, pepper, and egg.

In a second bowl, combine mushroom soup, milk, garlic, wine, scallops, fish (or crab), and shrimp.

Assemble thin layer seafood sauce, 1/5 noodles (4 per layer), ½ cheese mixture, 1/5 noodles, ½ seafood mixture, 1/5 noodles, ½ cheese mixture, 1/5 noodles, ½ seafood mixture, and remaining noodles. Top with a bit of reserved seafood sauce.

Cover with foil, bake 350°F for 60 minutes. Remove foil, top with Parmesan and mozzarella, cook 15 minutes longer. Let stand 10 minutes.

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Shrimp Scampi with Linguini

  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra virgin olive oil
  • 1 large shallot, finely diced
  • 5 cloves garlic, sliced or minced
  • pinch red pepper flakes, optional
  • 1 pound raw shrimp
  • salt and pepper
  • ½ cup dry white wine
  • 1 lemon, juiced
  • ¼ cup finely chopped fresh parsley leaves

Thaw shrimp. Remove and reserve shells and tails (if any). Devein if not bought deveined..

Cook pasta according to package directions. Drain, reserving 1 cup pasta water, and keep warm.

While pasta is cooking, in large skillet, melt butter in olive oil over medium-high heat. Add reserved shells and tails, shallots, garlic and red pepper flakes (if using). Sauté until shallots are translucent, about 3 to 4 minutes. Add wine and lemon juice and bring to a boil. Remove shells and tails, add shrimp and cook until barely pink, about 2 to 3 minutes.

Add parsley and pasta. Add pasta water as needed. Salt and pepper to taste. Serve immediately.

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Smoked Salmon Linguine

Serves 4

  • 1 ⅓ Tbsp olive oil
  • 1 cup chopped onion
  • ¼ tsp crushed red pepper
  • 4 cloves garlic, minced
  • 1 ½ cups chopped tomato, seeded and peeled
  • 1 cup dry white wine
  • 3 Tbsp shredded basil
  • 2 tsp shredded Parmesan cheese
  • 2 Tbsp fresh parsley
  • 6 ounces smoked salmon, cut in ½″ pieces
  • ½ pound linguine, cooked

Heat oil in large nonstick skillet over medium-high heat. Add the onion, pepper and garlic, sauté 5 minutes. Stir in tomato and wine, cook 10 minutes or until slightly reduced. Add basil, Parmesan, parsley and salmon; cook 1 minute or until thoroughly heated. Remove from heat; add linguine, and toss well.

Per serving 413 calories, fat 11g, protein 18g, carbohydrate 51g, fiber 3g.

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Spaghetti Sauce

Serves 7

  • ¾ pound lean ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 ½ cups canned tomatoes
  • 12 ounces tomato paste
  • 12 ounces red wine
  • ¼ cup minced parsley
  • 1 tsp fennel seed
  • ½ tsp oregano
  • 1 tsp salt
  • 1 tsp pepper

Sauté beef, garlic, and onion. Drain off fat. Add rest of ingredients and simmer for 3 hours.

Per serving: 239 calories, 11g fat, 12g protein, 18g carbohydrate, 4g fiber, 940mg sodium.

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Spiced Guinness Mustard

  • 1 12-oz. bottle Guinness Extra Stout
  • 1 ½ cups (10 oz.) black or brown mustard seeds
  • 1 cup red wine vinegar
  • 1 Tbsp Kosher salt
  • 1 tsp fresh-ground black pepper
  • ¼ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice

Combine all ingredients in non-reactive container. Cover and let sit at room temperature 2 days. Seeds will swell and soften. Place in food processor and process until desired consistency. Usually takes at least 3 minutes of processing. Can use blender instead for smoother consistency. Refrigerate.

Mustard will be very sharp at first but will mellow with time.

Makes about 3½ cups.

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Stuffed Bell Peppers

  • 4 green or red bell peppers
  • salt
  • 5 Tbsp olive oil
  • 1 medium yellow onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 1 lb lean ground beef
  • 1½ cup cooked rice
  • 1 cup chopped tomatoes (fresh or canned)
  • 1 Tbsp chopped fresh oregano or 1 tsp dried
  • ground pepper
  • ½ cup ketchup
  • ½ tsp Worcestershire sauce
  • dash of Tabasco sauce

Bring a large pot of water to boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

Preheat oven to 350° F. Heat 4 Tbsp of the oil in a large skillet over medium heat. Add onions and cook, stirring often, until soft and translucent, about 5 minutes. Add the garlic and cook a minute more. Remove skillet from heat, add meat, rice, tomatoes, and oregano, and season generously with salt and pepper. Mix well. (You may find it easier to put the ingredients at this point into a large bowl and mix together with your hands.)

Drizzle remaining 1 tablespoon of olive oil inside the peppers. Arrange the cut side of the peppers up in a baking dish, then stuff peppers with filling. Combine ketchup, Worcestershire sauce, Tabasco sauce, and ¼ cup of water in a small bowl, then spoon over filling. Add ¼ cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed peppers is 150-160° F.

Yield: Serves 4-6.

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Taco Meat Filling

for 8 tacos

  • 1 pound ground beef
  • ¼ cup chopped onion
  • 1 clove garlic, minced
  • 1 can (8 oz) tomato sauce
  • 2 cans (4 oz each) diced green chiles
  • ¼ tsp each ground cumin, coriander and salt

In skillet, brown beef with onion until crumbly. Drain fat. Stir in remaining ingredients. Simmer, uncovered, 10 minutes or until desired consistency.

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Tamale Pie

  • 2 lb. lean gr. beef
  • 1 c. chopped onion
  • ½ c. chopped green pepper
  • 2 cloves garlic, minced
  • 1 16 oz. can stewed tomatoes
  • 1 16 oz. can whole kernel corn, drained
  • 1 c. sliced pimiento-stuffed olives
  • 2 ½ t. chili powder
  • ½ t. dried oregano, crushed
  • ¼ t. pepper
  •  
  • Cornmeal topping: (can be doubled)
  • 1 ½ c. milk
  • 2 T. butter or margarine
  • 1 t. salt
  • ½ c. cornmeal
  • 1 c. shredded cheddar or Monterey Jack cheese (4 oz.)
  • 2 slightly beaten eggs

In skillet cook meat, onion, chopped green pepper, and garlic till meat is browned and vegetables are tender; drain off excess fat. Stir in tomatoes, corn, olives, chili powder, oregano, and pepper. Simmer 10 minutes. Turn into ungreased 3-quart casserole. In saucepan heat milk, butter or margarine, and salt till butter melts. Slowly stir in cornmeal. Cook and stir about 5 minutes or till thickened. Remove from heat. Stir in cheese and eggs. Pour over meat mixture. Bake in 375 degree oven for 35 minutes. (Or assemble, cover, and chill. Bake in 375 degree oven 45 minutes or until brown.) Garnish with pepper rings, if desired. Serves 8.

 

 

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Tomato-Cheese Pie

  • 1 cup grated cheddar cheese (4 oz)
  • 1 cup grated mozzarella cheese (4 oz)
  • 1 cup ricotta cheese
  • ¼ lb mushrooms, sliced and sauteéd
  • 2 Tbsp chopped green onions
  • 1 can salmon, drained and flaked
  • 3-4 medium tomatoes, sliced in thin wedges
  • 1 tsp basil, crumbled
  • 1 tsp oregano, crumbled
  • ¼ cup chopped green onions
  • salt and pepper
  • 1 pie shell, baked

Preheat oven to 325° F. Combine cheddar, mozzarella, ricotta, chopped onions, mushrooms and salmon. Spoon into baked pie shell. Arrange tomato slices on top over filling Sprinkle with herbs, chopped green onions, salt and pepper. Bake for 20 minutes.

Cool 15 minutes before cutting.

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