Shrimp Marguery

Ingredients: . 2 lb. Shrimp (peeled) . Extra Virgin Olive Oil . 1 Stick Butter, divided . 3 cups Diced Yellow Onion . 1 cup Diced Green Bell pepper . 1 cup Diced Celery . 4 Cloves Diced Garlic . 2 10-oz cans Rotel Tomatoes . 6 Slices Bread (dampened with water) . 2 cans Cream of Mushroom Soup . 6 cups Cooked Rice . 1 cup Chopped Parsley . 1 cup Diced green Onion . Italian Seasoned Panko Breadcrumbs Directions: Cook rice. Using 4 Tbsp butter and EVOO, sauté first 4 veggies in a deep pot. Add shrimp and Rotel and cook on med-high until shrimp are cooked. Add soup and stir. Remove from heat. Add bread by tearing and squeezing into dish. Add rice, parsley & Green Onion and pour all into a baking dish sprayed with non-stick spray. Cover lightly with breadcrumbs and dot with remaining butter. Bake at 375 degrees for 30-40 minutes.

Tilapia with Tomatoes and Olives

Ingredients:

3 Tbsp Olive Oil

2 Cloves Garlic (finely chopped)

1 28-oz. can Diced Tomatoes

1/4 Tsp Dried Thyme

Salt

1/3 cup Pitted Black Olives (chopped)

4 6-oz. Tilapia Fillets

2 Tbsp Finely Chopped Fresh Parsley

Ingredients:

Warm 1 Tbsp. oil in a large saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in tomatoes, thyme and 1/2 tsp. salt. Bring to a simmer, reduce heat to medium-low and cook until slightly thickened, about 10 minutes. Stir in olives. Sprinkle tilapia with salt and place on top of tomato sauce. Cover and cook until fish is opaque throughout, 8 to 10 minutes. Drizzle with remaining 2 Tbsp. olive oil, sprinkle with parsley, and serve.

www.allyou.com

Spicy Chicken Quesadillas

Ingredients:

1 cup Chopped Skinless, Boneless Rotisserie Chicken Breast

1/3 cup Refrigerated Fresh Salsa

1/4 cup Canned No-Salt-Added Black Beans (rinsed and drained)

1/4 cup Frozen Whole-Kernel Corn (thawed)

1 1/2 Tbsp Chopped Pickled Jalapeño Pepper

8 (6-inch) Flour Tortillas

1 cup Shredded Reduced-Fat Monterey Jack Cheese

Cooking spray

1/4 cup Reduced-Fat Sour Cream

Directions:

Combine first 5 ingredients in a medium bowl. Divide chicken mixture evenly over 4 tortillas. Sprinkle quesadillas evenly with cheese. Top with remaining 4 tortillas. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 1 quesadilla to pan; cook 1 minute on each side or until golden. Remove from pan, and repeat with remaining quesadillas. Serve with sour cream.

www.cookinglight.com

Pan-Seared Halibut with Bell Pepper Relish

Ingredients:

1 1/2 Tbsp Olive Oil (divided)

4 (6-ounce) Halibut Fillets

1/4 Tsp Salt

1/4 Tsp Freshly Ground Black Pepper

2 Tbsp Chopped Shallots

1 Tsp Minced Fresh Garlic

1 cup Chopped Yellow Bell Pepper

1/2 cup Chopped Plum Tomato

1 Tbsp Sherry Vinegar

1/2 Tsp Smoked Paprika

1 Tbsp Chopped Fresh Flat-Leaf Parsley

Directions:

Heat a large nonstick skillet over medium-high heat. Add 2 1/4 teaspoons oil to pan; swirl to coat. Sprinkle halibut evenly with salt and black pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Carefully remove fish from pan, and keep warm. Add remaining 2 1/4 teaspoons oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 1 minute. Add bell pepper and next 3 ingredients (through paprika); sauté 3 minutes or until bell pepper is tender. Stir in parsley. Serve relish with fish.

www.cookinglight.com

Marinated Shrimp and Artichokes

Ingredients:

1/4 cup White Balsamic Vinegar

2 Tbsp Finely Chopped Fresh Parsley

2 Tbsp Finely Chopped Green Onion

3 Tbsp Olive Oil

1 (0.75-oz.) Envelope Garlic-and-Herb Dressing Mix

1 lb Peeled and Deveined, Large Cooked Shrimp (21/30 count)

1 (14-oz.) can Artichoke Hearts (drained, and cut in half)

1 (6-oz.) can Large Black Olives (drained)

1 cup Halved Grape Tomatoes

1 (4-oz.) Package Feta Cheese (cut into 1/2-inch cubes)

Small Fresh Basil Leaves

Directions:

Whisk together balsamic vinegar and next 4 ingredients in a bowl. Stir in shrimp and next 4 ingredients. Cover and chill 8 to 24 hours. Stir in desired amount of basil just before serving. Serve with a slotted spoon. Tested with Good Seasons Garlic & Herb Salad Dressing & Recipe Mix.

www.southernliving.com

Pork Medallions with Pears

Ingredients:

1 cup Quinoa (rinsed)

1 lb. Pork Tenderloin (cut into 1-inch-thick slices)

1 Tbsp. Extra-Virgin Olive Oil

2 Tsp Fennel Seeds

4 Green Onions (sliced)

2 Cloves Garlic (chopped)

1 1/2 lbs. Ripe Anjou or Bartlett Pears (peeled, cored, and sliced)

1 Tbsp Fresh Lemon Juice

Directions:

Prepare quinoa as label directs. Press pork with palm of hand to flatten. Sprinkle with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper. In 12-inch skillet, heat oil on medium-high. Add pork; cook 5 to 6 minutes or until browned on both sides, turning over once. Transfer to plate. Reduce heat to medium. To same skillet, add fennel seeds; cook 30 seconds, stirring. Add green onions, 1/3 cup water, and garlic; cook 1 minute, stirring. Add pears, lemon juice, and 1/4 teaspoon salt; cook 2 minutes or until pears begin to soften, stirring occasionally. Return pork to pan, along with any juices. Cook 3 to 6 minutes or until pork is slightly pink in center (145 degrees F). Serve pork with quinoa; top with pear mixture. Garnish with additional green onion, if desired.

Enchilada Casserole

Ingredients:

1 lb. Ground Sirloin

1 cup Chopped Onion

1 Tbsp Butter

1 Tbsp Minced Garlic

1 1/2 Tbsp All-Purpose Flour

1 cup Fat-Free, Lower-Sodium Beef Broth

1 Tbsp 40% Less-Sodium Taco Seasoning Mix

1 (8-ounce) can No-Salt-Added Tomato Sauce

4 (8-inch) Whole-Wheat Flour Tortillas

1/3 cup (1 1/2 ounces) Shredded Monterey Jack Cheese with Jalapeño Peppers

Directions:

Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble. Preheat oven to 400°. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

Recipe in Cooking Light

Chicken Divan

Ingredients:

1 1/2 lbs. Broccoli (about 3 large heads, chopped)

24 oz Boneless, Skinless Chicken Breasts

Salt and Pepper

1 Tbsp Unsalted Butter

2 1/2 Tsp Extra-Virgin Olive Oil

2 Cloves Garlic (crushed)

2 Tbsp Minced Shallot or Onion

1/4 cup All-Purpose Flour

1 cup Fat-Free Chicken Broth

1 cup Nonfat Milk

1/4 cup Dry Sherry or White Wine

6 oz Shredded Reduced-Fat Swiss Cheese

1/4 cup Grated Parmesan

1/4 cup Seasoned Whole-Wheat Bread Crumbs

Directions:

Bring a large pot of water to a boil. Add broccoli and blanch 3 minutes. Drain and rinse with cold water to stop cooking. Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray. Season chicken with salt and pepper. Mist a large skillet or grill pan with cooking spray; place over medium-low heat. Cook chicken, turning once, until browned and almost cooked through, about 10 minutes. Remove from heat; transfer chicken to a cutting board. When cool, slice chicken into bite-size pieces. Warm a medium skillet over medium heat. Add butter and 2 tsp. oil; heat until butter has melted. Add garlic and shallots and sauté until tender, about 3 minutes. Sprinkle flour over mixture and whisk until incorporated. Stir in broth, milk and sherry and bring to a boil. Remove from heat and stir in half of Swiss cheese. Season with salt and pepper. Arrange broccoli in baking dish and pour half of sauce on top. Arrange chicken on top and cover with remaining sauce. Sprinkle with remaining Swiss cheese and Parmesan; top with bread crumbs. Drizzle with 1/2 tsp. olive oil. Bake for 30 minutes or until browned on top; serve hot.

Recipe in www.allyou.com

Shrimp Stuffed Shells

Ingredients:

20 Uncooked Jumbo Pasta Shells

1 1/2 Tbsp Olive Oil

1/2 cup Chopped Shallots

2 Tbsp Minced Garlic (about 6 cloves)

1/2 cup (4 ounces) 1/3 Less-Fat Cream Cheese

1/4 cup 2% Reduced-Fat Milk

1/4 Tsp Ground Red Pepper

1/3 cup Chopped Fresh Basil

1 lb. Medium Shrimp (peeled, deveined, and coarsely chopped)

1 Tbsp Potato Starch

Cooking Spray

3 cups Lower-Sodium Marinara Sauce (divided)

1/3 cup (1 1/2 ounces) Grated Fresh Parmigiano-Reggiano Cheese

Directions:

Preheat oven to 400°. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Drain well. Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add shallots; cook 4 minutes, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Add cream cheese, milk, and pepper; cook until cheese melts, stirring until smooth. Remove from heat. Stir in basil. Place shrimp in a bowl. Sprinkle with potato starch; toss well to coat. Add cream cheese mixture to shrimp; toss well. Divide shrimp mixture evenly among pasta shells. Coat a 13 x 9-inch glass or ceramic baking dish with cooking spray; spread 1 cup marinara over bottom of dish. Arrange shells in prepared dish; top with remaining 2 cups marinara. Sprinkle shells evenly with Parmigiano-Reggiano cheese. Bake at 400° for 30 minutes or until shrimp is done.

Recipe in Cooking Light

Chicken with Olives and Lemons

Ingredients:

2 Tsp Grated Lemon Rind

1/4 cup Fresh Lemon Juice

1 Tbsp Extra-Virgin Olive Oil

1 1/2 Tbsp Minced Fresh Garlic

4 (6-ounce) Skinless, Boneless Chicken Breast Halves (halved crosswise)

Cooking spray

2 Tsp Chopped Fresh Oregano

1/2 Tsp Chopped Fresh Rosemary

1/2 Tsp Freshly Ground Black Pepper

15 Oil-Cured Olives (pitted and sliced)

1 Large Shallot (sliced)

1 Lemon (thinly sliced)

Directions:

Preheat oven to 400°. Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrange chicken mixture in a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Sprinkle chicken evenly with oregano and the next 4 ingredients (through shallot); top with lemon slices. Bake at 400° for 20 minutes. Remove chicken from oven. Preheat broiler to HIGH. Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.

Recipe from Cooking Light

Texas Toast Tomato Sandwiches

Ingredients:
1 (9.5 oz.) package five-cheese texas toast
2 lb. assorted heirloom tomatoes
1/4 cup bottled blue cheese vinaigrette
6 tbsp. torn fresh basil
Salt and pepper
Garnishes: crumbled blue cheese, fresh basil leaves

Directions:
Prepare Texas toast according to package directions. Meanwhile, halve larger tomatoes and cut into 1/4-inch-thick slices; halve or quarter smaller tomatoes. Gently toss tomatoes with vinaigrette, basil, and salt and pepper to taste. Serve immediately over hot Texas toast. Garnish, if desired.

Southern Living July 2011

Spicy Chicken-Corn Chowder

Ingredients:
8 slices bacon, chopped
1 lb. skinless, boneless chicken breast, cut in bite-size pieces
1 1/2 cups chopped red sweet pepper
1 cup chopped sweet onion
1-2 fresh jalepeno peppers, finely chopped
4 cloves garlic, minced
1/3 cup all-purpose flour
6 cups reduced-sodium chicken broth
2 large Yukon gold potatoes, chopped
2 cups fresh sweet corn kernels
1 1/2 cups whipping cream
1/2 tsp. cayenne pepper
2 bay leaves

Directions:
In a 5-6 quart Dutch oven cook bacon until crisp. Remove with spoon; set aside. Reserve 1 tablespoon drippings in pan. Add chicken to pan. Sprinkle with 1/2 teaspoon each salt and black pepper. Stir over medium-high heat until chicken is no longer pink; remove. Add sweet onion and pepper to pan. Cook and stir until tender. Add jalapenos and garlic; cook and stir 3 minutes. Stir in flour. Cook and stir 1 minute. Add broth and potatoes. Bring to boiling; reduce heat. Cook, uncovered, 10 minutes or just until potatoes are tender; stirring occasionally. Stir in chicken, corn, cream, cayenne, and bay leaves. Simmer, uncovered, 15 minutes; stir occasionally. Discard bay leaves. Top with jalapeno slices, if desired.

Better Homes and Gardens

Barbecued Shrimp and Peach Kabobs

Ingredients:
12 (12 inches each) metal or bamboo skewers
1 tablespoon(s) packed dark brown sugar
1 teaspoon(s) ancho chile powder
1 teaspoon(s) sweet paprika
1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) cayenne (ground red) pepper
Salt
Pepper
1 pound(s) (16- to 20-count) shelled deveined shrimp
3 medium peaches, cut into 1-inch chunks
1 bunch(es) green onions, dark green parts trimmed, cut into 2-inch pieces
Lime wedges, for serving

Directions:
If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on high. In large bowl, combine brown sugar, chile powder, paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add shrimp, peaches, and onion; toss until evenly coated. Thread shrimp, peaches, and onion alternately onto skewers.Grill 3 to 4 minutes or until browned and shrimp just become opaque throughout, turning once. Serve with lime wedges.

Good Housekeeping

Seared Steak with Minted Watermelon

Ingredients:
8 ounces thin rice noodles
1 (1-pound) boneless 1-inch-thick beef sirloin steak
Salt
Pepper
1 shallot, finely chopped
1 stalk lemongrass, yellow and pale green part only, finely chopped
1 teaspoon sugar
1/4 cup fresh lime juice
1 tablespoon lower-sodium fish sauce
1/2 small (3 cups) watermelon, rind removed, cut into 1/2-inch cubes
1/2 seedless (English) cucmber, cut in half and thinly sliced
1/2 cup packed fresh mint leaves, finely chopped

Directions:
Prepare outdoor grill for covered direct grilling on medium. Prepare noodles as label directs. Drain, rinse under cold water, and drain again. Season steak with 1/4 teaspoon each salt and freshly ground pepper. Place steak on hot grill; cover. Cook 12 to 13 minutes for medium-rare or until desired doneness, turning once. Transfer steak to cutting board; let rest 10 minutes. Meanwhile, in large bowl, stir shallot, lemongrass, sugar, lime juice, and fish sauce until sugar dissolves. Thinly slice steak across the grain. Add to bowl, along with watermelon, cucumber, and mint. Toss gently until well mixed. Divide noodles among serving plates. Top with steak mixture and accumulated juices.

Good Housekeeping

Steak and Sun-Dried Tomato Pesto Rotini

Ingredients:

Salt

1 16-oz. bow Whole-Wheat Rotini

1 tbsp. Olive Oil

1/2 medium Onion, diced

3 Cloves Garlic, minced

1/2 lb. Sirloin, cut into stir-fry strips

1 8.5 oz. jar Sun-Dried Tomato Pesto or regular Pesto

1 Bell Pepper (any color), seeded and chopped

3 oz. Feta, crumbled

Chopped fresh parsley, optional

Directions:

Bring a large pot of salted water to a boil. Add rotini and cook according to package directions. In a large skillet over medium heat, warm oil. Add onion and saute until tender, about 3 minutes. Stir in garlic; saute 30 seconds. Add steak; sprinkle with salt and saute until just cooked through, about 5 minutes. In a large serving bowl, combine pesto, pepper and feta. Drain pasta and add to bowl along with steak mixture; toss well. Top with parsley, if desired. Serve hot, or let cool, cover and chill.

All You

Campbell's Moroccan Chicken Stew

Ingredients:

2 tbsp. Olive Oil

8 Skinless, Bone-In Chicken Thighs

2 medium Red Onions, sliced

1 large Green Pepper, cut into 1" pieces

2 Cloves Garlic, finely chopped

1 tsp. Ground Cinnamon

1 tbsp. Curry Powder

1 can Campbell's Condensed Tomato Soup

1/3 cup Golden Raisins

1 can (about 15-oz.) Chickpeas, rinsed and drained

1/3 cup Slivered Almonds, toasted

Directions:

Heat oil in 5-qt. sauce-pot over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from sauce-pot. Reduce heat to medium. Add onions, pepper, and garlic and cook 5 min. or until tender crisp. Add cinnamon and curry and cook and stir 1 min. Stir in soup and heat to a boil. Return chicken to sauce-pot. Reduce heat to low. Cover and cook 15 min. Stir raisins and chickpeas in sauce-pot. Cook 10 min. or until chicken is cooked through. Stir in almonds.

Campbell's Kitchen

Beef and Pepper Stir-Fry

Ingredients:
1 cup Quick-Cooking Short-Grain Brown Rice
12 oz. Beef Top Round, thinly sliced across grain
1 tbsp. Lower-Sodium Soy Sauce
1 tsp. Lower-Sodium Soy Sauce, for Beef
1 tsp. Sugar
2 tsp. Vegetable Oil
3 Peppers (preferably Red, Yellow, and Orange), thinly sliced
2 Cloves Garlic, crushed with press
2 Ripe Tomatoes, cored, cut into 1/2-inch wedges

Directions:

Prepare brown rice as label directs. In bowl, combine beef, 1 teaspoon soy sauce, 1/2 teaspoon sugar, and 1/4 teaspoon freshly ground black pepper. In 12-inch skillet, heat 1 teaspoon oil on medium-high. Add beef in single layer. Cook, without stirring, 1 minute. Transfer to plate; return skillet to medium-high heat without cleaning. Add remaining oil to skillet. Add peppers and garlic; stir-fry 4 to 5 minutes or until crisp-tender. Add tomatoes and remaining sugar. Cook 3 to 4 minutes or until saucy, stirring. Return beef to skillet; add 1/4 teaspoon black pepper and remaining soy sauce. Cook 1 minute, stirring. Serve over rice.

Good Housekeeping

Salmon Burgers

Ingredients:

1/4 cup Mayonnaise

4 large Egg Whites

3 14.75-oz. can Pink Salmon, drained

1/3 cup Lemon Juice

1 1/2 cup Plain Bread Crumbs

3 tbsp. Fresh Dill, chopped

Salt and Pepper

8 Hamburger Buns

Directions:

Preheat broiler to high and set a rack 5 inches from the heat. In a bowl, whisk together mayonnaise and egg whites. Stir in all remaining burger ingredients. Form into 8 patties, cover and chill for about 1 hour. Mist burgers with cooking spray. Broil until firm, about 3 minutes per side. Serve on buns.

All You

Corn, Black Bean and Pepper Jack Burritos

Ingredients:

4 10 inch Whole-Wheat Tortillas

2 tsp. Vegetable Oil

1 small Onion, chopped

1 14-oz. can Black Beans, rinsed and drained

1 cup Frozen Corn Kernels

1 cup Cherry Tomatoes, halved

1 tbsp. Lime Juice

Salt

6 oz. Low-Fat Pepper Jack, shredded

Directions:

Preheat oven to 300ºF. Wrap tortillas in foil and heat until warm and soft, about 10 minutes. Remove from oven and keep wrapped until ready to use. While tortillas are heating, warm vegetable oil in a medium skillet over medium heat. Add onion and cook, stirring frequently, until softened, 3 to 5 minutes. Stir in black beans, corn and cherry tomatoes and cook until completely heated through, about 5 minutes. Stir in lime juice. Season with salt to taste. Place a tortilla on counter. Spoon 1/4 of filling along center of tortilla. Sprinkle with 1/4 of cheese. Fold sides in over filling, then roll up tortilla to enclose. Repeat with remaining tortillas, filling and cheese. Cut burritos in half on diagonal. Serve immediately.

All You

Whole-Grain Rotini with Asparagus and Snap Peas

Ingredients:
1 package (13 1/4-ounce) Whole-Grain Rotini or Fusilli Pasta
8 oz Asparagus, ends trimmed, cut into 1-inch pieces
1 bag (8-ounce) Stringless Snap Peas
1 tbsp Olive Oil
1 small Onion, chopped
1 Lemon
1/2 cup Freshly Grated Pecorino Romano Cheese
1/4 cup (loosely packed) Fresh Basil Leaves, thinly sliced
1/2 tsp Salt
1/4 tsp coarsely Ground Black Pepper

Directions:
Heat large covered saucepot of salted water on high to boiling. Add pasta and cook as label directs, adding asparagus and snap peas when 3 minutes of cooking time remain. Meanwhile, in 10-inch nonstick skillet, heat oil on medium until hot. Add onion and cook 10 to 12 minutes or until tender and browned. From lemon, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Reserve 1/2 cup pasta cooking water; drain pasta and vegetables. In large serving bowl, toss pasta and vegetables with cooking water, onion, lemon peel and juice, Romano, basil, 1/2 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper.

Good Housekeeping