CRISPY CRAB BITES

CRISPY CRAB NUGGETS 3

Crispy Crab Nuggets

1 pound fresh crab meat (I used imitation crab meat)
1/2 cup Italian seasoned bread crumbs (I used panko style)
1 egg beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon parsley

In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once*. Drain on paper towels. Serve with your favorite sauce or don’t use any! These are so good!

*I cooked mine on the George Forman Grill to avoid adding all the fat of frying.  You can also grill outdoors or cook under the broiler!

ENJOY!

 

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CHICKEN FRAJITAS

Chicken-Fajitas-recipe

INGREDIENTS

  • 1 1/2 lbs. chicken, cut into strips
  • 2 tablespoons vegetable oil
  • 2 tablespoons lime juice
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground red pepper flakes
  • 1 large onion, sliced
  • 1 large green pepper, sliced
  • tortillas(whole grain)
  • garnishes sour cream, black olives, cheese, tomatoes

METHOD

Step 1

Cook the chicken in the oil for a few minutes then pour the chicken and the oil into the crockpot. (I usually skip this step – eliminate oil and just add my chicken into the crock pot. Saves time, fat, and energy! )Add the lime juices, garlic, cumin, salt, chili, and red pepper. Stir to coat and cook on low for 6 hours.

Step 2

During the last hour, add the onions and green peppers – stir to coat. Serve on warm tortillas with garnishes such as sour cream, black olives, cheese, tomatoes, etc.

TORTILLA AND RICOTTA LASAGNA

THIS RECIPE WAS FOR A PIE BUT THERE WAS TOO MUCH FILLING AND IT WOULD HAVE MADE A MESS IN  MY NEWLY CLEANED OVEN SO-O-O-O I MADE IT INTO LASAGNA!

Tottilla and Ricotta Pie (2)

24 oz jar (or homemade) salsa
15 oz can of black beans, drained and rinsed well
1 1/2 cups frozen corn (fresh is good too!)
15 oz ricotta cheese
16 oz frozen chopped spinach, thawed and drained (fresh is even better!)
8 oz shredded Italian blend cheese – divided
5 large Azteca tortilla shells (whole wheat shells would be healthier)

Lightly coat 13″ x 9″ baking pan with non-stick cooking spray. In large bowl, mix first 5 ingredients plus 1/2 of the Italian blend cheese. Place two and a half tortillas in bottom of pan slightly overlapping. Add layer of cheese mixture, another layer of tortillas and cheese mixture. Bake at 375 F for 20 minutes. Remove from oven and sprinkle the rest of the Italian blend cheese on top. Bake an additional 5 minutes.

This is such a quick and easy meatless meal and if you forget to thaw the spinach you can always nuke it slightly until it is easy to blend.

Serve with salsa and tortilla chips.  I also had fresh salad and corn on the cob!

RAVIOLI VEGETABLE LASAGNA

RAVIOLI VEGETABLE LASAGNA (3)

2 (26 oz) bags of frozen cheese ravioli, somewhat thawed
1 (12 oz) bag of frozen asparagus spears, thawed and cut into 1-2 inch pieces
1 (16oz) bag of frozen chopped spinach, thawed
2 small (1 large) yellow squash, thinly sliced
2 (16 oz) jars of prepared Alfredo sauce
2 c shredded Italian blend cheese

Line the bottom of a 13 X 9 inch baking dish (sprayed with nonstick cooking spray) with ravioli.  Distributed asparagus and spinach then layer yellow squash on top.  Layer the rest of the ravioli on top.  Pour white sauce over top.  Sprinkle with shredded cheese.  Cover and bake at 350 degrees F for about and hour.  Let sit about 5 minutes and serve.

THIS IS SO EASY AND A GREAT MEAL TO TAKE THE DAMP OUT OF A RAINY, COOL SUMMER DAY!  SERVED WITH CORN ON THE COB AND A FRESH SALAD!

A POOR EXCUSE FOR STEAK

MY HUSBAND STARTED DOING SOME GROCERY SHOPPING AND FOUND THESE DELICIOUS LOOKING STEAKS – 6 (6OZ) STEAKS FOR $12.  WHAT SOLD HIM WAS THAT THERE ARE ONLY 3 GMS OF FAT PER STEAK COMPARED TO 20-25 GMS IN A TYPICAL NEW YORK STRIP STEAK.  WE ARE WATCHING OUR FAT AND CHOLESTEROL SO THOUGHT IT WAS WORTH A TRY.

WHEN I OPENED THE PACKAGE I WAS SHOCKED TO FIND 6 INDIVIDUALLY WRAPPED STEAKS THAT WERE ABOUT THE THICKNESS OF A TILAPIA FILET (MAYBE 1/4 INCH THICK)!  COOKED ON THE GRILL FOR 2 MINUTES A SIDE AS DIRECTED WAS STILL RATHER RAW SO MY HUSBAND COOKED SOME MORE.  THEY HAD LOTS OF GRISTLE AND SOME FAT YOU COULD CUT OFF.  THEY ARE DEFINITELY NOT WORTH TRYING.

THE NEXT 2 I WILL SERVE WITH A GREEK QUINOA SALAD AND TRY ON THE GEORGE FORMAN GRILL.  THE LAST 2 I WILL HAVE WITH BLACK BEAN SALSA AND HAVE THEM SOAK IN THE SALSA SOME SO THE TOMATOES CAN WORK ON THE TOUGH MEAT.

SORRY TWO THUMBS DOWN FOR THESE “STEAKS”!!!

WEDDING ANNIVERSARY TACO PIE

taco pie

1/4 cup butter
1 cup milk
1 package Taco seasoning mix
2 1/2 cups mashed potato flakes (or left over mashed potatoes-omit butter & milk)
1 pound ground beef or Turkey (I use 96% lean)
1/2 cup chopped onion
1 Tbsp minced garlic
1/2 cup salsa
1 cup shredded cheddar cheese
1 cup shredded lettuce
1 medium tomato, diced
3 mini sweet peppers in various colors
Sour cream, optional (I used low fat)

Preheat oven 350F.

In a microwave safe baking dish, add butter & milk, 2 Tbs taco seasoning, mixing well.  Microwave on high 2-3 minutes.  Stir and add potato flakes, mixing until incorporated. (I had to add a little water as well to make a good consistency for spreading.)
Press mixture into the bottom of a regular pie plate, then Bake the “crust” for 7-10 minutes until it just BARELY turns golden brown.

TACO PIE (1)

In the meantime, cook beef & onions in a skillet until beef is browned and cooked through. Add Salsa & remaining taco seasoning. Cook until bubbly.

TACO PIE (2)

Pour into crust. Bake for 15 minutes, or until crust is golden brown.

Let cool for 5 minutes. Top with cheese, lettuce, peppers and tomatoes, black olives, jalapeno slices, etc.  Whatever your choice.

IF YOU NOTICED THE HEART SHAPED CAKE PAN IT WAS FOR GOOD REASON.  I TRIED THIS NEW TACO PIE RECIPE ON OUR 25TH WEDDING ANNIVERSARY FOR THE HUSBAND WHO LOVES, LOVES, LOVES GROUND BEEF!  HE DID LOVE IT AND IS LOOKING FOR 25 MORE YEARS AT LEAST!

 

ARIZONA PORK CHILI

ARIZONA PORKK CHILI (1)

2-3 lb pork loin roast
1 can black beans, drained and rinsed
1 can chili beans
2 diced hot peppers (I used an anaheim and a jalapeno)
28 oz can diced tomatoes
1 tbsp minced garlic
1 small onion. chopped
1 Tbsp cumin
1 Tbsp chili powder
Tortilla chips and sour cream, optional

Add everything to the crock with meat on top but burrowed down into the juice.  Cook on LOW 6-8 hours. Shred meat and add back to the crock pot.

I SERVED WITH THE TORTILLA CHIPS AND SOUR CREAM, CORN ON THE COB AND A BIG FRESH SALAD WITH LETTUCE AND PARSLEY FROM THE GARDEN!!

BAKED EGG ROLLS

I HAD SOME LEFT OVER CASSAULET PORK AND SOME COLE SLAW MIX THAT NEEDED TO BE EATEN AND I THOUGHT EGG ROLLS.

EGG ROLLS (4)

Leftover pork, shredded
Bag of prepared coleslaw mix
2 tsp minced garlic
1/4 c Kraft Lite Asian Toasted Sesame Dressing
2 Tbsp Soy Sauce
20 egg roll wrappers

EGG ROLLS (1)

Coat a large skillet with non-stick cooking spray.  Cook coleslaw over medium heat until tender crisp – just a few minutes, add leftover pork dish, garlic, dressing and soy sauce and heat through.

EGG ROLLS (2)

Place a large scoop of the mixture in the center of each egg roll wrapper and roll up.

EGG ROLLS (3)

Place egg rolls on a foil lined baking sheet that has been coated with non-stick cooking spray.  Lightly coat the egg rolls with non-stick cooking spray.  Bake in 350 F oven for 15-20 minutes until golden brown.