Grubilicious Contributor: Stacy McCarty
I made this last night for dinner and it was really yummy and not too filling. You could also make it as a side salad and just serve a half of the avocado to each person.
2 (8 oz) package of imitation crab meat (flake style), flaked into pieces
1 bell pepper, diced
1/2 bunch of green onions, chopped
about 1/2 c. mayo (I use light or fat free and it's just as good)
2-4 large avocados (depending on how many people you are serving)
1. Flake crab meat and mix in large bowl with diced bell pepper, green onions, and mayo.
2. Cut avocados in half (long way) and scoop out of skin with spoon keeping the half intact. Remove seed.
3. Spoon crab salad into avocado holes- heeping out. Serve.
Tuesday, July 8, 2008
Tuesday, June 24, 2008
Greek Beef Wraps
Grubilicious Contributor: Stacy McCarty
Sorry I have been so bad about posting recipes lately...besides having a newborn, we have been on the Abs diet in our house. So, the yummy food has taken a slight downturn. But, here is a recipe that I got out of Southern Living that is sooo good and on the diet. But, super yummy whether you are on the diet or not. However, if you are watching white carbs, I do these wraps in whole wheats wraps and they are excellent.
Prep: 20 min., Cook: 9 min. We call for flatbread wraps, but this delicious beef mixture would also be great in flour tortillas or pita pockets. (or whole wheat wraps!)
Ingredients
1 pound ground round (super lean)
1 small red onion, chopped
1 teaspoon Greek seasoning
1/2 teaspoon pepper
1/2 teaspoon salt, divided
1 cucumber, peeled, seeded, and grated
1 (8-oz.) container sour cream (I use light or fat free)
1 garlic clove, minced
1 tablespoon chopped fresh dill weed
6 garden-spinach flatbread wraps
3 plum tomatoes, finely chopped
1 (4-oz.) package crumbled feta cheese (I use reduced fat)
Preparation
1. Cook first 4 ingredients and 1/4 tsp. salt in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until beef crumbles and is no longer pink; drain well on paper towels.
2. Stir together cucumber, next 3 ingredients, and remaining 1/4 tsp. salt. Spoon 2 Tbsp. cucumber mixture down center of each wrap; top with beef mixture, tomatoes, and feta. Roll up, and serve with remaining cucumber mixture.
Sorry I have been so bad about posting recipes lately...besides having a newborn, we have been on the Abs diet in our house. So, the yummy food has taken a slight downturn. But, here is a recipe that I got out of Southern Living that is sooo good and on the diet. But, super yummy whether you are on the diet or not. However, if you are watching white carbs, I do these wraps in whole wheats wraps and they are excellent.
Prep: 20 min., Cook: 9 min. We call for flatbread wraps, but this delicious beef mixture would also be great in flour tortillas or pita pockets. (or whole wheat wraps!)
Ingredients
1 pound ground round (super lean)
1 small red onion, chopped
1 teaspoon Greek seasoning
1/2 teaspoon pepper
1/2 teaspoon salt, divided
1 cucumber, peeled, seeded, and grated
1 (8-oz.) container sour cream (I use light or fat free)
1 garlic clove, minced
1 tablespoon chopped fresh dill weed
6 garden-spinach flatbread wraps
3 plum tomatoes, finely chopped
1 (4-oz.) package crumbled feta cheese (I use reduced fat)
Preparation
1. Cook first 4 ingredients and 1/4 tsp. salt in a large skillet over medium-high heat, stirring often, 7 to 9 minutes or until beef crumbles and is no longer pink; drain well on paper towels.
2. Stir together cucumber, next 3 ingredients, and remaining 1/4 tsp. salt. Spoon 2 Tbsp. cucumber mixture down center of each wrap; top with beef mixture, tomatoes, and feta. Roll up, and serve with remaining cucumber mixture.
Monday, June 23, 2008
Hot Crab Canapes
Grubilicious Contributor: Leslie Valentine
1 pkg English muffins
1 stick margarine
1 5 oz. jar of Kraft Old English Cheese Spread
1 6 oz. can crab meat
1/2 teaspoon garlic salt
1 1/2 tablespoon mayonnaise
* Split muffins in 1/2 and cut halves into 4 pieces* Mix remaining ingredients* Spread each muffin with crab mixture* Freeze at least 10 minutes on cookie sheet (can be kept frozen for days/weeks even!)* Broil for 7-10 minutes until brwon and bubbly
1 pkg English muffins
1 stick margarine
1 5 oz. jar of Kraft Old English Cheese Spread
1 6 oz. can crab meat
1/2 teaspoon garlic salt
1 1/2 tablespoon mayonnaise
* Split muffins in 1/2 and cut halves into 4 pieces* Mix remaining ingredients* Spread each muffin with crab mixture* Freeze at least 10 minutes on cookie sheet (can be kept frozen for days/weeks even!)* Broil for 7-10 minutes until brwon and bubbly
Tuesday, May 13, 2008
Fried Zucchini
Grubilicious Contributor: Jenni McCarty
1 zucchini
1 package of pancake mix (of your choice)
salt and pepper for taste
handful fresh cilantro chopped
Vegetable oil
1. Heat vegetable oil in a small skillet.
2. Prepare pancake mix according to directions on package. Add salt, pepper, and cilantro for flavor.
3. Slice zucchini into 1/4 inch thick slices, and coat with pancake mixture.
4. Fry zucchini in the heated oil until golden brown. Drain them on a plate with a paper towel, and eat warm.
1 zucchini
1 package of pancake mix (of your choice)
salt and pepper for taste
handful fresh cilantro chopped
Vegetable oil
1. Heat vegetable oil in a small skillet.
2. Prepare pancake mix according to directions on package. Add salt, pepper, and cilantro for flavor.
3. Slice zucchini into 1/4 inch thick slices, and coat with pancake mixture.
4. Fry zucchini in the heated oil until golden brown. Drain them on a plate with a paper towel, and eat warm.
Old-World Manicotti
Grubilicious Contributor: Jenni McCarty
Prep Time: 20 Minutes
Cook Time: 25 Minutes
Serves 6
12 large manicotti shells
4 c. shredded mozzarella cheese, divided
2 c. ricotta cheese
6 T. chopped fresh basil or 2 T. dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided
1/2 c. grated Parmesan or Romano cheese
1. Preheat oven to 350 degrees. Spray 13x9 inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on wax paper.
3. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
4. Spoon 2 cups of spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Cook Time: 25 Minutes
Serves 6
12 large manicotti shells
4 c. shredded mozzarella cheese, divided
2 c. ricotta cheese
6 T. chopped fresh basil or 2 T. dried basil
1 (26 ounce) jar prepared spaghetti sauce, divided
1/2 c. grated Parmesan or Romano cheese
1. Preheat oven to 350 degrees. Spray 13x9 inch baking dish with nonstick cooking spray.
2. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on wax paper.
3. For filling, in medium bowl, stir together 3 c. mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.
4. Spoon 2 cups of spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.
5. Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.
Wednesday, March 19, 2008
Creamy Cajun Shrimp Linguine
Grubilicious Contributor: Stacy McCarty
Ingredients
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
Preparation
1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture to pan; and toss.
Ingredients
1 cup water
1 (14-ounce) can fat-free, less-sodium chicken broth
6 ounces uncooked linguine
1 pound medium shrimp, peeled and deveined
1 1/2 tablespoons butter
1 (8-ounce) package presliced mushrooms
1 large red bell pepper, cut into (1/4-inch-thick) slices
2 teaspoons all-purpose flour
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2/3 cup half-and-half
Preparation
1. Combine 1 cup water and broth in a Dutch oven; bring to a boil. Break pasta in half; add to pan. Bring mixture to a boil. Cover, reduce heat, and simmer for 8 minutes. Add shrimp to pan. Cover and simmer for 3 minutes or until shrimp are done; drain.
2. Melt butter in a large skillet over medium-high heat. Add mushrooms and pepper to pan; sauté 4 minutes or until moisture evaporates. Add flour, seasoning, and salt to pan; sauté 30 seconds. Stir in half-and-half; cook 1 minute or until thick, stirring constantly. Remove from heat. Add pasta mixture to pan; and toss.
Tuesday, March 18, 2008
Skillet Stuffed Bell Peppers
Grubilicious Contributor: Stacy McCarty
These were so easy and surprisingly tasty.
Ingredients
2 large green bell peppers, halved lengthwise and seeded
Cooking spray
3/4 pound ground round
1/2 cup water
1 (1.25-ounce) package taco seasoning
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
Cracked black pepper (optional)
Preparation
1. Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).
2. While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.
3. While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.
4. Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.
Yield
4 servings (serving size: 1 stuffed pepper half)
Nutritional Information
CALORIES 338(36% from fat); FAT 13.4g (sat 5.3g,mono 5.7g,poly 0.4g); PROTEIN 20.1g; CHOLESTEROL 59mg; CALCIUM 48mg; SODIUM 663mg; FIBER 5.1g; IRON 2.4mg; CARBOHYDRATE 29.3g
These were so easy and surprisingly tasty.
Ingredients
2 large green bell peppers, halved lengthwise and seeded
Cooking spray
3/4 pound ground round
1/2 cup water
1 (1.25-ounce) package taco seasoning
1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
Cracked black pepper (optional)
Preparation
1. Place the bell pepper halves, cut sides down, on a microwave-safe dish; cover with plastic wrap. Microwave at HIGH 3 minutes and 30 seconds or until pepper halves are crisp-tender. Let stand, covered, 3 minutes (peppers will soften).
2. While the peppers cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 3 minutes, stirring to crumble. Add water and seasoning, and stir to combine. Cover, reduce heat, and cook 5 minutes or until done.
3. While beef cooks and peppers stand, cook the potatoes in microwave according to package directions, omitting salt and fat.
4. Spoon 1/2 cup beef mixture into each pepper half; top each with 2/3 cup potatoes. Sprinkle each pepper half with 1 tablespoon cheese. Garnish with black pepper, if desired.
Yield
4 servings (serving size: 1 stuffed pepper half)
Nutritional Information
CALORIES 338(36% from fat); FAT 13.4g (sat 5.3g,mono 5.7g,poly 0.4g); PROTEIN 20.1g; CHOLESTEROL 59mg; CALCIUM 48mg; SODIUM 663mg; FIBER 5.1g; IRON 2.4mg; CARBOHYDRATE 29.3g
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