I. TUNA NOODLE CASSEROLE
Ingredients
2 (10.75 ounce) cans Campbell's® Condensed Cream of Mushroom Soup (regular or 25% Lower Sodium)
1 cup milk
2 cups frozen peas
2 (10 ounce) cans tuna, drained
4 cups hot cooked medium egg noodles
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
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Directions
1. Stir soup, milk, peas, tuna and noodles in 3-quart casserole.
2. Bake at 400 degrees F for 30 minutes or until hot. Stir.
3. Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.
Takes 45 minutes to make.
II. TANGY GLAZED FISH FILLETS
This super easy recipe gives wonderful flavor to simple fish fillets.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
•1-1/2 lb. thin sole fillets (1/2" or less)
•1 Tbsp. bottled horseradish, drained
•2 Tbsp. Dijon mustard
•2 Tbsp. lemon juice
•2 Tbsp. grated Parmesan cheese
•1/2 cup plain yogurt
•1 Tbsp. melted butter
•1/8 tsp. white pepper
Preparation:
Place fillets on a broiler pan. In small bowl, mix horseradish, mustard, lemon juice, cheese and yogurt. Add butter and pepper and blend well. Spread the mixture over the fillets in a thin layer. Broil 8" from heat source for about 10 minutes, until fish flakes easily when tested with a fork. Serves 4-6.
III. SHRIMP KABOBS
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Ingredients:
•1 lb. uncooked medium shrimp (about 32) shelled and deveined
•2 red or yellow bell peppers, cut into chunks
•8 oz. pkg. button mushrooms, cleaned and trimmed
•1/2 cup Italian salad dressing, divided
•10 oz. pkg. mixed salad greens
Preparation:
On each of 8 metal kabobs, thread shrimp, pepper chunks, and whole mushrooms, allowing a bit of space in between each ingredient. Measure out 1/4 cup Italian salad dressing and set aside for salad. Brush kabobs with remaining salad dressing and grill or broil 4-6" from heat for 4-6 minutes until shrimp are cooked, turning once and brushing once with salad dressing.
Toss salad with reserved salad dressing and serve with kabobs.
4 servings
IV. SHRIMP AND LINGUINE SALAD
Bright and fresh, this shrimp salad is packed with vegetables and topped with a spicy-sweet dressing. You can increase the amount of pasta and shrimp if you want to serve this as a full meal.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
YieldS: 4 servings
Ingredients:
•4-6 oz linguine*
•12 oz medium shrimp, peeled and deveined
•1 Tbsp brown sugar
•3 Tbsp lemon juice
•2 Tbsp kochujang (Korean chili pepper paste)
•2 Tbsp mayonnaise
•1 tsp low-sodium soy sauce
•4 cups red leaf lettuce, sliced OR spring mix/mesclun salad
•1 cup thinly sliced red onion
•1/3 cup matchstick carrots
•1/3 cup candied walnuts
•You can also use soba, egg or rice noodles
Preparation:
1. Cook pasta or noodles according to package directions.
2. Add shrimp to pot during last 3 minutes of cooking time.
3. Drain, rinse with cold water, and drain again.
4. Combine next 5 ingredients (for salad dressing) into a large bowl, mixing until sugar dissolves.
5. Add pasta (or noodles), lettuce, carrots, and onions to bowl and toss with dressing.
6. Plate salad onto 4 different plates and top each with some candied walnuts.
V. BREADED FISH SANDWICH RECIPE
Prep/Total Time: 30 min.
Yield: 4 Servings
Ingredients
•1/2 cup dry bread crumbs
•1/2 teaspoon garlic powder
•1/2 teaspoon paprika
•1/2 teaspoon cayenne pepper
•1/4 teaspoon lemon-pepper seasoning
•4 halibut or cod fillets (6 ounces each)
•4 whole wheat hamburger buns, split
•1 cup shredded lettuce
•1/4 cup shredded carrots
•1 tablespoon grated onion, optional
SAUCE:
•1/4 cup plain yogurt
•1 tablespoon lemon juice
•1/2 teaspoon dill weed
•1/4 teaspoon garlic powder
•1/4 teaspoon grated lemon peel
•1/4 teaspoon prepared horseradish
Directions
•In a shallow bowl, combine the first five ingredients. Coat fillets with bread crumb mixture.
•Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill halibut, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.
•Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted.
•Meanwhile, in a small bowl, combine the lettuce, carrots and onion if desired; set aside. In another small bowl, combine the sauce ingredients; spread over bun bottoms. Top with halibut and vegetable mixture; replace bun tops. Yield: 4 servings.
VI. CATFISH ACADIAN (Recipe Provided by Monique Guillory)
Ingredients
•4 to 8 catfish filets
•8 tablespoons of melted butter
•your favorite blackened seasoning, to taste
•vegetable or grapeseed oil
Etouffee:
•1 large onion, chopped
•1 medium green bell pepper, chopped
•1 stalk of celery, chopped
•3 bay leaves
•1/2 pound of butter
•2 tablespoons flour
•1 tablespoon tomato paste
•salt, black pepper, and cayenne to taste
•1 to 1-1/2 cups of water
•1 pound of crawfish tails
•1/2 cup green onions, chopped
Directions
1. Dredge each filet in the melted butter and coat, to taste, with the blackened seasoning.
2. Oil a medium-sized, heavy skillet and place over medium heat. Brown each side for approximately 7 minutes.
1. In a medium-sized, heavy pot, melt the butter over medium-high heat. Saute the onion, bell pepper, celery, and bay leaves until tender.
2. Add the flour and mix well. Cook for 5 minutes, stirring frequently.
3. Add the tomato paste, mix well. Add the salt, black pepper, cayenne, water, and crawfish tails. Reduce heat and simmer for approximately 10 minutes. Add the green onions.
To serve, ladle the etouffee over the catfish filets.
VII. LENTIL AND VEGGIE TOSTADAS
Time: 20 minutes, Makes 4 servings.
Ingredients
1 ¾ cups water
¾ cup red lentils, rinsed and drained
¼ cup chopped onion
½ teaspoon salt
½ teaspoon ground cumin
1 clove garlic, minced
1 to 2 tablespoons snipped cilantro
4 tostada shells
2 cups assorted chopped vegetables (broccoli, tomato, zucchini and yellow summer squash)
¾ cup shredded Monterey Jack Cheese (3 ounces)
Preparation:
1. In a medium saucepan stir together the water, lentils, onion, salt, cumin, and garlic. Bring to boiling: reduce heat. Simmer, covered, for 12 to 15 minutes or until lentils are tender and most of the liquid is absorbed. Use a fork to mash the cooked lentils; stir in cilantro.
2. Spread lentil mixture on tostada shells; top with vegetables with cheese. Please on a large baking sheet. Broil six inches from the heat about 2 minutes or until cheese melts.
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