Dilly Stuffed Tomatoes

Today I have a favorite no-cook summer recipe to share. These are fancy enough for company too. Hope you enjoy! Please note: this is very much a throw-in-as-much-as-you'd-like-because-you-really-can't-mess-it-up kind of recipe, so feel free to experiment with the ingredient ratios to taste.

Dilly Stuffed Tomatoes

4 nice sized tomatoes - any variety
10 crackers of your choice - crushed
1 can of albacore tuna - drained
1/4 c sweet onion - finely chopped
1/4 c Parmesan cheese
1 t dill weed
1/2 t garlic granules (or 1 t garlic powder)
1/4 - 1/8 c mayo
Freshly milled pepper to taste
Paprika


Slice the tops off of the tomatoes, and scoop out the insides with a spoon. Drain upside down on a paper towel while you prepare the filling. Discard the seeds, but chop up the "meat" of the tomato and place in a mixing bowl. Add remaining ingredients using just enough mayo to hold it together. Stuff tomatoes to overflowing, and refrigerate until serving. Serve over a bed of mixed greens or spinach with a dusting of paprika.

*Note: I’ve been talking a lot about making large batches of soups and freezing the leftovers, but this one is NOT a good soup to freeze…the pasta and beans come out all mushy in the thawing process. You could, however, cook the soup without those two ingredients, and then throw them in when  you reheat.

This recipe is by far the soup that my husband requests most (and I make a LOT of soups!). Since it’s such an easy one to throw together-even on a tight schedule, I don’t mind one bit. Serve it with some crusty french bread to soak up the broth, and you’re good to go!

Tuscan Soup

4 Servings
Prep/Total Time: 30 min.
Ingredients
1 small onion, chopped
1 small carrot, sliced
1 tablespoon olive oil
2 cans (14-1/2 ounces each) chicken broth
1 cup water
1/4-1/2 teaspoon salt (if necessary)
1/4 teaspoon pepper
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
2/3 cup uncooked small spiral pasta – I use whole wheat
3 cups thinly sliced fresh escarole or spinach (or use a thawed/drained package of froz. spinach)
I season with marjoram,oregano, dill, red pepper flakes, garlic, and basil to taste
Parmesan cheese

Directions
In a large saucepan, saute onion and carrot in oil until onion is tender. Add the broth, water, salt and pepper; bring to a boil. Stir in beans and pasta; return to a boil. Reduce heat; cover and simmer for 15 minutes or until pasta and vegetables are tender, stirring occasionally. Add escarole; cook until just wilted. Sprinkle each serving with cheese. Yield: 4 servings.

Heart Healthy "Fried" Chicken

 This is a baked chicken with a delicious oatmeal and cheese crusting, and a taste you'll love. This recipe is one I grew up with (thanks mom!), and still love making whenever we get that fried chicken craving!

  

Heart Healthy "Fried" Chicken

Choose from: 6-8 broiler/fryer parts of chicken, 10-12 legs, or 8 boneless skinless breasts
1 cup uncooked oatmeal
1/3 cup grated Parmesan cheese
1/2 t salt
1/2 t paprika (or more to taste)
1/8 t pepper
2 cloves garlic (minced)
1/3 cup milk
1/4 cup margarine (melted)

Mix together oatmeal, cheese, salt, paprika, and pepper in a shallow dish. In a separate shallow dish mix garlic and milk together with a fork.

Dip and roll chicken, one piece at a time in oatmeal mixture; then dip into milk mixture, and back into the oatmeal.

Place finished pieces in a baking dish or jelly roll pan coated with non-stick cooking spray and drizzle with melted margarine. Bake in a preheated oven at 375 degrees for about an hour (broiler/fryer parts), or 35-45 minutes (for smaller pieces). You'll know they're done when a fork inserts easily and juices run clear.

Enjoy!

Roasted Red Pepper Chicken Pasta

Starting with a rotisserie chicken makes this meal a snap to throw together, yet the flavor blend is complex, unusual, and delicious. - If you want even more control over what's in your food, you can, of course, season and roast your own chicken. -

Favorite sides for this meal? Although it is a great all-in-one dish... I recommend green beans and onion buns. :-)

 

Roasted Red Pepper Chicken Pasta

 

13 oz whole wheat pasta (I like rotini)
Rotisserie chicken - de-boned and roughly chopped
12 oz jar roasted red peppers
2 cans (11 oz each) white shoepeg corn (drained)
1 c Parmesan cheese
1 c feta cheese
2 t garlic powder
2 t dried basil
Balsamic vinaigrette

Cook pasta according to package directions and drain. Combine all of the ingredients, adding just enough balsamic vinaigrette to moisten the pasta. Toss well. Serve immediately, or heat through in a warm oven to blend flavors. Serves 8

  Lightened Up Shrimp and Grits

Parmesan Grits:

1/4 teaspoon salt
1 cup uncooked quick-cooking grits
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper

Creamy Shrimp Sauce:

1 pound unpeeled, medium-size raw shrimp (4 1/50 count)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
cooking spray
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 1/4 cups low-sodium fat-free chicken broth
1/2 cup chopped green onions
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon Srirachi sauce
2 cups firmly packed fresh baby spinach

Preparation:

1. Prepare Parmesan Grits: Bring 1/4 tsp. salt and 4 cups water to a boil in a medium saucepan; gradually whisk in grits. Cook over medium heat, stirring occasionally, 8 minutes or until thickened. Whisk in cheese and pepper. Keep warm.

2. Prepare Creamy Shrimp Sauce: Peel shrimp; devein, if desired. Sprinkle shrimp with pepper and 1/8 tsp. salt. Cook in a large nonstick skillet coated with cooking spray over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Remove from skillet. Reduce heat to medium. Add oil; heat 30 seconds. Whisk in flour; cook 30 seconds to 1 minute. Whisk in broth and next 5 ingredients; cook 2 to 3 minutes or until thickened. Stir in shrimp and spinach; cook 1 minute or until spinach is slightly wilted. Serve immediately over grits. -

***Note: This is equally delicious with less shrimp than it calls for, and to cut down on prep time even more, you can use frozen pre-cooked shrimp - just thaw under cold running water, and throw it in with the spinach at the very end!