1/3 cup reduced-fat mayonnaise 2 Tbsp. sweet pickle relish 1 Tbsp. chopped green onion 1/4 tsp. hot pepper sauce (such as Tabasco) 1 pound peeled and deveined large shrimp 1 1/2 tsp. salt-free Cajun seasoning 2 tsp. olive oil 4 (2 1/2-ounce) hoagie rolls 1/2 cup shredded romaine lettuce 8 thin tomato slices 4 thin
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3 5-ounce water packed tuna cans (drained) 2 tsp. seeded minced jalapeno 1/2 cup diced celery 1 tsp. tabasco 1 tsp Old Bay seasoning 1/2 cup light mayo 4 slices bread 4 slices cheese basil Combine all ingredients except bread and cheese. Top bread with mixture then cheese and bake at 450° F for 7-8
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2 slices white bread, crusts removed and crumbled 2 Tbsp. mayonnaise 2 tsp. OLD BAY® Seasoning or OLD BAY® 30% Less Sodium Seasoning 2 tsp. McCormick® Parsley Flakes 1/2 tsp. prepared yellow mustard 1 egg, beaten 1 pound lump crabmeat Mix bread, mayonnaise, OLD BAY, parsley, mustard and egg in large bowl until well blended.
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Meatballs: 2 pounds ground beef 1 cup saltine crackers, crushed ½ cup milk 2 eggs 1 small onion, diced 1 tsp. salt Garlic and pepper to taste Sauce: ¼ cup yellow mustard 1 ½ cups ketchup ½ cup brown sugar ½ cup vinegar Mix meatball ingredients in a bowl. Shape into meatballs and place in
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2 pounds mushrooms (preferably different kinds), cleaned and sliced 3 Tbsp. extra virgin olive oil 3 Tbsp. butter 1 tsp. oregano 2 large cloves of garlic, crushed Salt and pepper to taste 1 loaf French bread ½ cup mozzarella 1 cup pizza sauce Sauté mushrooms and garlic in olive oil and butter. When mushrooms are
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1 Tbsp. vegetable oil 2 cups diced zucchini 1 cup chopped onion 2 cups packed coarsely shredded fresh spinach 1 cup frozen whole kernel corn 1 (15 ounce) can enchilada sauce 10 (8”) flour tortillas 4 cups shredded cheddar cheese Sour cream (garnish) Heat oven to 350°. Heat oil in skillet over medium-high heat. Add
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Sauce: 1 Tbsp. soy sauce ¼ cup orange juice 2 Tbsp. red wine vinegar 1 ½ tsp. cornstarch 1 Tbsp. sugar 1 Tbsp. vegetable oil 1 tsp. crushed red pepper flakes 6 green onions 2 cloves garlic 1 ½ tsp. fresh grated ginger 1 large red bell pepper 1 pound medium to large shrimp, peeled
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Sauce: 1 pound pork sausage 1 pound ground beef ½ cup finely chopped onion 2 cloves crushed garlic 1 Tbsp. sugar 1 tsp. salt 1 ½ tsp. basil ¼ tsp. pepper ½ tsp. rosemary ½ tsp. oregano 2 Tbsp. parsley 6 ounces tomato paste 15 ounces tomato sauce 12 ounce can tomato juice or V-8
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2 cups skim milk 1 cup fat free cottage cheese 2 Tbsp. cornstarch 1/2 tsp. salt 1/2 tsp. pepper 1 tsp. garlic powder 3/4 cup parmesan cheese Place all ingredients in a blender or food processor and blend until smooth. Pour mixture into a small saucepan and cook over medium heat until heated through and
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1 pound ground beef ½ cup onion 1 can tomato soup 1 can (1#) beans or corn, drained Potato Fluff Topper: 5 medium potatoes 1/2 cup milk 1 egg salt pepper Brown meat, onion and ½ teaspoon salt and dash of pepper. Add drained vegetable and soup. Pour into 1 ½ quart casserole. Drop potato
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