he counter which makes it easy to run the skewer through
br>It is a nice easy, healthy dish which every now and
he ingredients and mix.
SCALLOP AND MANGO CEVICHE:.
In
Dissolve Jell-O with boiling water as directed on Jell-O package.
Add cold water.
When Jell-O becomes slightly thickened, add pineapple and carrots.
Stir and refrigerate for 2 hours. This is easy, healthy and it tastes good, too!
n freezer paper to ensure easy separation.
Cook the diced
br>In same skillet with scallop juices and remaining butter and
rumbs and butter; sprinkle over scallop mixture. Bake, uncovered, at 350
In a medium, non stick skillet saute scallops in olive oil over medium heat until they are golden. Remove scallops and keep warm.
Add mushrooms, bell pepper to skillet and cook them till the mushroom are browned then add the pesto and chicken stock, then stir in the scallops, then the parmesan and pine nuts.
Blend prepared fettuccine with lemon zest and arrange on serving platter, top with scallop mixture.
Add more Parmesan to taste.
Mix all ingredients except cheese and pasta. Spoon mixture into broiling pan and broil 5 minutes. In meantime, boil water for pasta. Cook pasta. Turn scallop and shrimp and broil and additional 5 minutes. Serve this over pasta, add cheese (if desired) and serve.
For the sauce, in a small bowl stir together teriyaki sauce, vinegar, sesame oil, red pepper flakes, and salt and pepper to taste; set aside.
In a large skillet heat oil over medium-high heat. Add bell peppers; cook and stir 4 minutes or until crisp-tender. Add scallops and ginger; cook and stir 2 minutes. Add green onions; cook 1 minute or until scallops are opaque and firm. Stir in sauce; cook 1 minute. Spoon rice into 4 individual bowls. Spoon scallop mixture over rice. Sprinkle with sesame seeds, if desired, and serve.
Spray large skillet with olive oil Pam.
Cook on moderately hot stove.
Saute onion, mushrooms, red bell pepper, etc.
Lastly add chopped spinach (thawed or fresh washed).
Season to your liking. Add 2 containers egg substitute or you can split vegies and do 2 separate panfuls.
Sprinkle to your liking with Healthy Choice cheese, Weight Watchers Parmesan and any herbs or seasonings.
Cook over moderately low heat for several moments.
Then flip and continue cooking.
Top with sour cream and picante.
Enjoy!
cones using the \"Bisquick Heart Healthy\" lower fat product, but the
0 minutes.
For the Healthy Hollandaise:
Combine all the
o 4 hours.
Prepare Easy Chunky Guacamole: Halve, seed, peel
br>Frost with Quick and Easy Chocolate Frosting, if desired.
hen touched. Let cool.
Easy Icing:. Beat cream cheese and
Serve sprinkled with almonds.
Easy Cheesy: Heat Cheez Whiz until
small containers with lids for easy travel and cook-out fun
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Set aside the pie crust. If its frozen, let thaw to room temperature.
In a large mixing bowl, add all ingredients. You may subsitute shrimp or lobster for any of the above seafood.
Mix all ingredients well and pour into pie crusts.
Bake 20 minutes at 400 degrees until the edges of the pie crust are nice and brown. Ovens may vary so watch your crust so it doesn't burn.
Bake an additional 35 minutes at 350 until the top of the quiche is nice and bubbly and a bit brown. Again, ovens may vary, so you'll know they are done when you ...