Crab Cakes & Peach Slaw

This recipe was super yummy.  I found it in a Rachael Ray magazine under recipe makeovers.  Low calorie.  I've made crab cakes plenty of times in the past but I tried this recipe this time and it was very good.  The peach slaw stole the show though.  Even my kids devoured it.  I chopped my coleslaw mix up because my kids hate it when it's stringy but you can do whatever you want.  It was even better the next day so I will probably make it ahead of time from now on.  I used the jar peaches from the grocery store instead of fresh ones since they aren't in season right now.  If you do the same, be sure to let them drain well.  The picture is from the website but I promise mine looked just as good!  :)

INGREDIENTS:
1 1/2 pounds lump or backfin crabmeat
1/2 cup chopped red bell pepper
1/4 cup finely chopped chives
1/4 cup finely chopped parsley
1 large egg
1 large egg white
3 tablespoons canola mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1 cup panko bread crumbs
1 14 ounce bag  coleslaw mix (chopped up if you prefer)
2 medium peaches, cut into chunks (or you can use the jar kind but if you do, let them drain well)
2 pickled hot cherry peppers, sliced
2 1/2 tablespoons cider vinegar
2 tablespoons sugar
5 tablespoons olive oil




DIRECTIONS:

1.  In a large bowl, toss the crabmeat, bell pepper and herbs. In a small bowl, whisk the egg, egg white, mayonnaise, Dijon, Worcestershire sauce, 1/4 tsp. salt and 1/4 tsp. pepper.  **I omitted the salt and it still turned out great so do as you wish with that.  Add to the crab mixture; mix until combined. Add the panko; mix gently. Cover and refrigerate 30 minutes.

2.  In a medium bowl, toss the coleslaw mix, peaches, cherry peppers, vinegar, sugar, 2 tbsp. olive oil and 1/2 tsp. salt. **I again omitted the salt.   Let stand, tossing often, for at least 30 minutes. It definitely gets better the longer it sits. 


3.  Form the crab mixture into eight 1-inch-thick cakes. In a large nonstick skillet, heat 1 1/2 tbsp. oil over medium. Add 4 crab cakes; cook until browned and cooked through, about 4 minutes per side. Place on a rack set in a baking sheet to keep crisp. Repeat with remaining 1 1/2 tbsp. oil and crab cakes. Serve with the slaw.




*photo & recipe courtesy of Rachael Ray magazine

Grilled Chicken Parmesan Sub with Eggplant

WOW.   My husband amazed us again with this latest kitchen creation.    Most delicious sub I've ever had and healthy too!  He's so creative lately and I am NOT complaining.   Even my kids gobbled this up.   So flavorful and delicious.   And all of the main ingredients came to less than $12 (excluding the things we always have on hand like EVOO & italian seasoning).

Ingredients:
1 package of boneless skinless chicken breast tenderloins
4 six inch sub rolls from the bakery department of your local store (ours were $.50 each)
1 package part skim Mozzarella Cheese (or 1/4 lb if buying from a deli)
1 medium eggplant, peeled and cut in 1/2" slices
1 small jar of Prego marinara sauce (or your own favorite)
1 TBS EVOO
2 TBS italian seasoning


1.  Heat grill to medium- high heat.

2.  Pour the EVOO in the smallest bowl you have.   Add 1 TBS italian seasoning and stir to mix.

3.  Lay out the eggplant slices on a plate.   Lightly brush each piece with a little of the EVOO / Italian Seasoning mix.

4.  Sprinkle the chicken tenderloins with the other TBS of italian seasoning.

5.  Add chicken & eggplant to the grill.

6.  Meanwhile, heat oven to 350 and put the marinara sauce in a small pan on the stove on low-medium.  

7.  Gently turn the eggplant over after a few minutes.  Be careful not to let overcook.  A few minutes on each side should be good enough.   When chicken is thoroughly cooked, transfer to a plate.  Allow to cool for 2-3 minutes and then slice the tenders into 2-3" chunks.  Then slice the eggplant pieces in half.  The eggplant should be soft, but not mushy if cooked correctly. 

8.  Cut the sub rolls in half with a bread knife (be careful not to cut all the way through).   Add a few pieces of chicken and eggplant to each roll.   Then stuff in 1/2 piece of cheese each.   Add 1-2 TBS of the sauce on top (more or less to taste preference), then add another full piece of cheese on top.   Place the sub rolls against the outer edge of a baking pan to keep them upright.   Put in oven for 3-5 minutes but WATCH CLOSELY.   You just want the cheese to melt.   Enjoy! 

Mango Shrimp Salad Wrap

My husband came up with this recipe.   It was unbelievable.  I never wanted it to end.  So light and refreshing. Perfect summer dinner.   We served it with a side salad.  It does take a little more time to prepare than we normally do for dinners so I can't call this "quick & easy" but it's worth it. Trust me!  (This recipe makes 4 tortillas). 

Ingredients:
1/3 cup low fat sour cream
1/3 cup low calorie mayo
1/4 cup fresh basil - chopped
2 TBS fresh chives - chopped
1 TBS fresh mint - chopped
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
1 TBS lemon juice
1 cup baby spinach
1 1/2 pound large gulf shrimp in shell, peeled and deveined
2 large ripe mangos, peeled and cut into 1/2" slices
4 Tortillas (we used the whole wheat ones)


1.  Put sour cream, mayo, basil, chives, s&p in a blender until the mixture is smooth.  It should be a pale green color when done.

2.  Heat a nonstick pan on medium - high heat.  Once the pan is warm, add the shrimp.   Let them cook for several minutes on each side until done.  Make sure the shrimp are fully cooked or else they will be mushy after the next step.   


3.  Immediately transfer the shrimp to a bowl of ice water for 2-3 minutes.  Then drain well and pat dry.  Cut the shrimp into large chunks. 

4. Add the shrimp to the dressing you made in the blender.  Stir to combine. 

5.  Turn a stove burner on med - high heat.  Add one tortilla at a time directly to the burner, turning over & over with tongs until it's pliable and has a few "grill" marks.  Usually 30 seconds on each side.

6.  Divide the baby spinach to each tortilla, arranging it across the middle.  Then divide up the mango on top of the spinach.   Top with the shrimp salad.   Roll up the wraps & cut in half.    Enjoy!

Veggie & Hummus Wrap

Meat is expensive lately so I wanted to make a healthy satisfying meat free dinner full of veggies.  This wrap was so very tasty, easy to make and healthy.  We were shocked by how filling it was.   You can customize this any way you want with whatever veggies that are in season or that suite your taste.   Definitely going on the menu rotation!  We served the wraps with sweet potatoes.  The only thing I would change is that next time I think I will make my own hummus instead of using store bought. This recipe makes 6 wraps. 

1 med-large zucchini, peeled and quartered
1 small red onion, sliced (divided)
1 red pepper, cut in small chunks
1 green pepper, cut in small chunks
1 cucumber, peeled and quartered
10-12 ripe cherry tomatoes, halved
2 cups baby spinach leaves
black olives, halved (optional)
banana peppers (optional)
1/2 teaspoon salt (more or less depending on taste)
1/2 teaspoon black pepper (more or less depending on taste)
1 teaspoon italian seasoning (more or less depending on taste)
1 TBS Olive Oil
3-5 TBS hummus (depends on how creamy you want the wrap to be)
6 whole wheat tortillas (6"), warmed

Add the zucchini, 1/2 of the red onion, green & red pepper to a pan on medium heat.  Add the olive oil, salt & pepper (to taste) and italian seasoning.  Stir to coat.   Let cook until tender crisp, about 3-5 minutes.  (Be careful not to overcook.) 
Add the spinach leaves to the pan and stir to coat.  Cook one additional minute. Remove from heat. 

Spread a layer of hummus on one side of the tortilla, next add about 1/4 cup veggie mixture.   Top with cucumber, tomato, the uncooked red onion, and the optional black olives and/or banana peppers.  Roll up and enjoy! 

Island Chicken with Pineapple Salsa

This was incredible. Full of flavor and so light and fresh. Definitely a great dish to eat in the summer!

Ingredients
16 ounces boneless, skinless chicken

Marinade:
1 can (8 ounces) unsweetened crushed pineapple, juice only, (reserve fruit for salsa)
1 T low-sodium soy sauce
1 T honey
2 cloves garlic, minced
1/4 t red pepper flakes

Salsa:
Pineapple from strained can
1 mango, peeled and diced
2 kiwis, peeled and diced
1/4 c red onion, diced fine
1 lime, juiced
1 T cilantro, chopped
1 T jalapeno pepper, diced fine (optional)


Directions
Open pineapple and strain to separate juice from fruit. Place juice in a baking dish. Add soy sauce, honey, garlic and red pepper to the dish and stir. Slice chicken breasts into 4 4-ounce strips. If thick, pound out to flatten with a meat mallet or rolling pin. Place chicken in the marinade and refrigerate for 2 hours or overnight. Prepare salsa by combining all ingredients. Preheat grill to medium heat or turn on broiler and place rack in the middle of the oven, about 6" away from the heat source. Grill or broil chicken for 4-5 minutes per side or until the meat is no longer pink. Serve with fruit salsa.

Makes 4 servings, 3 ounces cooked meat and 1/2 cup of salsa

Number of Servings: 4

Wagon Wheel Taco Pasta Salad

Ingredients:

1lb wagon wheel pasta

1 can black beans, drained and rinsed
1 10oz package frozen corn (I don't even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro

1 avocado, diced

Directions:

Cook the pasta al dente according to package directions. Drain and rinse with cold water.

In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.

In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.

Just before serving, stir in the diced avocado.

Summer Vegetable Medley

This is another perfect summer side dish and super easy. I highly recommend getting only FRESH squash and/or zucchini for this (the tomatoes are canned).

Ingredients:
2 large squash and/or zucchini - peeled (can be both, or all just one or a combo)
1 large can diced tomatoes with seasonings added (recommend Hunts with basil, oregeno & garlic, but anything similiar works)
2 TBS Italian Seasoning
Salt & Pepper (to taste)

How to Make:
Slice squash/zucc and then cut into quarters.
Throw into a medium disposable square alum pan or similiar dish.
Add can of diced tomatoes, gently stir.
Add Italian Seasoning & s&p to taste.

To Cook:
Option 1. Place alum foiler over pan and throw on top rack of grill, let cook for about 20 minutes or until zucc/squash is tender.
Option 2. Place cooking pan in oven, 375degrees, with alum foil on top. Let cook for about 20 min or until the zucc/squash is tender. (check often since oven times can vary)