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Stir-Fried Scallops and Asparagus

Served over quick-cooking ramen noodles, this stir-fry is perfect for busy families on hurried weeknights. Not only do we love the taste, but it comes together in about half an hour. —Barbara Schindler, Napoleon, Ohio

Ingredients

• 1 package (3 ounces) chicken ramen noodles

• 1 tablespoon olive oil

• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

• 1 medium sweet red pepper, julienned

• 3 green onions, thinly sliced

• 1 garlic clove, minced

• 1 pound sea scallops, halved horizontally

• 1 tablespoon lime juice

• 2 tablespoons reduced-sodium soy sauce

• 1 teaspoon sesame oil

• 1/4 to 1 teaspoon hot pepper sauce

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Directions

• Discard seasoning package from ramen noodles or save for another use. Cook ramen noodles according to package directions; keep warm.

• Meanwhile, in a nonstick skillet or wok, heat oil over medium-high heat. Stir-fry asparagus and red pepper until vegetables are crisp-tender, 2 minutes. Add green onions and garlic, stir-fry 1 minute longer. Stir in scallops. Stir-fry until scallops are firm and opaque, 3 minutes.

• Combine the lime juice, soy sauce, sesame oil and hot pepper sauce; stir into skillet. Serve with ramen noodles.

Nutrition Facts 1 cup: 269 calories, 9g fat (3g saturated fat), 37mg cholesterol, 578mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

Zucchini Mushroom Bake

Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine

Ingredients

• 2 cups sliced fresh mushrooms

• 3 cups sliced zucchini

• 1/3 cup sliced onion

• 1/2 teaspoon dried basil

• 1/4 teaspoon salt

• 1/2 cup shredded cheddar cheese

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Directions

• Preheat oven to 350°. Toss together first 5 ingredients; place in a shallow greased 2-qt. baking dish.

• Bake, covered, 30 minutes. Sprinkle with cheese; bake, uncovered, until vegetables are tender, about 10 minutes.

Nutrition Facts 2/3 cup: 83 calories, 5g fat (3g saturated fat), 14mg cholesterol, 249mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable.

Chinese-Style Zucchini

A quick side, this fresh-tasting dish is a good pair with salmon. The toasted sesame seeds really bring out the flavor. —Marie Rizzio, Interlochen, Michigan

Ingredients

• 1 pound medium zucchini, thinly sliced

• 4 teaspoons olive oil

• 2 garlic cloves, minced

• 2 tablespoons reduced-sodium soy sauce

• 1/2 teaspoon sesame seeds, toasted

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Directions

• In a large nonstick skillet, saute zucchini in oil until tender. Add garlic; cook 1 minute longer. Stir in soy sauce; sprinkle with sesame seeds.

Nutrition Facts 1/2 cup: 67 calories, 5g fat (1g saturated fat), 0 cholesterol, 316mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Turkey Portobello Bolognese

This sauce tastes better the longer it simmers, which allows the flavors to fully develop. In fact, it tastes best the second day after a night in the refrigerator. Mangia! —Darrell Kau, Eugene, Oregon

Ingredients

• 1 tablespoon olive oil

• 1-1/2 pounds lean ground turkey

• 1/2 pound sliced baby portobello mushrooms

• 2 large onions, chopped

• 1 cup chopped carrots

• 6 garlic cloves, minced

• 1 can (14-1/2 ounces) reduced-sodium beef broth

• 1 cup dry red wine or additional reduced-sodium beef broth

• 1 cup water

• 1 can (6 ounces) tomato paste

• 1/2 cup minced fresh basil

• 1 tablespoon minced fresh oregano

• 2 teaspoons minced fresh rosemary

• 2 teaspoons fennel seed

• 3/4 teaspoon salt

• 1/2 teaspoon crushed red pepper flakes

• 1/2 teaspoon pepper

• 1 teaspoon sugar

• 12 ounces uncooked penne

• 1/2 cup shredded Parmesan cheese

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• In a Dutch oven coated with cooking spray, heat oil over medium heat. Add turkey, mushrooms, onions, carrots and garlic; cook 10-12 minutes or until turkey is no longer pink and vegetables are tender.

• Stir in broth, wine, water, tomato paste, herbs, seasonings and sugar; bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until thickened, stirring occasionally.

• Cook penne according to package directions; drain. Serve with sauce. Sprinkle with cheese.

Nutrition Facts 1 serving: 380 calories, 11g fat (3g saturated fat), 72mg cholesterol, 508mg sodium, 44g carbohydrate (9g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable, 1 fat.

TASTE OF HOME

Easy Crab Cakes

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania

Ingredients

• 1 cup seasoned bread crumbs, divided

• 2 green onions, finely chopped

• 1/4 cup finely chopped sweet red pepper

• 1 large egg, lightly beaten

• 1/4 cup reduced-fat mayonnaise

• 1 tablespoon lemon juice

• 1/2 teaspoon garlic powder

• 1/8 teaspoon minced onion

• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

• 1 tablespoon butter

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Directions

1. In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab.

2. Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties.

3. In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

CRAB CAKE RECIPE TIPS Is it better to broil or fry crab cakes? Broiling crab cakes can burn them quickly on the outside while leaving them cold on the inside. We recommend frying crab cakes to give them a crisp outer layer while gradually warming the inside. If you’re looking to reduce the fat content, baking (rather than broiling) will still create a nice crunchy crab cake that’s heated all the way through. To bake, coat a sheet pan with a light layer of cooking spray. Then add the crab cakes and give them a light coating of cooking spray as well. Bake at 350 degrees for about 20 minutes on the middle oven shelf.Why do my crab cakes fall apart? To help prevent crumbling, handle crab cakes with care while you're shaping and frying them. Also, be sure to measure the ingredients accurately to ensure that you’re not skimping on the mayo or being too generous with the veggies—these things can also create a broken crab cake. If you're still having trouble, pop the crab mixture in the fridge for 20 minutes to let it set before shaping the crab cakes.What kind of crab meat is best for crab cakes? Crab cakes are very adaptable to whatever type of crab meat is available in your area. Whether you choose canned or frozen, jumbo lump, claw meat or white crab meat, the end result will be a dish that brings everyone back for seconds. (If you can't get enough of this seafood, try some of our other favorite crab recipes.)How do you tell if crab cakes are done? When your crab cakes are light golden brown on the outside, it’s time to ring the dinner bell. Try serving them with this Nutty Green Salad for a flavorful side dish that’s healthy, light and crisp. Creamy remoulade is also a perfect complement to a crisp crab cake. Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts 2 crab cakes: 239 calories, 11g fat (3g saturated fat), 141mg cholesterol, 657mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

TASTE OF HOME

Rainbow Gelatin Cubes

These layered jello cubes are fun to serve and to eat! I vary the colors to match the occasion. Kids of all ages snatch them up. —Deanna Pietrowicz, Bridgeport, Connecticut

Ingredients

• 4 packages (3 ounces each) assorted flavored gelatin

• 6 envelopes unflavored gelatin, divided

• 5-3/4 cups boiling water, divided

• 1 can (14 ounces) sweetened condensed milk

• 1/4 cup cold water

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Directions

• In a small bowl, combine 1 package flavored gelatin and 1 envelope unflavored gelatin. Stir in 1 cup boiling water until dissolved. Pour into a 13x9-in. dish coated with cooking spray; refrigerate until set but not firm, about 20 minutes.

• In small bowl, combine the condensed milk and 1 cup boiling water. In another bowl, sprinkle 2 envelopes unflavored gelatin over cold water; let stand for 1 minute. Stir in 3/4 cup boiling water. Add to milk mixture. Spoon 1 cup creamy gelatin mixture over the first flavored gelatin layer. Refrigerate until set but not firm, about 25 minutes.

• Repeat from beginning of recipe twice, alternating flavored gelatin with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Make final flavored gelatin layer; spoon over top. Refrigerate at least 1 hour after completing last layer before cutting into 1-in. squares.

Nutrition Facts 1 piece: 25 calories, 0 fat (0 saturated fat), 1mg cholesterol, 13mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.