Dinner on the fly
- Katherine Victoria Vananderland
- Dec 12, 2021
- 15 min read
I was looking for ways to spice up traditional chicken nuggets and came up with this recipe. The coating adds a crunchy texture and flavor, while the meat is tender on the inside. —Kristina Segarra, Yonkers, New York
Total Time Prep: 15 min. Cook: 10 min./batch
Makes 4 servings
Ingredients
1 cup sweet potato chips
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1 tablespoon cornstarch
1 pound chicken tenderloins, cut into 1-1/2-inch pieces
Italian Seasoning
Minced Garlic pebbles Mc Kormic
Cooking spray
Buy IngredientsPowered by Chicory
Directions
Preheat air fryer to 400°. Place chips, flour, 1/2 teaspoon salt, pepper and baking powder in a food processor; pulse until ground. Transfer to a shallow dish.
Mix cornstarch and remaining 1/2 teaspoon salt; toss with chicken. Toss chicken with potato chip mixture, pressing to coat.
In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 3-4 minutes. Turn; spritz with cooking spray. Cook until golden brown and chicken is no longer pink, 3-4 minutes longer.
TEST KITCHEN TIPIf you don’t have an air fryer, you can make this recipe in a deep-fryer, electric skillet or on the stovetop. Nutrition Facts 3 ounces cooked chicken: 190 calories, 4g fat (0 saturated fat), 56mg cholesterol, 690mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 starch.
You'll want to slip this recipe into the front of your last-minute guests file. Pasta and mixed greens nicely complement the tender, citrusy shellfish. —Margaret E. Lowenberg, Kingman, Arizona
Total Time Prep/Total Time: 25 min.
Makes 4 servings
Ingredients
1/2 cup dry breadcrumbs
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
1/4 cup white wine or reduced-sodium chicken broth
2 tablespoons lemon juice
1 garlic clove, minced
1 teaspoon Italian seasoning
32 oz Angel Hair Pasta
Buy IngredientsPowered by Chicory
Directions
In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.
In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.
Nutrition Facts 1 serving: 249 calories, 11g fat (4g saturated fat), 52mg cholesterol, 618mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.
A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.
Total Time Prep/Total Time: 30 min. Makes 4 servings
Ingredients
8 ounces uncooked spaghetti
3 tablespoons olive oil, divided
1 cup loosely packed fresh basil leaves
1/4 cup lemon juice
2 garlic cloves, peeled
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound uncooked medium shrimp, peeled and deveined
Buy IngredientsPowered by Chicory
Directions
Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth.
In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink.
Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.
Nutrition Facts 1 cup: 393 calories, 12g fat (2g saturated fat), 103mg cholesterol, 406mg sodium, 47g carbohydrate (3g sugars, 3g fiber), 23g protein.
Total Time Prep: 45 min. Bake: 30 min.
Makes 8 servings
Ingredients
1/3 cup olive oil, divided
1 pound sliced fresh shiitake mushrooms
1 pound sliced baby portobello mushrooms
2 large onions, chopped
2 garlic cloves, minced
1 teaspoon minced fresh rosemary, plus more for topping
1 bottle (12 ounces) porter or stout beer
1-1/2 cups mushroom broth or vegetable broth, divided
2 bay leaves
1 tablespoon balsamic vinegar
2 tablespoons reduced-sodium soy sauce
1/4 cup cornstarch
3 to 4 small sweet potatoes, peeled and thinly sliced
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 400°. In a Dutch oven, heat 1 tablespoon oil over medium heat. Add shiitake mushrooms and cook in batches until dark golden brown, 8-10 minutes; remove with a slotted spoon. Repeat with 1 Tbsp. oil and the portobello mushrooms.
In same pan, heat 1 tablespoon oil over medium heat. Add onions; cook and stir 8-10 minutes or until tender. Add garlic and 1 teaspoon rosemary; cook 30 seconds longer. Stir in beer, 1 cup broth, bay leaves, vinegar, soy sauce and sauteed mushrooms.
Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. In a small bowl, mix cornstarch and remaining broth until smooth; stir into mushroom mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove and discard bay leaves; transfer mushroom mixture to 8 greased 8-oz. ramekins. Place on a rimmed baking sheet.
Layer sweet potatoes in a circular pattern on top of each ramekin; brush with remaining oil and sprinkle with pepper, salt and additional rosemary. Bake, covered, until potatoes are tender, 20-25 minutes. Remove cover and bake until potatoes are lightly browned, 8-10 minutes. Let stand 5 minutes before serving.
TEST KITCHEN TIPSInstead of beer, you could use dry red wine, marsala or additional more mushroom broth. We're not sticklers for specific types of mushrooms. Go ahead and experiment with whatever mushrooms you have; just be sure to saute them until they turn a rich golden brown. This really adds a lot of flavor.
Nutrition Facts 1 serving: 211 calories, 10g fat (1g saturated fat), 0 cholesterol, 407mg sodium, 26g carbohydrate (10g sugars, 4g fiber), 5g protein.
Our stovetop macaroni and cheese is extra special, thanks to the buttery crumb topping. —Taste of Home Test Kitchen
Triple Cheese Twists
Total Time Prep/Total Time: 25 min. Makes 8 servings
Ingredients
1 package (16 ounces) spiral pasta
1 small onion, chopped
1 garlic clove, minced
6 tablespoons butter, divided
6 tablespoons all-purpose flour
4 cups whole milk
1 can (14-1/2 ounces) vegetable or chicken broth
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup shredded Parmesan cheese
1/4 cup bread crumbs
1/2 teaspoon Italian seasoning
Buy IngredientsPowered by Chicory
Directions
Cook pasta according to package directions. Meanwhile, in a large saucepan, saute onion and garlic in 4 tablespoons butter until tender. Stir in the flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted.
Melt the remaining butter; stir in bread crumbs and Italian seasoning. Drain pasta; toss with cheese sauce. Sprinkle with seasoned bread crumbs.
Nutrition Facts 1 cup: 527 calories, 24g fat (15g saturated fat), 71mg cholesterol, 644mg sodium, 57g carbohydrate (9g sugars, 2g fiber), 21g protein.
My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio
Ingredients
2-1/2 cups biscuit/baking mix
3/4 cup shredded sharp cheddar cheese
1 teaspoon garlic powder
1 cup buttermilk
topping:
1/2 cup butter, melted
1 tablespoon minced chives
1/2 teaspoon garlic powder
1/2 teaspoon ranch salad dressing mix
Buy IngredientsPowered by Chicory
Directions
In a large bowl, combine the baking mix, cheese, garlic powder and salad dressing mix. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto greased baking sheets.
Bake at 450° until golden brown, 6-8 minutes. Meanwhile, combine topping ingredients. Brush over biscuits. Serve warm.
Nutrition Facts 1 biscuit: 81 calories, 5g fat (3g saturated fat), 11mg cholesterol, 176mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 2g protein.
Green beans are a reliable standby, but they can seem ordinary on their own. Just a couple of extra ingredients give them a sweet and salty attitude. This is definitely my family's favorite way to enjoy them. —Shannon Dobos, Calgary, Alberta
Total Time Prep/Total Time: 20 min.
Makes 8 servings
Ingredients
4 tablespoons honey
2 tablespoons reduced-sodium soy sauce
4 garlic cloves, minced
32 oz. or 2 pounds fresh green beans, trimmed
Buy IngredientsPowered by Chicory
Directions
Whisk together first 5 ingredients; set aside. In a 6-qt. stockpot, bring 10 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove beans and immediately drop into ice water. Drain and pat dry.
Coat stockpot with cooking spray. Add beans; cook, stirring constantly, over high heat until slightly blistered, 2-3 minutes. Add sauce; continue stirring until beans are coated and sauce starts to evaporate slightly, 2-3 minutes. Remove from heat.
Nutrition Facts 3/4 cup: 72 calories, 0 fat (0 saturated fat), 0 cholesterol, 225mg sodium, 18g carbohydrate (12g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
I got this recipe from a friend years ago, and I've used it a lot since! So many of my friends enjoyed it that I've sent the recipe all over the country. I make it primarily for Thanksgiving, or with dinner when I'm serving ham. —Eleanor Sherry, Highland Park, Illinois
Ingredients
casserole:
2-1/4 to 2-1/2 pounds sweet potatoes, cooked, peeled and mashed (about 4 cups)
1/3 cup butter, melted
2 large eggs, lightly beaten
1/2 cup 2% milk
1 teaspoon vanilla extract
1/2 cup sugar
topping:
1/2 cup chopped nuts
1/2 cup sweetened shredded coconut
1/2 cup packed brown sugar
3 tablespoons butter, melted
Buy IngredientsPowered by Chicory
Directions
In a large bowl, combine the mashed potatoes, butter, eggs, milk, vanilla extract and sugar. Spread into a greased 1-1/2-qt. casserole.
For topping, combine all the ingredients and sprinkle over potatoes. Bake at 375° for 25 minutes or until a thermometer reads 160°.
Fruit and Cheese Board
2 reviews Test Kitchen Approved
Total Time Takes: 25 minutes Makes 14 servings
Who says cheese and sausage get to have all the fun? Make this fruit charcuterie board a party go-to with any that are in season. —Taste of Home Test Kitchen
Eggnog Sweet Potato Pie
Total Time Prep: 25 min. Bake: 55 min. + cooling Makes 8 servings
Ingredients
10 fresh strawberries, halved
8 fresh or dried figs, halved
2 small navel oranges, thinly sliced
12 ounces seedless red grapes (about 1-1/2 cups)
1 medium mango, halved and scored
1/2 cup fresh blueberries
1 cup fresh blackberries
1/2 cup dried banana chips
2 large kiwifruit, peeled, halved and thinly sliced
12 ounces seedless watermelon (about 6 slices)
1/2 cup unblanched almonds
8 ounces Brie cheese
8 ounces mascarpone cheese
1/2 cup honey
Buy IngredientsPowered by Chicory
Directions
On a large platter or cutting board, arrange fruit, almonds and cheeses. Place honey in a small jar; tuck jar among fruit.
FRUIT AND CHEESE BOARD TIPS How do I store leftovers from this fruit charcuterie board? Fresh fruit and cheese can be thrown into airtight containers or zip-top bags and stored in the refrigerator. Do keep in mind that your charcuterie board fixin's will hold better if they've been sitting out for less than an hour. If it's been longer than that, you may want to pitch them. Word of advice: You can always put out less food on your board initially, then add to it if you're worried about food waste. What drinks can I pair with a fruit charcuterie board? Because this is a fruit charcuterie board that plays on a lot of sweet flavors, we recommend pairing it with rosé, or sparkling or white wine. For more inspiration, check out these appetizer and wine pairings. (Just make sure you're not making any of these wine-pairing mistakes.) What other types of fruit and cheese can I add to this charcuterie board? Have fun playing around with your favorite types of cheese and fruit. For cheese, try goat or gouda. As for fruit, try apricots or pears. —Christina Herbst, Taste of Home Assistant Digital Editor Nutrition Facts 1 serving: 304 calories, 17g fat (8g saturated fat), 36mg cholesterol, 116mg sodium, 36g carbohydrate (30g sugars, 4g fiber), 7g protein.
Pies are therapy to me. This is one I make for special events and holiday celebrations. The eggnog and sweet potato make a soft filling that goes nicely with the crunchy topping. —Sarah Spaugh, Winston-Salem, North Carolina
Sweet potato eggnog Pie
Ingredients
1/4 cup caramel ice cream topping
1 unbaked pastry shell (9 inches)
2 cups mashed sweet potatoes
3/4 cup eggnog
1 large egg, lightly beaten
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/2 cup sugar
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
topping:
1/2 cup sweetened shredded coconut
1/3 cup all-purpose flour
1/4 cup packed brown sugar
1/3 cup cold butter, cubed
1/4 cup chopped pecans
Buy IngredientsPowered by Chicory
Directions
Carefully spread caramel topping over bottom of pastry shell; set aside. In a small bowl, combine the sweet potatoes, eggnog, egg, butter and vanilla. Stir in the sugars and cinnamon. Carefully spoon over caramel layer.
Bake at 400° for 15 minutes. Reduce heat to 350°; bake 30 minutes longer.
Meanwhile, in a small bowl, combine the coconut, flour and brown sugar. Cut in butter until crumbly; stir in pecans. Sprinkle over pie.
Bake for 10-15 minutes or until a knife inserted in the center comes out clean and topping is golden brown (cover edges with foil if necessary to prevent overbrowning). Cool on a wire rack. Store in the refrigerator.
Nutrition Facts 1 piece: 542 calories, 25g fat (13g saturated fat), 73mg cholesterol, 277mg sodium, 78g carbohydrate (42g sugars, 3g fiber), 5g protein.
Aunt Marion’s Fruit Salad Dessert
Total Time Prep: 20 min. + chilling Makes 10 servings (2-1/2 quarts)
Aunt Marion, my namesake, is like a grandma to me. She gave me this luscious salad recipe, which goes to all our family reunions, hunt club suppers and snowmobile club picnics...and I go home with no leftovers! —Marion LaTourette, Honesdale, Pennsylvania
Ingredients
1 can (20 ounces) pineapple chunks, drained
1 can (15-1/4 ounces) sliced peaches, drained and cut into bite-size pieces
1 can (11 ounces) mandarin oranges, drained
3 bananas, sliced
2 unpeeled red apples, cut into bite-sized pieces
fruit sauce:
1 cup cold whole milk
3/4 cup sour cream
1/3 cup thawed orange juice concentrate
1 package (3.4 ounces) instant vanilla pudding mix
Buy IngredientsPowered by Chicory
Directions
In a large bowl, combine fruits. Whisk sauce ingredients until smooth. Gently fold into fruits. Cover and chill for 3-4 hours before serving.
Nutrition Facts 1 cup: 218 calories, 5g fat (3g saturated fat), 7mg cholesterol, 86mg sodium, 44g carbohydrate (37g sugars, 3g fiber), 2g protein.
People love the unique combination of flavors in the dressing that tops the fresh fruit in this salad. It’s so refreshing on a hot summer evening. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
1 tablespoon honey
3/4 teaspoon lemon juice
1/2 teaspoon minced fresh mint
1 cup seeded chopped watermelon
1/2 cup fresh blueberries
Buy IngredientsPowered by Chicory
Directions
In a small bowl, combine the honey, lemon juice and mint. Add watermelon and blueberries; toss gently to coat. Chill until serving.
Blueberries If using frozen blueberries, use without thawing to avoid discoloring the batter. Nutrition Facts 3/4 cup: 78 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.
Coconut Tropical Fruit Salad
Total Time Prep/Total Time: 25 min. Makes 8 servings
Add a serving of fruit to breakfast with this delicious medley. Toasted coconut, mango and more bring the flavor of the tropics to any menu. —Katie Covington, Blacksburg, South Carolina
Ingredients
1 tablespoon honey
3/4 teaspoon lemon juice
1/2 teaspoon minced fresh mint
1 cup seeded chopped watermelon
1/2 cup fresh blueberries
Buy IngredientsPowered by Chicory
Directions
In a small bowl, combine the honey, lemon juice and mint. Add watermelon and blueberries; toss gently to coat. Chill until serving.
Blueberries If using frozen blueberries, use without thawing to avoid discoloring the batter. Nutrition Facts 3/4 cup: 78 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fruit, 1/2 starch.
Bacon-Stuffed Mushrooms
Total Time Prep/Total Time: 25 min. Makes about 2 dozen
I first tried these bubbly treats at my sister-in-law's house. The tender mushroom caps and creamy filling were so fabulous that I had to get the recipe. It's hard to believe how simple, fast and easy they are. —Angela Coffman, Kansas City, Missouri
Ingredients
1 package (8 ounces) cream cheese, softened
1/4 teaspoon garlic powder
8 bacon strips, cooked and crumbled
1 tablespoon chopped green onion
1 pound whole fresh mushrooms, stems removed
Buy IngredientsPowered by Chicory
Directions
Preheat broiler. Mix cream cheese and garlic powder. Stir in bacon and green onion.
Place mushrooms in an ungreased 15x10x1-in. pan, stem side up. Fill with cream cheese mixture. Broil 4-6 in. from heat until heated through, 4-6 minutes.
Nutrition Facts 1 stuffed mushroom: 51 calories, 4g fat (2g saturated fat), 12mg cholesterol, 79mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.
Bacon-Wrapped Filets with Scotched Mushrooms
Total Time Prep/Total Time: 30 min. Makes 2 servings
Ingredients
2 bacon strips
2 beef tenderloin steaks (5 ounces each)
3 teaspoons olive oil, divided
2 cups sliced baby portobello mushrooms
1/4 teaspoon dried thyme
2 tablespoons butter, divided
1/4 cup Scotch whiskey
1/2 cup diet ginger ale
1 tablespoon brown sugar
1-1/2 teaspoons reduced-sodium soy sauce
1/4 teaspoon rubbed sage
Buy IngredientsPowered by Chicory
Directions
In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain.
Preheat oven to 375°. Sprinkle steaks with salt and pepper; wrap a strip of bacon around the side of each steak and secure with toothpicks.
In a small ovenproof skillet coated with cooking spray, cook steaks in 1-1/2 teaspoons oil over medium-high heat, 2 minutes on each side.
Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-12 minutes.
Meanwhile, in a large skillet, saute mushrooms and thyme in 1 tablespoon butter and remaining oil until tender; remove from heat. Add whiskey, stirring to loosen browned bits from pan. Stir in ginger ale, brown sugar, soy sauce and sage.
Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 3-5 minutes. Stir in remaining butter. Serve with steaks.
BACON-WRAPPED FILETS WITH SCOTCHED MUSHROOMS TIPS What should I serve with filet mignon? You can serve many things with, including potatoes, asparagus and salad. If you’d like to serve wine with these steaks, Pinot Noir is the perfect partner.What does the ginger ale do in this filet recipe? Ginger ale adds a little ginger flavor to the sauce without being overpowering.What can I use instead of whiskey in this filet recipe? Instead of whiskey, you can use bourbon. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant Nutrition Facts 1 filet with 1/3 cup mushroom mixture: 581 calories, 37 g fat (15 g saturated fat), 108 mg cholesterol, 729 mg sodium, 10 g carbohydrate (8 g sugars, 1 g fiber), 35 g protein Simple Herbed Scallops
Living in Kansas, fresh seafood can be hard to come by. Luckily, frozen scallops aren’t. This dish offers coastal flavor to those of us in the Midwest. —Sarah Befort, Hays, Kansas
Ingredients
1/2 to 3/4 pound sea scallops
3 tablespoons butter, divided
3/4 teaspoon lemon juice
1 teaspoon minced fresh parsley or 1/4 teaspoon dried parsley
1-1/2 teaspoons minced fresh chives or 1/2 teaspoon dried chives
1/4 teaspoon minced fresh tarragon or 1/8 teaspoon dried tarragon
1/8 teaspoon garlic salt
2 tablespoons dry bread crumbs
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 350°. Place scallops in a greased 1-qt. baking dish. Mix 2 tablespoons melted butter, lemon juice, herbs, garlic salt and pepper; drizzle over scallops.
Mix bread crumbs with remaining melted butter; sprinkle over top. Bake, uncovered, until scallops are firm and opaque, 20-25 minutes.
Nutrition Facts 1 serving: 260 calories, 18g fat (11g saturated fat), 73mg cholesterol, 754mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 15g protein.
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 large egg, lightly beaten
1/4 cup reduced-fat geek yogurt w/ honey
1 tablespoon lemon juice
1/2 teaspoon garlic powder
Real Crab Legs from Delli: 3 pounds of Crab
1 tablespoon butter
Buy IngredientsPowered by Chicory
Directions
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.
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.
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.
These savory crepes feel so elegant for the holidays. —Doreen Kelly, Hatboro, Pennsylvania
Total Time Prep: 45 min. + chilling Bake: 15 min.
Makes 6 servings
Ingredients
2 large egg whites
1 large egg
1-1/2 cups fat-free milk
1 cup all-purpose flour
2 tablespoons unsalted butter, melted
filling:
1 pound bay scallops
1/2 cup white wine or reduced-sodium chicken broth
1 pound sliced fresh mushrooms
4 green onions, sliced
2 tablespoons butter
1/4 cup all-purpose flour
2/3 cup fat-free evaporated milk
1/2 cup shredded reduced-fat Swiss cheese
Sliced green onions, optional
Buy IngredientsPowered by Chicory
Directions
In a small bowl, beat the egg whites, egg and milk. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
Brush an 8-in. nonstick skillet lightly with melted butter; heat. Stir crepe batter; pour 2 tablespoons into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, brushing skillet with melted butter as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a large nonstick skillet, bring the scallops, wine and pepper to a boil. Reduce heat; simmer until scallops are firm and opaque, 3-4 minutes. Drain, reserving cooking liquid; set liquid and scallops aside.
In the same skillet, saute mushrooms and onions in butter until almost tender. Sprinkle with flour; stir until blended. Gradually stir in evaporated milk and cooking liquid. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Stir in cheese and scallops.
Spread 1/3 cup filling down the center of each crepe; roll up and place in a 13x9-in. baking dish coated with cooking spray. Cover and bake at 350° until heated through, 12-15 minutes.
Nutrition Facts 2 crepes: 331 calories, 10g fat (6g saturated fat), 76mg cholesterol, 641mg sodium, 33g carbohydrate (9g sugars, 2g fiber), 24g protein. Diabetic exchanges: 3 lean meat, 2 starch, 2 fat.
Recommended Video
Comments