For the ones I luv, The Original Copy Officer Captain Family Young Adults, and OCS 270,041 Aikman's
- Katherine Victoria Vananderland
- Jul 10, 2021
- 16 min read
Good Morning, It is a weekend and I want to make your Sunday Brunch a good one. We have favorites today and great items to enjoy, savor, and delight in. May today be the best day of your life as you walk the beaches of the world in days to come may the holy spirit always be with you and guide you and healing in your body to make all pain go away.
The ultimate link to many great foods:
Joy Melissa Pence - Original Copy Alias: Katherine Victoria VanAnderland, Original Copy Alias: Victoria Aikman -Original Copy Alias: Katherine Victoria Aikman - Original Copy Communications, B.s. Public Speaking / Organizational Communication Professional Blogger and Entrepreneur Phone: 202-909-0715 Web: https://edinahomeschool.wixsite.com/heavensangels/meet-the-ceo Email: edinahomeschool@gmail.com
Attachments area Attachments area Timestamp: 9:07 a.m. I am the holy spirit the God of life in us We celebrate the peace and serenity you give us I am home in the Northern suburbs of the FBI BackYard that are keeping me safe, calm, and free. Our mission is to go to Chicago for a mini Vacation I will do some research to see what there is to do there. We will bring as many as we can take and others will get to vista via go pro camera we'll have them on and it will be like you're going with us. We'll do all we can to get everyone there to celebrate birthdays in advance. I am your mother who is and was to come. the holy spirit wrote me a email for you so know that God spoke through my message to you today. The number is 16

We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan

Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs, divided use
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone chees
1/2 pound sliced provolone cheese
**********Optional***********************
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper.
Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture.
On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough.
Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts 1 slice: 403 calories, 24g fat (10g saturated fat), 167mg cholesterol, 1360mg sodium, 19g carbohydrate (5g sugars, 0 fiber), 23g protein.
This isn't your typical egg bake! I serve this robust casserole of eggs, Italian sausage and fire-roasted tomatoes in bowls with warm, crusty rolls spread with butter. —Shelly Bevington-Fisher, Hermiston, Oregon

Ingredients
1 pound bulk Italian sausage
1 jar (24 ounces) fire-roasted tomato and garlic pasta sauce
1 can (14-1/2 ounces) fire-roasted diced tomatoes, drained
3/4 cup part-skim ricotta cheese
8 large eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup shredded Parmesan cheese
1 tablespoon minced fresh basil
1 French bread demi-baguette (4 ounces), cut into 1-inch slices
1/4 cup butter, softened
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 350°. In a large skillet over medium heat, cook sausage, crumbling meat, until no longer pink, 3-4 minutes; drain. Stir in pasta sauce and tomatoes. Transfer to a 13x9-in. baking dish.
Dollop ricotta cheese on top of meat mixture. Gently break an egg into a small bowl; slip egg onto ricotta. Repeat with remaining eggs. Sprinkle with salt, pepper and Parmesan cheese.
Bake until egg whites are completely set and yolks have begun to thicken but are not hard, 30-35 minutes. Remove from oven; sprinkle with basil.
Meanwhile, spread bread slices with butter; place on an ungreased baking sheet. Preheat broiler. Broil 3-4 in. from heat until golden brown, 1-2 minutes on each side. Serve immediately with baked eggs.
Nutrition Facts 1 piece: 408 calories, 27g fat (11g saturated fat), 241mg cholesterol, 1183mg sodium, 22g carbohydrate (8g sugars, 3g fiber), 19g protein.
Drop egg yolks on nests of whipped Italian-seasoned egg whites, then bake in a cast-iron skillet. Dreamy!—Matthew Hass, Franklin, Wisconsin

Ingredients
4 large eggs, separated
1/4 teaspoon Italian seasoning
1/4 cup shredded Parmesan cheese
1 tablespoon minced fresh basil
1 tablespoon finely chopped oil-packed sun-dried tomatoes
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 450°. Separate eggs; place whites in a large bowl and yolks in 4 separate small bowls. Beat egg whites, Italian seasoning, salt and pepper until stiff peaks form.
In a 9-in. cast-iron skillet generously coated with cooking spray, drop egg white mixture into 4 mounds. With the back of a spoon, create a small well in the center of each mound. Sprinkle with cheese. Bake until light brown, about 5 minutes. Gently slip an egg yolk into each of the mounds. Bake until yolks are set, 3-5 minutes longer. Sprinkle with basil and tomatoes. Serve immediately.
Nutrition Facts 1 serving: 96 calories, 6g fat (2g saturated fat), 190mg cholesterol, 234mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 medium-fat meat.
Full Garden Frittata
I was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California

Ingredients
4 large eggs
1/3 cup 2% milk
1/4 teaspoon salt, divided
2 teaspoons olive oil
1/2 medium zucchini, chopped
1/2 cup chopped baby Portobello mushrooms
1/4 cup chopped onion
1 garlic clove, minced
2 tablespoons minced fresh basil
1 teaspoon minced fresh oregano
1 teaspoon minced fresh parsley
Optional toppings: Halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil
Buy Ingredients
Powered by Chicory
Directions
Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture.
Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.
Nutrition Facts 2 wedges: 227 calories, 15g fat (4g saturated fat), 375mg cholesterol, 463mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 15g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable, 1 fat.

Lunch and Dinner:

Ingredients
8 uncooked shrimp (16-20 per pound), peeled and deveined
6 sea scallops (about 12 ounces)
1/2 teaspoon seafood seasoning
3 tablespoons unsalted butter, divided
1-1/2 cups (about 3 to 4 ounces) small fresh mushrooms, halved
1/2 cup frozen onionin's
1/4 cup finely chopped shallots
1/3 cup white wine or chicken broth
4 ounces uncooked angel hair pasta
1/4 cup plus 1 tablespoon chopped fresh parsley, divided
2 large garlic cloves, minced
2 tablespoons grapeseed oil
Italian Seasoning
Buy IngredientsPowered by Chicory
Directions
Pat shrimp and scallops dry; sprinkle with seafood seasoning.
In a small skillet, melt 1 tablespoon butter over medium heat. Cook and stir mushrooms about 3 minutes. Add peas; cook until vegetables are tender, about 3-4 minutes. Remove. Add shallots and 1 tablespoon butter; cook and stir until starting to soften, 1-2 minutes. Stir in wine; reduce heat to medium-low and simmer, uncovered, until ready to serve.
Meanwhile, in a large saucepan, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Return pasta to pan. Over low heat, stir in 1/4 cup parsley, garlic, pepper flakes, salt, mushroom mixture and remaining butter, adding enough reserved pasta water to moisten.
In a large skillet, heat oil over medium-high heat. Add scallops and shrimp; sear until scallops are golden brown and firm and shrimp turn pink, about 2-3 minutes on each side. Combine with pasta and sauce; sprinkle with remaining parsley.
Sauteed Scallops & Shrimp Pasta Tips Do you rinse scallops before cooking them? It is never a bad idea to rinse scallops in cold water prior to cooking with them. Pat dry with a paper towel before proceeding with the recipe. What else goes well with scallops? Scallops go very well with grilled or roasted vegetables, such as red peppers, zucchini, mushrooms, eggplant or tomatoes, or seared and served on a bed of sauteed greens, such as spinach or chard. Bacon-wrapped scallops are a tasty, popular appetizer. Scallops also pair beautifully with citrus, like a lemon-butter sauce or citrus vinaigrette. What are other good scallops recipes? For more delicious scallop recipes, check out our Southwestern Scallops, Scallops in Sage Cream, Bacon-Wrapped Scallops with Pineapple Quinoa or Special Scallop Salad. Research contributed by Mark Neufang, Taste of Home Culinary Assistant Nutrition Facts 1 serving: 733 calories, 35g fat (13g saturated fat), 210mg cholesterol, 1263mg sodium, 56g carbohydrate (3g sugars, 3g fiber), 47g protein.
My husband used to order chicken parmigiana at restaurants for years. I found this cheesy chicken parmesan recipe in our local newspaper, adjusted it for two and began making this at home. After 50 years of marriage, I still enjoy making his favorite recipes. -Lola Butler, Sun City, California

Ingredients
1 can (15 ounces) tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1 large egg
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
2 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons olive oil
2 slices part-skim mozzarella cheese
Optional: Fresh basil leaves and additional Parmesan cheese
Buy IngredientsPowered by Chicory
Directions
In a small saucepan, combine the tomato sauce, Italian seasoning and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Meanwhile, in a shallow bowl, lightly beat the egg. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in egg, then coat with crumb mixture.
In a large skillet, cook chicken in oil over medium heat until a thermometer reads 165°, about 5 minutes on each side. Top with mozzarella cheese. Cover and cook until cheese is melted, 3-4 minutes longer. Serve with tomato sauce. If desired, sprinkle with basil and additional Parmesan.
Nutrition Facts 1 chicken breast half: 444 calories, 26g fat (8g saturated fat), 166mg cholesterol, 1496mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 29g protein.
I think this recipe gives you the most omega-3 fatty acid bang for your buck! —Cristen Dutcher, Marietta, Georgia

Ingredients
2 salmon fillets (6 ounces each), skin removed
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons quick-cooking oats, crushed
3 tablespoons finely chopped walnuts
2 tablespoons olive oil
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 400°. Place salmon on a baking sheet; sprinkle with salt and pepper. Combine remaining ingredients; press onto salmon. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
Test Kitchen tipsOatmeal's complex carbohydrates help your body release seratonin and improve your mood. When you're shopping, buy wild-caught salmon if it's available. It has a significantly higher vitamin D content than farm-raised salmon. Salmon is loaded with omega-3 fatty acids, which can help reduce your risk of depression.
Nutrition Facts 1 fillet: 484 calories, 37g fat (6g saturated fat), 85mg cholesterol, 381mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 32g protein. Diabetic exchanges: 5 lean meat, 3 fat, 1/2 starch.
This easy Alfredo sauce is creamy, comforting and coats fettuccine noodles in fine fashion. This recipe is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sautéed in butter and garlic. —Jo Gray, Park City, Montana

Ingredients
4 ounces uncooked fettuccine
3 tablespoons butter
1 cup heavy whipping cream
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
1/4 cup grated Romano cheese
1 large egg yolk, lightly beaten
Dash ground nutmeg
Minced fresh parsley, optional
Italian Seasoning
Buy IngredientsPowered by Chicory
Directions
Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/4 cup cheese, Romano cheese, egg yolk, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil). Drain fettuccine; combine with Alfredo sauce and remaining Parmesan cheese. If desired, sprinkle with parsley.
Nutrition Facts 1 cup: 907 calories, 73g fat (45g saturated fat), 290mg cholesterol, 835mg sodium, 45g carbohydrate (5g sugars, 2g fiber), 23g protein.
They say the way to a man’s heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won’t hurt your budget! —Shari Neff, Takoma Park, Maryland

Ingredients
4 ounces uncooked angel hair pasta
8 jumbo shrimp, peeled and deveined
6 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/4 cup olive oil
2 garlic cloves, minced
1/2 cup sliced fresh mushrooms
1/2 cup chicken broth
1 small plum tomato, peeled, seeded and diced
1 tablespoon each minced fresh basil, oregano, thyme and parsley
1/4 cup grated Parmesan cheese
Italian Seasoning
Onion Flakes
Buy IngredientsPowered by Chicory
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes.
Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.
Nutrition Facts 1 serving: 581 calories, 32g fat (6g saturated fat), 89mg cholesterol, 783mg sodium, 49g carbohydrate (4g sugars, 3g fiber), 24g protein.
I never liked seafood until my husband urged me to try scallops, and now I love them. With the crunchy breading, my air-fryer scallops are the best you’ll ever have. —Martina Preston, Willow Grove, Pennsylvania

Ingredients
1 large egg
1/3 cup mashed potato flakes
1/3 cup seasoned bread crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
6 sea scallops (about 3/4 pound), patted dry
2 tablespoons all-purpose flour
Butter-flavored cooking spray
Buy IngredientsPowered by Chicory
Directions
Preheat air fryer to 400°. In a shallow bowl, lightly beat egg. In another bowl, toss potato flakes, bread crumbs, salt and pepper. In a third bowl, toss scallops with flour to coat lightly. Dip in egg, then in potato mixture, patting to adhere.
Arrange scallops 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 breading is golden brown and scallops are firm and opaque, 3-4 minutes longer.
Test Kitchen tipIf you don’t have an air fryer, you can make this recipe on the stovetop. To soak up excess oil, put the scallops on a paper-towel-topped plate.
Nutrition Facts 3 scallops: 298 calories, 5g fat (1g saturated fat), 134mg cholesterol, 1138mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 28g protein.
More cheese, please! You’ll get your fill from saucy jumbo pasta shells loaded with four kinds—ricotta, Asiago, mozzarella and cottage cheese. Do the prep work, and then freeze according to the recipe directions to have a ready-to-bake meal. —Taste of Home Test Kitchen

Ingredients
6 uncooked jumbo pasta shells
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded Asiago cheese
1/4 cup ricotta cheese
1/4 cup 4% cottage cheese
1 tablespoon minced chives
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup meatless spaghetti sauce
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a small bowl, combine 1/4 cup mozzarella cheese, Asiago cheese, ricotta cheese, cottage cheese, chives and 1/2 cup spinach (save the remaining spinach for another use).
Spread 1/2 cup spaghetti sauce into a shallow 1-1/2-qt. baking dish coated with cooking spray. Drain pasta; stuff with cheese mixture. Arrange in prepared dish. Top with remaining spaghetti sauce and mozzarella.
Cover and bake until heated through, 25-30 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake as directed, increasing time as necessary to heat through and for a thermometer inserted in the center of 2 or 3 shells to read 165°.
Nutrition Facts 3 stuffed shells: 376 calories, 14g fat (9g saturated fat), 49mg cholesterol, 959mg sodium, 39g carbohydrate (13g sugars, 4g fiber), 25g protein.
Using wonton wrappers instead of fresh pasta dough makes homemade tortellini easy to prepare. For more formal dinners, this makes an impressive vegetarian entree. —Charlene Chambers, Ormond Beach, Florida

Ingredients
3 large sweet potatoes (about 2-1/2 pounds), peeled and cubed
1/4 cup olive oil, divided
1-1/2 teaspoons herbes de Provence
2 shallots, chopped
2 garlic cloves, minced
1 cup whole-milk ricotta cheese
1 tablespoon hazelnut liqueur
1/4 teaspoon ground nutmeg
72 wonton wrappers
3 quarts water
3/4 cup unsalted butter, cubed
3 tablespoons minced fresh sage
1/2 cup dried cherries, chopped
1/4 cup chopped hazelnuts, toasted
1 cup shaved Asiago cheese
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 400°. Place sweet potatoes in a greased 15x10x1-in. baking pan; toss with 2 tablespoons oil, herbes de Provence, 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast 25-30 minutes or until tender, stirring once. Cool slightly.
In a small skillet, heat remaining oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Transfer to a food processor. Add sweet potatoes, ricotta cheese, liqueur, nutmeg and the remaining salt and pepper; process until blended.
Place 1 tablespoon filling in center of each wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner diagonally over filling to form a triangle; press edges to seal. Pull opposite corners together, forming a boat; moisten with water and pinch to seal.
In a Dutch oven, bring water to a boil. Reduce heat to a gentle boil. Cook tortellini in batches 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
In a small heavy saucepan, melt butter over medium heat. Add sage; heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in cherries and hazelnuts. Serve with tortellini. Top with cheese. Freeze option: Freeze uncooked tortellini on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, cook tortellini as directed, increasing time to 1-1/2 to 2 minutes or until they float. Serve as directed.
To Make Ahead: The sweet potato puree can be made and refrigerated the day before the wontons are filled.
Editor's Note
Look for herbes de Provence in the spice aisle.
Nutrition Facts 9 tortellini with 2 tablespoons sauce: 662 calories, 34g fat (17g saturated fat), 77mg cholesterol, 718mg sodium, 73g carbohydrate (16g sugars, 4g fiber), 17g protein.
With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia

Ingredients
3 large zucchini, halved lengthwise and cut into 3/4-inch slices
1 each medium red, yellow and orange peppers, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium tomato, chopped
1 loaf (1 pound) unsliced crusty Italian bread
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese
6 large eggs
2 cups fat-free milk
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly.
Trim ends from bread; cut bread into 1-in. slices. In a greased 13x9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight.
Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts 1 piece: 349 calories, 14g fat (5g saturated fat), 154mg cholesterol, 642mg sodium, 40g carbohydrate (9g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable, 1 fat.
When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California

Ingredients
1 package (8.8 ounces) ready-to-serve brown rice
7 cups fresh arugula or baby spinach (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup crumbled feta cheese
3/4 cup loosely packed basil leaves, torn
1/2 cup dried cherries or cranberries
DRESSING:
1/4 cup olive oil
1/4 teaspoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
Buy IngredientsPowered by Chicory
Directions
Heat rice according to package directions. Transfer to a large bowl; cool slightly.
Stir arugula, beans, cheese, basil and cherries into rice. In a small bowl, whisk dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts 2 cups: 473 calories, 22g fat (5g saturated fat), 15mg cholesterol, 574mg sodium, 53g carbohydrate (17g sugars, 7g fiber), 13g 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
1/4 cup finely chopped sweet red pepper
1 large egg, lightly beaten
1/4 cup Greek Yogurt Vanilla W/Honey
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
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.
Panko crumbs give this spicy baked coconut shrimp its crunch. It’s great for an appetizer or for your main meal. — Debi Mitchell, Flower Mound, Texas

Ingredients
1-1/2 pounds uncooked large shrimp
1-1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
4 large egg whites
3 dashes Louisiana-style hot sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
SAUCE:
1 cup apricot preserves
1 teaspoon cider vinegar
1/4 teaspoon crushed red pepper flakes
Buy IngredientsPowered by Chicory
Directions
Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on.
In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl.
Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed.
Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink.
Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.
Nutrition Facts 6 shrimp with 2 tablespoons sauce: 367 calories, 9g fat (7g saturated fat), 138mg cholesterol, 290mg sodium, 51g carbohydrate (27g sugars, 1g fiber), 22g protein.

Comentarios