SEAFOOD PIE FOR DUMMIES

Ingredients:

2 cups milk
6 ounces frozen crab, shrimp, or tuna
1 cup sharp American cheese; shredded
3 ounces cream cheese; in 1/4-inch cubes
1/4 cup green onions; thinly sliced
1 cup Bisquick
4 eggs
3/4 teaspoon salt
1 dash nutmeg

Directions:

Thaw, rinse well and drain the seafood. Heat oven to 400 degrees. Lightly grease 10-inch pie plate. Mix seafood, cheeses and onions in pie plate. Beat remaining ingredients until smooth, 15 sec. in blender at high speed. Pour over ingredients in pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 minutes before cutting. (refrigerate any remaining pie).

Yield: 6-8 servings

Nutritional Shake Mix (Formula 1)

KITTY LITTER CAKE

Ingredients:

1 pkg. Spice or German Chocolate cake mix
1 pkg. White cake mix
1 pkg. white sandwich cookies
1 pkg. white vanilla pudding mix
1 pkg. small Tootsie Rolls
3 drops green food coloring
1 new kitty litter box
1 plastic kitty litter lining
1 new pooper scooper (optional but recommended)

Directions:

Bake the cake mixes according to the directions. Prepare the pudding mix and put in the fridge to chill. Use a blender or food processor to crumble the sandwich cookies. Do this in small batches and scrape often, because it will stick to the sides. Set aside all but 1/4 cup. To the 1/4 cup add a few drops of green food coloring and mix. After the cakes cool, crumble them into a large bowl. Add half of the cookie crumbs and pudding. Gently mix and add to the lined kitty litter box. Unwrap the Tootsie Rolls and put in the microwave to soften them up. Reshape the ends so they are more rounded and not square. Add about 10 of these to the mixture. Sprinkle more of the cookie crumbs over the top. Soften 3 or 4 more Tootsie Rolls and add them to the top of the mixture. Sprinkle with remaining cookie crumbs and serve with a clean pooper scooper!

Yield: 18-20 Servings

Low Fat Recipes

BEEF & ARTICHOKE FETTUCCINE

Ingredients:

8 ounces uncooked fettuccine - spinach fettuccine is best
1 jar (6 ounces) marinated artichoke hearts, cut in half
and reserve marinade
1 small onion, finely chopped (about 1/4 cup)
1 cup half-and-half
1/2 cup grated parmesan cheese
2 cups cooked roast beef ( 8 ounces) cut into julienne strips freshly ground pepper 1/3 cup chopped toasted pecans

Directions:

Cook fettuccine as directed on package. While fettuccine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in Parmesan cheese, artichoke hearts and beef. Heat until hot. Drain fettuccine; stir into sauce and toss with 2 forks.
Sprinkle with pepper and pecans.

Yield: 6 Servings

Graphic Humor

JALAPENO SQUARES

Ingredients:

8 medium jalapenos, chopped.
3 cups Shredded Monterey Jack Cheese and/or cheddar cheese
2 med Tomatoes, peeled & sliced
4 large Eggs
1 1/2 cups Evaporated milk
1/4 cup Flour
1 teaspoon Salt
Sliced avocado and sour Cream for garnish

Directions:

Preheat oven to 350 degrees. Lightly butter an 11x7 glass baking dish. Arrange the peppers on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish.
Bake 50- 60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices.

Weight-Management Programs