This recipe is one of the most popular entrees at my house. It is easy and delicious and has many variations. You can use any kind of fish. Salmon is my favorite. My friend, Pat, makes a version of the same recipe with Sea Bass. The beauty of this recipe is that it looks impressive enough for company but can be thrown together in less than twenty minutes. This serves 2-4 but can be easily multiplied.
In a large pan, combine 2 cans of petite-diced tomatoes (with liquid), 2 cans of chopped artichokes, 1/2 cup chopped onion, 2-3 cloves chopped or pressed garlic, 1 cup reduced-sodium chicken (or vegetable) broth, a handful of black or Greek olives (optional), and salt and pepper. Heat to a low boil. Place fish on top, skin side down, and cover. While the fish is cooking, steam 1-2 bags of baby spinach in a pot with a small amount of chicken broth and chopped garlic. Occasionally check the fish to make sure the liquid didn't evaporate. If it does, add more broth. The fish should be done in about 10 minutes. Place a bed of spinach on a plate, add fish on top, cover with tomato and artichoke sauce, and sprinkle with a small amount of feta cheese.
Cook on low for 6-8 hours. Remove chicken and shred. Add back to pot with 1-11oz. can drained corn. Stir and let cook for an additional 30-60 minutes to heat through.
This delicious, fun entree is common in the Deep South. It's a great recipe to serve at a backyard party. Makes 12 servings (adjust accordingly)
Bring 5 quarts of water and 1/4 cup of Old Bay seasoning to a boil and in a large covered pot. Add potatoes, return to boil, and cook uncovered 10 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until the potatoes are tender. Add shrimp and cook 3-4 minutes until they turn pink. Drain and serve with Old Bay Seasoning and cocktail sauce. NOTE: This dish is usually "dumped" on a newspaper-covered outdoor table and eaten with fingers and lots of napkins!
In addition to breakfast, this delicious quiche with a salad makes an excellent entree for dinner. (Makes 12 muffin-sized quiches, 77 calories, 3 g. fat, 2 g. fiber)
Saute or microwave peppers and onions to soften. Microwave spinach for 2 1/2 minutes on high. Drain excess liquid. Line 12 muffin tins with foil baking cups and spray with Pam. Combine egg substitute, cheese, peppers, onions, and spinach in a bowl. Mix well. Divide evenly among the cups. Bake at 350 for 20 minutes, until a knife inserted in the middle comes out clean.
NOTE: Jackie said she uses more onions and peppers than the recipe calls for. She also does not cook the spinach first and she no longer uses the cup liners. She freezes the quiche cups and microwaves them as needed.
I often make a double amount of this entree and eat it for several days at lunch!
Combine all ingredients in a bowl. Add olive oil and vinegar, garlic, salt, and pepper. Mix well. This can be eaten alone or served over lettuce.
Saute turkey, onion, and veggies in 2 tsp. olive oil. Stir in sauce. Serve with brown rice.
Prepare just before going to bed. Grease the inside of crock pot. Put ingredients inside the crock pot and mix with wire whisk; cover. Turn on LOW. Ready in the morning.
Try this entree and you will love it! (Serves 4, 7 points each)
Spray baking pan. Layer chicken, sauerkraut, cheese and salad dressing. Cover w/foil. Bake at 325 degrees for 90 minutes.
Rinse fish and pat dry. Mix mayo, cheese, chives or scallions, and sauce. Spray 8x8 dish. Place fish in dish and cover with mix. Bake at 450 degrees for 12-15min.