CREAMY TUNA FETTUCCINE BAKE

8-oz fettuccine pasta

3 tbsp olive oil

2 celery ribs, chopped

2 carrots, chopped

1 can (10.5-oz) condensed cream of celery soup

1 cup frozen corn, thawed

1 garlic clove, minced

1 can (12-oz) tuna, drained

2 cups shredded cheddar cheese

1/2 cup Italian-style dry breadcrumbs

In a large pot of salted boiling water, cook pasta according to package directions for al dente; drain. Toss with 1 tablespoon of the oil.

Heat oven to 350-degrees.

In a skillet, heat 1 tablespoon of the oil over medium heat. Add celery and carrots, cook, stirring, 10-12 minutes. Add the soup, corn, garlic, 1/4 teaspoon pepper and 2 cups water; bring to a boil. Add pasta, tuna and 1 cup of the cheese; toss until coated. Transfer to a baking dish that has been sprayed with cooking spray. In a bowl, mix breadcrumbs with the remaining tablespoon of oil and sprinkle over the pasta. Top with the remaining cheese and bake for 25 minutes.

recipe and photo First for women 2022

SKILLET SHRIMP AND ORZO

1 tsp lemon zest

2 large cloves garlic, grated, divided

3 tbsp olive oil, divided

Kosher salt

1 lb large peeled and deveined shrimp

1/2 tsp red pepper flakes

1/2 cup dry white wine (or chicken broth)

1 cup orzo

1 can (28-oz) whole peeled tomatoes

1/2 cup water

1/2 cup flat-leaf parsley, chopped

2-oz feta cheese, crumbled

In a medium bowl, combine lemon zest, half of garlic, 1 tablespoon oil and 1/2 tsp salt. Add shrimp and toss to coat; let marinate.

Meanwhile, in a large skillet, heat red pepper flakes and remaining garlic and 2 tablespoons oil on medium until sizzling. Stir in wine and simmer 1 minute. Stir in orzo to coat, then the tomatoes and their juices (crushing with your hands) and water. Simmer, covered, stirring occasionally, until orzo is just barely tender, 8 to 10 minutes. Add the shrimp and cook, covered, until opaque throughout, 3 to 5 minutes. Sprinkle with parsley and feta.

Yield: 4 servings

recipe and photo Woman's Day 2024

TUNA AND WHITE BEAN WRAPS

3/4 cup no-salt-added cannellini beans, rinsed and drained

3 tbsp plain fat-free Greek yogurt

2 tbsp lite mayonnaise

1 tbsp olive oil

1 tbsp lemon juice

1/8 tsp black pepper

Dash of salt

 3 cans (5-oz each) 50% less sodium chunk light tuna in water, drained

4 8-inch multi-grain flour tortillas

3 roma tomatoes, chopped (about 1 cup)

1/2 cup matchstick-size pieces of carrot

1/4 cup finely chopped red onion

1/4 cup snipped fresh parsley

In a food processor bowl combine the beans, yogurt, mayonnaise, olive oil, lemon juice, pepper and salt. Cover and process until smooth. 

In a medium bowl combine tuna and the bean mixture. Stir to coat tuna.

Divide the tuna mixture among the tortillas. Top with the tomatoes, carrot, onion, and parsley. Roll up tightly and serve immediately.

Yield 4 servings Per wrap: 337 calories, 10g (2g sat) fat, 25g protein, 35g carbs, 590 mg sodium.

file photo for reference

TUNA PENNE CASSEROLE

8-oz penne pasta, uncooked

1 cup corn kernels

1 cup frozen peas

1/3 cup seasoned panko breadcrumbs

1 tbsp olive oil

8-oz cream cheese, room temperature, cut into pieces

1 cup milk

2 garlic cloves, minced

1/4 tsp salt

2 cans (5-oz each) tuna, drained 

1 tsp grated lemon zest

Grease a 2-qt baking dish, set aside. Heat broiler.

Cook pasta according to the package directions for al dente, adding corn and peas during the last 3 minutes of cooking. Reserve 1/2 cup of the pasta liquid. Drain pasta and return to the pot.

In a bowl, mix panko and oil. Set aside.

In a saucepan, cook cheese, milk and garlic over medium-low heat while stirring, until the mixture is smooth. This will take about 5 minutes. Stir in the salt and add to the pot with the pasta. Stir in tuna, lemon zest and reserved pasta liquid. Transfer mixture to the prepared baking dish and sprinkle with the panko mixture. Broil 2 minutes.

Yield: 6 servings

recipe and photo Woman's World 2026

SO-EASY SALMON PATTIES

3 (5-oz) cans or packets salmon, drained

1/4 cup onion, finely chopped

1/4 cup red and yellow bell peppers, finely chopped

1 large egg

1/2 cup breadcrumbs

1 tsp Worcestershire sauce

1 tbsp olive oil

Place all ingredients but oil in a large bowl and stir until well blended.

For the mixture into 5 patties.

Heat olive oil in a frying pan and place patties in the pan over medium heat. Brown on each side, turning gently.

Serve with lemon wedges, if desired.

Yield: 5 patties

file photo of this recipe

CHRISSY'S TANGY SEAFOOD DIP

I have no idea who Chrissy is, (Teigen probably) but I got this recipe from allrecipes a couple years ago. It is supposedly reminiscent of a dip served at Olive Garden several years ago. I don't eat seafood, so I wouldn't know. I do know, however, that many of you love seafood so perhaps you will enjoy this recipe.

1 cup marinara sauce

1 pkg (8-oz) cream cheese, softened

4-oz (1 cup) white cheddar cheese, shredded

3/4 cup frozen cooked, peeled, deveined, tail-off shrimp (61-70 count), thawed and coarsely chopped

1 can (6-oz) crabmeat, drained and flaked

2 tsp Old Bay seasoning

2 tsp Worcestershire sauce

1/2 tsp black pepper

Chopped fresh parsley, for garnish

Desired dippers. such as crostini, crackers, and/or mini bell pepper halves

Preheat oven to 350-degrees. 

Spread marinara in an even layer in bottom of an 8 or 9-inch baking dish.

In a bowl, stir together cream cheese, cheddar cheese, shrimp, crabmeat, Old Bay seasoning, Worcestershire and pepper. Spoon the mixture over the marinara and spread into an even layer.

Bake 30 to 40 minutes until the top is a golden brown. Remove from oven and let stand 5 to 10 minutes. Garnish with the parsley and serve with the desired dippers.

Yield: 8 servings

file photo 

CREAMY SEAFOOD PASTA

This recipe is from the Pillsbury Bake-Off contest in 2004.

16-oz uncooked linguine

1 can (18.5-oz) Progresso Traditional New England clam chowder

1 cup milk

1/2 cup shredded Parmesan cheese

2 garlic cloves, finely chopped

2 tablespoons olive oil

1 1/2-lb uncooked deveined peeled large shrimp, tail shells removed

1 package (8-oz) sliced fresh mushrooms

4 medium green onions, chopped

1/4 to 1/2 teaspoon crushed red pepper flakes

1/2 cup chopped fresh parsley

Salt and pepper to taste

1/2 cup shredded Parmesan cheese, if desired

In a 5 to 6-quart Dutch oven, cook linguine as directed on package. Drain well and return to the Dutch oven, cover to keep warm.

Meanwhile, in a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Cover, blend on medium speed until the mixture is smooth. Set aside.

In a 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Cook shrimp, mushrooms and onion in oil about 5 minutes, stirring frequently, until shrimp turn pink.

Stir in pepper flakes and soup mixture; cook until hot. Stir in parsley, salt and pepper.

Pour over cooked linguine in Dutch oven, tossing gently to coat. Top individual servings with shredded Parmesan cheese, if desired.

Yield: 8 servings

file photo

 

BRITTANY WILLIAMS' CLASSIC TUNA MELTS

2 (5-oz) cans wild-caught tuna, drained

1/2 cup mayonnaise, plus more for spreading

1/3 cup sweet relish

1/2 tsp fine sea salt

1/4 tsp ground black pepper

8 slices bread of choice

4 slices cheddar cheese

In a large bowl, flake tuna and mix in the 1/2 cup mayonnaise, relish, salt and pepper.

Spread mayo on one side of each slice of bread and place them mayo side down. Top 4 slices with the tuna mix and cheese. Place the remaining four slices of bread on top, mayo side up.

Place one sandwich in the basket of a 5.3-quart air fryer and air-fry at 360-degrees for 5 to 10 minutes, flipping halfway through. Repeat with the other 3 sandwiches.

First for women 2025

COCONUT SHRIMP

1 mango, pitted, peeled, diced

2 tbsp minced red pepper

2 tbsp torn mint leaves

1 tbsp lime juice

1/8 tsp salt

1 chili pepper, thinly sliced, optional

1 cup sweetened flaked coconut, chopped

2/3 cup seasoned panko breadcrumbs

1/2 tsp less-sodium Old Bay seasoning

1 cup baking mix, ie Bisquick

1 egg

1 lb peeled (tails on) deveined jumbo shrimp

In a medium bowl, combine mango, red pepper. mint, lime juice. salt and the chili pepper, if desired. Reserve.

Line a baking sheet with parchment.

In a bowl, mix coconut, breadcrumbs and Old Bay seasoning.

In a separate bowl, combine 2/3 cup of the baking mix, egg, and 1/3 cup water.

In another bowl, place the remaining 1/3 cup baking mix and add the shrimp. Toss shrimp until coated then dip in the egg mixture then the coconut.

Place the crisper plate in the basket of a 7-quart air fryer and coat with cooking spray. Place basket in the air fryer. Heat to air fry at 325 degrees. Place shrimp in a single layer in the basket, working in batches. Fry each batch until crisp, 5-6 minutes. Serve with the mango salsa.

Woman's World 2025

CREAMY TUNA NOODLE CASSEROLE

One of the best things to happen for busy cooks recently is the line of cooking cremes from Kraft Foods.  These cooking cremes are Philadelphia Creme Cheese products and make it simple for busy cooks to serve delicious dishes quickly.  Here ia a recipe from the folks at Kraft for a tasty tuna casserole.  Frankly, I don't eat tuna but my family thinks this is great.

1 tub (10-oz) Philadelphia Original Cooking Creme
2 cups egg noodles, cooked
2 cans (5-oz each) chunk light tuna in water, drained, flaked
1 cup frozen peas
1 can (4-oz) sliced mushrooms, undrained
8 Ritz Crackers, crushed (about 1/3 cup)
1 tbsp butter, melted

Heat oven to 350 degrees.

Combine the first 5 ingredients in 1 1/2-qt. casserole; cover.

Bake 20 minutes.  Meanwhile, mix cracker crumbs and melted butter. Stir casserole, top with crumbs.  Bake, uncovered, 5 min. or until topping is golden brown.

Yield: 4 servings

file photo for reference

EASY SHRIMP CARBONARA

8-oz uncooked whole-wheat spaghetti
4 slices bacon, chopped
1 lb raw deveined peeled large shrimp
1 cup frozen peas
1 container (10-oz) Italian Cheese and Herb Cooking Creme
1/4 cup grated parmesan cheese

Cook the spaghetti as directed on the package leaving out the salt.

In the meantime, cook the bacon in large skillet until crisp.  Using a slotted spoon, remove the bacon from the skillet; drain on paper towels.  Save 1 tablespoon of the drippings in the skillet.

Add the shrimp to the saved drippings in the skillet and cook over medium heat 5 minutes or until the shrimp turns pink.  Stir in the peas and cook for 1 minute.  Add the cooking creme and continue to cook, stirring, for 3 minutes or until thoroughly heated.

Drain the spaghetti in a colander then return to the pan.  Add the shrimp and the bacon; toss to mix lightly.  Sprinkle with the parmesan cheese before serving.

recipe and photo Kraft Foods several years ago

SMOKED SALMON CHEESECAKE

2 cups soft breadcrumbs

2 tbsp butter (no substitution), melted

3 eggs

1 15-oz carton ricotta cheese

6-oz Swiss cheese, shredded (1 1/2 cups)

1/2 cup fat-free evaporated milk

4-oz smoked salmon, finely flaked, with skin and bones removed

1 tsp dried dillweed

1/8 tsp white pepper

1/8 tsp salt

Dairy sour cream, optional

Fresh dill, optional

For Crust: Combine crumbs and melted butter in a small mixing bowl. Press the crumb mixture onto the bottom of a 9-inch quiche dish. Set aside.

For Filling: Beat eggs slightly in a large mixing bowl. Stir in ricotta cheese and Swiss cheese. Stir in evaporated milk, salmon, dillweed, pepper and salt.

Pour filling into the quiche dish and bake at 350-degrees for 35 to 40 minutes or until the center is nearly set when shaken. Remove and cool slightly in pan on a wire rack. Serve warm.

To serve, cut into wedges. Top with sour cream and fresh dill, if desired.

Yield: 16 servings

old BH&G

MICROWAVE RANCH DIJON HALIBUT STEAKS FOR 2

1/2 cup ranch salad dressing

1 tbsp Dijon mustard
2 halibut steaks (at least 1-inch thick)

In a small bowl, combine the salad dressing mustard. Brush 1/4 cup of the sauce on the fish, covering both sides. Reserve the remaining sauce.

Arrange the halibut on a microwave-safe baking dish. Arrange so the thickest portion of the fish is toward the outer edge of the dish. Cover with plastic wrap and cut a vent slit. Microwave on high for 4 to 7 minutes or until the fish flakes easily with a fork. Serve with the reserved sauce.

file photo

SPICY SALMON PATTIES

1 can (14 3/4-oz) flaked salmon

1 cup crushed Triscut Thin Crisps Chile Pepper Flavor
1 large egg
1 tsp dried onion flakes
1/2 tsp garlic powder
1 tbsp canola oil

Pour about a third of the juices from the salmon; pour remaining juices and salmon into a medium mixing bowl and flake with a fork.  Stir in the egg, mixing well.

Add the Triscut crumbs, onion flakes, and garlic powder to the salmon/egg mixture; mix together well.  Shape the mixture into 4 large or 6 small patties.

Heat the oil in a large nonstick skillet over medium heat.  Add the salmon patties to the hot skillet and cook 4 to 5 minutes per side until cooked through and browned.

Note: If you like more spice, add 1/4 teaspoon chili powder.

SHRIMP, GRAPEFRUIT, AND AVOCADO SALAD

SHRIMP:

2 qts water

Rind from 2 tangerines

1 tsp salt

1 lb raw unpeeled jumbo shrimp

SALAD:

12 ounces arugula, baby spinach or watercress, stemmed

8-ounces frisee, stemmed

1 avocado, sliced and rubbed with lemon in lemon juice

1 red grapefruit, peeled and sectioned

Honey-Tangerine Vinaigrette (recipe follows below

To prepare shrimp: In a medium saucepan, bring the water, tangerine rind, and salt to a boil. Add shrimp and cook 3 to 4 minutes or until shrimp turn pink. Drain; peel and devein shrimp. Chill.

Assemble the salad: Arrange arugula, frisee, avocado, grapefruit, and shrimp on a platter. Serve with vinaigrette.

HONEY-TANGERINE VINAIGRETTE

1/4 cup fresh tangerine juice (1 large tangerine)

1 tbsp honey

1/4 cup white wine vinegar

3/4 cup peanut oil

1/2 tsp freshly ground black pepper

In a blender, process first 3 ingredients until blended. With blender on, slowly add oil; process until well blended. Add salt and pepper and blend. Serve with the salad.

Makes 6 servings/ 1 1/4 cup vinaigrette

file photo of this recipe

SEA SCALLOPS WITH SPINACH

1 1/2 lbs large sea scallops

1/4 cup sugar
1/4 tsp paprika
dash of ground red pepper
1/4 cup lemon juice
2 tsp olive or canola oil, divided
1/4 tsp salt
1/4 tsp pepper
1 tsp minced garlic
10-oz fresh baby spinach
1/4 cup toasted pine nuts

In a small saucepan bring the sugar, paprika, red pepper, and lemon juice to a boil; cook 4 minutes until thickened.  Allow to cool slightly.

Meanwhile, heat a large skillet over medium-high heat.  Add 1 teaspoon olive oil to the pan and swirl to coat pan.  Sprinkle half the salt, and all the pepper over the scallops that have been patted dry.  Add to the pan and cook 2 minutes per side or until done.  Remove from pan; set aside but keep warm.

Add the remaining oil to the skillet along with the garlic.  Cook a few seconds, stirring constantly.  Add the spinach and cook, stirring constantly for 3 to 4 minutes until spinach is lightly wilted.  Stir in the remaining salt.

To serve, place the spinach on shallow serving plate, top with the scallops, and drizzle the boiled mixture over the top.  Sprinkle with the pine nuts.

the file photo

CRAB TOASTS

This is my daughter's recipe.

1 small can flaked crab
1 stick butter or margarine
2 tbsp mayonnaise
1 small jar of Old English Cheese Spread
1 pkg English muffins
seasoning salt, to taste
lemon pepper, to taste
garlic salt, to taste

Mix butter, mayonnaise, cheese, and seasonings well; add crab and stir to blend.

Spread the crab mixture on the split English muffins. Freeze on an open pan then store in sealed plastic bag until ready to use.

For serving, cut each muffin into fourths and broil until bubbly. Watch carefully while broiling so they don't burn.

Yield: 48
Note: These keep well in the freezer.

file photo for reference

CRAB FRITTERS

2 cups canola oil

6 corn taco shells
1 cup flour
1 cup milk
2 large eggs
1 lb cooked crabmeat
1 can (4-oz) diced green chilies, drained
fresh chopped cilantro for garnish, if desired

Place the taco shells in a food processor and pulse evenly until ground or place shells in a large ziptop plastic food bag and crush by rolling a rolling pin over the bag.

In a medium bowl combine the crushed taco shells and flour.  Add milk and eggs to the shells and mix well.  Fold in the crab and chilies; let stand 10 minutes.

Place the oil in a large skillet and heat to 375 degrees over medium-high heat. 

Line a platter with a double layer of paper towels to hold fritters after they are removed from the oil.

When the oil reaches 375 degrees, place heaping tablespoonfuls of the mixture into the hot oil.  Do this carefully so you don't get burned!  Cook, turning once, for 4 to 5 minutes until golden brown.  Using a slotted spoon, removed to the prepared platter.

Sprinkle with the chopped cilantro when serving, if desired

file photo

SHRIMP AND CITRUS SALAD

2 oranges

1/2 cup olive oil and vinegar salad dressing

12 oz cooked jumbo shrimp

8 cups mixed baby greens

1/2 cup sliced red onion

1/4 tsp cracked black pepper

From 1 orange, grate 1/2 tsp zest and squeeze 2 tablespoons of juice.  Slice orange flesh thin and reserve. 

In a bowl, whisk together orange juice, salad dressing and the zest. Transfer 1/4 cup to a small bowl and toss shrimp until coated.

Arrange greens, onion, and orange slices on a serving platter. Arrange shrimp on top and sprinkle with pepper. Serve with the dressing on the side.

basic recipe and photo First for women 2024

CITRUS FENNEL SHRIMP SALAD

3 oranges

1/4 cup + 1 tbsp olive oil

2 tbsp white balsamic

1 bulb fennel, trimmed

1 lb peeled, deveined large shrimp

1 tbsp cayenne pepper sauce

1 avocado, peeled, pitted, sliced

Grate 1/2 teaspoon zest and squeeze 2 tablespoons juice from 1 orange. Cut rind from remaining oranges and separate segments. In a bowl, whisk together 1/4 cup of oil, vinegar, orange juice, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Thinly slice fennel. In a bowl, toss shrimp with pepper sauce. In a nonstick skillet, heat remaining 1 tablespoon of oil over medium-high heat. In 2 batches, add shrimp; cook, turning, until opaque, 3 to 4 minutes. Transfer fennel, oranges, avocado and shrimp to a platter. Serve with the dressing.

Yield: 4 servings

recipe and photo First for women 2024