Salmon Cakes with Lemon Dill Sauce
Portion Size: 4 oz. plus 1 tablespoon sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups, water packed salmon, drained and flaked | May use fresh boneless skin less salmon |
| 1 1/2 cup seasoned bread crumbs | |
| 1/2 cup green onions | Wash, trim and finely chop (including green tops) |
| 1/4 cup chopped, drained pimiento | |
| 2 eggs | |
| 1 cup nonfat milk | |
| 1 teaspoon grated lemon peel | |
| 2 tablespoons oil | |
| Lemon slices (optional) | |
| 4 cups, water packed salmon drained and flaked | |
| Sauce: 2 Tablespoons margarine or butter 2 Tablespoons flour 1/2 Cup low sodium chicken broth 2 Tablespoons lemon juice 1/2 Teaspoon dill weed |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl toss together salmon, breadcrumbs, onions and pimiento. | |
| 2 | In a small bowl beat together egg and milk; stir in lemon peel. Stir into salmon mixture; toss until moistened. | |
| 3 | With lightly flour hands, shape mixture into 16 four-inch patties. | |
| 4 | In a large skillet heat oil. | |
| 5 | Sauté patties, a few at a time, until golden brown on both sides, about 3 minutes per side | Cook until internal temperature reaches 165° F for 15 seconds. Keep warm. |
| 6 | For sauce, in a small saucepan, melt margarine | |
| 7 | Add flour and stir. Add broth, lemon juice, and dill | |
| 8 | Heat to boiling | |
| 9 | For each serving, spoon over sauceTop with lemon slices |
Recipe Name: Salmon Cakes with Red Pepper Sauce
Recipe Category: Dinner Entrée
Portion Size: 4 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ½ cup light mayonnaise | |
| ¼ cup fresh chives | Wash, trim and chop |
| 2 tablespoons fresh parsley | Wash, trim and mince |
| 1 tablespoon lemon juice | |
| ½ teaspoon paprika | |
| 2 ½ cups canned salmon or fresh diced | Drained, and measured |
| ½ cup bread crumbs | |
| RED PEPPER SAUCE: | |
| 1/2 cup sweet red pepper | Wash, trim and finely chop |
| 1/4 cup green onions | Wash, trim and finely chop (including green tops) |
| 1/4 cup Dijon mustard | |
| 1/4 cup light mayonnaise | |
| 1/4 cup light sour cream | |
| 2 tablespoons red onion | Wash, peeled and minced |
| 2 teaspoons parsley flakes | |
| 1 tablespoon lemon juice | |
| ¼ teaspoon salt | |
| ¼ teaspoon pepper | |
| 3 tablespoons olive oil | |
| 8 Lemon wedges | (optional garnish) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl, combine mayonnaise, chives, parsley, lemon juice, paprika, pepper, salmon and bread crumbs; mix well. | |
| 2 | Shape 1/4 cup full of salmon mixture into patties. | |
| 3 | Meanwhile, for sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, sour cream, onion, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. | Refrigerate until serving. |
| 4 | In a large skillet, heat ½ oil to medium high heat. | |
| 5 | Place half of the salmon cakes in skillet. | Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over) |
| 6 | Repeat with remaining oil and salmon cakes. Serve with sauce and lemon wedges. | Cook until internal temperature reaches 145° F for 15 seconds. |
Recipe Name: Salmon Chowder
Recipe Category: Dinner Entrée
Portion Size: 2 cups
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 Cups canned salmon drained and flaked (water packed) | May use fresh salmon |
| 2 tablespoons olive oil | |
| 1 large onion, chopped | Wash, peel and chop |
| Dash of cayenne pepper | Optional |
| 1 cup celery, diced | Wash, trim and dice |
| 1 cup carrots | Wash, peel and dice |
| 1/2 teaspoon salt | |
| 2 bay leaves | |
| 3 cloves, garlic minced | Or 1 teaspoon garlic powder |
| 2 (14 oz.) can diced tomatoes | Use Low-sodium canned tomato |
| 4 cups low sodium chicken broth | |
| 3 cups red potatoes | Wash, trim and dice. (may leave on peel) |
| 2 cups frozen corn kernels | |
| 1/4 cup parsley flakes | Wash, trim and chop. Or use 2 tablespoons dried |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large saucepan, over medium heat, add the oil. | |
| 2 | When the oil is hot, stir in the onions, celery, and carrots. | |
| 3 | Season the vegetables with salt, cayenne, and bay leaves. Saute for 6 minutes, or until the vegetables are soft and tender. Stir in the chicken broth and tomatoes and bring up to a boil. Add the potatoes and corn. | Simmer for 15 minutes, or until the potatoes are fork tender |
| 4 | Add the salmon and simmer the soup for 5 minutes. Remove bay leaf. Stir in the parsley and ladle the soup into serving bowls. | Cook until internal temperature reaches 165° F for 15 seconds. |
Recipe Name: Salmon Leek Casserole
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. Noodles or pasta | May use whole grain noodles or pasta |
| 4 cups canned salmon water packed, drained, flaked | |
| 2 tablespoons olive oil | |
| 2 tablespoons flour | |
| 2 garlic cloves, minced | |
| 4 large leeks | Wash, trim and slice thin |
| 3 cups nonfat milk | |
| 1 (8oz.) light cream cheese softened | |
| 2 tablespoons Dijon mustard | |
| 1/4 cup fresh lemon juice | |
| 1 teaspoon lemon zest | |
| 1 cup grated low fat shredded Monterey jack cheese | |
| 1/4 cup bread crumbs |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees | |
| 2 | Cook noodles according to the directions on the package | |
| 3 | Heat oil in large skillet over medium heat Add leeks | Cook until leeks are tender |
| 4 | Sprinkle with flour | |
| 5 | Gradually stir in milk | Cook 5 minutes stirring constantly |
| 6 | Stir in cream cheese, and mustard | |
| 7 | Remove from heat and stir in noodles, lemon juice, zest, salmon and half of the cheese | |
| 8 | Spray baking dish with nonstick cooking spray | |
| 9 | Add mixture to baking dish | |
| 10 | Top with remaining cheese and bread crumbs | |
| 11 | Bake in 350 degree oven uncovered for 20-30 minutes until hot | Cook until internal temperature reaches 165° F for 15 seconds. |
Recipe Name: Salmon Loaf
Recipe Category: Dinner Entrée
Portion Size: 3 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 cup finely chopped onion | Wash, peel and chop |
| 2 teaspoons dried dill weed | |
| 1/4 teaspoon pepper | |
| 2 tablespoons olive oil | |
| 3 eggs, beaten | |
| 1 cup bread crumbs | |
| ½ cup red bell pepper | Washed, trimmed and diced |
| 1/2 cup milk | |
| 4 cups salmon, drained and broken into chunks (water packed) | Canned |
| 8 oz. low fat cheddar cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a saucepan cook onion, dill weed, and pepper in olive oil till onion is tender. | |
| 2 | Combine egg, bread crumbs, milk, and onion mixture. | |
| 3 | Add salmon and peppers; mix well. | |
| 4 | Shape into a loaf in a greased shallow baking pan. | |
| 5 | Bake in a 350 degree oven for 30 to 35 minutes. Top with cheese | Cook until internal temperature reaches 165° F for 15 seconds. |
Recipe Name: Salmon Muffin Melt
Recipe Category: Dinner Entrée
Portion Size: 3 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups salmon | (drained water packed) |
| 1/2 cup light mayonnaise | |
| 1 (8 oz.) light cream cheese | softened |
| 1/2 cup celery, diced | Wash, trim and dice |
| 8 green onions | Wash, trim and slice with green tops |
| 8 oz. low fat shredded cheddar cheese | |
| 8 English Muffins |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a medium sized bowl, combine salmon, mayonnaise, cream cheese and celery. | |
| 2 | Spilt muffins in half. Top with salmon saladSpread and flatten. | |
| 3 | Top with cheddar cheese and green onions Bake in a 400 degree oven 10 to 12 minutes | Cook until internal temperature reaches 165° F for 15 seconds. |
Recipe Name: Salmon Noodle Casserole
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. noodles | May use whole grain noodles or pasta |
| 4 cups canned salmon | Water packed, drained, flaked. |
| 2 tablespoons olive oil | |
| 2 tablespoons flour | |
| 2 garlic cloves, minced | Wash, peel and mince |
| 1 large onion, chopped | Wash, peel and chop |
| 1 cup carrots | Wash, peel, trim and dice. |
| 1 cup celery, diced | Wash, trim and dice |
| 3 cups nonfat milk | |
| 1 (8oz.) light cream cheese | softened |
| 2 tablespoons Dijon mustard | |
| 1 cup frozen peas | |
| 1 cup grated Parmesan Cheese | |
| 1/4 cup bread crumbs |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees. | |
| 2 | Cook noodles according to the directions on the package. | |
| 3 | Heat oil in large skillet over medium heat. Add garlic, onion, carrots and celery. Cook until carrot is tenderSprinkle with flour. | |
| 4 | Gradually stir in milk; Cook 5 minutes stirring constantly. | |
| 5 | Stir in cream cheese, and mustard. | |
| 6 | Remove from heat and stir in noodles, peas and half of the parmesan. Stir salmon | |
| 7 | Spray baking dish with nonstick cooking sprayAdd mixture to baking dish | |
| 8 | Top with remaining cheese and bread crumbs Bake in 350 degree oven uncovered for 20-30 minutes until hot | Cook until internal temperature reaches 165° F for 15 seconds. |
Recipe Name: Salmon Patties with Cheese Sauce
Recipe Category: Dinner Entrée
Portion Size: 4 oz. patty with 2 tablespoons sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups canned salmon, drained and flaked | May use fresh boneless skinless salmon |
| 1 cup bread crumbs | May use whole grain bread crumbs |
| 1/2 cup minced onion | Wash, peel and dice |
| 3 Eggs, beaten | |
| 2 tablespoons lemon juice | |
| 3/4 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1/2 cup nonfat milk | |
| 2 tablespoons Dijon mustard | |
| Sauce: ¼ c. margarine ¼ c. flour ¼ teaspoon paprika ½ teaspoon dry mustard 2 cups nonfat milk 1 cup shredded low fat Swiss Cheese ½ cup shredded low fat Cheddar Cheese Salt and Pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees | |
| 2 | Combine salmon, bread crumbs, onions, eggs, salt, lemon juice, milk, mustard and pepper. | |
| 3 | Form these ingredients into 8 patties | |
| 4 | Place into baking dish sprayed with nonstick vegetable dish. Bake for about 45 minutes. | Cook until internal temperature reaches 165° F for 15 seconds. |
| 5 | For sauce: melt margarine in medium saucepan over low heat. | |
| 6 | Stir in flour. Pour in milk. Add paprika, and mustard | |
| 7 | Cook stirring constantly until thickened. Stir in cheeses. | |
| 8 | Heat until melted and well blended |
Recipe Name: Salmon with Almonds and Herbs
Recipe Category: Dinner Entrée
Portion Size: 4 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 (5oz.) Fresh or Frozen skinless salmon fillets | May use other fresh fish types. |
| 1/2 cup light mayonnaise | |
| 2 Slices Whole Wheat Bread, torn | |
| ½ cup sliced almonds | |
| ¼ cup snipped fresh basil | 0r 2 Tablespoons dried basil, crushed |
| ¼ cup onion | Wash, peel and chop fine. |
| 2 tablespoon snipped fresh parsley | or 1 Tablespoon dried parsley |
| ½ teaspoon salt | |
| 2 cloves garlic, minced | |
| ¼ cup lemon Juice | |
| ½ teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 400 degrees F. | |
| 2 | Coat a shallow baking pan with nonstick cooking spray. | |
| 3 | Combine bread, almonds, snipped or dried basil, onion, parsley, salt and salt and garlic in a food processor until coarsely chopped. | |
| 4 | Place fish in baking dish. Drizzle with lemon juice. Spread mayonnaise on each piece of fish. | |
| 5 | Gently pat some of the dry mixture on top of each piece of fish. | |
| 6 | Bake uncovered for 10-12 minutes or until fish flakes easily when tested with a fork | Cook until internal temperature reaches 145° F for 15 seconds. |
Recipe Name: Salmon Pasta with Creamy Linguine
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. linguine | May use whole grain linguine |
| 4 cups canned salmon | water packed, drained, flaked. May use fresh tuna |
| 1/4 cup unsalted butter | |
| 1/4 cup all-purpose flour | |
| 1 tablespoon olive oil | |
| 6 garlic cloves, minced | Wash, peeled and minced |
| 1 1/2 cup fresh sliced mushrooms | Wash, trim and slice |
| 1 cup celery, diced | Wash, trim and dice |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 2 tablespoons parsley flakes | |
| 1 cup Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a pot of water to a boil. Cook linguine until al dente, about 9 minutes, or as package directs. Reserve 1/2 cup of cooking water; drain pasta | |
| 2 | Melt butter in a small pan over medium-low heatSprinkle in flour and cook, stirring, until thickened but not browned, about 2 minutes .Whisk in milk and continue to whisk until sauce is thick enough to coat the back of a spoon, about 3 minutes. Season with salt and pepper. Remove from heat | |
| 3 | Warm oil in a large skillet over medium-high heatAdd garlic and cook, stirring, until golden, about 1 minuteAdd mushrooms and sauté until they release their liquid and begin to turn golden, about 5 minutesAdd onion, celery and cook, stirring, until vegetables are tender, about 5 minutes longer | |
| 4 | Stir sauce and reserved pasta water into vegetable mixture and cook, stirring, until heated through, about 5 minutesReduce heat to medium-low, add salmon, breaking it up, and cook until warmed through, about 2 minutesSeason with salt and pepperToss linguine with sauce, sprinkle with parsley and Parmesan cheese, and serve hot | Cook until internal temperature reaches 165° F for 15 seconds. |
Recipe Name: Salmon with Fettuccini or Tuna with Fettuccini
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 Cups canned salmon or tuna, drained and flaked | (water packed) May use fresh salmon or tuna |
| 1 lb. package fettuccine | May use spinach fettuccine or whole grain fettucine |
| 1 1/2 cups nonfat milk | |
| 1 (8 oz.) fresh sliced mushrooms | |
| 2 tablespoons olive oil | |
| 2 tablespoon flour | |
| 1/2 cup low sodium chicken broth | |
| 1 cup grated parmesan cheese | |
| 1 tablespoon parsley flakes | |
| 2 teaspoons dried dill weed | (Optional) |
| 1/2 teaspoon salt | |
| 1/8 teaspoon black pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta according to the directions on package | |
| 2 | Meanwhile, prepare sauce. In a large pan, melt oil over medium heat. Add onion and mushrooms; Cook until onion is tender. Reduce heat to low, and stir in flour. Remove from heat. | |
| 3 | Stir into cooked vegetables, the milk mixture and broth. | |
| 4 | Return pan to heat, and bring to a boil, stirring frequently. | |
| 5 | Reduce heat, and simmer for 2 minutes. | |
| 6 | Cut into salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta. Toss to coat. | Cook until internal temperature reaches 165° F for 15 seconds. |
Recipe Name: Salmon with Mango Salsa
Recipe Category: Dinner Entrée
Portion Size: 4 oz. with 2 tablespoons salsa
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 (5oz.) Fresh or Frozen skinless salmon fillets | May use other fresh or frozen fish. |
| 3 tablespoons olive oil | |
| 1 small red onion, diced | Washed, peeled and diced |
| 2 cloves garlic, peeled and minced | Washed, peeled and minced |
| 1 avocado, peeled and diced | Washed, peeled, seed removed and diced |
| 1 tablespoon fresh cilantro, chopped | Washed, trimmed and chopped |
| 2 mangos | Washed, peeled, seeded and diced |
| 1 tablespoon red wine vinegar |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 400 degrees F. | |
| 2 | Coat a shallow baking pan with nonstick cooking spray. | |
| 3 | Place fish in baking dish. Brush with olive oil. Bake uncovered for 10-12 minutes or until fish flakes easily when tested with a fork. | Cook until internal temperature reaches 145° F for 15 seconds. |
| 4 | For Salsa:In a small bowl, combine red onion, garlic, avocado, cilantro, mango and red wine vinegar. Toss gently. Serve immediately on top of Salmon. |
Recipe Name: Sesame Ginger Salmon
Recipe Category: Dinner Entrée
Portion Size: 4 ounces chicken with sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 cup reduced sodium soy sauce | |
| 1/2 cup honey | |
| 2 tablespoons sesame seeds | |
| 2 tablespoons cornstarch | |
| 1/2 teaspoon garlic powder | |
| 1/2 teaspoon ground ginger | |
| 2 tablespoons oil | |
| 8 boneless skinless fresh salmon | |
| 4 green onions | Wash, trim and cut into thin strips including tops. |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl; combine soy sauce, honey, sesame seeds, cornstarch, garlic powder and ground ginger. Set aside. | |
| 2 | Cut the salmon into 8 (3 oz.) pieces. Heat the oil in a large skillet. Add salmon and sauté for 8 to 10 minutes or until juices run clear. | Cook until internal temperature reaches 145 degrees F. |
| 3 | Pour sauce over salmon. Heat until thick and bubbly. Garnish with onions. |
Recipe Name: Shrimp and Gouda in Pastry Shells
Recipe Category: Dinner Entrée
Portion Size: ½ cup over 1 pastry shell
Ingredients: Yields: 12 servings
| Ingredients | Notes: |
| 1 (10 ounce) package Puff Pastry Shells | Or use toasted English muffins or bread |
| 1 tablespoon olive oil | |
| 1 small onion | Wash, trim and chop |
| 1 teaspoon garlic powder | |
| 2 lbs. fresh shrimp | Peeled, tail removed and deveined |
| 1 cup frozen peas, thawed | |
| 1 can fat free evaporated milk | |
| 2 (8oz.) light cream cheese | |
| 2 eggs, beaten | |
| 8 oz. Smoked Gouda Cheese | Shredded |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bake the pastry shells according to the package directions | Remove from the baking sheet and cool on a wire rack |
| 2 | Heat the oil in a 10-inch skillet over medium heat | |
| 3 | Add the onion and garlic powder. Stir in shrimp. | Cook for about 5 minutes or until tender |
| 4 | In a large bowl whip, cream cheese, evaporated milk, eggs and Gouda Cheese. | |
| 5 | In a large skillet over low heat cheese mixture, heat to boil. (Stir frequently). Reduce the heat to low. Add shrimp and cook. Just before serving add peas and heat. | Cook until internal temperature 145 Degree F. for 15 seconds. |
| 6 | Spoon about 1/2 cup of the shrimp mixture in each shell | |
| 7 | Serve immediately. |
Recipe Name: Shrimp Fajitas
Recipe Category: Dinner Entrée
Portion Size: 2 fajitas with 1 (1 whole grain tortilla) plus 1 1/2 oz. shrimp for a total of 2 tortillas and 3 oz. meat.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 pounds shrimp (deveined, peeled and tail off) | |
| 16 (6 inch) flour tortillas | May use whole grain |
| 2 teaspoons vegetable oil | |
| 3 green bell peppers | Wash, trim and slice into strips |
| 1 tablespoon cornstarch | |
| 2 teaspoons chili powder | |
| 1 teaspoon salt | |
| 1 teaspoon sugar | |
| ½ teaspoon onion powder | |
| ½ teaspoon garlic powder | |
| ¼ teaspoon cayenne pepper | |
| ½ teaspoon ground cumin | |
| 2/3 cup water | |
| 1 cup tomato, diced | Wash, trim and dice |
| 1 cup shredded low fat cheddar cheese | |
| ½ cup light sour cream | |
| avocado | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Sauté onions and peppers in 1 teaspoon oil in a large pan until tender crisp on medium high heat. Remove from pan. | |
| 2 | In the same pan on medium high heat, sauté shrimp in 1 teaspoon oil until browned. | |
| 3 | In a small bowl combine cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, cumin and water. | |
| 4 | Combine seasoning mix with cooked shrimp. | |
| 5 | Simmer 10 to 15 minutes. | Minimum Temperature 165°F for 15 seconds |
| 6 | Heat tortilla according to package directions. | |
| 7 | To serve, spoon shrimp mixture evenly down center of each warm tortilla. Top with green peppers and onions. | |
| 8 | Sprinkle with cheese and roll up. Serve with s cheddar cheese, sour cream, and tomato |
Recipe Name: Shrimp Gumbo in Pastry Shells
Recipe Category: Dinner Entrée
Portion Size: ½ cup over 1 pastry shell
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (10 ounce) package Puff Pastry Shells | Or use toasted English muffins or bread |
| 1 tablespoon olive oil | |
| 1 small green pepper, chopped | Wash, trim and chop |
| 1 small red pepper, chopped | Wash, trim and chop |
| 1 teaspoon garlic powder | |
| 1/4 teaspoon ground red pepper | |
| 1/4 c. all purpose flour | |
| 2 (14 oz.) cans fat free evaporated milk | |
| 1 cup low sodium chicken broth | |
| ½ lb. diced cooked chicken | |
| 1 lb. cooked shrimp | Shelled, deveined and coarsely chopped |
| 1 lb. ounces kielbasa, diced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bake the pastry shells according to the package directions | Remove from the baking sheet and cool on a wire rack |
| 2 | Heat the oil in a 10-inch skillet over medium heat | |
| 3 | Add the green pepper, red pepper, garlic powder and ground red pepper | Cook for about 5 minutes or until tender |
| 4 | Stir in flour. Stir the evaporated milk, chicken broth, chicken, shrimp, and kielbasa into the skillet | |
| 5 | Heat to a boil. Reduce the heat to low. Cook for 5 minutes. | Cook until internal temperature reaches 165° F for 15 seconds. |
| 6 | Spoon about 1/2 cup of the chicken mixture in each shell. | |
| 7 | Serve immediately |
Recipe Name: Shrimp Lo Mein
Recipe Category: Dinner Entrée
Portion Size: 3 oz. boneless meat, ½ cup pasta, ½ cup vegetables (approx. 1 ½ cups)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ pounds shrimp | Deveined and tail removed |
| 1 lb. spaghetti | May use whole grain |
| 1/2 cup reduced-sodium soy sauce | |
| 1 tablespoon sesame oil | |
| ¼ cup hot water | |
| 1 tablespoon chicken bouillon | |
| ¼ cup brown sugar | |
| 2 teaspoons garlic powder or garlic cloves minced | |
| 2 tablespoon oil | |
| 2 cups carrots | Wash thoroughly, peeled, and sliced thin |
| 2 cups broccoli | Wash thoroughly, cut into bite size pieces |
| 1 large onion | Wash thoroughly before cutting, sliced |
| 2 tablespoons sesame seeds, toasted |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl, dissolve bouillon in hot water. Add soy sauce, brown sugar, sesame oil and garlic in the small bowl. Stir. | |
| 2 | Prepare pasta according to directions on package. Drain reserving 1 cup water | |
| 3 | In a medium high heated skillet, add oil. Add shrimp and until no longer translucent. | |
| 4 | Add sauce mixture, cook all together for about 2 minutes and remove from pan. | Minimum Temperature 145°F for 15 seconds for shrimp |
| 5 | In the same pan, sauté onions until golden brown. Remove from heat. | |
| 6 | In a separate skillet, stir fry carrot until just tender. Add broccoli and cook until just tender. | |
| 7 | In a large pot combine reserved water, pasta, vegetables and shrimp. Toss to coat. | |
| 8 | Top with sesame seeds. Serve hot. |
Recipe Name: Shrimp Marinated in Chili Garlic Sauce
Recipe Category: Dinner Entrée
Portion Size: 3 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 1/2 lbs. of fresh shrimp, peeled, deveined and tails removed | |
| 2 tablespoon chili garlic sauce | |
| 1/2 cup light soy sauce | |
| 3 garlic cloves, minced | Wash, peel and mince |
| 3 teaspoons honey | |
| 2 tablespoons oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine chili garlic sauce, soy sauce, garlic and honey in a bowl; Stir | |
| 2 | Add shrimp and marinate for 15 minutes. | |
| 3 | In a large skillet, heat oil on high until hot. | |
| 4 | Drain excess liquid from shrimp. | |
| 5 | Carefully add to the hot oil. | |
| 6 | Stir fry until cooked. | About 5-7 minutes. Cook until internal temperature reaches 145° F for 15 seconds. |
Recipe Name: Shrimp Salad with Creamy Tarragon Dressing
Recipe Category: Dinner Entrée
Portion Size: ½ c. shrimp salad on ½ c. watercress leaves
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups cooked small shrimp | Deveined, peeled and tail removed. |
| 1/2 cup light mayonnaise | |
| 1 teaspoon fresh lemon zest | |
| 1/2 cup fresh lemon juice | |
| 1/4 cup fresh Tarragon | |
| 1 teaspoon Dijon mustard | |
| 1/4 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 4 cups chopped watercress leaves | Or other green leafy vegetable. Remove any tough stems or membranes. |
| 2 tablespoons drained capers | |
| 1 large avocado | Wash, peel, seed and dice. (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl, combine mayonnaise, lemon zest, lemon juice, tarragon, mustard, salt, shrimp, cappers and pepper. | |
| 2 | On individual serving plates. Place ½ cup watercress leaves. Top with ½ cup shrimp. | |
| 3 | Just before serving top with avocado. Serve chilled. |
Recipe Name: Shrimp Tacos with Creamy Cilantro Lime dressing
Recipe Category: Dinner Entrée
Portion Size: 2 small tacos
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds shrimp | Peeled, deveined and tail removed |
| 1 tablespoon olive oil | |
| 1 tablespoon chili powder | |
| 1/2 teaspoon garlic powder | |
| 1/4 teaspoon onion powder | |
| 1/2 teaspoon paprika | |
| 1 teaspoon ground cumin | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon ground black pepper | |
| 1/2 teaspoon sugar | |
| 1/4 Cup shredded low fat cheddar cheese | |
| 3 Cups shredded cabbage | Wash, trim and chop |
| 16 Flour small tortillas | May use whole grain |
| Sauce: | |
| ¼ cup thinly sliced green onions | Washed, trimmed and sliced thin. |
| ¼ cup chopped fresh cilantro | |
| ¼ cup light mayonnaise | |
| 1/2 teaspoon zest of lime | |
| 2 tablespoons lime juice | |
| ¼ teaspoon salt | |
| 1 clove garlic, minced | Washed trimmed and minced |
| ½ cup light sour cream |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large flat bowl combine chili powder, garlic powder, onion powder, paprika, cumin, salt, black pepper and sugar. | |
| 2 | Heat oil in large pan heat oil to medium high heat. | |
| 3 | Dredge shrimp in seasoning and cook in pan. | Cook until internal temperature reaches 145 F degrees for 15 seconds. |
| 4 | Prepare sauce in a small bowl by mixing, green onions, cilantro, mayonnaise, lime zest, lime juice, salt, garlic and sour cream . | |
| 5 | Wrap tortillas in foil and 350 warm in oven for 20 minutes. In heated tortillas and top with shrimp, cabbage, cheese and sauce.. |
Recipe Name: Southwest Style Salmon Casserole
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 flour tortillas | May use whole wheat tortillas |
| 4 cups canned salmon, in water, drained | |
| 1 (15 oz.) can no added salt black beans | drained and rinsed |
| 1 cup frozen whole kernel corn, thawed | |
| 1 (10 oz.) can enchilada sauce | |
| 1 small onion, finely chopped | Wash, peel and chop |
| 2 teaspoons chili powder | |
| 2 teaspoons cumin | |
| 8 oz. low fat cheddar or Monterey Jack cheese | |
| 1/2 cup light sour cream | |
| 1/2 cup salsa | |
| 1 Avocado, peeled (optional) | Wash, seed, peel and dice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees F | |
| 2 | Spray baking pan with cooking spray; Line pan with 4 flour tortillas | |
| 3 | Mix together the salmon, corn and beans | or Salmon |
| 4 | Spread 1/3 mixture over tortillas | |
| 5 | Sprinkle with 1/3 of cheese | |
| 6 | Layer with 4 tortillas. Spread the remaining salmon mixture over the top. Add the remaining cheese. | |
| 7 | Cover with foil and bake for 25 minutes until hot throughout | |
| 8 | Sprinkle with remaining cheese | |
| 9 | Return to top shelf under broiler for 1-2 minutes until cheese is just browned. | Cook until internal temperature reaches 165° F for 15 seconds. |
| 10 | Serve with sour cream, avocado and salsa as desired |
Recipe Name: Southwest Style Tuna Casserole
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 flour tortillas | May use whole wheat tortillas |
| 4 cups light tuna in water, drained | |
| 1 (15 oz.) can no added salt black beans | drained and rinsed |
| 1 cup frozen whole kernel corn, thawed | |
| 1 (10 oz.) can enchilada sauce | |
| 1 small onion, finely chopped | Wash, peel and chop |
| 2 teaspoons chili powder | |
| 2 teaspoons cumin | |
| 8 oz. low fat cheddar or Monterey Jack cheese | |
| 1/2 cup light sour cream | |
| 1/2 cup salsa | |
| 1 Avocado, peeled (optional) | Wash, seed, peel and dice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees F | |
| 2 | Spray baking pan with cooking spray; Line pan with 4 flour tortillas | |
| 3 | Mix together the tuna, corn and beans | or Salmon |
| 4 | Spread 1/3 mixture over tortillas | |
| 5 | Sprinkle with 1/3 of cheese | |
| 6 | Layer with 4 tortillas. Spread the remaining tuna mixture over the top. Add the remaining cheese. | |
| 7 | Cover with foil and bake for 25 minutes until hot throughout | |
| 8 | Sprinkle with remaining cheese | |
| 9 | Return to top shelf under broiler for 1-2 minutes until cheese is just browned. | Cook until internal temperature reaches 165° F for 15 seconds. |
| 10 | Serve with sour cream, avocado and salsa as desired |
Recipe Name: Sweet and Sour Shrimp
Recipe Category: Dinner Entrée
Portion Size: 3 oz. pork, 1 c. serving size with sauce and vegetables
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 ½ lb. shrimp | Deveined, peeled and tail removed |
| 1 16 ounce can pineapple chunks (juice packed) | |
| 2/3 cup sugar | |
| ½ cup vinegar | |
| ¼ cup cornstarch | |
| 2 teaspoons instant chicken bouillon granules | |
| ¼ cup lite soy sauce | |
| 2 eggs, beaten | |
| ½ cup cornstarch | |
| ½ cup flour | |
| ½ cup water | |
| ¼ teaspoon black pepper | |
| 2 Tablespoon oil | |
| 4 medium carrots | Wash, Peel, and thinly sliced at an angle |
| 4 cloves garlic, minced | |
| 2 Large Bell peppers Green or Red | Wash, remove stem and seeds, and cut into ½ inch pieces |
| 4 Cups, hot cooked rice | May use brown or white enriched rice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | For sauce, drain pineapple, reserving juice. Cut pineapple into ½ inch pieces. | |
| 2 | Add water to reserved juice to equal 1 ½ cups | |
| 3 | Stir in sugar, vinegar, the 2 Tablespoons cornstarch, soy sauce and bouillon and set aside | |
| 4 | For batter: In a small bowl, combine egg the ¼ cup cornstarch, flour, water and pepper. | |
| 5 | Whisk thoroughly, until smooth. | |
| 6 | Dip shrimp into batter. In small amount of oil, sauté about 1/3 of the shrimp. Cook pieces for 4-5 minutes on medium high heat. Batter Should be golden brown. Repeat until all chicken is cooked. Drain any excess oil on paper towels. | Cook 165° F degrees for chicken |
| 7 | In a large skillet or wok, Add 1 Tablespoon oil, and heat over medium high heat. | |
| 8 | Stir fry carrots and garlic for 1 minute. | |
| 9 | Add sweet peppers and stir fry for 1 to 2 minutes, or till tender crisp | |
| 10 | Push from center of pan. Stir in sauce into center of pan or wok. Cook until thick and bubbly | |
| 11 | Stir in all pineapple and shrimp. Stir together all ingredients to coat with sauce. Heat through. | Cook until temperature reaches 165°F. Serve. |
Recipe Name: Tuna and Peas Pasta Salad
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. pasta | May use whole grain pasta |
| 4 cups canned tuna | water packed, drained, flaked |
| 1 cup frozen peas, thawed | |
| 1/4 cup olive oil | |
| 2 garlic cloves, minced | Washed, peeled and minced |
| 1/2 cup fresh lemon juice | |
| 1 teaspoon lemon zest | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1/4 cup Parmesan Cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a pot of water to a boil. Cook pasta until al dente, about 9 minutes, or as package directs | Reserve 1 cup of cooking water; drain pasta |
| 2 | In a large bowl add garlic and tuna. Flake tuna. | |
| 3 | Add lemon juice, lemon zest, salt, olive oil and pepper. | |
| 4 | Toss to coat. Add pasta and peas. Gently toss. Chill. | |
| 5 | Top with Parmesan cheese just before serving. | |
| 6 | Serve chilled |
Recipe Name: Tuna Baked Spaghetti
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. spaghetti | May use whole grain noodles or pasta |
| 4 cups canned tuna | Water packed, drained, flaked. |
| 2 tablespoons olive oil | |
| 2 garlic cloves, minced | Wash, peel and mince |
| 6 eggs, beaten | |
| 1 cup nonfat milk | |
| 1 large onion, chopped | Wash, peel and chop |
| 1 cup grated Parmesan Cheese | |
| 1/4 cup bread crumbs |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees. | |
| 2 | Cook spaghetti according to the directions on the package. Drain | |
| 3 | Heat oil in large skillet over medium heat . Add garlic and onion. Cook until tender. | |
| 4 | In a large bowl combine, spaghetti, milk, onion, garlic, tuna, and eggs. | |
| 5 | Pour mixture in sprayed baking dish. | |
| 6 | Top with cheese and bread crumb. | |
| 7 | Top with remaining cheese and bread crumbs Bake in 350 degree oven uncovered for 20-30 minutes until hot. | Cook until internal temperature reaches 165° F for 15 seconds. |
| 8 | Place under preheated broil and cook until fully set and starting to brown. |
Recipe Name: Tuna Cakes
Recipe Category: Dinner Entrée
Portion Size: 4 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups canned tuna | Drained and flaked. |
| 1 cup bread crumbs | |
| 1/2 cup minced onion | Washed, peeled and minced |
| 3 eggs, beaten | |
| 1 teaspoon salt | |
| 1/4 teaspoon paprika | |
| 2 tablespoons Dijon mustard | |
| 2 tablespoons olive oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Combine tuna, bread crumbs, onions, eggs, salt, Dijon mustard and paprika. | |
| 2 | Form these ingredients into 4 oz. cakes | |
| 3 | Sauté in olive oil until brown | Cook until internal temperature reaches 165° F for 15 seconds. |
Recipe Name: Tuna Cakes with Creamy Citrus Sauce
Recipe Category: Dinner Entrée
Portion Size: 3 oz. and 2 tablespoons sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups, water packed tuna | drained and flaked |
| 1 1/2 cup seasoned bread crumbs | |
| 1/2 cup minced onions | Wash, peel and mince |
| 1/2 cup red bell pepper | Wash, trim and chop finely |
| 3 eggs | |
| 1 cup nonfat milk | |
| 1 teaspoon salt | |
| 1/4 cup oil | |
| Sauce:1/2 cup light mayonnaise1/4 cup light sour cream2 tablespoons nonfat milk1 teaspoon lime zest1/4 cup fresh lime juice1/4 teaspoon ground cumin | Or use lemon zest and lemon juiceOr use orange zest and orange juice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl toss together tuna, bread crumbs, onions, eggs, nonfat milk bread crumbs, salt and red pepper. Shape mixture into 8 patties | |
| 2 | In a large nonstick skillet heat oil. Sauté patties, a few at a time, until golden brown on both sides, about 3 minutes per side | Cook until internal temperature reaches 165° F for 15 seconds. Keep warm. |
| 3 | For each serving, spoon over sauce tuna cakes. |
Recipe Name: Tuna Cakes with Lemon Dill Sauce
Recipe Category: Dinner Entrée
Portion Size: 4 oz. plus 1 tablespoon sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups, water packed tuna, drained and flaked | |
| 1 1/2 cup seasoned bread crumbs | |
| 1/2 cup green onions | Wash, trim and finely chop (including green tops) |
| 1/4 cup Dijon mustard | |
| 2 Eggs | |
| ½ cup nonfat milk | |
| 1 teaspoon grated lemon peel | (optional) |
| 2 tablespoons lemon juice | |
| 2 tablespoons oil | |
| Lemon slices (optional) | |
| Sauce:2 Tablespoons margarine or butt2 Tablespoons flour1/2 Cup low sodium chicken broth2 Tablespoons lemon juice1/2 Teaspoon dill weed |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl toss together tuna, breadcrumbs, onions and Dijon mustard. | |
| 2 | In a small bowl beat together egg and milk; stir in lemon peel and lemon juice. Stir into tuna mixture; toss until moistened. | |
| 3 | With lightly flour hands, shape mixture into 16 two-inch patties. | |
| 4 | In a large nonstick skillet, heat oil to medium high heat. | |
| 5 | Sauté patties, a few at a time, until golden brown on both sides, about 3 minutes per side | Cook until internal temperature reaches 165° F for 15 seconds. Keep warm. |
| 6 | For sauce, in a small saucepan, melt margarine | |
| 7 | Add flour and stir. Add broth, lemon juice, and dill. | |
| 8 | Heat to boiling. Reduce heat and simmer until thick | |
| 9 | For each serving, spoon over sauce tuna cakes. Top with lemon slices |
Recipe Name: Tuna Cakes with Red Pepper Sauce
Recipe Category: Dinner Entrée
Portion Size: 4 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ½ cup light mayonnaise | |
| ¼ cup fresh chives | Wash, trim and chop |
| 2 tablespoons fresh parsley | Wash, trim and mince |
| 1 tablespoon lemon juice | |
| ½ teaspoon paprika | |
| 2 ½ cups canned tuna | Drained, and measured |
| ½ cup bread crumbs | |
| RED PEPPER SAUCE: | |
| 1/2 cup sweet red pepper | Wash, trim and finely chop |
| 1/4 cup green onions | Wash, trim and finely chop (including green tops) |
| 1/4 cup Dijon mustard | |
| 1/4 cup light mayonnaise | |
| 1/4 cup light sour cream | |
| 2 tablespoons red onion | Wash, peeled and minced |
| 2 teaspoons parsley flakes | |
| 1 tablespoon lemon juice | |
| ¼ teaspoon salt | |
| ¼ teaspoon pepper | |
| 3 tablespoons olive oil | |
| 8 Lemon wedges | (optional garnish) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large bowl, combine mayonnaise, chives, parsley, lemon juice, paprika, pepper, tuna and bread crumbs; mix well. | |
| 2 | Shape 1/4 cup full of tuna mixture into patties. | |
| 3 | Meanwhile, for sauce, in a blender of food processor, combine the red pepper, onions, mustard, mayonnaise, sour cream, onion, parsley, honey, lemon juice, salt and pepper; cover and process until finely chopped. | Refrigerate until serving. |
| 4 | In a large skillet, heat ½ oil to medium high heat. | |
| 5 | Place half of the tuna cakes in skillet. | Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over) |
| 6 | Repeat with remaining oil and tuna cakes. Serve with sauce and lemon wedges. | Cook until internal temperature reaches 145° F for 15 seconds. |
Recipe Name: Tuna Leek Casserole
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. Noodles or pasta | May use whole grain noodles or pasta |
| 4 cups canned tuna water packed, drained, flaked | |
| 2 tablespoons olive oil | |
| 2 tablespoons flour | |
| 2 garlic cloves, minced | |
| 4 large leeks | Wash, trim and slice thin |
| 2 cups nonfat milk | |
| 1 8oz. light cream cheese softened | |
| 2 tablespoons Dijon mustard | |
| 1/4 cup fresh lemon juice | |
| 1 teaspoon lemon zest | |
| 1 cup grated low fat shredded Monterey jack cheese | |
| 1/4 cup bread crumbs |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees | |
| 2 | Cook noodles according to the directions on the package. | |
| 3 | Heat oil in large skillet over medium heat Add leeks. Sprinkle with flour. Gradually stir in milk | Cook until leeks are tender |
| 4 | Stir in cream cheese, and mustard. | Cook 5 minutes stirring constantly |
| 5 | Remove from heat and stir in noodles, lemon juice, zest, tuna and half of the cheese. | |
| 6 | Spray baking dish with nonstick cooking spray. | |
| 7 | Add mixture to baking dish. | |
| 8 | Top with remaining cheese and bread crumbs. | |
| 9 | Bake in 350 degree oven uncovered for 20-30 minutes until hot | Cook until internal temperature reaches 165° F for 15 seconds. |
Recipe Name: Tuna Loaf
Recipe Category: Dinner Entrée
Portion Size: 4 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 cup finely chopped onion | Wash, peel and chop |
| 2 teaspoons dried dill weed | |
| 1/4 teaspoon pepper | |
| 2 tablespoons Dijon mustard | |
| 2 tablespoons olive oil | |
| 3 eggs, beaten | |
| 1 cup bread crumbs | |
| 1/2 cup milk | |
| 4 cups tuna, drained and broken into chunks (water packed) | |
| 8 oz. low fat cheddar cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a saucepan cook onion, dill weed, and pepper in olive oil till onion is tender. | |
| 2 | Combine egg, bread crumbs, Dijon Mustard. milk, and onion mixture. Add tuna; mix well | |
| 3 | Shape into a loaf in a greased shallow baking pan. | |
| 4 | Bake in a 350 degree oven for 30 to 35 minutes. | Cook until internal temperature reaches 165° F for 15 seconds. |
| 5 | Top with cheese . |
Recipe Name: Tuna Muffin Melt
Recipe Category: Dinner Entrée
Portion Size: 3 oz.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups tuna | (drained water packed) |
| 1/2 cup light mayonnaise | |
| 2 tablespoons Dijon mustard | |
| 1 8 oz. light cream cheese | softened |
| 1/2 cup celery, diced | Wash, trim and dice |
| 8 green onions | Wash, trim and slice with green tops |
| 8 oz. low fat shredded cheddar cheese | |
| 8 English Muffins |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a medium sized bowl, combine tuna mayonnaise, cream cheese, Dijon mustard, and celery | |
| 2 | Spilt muffins in half. Top with tuna salad. Spread and flatten. | |
| 3 | Top with cheddar cheese and green onions Bake in a 400 degree oven 10 to 12 minutes | Cook until internal temperature reaches 165° F for 15 seconds. |
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140° F. Do not mix old product with new. Cool
Recipe Name: Tuna Noodle Casserole
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. noodles | May use whole grain noodles or pasta |
| 4 cups canned tuna | Water packed, drained, flaked. |
| 2 tablespoons olive oil | |
| 2 tablespoons flour | |
| 2 garlic cloves, minced | Wash, peel and mince |
| 1 large onion, chopped | Wash, peel and chop |
| 1 cup carrots | Wash, peel, trim and dice. |
| 1 cup celery, diced | Wash, trim and dice |
| 3 cups nonfat milk | |
| 1 (8oz.) light cream cheese | softened |
| 2 tablespoons Dijon mustard | |
| 1 cup frozen peas | |
| 1 cup grated Parmesan Cheese | |
| 1/4 cup bread crumbs |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees. | |
| 2 | Cook noodles according to the directions on the package. | |
| 3 | Heat oil in large skillet over medium heat. Add garlic, onion, carrots and celery. Cook until carrot is tender.Sprinkle with flour | |
| 4 | Gradually stir in milk; Cook 5 minutes stirring constantly. | |
| 5 | Stir in cream cheese, and mustard | |
| 6 | Remove from heat and stir in noodles, peas and half of the parmesan. Stir in tuna. | |
| 7 | Spray baking dish with nonstick cooking sprayAdd mixture to baking dish | |
| 8 | Top with remaining cheese and bread crumbs Bake in 350 degree oven uncovered for 20-30 minutes until hot | Cook until internal temperature reaches 165° F for 15 seconds. |
Recipe Name: Tuna (or Salmon) Pasta with Lemon Garlic Sauce
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. pasta | May use whole grain pasta |
| 4 cups canned tuna (or salmon) | Water packed, drained, flaked |
| 1/4 cup olive oil | |
| 6 garlic cloves, minced | Washed, peeled and minced |
| 1/2 cup fresh lemon juice | |
| 1 teaspoon lemon zest | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 2 tablespoons parsley flakes |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a pot of water to a boil. | |
| 2 | Cook pasta until al dente, about 9 minutes, or as package directs. | |
| 3 | Reserve 1 cup of cooking water; drain pasta. | |
| 4 | Heat in a large pan over medium-low heat. | |
| 5 | Add garlic and sauté 1 minute; Stir in flaked tuna. | |
| 6 | Add lemon juice, lemon zest, salt and pepper. | |
| 7 | Add pasta and remaining water; toss pasta with sauce, sprinkle with parsley . Serve hot |
Recipe Name: Tuna and Pasta Salad with Lemon
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. pasta | May use whole grain pasta |
| 4 cups canned tuna | water packed, drained, flaked |
| 1 cup frozen peas, thawed | |
| 1/4 cup olive oil | |
| 2 garlic cloves, minced | Washed, peeled and minced |
| 1/2 cup fresh lemon juice | |
| 1 teaspoon lemon zest | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1/4 cup Parmesan Cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a pot of water to a boil. Cook pasta until al dente, about 9 minutes, or as package directs | Reserve 1 cup of cooking water; drain pasta |
| 2 | In a large bowl add garlic and tuna. Flake tuna. | |
| 3 | Add lemon juice, lemon zest, salt, olive oil and pepper. | |
| 4 | Toss to coat. Add pasta and peas. Gently toss. Chill. | |
| 5 | Top with Parmesan cheese just before serving. | |
| 6 | Serve chilled |
Recipe Name: Tuna Patties with Cheese Sauce
Recipe Category: Dinner Entrée
Portion Size: 4 oz. patty with 2 tablespoons sauce
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups canned tuna, drained and flaked | |
| 1 cup bread crumbs | May use whole grain bread crumbs |
| 1/2 cup minced onion | Wash, peel and dice |
| 3 Eggs, beaten | |
| 2 tablespoons lemon juice | |
| 3/4 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 1/2 cup nonfat milk | |
| 2 tablespoons Dijon mustard | |
| ¼ cup green onions with tops. | Wash, trim and slice thin. |
| Sauce:¼ c. margarine¼ c. flour¼ teaspoon paprika½ teaspoon dry mustard2 cups nonfat milk1 cup shredded low fat Swiss Cheese½ cup shredded low fat Cheddar CheeseSalt and Pepper to taste |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Preheat oven to 350 degrees | |
| 2 | Combine tuna, bread crumbs, onions, eggs, salt, lemon juice, milk, mustard and pepper. | |
| 3 | Form these ingredients into patties | |
| 4 | Place into baking dish sprayed with nonstick vegetable dish. Bake for about 45 minutes. | Cook until internal temperature reaches 165° F for 15 seconds. |
| 5 | For sauce: melt margarine in medium saucepan over low heat | |
| 6 | Stir in flour. Pour in milk. Add paprika, and mustard | |
| 7 | Cook stirring constantly until thickened. Stir in cheeses. | |
| 8 | Heat until melted and well blended. To serve top patty topped with cheese sauce and garnished with green onions. |
Recipe Name: Tuna Pea Pasta Salad
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (16 ounce) package pasta | |
| 4 cups peas, frozen | Thaw |
| 3 cups canned tuna | |
| ¼ cup olive oil | |
| 1/4 cup sliced unsalted almonds | Toasted |
| 2 teaspoons parsley flakes | |
| 2/3 cup lemon juice | |
| 1/2 teaspoon grated lemon zest | (optional) |
| 1 clove garlic | Washed, peeled and minced |
| 1/4 cup red onion | Washed, peeled and finely chopped |
| 1 teaspoon salt | |
| 1 pinch ground black pepper | |
| 2 Tablespoons capers | (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. | |
| 2 | In a large bowl, combine the olive oil, parsley flakes, lemon juice, lemon zest, garlic salt and peppers. Whisk to combine. | |
| 3 | Add pasta, tuna, red onion and peas. Toss to coat. Refrigerate for 1 hour. Top with almonds just before serving. |
Recipe Name: Tuna Salad with Creamy Tarragon Dressing
Recipe Category: Dinner Entrée
Portion Size: ½ c.tuna salad on ½ c. watercress leaves
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups canned water packed tuna, drained | |
| 1/2 cup light mayonnaise | |
| 1 teaspoon fresh lemon zest | |
| 1/2 cup fresh lemon juice | |
| 1/4 cup fresh Tarragon | |
| 1 teaspoon Dijon mustard | |
| 1/4 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 4 cups chopped watercress leaves | Or other green leafy vegetable. |
| 2 tablespoons drained capers | |
| 1 large avocado | Wash, peel, seed and dice. (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl, combine mayonnaise, lemon zest, lemon juice, tarragon, mustard, salt, tuna, cappers and pepper. | |
| 2 | On individual serving plates. Place ½ cup watercress leaves. Top with ½ cup tuna. | |
| 3 | Just before serving top with avocado. serve chilled. |
Recipe Name: Tuna Tortilla Roll Ups
Recipe Category: Dinner Entrée
Portion Size: ½ cup tuna mixture on 1 tortilla
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups water packed tuna, drained and flaked | |
| 8 lettuce leaves | Wash and trim |
| 1/2 cup celery, finely chopped | Wash, trim and finely chop |
| 1 cup, diced green apple | Wash, core and dice. |
| 1/2 cup light mayonnaise | |
| 8 (8-inch) whole grain flour or corn tortillas |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a medium bowl, combine tuna, celery, apple and mayonnaise. | |
| 2 | Top tortilla with lettuce leaf and tuna salad. | |
| 3 | Roll up tightly. Serve cold. |
Recipe Name: Tuna Pasta with Creamy Linguine
Recipe Category: Dinner Entrée
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. linguine | May use whole grain linguine |
| 4 cups canned tuna | water packed, drained, flaked. May use fresh tuna |
| 1/4 cup unsalted butter | |
| 1/4 cup all-purpose flour | |
| 1 tablespoon olive oil | |
| 6 garlic cloves, minced | Wash, peeled and minced |
| 1 1/2 cup fresh sliced mushrooms | Wash, trim and slice |
| 1 cup celery, diced | Wash, trim and dice |
| 1/2 teaspoon salt | |
| 1/4 teaspoon pepper | |
| 2 tablespoons parsley flakes | |
| 1 cup Parmesan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bring a pot of water to a boilCook linguine until al dente, about 9 minutes, or as package directsReserve 1/2 cup of cooking water; drain pasta | |
| 2 | Melt butter in a small pan over medium-low heatSprinkle in flour and cook, stirring, until thickened but not browned, about 2 minutes Whisk in milk and continue to cook until sauce is thick enough to coat the back of a spoon, about 3 minutesSeason with salt and pepperRemove from heat | |
| 3 | Warm oil in a large skillet over medium-high heatAdd garlic and cook, stirring, until golden, about 1 minuteAdd mushrooms and sauté until they release their liquid and begin to turn golden, about 5 minutesAdd onion, celery and cook, stirring, until vegetables are tender, about 5 minutes longer | |
| 4 | Stir sauce and reserved pasta water into vegetable mixture and cook, stirring, until heated through, about 5 minutesReduce heat to medium-low, add tuna, breaking it up, and cook until warmed through, about 2 minutesSeason with salt and pepperToss linguine with sauce, sprinkle with parsley and Parmesan cheese, and serve hot | Cook until internal temperature reaches 165° F for 15 seconds. |
Recipe Name: White Fish with Coconut Curry Sauce
Recipe Category: Dinner Entrée
Portion Size: 4 oz. fish and ½ c. rice
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 teaspoon dark sesame oil, divided | Or may use olive oil |
| 2 teaspoons minced peeled fresh ginger | Or 1 teaspoon ground ginger |
| 2 garlic cloves, minced | Wash, peel and mince |
| 1 cup finely chopped red bell pepper | Wash, core and chop |
| 1 cup chopped green onions | Wash, trim and chop (including green tops) |
| 1 teaspoon curry powder | |
| 1/4 cup red curry paste | (optional) |
| 1 teaspoon ground cumin | |
| 1/3 cup low-sodium soy sauce | |
| 1 tablespoon brown sugar | |
| 1/2 teaspoon salt, divided | |
| 2 (14-ounce) cans light coconut milk | |
| 2 tablespoons chopped fresh cilantro | or 2 teaspoon dried cilantro |
| 8 (4-ounce) white fish fillets | |
| Cooking spray | |
| 4 cups hot cooked brown rice | |
| 8 lime wedges (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat broiler | |
| 2 | Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat | |
| 3 | Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute | |
| 4 | Stir in curry powder, curry paste, and cumin; cook 1 minute | |
| 5 | Add soy sauce, sugar, 1/4-teaspoon salt, and coconut milk; bring to a simmer (do not boil) Remove from heat; stir in cilantro | |
| 6 | Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt | |
| 7 | Place fish on a baking sheet coated with cooking spray | |
| 8 | Broil 7 minutes or until fish flakes easily when tested with a fork | Cook until internal temperature reaches 145° F for 15 seconds. |
| 9 | Serve fish with sauce, rice, and lime wedges |
Posted in Seafood Dinner Recipes
