Please Scroll Down to See Forums Below
J
jenscats5
Guest
guindilla said:
There's one in this thread using tuna - it's YUMMY!!
Edit: Found it!!
Tuna Stuffed Eggs
4 Hard boiled eggs, cooled, sliced in half, yolks removed -- reserve yolk from 2 eggs
Filling:
1 can Tuna, drained
Minced onion & celery
2 teaspoons relish
2 tablespoons FF mayo
1/4 teaspoon Lemon Pepper Seasoning
Black Pepper & Hot Sauce to taste
Mix yolks & filling ingredients together & stuff into egg white halves.
** Just thought -- instead of the mayo, you could use Cottage Cheese or FF Sour Cream or a combo of either/or/all three
J
jenscats5
Guest
Otherwise:
Deviled Eggs
6 hard-cooked large eggs, peeled
(use 3-4 of the yolks, add another one if you need it)
2-3 tablespoons mayonnaise
(Use FF or a combo of FF mayo & FF sour cream for a thicker, richer flavor)
1/8 teaspoon Worcestershire sauce
2 tablespoons minced celery
1 tablespoon minced dill pickle
2 teaspoons chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
Dash of hot sauce
Paprika
Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce.
Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.
Deviled Eggs
6 hard-cooked large eggs, peeled
(use 3-4 of the yolks, add another one if you need it)
2-3 tablespoons mayonnaise
(Use FF or a combo of FF mayo & FF sour cream for a thicker, richer flavor)
1/8 teaspoon Worcestershire sauce
2 tablespoons minced celery
1 tablespoon minced dill pickle
2 teaspoons chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
Dash of hot sauce
Paprika
Halve the eggs lengthwise and pop the yolks from the whites. Set the whites aside, rounded side up on a plate. Mix the yolks with the mayonnaise and Worcestershire sauce in a medium bowl until the mixture is smooth and light. Add the celery, pickle, parsley, and season with the salt and hot sauce.
Spoon the yolk mixture back into the whites and sprinkle with paprika. Serve now or cover and refrigerate until ready to serve.
J
jenscats5
Guest
Saw this chicken dish on "Everyday Italian" and it looked quite good!!
Roman-style Chicken
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
**To make it healthier, omit the Olive Oil and replace with broth or water....and use all chicken breasts....
Roman-style Chicken
4 skinless chicken breast halves, with ribs
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.
**To make it healthier, omit the Olive Oil and replace with broth or water....and use all chicken breasts....
J
jenscats5
Guest
Also saw this on the same show as a topping for a pork roast, however I think it would be great on baked chicken....
8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
For added flavor, top the chicken with the topping them with prosciutto slices....
8 large garlic cloves
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon olive oil
Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
For added flavor, top the chicken with the topping them with prosciutto slices....
J
jenscats5
Guest
Oh how I love pasta!!
Pasta with Tomato and Peas
Makes 6 servings.
1 pound linguine
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan
1/4 cup grated Romano
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
**I think this would be great with some chicken....
***I also think this is heavy-handed on the cheese....eliminate it or cut down the amount used considerably....
Pasta with Tomato and Peas
Makes 6 servings.
1 pound linguine
3 tablespoons extra-virgin olive oil
3 shallots, chopped
2 garlic cloves, minced
1 carrot, diced
1 teaspoon salt
1 teaspoon freshly ground black pepper
5 tablespoons tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan
1/4 cup grated Romano
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving 2 cups of the pasta water.
Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the shallots, garlic, carrots, salt, and pepper. Cook until tender, about 8 minutes. Add the tomato paste and 1/2 cup of the hot pasta water. Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary. Stir in the oregano, thyme, and parsley. Gently fold in the cooked pasta, peas, and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.
**I think this would be great with some chicken....
***I also think this is heavy-handed on the cheese....eliminate it or cut down the amount used considerably....
J
jenscats5
Guest
sbt2082 said:Tried this last night and used cottage cheese and the mrs. dash lemon pepper, and they were very good! Thanks for the recipe and idea
You're welcome!! They make a great afternoon snack....
WoNderWoMan25
New member
jenscat- yummy! thanks for that. gonna make us some Tuna Stuffed Eggs tonight I think!
I remember a mention of a tuna 'muffin' which was baked in cupcake tins. Anyone remember?
I remember a mention of a tuna 'muffin' which was baked in cupcake tins. Anyone remember?
