Food

Ingredients:

8 oz. macaroni, cooked
1lb. cheddar cheese, grated
1/2 cup chopped onions, sauteed
1 can sliced mushrooms
1 small jar chopped pimento
1 can cream of mushroom soup
1 cup mayonnaise
1 cup milk
1/2 stick of butter

Mix cooked macaroni, cheese, onions, mushrooms and pimento. Mix soup and mayonnaise together and add to macaroni. Mix in the milk. Place mixture in baking dish. Dot with butter and bake at 350 degrees for 45-50 minutes. [Full Story »] 

Shrimp Burgers

1.25 lb. unpeeled, medium-size shrimp (31/40 count)
1 large egg, lightly beaten
1 tbsp. mayonnaise
2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground red pepper
3 tbsp. finely chopped celery
2 tbsp. chopped green onion
1 tbsp. chopped fresh parsley
1.25 cups crushed cornbread crackers
4 kaiser rolls
Sweet 'n' Spicy Tartar Sauce (see recipe below)

Sweet 'n' Spicy Tartar Sauce

1 cup mayonnaise
2 tbsp. chopped fresh parsley
2 tbsp. horseradish
1.5 tsp. cajun seasoning
1.5 tsp. lemon juice
1/4 tsp. paprika

Peel shrimp; devein, if desired. Cut each shrimp into thirds.

Line a 15x10 pan with aluminum foil. Coat with cooking spray.

Stir together egg and next 4 ingredients until blended; stir in celery, green onion and parsley. Fold in shrimp and cracker crumbs. Shape into 4 burgers. Place on prepared pan and chill 1 to 24 hours.

Transfer to freezer and freeze 30 minutes.

Grill burgers to your liking. Place on buns with tartar sauce.
[Full Story »] 

Ingredients:

1 large onion
1/4 tsp. sugar
pinch salt
4 tsp. spicy brown mustard
3 tsp. horseradish
2 tsp. honey
8 slices light whole-wheat bread
12 slices light ham
4 slices low-fat swiss cheese

Coat medium-size nonstick skillet with nonstick cooking spray and place over medium heat. Add onion, sugar and salt to skillet; cover. Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.

Stir together mustard, horseradish and honey; set aside.

Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread. Place 2 tbsp. onions on top of the ham, then place 1 slice cheese on top of the onions. Place 4 remaining bread slices over cheese.

Spritz both sides of sandwich with nonstick cooking spray and cook in a nonstick skillet over medium heat for 5 to 8 minutes or until cheese has melted, turning halfway through.
[Full Story »] 

Ingredients:

2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans , preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar

Directions
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with chips.
[Full Story »]