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An
elegant meal doesn't always mean that
excessive amounts of time have to be spent preparing it.
It also doesn't mean that it has to be a difficult
recipe. Seafood is something that can be somewhat
intimidating to try, but it's really not so hard.
Follow this recipe, and not only will you be pleased,
but your family and guests will love this meal, too!
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Entree |
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Seafood-Stuffed
Whitefish
Whitefish
isn't usually quite as expensive as some
seafood, so this entree is affordable, yet delectable!
This recipe can be put together much earlier in the day,
refrigerated, and then bake it in the oven when ready.
2-1/2
lbs. whitefish fillets, (bones removed)
3 tablespoons butter, melted
Dried dill weed
Seafood-Rice Stuffing (recipe follows and is easy!)
Prepare
the Seafood-Rice stuffing (below). Set aside for the moment.
Heat oven to 350 degrees.
Line a baking dish with aluminum foil and then spray with
cooking spray. Lay one fillet in pan. Spread a large layer
of stuffing onto the fillet, and top the stuffing layer with another
whitefish fillet. (If fillets are small, then make as many stuffed
fillets as necessary for your guests. If fillets are very large,
you may
only need one good sized stuffed fillet of whitefish. You'll be
cutting
them into serving size pieces when done.)
Brush butter
over top of fillets and then sprinkle a little dill weed
on top. Bake, covered, at 350 degrees for 50-60 minutes.
Seafood Rice
Stuffing
1
box Uncle Ben's Wild Rice
1 can (4 to 4-1/2 oz.) tiny shrimp, rinsed and drained
Prepare rice according to package directions.
When done, rinse and drain the shrimp, then add to rice.
Mix well to combine.
Stuff the whitefish with the rice mixture.
Side
Dish
Broccoli-filled
Tomato Cups
1-1/2
cups soft bread crumbs, divided
1 cup grated Parmesan cheese, divided
6-8 medium sized tomatoes
2 cups chopped broccoli
1 cup shredded cheddar cheese
3/4 cup mayonnaise
Salt and pepper to taste
Combine
1/2 cup of bread crumbs and 1/4 cup parmesan cheese.
Set aside.
Cut a thin slice off the top of each tomato. Gently scoop out
the insides of tomato and turn them upside down on a paper
towel to drain. (Reserve the tomato pulp.)
Cook the broccoli until crisp-tender. Drain.
Chop tomato pulp and place in a large bowl.
Add broccoli, cheddar cheese, mayonnaise, salt, pepper,
and remaining crumbs and parmesan cheese. Mix gently.
Stuff the tomatoes with mixture. Place in a sprayed baking
dish. Sprinkle with reserved crumb mixture. Bake, uncovered,
at
350 degrees for 45 minutes or so.
Dessert
Easy
Peanut Butter Pie
This
dessert is very rich-tasting, and a small
slice will go a long way. You don't bake this
pie, so it's really very simple to make...
1
16-oz. jar peanut butter
1 8-oz. package reduced fat cream cheese, softened
3/4 cup honey
1 8-oz. container Cool Whip, thawed
1 prepared chocolate pie crust
2 tablespoons chocolate chips
1/2 teaspoon Crisco
Beat
together cream cheese and honey until well mixed.
Stir in peanut butter, and mix well.
Fold in the Cool Whip.
Spoon entire mixture into pie crust.
Next:
heat chocolate chips and Crisco over a low heat or
in microwave just until melted. Make sure it's completely
mixed together, then drizzle over top of pie.
Chill the pie for at least 4 hours before serving.
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