Ingredients:

• 8 oz medium raw shrimp, peeled and deveined
• 4 Tablespoons olive oil, divided
• 2 cloves garlic, minced
• 2 leeks, chopped
• 7 eggs
• salt and pepper
• 1 package (3 oz) goat cheese
• olive oil cooking spray

Directions:

1. Preheat oven to 350 degrees. Cut each shrimp into 4 pieces.
2. Heat 2 tablespoons oil in medium skillet with ovenproof handle over medium-high heat. Add garlic; cook and stir 30 seconds or until just fragrant. Add shrimp; cook and stir 3-4 minutes or until shrimp are pink and opaque. Remove to plate; set aside.
3. Heat remaining 2 tablespoons oil in same skillet over medium heat. Add leeks; cook and stir 4-5 minutes or until tender. Remove to plate with shrimp, cool 5 minutes.
4. Whisk eggs in medium bowl; season with salt and pepper. Crumble goat cheese into eggs. Stir in shrimp and leeks.
5. Spray medium nonstick skillet with cooking spray; heat over medium-low heat. Add egg mixture; cook 5 minutes. Transfer skillet oven; bake 10-12 minutes or until center is just set. Remove; cool 10 minutes. Cut into wedges.  Makes 6-8 servings.

FOR FISH FILLETS:

• 3/4 cup California walnuts, finely chopped
• 3/4 cup Panko bread crumbs
• 1 teaspoon garlic salt
• 1/2 teaspoon dried dill
• 1 lb. cod fillets, cut into 3″ long pieces
• 2 eggs, beaten
• 1 tablespoon spicy brown mustard
• 1/2 cup flour
• lemon wedges, for serving

FOR THE LEMON DILL TOPPING (stir together):

• 1/4 cup plain Greek yogurt
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic salt
• 1/8 teaspoon dried dill

Preheat oven to 400 degrees and line a baking sheet with foil; coat with nonstick cooking spray.  Stir together walnuts, bread crumbs, garlic salt and dill in a shallow dish.  Beat together eggs and mustard in a second shallow dish.  Place flour in a separate shallow dish.  Roll fish pieces into flour, then egg mixture, then walnut mixture and place on baking sheet.  Bake for 15-20 minutes or until fish flakes easily with a fork.  Serve immediately with lemon wedges and lemon dill topping.

YIELD:  4 servings

• 1 pond ground beef
• 1/4 cup onion, chopped
• 1 can green chilies (optional)
• 2 eggs, beaten
• 2 cups cream-style corn
• 2/3 cup milk
• 1 (6 oz.) package corn bread mix
• 3/4 cup cheddar cheese, shredded

Preheat oven to 425 degrees.  Brown ground beef and onion in skillet.  Drain, add green chilies and set aside.  Combine eggs, 1 cup of corn and the milk with the corn bread mix.  Stir just until dry ingredients are moistened.  Pour 1/2 of mixture into a greased 9″ dish.  Top with meat mixture, cheese and remaining corn.  Pour remaining half of batter on top of this and bake for 25-30 minutes.  Serves 4 to 6.

Ingredients:

• 4 chicken breasts
• 3/4 cup chopped onion
• 2 teaspoon chili powder
• 1 can cream of chicken soup
• 1 bag of tortilla chips (Doritos)
• 1/2 cup chopped green pepper
• 1/2 cup milk
• 1 can cream of mushroom soup
• 1/2 pound sharp cheddar cheese, grated

Directions:

Cook chicken until tender in 5-6 cups of water, drain. Cut/dice into bite size pieces. Crush tortilla chips and spread in 2 quart casserole or oblong dish. Add chicken. Blend remaining ingredients except cheese. Pour over chicken. Top with cheese. Bake in 350 degree oven for 40 minutes.

Ingredients:

• 1 (12 oz) can of tuna in water, drained
• 1 large egg
• 2 Tablespoons green onion, sliced
• 1/4 cup of mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 cup panko bread crumbs, divided
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon lemon juice
• salt and pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper, optional

Directions:

Combine tuna, egg, green onion, mayonnaise, mustard, 1/4 cup panko bread crumbs, Italian seasoning, lemon juice, salt, pepper, garlic powder and cayenne pepper. Form 8 patties. Coat patties in remaining panko bread crumbs then refrigerate for 30 minutes. Bake at 375 for 20 minutes. Serve with chili sauce or garlic aioli for dipping if desired.

• 1/2 lb. hot dogs, halved lengthwise and sliced
• 1 cup sliced celery
• 1/2 cup sliced carrot
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/8 teaspoon pepper
• 2 1/2 to 3 cups milk
• 2 cups (8 oz.) shredded cheddar cheese

In a large saucepan, combine hot dogs, celery, carrot, green pepper, onion and butter.  Cook and stir over medium heat until vegetables are tender.  Stir in flour and pepper until blended.  Gradually add milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add cheese; stir until melted.  YIELD:  5 servings.

• 6 cups uncooked egg noodles (about 12 oz.)
• 2 cans (10.75 oz. each) condensed cream of chicken soup, undiluted
• 1 cup (8 oz.) sour cream
• 3/4 cup 2% milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups cubed cooked chicken breasts
• 1 cup crushed Ritz crackers (about 20 crackers)
• 1/4 cup butter, melted

Preheat oven to 350 degrees.  Cook noodles according to package directions for al dente; drain.

In a bowl, whisk soup, sour cream, milk, salt and pepper until blended.  Stir in chicken and egg noodles.  Transfer to a greased 13″ x 9″ baking dish.  In another bowl, mix the crushed crackers and butter; sprinkle over top.  Bake for 30-35 minutes or until bubbly.

• 4 1/2 cups chredded rotisserie chicken
• 1 can (28 oz.) greenenchilada sauce
• 1 1/4 cups (10 oz.) sour cream
• 9 corn tortillas (6″), cut into 1 1/2 ” pieces
• 4 cups shredded Monterey Jack cheese

Preheat oven to 375 degrees.  In a greased 13″ x 9″ baking dish, layer half of ach of the following: chicken, enchilada sauce, sour cream, tortillas and cheese.  Repeat layers.

Bake, covered, 40 minutes.  Uncover; bake until bubbly, about 10 minutes.  Let stand 15 minutes before serving.

Freeze option:  Cover and freeze unbaked casserole.  To use, partially thaw in refrigerator overnight.  Remove from the frefrigerator 30 minutes before baking.  Preheat oven to 375 degrees.  Bake casserole as directed, increasing times as necessary to heat through and for a thermometer inserted into center to reach 165 degrees.

• 1/4 cup butter, cubed
• 2 celery ribs, chopped
• 2 medium carrots, sliced
• 1 medium green pepper, finely chopped
• 1 medium onion, chopped
• 1/4 cup all-purpose flour
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup 2% milk
• 1 carton (32 oz.) chicken broth
• 1 lb. potatoes (about 2 medium), peeled and cubed
• 1 can (8.75 oz.) whole kernel corn, drained
• 2 cups shredded cheddar cheese
• 1 tablespoon minced fresh parsley

In a 6 quart stockpot, heat butter over medium heat.  Add the celery, carrots, green pepper and onion; cook and stir for 3-4 minutes or until onion is tender.  Stir in flour and seasonings until blended.

Gradually stir in milk.  Add the chicken broth, potatoes and corn; bring to a boil.  Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender.

Stir in cheese until melted; remove from heat.  Puree soup using an immersion blender.  Or, cool slightly and puree in batches in a blender; return to pot and heat through.  Stir in parsley.

• 2 cans frozen grapefruit sections, thawed and drained
• 1 (3 oz.) package cream cheese, softened
• 1/3 cup mayonnaise
• 1/4 cup Coca-Cola
• 1/4 cup cocktail sauce
• 1/2 cup chopped pecans
• 2 tablespoons onions, minced
• 1 1/2 lb. shrimp, cleaned and cooked
• lettuce cups

Blend the ream cheese and mayonnaise together until smooth.  Add the Coca-Cola, cocktail sauce, pecans and onion and mix thoroughly.  Stir in the shrimp.  Place lettuce cups on salad plates and arrange the grapefruit in the cups.  Spoon the shrimp mixture on top.