Crabmeat Casserole;  Rotini with Nuts and Bacon; Tuscan Bread Salad; Reduced Fat Stuffing

Crabmeat Casserole


1 (10-oz.) package frozen chopped broccoli
2 Tbsp. water
1 cup shredded Cheddar cheese
6 Tbsp. butter or margarine, melted, divided
2 Tbsp. minced onion
2 Tbsp. all-purpose ?our
½ tsp. salt
1/8 tsp. curry powder
1 cup milk
1 Tbsp. lemon juice
8 oz. imitation crabmeat, chopped
½ cup soft bread crumbs

1 Preheat oven to 350°F. Combine broccoli and water in a microwave-safe dish. Microwave on  HIGH until tender, about 5 minutes; drain.

2  Spray a small baking dish with cooking spray. Spread broccoli over bottom. Sprinkle with   Cheddar.

3  Heat 4 tablespoons butter in a medium skillet over medium heat. Add onion. Cook 3 minutes. Stir in ?our, salt and curry powder. Add milk. Cook, stirring continually, until thickened, about 3 minutes.

4  Stir lemon juice and crabmeat into skillet. Spoon sauce over broccoli. Toss bread crumbs with remaining butter in bowl; sprinkle over sauce. Bake until golden and bubbly, about 30  minutes.

TIP: You can save up to 50 percent on the cost of the crabmeat by substituting tiny, frozen salad or popcorn shrimp for the imitation crabmeat (sometimes labeled surimi).

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Rotini with Nuts and Bacon

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16 oz. rotini pasta
1 tsp. olive oil
½ lb. lean bacon cut into 2-inch pieces
½ cup pecan halves
2 cups broccoli ?orets
4 large carrots, thinly sliced
½ tsp. salt
½ cup grated Parmesan cheese
1 Tbsp. butter or margarine

1  Cook pasta in a large pot of boiling water with olive oil according to package directions.  Drain. Rinse with cold water.

2   Meanwhile, fry bacon in a large skillet until crisp, about 8 minutes. Remove bacon from skillet but leave drippings. Add pecans to  skillet and cook until brown, about 3 minutes.  Drain nuts.

3  Cook broccoli and carrots in boiling water in a medium saucepan until crisp-tender, about 5  minutes. Drain. Combine pasta, bacon, pecans and vegetables in a large bowl. Add salt,  Parmesan and butter; mix well.
TIP: Rotini are corkscrew-shaped pasta. If they are unavailable or priced higher than other pasta shapes, you can substitute bow tie pasta or even elbow macaroni with excellent and delicious results.

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Tuscan Bread Salad
recipe by

4 (1 inch thick) slices Artisan Como Bread
¾ lb. ripe tomatoes, cut into 1- to 2-inch chunks
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Red Wine Vinegar
2 Tbsp. chopped pimento-stuffed, Spanish-style green olives
1½ tsp. drained Non Pareille Capers
1 tsp. minced garlic
1/8 tsp. hot chile ?akes
salt and freshly ground black pepper
2 cups baby arugula
? cup lightly packed Basil leaves

1   Preheat oven to 400ºF. Tear bread into ½- to 1-inch pieces and place in a baking pan. Bake  until bread is light golden and crisp, 10 to 15 minutes, stirring occasionally. Let cool.

2   Meanwhile, place tomatoes and any juices in a salad bowl. Stir in olive oil, vinegar, olives,  capers, garlic, and chile ?akes.

3   Stir cool bread into tomato mixture. Season to taste with salt and pepper. Let stand just until  bread is softened, 10 to 15 minutes, stirring occasionally.

4   Add arugula and basil, mix, and serve.

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Reduced Fat Stuffing

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3¾ cups cubed white bread
1½ cups cubed whole-wheat bread
3 Tbsp. olive oil
1 cup chopped onion
6 large garlic cloves, roughly chopped
½ lb. low-fat turkey sausage
¾ cup chopped celery
2½ tsp. dried sage
1½ tsp. dried rosemary
½ tsp. dried thyme leaves
1 Golden Delicious apple, cored and chopped
¾ cup dried cranberries
? cup minced fresh parsley
1 cup Cabot 50% Reduced Fat Cheddar, cut into 1-inch chunks
¾ cup turkey stock

1  Preheat oven to 350°F.

2 Spread white and whole-wheat bread cubes in single layer on large baking sheet. Bake for about 7 minutes or until nicely toasted. Transfer to large bowl and set aside.

3   Heat large skillet over medium-high heat. Add oil, onions and garlic. Cook, stirring, for several minutes until onions are golden.

4   Add sausage, breaking up with spoon, and cook until evenly browned. Add celery, sage,  rosemary and thyme; cook, stirring, for 2 minutes to blend ?avors.

5    Pour sausage mixture over bread cubes. Mix in apple, cranberries, parsley and cheese. Drizzle with turkey stock and toss together lightly. Let cool.

6     Spoon stuf?ng into turkey, loosely ?lling cavity. (Alternatively, bake at 375°F in an oiled dish covered with foil for 30 minutes, then uncovered for 20 minutes longer.)
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