Number of Servings: 1Ingredients: 1 Small individual ready made pizza crust1 1/2 Ounces (3T) crab flavored surimi seafood, flake or chunk style1/3 Cup combined vegetable toppings chosen from: thawed frozen loosepack corn, thawed frozen loosepack peas, thawed frozen loosepack broccoli cutes, thin slices red or green pepper, thin slices onion (separated into rings), thinly sliced mushrooms1/4 Cup meatless spaghetti or pizza sauce1 Slice or 2T grated mozzarella cheeseNutrition Information: Calories: 317
Protein: 19g
Fat: 10g
Cholesterol: 35mg
Sodium: 713mg
Instructions: Conventional method: Pre-heat oven to 400 degrees F. Place pizza "crust" on baking sheets; bake 5 minutes or according to package directions. Spread surimi seafood evenly, arrange 1/3 of vegetable toppings over surimi. Spoon sauce over vegetables, top with cheese. Bake 10-20 minutes, or until cheese is melted and sauce is bubbling hot.
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Number of Servings: 4Ingredients: 1/2 10-ounce package frozen chopped spinach, thawed and very well drained8 ounces Surimi Seafood, crab or lobster flavor, chunk style1/2 cup ricotta cheese1 tablespoon rice vinegar1 clove garlic, sliced1/4 teaspoon nutmeg3 dozen fresh or frozen wonton skins, thawedNutrition Information: Calories: 318
Protein: 17g
Carbohydrates: 55g
Fat: 4g
Cholesterol: 25mg
Sodium: 490mg
Percent calories from fat: 11%
Instructions: Combine the first 6 ingredients in a food processor and mix until smooth. Place 2 teaspoons of the surimi seafood mixture in the center of a wonton skin; lightly brush edges with water. Gently bring wonton corners together at top, twisting tightly to seal. Repeat until all skins and filling are used. Place filled wontons on a baking sheet.
Spray the top of each wonton lightly with butter-flavored cooking spray. Bake at 425°F for 5-10 minutes, until browned. Serve warm or at room temperature. Filled wontons may be frozen, uncooked. To use, thaw and bake as directed.
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Number of Servings: 4Ingredients: 8 ounces thin spaghetti, uncooked3 tablespoons peanut or canola oil1 medium onion, chopped1 green or red pepper, chopped2 ribs celery, thinly sliced1 cup mushrooms, sliced2 cups cabbage, thinly shredded3 cloves garlic, crushed1/4 cup soy sauce1/2 teaspoon hot red pepper sauce8 ounces surimi seafood, crab flavored, chunk or flake styleNutrition Information: Calories: 412
Fat: 12g
Protein: 18g
Sodium: 1137mg
Cholesterol: 17mg
Instructions: Cook pasta according to package directions, rinse in cold water, drain, toss with 1 tablespoon of oil and set aside.
Add remaining 2 tablespoons of oil to a heavy 12-inch skillet over medium heat; stir in onion, green pepper, celery and mushrooms; cook, stirring occasionally, 3 to 5 minutes.
Stir in cabbage and garlic, cook and stir another minute, or until cabbage is wilted. Add soy sauce and red hot pepper sauce. Add cooked pasta to skillet, lifting with a salad fork and spoon tongs to coat with soy sauce and mix with sautéed vegetables. Arrange surimi seafood over pasta, cover, reduce heat to low, and cook for another 2 to 3 minutes, or until surimi seafood is heated through. Serve hot or at room temperature.
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Number of Servings: 12Ingredients: 12 thin 6-inch corn tortillas1 1/2 cup canned enchilada sauce1 cup shredded Cheddar cheese8 ounces crab flavored surimi seafood, tiny cooked shrimp, crab meator a combination of all three1 can (2 1/4 oz.) sliced ripe olives, drained1/4 cup sliced hot jalapeño chiles (nacho style)1 cup shredded Monterey Jack cheeseInstructions: Spread enchilada sauce on tortillas and sprinkle with Cheddar cheese. Place on baking sheets and bake at 400 F for 3 minutes or until cheese is bubbly. Arrange seafood, olives and jalapenos on pizzas and sprinkle with Jack cheese. Bake about 3 minutes or just until seafood is hot and cheese is melted. Serve hot. Serve with your favorite hot pepper sauce.
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Seafood alternatives: crabmeat, salad shrimp, canned tuna, canned salmonNumber of Servings: 8Ingredients: 8 ounces surimi seafood, flaked, crab-flavored1 (10-ounce) package frozen chopped spinach, thawed and very well drained1 cup shredded part-skim mozzarella cheese1/2 teaspoon dried oregano1/2 teaspoon dried basil1/2 teaspoon garlic powder2 (10-ounce) cans refrigerated pizza doughNutrition Information: Calories: 236
Cholesterol: 16.13mg
Sodium: 493.26mg
Fat: 4.86g
Protein: 14.45g
Sat. Fat: 2.13g
Instructions: Combine surimi seafood, spinach, cheese, herbs and garlic powder; mix well. Unroll crust from one can; pat into a 14x11-inch rectangle. Cut into 4 squares. Spoon 1/2 cup surimi mixture onto center of each square. Fold dough in half diagonally; press edges to seal well. Place on a lightly greased baking sheet. Repeat with remaining can and filling. Bake at 425 degree F for 8 to 10 minutes or until crust is browned.
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Number of Servings: 4Ingredients: 4 Medium-sized baking potatoes3/4 Cup fat free sour cream3/4 Cup shredded reduced-fat sharp cheddar cheese1/4 Cup melted margarine3 Tablespoons skim milk1/8 teaspoon onion powder1/8 teaspoon pepper8 Ounces crab flavored surimi seafood, flakes or chunks, choppedPaprikaInstructions: Pierce potatoes several times with a fork. Bake at 425 degrees F for 45 minutes to 1 hour or until done. Cool to touch.
Cut a thin slice from the top of each potato. Carefully scoop out pulp, leaving shells intact. Set shells aside.
Combine potato pulp, sour cream, cheese, margarine, milk, onion powder and pepper in a large mixing bowl. Beat with an electric mixer until smooth. Stir in surimi seafood. Spoon mixture into potato shells. Sprinkle with paprika. Bake at 450 degrees F for 15 minutes or until heated though.
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Number of Servings: 2Ingredients: 3 Frozen puff pastry shells, baked according to package directionsor 6 slices firm-textured white bread, toasted, cut diagonally1 Can (10 3/4 oz.) condensed cream of mushroom soup1/2 Cup milk2 Tablespoons sherry1/4 teaspoons paprika1 Egg8 Ounces surimi seafood, crab or lobster flavored, flake or chunk styleInstructions: In heavy saucepan, mix soup with milk, sherry and paprika. Heat, stirring often, until bubbling hot over medium high setting.
Meanwhile, beat egg until foamy in heat-resistant mixing bowl. Gradually whisk hot mixture into egg, return to saucepan, stir in surimi seafood and continue to heat, stirring constantly, until thickened and hot throughout.
Serve immediately in pastry shells or over toast points.
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November is a great time to have friends over for a Saturday night dinner party. Our seafood lasagna is low in fat and calories for your guests who are watching their waistlines…or saving room for dessert.Number of Servings: 6Ingredients: 4 Ounce lasagna noodles28 Ounce jar spaghetti, pasta sauce or favorite homemade recipe6 Ounce package cooked salad shrimp, thawed and drained4 Ounces Surimi Seafood, thawed and thinly sliced1/2 Cup low-fat ricotta cheese1/4 Cup freshly grated Parmesan cheese1 Tablespoon minced fresh parsley1/8 Teaspoon black pepper2/3 Cup shredded low-fat mozzarella cheeseNutrition Information: Protein: 17g
Fat: 10.5g
Calories: 314
Cholesterol: 71mg
Sodium: 1006mg
Instructions: Heat oven to 375 F. Prepare lasagna according to package directions. Empty spaghetti sauce into saucepan and simmer for 10 minutes until thickened and reduced to about 3 cups; stir in shrimp and Surimi Seafood. Combine ricotta cheese, Parmesan cheese, parsley and pepper in small bowl. To assemble lasagna, place half of noodles in 8 x 8 inch casserole dish. Top with half of seafood sauce and drop half of ricotta mixture by small teaspoonsful on top. Sprinkle with half of mozzarella cheese. Repeat layers. Bake for 35 minutes or until bubbly. Let stand 10 minutes before cutting.
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Number of Servings: 6Ingredients: 1 tablespoon vegetable oil1 cup chopped green bell pepper1 cup chopped onion1/2 cup thinly sliced celery1 clove garlic, minced1 1/4 cup uncooked long grain rice1 can (14-1/2 oz. ) low sodium tomatoes, undrained1 can (10-1/2 oz. ) low sodium chicken broth1 cup water3/4 teaspoon oregano1/2 teaspoon thyme1/4 teaspoon cayenne pepper1/8 teaspoon allspice1 pound surimi seafood, crab flavored, flakes, chunks or salad style, or crab meat2 tablespoons lemon juiceInstructions: Heat oil in large (3qt.) saucepan over medium heat. Add green pepper, onion, celery, and garlic. Cook stirring frequently, about 5 minutes or until onion is soft. Add rice; cook and stir 2 minutes. Add tomatoes, chicken broth, water, oregano, thyme, cayenne and allspice. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes. Add the surimi seafood and lemon juice; cook 5 to 7 minutes longer or until rice is tender.
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Now that the holidays are over, diet and exercise is every ones top priority. Here is a easy and satisfying sandwich which will help you get started on the road to good health.Number of Servings: 5Ingredients: 8 ounce package surimi seafood, finely chopped2 avocados, pitted and sliced4 tablespoons reduced-calorie mayonnaise1 tablespoon lemon juice1 tablespoon grated Parmesan cheese1 teaspoon dijon mustard1/8 teaspoon garlic powderThin tomato slices (optional)Lettuce leaves (optional)Pita bread halvesInstructions: Combine the first seven ingredients in a bowl; mix well. Cover and chill at least 2 hours.
To serve, place a tomato slice and lettuce leaf (optional) in each pita half. Spoon seafood mixture into bread. Serve at once.
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