Baked Lemon Pepper Tilapia

Baked Lemon Pepper Tilapia Serves: 6 1 egg 1 1/2 pounds tilapia fillets 1 package Oven Easy Lemon & Pepper Seafood Coating Mix Preheat oven to 375°F. Beat egg in shallow dish. Dip fish fillets in egg. Shake off excess. Coat fish fillets in Coating Mix to evenly cover. Place on foil-lined baking sheet. Bake 15 to 20 minutes or until fish flakes easily with a fork.

Cheeseburger Pot Pie

Cheeseburger Pot Pie 1 1/2 lb lean (at least 80%) ground beef 1/4 cup chopped onion (1/2 medium) 3/4 cup ketchup 2 tablespoons chopped pickle, if desired 1/8 teaspoon pepper 1 cup shredded sharp Cheddar cheese (4 oz) 1 box refrigerated pie crusts, softened as directed on box Heat oven to 450°F. In 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Reduce heat to medium. Add onion; cook 5 to 8 minutes, stirring occasionally, until onion is tender. Stir in ketchup, pickle and pepper. Cook 2 to 3 minutes or until thoroughly heated. Spoon mixture into ungreased 9-inch pie pan. Sprinkle with cheese. Remove pie crust from pouch; place flat over hot beef mixture. Seal and flute edge; cut slits in several places in crust. Bake 13 to 20 minutes or until crust is golden brown and filling is bubbly. After 8 to 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.

Jalapeno Steak 'n' Mushrooms

Jalapeno Steak 'n' Mushrooms 2 1/2 pounds boneless beef chuck steak, cut 1 inch thick 1/4 cup packed brown sugar 1/4 cup reduced-sodium soy sauce 1/4 cup Worcestershire sauce 2 fresh jalapeno peppers, thinly sliced* 2 tablespoons red wine vinegar 1 tablespoon quick-cooking tapioca, crushed 4 garlic, thinly sliced 1 cup snipped fresh cilantro 2 3 1/2 inches diameter portobello mushrooms, stemmed, gills removed from caps, and caps cut into 1/2-inch-thick slices 1 medium onion, thinly sliced Fresh cilantro, chopped (optional) Hot cooked polenta, mashed potatoes, or mashed sweet potatoes (optional) Trim fat from meat. Cut meat into six serving-size pieces. Place pieces in a 3-1/2- or 4-quart slow cooker. In a medium bowl combine brown sugar, soy sauce, Worcestershire sauce, jalapeno peppers, vinegar, tapioca, and garlic. Stir in cilantro. Pour mixture over meat in cooker. Top with mushrooms and onion. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours or until steaks are tender. If desired, sprinkle with cilantro just before serving. If desired, serve with hot cooked polenta.

15-Minute Chicken & Rice Dinner

15-Minute Chicken & Rice Dinner 1 tablespoon vegetable oil 1 1/4 pounds skinless, boneless chicken breast halves 1 can (10 3/4 ounces) Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 1/2 cups water 1/4 teaspoon paprika 1/4 teaspoon ground black pepper 2 cups uncooked instant white rice 2 cups fresh or frozen broccoli florets Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soup, water, paprika and black pepper in the skillet and heat to a boil. Stir in the rice and broccoli. Reduce the heat to low. Return the chicken to the skillet. Sprinkle the chicken with additional paprika and black pepper. Cover and cook for 5 minutes or until the chicken is cooked though.

Lemon-Garlic Chicken Thighs

Lemon-Garlic Chicken Thighs 8 chicken thighs with bones and skin, about 3 1/2 pounds 1 3/4 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 cup all-purpose flour 1/4 cup olive oil 3 cups thinly sliced onions 30 cloves (about 2 heads) garlic, peeled and smashed 1/2 teaspoon crushed red pepper 1 bay leaf 1/2 cup freshly squeezed lemon juice 1 1/2 cups chicken broth 1 pound angel hair pasta 3 tablespoons chopped fresh parsley leaves, plus more for garnish 3 tablespoons unsalted butter Preheat the oven to 350 degrees F. Season the chicken thighs with 1 1/4 teaspoons of the salt and 1 teaspoon of the freshly ground pepper. Place the flour in a shallow dish. Lightly dredge the chicken in the flour and set aside. In a large wide saute pan with 2 to 3-inch sides, heat the oil over medium-high heat. When the oil is hot but not smoking, add the thighs and brown well on both sides, about 6 minutes. Remove the chicken from the pan and set aside. Add the onions to the oil and cook, stirring to scrape up any browned bits from the chicken until wilted, about 3 minutes. Add the garlic, crushed red pepper, remaining 1/2 teaspoon salt, and the bay leaf and cook 1 minute. Add the lemon juice, chicken broth, and browned chicken thighs to the pan. Bring the mixture to a simmer, cover tightly, and place in the oven. Bake for 20 minutes, remove the lid and cook an additional 15 minutes, or until cooked through and tender. While the chicken is baking, cook the pasta until al dente, 4 to 5 minutes for dry pasta. Drain well and toss in a large bowl with 3 tablespoons of the parsley and the butter. To serve, place a portion of pasta in the center of 4 large plates. Arrange 2 thighs around each serving of pasta and drizzle lemon garlic cooking liquid over the pasta. Garnish with additional parsley and serve immediately.

Sweet and Sour Shrimp

Sweet and Sour Shrimp 2 tbsp honey 2 scallions, white and green parts, cut into thin strips 2 tbsp soy sauce 2 shallots shallots, peeled and sliced 2 tbsp ketchup 1 green bell pepper, seeded and cut into strips 1 tbsp sugar 1 celery stalk, cut into matchsticks 2 tbsp vegetable oil 1 small carrot, cut into matchsticks 1 tbsp peeled and grated fresh ginger 1 lb. medium shrimp, peeled and deveined 1 fresh hot red chile, seeded and minced 3 Tbsp. rice wine vinegar 1 garlic clove, minced Stir the vinegar, honey, soy sauce, sugar, and ketchup in a small pan over a low heat until the sugar is melted. Heat the oil in a large frying pan or wok over high heat. Add the green pepper, carrot, celery, shallots, ginger, chile, and garlic. Stir-fry until the green pepper softens, about 3 minutes. Add the shrimp and stir-fry for about 2 minutes or until they turn pink. Pour in the vinegar mixture and stir-fry for 1 minute until the shrimp and vegetables are coated and everything is heated through. Transfer to a platter and garnish with the scallions. Serve hot.

Savory Crescent Chicken Squares

Savory Crescent Chicken Squares 1 package (3 oz) cream cheese, softened 1 tablespoon Butter, softened 2 cups cubed cooked chicken 1 tablespoon chopped fresh chives or onion 1/4 teaspoon salt 1/8 teaspoon pepper 2 tablespoons milk 1 tablespoon chopped pimientos, if desired 1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated seamless dough sheet 1 tablespoon Butter, melted 3/4 cup seasoned croutons, crushed Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well. Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons. Bake 25 to 30 minutes or until golden brown.