Arrabbiata Shrimp

2 Tbsp Olive Oil
1 Tbsp butter
1 Tbsp VE Arrabbiatta Sauce Mix
1 ½ lbs raw shrimp, shelled and de-veined
Juice of ½ a lemon
VE Sea Salt and VE White pepper to taste

1. Heat medium-sized frying pan over medium-high heat.
2. Add butter and olive oil and VE Arrabbiatta Sauce Mix. Saute 1 –2 min.
3. Add shrimp and cook until bright pink.
4. Squeeze lemon juice over shrimp.
5. Season with VE Sea Salt and VE White pepper to taste.
6. Serve immediately over pasta or rice.

Note: for less spicy shrimp you could flavour with VE Margherita or VE Marinara Sauce instead of VE Arrabbiata.

Mini Pesto Pizzas

2 plum tomatoes
30 gm Parmesan cheese, freshly grated
1/4 cup walnuts
1 pkg refrigerated pizza crust
1/3 cup prepared VE Pesto Herb
125 gm grated mozzarella cheese

1. Preheat oven to 425F.
2. Slice tomatoes; set aside.
3. Coarsely chop walnuts. Combine walnuts and Parmesan cheese in small bowl; mix well.
4. Place dough on to cutting board (DO NOT unroll dough). Slice dough into 1/2 inch pieces using Utility Knife (should make about 15). Place disks onto lightly greased cookie sheet, slightly flatten and seal seams.
5. Spread 1 tsp pesto over each crust. Top with mozzarella cheese, tomato, and Parmesan mixture.
6. Bake 12-15 minutes or until crusts are golden brown.

Low Fat Pesto Alfredo Sauce

A quick and easy supper that tastes great!

1 can of Fat Free Carnation Evaporated Milk
1 Tbsp butter
1 Tbsp VE Pesto Artichoke Dip Mix
1 Tbsp VE Caesar Dressing Mix
Parmesan Cheese
Pasta, cooked

1. Melt butter and slowly add milk.
2. When well blended add VE Dip Mixes and Cheese.
3. Allow to simmer until thickened.
4. Add to cooked pasta and serve hot.

Greek Chicken and Potatoes

I found this recipe and thought that I would share it with you.

2 boneless, skinless chicken breasts, cut into cubes
2 cups potatoes , cubed
3 cloves garlic , minced
1 chicken bouillon cube dissolved in 3/8 cup water
Salt and pepper, to taste
---------------------
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed ( 1 large lemon)
1 Tbsp VE Greek Seasoning

*For a super tasty dish marinade the meat over night in the lemon juice , olive oil & VE Greek Seasoning.

1. Preheat oven to 400F
2. Toss chicken, potatoes and garlic into baking dish.
3. Season with salt & pepper
4. Mix water and chicken bouillon together and pour over chicken.
5. Whisk together olive oil, lemon juice & VE Greek Seasoning. Pour over chicken & potatoes
6. Place in oven and bake for 30 minutes, ensuring to baste frequently during cooking.

Tip: Cook potatoes in microwave for about 3-4 minutes before adding to baking dish

Option: you can substitute pork tenderloin for the chicken

Pesto Rigatoni

Thanks to Shelley Amos for sharing one of her favorite Epicure Selections recipes.

1 - 28 oz can crushed tomatoes
VE Sea Salt and VE Pepper to taste
1 - 28 oz can diced tomatoes
VE Chili Flakes to taste
pinch of brown sugar
1/4 cup extra virgin olive oil (optional)
1/4 cup VE Pesto Herb Mix - prepared according to recipe on label
1 lb Rigatoni (or any other bite sized pasta)
Parmesan cheese - freshly grated

1. In large saucepan, combine tomatoes, sugar, VE Pesto. Simmer sauce for 20 minutes while pasta is cooking. Season to taste with VE Sea Salt and VE Peppers. Add olive oil for extra richness if desired.
2.Combine sauce and pasta in large serving bowl. Serve with freshly grated Parmesan cheese.
3.Round out your meal with a quick green salad and a loaf of crusty bread.

Note: Additions to this simple pasta can be pitted olives, cooked and sliced spicy Italian sausage, capers, canned artichokes, or roasted peppers.

Basic Tandoori Marinade

1 heaping Tbsp VE Tandoori
2 Tbsp Vegetable oil
2 Tbsp vinegar
1/4 cup plain yogurt (optional)
2 Tbsp Lemon juice

Combine above & slather on chicken pieces.
Let marinate several hours or overnight.
Roast the chicken 30 minutes, or until cooked. Or slowly grill chicken on BBQ.

Tzaziki Chicken Kabobs

Serves 4

2 Tbsp VE Tzaziki Dip Mix
2 Tbsp VE Mediterranean Vinegar
3 Tbsp vegetable oil
4 - 6 wooden skewers, soaked in water
1 lb boneless skinless chicken breasts, cut into 1" cubes
1 red or green bell pepper, cut into 1" cubes
1 small zucchini, cut into 1" cubes

1. To make marinade, whisk together VE Tzaziki Dip Mix, VE Mediterranean Vinegar and vegetable oil. Set aside.
2. Thread chicken, bell pepper and zucchini pieces onto skewers. Brush with marinade and refrigerate for 15 minutes, or up to 2 hours.
3. Preheat grill or broiler to medium high and cook until chicken is no longer pink, about 10 minutes.

Tip - Try with any variety of vegetables and serve over steamed rice.

Stir-fry Supper

I found this recipe by Kathy Blais that I thought you might enjoy.

Chicken:
1 Tbsp stirfry sauce or soy sauce
1-2 tsp VE Nonya Seasoning
1 1/2 tsp lime juice
1 tsp brown sugar
2 large chicken breasts, cut into bite-size pieces

Combine first 4 ingredients, and marinade chicken while preparing vegetables and noodles.
------------------------------------------
Noodles:
1/2 cup peanut butter
1/2 cup orange juice
1-2 tsp VE Nonya Seasoning
2 Tbsp oil
2 Tbsp stir-fry sauce or soy sauce
2 Tbsp VE Rice Vinegar
zest of 1/2 an orange
sea salt, to taste
1/2 pkg. vermicelli, softened in hot water (or use cooked noodles)

Combine ingredients, and pour over drained vermicelli/noodles.
------------------------------------------
Vegetables:
3 carrots, grated
4 fresh mushrooms, diced
1 onion, diced
1/2 cup broccoli, finely chopped
celery (optional)
peas (optional)
baby corn (optional)

Stir-fry vegetables in wok with a little oil. Sprinkle with a dash of VE Nonya Seasoning. Add chicken and cook until no longer pink inside. Stir in noodles and heat through. Serve hot.
------------------------------------------
NOTE: You could skip the noodles and serve the chicken and veggies with rice. Stir a little VE Nonya Seasoning or VE Oriental Seasoning into the rice while it's cooking for some extra kick!

Pork & Pineapple Stir-fry

Serves 4

3 Tbsp cornstarch, divided
2 - 3 tsp VE Oriental Stir-fry Seasoning
1 lb trimmed and diced pork
1 Tbsp vegetable oil
1 green bell pepper, cored and roughly chopped
1 – 14 oz can pineapple chunks, drained, juice reserved
1/2 cup low-sodium chicken stock

1. Combine 2 Tbsp cornstarch with VE Oriental Stir-fry Seasoning and coat pork.
2. Heat frying pan to medium high then add vegetable oil. Cook pork until no longer pink. Remove from pan and set aside.
3. Add green pepper to frying an and stir fry for 3 - 4 minutes.
4. Add pineapple and chicken stock and allow to simmer.
5. Whisk together remaining cornstarch and pineapple juice in small bowl.
6. Return pork to frying pan. Add pineapple juice and briskly stir. Bring to a simmer and cook until sauce thickens. Serve over warm rice or noodles.

Alternate recipe: Prepare with chicken instead of Pork.

Broccoli & Cauliflower Stir-fry

4 Servings

1 tsp Sesame Oil
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets
1/2 red bell pepper, diced
1/2 cup low-sodium vegetable stock
1 Tbsp VE Oriental Stir-fry Seasoning

1. Heat frying pan on medium-high and add sesame oil.
2. Add broccoli, cauliflower and red bell pepper, and stir-fry for 3 - 4 minutes.
3. Pour in vegetable stock, cover and steam vegetables until tender crisp, about 3 - 4 minutes.
4. Add Oriental Stir -fry Seasoning and toss to mix and cook for another minute. Serve hot.

Lemon Tuscan Chicken

3-4 chicken breasts (boneless, skinless)
VE Sea Salt, to taste
VE Pepper, to taste
2 Tbsp Olive Oil
2 small onions, finely sliced
1/2 cup bell peppers, sliced
2 tsp VE Tuscan Rub
1 Tbsp flour
1 cup chicken stock
juice of 1/2 a lemon
2 Tbsp honey

1. Cut chicken into large pieces. Season with salt and pepper.
2. Heat a large frying pan and add Olive oil. Cook chicken until no longer pink. Remove from heat and set aside, covering to keep warm.
3. Sauté onions and bell peppers until soft, then add VE Tuscan Rub and flour. Continue to cook for 1 minute.
4. Add chicken stock, lemon juice, honey and cooked chicken. Simmer uncovered for 8-10 minutes. Serve with rice.

Sausage & Pasta

5 Italian Sausages (casing removed and broken up)
1 Tbsp Olive Oil
1 cup Red Wine
2-3 Tbsp VE Margherita Sauce Mix
4 cups Stewed Tomatoes
1 1/2 cup Chicken stock
Pasta (use your favorite)
Parmesan Cheese
Fresh Parsley

1. Remove sausage casings. Break meat into pieces and cook in hot saucepan, with oil, until no longer pink. Drain.
2. Stir wine, VE Margherita Sauce Mix , chicken stock and tomatoes together with the meat in the pot.
3. Allow to simmer on low heat for about 20 minutes, sauce will thicken as it cooks.
4. Pour over pasta and top with grated Parmesan cheese. Garnish with fresh parsley

Marinated Oriental Steak

Serves 4

1/4 cup low-sodium soy sauce
3 Tbsp sherry vinegar
2 Tbsp brown sugar
1 - 2 Tbsp VE Oriental Stir-fry Seasoning
VE Pepper, to taste
4 – 3 oz sirloin steaks

1.Combine first 5 ingredients in plastic zip lok bag. Add steaks and allow to at least 2 hours or overnight.
2. Broil or barbecue until cooked. Remove from heat and let stand 5 minutes before serving.

Quick Oriental Rice Noodles

Rice Noodles
1 Tbsp Sesame Oil
1-2 tsp VE Oriental Stir-fry Seasoning (may add more)

1. Cook rice noodles as per instructions on package.
2. Add sesame oil and Oriental Stir-fry Seasoning. Toss to coat noodles.
3. Serve with your favorite Asian meal.

Chimichangas

For those on Weight Watchers each chimichanga is only 3 Points!

8 ounces ground lean turkey or beef
1/2 cup chopped onion
1/2 tsp minced garlic
1 cup prepared VE Poco Picante Salsa, divided
1 tsp VE Chili Seasoning
8 (6-inch) flour tortillas
1/4 cup no-fat sour cream

1. Preheat oven to 475 F.
2. In a large skillet brown meat and onion. Stir in garlic, 1/2 cup VE Salsa, and VE Chili Seasoning. Lower heat and simmer for 5 minutes.
3. Spoon 1/4 cup meat mixture into center of each tortilla. Roll and place seam side down on a 9-by-13-inch baking dish that has been sprayed with oil.
4. Bake for 12 to 14 minutes or until golden brown.
5. To serve chimichangas - top each with 2 tablespoons salsa and 1 tablespoon sour cream.

Crockpot Mexican Stew

5 servings

2 Tbsp VE 3 Onion Dip Mix
1 tsp VE Minced Garlic
3 cups cooked chicken, diced or shredded
2-3 Tbsp VE Taco Seasoning Mix
2 (14 1/2 ounce) cans ready-cut diced tomatoes, undrained
1 (15 ounce) can black beans or kidney beans, drained
1 (8 3/4 ounce) can whole kernel corn, drained
1 (4 ounce) can diced green chilies, drained
1 cup chicken broth
1 1/2 tsp cornstarch

1. Add all ingredients to crockpot. Stir to mix.
2. Cook 4-6 hours on high or 8-10 on low.

Chicken Tortilla Soup

2 skinless, boneless chicken breasts
1/2 tsp olive oil
1/2 tsp VE Minced Garlic
1/4 tsp ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 tsp VE Chili Seasoning
1 Tbsp lemon juice
1 cup VE Poco Picante Salsa, prepared
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
Sour Cream (optional)

1. Place a large pot over medium heat. Add olive oil and chicken and cook for about 5 minutes.
2. Add VE Minced garlic, cumin, broth, corn, onion, VE Chili Seasoning, lemon juice and VE Poco Picante Salsa. Reduce heat to low and allow to simmer for 30 minutes.
3. Just before serving, break tortilla chips into smaller pieces and place on bottom of soup bowls. Pour soup over chips then top with Monterey Jack cheese and a little sour cream.

Extraordinary Manicotti

by Kathy Blais

2 cup Ricotta or Cottage cheese
1/2 cup grated Mozzarella Cheese
1/2 cup grated Cheddar Cheese
1/2 cup grated Parmesan Cheese
1 egg, beaten
1 tsp VE Cheese, Chives, and Bacon Dip Mix
1 tsp VE Lemon Dilly Dip Mix
1 tsp VE 3 Onion Dip Mix
8 Manicotti tubes, pre-cooked (or oven ready)
1 cup tomato Sauce, divided

1. Preheat oven to 375F
2. Mix together first 8 ingredients.
3. Cover bottom of 9 X 13 baking dish with about 1/2 cup of Tomato Sauce.
4. Fill Manicotti tubes with mixture and place in single layer in baking dish.
5. Top with remainder of tomato sauce and sprinkle on some Parmesan cheese.
6. Cover with foil and bake for 35 minutes. Remove foil and bake for 10 minutes more.

Round Steak Supreme

1 lb. round steak
2 Tbsp oil
1 Tbsp margarine
3 Tbsp flour
1 cup sour cream
2-3 Tbsp VE 3 Onion Dip
10 oz. can of mushrooms, drained
1/2 c. milk
Ve Sea Salt, to taste
VE Pepper, to taste

1. Heat frying pan over medium high heat. Add oil and margarine. Add steak and cook just to brown.
2. Add flour then stir in sour cream; bring to a boil and allow to thicken.
3. Add 3 ONION DIP, mushrooms and milk.
4. Pour contents of frying pan into casserole dish with cover. Bake at 325, covered ,for 1 hour or until tender.
5. Stir in more sour cream and milk as needed.

Slow Cooker Stuffing

Yields: 16 servings

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 VE Poultry Seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 tsp VE Sea Salt
1/2 tsp VE Pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

1. Melt butter or margarine in a skillet over medium heat.
2. Add onion, celery, mushroom, and parsley. Cook until onions are translucent.
3. Put bread cubes in crock pot and add onion mixture. Add poultry seasoning, sage, thyme, marjoram, and salt and pepper. Stir to mix.
4. Pour broth into pot, adding just enough to moisten.
5. Mix in eggs. Cover and cook on High for 45 minutes, then reduce heat to Low, and cook for 8 hours.