Shrimp Cabonara

What You Need

1/2 lb. spaghetti, uncooked

4 slices Bacon, chopped

1 lb. uncooked deveined peeled large shrimp

1 cup  frozen peas

1 tub (10 oz.) PHILADELPHIA Italian Cheese and Herb Cooking Creme

1/4 cup  Grated Parmesan Cheese

Make It

COOK spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. ADD shrimp to reserved drippings; cook and stir on medium heat 5 min. or until shrimp turn pink. Stir in peas; cook 1 min. Add cooking creme; cook and stir 3 min. or until heated through. DRAIN spaghetti; return to pan. Add shrimp mixture and bacon; mix lightly. Top with Parmesan.

Tuna Cakes

Prep. 10 min; Total time: 26 minutes (includes refrigerating)

2 cans (6 oz. each) light tuna in water, drained, flaked
1 pkg (6 oz.) Stove Top Stuffing mix for Chicken
1 cup mild cheddar cheese
1/2 cup shredded carrots
1/3 cup Mayonnaise
2 Tbsp Pickle relish (sweet or dill- which ever you prefer)
3/4 cup water

Mix all ingredients together in a bowl. Cover and refrigerate for 10 minutes. Heat your skillet with cooking spray on medium heat, Scoop tuna mixture, using about 1/3 cup for each cake, into skillet. An ice cream scoop works great for this. Flat cakes with spatula and cook for 3 minutes on each side or until golden brown.

Makes 6 servings, 2 cakes each.

Caramel Glazed Sea Scallops with Green Beans, Almonds, and Caramelized Onions

Sea Scallops with Caramel Glaze:
Ingredients:
1/2 Cup plus 3 tablespoons sugar, divided
2 tablespoons water
1 teaspoon corn syrup
2 tablespoons vegetable oil
4 tablespoon butter
12 large sea scallops
salt and freshly ground black pepper

In a small saucepan over low heat, combine 3 tablespoons sugar, water, and corn syrup. Mix together and simmer to thicken. Reserve.

Add oil and butter to a saute pan over medium heat. Salt and pepper the sea scallops and add to pan. Coat sea scallops with 1/2 cup of sugar. Allow scallops to brown and caramelize on both sides. Season with salt and pepper.

Green Beans with Almonds and Caramelized Onions:

Ingredients:
2 tablespoons olive oil
2 tablespoons butter
1 large white onion, thinly sliced
2 tablespoons sugar
1 pound fresh green beans, trimmed
1/4 cup sliced almonds, toasted
salt and freshly ground black pepper

Add olive oil to pan and melt 1 tablespoon butter. Place onions and sugar in the pan. Stir and allow to caramelize until golden brown. Add green beans, remaining butter and slice almonds. Mix ingredient together. Season with salt and pepper, to taste.

I cooked them together and it made for a yummy meal! The caramelized onions were fabulous and so were the scallops. Check out my blog for a picture! However, I didn't have almonds so there is not almonds in my picture but I am sure they would've made it even better!

Baked Salmon w/ tomatoes, spinach & mushrooms

4 salmon fillets
2 cups chopped fresh spinach leaves
1 cup slice mushrooms
1 tomato, chopped
1/3 cup Sun-Dried Tomato Dressing

Heat oven to 375. Place fish fillets (skin sides down) in 13X9 dish; make sure to spray! Combine remaining ingredients and then spoon over fish. Bake for 20 to 25 min or until your fish flakes easily!

prep time: 10 minutes

total time: 35 minutes

4 servings