8 cups Yukon Gold potatoes, peeled & thinly sliced
2 tablespoons butter
1 cup thinly sliced onion
2 tablespoons all-purpose flour
3 cups half-and-half
1 cup Swiss cheese
2 tablespoons chopped fresh dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
12 ounces smoked salmon, flaked into 1/2-inch pieces
1 cup plain bread crumbs
3 tablespoons butter, melted

1. Fill a 4-quart saucepan 2/3 full with water; heat to boiling over high heat. Add the potatoes and cook for 6 to 9 minutes or until almost tender; drain and return to the saucepan.

2. Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray.

3. In a 12-inch nonstick skillet over medium heat, melt the 2 tablespoons butter; add onions and cook and stir until softened, about 4 minutes. Stir in the flour. Gradually add the half-and-half and heat to a boil. Remove from the heat; stir in the cheese, dill, salt and pepper until the cheese is melted.

4. Pour sauce mixture over the potatoes in saucepan; spoon 1/2 the potato mixture into baking dish. Top with 1/2 the salmon; repeat the layers.

5. Stir together the bread crumbs and 3 tablespoons melted butter; sprinkle over the salmon. Bake uncovered 30 to 40 minutes or until the potatoes are tender and the topping is browned. Makes 8 servings.

Emily

1 teaspoon olive oil
1-1/4 pounds medium shrimp, peeled and deveined
2 carrots, julienned
2 tablespoons minced, peeled gingerroot
3 garlic cloves, minced
2 cups trimmed snow peas
1/2 cup low-sodium chicken broth
2 teaspoons reduced-sodium soy sauce
1 teaspoon Asian sesame oil
4 cups hot cooked brown rice
2 tablespoons sesame seeds, toasted*

1. In a large nonstick skillet, heat the olive oil. Add the shrimp; cook, stirring as needed, until pink, about 3 minutes. Transfer to a plate and keep warm.

2. Add the carrots to the skillet; cook, stirring as needed, until tender-crisp, 4 to 5 minutes. Add the ginger and garlic; cook, stirring constantly, until the garlic is lightly browned, about 1 minute. Reduce the heat and simmer, covered, until heated through, about 1 minute longer.

3. Add the shrimp, snow peas, broth, soy sauce and sesame oil; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, until heated through, about 1 minute longer. Serve the rice, topped with the shrimp mixture; sprinkle with the sesame seeds. Makes 4 servings.

Per Serving: 446 Calories, 9 g Total Fat, 1 g Saturated Fat, 175 mg Cholesterol, 315 mg Sodium, 59 g Total Carbohydrate, 7 g Dietary Fiber, 32 g Protein, 175 mg Calcium.

* To toast the sesame seeds, place a small nonstick skillet over medium heat. Add the sesame seeds and cook, stirring constantly, until lightly browned, 2 to 3 minutes.

Emily

2 cups uncooked fusilli pasta
1 (16 ounce) jar Alfredo pasta sauce
1/2 cup chicken broth
1 teaspoon Italian seasoning
1 teaspoon grated lemon peel
2 (5 ounces each) solid white albacore tuna in water, drained
1 (9 ounce) box frozen sugar snap peas, thawed, drained
1 (4.5 ounce) jar whole mushrooms, drained
1/2 cup dry plain bread crumbs
2 tablespoons butter, melted

1. Heat the oven to 375 degrees F. Spray a 2-quart baking dish with nonstick cooking spray.

2. Cook the pasta according to the package directions using minimum cooking time: drain. In a large bowl, combine the Alfredo sauce, chicken broth, Italian seasoning, lemon peel, tuna, peas, mushrooms and pasta; spoon into the baking dish.

3. In a small bowl, blend the bread crumbs and melted butter; sprinkle over the pasta mixture.

4. Bake for 25 to 30 minutes or until hot and bubbly and the topping is golden brown. Makes 6 servings.

Emily

2 pounds haddock fillets*
1 (10-3/4 ounce) can condensed cream of shrimp soup, undiluted
1 teaspoon grated onion
1 teaspoon Worcestershire sauce
1 cup crushed butter flavored crackers

1. Arrange the haddock fillets in a greased 13×9-inch baking dish. In a small bowl, combine the soup, onion and Worcestershire sauce; pour over the fillets.

2. Bake at 375 degrees F. uncovered for 20 minutes. Sprinkle with the cracker crumbs and bake an additional 15 minutes or until the fish flakes easily with a fork. Makes 6 to 8 servings.

* Cod fillets may be substituted for the haddock, if desired.

Recipe and photo are from a Taste of Home magazine.

Emily

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup red bell pepper
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/2 pound frozen cooked small shrimp, thawed
1 (14-1/2 ounces) can diced potatoes
1 cup vegetable broth
1 cup frozen corn, thawed
2 teaspoons seafood seasoning
1/2 teaspoon dried thyme

1. Sauté the onion, celery, carrot and red pepper in the butter in a large saucepan until tender, about 5 minutes.

2. Stir in the flour until blended; gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

3. Stir in the shrimp, potatoes, vegetable broth, corn, seafood seasoning and thyme. Reduce the heat to low; cover and simmer for 10 minutes or until heated through. Makes 5 cups.

Emily

2 cups fresh broccoli florets
2 (5 ounces each) cans tuna packed in water, drained
2 cups shredded Cheddar cheese
3/4 cup all-purpose baking mix (Bisquick)
3/4 cup sour cream
3/4 cup milk
3 eggs

1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.

2. Sprinkle broccoli, tuna and 1-1/2 cups of the Cheddar cheese in bottom of baking dish.

3. In a large bowl, combine the baking mix, sour cream, milk and eggs with wire whisk until blended; pour over tuna mixture in baking dish.

4. Bake 30 to 40 minutes or until a knife inserted in center comes out clean. Sprinkle top with the remaining 1/2 cup Cheddar cheese; let stand 5 minutes before serving. Makes 6 servings.

Emily

2 (5 ounces each) cans water-packed tuna, drained and flaked
3 egg whites*
2 teaspoons lemon juice
3 tablespoons seasoned dry bread crumbs
2 tablespoons minced fresh onion
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper

1. In a medium bowl, combine all the ingredients until well blended. Shape the mixture into 4 equal patties.

2. Spray a large nonstick skillet with nonstick cooking spray; heat over medium heat. Add the patties and cook until golden brown, about 5 minutes on each side. Makes 4 servings.

Per Serving: 137 Calories, 1 g Total Fat, 0 g Saturated Fat, 32 mg Cholesterol, 462 mg Sodium, 5 g Total Carbohydrate, 1 g Dietary Fiber, 26 g Protein, 24 mg Calcium.

* If you are not watching your cholesterol, you could use 3 whole eggs. The cholesterol count will, however, be higher.

Emily

1 (10-3/4 ounces) can condensed cream of mushroom soup
1-1/2 cups milk
3/4 teaspoon paprika
1/8 teaspoon ground red pepper
2 (6 ounces each) cans tuna, drained*
4 ounces (about 1 cup) sliced American cheese, cut up
3/4 cup uncooked regular long-grain white rice
1/4 cup dry bread crumbs
2 tablespoons butter, melted

1. Stir the soup, milk, paprika, red pepper, tuna, cheese and rice in a 9-inch square baking dish; cover with aluminum foil.

2. Bake at 350 degrees F. for 30 minutes; uncover and stir.

3. In a small bowl, combine the bread crumbs and melted butter; sprinkle over the tuna mixture. Bake 20 minutes longer or until hot and bubbly and the rice is tender. Makes 4 servings.

* If your family is not partial to tuna, you can substitute an equal amount of canned chicken for the tuna.

Emily

1 (10.2 oz) package refrigerated large flaky biscuits (5)
2 cups tuna salad
1 cup shredded cheddar cheese

Bake the biscuits according to package directions; cool. Using a fork, split each biscuit in half. Place on a baking sheet. Spread each biscuit half with tuna salad. Sprinkle each with cheddar cheese.

Preheat broiler. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the cheese is melted. Makes 10 tuna delights.

Emily

1 (12 oz) can solid white Albacore tuna, drained and flaked
1/2 teaspoon lemon juice
1/4 to 1/3 cup mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon celery seed*
1/8 teaspoon black pepper

In a small mixer bowl, combine all the ingredients until well blended. Serve on toasted whole wheat bread or your favorite crackers. Makes 2  cups.

* You may omit the celery seed and add 2 tablespoons chopped celery, if desired.

Emily