Category Archives: Main Dishes

Tilapia Florentine

4 Servings Prep/total time 30 min.


  • 1 package (6 ounces) fresh baby spinach
  • 6 teaspoons canola oil, divided
  • 4 tilapia fillets (4 ounces each)
  • 2 tablespoons lime juice
  • 2 teaspoons garlic-herb seasoning blend
  • 1 egg, lightly beaten
  • 1/2 cup part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese


  • In a large nonstick skillet, cook spinach in 4 teaspoons oil until wilted; drain. Meanwhile, place tilapia in a greased 13-in. x 9-in. baking dish. Drizzle with lime juice and remaining oil. Sprinkle with seasoning blend.
  • In a small bowl, combine the egg, ricotta cheese and spinach; spoon over fillets. Sprinkle with Parmesan cheese.
  • Bake at 375° for 15-20 minutes or until fish flakes easily with a fork. Yield: 4 servings.



Nutrition Facts: 1 serving equals 249 calories, 13 g fat (4 g saturated fat), 122 mg cholesterol, 307 mg sodium, 4 g carbohydrate, 1 g fiber, 29 g protein.

Reuben Rolls


48 Servings Prep: 30 min. + chilling


  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons spicy brown mustard
  • 1/4 teaspoon prepared horseradish
  • 5 flour tortillas (10 inches), room temperature
  • 7 packages (2 ounces each) thinly sliced deli corned beef
  • 15 thin slices Swiss cheese
  • 1 can (14 ounces) sauerkraut, rinsed and well drained
  • 1 pkg. tortillas


  • In a small bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla.
  • Layer each tortilla with eight slices of corned beef, three slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup sauerkraut. Roll up tightly. Chill for 1 hour. Cut each roll-up into 1/2-in. slices. Yield: about 8 dozen.

Tuna Biscuit Casserole

1/2 onion (chopped fine)

1/3 cup green pepper (chopped fine)

3 Tbsp. Canola oil or Crisco

1 tsp. salt

6 Tbsp. flour


add: 1 can cream of Chicken soup

1 cup milk

2 cans tuna (drained)

1 Tbsp. lemon juice

3/4 cup of shredded cheddar

1 can refrigerator biscuits

Stir all ingredients together and pour into greased baking dish.  Cover with cheese bake 15 minutes at 450 degrees.  Then take out of oven and place biscuits over top and continue baking at 425 degreese for 15 minutes, add more cheddar cheese on top of biscuits and bake a couple more minutes to melt cheese.  Let sit 15 minutes on stove before serving.

Judy’s Shrimp Salad

4-6 Servings Prep/Total Time: 20 Min. + Chilling


1 Lb. Med. cooked shrimp (frozen cleaned and deveined)

2 green onions sliced thin

1/4-1/3 red pepper chopped

5-6 sm. Mushrooms sliced

2 tbsp. parsley

3/4 cup finely shredded cheddar cheese

3/4 cup finely shredded mossarella cheese

1/2 cup olive oil

1/4 cup lemon juice

1/2 tsp. salt

1/2 tsp. dill weed

1/4 tsp. pepper


Thaw shrimp in refrigerator overnight.  Soak in salt water to finish thawing and then rinse and drain.  Remove tails and cut in half.  Lay on paper towels to dry.  Prepare the vegetables and mushrooms while the shrimp dries.  Combine shrimp, vegetables, mushrooms and cheeses gently stirring.


Mix Olive Oil, Lemon Juice, salt, dill weed and pepper.  Pour over shrimp salad and gently blend.  Chill several hours to allow flavors to meld.  I concocted this recipe to eat as a side dish and everyone really liked it.  Can also be used as a main dish when looking for something cool in the summer.


Serve over a bed of fresh greens and sliced tomatoes for a main dish.