Bruschetta Shrimp Bake

The Bruschetta Chicken Bake is another recipe from Kraft I enjoy making.  With only 4 steps it's very easy to make, and pretty darn delicious.  But tonight, I made a different variation; I replaced the chicken with shrimp.  And also used a box of Stuffing Mix for Turkey instead of chicken.  To be honest, there is no noticeable difference in the flavor.

Bruschetta Shrimp Bake

Kraft Foods© & Cocina De Don Pedro © 2014

Pedro R. Flores, Jr.. All Rights Reserved.

Makes 6 Servings, 1/6th of Recipe each

Ingredients:

- 1 Can  (14-1/2 oz.) diced tomatoes, undrained
- 1 Pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken *
- 1/2 Cup  water
- 2 Cloves garlic, minced
- 1-1/2 lb. Shrimp, deveined, tail-off *
- 1 Tsp.  Dried basil leaves
- 1 Cup  KRAFT 2% Milk Shredded Mozzarella Cheese *

Kitchenware:

- 9x13 Baking Pan
- Measuring Cups & Spoons
- Wooden Spoon or Spatula

Preparation:

1. Preheat oven to 400ºF.

2. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

3. Place shrimp in 9x13 pan sprayed with cooking spray; sprinkle with basil and cheese.

4. Top with stuffing. Bake 30 min. or until chicken is done.

** Tips **

- I used Wal-mart's Great Value brand for the stuffing, tomatoes, shrimp and cheese.  Feel free to use whatever brands you like. 

- The nutritional facts for this recipe are listed under MyFitnessPal under "Cocina De Don Pedro - Bruschetta Shrimp Bake" 

Nutritional Facts:

Serving Size = 1/6 Recipe

Calories	248	Sodium	1,251 mg
Total Fat	6 g	Potassium	200 mg
Saturated	2 g	Total Carbs	25 g
Polyunsaturated	1 g	Dietary Fiber	1 g
Monounsaturated	0 g	Sugars	5 g
Trans	0 g	Protein	24 g
Cholesterol	167 mg

Parmesan-Coconut Crusted Tilapia

My partner Ryan enjoys the coconut shrimp at Red Lobster so much that I came up with this recipe "just for him."  And being that I always have an over-abundance of Tilapia in our fridge, I chose to use this instead of the shrimp.  He absolutely loves it!

 

If measuring weight for My Fitness Pal or any weight loss purpose; Weight is based on the fish prior to breading and cooking.  So you would take your 4 oz. of fish, bread it, and bake it.  The nutritional facts below are based on this.

Parmesan-Coconut Crusted Tilapia

Cocina De Don Pedro © 2014

Pedro R. Flores, Jr.. All Rights Reserved.

Makes 8 Servings, 4 oz. Tilapia each

Ingredients:

- 2 lbs. Tilapia Fillets, thawed *

- 1 Egg
- 1 Cup Non-Fat Instant Dry Milk (Great Value), prepared
- 1 Cup Flour
- 1/8 tsp Salt 
- 1/8 tsp Black Pepper
- 1/8 tsp Cayenne or Red Pepper

- 14 oz. Sweetened Coconut Flakes *

- Butter-flavored Non-stick cooking spray

Kitchenware:

- Mixing Bowls and/or Containers
- Measuring Cups
- Measuring Spoons
- Wire Whisk
- Baking Pan


Preparation:
1. Preheat oven to 400°F.

2. Mix Egg & Milk in small mixing bowl.

3. Place flour, salt and peppers in another mixing bowl and blend well.

4. Place coconut flakes in a bowl or elongated container [see picture].

5. Spray each fillet (one at a time) with cooking spray** and coat with flour.

6. Dip fillet in egg mixture and coat with coconut flakes (Do this with each fillet). 

7. Place on baking pan and bake for 25-30 minutes or until browned.

** Tips **

- I buy my Tilapia from the frozen section at Wal-mart, but you can find Tilapia just about anywhere. You can do the same with the coconut flakes; I usually buy the Baker's "Angel Flake" brand.

- I suggest spraying each Tilapia individually on both sides and place in large bowl before you start to flour them.

- The nutritional facts for this recipe are listed under MyFitnessPal under "Cocina De Don Pedro - Parmesan-Coconut Crusted Tilapia"

Nutritional Facts:

Serving Size = 4 oz (weight of fish before breading), facts include fish and ingredients.

Calories	384	Sodium	166 mg
Total Fat	17 g	Potassium	71 mg
Saturated	1 g	Total Carbs	33 g
Polyunsaturated	0 g	Dietary Fiber	7 g
Monounsaturated	0 g	Sugars	18 g
Trans	0 g	Protein	27 g
Cholesterol	74 mg

Crab & Shrimp Stir-Fry w/Cabbage, Onions & Peppers

Making stir-fry is one of the easiest, quickest, and most satisfying dishes to prepare.  And the ingredient combinations are endless.  I tend to do a stir-fry when I have too much of a particular item in the fridge.  In this case, I have too many bell peppers, shrimp and crab that I need to use before they expire.  While the recipe I provide here is just something I usually like to prepare, feel free to alter it to suit your needs.  The nutritional facts for this recipe are easily found on My Fitness Pal.

Crab & Shrimp Stir-Fry w/Cabbage, Onions & Peppers

Cocina De Don Pedro © 2014

Pedro R. Flores, Jr.. All Rights Reserved.

Makes 4 Servings, 1.04 lb. each

Ingredients:

- Butter-Flavored Non-stick Cooking Spray, generous amount
- 1-1/2 lbs. Aquamar (Flake Style Crab Flavored Seafood)* or your choice
- 12 oz. Raw or Pre-cooked Shrimp (peeled, deveined, tail-off)*

- Dash Salt & Pepper
- 1/2 Large Onion, chunks
- 1/2 Orange Bell Pepper, chunks
- 1/2 Yellow Bell Pepper, chunks
- 1/2 Red Bell Pepper, chunks
- 1/2 Green Bell Pepper, chunks

- 4 C Cabbage, sliced, break apart *

- 1/4 C Soy Sauce

Kitchenware:

- Large Wok Pan or Electric Wok
- Wooden, or Plastic Kitchen Spoon or Spatula
- Large Mixing Bowl
- Kitchen Knives
- Measuring Cups
- Measuring Spoons

Preparation:

- Pre-heat your wok on medium heat.  You'll know it's hot enough when a bead of water evaporates within seconds of hitting the pan.

- Overwhelmingly spray your wok with cooking spray; so much so that when you see it slide down the sides of the pan it forms a small puddle at the bottom.

- If cooking with raw shrimp, make sure to pat dry before adding to wok.  Occasionally toss, dash with salt and pepper, and add your crab.  Spray generously while stirring and frying.



- Once the shrimp and crab start to brown toss in your vegetables, sprinkle Garlic powder and turn into your seafood.  Use a little more spray.






- While vegetables are still crisp, sprinkle soy sauce a tablespoon at a time, stir-fry and repeat.

** Tips **

- I buy Aquamar's Crab Flavored Style Seafood from Wal-Mart and it's one of my favorite foods to snack on, but feel free to use a crab of your choosing.  The same goes for the shrimp, I buy my shrimp from the frozen section at Wal-mart and place in the fridge the day before I plan a meal.  I prefer raw shrimp, but if they're out, you can buy pre-cooked shrimp too.

- Slice your cabbage in half, and half again.  As you slice the cabbage it will tear apart, and even more-so when you start to cook it.  1/2 a medium cabbage makes a little over 4 cups. Not by much.

- I love my Breville Wok, it's strong, heavy and stays in place.  It has 14 temperature settings and nothing ever sticks.  I absolutely love to cook with it.  I can make other fabulous dishes with it as well.  But you don't need one; you can easily cook this recipe in a very large saute pan, or stock pot.

- The nutritional facts for this recipe are listed under MyFitnessPal under "Cocina De Don Pedro - Crab & Shrimp Stir-Fry w/Cabbage, Onions & Peppers"

Nutritional Facts:

Serving Size = 1.04 lb of Recipe Yield

Calories	379	Sodium	2,366 mg
Total Fat	5 g	Potassium	599 mg
Saturated	0 g	Total Carbs	47 g
Polyunsaturated	0 g	Dietary Fiber	4 g
Monounsaturated	0 g	Sugars	16 g
Trans	0 g	Protein	37 g
Cholesterol	180 mg