Mr. Food Recipes: Week of August 3

Sloppy Joes
6 servings

1-1/2 pounds ground beef
1 large zucchini, chopped
1 medium-sized onion, chopped
1 large tomato, chopped
1 (26-ounce) jar spaghetti sauce
6 hamburger buns, split
 

1. In a large skillet, brown the ground beef, zucchini, and onion over medium-high heat for 10 to 12 minutes, or until no pink remains in the beef and the zucchini is tender.
2. Reduce the heat to medium-low and stir in the tomato and the spaghetti sauce. Cook for 4 to 5 minutes, or until heated through. Spoon over the buns and serve immediately.

 

Greek Style Catfish
4 servings

4 (6-ounce) U.S. farm-raised catfish fillets
2 teaspoons dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Juice from 1 lemon or 2 tablespoons lemon juice
1/2 cup crumbled feta cheese
1/2 cup sliced, pitted kalamata olives
1 teaspoon chopped fresh parsley

1. Preheat oven to 375°F. Sprinkle both sides of catfish fillets with oregano, salt, and pepper then place on a rimmed baking sheet that has been coated with nonstick cooking spray.
2. Pour lemon juice evenly over fish then sprinkle evenly with feta cheese, olives, and parsley. Bake 20 to 25 minutes, or until fish flakes easily with a fork.
   For more information about U.S. Farm-Raised Catfish visit www.uscatfish.com

 

Summer Garden Salad
6 to 8 servings

2 large tomatoes, cut into 1/2-inch chunks
1 medium-sized red onion, cut into 1/2-inch chunks
1 large cucumber, sliced and quartered
1 large green bell pepper, cut into chunks
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons fresh-squeezed lemon juice
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon black pepper

1. In a large bowl, combine tomato, red onion, cucumber, and green pepper chunks; toss gently.
2. In a small bowl, combine olive oil, vinegar, lemon juice, cilantro, salt, and black pepper; whisk until well blended.
3. Pour dressing into large bowl with mixed vegetables and toss gently until well combined. Serve, or cover and chill until ready to serve.

 

Pina Colada Frosties
12 servings

1 (12-ounce) container frozen whipped topping, thawed
1 (15-ounce) can cream of coconut
1 (8-ounce) can crushed pineapple, well drained
1 (6-ounce) jar red maraschino cherries, drained and chopped
1/2 cup sweetened flaked coconut

1. Line 12 muffin cups with paper baking cups.
2. In a large bowl, combine the whipped topping and cream of coconut until well blended. Add the crushed pineapple, cherries, and coconut.
3. Spoon into the baking cups, cover, and freeze for at least 3 hours before serving.

GARNISHING TIP - These treats have a tropical taste, so why not make 'em look tropical, too? Before freezing, sprinkle each with toasted flaked coconut and top with a whole cherry. Before serving, top each with a paper umbrella…and get ready for the smiles!

 

Icy Hot Gazpacho
10 servings

1 (14-1/2-ounce) can diced tomatoes, drained
1 (46-ounce) can no-salt-added tomato juice
1 large cucumber, peeled, seeded, and diced
1 medium-sized green bell pepper, diced
5 scallions, thinly sliced
3 garlic cloves, minced
1/3 cup white vinegar
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
1/2 teaspoon hot pepper sauce

1. In a large bowl, combine all ingredients; mix well.
2. Cover and chill for at least 4 hours before serving.

NOTE - To give this soup a little extra flair, add a swirl of low-fat sour cream to each serving, and garnish with a sprig of fresh dill.