Shrimp Piccata with Zucchini Noodles

Shrimp Piccata with Zucchini Noodlesi

Shrimp Piccata with Zucchini Noodles


The tangy sauce of this Italian-restaurant favorite is a natural with shrimp.  Serving it over zucchini noodles (Veggetti, as seen on TV, this is a spiral vegetable slicer) keeps the dish summery and low-cal, but it’s also delicious with whole-wheat spaghetti


Shrimp Piccata with Zucchini Noodles Recipe


Shrimp Piccata with Zucchini Noodles

5-6 medium zucchini (2 ¼ – 2 ½ lbs.), trimmed

½ tsp. salt

2 Tbsp. butter

2 Tbsp. extra-virgin olive oil, divided

2 garlic cloves, minced

1 lb. raw shrimp (21-25 count), peeled and deveined, tails left on if desired

1 cup low-sodium chicken broth

1 Tbsp. cornstarch

1/3 cup white wine

¼ cup lemon juice

2 Tbsp. chopped fresh parsley


Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips.  Stop when you reach the seeds in the middle (seeds make the noodles fall apart).    Place the zucchini “noodles” in a colander and toss with salt.  Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.

Meanwhile, heat butter and 1 tablespoon oil in a large skillet over medium-high heat.  Add garlic and cook, stirring for 30 seconds.  Add shrimp and cook, stirring for 1 minute.

Whisk broth and cornstarch in a small bowl.  Add to the shrimp along with wine and lemon juice.  Simmer. Stirring occasionally, until the shrimp is just cooked through, 4 to 5 minutes.  Remove from heat.

Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat.  Add the zucchini

noodles and gently toss until hot, about 3 minutes.  Serve the shrimp and sauce over the zucchini noodles, sprinkled with parsley.

Serves 4


(Recipe for Shrimp Piccata with Zucchini Noodles, Eating Well Magazine, 2015)


Greek Herb Ratatouille

Greek Herb Ratatouille

Greek Herb Ratatouille


When I lived in Florida, I went to a dinner at a friend’s home.  His Greek wife served a beautiful and delicious side dish the she called “Eggplant Fan” and she shared the recipe with me.  While I’ve made her version many times with great success, I was inspired by the movie Ratatouille and created this version.

             Joe Sherwood                                                                                    Tryon, Nebraska


Greek Herb Ratatouille Recipe

Greek Herb Ratatouille

1 small eggplant

2 small zucchini

2 small yellow summer squash

4 plum tomatoes

1 large sweet onion

½ butter, melted

½ cup minced fresh parsley

3 garlic cloves, minced

½ tsp. salt

½ tsp. each dried thyme, oregano, tarragon and basil

½ tsp. dried rosemary, crushed

½ tsp. pepper

1 cup (4 oz.) shredded part-skim mozzarella cheese


Cut vegetables into ¼ inch thick slices.

In a greased 13 x 9 inch baking dish, layer the eggplant, zucchini, squash, tomatoes and onion.  In a small bowl, combine the butter, parsley, garlic and seasonings; pour over vegetables.   Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 375 F. for 35 minutes.  Sprinkle with cheese.  Bake 10-15 minutes longer or until cheese is melted.  Serve with a slotted spoon.    13 servings (3/4 cup each)


(Recipe for Greek Herb Ratatouille was on, 2014)


Cucumber Fruit Salsa

Cucumber Fruit Salsa

Cucumber Fruit Salsa


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


We always have way more cucumbers and tomatoes coming out of our garden then we can handle.  This is one of the many recipes I found to use them up in a delightful way.  If you want to make ahead, stir in the banana and peach right before serving.   * This recipe is Diabetic Friendly!! *

           Anna Davis                                                                                         Half Way, Missouri


Cucumber Fruit Salsa

1 large cucumber, finely chopped

2 medium green pepper, finely chopped

2 medium tomatoes, finely chopped

1 small red onion, finely chopped

1 small navel orange, segmented and chopped

2 Tbsp. lemon juice

1 Tbsp. minced fresh cilantro

1 Tbsp. minced fresh parsley

1 garlic clove, minced

¼ tsp. salt

¼ tsp. hot pepper sauce

1/8 tsp. pepper

1 medium peach, peeled and finely chopped

1 small banana, finely chopped


In a large bowl, combine the first 12 ingredients.  Refrigerate at least 30 minutes to allow flavors to blend.  Just before serving, stir in the peach and banana.             24 servings (1/4 cup each)


(Recipe for Cucumber Fruit Salsa was on, 2014)



Grilled Asparagus Medley

Grilled Asparagus Medley

Grilled Asparagus Medley


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


This colorful veggie recipe happened by accident.  One evening, I didn’t have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley.  It goes great with any grilled meat.  This recipe is Diabetic Friendly!

          Pam Gaspers                                                                     Hastings, Nebraska


 Grilled Asparagus Medley Recipe

Grilled Asparagus Medley

1 lb. fresh asparagus, trimmed

1 each sweet red, yellow and green pepper, julienned

1 cup sliced fresh mushrooms

1 medium tomato, chopped

1 medium onion, sliced

1 can (2 ¼ oz.) sliced ripe olives, drained

2 garlic cloves, minced

2 Tbsp. olive oil

1 tsp. minced fresh parsley

½ tsp. pepper

½ tsp. salt

¼ tsp. lemon-pepper seasoning

¼ tsp. dill weed


In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat.  Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat.

Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.               8 servings


(Recipe for Grilled Asparagus Medley was on, 2014)


Individual Italian Frittatas


Individual Italian Frittatas

Individual Italian Frittatas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


The Italian word “frittata” refers to frying the egg-based dish in a skillet.  This Italian spin with added salami, roasted sweet peppers and mozzarella is baked in a ramekin but the ending is the same delicious day or night,

          Mrs. Nancy Elliott                                                                           Houston, Texas


Individual Italian Frittatas Recipe

Individual Italian Frittatas

¼ cup finely chopped onion

2 tsp. olive oil

4 medium fresh mushrooms, chopped

2 thinly sliced hard salami, julienned

2 Tbsp. finely chopped roasted sweet red peppers

4 eggs

1 Tbsp. 2% milk

1 Tbsp. grated Parmesan cheese

2 tsp. tsp. minced fresh parsley

1 tsp. minced fresh chives

Dash pepper

¼ cup shredded part-skim mozzarella cheese

Chopped fresh chives, optional


In a skillet, cook and stir onion over medium heat until tender.  Add mushrooms; cook 2-4 minutes longer or until tender.  Divide between two greased 8 oz. ramekins.  Top with salami and red pepper.

In a small bowl, whisk the eggs, milk, Parmesan cheese, parsley, minced chives and pepper; pour into ramekins.  Bake at 400 F. for 10 minutes.

Sprinkle with mozzarella cheese; bake 8-10 minutes longer or until eggs are set.  Sprinkle with chopped chives if desired.            2 servings


(Recipe for Individual Italian Frittatas was on, 2014)


Lemon-Garlic Cream Fettuccine

Lemon-Garlic Cream Fettuccine

Lemon-Garlic Cream Fettuccine


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


I’ve been making this for the family for years.  It’s both simple and indulgent enough to make it a go-to recipe.

       Anne Miller                                                                        Glenfield, New York


Lemon-Garlic Cream Fettuccine  Recipe

Lemon-Garlic Cream Fettuccine

3 tsp. grated lemon peel

2 tsp. minced fresh parsley

2 garlic cloves, minced

8 oz. uncooked fettuccine

Sauce:   ¼ cup butter

1 small onion, chopped

2 garlic cloves, minced

1 tsp. grated lemon peel

½ cup heavy whipping cream

¼ tsp. salt

1/8 tsp. pepper

4 oz. cream cheese, cubed

2 Tbsp. lemon juice

2 plum tomatoes, chopped

2 tsp. minced fresh parsley

Grated Parmesan cheese, optional


In a small bowl, mix lemon peel, parsley and garlic.  Cook fettuccine according to package directions; drain.

For sauce, in a large skillet, heat butter over medium-high heat.  Add onion; cook and stir 2-3 minutes or until tender.  Add garlic and lemon peel; cook 1 minute longer.  Stir in cream, salt and pepper.    Whisk in cream cheese until melted.  Remove from heat; cool slightly.  Stir in lemon juice.

Add pasta, tomatoes and parsley to skillet; toss to combine.  Serve immediately with lemon peel mixture and, if desired, Parmesan cheese.          4 servings


(Recipe for Lemon-Garlic Cream Fettuccine was on, 2014)


Crab-Stuffed Mushrooms with Caramelized Onions


Crab-Stuffed Mushrooms with Caramelized Onions

Crab-Stuffed Mushrooms with Caramelized Onions

This recipe for Crab-Stuffed Mushrooms with Caramelized Onions was in the Sunday paper. Hope all of you enjoy it!

           Margaret Heinemann                                                   New Hyde Park, New York


Crab-Stuffed Mushrooms with Caramelized Onions Recipe

Crab-Stuffed Mushrooms with Caramelized Onions

6 Tbsp. butter

2 medium onions, finely chopped

¼ tsp. sugar

1 Lb. large white mushrooms

3 garlic cloves, minced

8 oz. lump crabmeat

1 to 1 ½ plain bread crumbs

½ cup grated Parmesan cheese

2 eggs

1 tsp. lemon zest

2 tsp. fresh lemon juice

¼ cup chopped fresh parsley

¼ tsp. salt or more to taste

½ tsp. black pepper

Olive oil

Lemon wedges

Melt 3 tablespoons of butter in a large skillet over medium-low heat.  Add the onion and sauté until softened.  Add a ¼ teaspoon of sugar to onions and cook, stirring often, until caramelized.

Wash mushrooms and trim away the hard ends of the stems.  Carefully take the rest of the stems off and chop them finely.

Add the mushrooms stems and minced garlic to caramelized onions and sauté until tender.

In a large bowl, combine the onion mixture, crabmeat, bread crumbs, cheese, eggs, lemon zest and juice, parsley, salt and pepper.  Melt remaining three tablespoons of butter and add to the mix.

Place mushrooms caps into well-greased baking dish.  Fill the caps with the mixture, pressing down to fill each one generously.

Drizzle a bit of olive oil on top of the mushrooms before baking to help brown them.  Bake until browned on top and hot throughout, 35 to 45 minutes.  Serve hot, garnished with lemon wedges.

12 to 24 serve as appetizer / 6 to 8 serve as main course

Tips:  To caramelize the onions, cook them low and slow.  And don’t add the garlic until the onions are just about done, or it will get bitter.  You can stuff the mushrooms in advance and refrigerate them for a day or two.  Don’t ship the olive oil at the end.  It will help brown the mushrooms and keep the filling moist.


(Recipe for the Crab-Stuffed Mushrooms with Caramelized Onions was in Sunday, Newsday, January, 2014)


Sausage-Stuffed Mushrooms

Sausage-Stuffed Mushrooms

Sausage-Stuffed Mushrooms


Pennsylvania is often referred to as the “Mushroom Capital of the World.”  This recipe’s a delicious appetizer and is always the hit of the party.

         Beatrice Vetrano                           Landenberg, Pennsylvania                                                                         


Sausage-Stuffed Mushrooms Recipe

Sausage-Stuffed Mushrooms

12 to 15 large fresh mushrooms

2 Tbsp. butter, divided

2 Tbsp. chopped onion

1 Tbsp. lemon juice

¼ tsp. dried basil

Salt and pepper to taste

4 oz. bulk Italian sausage

2 Tbsp. dry bread crumbs

2 Tbsp. grated Parmesan cheese


Remove stem from the mushrooms.  Chop stems finely; set mushroom caps aside.  Place stems in pepper towels and squeeze to remove any liquid.

In a large skillet, heat 1 ½ tablespoon butter.  Cook stems and onion until tender.  Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated.  Cool.

In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps.  Combine crumbs and cheese; sprinkle over tops.  Dot each with remaining butter.

Place in a greased baking pan.  Bake at 400 F. for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices.  Serve hot.           12-15 servings


(Recipe for Sausage-Stuffed Mushrooms came from


Hunter’s Chicken

Hunter's Chicken

Hunter’s Chicken

This recipe for Hunter’s Chicken is good because it has a mixture of ingredients in it. What’s great about it…it’s cooked in ONE SKILLET.

Hunter’s Chicken Recipe

Hunter’s Chicken

1 cup orzo pasta

1 Tbsp. olive oil

10 oz. mushrooms, sliced

1 can (28 oz.) crushed tomatoes

1 red pepper, thinly sliced

1 medium onion, sliced

1 Tbsp. minced garlic

1 tsp. dried basil

1 tsp. oregano

1 tsp. salt

4 skinless, boneless chicken thighs (about 1 ¼ lbs.) fat trimmed, cut in half crosswise

Chopped fresh parsley

Grated Parmesan cheese

Cook orzo according to package directions; drain and reserve.

In a large nonstick skillet, over high heat, heat oil.  Add mushrooms; cook 3-4 minutes, until lightly golden; remove from pan and set aside.

In same skillet, combine tomatoes, bell pepper, onion, garlic, basil, oregano and salt.  Add chicken thighs; bring to a boil.  Reduce heat, cover and simmer 5 minutes.  Stir in orzo, cover and cook 6 minutes, until chicken is cooked through.  Stir in mushrooms; sprinkle with parsley and cheese.

4 servings

(Recipe for Hunter’s Chicken was in Eating Light magazine, March 19, 2002)