Scallops with Mushrooms and Spinach

40 sea scallops
salt and pepper
olive oil
1/4 cup flour
4 tbsp unsalted butter
1 cup chopped shallots (3 shallots)
8 oz mushrooms, thick slices
1/2 cup dry white wine
8 oz baby spinach, rinsed & pat dry
freshly grated Parmesan cheese
lemon wedges

1. Preheat oven to 275.

2. Rinse scallops and pat dry with paper towels. Flour the scallops, shaking off any excess. Heat 2 tbsp olive oil in a saute pan over medium-high heat. Add scallops to saute pan, working in two batches if necessary. Salt and pepper the scallops, then cook 3 minutes on one side. Flip and cook two minutes on the other side, until both sides are lightly browned. DO NOT OVERCOOK. There is no need to cook scallops completely; it is ok if they are a little pink inside. Place scallops in a 13x9" baking dish and place in oven to keep warm.

3. Melt butter in the saute pan. Lower heat to medium. Add the shallots to the melted butter, tossing to coat. Cook 2 minutes. Add the mushrooms, cooking 4-5 minutes until browned. Add white wine and cook for 2 more minutes. Add spinach a little at a time, adding more as it cooks down, until all spinach has been added.

4. Remove scallops from oven. Add spinach and mushroom mixture to the scallops, mixing just a bit. Sprinkle Parmesan over the top. Return dish to oven for 3 minutes. Serve with a dash more pepper, some lemon juice and more Parmesan if desired.

Serves 6.

(from Lil Foot's Mommy)

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Asparagus Parmesan Au Gratin

1.5 cups (3oz) French's French Fried Onions
1.5 lbs fresh asparagus, trimmed
1 can cream of celery soup
1/2 cup milk
1/4 cup grated Parmesan cheese
1 tbsp coarse grain mustard

1. Preheat oven to 400. Crush french fried onions in plastic bag with hands.

2. Cook asparagus in boiling water for 3 minutes. Drain well.

3. Mix soup, milk, Parmesan cheese and mustard. Pour half the sauce into greased 1.5-quart baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus.

4. Bake, uncovered, for 20 minutes or until hot. Top with crushed french fried onions. Bake 5 minutes until golden & crispy.

Serves 6-8.

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Classic Pudding Pie

2 (3.4oz) pkgs of Jello Instant Pudding
2-3/4 cups cold milk
1 ready-made graham cracker pie crust

1. Beat pudding mix and milk with a whisk for 2 minutes. Pour immediately into crust.

2. Refrigerate for 3 hours or until set. Serve topped with Cool Whip and fresh berries if desired.

Serves 8.

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Romaine-Wrapped Tilapia with Red Onion and Capers

nonstick cooking spray
4 large romaine lettuce leaves
4 (5 oz)tilapia fillets
Salt and ground black pepper, to taste
4 teaspoons grainy coarse mustard
4 slices red onion
4 teaspoons drained capers

1. Preheat oven to 400° F. Spray a large, shallow baking dish with nonstick cooking spray.

2.Place romaine leaves on paper towels and sprinkle with water. Cover leaves with another paper towel and microwave on high for 10 seconds, until leaves are tender.

3. Arrange leaves on a flat surface and top each leaf with a single tilapia fillet (place fish crosswise on leaf). Season the top of fish with salt and black pepper, then spread with 1 teaspoon mustard. Place onion slice and 1 teaspoon capers on top of mustard. Fold over one side of romaine leaf to cover fish and then fold over the other side. Place wrapped fish seam-side down in prepared baking dish and cover with foil. Bake 15-20 minutes, until fish is fork-tender.

Serves 4.

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Peanut Butter Chocolate Bars

1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
2 cups chocolate chips

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

2. In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.

3. In small microwavable bowl, microwave chocolate chips on High 1 to 1 1/2 minutes until they can be stirred smooth. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

Makes 36 bars.

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