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• 1 egg
• 1/4 cup small-curd nonfat cottage cheese
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
• 1 teaspoon lemon pepper seasoning
• 1/4 cup sliced green onions
• 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 ounces each) skinless, boneless salmon, drained and chunked
• 3 tablespoons seasoned bread crumbs
• Vegetable oil
In medium bowl, whisk egg lightly. Add cottage cheese, dill, lemon pepper and green onions; mix well. Mix in drained salmon, then sprinkle in bread crumbs and mix well. Shape mixture into four patties about one-half inch thick. Heat nonstick skillet over medium-high heat and brush skillet with oil. Fry salmon cakes for about three minutes per side. Cakes should be crisp and golden on the outside and still moist on the inside. Serve with dill sauce or tartar sauce.
Find more recipes at www.WildAlaskaFlavor.com.
• 1 1/2 cups strawberries, chopped
• 3/4 cup sugar, divided
• 1 3/4 cups all-purpose flour, unsifted
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
Combine strawberries and 1/2 cup sugar in small bowl. Set aside for 1 hour. Drain and reserve liquid and strawberries separately. Preheat oven to 425° F. Combine flour, baking soda, nutmeg and salt. Set aside. Mix eggs, butter, vanilla extract, remaining sugar and liquid from strawberries in medium bowl. Add flour mixture. Stir until combined. Fold in reserved strawberries. Spoon into 12 muffin cups. Bake for approximately 20 minutes. Serve warm.
Find more recipes at http://bit.ly/floridaberries
Baked Zucchini Ziti Ingredients: • 8 ounces ziti, uncooked • 1 28-ounce can crushed tomatoes • 1 1/2 teaspoons Italian seasoning • 1 cup grated zucchini (about 1 medium) • 1 cup part-skim ricotta cheese • 1 cup shredded mozzarella, divided • 1/2 cup, plus 1 tablespoon grated Parmesan cheese, divided • 1 egg, lightly beaten • Salt and pepper • Cooking spray Directions: Cook pasta according to package instructions; drain and set aside. Preheat oven to 400° F. In a medium bowl, combine tomatoes and Italian seasoning. In a separate bowl, mix zucchini, ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan and egg. Season with salt and pepper. Coat a 2-quart casserole dish with cooking spray. Spread half of tomato sauce on bottom. Top with ziti, ricotta mixture and remaining sauce. Sprinkle with remaining 1/2 cup mozzarella and 1 tablespoon Parmesan. Bake until top is brown and sauce is bubbling, 35 to 40 minutes. For more recipes, go to www.DairyMakesSense.com.
Mediterranean Linguine With
Basil and Tomatoes
• 1-pound box linguine pasta
• 1/2 cup extra virgin olive oil
• 2 pints grape tomatoes, cut
• 1 tablespoon minced garlic
• 2 tablespoons red wine vinegar
• 1 teaspoon crushed red
• Salt and pepper to taste
• 18 to 20 basil leaves, cut in
• 3/4 cup grated Parmesan
cheese, plus additional for garnish
Cook pasta according to package directions.
While pasta cooks, heat olive oil in large skillet on medium heat. Add tomatoes and garlic. Cook and stir two minutes or until tomatoes are soft.
Remove from heat. Stir in vinegar and pepper flakes.
Drain cooked pasta. Add to skillet.
Return to heat, and stir one minute or until pasta is coated and hot. Removefrom heat. Season with salt and pepper. Stir in basil and cheese.
Serve with additional cheese, if desired.
For more recipes, go to www.Crisco.com.
Bake 15 minutes or until mixture is hot.
Recipe courtesy of Kraft and Facebook.com/KraftFightHunger.
Countless candy canes? Heat up some cocoa and use a candy cane as a stirring stick. It mixes the chocolate with the milk while adding a refreshing minty flavor. Or, crush up the candy and mix it into vanilla frosting for cupcakes.
Overflowing oatmeal cookies? Melt some chocolate chips, spread on one cookie, add sprinkles, and top with another cookie to make a sweet sandwich snack. This tip works for any kind of cookie, including gingerbread men.
Extra eggnog? Use eggnog instead of creamer in your coffee for a rich, spicy flavor. Not a coffee drinker? Eggnog makes excellent French toast. Soak bread slices in eggnog before frying them to golden-brown perfection.
Abundance of fruitcake? Reinvent a fruitcake by chopping it up in a food processor and rolling into balls. Melt chocolate and dip the fruitcake balls to create a new twist on an old favorite.
With a little planning and creativity, you can turn leftover holiday goodies into tasty treats that are sure to hit the spot even the second time around.
• 3/4 cup plain, dry bread crumbs
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 6 boneless, skinless chicken
breast halves (about 2 pounds) • 1 egg, beaten
• 1 jar pasta sauce
• 1 cup shredded, part-skim mozzarella cheese
• 12 oz. pasta, cooked and drained
Preheat oven to 400° F. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat.
Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes. Pour pasta sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with hot pasta.
For more healthy recipes, visit