Fish Fillet Pizza Rollout First Prize Entrées fish fillet pizza rollout Jeanie Chiapparelli

Fish Fillet Pizza Rollout
First Prize Entrées
Winning recipe submitted by
Jeanie Chiapparelli, Staten Island, NY
fish fillet pizza rollout
Makes: 6 servings.
Prep: 15 minutes.
Bake: at 350° for 20 minutes.
chicken bouillon cube dissolved in
cup water
tablespoons olive oil
teaspoon salt
cup seasoned bread crumbs
flounder fillets (about 15 pounds total)
teaspoon black pepper
container grape tomatoes (about 8 ounces), quartered
cup pitted black olives, sliced
cups shredded part-skim mozzarella cheese
tablespoons unsalted butter
cup flat-leaf parsley, chopped
1. Heat oven to 350°.
2. Place chicken broth and olive oil in a 13 x 9 x 2-inch baking pan.
3. In a shallow plate, lightly beat eggs and salt. Place bread crumbs
in another shallow plate. Dip fillets into egg mixture and then
into bread crumbs, coating both sides. Place in baking pan,
overlapping if necessary. Season with the pepper.
4. Sprinkle the tomatoes, olives and mozzarella over the top.
Dot with the butter. Evenly sprinkle the parsley over the cheese.
5. Bake at 350° for 20 minutes or until fish flakes easily with a fork.
Per serving: 466 calories; 27 g fat (11 g sat.); 37 g protein;
18 g carbohydrate; 1 g fiber; 1,201 mg sodium; 204 mg cholesterol.
War m Stick y Tof fee Cake
First Place Desserts
Winning recipe submitted by
Beth Royals, Richmond, VA
Warm Sticky Toffee Cake
Makes: 12 servings. Prep: 15 minutes.
microwave: 4 minutes. Bake: at 350° for 37 minutes.
package (8 ounces) pitted dates
box (18.25 ounces) yellow cake mix
container (6 ounces) vanilla yogurt
1/3 cup vegetable oil
large eggs
1squeeze bottle (20 ounces) caramel-flavored
sundae syrup (such as Smucker’s)
tablespoons heavy cream
quart high-quality vanilla ice cream
12 mint sprigs for garnish, optional
1. Heat oven to 350°. Coat a 13 x 9 x 2-inch baking pan with
nonstick cooking spray.
2. Place dates and 14 cups water in a large bowl and loosely cover
with plastic wrap. Microwave on HIGH for 4 minutes. Let cool
slightly; transfer to blender or food processor and blend until
smooth. Set aside.
3. In a large bowl, combine cake mix, yogurt, oil and eggs. Beat
on medium-high speed for 2 minutes. Add date puree; beat to
combine. Pour into prepared pan.
4. Bake at 350° for 37 minutes or until toothpick inserted in center
comes out clean. Remove to rack; cool.
5. While cake is baking, stir together the caramel sauce and heavy
cream. Pour 1 cup caramel mixture over baked cake, spreading
to edges as it cools in the pan. Cool cake 20 minutes. Pour
remaining sauce back into squeeze bottle.
6. For each serving, drizzle caramel sauce on a plate. Place slice
of cake on plate with a scoop of ice cream. Garnish with mint,
if desired.
Per serving: 537 calories; 19 g fat (7 g sat.); 9 g protein;
84 g carbohydrate; 2 g fiber; 391 mg sodium; 103 mg cholesterol.
Easy Cheesy Potato Pagachi
First Place Side Dishes
Winning recipe submitted by
Jessica Welsh, Shelton, CT
easy cheesy potato pagachi
Makes: 8 servings.
Prep: 15 minutes.
Bake: at 350° for 20 minutes.
package (4 ounces) instant
4Cheese Mashed Potatoes (such as Idahoan),
prepared following package directions
1tube (16.3 ounces) Pillsbury Grands Homestyle Biscuits
5 cup Egg Beaters
4 cup (5 stick) unsalted butter
1. Heat oven to 350°. Cool mashed potatoes to room temperature.
2. On a well-floured work surface, roll a biscuit out to a 6-inch
circle. Place two heaping tablespoons of the cooled potato
mixture in the center of the biscuit. Draw up dough and pinch
edges together using a fork, to cover filling. Pat down to
approximately a 5-inch thickness. Repeat to form a total of 8.
3. Place pagachi on a lightly greased baking sheet. Prick each
with a fork a few times and brush lightly with the Egg Beaters.
Bake at 350° for 20 minutes.
4. Meanwhile, place butter in a small skillet over medium
heat and lightly brown.
5. Remove pagachi from oven and brush with the browned
butter. Serve warm.
Per serving: 313 calories; 16 g fat (6 g sat.); 6 g protein;
34 g carbohydrate; 2 g fiber; 882 mg sodium; 16 mg cholesterol.
Chicken Penne in
Smoky Chili Cream Sauce
Grand Prize Winner
Winning recipe submitted by
Anna Ginsberg, Austin, TX
chicken penne in
smoky chili cream sauce
Makes: 6 servings. Prep: 10 minutes. Cook: 10 minutes.
12 ounces uncooked penne pasta
15 tablespoons vegetable oil
1pound boneless, skinless chicken breasts,
cut into 6-inch chunks
1/3 cup chopped onion
teaspoon minced garlic
cups prepared Alfredo sauce (see Note)
tablespoon chipotle in adobo sauce (see Note)
teaspoons chili powder
teaspoons maple syrup
5 teaspoon salt
8slices fully cooked bacon, heated in microwave
and chopped
tablespoons chopped fresh cilantro
1. Cook penne following package directions. Drain.
2. While penne is cooking, heat oil in a large skillet over
medium-high heat and cook chicken for about 4 minutes
or until cooked through. Remove to a plate and reserve.
3. Reduce heat to medium. Add onion to the skillet and cook for
3 minutes, stirring occasionally. Add garlic and cook 30 seconds.
Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and
salt. Cook over medium-high heat until bubbly. Stir in the chicken.
4. Place the pasta back into the pot and stir in the Alfredo and
chicken mixture. Spoon pasta onto a large serving platter and
garnish with the bacon and cilantro.
Note: To reduce calories, fat and sodium, opt for a light Alfredo sauce.
For a spicier dish, increase the amount of the chipotle chiles.
Per serving: 674 calories; 38 g fat (15 g sat.); 35 g protein;
44 g carbohydrate; 5 g fiber; 1,130 mg sodium; 111 mg cholesterol.
Tuscan Herbed Tomato Appetizer
Runner-Up Appetizer/Side Dishes
Winning recipe submitted by
Susan Bazan, Sequim, WA
Tuscan herbed tomato appetizer
Makes: 8 servings. Prep: 15 minutes.
bake: at 400° for 15 minutes, then 350° for 35 minutes.
stand: 15 minutes.
ready-to-roll refrigerated pie crust
tablespoon melted unsalted butter
teaspoon onion powder
teaspoon dried thyme
pounds tomatoes, cut into 5-inch slices
teaspoon kosher salt
cup Dijon mustard
cup shredded jack and cheddar cheese blend
cup crumbled feta cheese
tablespoons olive oil
cloves garlic, chopped fine
tablespoons chopped flat leaf parsley
tablespoon fresh chopped basil
1. Heat oven to 400°.
2. Fit pie crust into a 9-inch pie plate. Fold edges under and crimp.
Combine butter, onion powder and thyme. Brush mixture over
crust. Prick crust with a fork. Bake for 12 to 15 minutes until
lightly browned. Remove from oven and allow to cool. Reduce
oven heat to 350°.
3. While crust is baking, place tomatoes in a colander and sprinkle
with salt. Allow to drain for 15 minutes.
4. Spread mustard over bottom of pie crust. Sprinkle the cheeses
over the mustard. Fan the sliced tomatoes over the cheeses. Bake
at 350° for 35 minutes or until nicely browned and tomatoes are
5. Mix together the olive oil, garlic, parsley and basil. Remove pie
from oven and spoon the olive oil mixture evenly over the top. Allow
to stand for at least 15 minutes before cutting into 8 wedges.
Per serving: 220 calories; 16 g fat (6 g sat.); 6 g protein; 14 g carbohydrate;
1 g fiber; 695 mg sodium; 22 mg cholesterol.
Butter nut Squash and
Goat Cheese Tar t
Runner-Up Entrées
Winning recipe submitted by
Carla morris, New York
Butternut Squash and
Goat Cheese TArt
Makes: 8 to 12 servings. Prep: 15 minutes.
bake: at 375° for 30 minutes.
frozen puff pastry sheet, thawed
( from a 17.3-ounce package)
package (12 ounces) frozen cooked squash, thawed
medium-size onion, diced
cup plain bread crumbs
cup plus 2 tablespoons Egg Beaters
tablespoons honey
teaspoon salt
fresh sage leaves, diced
ounces goat cheese, crumbled
package fully cooked bacon (15 to 20 slices)
1. Heat oven to 375°. Coat a 18 x13-inch baking sheet with nonstick
cooking spray.
2. On a well-floured work surface, roll out the puff pastry to a
14 x 12-inch rectangle. Transfer to prepared baking sheet.
3. In a medium-size bowl, mix squash, onion, bread crumbs, 1 cup of
the Egg Beaters, the honey and salt. Spread the mixture over the
puff pastry leaving a 1-inch border. Top with the sage leaves and
half of the goat cheese. Lay the bacon strips on top and sprinkle
with the remaining goat cheese.
4. Fold over 1-inch of the puff pastry to create a border on all sides
of the tart. Brush the border with the remaining 2 tablespoons
of Egg Beaters.
5. Bake at 375° for 25 to 30 minutes or until pastry is golden and flaky.
6. Allow to cool slightly before cutting into 8 to 12 pieces.
Per serving: 205 calories; 8 g fat (3 g sat.); 10 g protein; 22g carbohydrate;
2 g fiber; 479 mg sodium; 14 mg cholesterol.
Blueber ry Oatmeal Cookies
Runner-Up Desserts
Winning recipe submitted by
Frances Longhorn, Stanfield, OR
blueberry oatmeal cookies
Makes: 30 cookies. Prep: 15 minutes.
bake: at 375° for 14 minutes.
25 cups quick-cooking oats
16cups blueberry pancake mix (such as Krusteaz
or HungryJack)
5 cup almonds, chopped
teaspoon baking powder
6 cup (15 sticks) unsalted butter, softened
cup packed brown sugar
5 cup granulated sugar
5 cup Egg Beaters
teaspoon vanilla extract
1.Heat oven to 375°.
3.In a large bowl, whisk together oats, pancake mix, almonds
and baking powder. In a second large bowl, on medium
speed, beat together the butter, both kinds of sugar, Egg
Beaters and vanilla extract until smooth. Gradually beat in
the oat mixture. Cover and refrigerate for about 15 minutes.
3.Spoon heaping tablespoons of dough onto ungreased
baking sheets and shape into 2-inch circles. Bake at
375° for 12 to 14 minutes or until set and lightly golden
around edges.
4.Cool on pan 3 minutes. Remove cookies to a wire rack
and allow to cool completely.
Per cookie: 124 calories; 7 g fat (3 g sat.); 3 g protein;
14 g carbohydrate; 1 g fiber; 134 mg sodium; 12 mg cholesterol.