//Confession: I like when other people cook for me.
"I'm in charge of dinner!" My guy sure knows how to make a girl swoon. And when it comes to food, well that can be difficult because I am gluten free and don't beef at all. Most of the time I cook for myself and don't often get to enjoy the pleasure of other people's home cooked meals. Recently though, Chase and I have been trying different foods from our typical chicken and veggies. Last weekend he decided to step out on a limb and picked a seafood casserole. The sound of it didn't make me too excited but as we cooked together, I couldn't wait to eat it.
We adapted the recipe from this one, subbing the mayo for plain non-fat greek yogurt and instead of tomato juice, used tomato sauce. It was quick, delicious, and left us with meals for the next day.
Easy Seafood Casserole //
1½ cups sliced fresh mushrooms
½ tablespoon olive oil
1¼ cups cooked brown rice
6 ounce can sliced water chestnuts, drained
½ cup chopped celery
¼ cup chopped onion
¼ cup chopped green pepper
½ cup non-fat plain greek yogurt
½ cup tomato sauce
½ lb package frozen peeled, cooked shrimp, thawed
1- 6 or 8 ounce package flake-style imitation crabmeat
1/8 teaspoon paprika
Salt and pepper to taste
¼ cup Monterey Jack cheese
Preheat oven to 350 degrees.
1. Drizzle oil in large skillet cook mushrooms, green pepper, onion, water chestnuts, over medium heat for about 5 minutes or until tender. In a very large bowl, stir together cooked mushrooms, cooked rice, water chestnuts, celery, onion, and green pepper. Stir in yogurt, tomato juice, salt, black pepper, and paprika; mix well. Stir in shrimp and imitation crab meat.
2. Spoon seafood mixture into a greased 8x8 glass pan. Sprinkle almonds and cheese over. Bake for 30 to 35 minutes or until bubbly.
Click here for a printable version of the recipe.
Sometimes it's nice to just let someone else take the reins.//