2.5 //I like when other people cook for me

//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

Cooking Directions

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.//