Empowering Health
  Current Issue Home   |   News   |   Calendar   |   Services   |   Find a Doctor   |   Contact Us   
Search:
 Cancer
 Cardiac & Stroke
 Diseases & Conditions
 Featured Physicians
 Healthy Aging
 Hospital News
 Nutrition
 Recipes
 Wellness
 Women's Health

Sign up for our FREE eNewsletter

Health eCooking Show

  Behavioral Health Breast Care Program Cancer Center Cardiac Care Child Development Center Family Care Health & Wellness Center Healthy Aging Home & Community Care Hospice Maternity & Newborn Care Medical Imaging Nutrition & Diabetes Health Pediatric Care Physical & Occupational Therapy Sleep Disorders Center Surgery Wound Healing Center



Printer-friendly version
 
 

Seafood Stuffed Shells Recipe

Make this seafood stuffed shells recipe ahead of time and serve alongside a crisp green salad for lunch or dinner. This recipe is lower in fat and calories than traditional meat-stuffed shells.

 
Forward this page to friends
Forward this page to friends
Diabetic Recipe - Heart Healthy Recipe

Yield: 6 servings (2 stuffed shells per serving)

Seafood Stuffed Shells Recipe

  • 8 oz nonfat ricotta cheese

  • 4 oz reduced fat cream cheese

  • 1 cup reduced fat mozzarella cheese

  • 1 egg

  • freshly ground black pepper

  • 2 cloves garlic, minced

  • 2 Tbsp red onion, finely chopped

  • 6 oz red snapper cooked and chopped into small pieces

  • 6 oz lump crabmeat, drained

  • 12 jumbo shells, cooked

  • 2 Tbsp parmesan cheese

    • Preheat oven to 350 Degrees.

    In a medium sized bowl, combine cheeses, egg, black pepper, garlic and red onion. Fold in red snapper and crabmeat to distribute thoroughly Using a teaspoon, spoon mixture into about 12 cooked jumbo shells. Coat casserole dish with cooking spray and place shells, open side up, into casserole dish. Cover with foil and bake for 30 minutes. Remove from oven and sprinkle with parmesan cheese.

    Nutrition facts (per serving): Calories: 326; Fat: 9g; Saturated Fat: 4g; Cholesterol: 83mg; Sodium: 427mg; Carbohydrates: 33g; Fiber: 1g; Protein: 28g; Calcium: 325mg

      Last Reviewed: March 2010
     
    Copyright © 2010 Baldwin Publishing. All rights reserved.

    Health eCooking® is a designated trademark of Baldwin Publishing.

    No information provided by Baldwin Publishing in any article or in any Health eCooking® show, video, recipe, article and/or other Health eCooking product or service is a substitute for medical advice or treatment for any medical condition. Baldwin Publishing strongly suggests that you use this information in consultation with your doctor or other health professional. Use or viewing of any Baldwin Publishing article or any Health eCooking® show, video, recipe, article and/or other Health eCooking product or service signifies your understanding and agreement to the disclaimer and terms and conditions stated above.