See Also: Flat Blue Enchiladas(recipes)
linguini(dictionary)
Linguini with Tuna(recipes)
Linguini With Asparagus(recipes)
Linguini with Sun-Dried Tomato Pesto(recipes)
Ham and Egg Enchiladas(recipes)
Beef Enchiladas(recipes)
Cheese Enchiladas(recipes)
Chicken Enchiladas(recipes)
BLUE CROSS AND BLUE SHIELD OF ME(finance)

Linguini with Tuna (recipes) and Flat Blue Enchiladas (recipes)


Linguini with Tuna (recipes)


Linguini with Tuna Antipasto

Prep and Cook Time: 18 minutes

Yield: Makes 4 servings



Ingredients:



1package (9 ounces) uncooked refrigerated flavored linguini, such as tomato and herb

1jar (6-1/2 ounces) marinated artichoke hearts, coarsely chopped and liquid reserved

1can (6 ounces) tuna in water, drained and broken into pieces

1/2cup coarsely chopped roasted red peppers

1/3cup olive oil

1/4cup coarsely chopped black olives

1/2teaspoon minced garlic

1/4teaspoon salt

1/4teaspoon red pepper flakes

1/8teaspoon black pepper

1/2cup grated Parmesan cheese









Preparation:





1.Cook linguini according to package directions.2.Meanwhile, combine remaining ingredients except cheese in large microwavable bowl. Mix well; cover with vented plastic wrap. Microwave on HIGH 2 to 3 minutes or until heated through.3.Drain linguini; add to bowl. Toss well; arrange on 4 plates. Sprinkle with cheese; garnish as desired.









Nutritional Information:







Serving Size:







Protein

25 g







Fiber

4 g







Carbohydrate

42 g







Cholesterol

99 mg







Total Fat

30 g







Calories

523







Sodium

902 mg









Dietary Exchange:







Fat

4-1/2







Meat

2







Vegetable

1







Starch

2-1/2











Flat Blue Enchiladas (recipes)




Yield: Makes 3 servings

Easily made blue corn crepes can stand in for hard-to-find blue corn tortillas.





Ingredients:



3/4cup milk

1egg

1/2cup blue cornmeal

1/2cup all-purpose flour

1/8teaspoon salt

Vegetable oil

1-1/2cups (6 ounces) shredded Monterey Jack cheese

1can (4 ounces) diced green chilies, drained

1cup (1/2 pint) sour cream

3green onions with tops, thinly sliced

Salsa









Preparation:





1.To make crepes, place milk, egg, cornmeal, flour and salt in blender or Food processor container fitted with metal blade; process until smooth. Pour into bowl; let batter rest at room temperature 1 hour. Heat 6- to 7-inch skillet over medium-high heat; brush lightly with oil. Stir batter; pour 2 to 2-1/2 tablespoons batter into pan. Immediately tilt pan to coat evenly. Cook crepe until top side is dry and underside is lightly browned. Turn and cook Other side about 10 seconds. Slide out of pan onto paper towel. Repeat, oiling pan and stirring batter before making each crepe. (Recipe should yield nine crepes.) When all crepes are cooked, stack on a plate; cover with plastic wrap and refrigerate until needed, up to 2 days.2.To assemble enchiladas, combine cheese and chilies in small bowl. Combine sour cream and green onions in another small bowl. Preheat oven to 300°F. Stack 3 crepes on each of 3 ovenproof plates; cover with foil. Bake 10 minutes to heat through. Remove plates from oven; increase oven temperature to 350°F. Remove top 2 crepes from each plate. Dividing mixture equally, cover bottom crepes with 1/2 of the cheese mixture. Top each stack with a second crepe; spread each stack with 1/3 of the sour cream mixture. Top each with a third crepe; cover with remaining cheese mixture. Bake, uncovered, 10 minutes or until cheese is melted. Serve 1 stack per person for entree servings or cut stacks into wedges for appetizers. Serve with salsa.







Rolled Shrimp Enchiladas:

Prepare Blue Corn Crepes. Combine 1/2 pound cooked deveined small shrimp, 3/4 cup (3 ounces) shredded Monterey Jack cheese and 1/4 cup diced green chilies in medium bowl. Spoon equal amount of shrimp mixture down center of each crepe; roll to enclose. Arrange enchiladas, seam side down, in greased 13X9-inch Baking pan. Bake, uncovered, in 350°F oven 15 minutes or until cheese is melted. Spoon 3/4 cup sour cream down center of enchiladas; sprinkle with 3 tablespoons sliced green onions.