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Welcome to Amy's Page

When I found out that my cholesterol was way too high for someone my age, I made a determined effort to change my eating habits. But I just couldn't do broiled chicken and brown rice, so I am always searching for delicious, healthy foods. Here are some of my favorite recipes, hope you enjoy them!

Shrimp Scampi Recipe

1 pound peeled raw shrimp, medium
1/4 cup onion, finely chopped
1 tablespoon chopped or minced garlic
1 tablespoon olive oil
1/4 cup lemon juice
Salt and pepper to taste

Add oil to a large nonstick skillet and heat over medium heat until hot. Add onion and garlic and sauté 1-2 minutes. Add shrimp and stir-fry just until pink. Add lemon juice and salt and pepper to taste.

Makes 4 Servings

Chicken Cashew Salad (courtesy
2 cups sea shell pasta
1/4 cup brown sugar
1 cup creamy fat free salad dressing (e.g. Miracle Whip)
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
2 cups chopped celery
1/2 cup chopped green bell pepper
1 onion, chopped
3 boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
2. In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt. Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken. Chill until ready to serve. Mix in cashews just before serving.

Serves 6


1 pound boneless, skinless chicken breasts
1/3 cup hoisin sauce
1/3 cup plum sauce
2 tablespoons sliced green onions
1 tablespoon grated gingerroot
2 tablespoons dry sherry
2 tablespoons white vinegar

Trim fat from chicken breasts, cut lengthwise into 1/2 inch strips. Lightly flatten chicken between wax paper. Mix all ingredients in a large container, add chicken and toss to coat. Cover and refrigerate for 2 hours. Set oven to broil. Remove chicken from marinade and keep marinade. Thread chicken onto 10-inch wooden skewers. Broil 3-4 inches from heat for about 4 minutes each side. Chicken can also be cooked on barbecue, but skewers should be soaked in water for 20 minutes before threading chicken. Heat marinade and boil for 1 minute, serve chicken with marinade.

Makes 8 servings

Recipe courtesy Paula Deen

2 cups fresh diced tomatoes
1/3 cup diced green onions
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh basil or thyme
1 cup shredded Jack cheese
1/2 cup mayonnaise
1 (10 count) can Pillsbury country biscuits

Mix together tomatoes, green onions, salt, pepper, and basil together.
Place in a colander to drain off excess juice. Mix shredded cheese and mayonnaise together. Fold into tomato mixture. Pinch each biscuit in half. On a lightly floured surface roll each piece into a circle approximately 3 to 4
inches in diameter. Spoon about 2 teaspoons of tomato mixture in the center of the biscuit. Moisten the edge of the biscuit with you finger using a drop of water. Fold over and press firmly using fingertips to seal entire edges.

Place on a greased baking sheet. Bake in a preheated 375 degree oven for 12 to 15 minutes or until golden brown. Remove from oven and brush with melted butter, sprinkle with fresh chopped parsley. Serve immediately.

Yield: 20 tarts

My mother made this recipe and mixed one pkg of fake crab meat with the cheese, some mayonnaise & a little garlic powder. Yum, yum

Recipe courtesy Linda Taglioli

1-cup bread crumbs
1 pound crabmeat, shredded and picked over to remove shells and cartilage
1/2 green pepper, diced small
1/2 red pepper, diced small
1/4 cup carrot, shredded
1/2 small red onion, diced
1 egg, beaten
1/2 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon dry mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
Vegetable oil, for frying

Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through.

**I didn't need any sauce with these delicious delectables, and they made plenty. Reserve the remains that you don't form into cakes and fry them into a frittata the next morning! YUM**

(for fishing and camping)
Courtesy of: Josh Bodyfelt

1 whole (10 ounce) trout, pan-dressed
2 tablespoons butter
2 tablespoons lemon juice
1 teaspoon honey
1/2 teaspoon ground cayenne pepper
1/2 teaspoon lemon pepper

1. Place trout on center of a sheet of foil. Rub the inners of the trout with the butter. Drizzle lemon juice and honey all over the trout, inside and out.

2. Sprinkle cayenne pepper inside as well. Sprinkle a little water (to keep it moist).

3. Place other sheet of foil on top, roll sides tight. Place package directly on top of hot briquettes and pile 5-10 briquettes on top of package.

4. Cook for 8 to 12 minutes, or until you can hear it sizzling. Cool, cut open foil, and then enjoy.

I love to go camping. Recently, I went with my mom and her husband and she was complaining about how she over-packs in terms of food. So I looked around and found some camper-friendly foods, requiring little to no refrigeration and can be heated by a propane stove alone. Here are some staples, though you certainly wouldn't want to bring ALL of these along each time you camp! Thanks to for their valuable insights.


Baking mix, Oats, Instant hot cereal, Cold cereal, Tortillas, Pita Bread, Whole grain crackers, Ramen noodles,
Angel hair pasta, Packaged pasta with flavor packets, Quick-cooking couscous, Quick-cooking rice, Quick-cooking grits, Cornbread mix, Soup in a cup

Canned or vacuum-packed tuna, Canned chicken, Canned ham, Dehydrated refried beans, Canned beans, Shelf-stable tofu,
Summer sausage, Beef jerky, Peanut butter, Soy or rice milk, Nuts, Powdered eggs, Hard cheeses (e.g., Parmesan)

An assortment of dried fruit, Canned tomatoes, Sundried tomatoes, Canned Olives, Canned Green Chiles, Dried mushrooms, Canned pineapple

Carrots, Squash, Bell peppers, Mushrooms, Green beans, Corn on the cob, Potatoes, Onions, Eggplant, Tomatoes, Cucumbers, Apples, Bananas, Plums, Peaches, Grapes, Lemons, Limes, Oranges

Salt, Pepper, Garlic Powder, Onion Powder, Chile Flakes, Chili Powder, Dried Herbs, Cinnamon, Sugar, Oil, Soy sauce, Vinegar, Mustard, Ketchup, Bouillon cubes, Dehydrated soup base or canned soup

Camp stove or backpacker's stove, Extra stove fuel, Matches, Oven mitt, Large metal spoon, Metal Spatula, Tongs, Large plastic or stainless steel bowl to use for mixing and serving, Rubber Spatula, Dutch oven, Skillet, Saucepan, Large enamel mugs that can be used as cups or bowls, Plates, Plenty of aluminum foil, Resealable plastic bags, Garbage bags, Paper towels, Plastic tablecloth, Biodegradable dish soap, Dish sponge, Dishtowels, Lightweight flexible cutting board, Knife