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Creamy Shrimp Salad on Cucumber Rounds

lb. shrimp, peeled, deveined, cooked and chopped
2 ribs celery, finely chopped
2 Tbsp. light mayo
1 Tbsp. non-fat Greek yogurt
1 to 2 tsps. Halladay's Spicy Garlic Dill Seasoning
1 large cucumber, cut into 30 thin slices

Combine all ingredients except cucumber; salt and pepper to taste. Arrange cucumber slices on a platter. Top each slice with a tablespoon of shrimp salad and dust lightly with seasoning for garnish.

SIMILAR RECIPES
Shrimp Canapes

Shrimp Canapes

1 cup mozzarella cheese, shredded
1 cup mayo
1 Tbsp. onion, finely chopped
1 tsp. Halladay's Spicy Garlic Dill or Cucumber Dill Seasoning
1 loaf French bread, sliced
lb. shrimp, peeled, deveined and cooked


Preheat oven to 400F. Combine cheese, mayo, onion and seasoning; place 1 Tbsp. on bread with a shrimp garnish on top. Bake until brown and toasty.

Greek Cucumber Yogurt Dip

Greek Cucumber Yogurt Dip

1 cup plain Greek yogurt
1 Tbsp. Halladay's Cucumber Dill Seasoning
cup cucumber, peeled and chopped

Combine all ingredients. Let chill at least 2 hours before serving.

Cucumber Dill Pasta Salad

1 cup light or regular mayo
2 Tbsp. Halladay's Cucumber Dill Seasoning
1 lb. bowtie pasta, cooked
2 Tbsp. olive oil
cup celery, chopped
cup onion, chopped
cup cucumber, peeled, seeded and chopped
cup cherry tomatoes, halved
Salt and pepper, to taste

Combine mayo and seasoning; toss with all other ingredients. Let chill 1 hour before serving.

Easy Chicken Cassoulet

2 Tbsp. olive oil
4 chicken leg quarters, about 1 lbs.
4 slices of bacon, chopped
1 onion, finely chopped
2 carrots, peeled and cut into - inch pieces
2 ribs celery, cut into - inch pieces
2 Tbsp. Halladay's Roasted Garlic & Rosemary Oil Blend
1 cups chicken stock
1 (15 oz.) can cannellini beans, drained and rinsed
2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.