Citrisy Shrimp Taco

INGREDIENTS
8 Wonton wrappers
3 tbsp olive oil
1 clove garlic smashed and minced
2 tbsp red onion
16 or so medium sized shrimp chopped
2 tbs fresh cilantro chopped
Juice of half a lime
Small tomato diced
Lettuce
1 tbsp Chipotle pepper in adobo sauce minced
1/ cup non-fat plain Greek yogurt
METHOD: Preheat oven to 375. Brush both sides of wonton wrappers with olive oil and gently press down into muffin tins that have also been oiled or sprayed with Pam. Bake in oven for about 6-7 minutes or until golden brown. Remove from oven and allow to cool. Heat 1 tbsp olive oil over medium-low heat and saute garlic and onion until soft. Add the chopped shrimp, lime juice and cilantro and cook just until shrimp has turned pink and is firm to touch. Mix the chipotle pepper and Greek yogurt together so that it is well blended. Fill the “taco” shells with lettuce and shrimp mixture and top with the chipotle dressing and diced tomatoes.
COURSE: Dinner
PREPARATION TIME: 15 Minutes
COOKING TIME: 10 Minutes

 

Quinoa Paella

INGREDIENTS
2 chicken breasts (pounded to thin)
2 links turkey sausage
12 medium shrimp raw, de-veined and cleaned
Handful of clams (optional)
3 cups cooked white quinoa
1 tbsp olive oil
1/2 yellow onion
2 cloves garlic minced
1 tsp paprika
1/2 tsp red pepper flakes (more or less to your taste)
3 cups chicken or vegetable stock
3 tbs white wine (optional)
1 tbsp tomato paste
1 cup frozen peas (or edamame)
1 cup roasted red pepper chopped
METHOD: Heat olive oil in medium heat and saute the onion and garlic until soft. Then add the chicken breast and the sausage and cook through. Remove meat from pan and deglaze the pan with a wooden spoon and three tablespoons of the stock or white wine. The bits scraped up from the pan add a ton of flavor to the end product! When all of the flavor is scraped up add the paprika and red pepper flakes and cook a min or so more. Blend in the tomato paste. Cut up the meat into bite sized pieces and add back to the pan and allow flavors to combine for another minute. Add the shrimp and clams as well as the peas, roasted red pepper and the quinoa and heat together for a few mins until clams open and shrimp are pink. Add more stock if it looks a little dry. Mangia!
COURSE: Dinner
PREPARATION TIME: 15 Minutes
COOKING TIME: 30 Minutes

 

Crunchy Baked Cod

INGREDIENTS
1 lb Cod or other flaky white fish
1 egg white
2 tbsp water
1 cup TVP (Bob’s Red Mill Textured Vegetable Protein)
1 tsp seafood seasoning (like Old Bay)
Zest of one lemon
Salt and pepper to your taste
METHOD: Preheat oven to 350. In a shallow dish, whisk together the egg white and water. In another shallow dish, mix together the TVP, Old Bay, salt and pepper and the lemon zest. Wash and dry the fish. Dredge fish through the egg white and then through the seasoned crumb mixture thoroughly coating all sides. Place into a baking dish and top with any remaining crumbs. Add a little water to the bottom of the baking dish and bake for 20-25 minutes or until the fish flakes away when touched with a fork.
COURSE: Dinner
PREPARATION TIME: 10 Minutes
COOKING TIME: 25 Minutes

 

French Tuna Boats

INGREDIENTS
1 Can Bumble Bee Solid White Albacore Tuna
White Balsamic Vinegar from Modena, Product of Italy
Celery and onion to taste
Fresh Ground Black Pepper
METHOD: Mix all ingredients and add your own favorites……. Tuck the salad into a fresh green or red pepper or a firm leaf of lettuce and enjoy!
COURSE: Lunch
PREPARATION TIME: 10 Minutes
COOKING TIME: None

 

Thai Spring Rolls

INGREDIENTS
20 circle rice paper wrappers
20 cooked shrimp
40 basil leaves
40 mint leaves
1 carrot sliced into shreds with vegetable peeler
2 cups torn butter lettuce (or romaine without spines of leaves)
1 skein vermicelli rice noodles cooked
1 cup bean sprouts
4 stalks green onion finely chopped
pie pan of very warm water
METHOD: Spread all ingredients out on a work surface. Remove tails from shrimp and cut shrimp in half lengthwise. Dip a rice wrapper into the warm water until soft and pliable. On a clean dry cutting board, fold it in half so you have the straight line of the half circle at the top. Place your filling a little off the center in a vertical line. Start with two shrimp halves end to end, cut side up (so the pink shows through when it’s wrapped). Top with two basil leaves, two mint leaves, and a small portion of each remaining ingredient. Arrange so ingredients will be peeking out of one or both ends. Starting at the corner your filling is closest to, wrap that corner over filling, (If you only want ingredients showing from one end, fold an inch of the bottom up right now) then begin rolling tightly. Place seam side down on a large platter and cover with plastic wrap. Makes 20 Rolls
COURSE: Appetizer
PREPARATION TIME: 45 Minutes
COOKING TIME: None

 

Spicy Salmon Burger

INGREDIENTS
1 tsp wasabi powder
1 tsp water
1/2 tsp spicy mustard
4 oz minced salmon
1 egg white beaten
dash low soy sauce
1 tsp sesame seeds
METHOD: In a bowl mix water with wasabi powder, whisk Blend the remaining ingredients Mold into a burger and grill
COURSE: Dinner
PREPARATION TIME: 10 Minutes
COOKING TIME: 10 Minutes

 

Swordfish in Wine

INGREDIENTS
1 tbsp butter
1 piece of swordfish
1/2 cup of white wine
2 tbsp lemon juice
1 tsp capers
METHOD:  Melt butter in skillet over medium-low heat. Add the swordfish, and the remainder of the ingredients to the pan. It is best to use a small enough pan so that the liquid is coming up the sides of the fish so that the flavors are really cooked into it. Cook until the center of the fish feels firm when you touch it, approximately 10-15 mins.
COURSE: Dinner
PREPARATION TIME: 10 Minutes
COOKING TIME: 15 Minutes

 

Baked Halibut

INGREDIENTS
6 oz halibut steak
1 tsp mustard
1 tsp thyme
1 tbsp oregano
1 tsp rosemary
1/2 tsp black pepper
1 tsp water
METHOD: Mix ingredients into a thick mixture. Coat Halibut and bake 15-20 minutes.
COURSE: Dinner
PREPARATION TIME: 10 Minutes
COOKING TIME: 20 Minutes

 

Salmon Cake

INGREDIENTS
1 egg white
1 tbsp water
1 tsp chives
1 tsp vinegar
4 oz ground salmon
1 tsp Worcestershire sauce
METHOD: Beat egg whites until thick. Combine remaining ingredients and add eggs. Mix well then form a patty. Sear on stove top and cook through.
COURSE: Dinner
PREPARATION TIME: 10 Minutes
COOKING TIME: 10 Minutes

 

Salmon Ginger Cakes

INGREDIENTS
1 lb salmon fillet, cut into 1/4 inch dice
1/2 red bell pepper
1/4 cup scallions chopped
1/4 cup fresh cilantro
1/2 tbsp grated fresh ginger(tip: Keep ginger root in a ziplock bag in the freezer so you always have some on hand)
1/3 cup whole wheat bread crumbs
1 egg slightly beaten
1tbs sesame oil
1 tbsp low sodium soy sauce
Salt and pepper
METHOD: Combine all ingredients in a large bowl and shape into patties. Heat a large skillet over medium heat. Add some oil to the pan and cook patties 3 mins each side Serve with Asian dipping sauce if desired
COURSE: Dinner
PREPARATION TIME: 15 Minutes
COOKING TIME: 10 Minutes

 

Spicy Shrimp Burgers

INGREDIENTS
1 pound raw peeled and de-veined shrimp
1 celery stalk coarsely chopped
1/2 small onion coarse chop
1/2 green bell pepper coarse chop
1 clove garlic
Handful of parsley
1 tbs Old Bay seasoning
Pinch of cayenne pepper or dash of Tabasco(or what have you)
Zest of one lemon
METHOD: Add shrimp and pulse until fine chop. Add vegetables and the remainder of the seasonings until they are well mixed but so that vegetables are still little chunks. Heat a nonstick skillet with a bit of olive oil. Using an ice cream scoop to scoop mixture onto the skillet. Cook thoroughly on one side before flipping(otherwise they tend to fall apart). Cook 3-5 mins each side.
COURSE: Dinner
PREPARATION TIME: 20 Minutes
COOKING TIME: 10 Minutes

 

Tuna Burgers

INGREDIENTS
1 lb tuna steak chilled
1 strip of bacon minced (can substitute turkey bacon)
1/4 cup lemonzest wetrub (to follow)
Salt and pepper
Lemonzest Wetrub
Zest of 1 lemon
1/4 cup fresh ginger grated
1 clove garlic
1 medium jalapeno
2 tbs veg oil
2 tablespoons of cilantro
METHOD: Mince tuna into tiny cubes. Mix in the rest of the ingredients and form into burgers. Brush the burgers with oil or spray with Pam. Grill for only 3 mins each side over moderate heat. The flavor really is best if you stick to this amount of time. For the Wetrub: Add ingredients to a food processor and pulse until finely chopped. Save the remainder of the wetrub and mix with plain yogurt or veganaise to top the burgers.
COURSE: Dinner
PREPARATION TIME: 20 Minutes
COOKING TIME: 10 Minutes

 

Mustard Crusted Halibut

INGREDIENTS
6 oz center cut halibut steak
1 tsp whole grain mustard
1 tsp chopped fresh thyme
1 tbsp chopped fresh oregano
1 tsp chopped fresh rosemary
1/2 tsp freshly ground black
1 tsp water
METHOD: Combine all ingredients aside from the Halibut and mix well, should be a paste like mixture. Place halibut in ovenproof dish and coat with the mustard-herb mixture. Bake 15-20 minutes, or until fish is flaky. Serve on a bed of spinach with water chestnuts
COURSE: Dinner
PREPARATION TIME: 15 Minutes
COOKING TIME: 20 Minutes

 

White Fish Tacos

INGREDIENTS
1 pound of white fish
1 juice of lime
Olive oil
Cilantro fresh or dried
1 Chipotle pepper in adobo sauce finely chopped
½ cup Non-fat greek style yogurt
Toppings:
Limes sectioned
Black beans
Cabbage shredded
“Food for Life” sprouted grain tortillas, warmed in oven or toasted over a gas stove flame.(yummy!)
METHOD: Cover the fish with the lime juice and salt and pepper. Bake the fish in the oven at 350 for about 20 mins(until it flakes with a fork). Combine the chopped pepper with the yogurt . Mix well and assemble with available toppings. Add what you like!
COURSE: Dinner
PREPARATION TIME: 15 Minutes
COOKING TIME: 20 Minutes

 

Cioppino~Fish Stew

INGREDIENTS
3 tbsp olive oil
1 small onion chopped
2 tsp salt
6 stalks of asparagus chopped into bite sized pieces
4 clove of garlic finely chopped
1/2 tsp red pepper flakes
2 tbsp tomato paste
1 15 oz can of low salt chopped tomatoes or 3 large fresh tomatoes chopped
5 cups of fish stock (store bought or homemade)
1 bay leaf
2 handfuls or so of clams, mussels or any type of shellfish
1 pound peeled and deveined uncooked shrimp
1-2 pounds of any type of fish such as wild caught haddock, salmon etc
METHOD: Heat the oil over medium heat and add the onion, garlic and asparagus. Saute until the onions are translucent and soft. Add red pepper flakes and cook for one min more before stirring in the tomato paste. Add the tomatoes, fish stock and the bay leaf. Cover and simmer for about 20-30 mins. Add the clams, or other shellfish to the pot. Cover and cook about 5 mins. Add the shrimp and the fish on top and cover again and cook another 5-8 mins until fish flakes with a fork. Season with salt and pepper to taste.
COURSE: Appetizer
PREPARATION TIME: 15 Minutes
COOKING TIME: 30 Minutes

 

Wasabi Salmon Burger

INGREDIENTS
1 tsp wasabi powder
1 tsp water
1/2 tsp Dijon mustard
4 ounces salmon fillet, cut in cubes
1 egg white beaten
1/2 tbsp low sodium soy sauce
1 tsp black sesame seeds
METHOD: n a bowl mix water with wasabi powder and whisk until blended. Add Dijon, salmon, egg white, and sesame seeds. Stir until blended. Form into a burger and grill 2-3 minutes per side (or until desired doneness) Great served on a bed on spinach
COURSE: Dinner
PREPARATION TIME: 10 Minutes
COOKING TIME: 5 Minutes

 

Shrimp Tacos

INGREDIENTS
1 tbsp olive oil
2 tbsp onion chopped
20 shrimp, cleaned deveined and chopped into bite size pieces
½ cup shelled edamame
2 chipotle peppers in adobo sauce chopped (or less depending on how hot you like it)
6 romaine lettuce leaves
Non fat Greek style yogurt
METHOD: Heat olive oil over medium –low heat and saute the onion until translucent. Add the edamame and cook or about 4 mins. Add the shrimp and chipotle peppers with the sauce and cook until shrimp has turned pink. Add 2-3 tablespoons of the mixture to a leave of romaine and dollop with a bit of the yogurt. Roll up and enjoy.
COURSE: Dinner
PREPARATION TIME: 10 Minutes
COOKING TIME: 10 Minutes