Creamy Piccata Sauce topped Salmon

This looks like a great, healthy way to ring in the new year. 

Poached Salmon With Creamy Piccata Sauce


Ingredients

•1 pound salmon filet, skinned and cut into 4 portions
•1 cup dry white wine, divided
•2 teaspoons extra-virgin olive oil
•1 large shallot, minced
•2 tablespoons lemon juice
•4 teaspoons capers, rinsed
•1/4 cup reduced-fat sour cream
•1/4 teaspoon salt
•1 tablespoon fresh dill weed, chopped

Preparation
Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover, and cook for 5 minutes. Remove from heat.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds.

Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more.

Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.

Makes 4 servings.

Fish Taco

I love shrimp tacos and have never had a fish taco before, but I suspected I would like, and I did! I decided a good cilantro/lime flavoring would really give good flavor and keep it light and fresh tasting. Coupled with some very light tasting condiments, the meal was light and flavorful and the perfect combination of tart and fresh.
ingredients:
4 pieces of any whitefish, orange roughy, tilapia
2 limes
1/4 cup cilantro packed
medium onion chopped
2 medium tomatos diced
optional avacodo, sourcream, salsa

in a bowl squeeze contents of lime and mix with cilantro and salt and pepper
marinate fish for a few minutes
in baking pan or skillet cook fish, making sure to include all the marinade
if baking, bake at 350 in preheated oven for about 10 minutes
flake the fish with a fork when done cooking
fill 8 taco shells with fish
top each with tomato and onion
add sourcream or salsa if desired and enjoy!

Tilapia with sage butter

Once in a while, not often, butter just seems right for a recipe, and something about sage and butter fits. I was right, the tilapia was delicious and not heavy. I definitely went light on butter and heavy on the sage spice.
ingredients
4 tilapia pieces
1/4 cup butter melted
1/4 cup sage chopped
salt and pepper

brush butter on fish, salt and pepper fish
top with fresh sage and bake at 350 for 15 minutes
remove and serve with sides of choice

Lime-Honey Glazed Salmon w/ Warm Black Bean and Corn Salad

Barbara - I scream ... can you believe this - so many many many of our favorite foods in this salad of Rachel Ray's. Straight outta her 365: No Repeats. We repeat for you a lime/honey salmon, our fav mix of black beans and corn, and then we throw it in a salad. ARE YOU KIDDING ME? OMG so awesome for us. I am super stoked for this tonight - and I can't wait to try it warm. Haven't had the corn/beans mixture warm, but I'm betting it will be perfect for this cold night!

4 tbsp evoo
1 medium red onion, chopped
2 cloves garlic, chopped
1 tsp crushd red pepper flakes
1 tsp ground cumin
salt/pepper to taste
juice of 2 limes
3 tbsp (gobs) honey
1 tsp chili powder
4 6-oz fillets salmon
1 red pepper, chopped
1 10 oz pkg frozen corn, defrosted, or 1 can corn, drained and rinsed
1/2 cup chicken stock
1 can black beans, rinsed and drained
2-3 tbsp cilantro leaves, chopped
6 cups baby spinach (romaine would work if you're short on spinach)

In a shallow dish combine the juice of 1 lime, honey, chili powder - add the salmon fillets to this and toss to coat thoroughly.

preheat medium skillet and warm 2 tbsp evoo. Add onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for three minutes.

heat another skillet over medium heat with the other 2 tbsp olive oil. Add the seasoned salmon from above to the HOT skillet and cook just until cooked through - roughly 3 minutes on each side.

Now, to the first skillet the one with the onions and spices - add the bell peppers, defrosted or rinsed corn, and cook 1 minute. Ad the chicken stock and cook another 2 minutes. Add the black beans and cook unti they are heated thru. Remove from heat and add the juice of the second lime, cilantro and spinach. Just barely wilt the spinach then plate on four plates. Top with the lime/honey glazed salmon!

serve it up.

Shrimp Scampi

mmmmm.  another one of those Body For Life/Eating For Life cookbook recipes that I absolutely love - the reasons 1) it's easy  2) it's an equal balance of carbs and protein, 3) pretty low fat - subbing olive oil of butter and 4) it looks great on the plate!

I had sort of forgotten this recipe until Lucy reminded me how flavorful the butter buds make this dish.  They're another trip to the real supermarket, but the health advantages - plus the amount of time one bottle of Butter Buds lasts vs. a pound of butter (which costs almost the same price) - it's pretty darn great!

Here you go...

8 oz uncooked whole-wheat penne pasta

2 Tbsp olive oil
lots of garlic (recipe calls for 6 cloves)
1 pound of raw shrimp, peeled and deveined
1/3 cup Butter Buds - divided
1/3 cup white wine (or chicken broth)
1/2 tsp ground black pepper
1 lemon
1/3 cup grated Parmesan Cheese
1/4 cup fresh parsley, chopped.

Cook penne per package

MEANWHILE... heat olive oil and garlic in large skillet over medium heat until warm and fragrant.  Add shrimp and cook, stirring frequently for 2 minutes.  Add 2 Tbsp Butter Buds and white wine to shrimp - saute another 2 minutes.  Place cooked pasta in large serving bowl and mix it with remainder of Butter Buds and black pepper.  Mix, then toss fresh shrimp in and gently mix a bit longer.

Divide into four portions, and squeeze with lemon juice, parm, and parsley - serve it up!

Rosemary Salmon

Thank You Michelle for bringing this dish into my life today (and yesterday too)!  This is low carb cooking at it's peak!  I had this with dried rosemary, and can only imagine how delish it would be if I had fresh rosemary - but... no money, no time, no matter - that's what the dried, inexpensive but very flavorful herbs at Aldi can do for you! Cook like a pro, shop like a cheapskate!  YES!  That could have been our blog name!  Anyway, here's the Salmon with Rosemary done in that new Calphalon pan of mine ... NO, I did NOT go buy a new Calphalon frying pan, Joe and I bought this pan about ten years ago - and used the daylights out of it... and the LIFE TIME WARRANTY of my Calphalon pans came thru for me (as did my husband!).  I'd thrown the thing in the cupboard writing it off as "not for common use", but as it is my only frying pan with a metal handle, I needed to keep it so I could bake in the frying pan - but really, it had surpassed it's useful life.  I got something delivered in a big box, can't remember what, Joe did the research (go figure), packaged the dead Calphalon, and about a WEEK - seriously - later I GOT A BRAND NEW CALPHALON PAN!  Okay, cheapskate about herbs, big spender about the cookware (I think we got it on Amazon ... probably using some points or deal of some sort - I'm not really a big spender, but I DO believe in quality!).

 

So, here's Michelle's Salmon with Rosemary

4 4 oz servings of Salmon
2 tsp olive oil
2 tsp lemon juice
1 twist of pepper mill
2 cloves garlic, minced
1 tsp dried, crushed rosemary (or 2 tsp fresh leaves!)

combine the olive oil, lemon juice, garlic and rosemary in a bowl - brush onto the fish.
Put in frying pan with lid, cook for four minutes, flip, cook another four minutes, remove, and serve with a serving (or three) of freshly steamed veggies!

Now that's easy! 

NOTE: the white stuff on top of the salmon in this picture is because I covered the meat for the final four minutes  because I was working with FROZEN salmon that had not been thawed... when I covered the meat the juices, which would have settled to the bottom of the pan and created a beautify browned bottom side to my salmon, cooked on top of the meat - they appear white, but they are just juice.  You can discard or consume - either is fine!  Oh, and there are two servings of fish on my plate - part of the uber-high protein world I'm living in these days!

Sprimp Quesadilla with Avacodo and Tomato Salsa

We got this recipe from foodie website Skinnytaste.com. I love this blog because the blogger Gina calculates all the weight watcher points for each meal. The big surprise about this meal was my son ate his serving and asked for more twice, not even noticing or caring there was something green inside the tortilla. Thats a good cooking day for me. I loved these quesadillas, however, my camera did not. It just didnt do the meal justice. Im going to have to make them again, and reshoot the picture, darn:)

Ingredients
20 medium cooked shrimp, sliced in half
1 medium tomato diced
1 medium avocado diced
1/4 medium onion diced
1 lime
1 tablespoon cilantro
salt and pepper, cumin optional
8 flour tortillas
4 slices cheese(monteray jack, mozarella- your choice) I used a spicy pepper jack
cooking spray

turn oven to 350 season sprimp with salt, pepper and cumin
place on baking sheet and bake for 5-10 minutes
in meantime mix together tomato, avocado, onion, lime, cilantro
on two baking pans lay out two tortilla's on each
evenly spread salsa and shrimp, top with slices of cheese and close with other tortilla
bake in oven for 1o minutes or until cheese is melted
remove from oven and slice in quarters

I think next time a make these I am going to make them on my panini maker, I know Ill be making them for lunch soon, since they were such a hit!!

Cilantro and Lime Encrusted Tilapia

I can't believe how easy and yummy it is to "encrust" fish.  Doesn't the word "encrust" sound so difficult.  Really, you just cook one side of fish, flip, top with some "crust", and cook until done.  That's "encrusting" something!  I've paid dearly for horseradish encrusted steaks and blah blah encrusted fish and really... it's something the chef throws on the meat, broils until it's crispy, and plates.  WOW!
I know, some "encrust"-ed foods are more complex, but this is what I've mastered, and will continue to do!

This is "a few of my favorite things" on some tilapia.  Tilapia is a "safe fish" in my house - it doesn't taste like fish, it's easy to tell when it's done, and it's pretty darn inexpensive at Aldi ... especially when you notice that tilapia is sold in a 24 ounce bag, not a 16 ounce bag (salmon) or even a 12 ounce bag (boiled shrimp).  Tilapia also absorbs the flavors of the crust nicely!

Lime Parmesan with Cilantro encrusted Tilapia
4 servings tilapia
1/4 cup parmesan cheese, grated
1/4 cup plain bread crumbs
1/4 cup cilantro
1/8 cup (2 Tbsp) lime juice squeezed
dash cayenne pepper
1/2 lime (to squeeze on fish)

In a small bowl, mix the cheese, crumbs, cilantro and 2 tbsp lime juice. 
Preheat Broiler
Place frozen or thawed fish in a hot, Oven-Proof, non-stick frying pan heated to medium over medium heat.  Cook until the fish releases from the pan when nudged with a spatula.  From frozen this is about 5 minutes, from thawed maybe 3.
VERY CAREFULLY flip fish - squeeze 1/2 lime evenly over pieces of fish.  LIGHTLY sprinkle with cayenne pepper (or paprika if you prefer).  Place the "crust" on top of the fish.  Cook for 2 minutes (assuming frozen fish). Place frying pan under the broiler for 3 minutes. (skip add'l cooking and just broil thawed fish).

remove from pan to plate and serve!
I tossed a bit of grated parmesan cheese on top of this just for fun!

Hot Mango Pineapple dip for coconut shrimp

In this blog from a few months ago we taught you how to make a very healthy coconut shrimp that I got from Weight Watchers a LONG time ago!  It's really tasty, easy, and really doesn't pack any bad fats as it is baked!  The coconut makes it so sweet and the beer combined with the baking powder in the batter makes a really crunchy but light batter.

http://7dinners70dollars.blogspot.com/2010/05/coconut-shrimp.html

we're going to jazz it up ALOT by making this hot mango/pineapple dip for it!

1 can crushed pineapple, drained (reserve 1/4 cup juice)
1 mango, peeled and removed from the pit
1 tsp red pepper flakes
1 tbsp corn starch

mix corn starch and pineapple juice in a small bowl or cup.  mix thoroughly.

combine pineapple and mango in food processor or blender.  Mix/mash/puree/blend - whatever it is you call it, mix these things together creating a pretty thin sauce with a beautiful color.
pour into a bowl and mix in the red pepper flakes and the corn starch.  Refrigerate about 30 minutes for the corn starch to thicken the mixture a bit.

Serve cold or heat the dip in the microwave to accompany the shrimp!

Artichoke and Crab meat on Field Greens

Not much of a secret what's going to be in this salad is it?
we searched out this awesome sounding recipe with a yummy soundng dijon dressing from scratch - sounds great, and we're super excited to have this during Biggest Loser night!

Artichoke and Crab meat on Field Greens
1 jar artichoke quarters in water, drained $2.29
1 pound lump crab meat (or 2 cans crab meat, drained)
8 ounces field greens $1.99
roasted red peppers OPTIONAL and if available

dijon dressing:
1/4 cup white wine vinegar
4 tsp dijon mustard
pinch salt & pepper
1/2 cup canola oil (or other type of oil of choosing)

mix dressing - allow to flavor through for a while!

Set 4 plates with field greens with meat & artichokes, drizzle with dressing and enjoy the savory combination of flavors.

lime almond encrusted tilapia $3.51

This entree is so inspired by Barbara's lime encrusted white fish of last week. I just needed to try something totally different with my crust. Nutrtionally this is pretty sound, with less fat than you would think when you peruse the name. And the tiny bit of bread crumbs is not really enough to throw off anyone's diet unless you have celiac disease or are gluten intolerant (is there a difference?).
I made this - and Joe said it was a great crust. On a fish night, the word great coming from Joe's mouth are like gold found in a pond. Almost as exciting as the kids loving baked potato night a couple weeks ago. Life does hold great mysteries, doesn't it!

Here's my "secret" recipe!

Lime Almond Encrusted Tilapia

2 oz Blue Diamond Lime Chili Almonds (from Walgreens :-) ) .80
2 Tbsp plain dried bread crumbs .20
1/2 tsp paprika .02
1 lime .20
16 oz Tilapia (4 4oz portions) $2.29

Preheat oven to 400 degrees. My fish was frozen, so while still frozen I threw it in a bake-able frying pan (metal handle, not plastic). I set the fish in the pan over the stove top at about medium heat, squeezed 1/2 of the lime over the fish and let it start to cook while I did this...
Using the "grater" part of your food processor, grate the nuts into a powder or fine particles - with a few chunks. stir in, by hand, the bread crumbs and paprika.
Very gently flip the tilapia (not sure this is necessary, but I did it, so you might want to if your fish fillets were frozen as mine where. Pat the nut/crumb mixture over the fish, then squeeze the remaining 1/2 of lime over the four fillets. Place the frying pan into the hot oven (400-450 whatever) for about 15 minutes, or until the nut mixture starts to brown nicely.

This was a gorgeous plate served with wild /white rice mixture and brocolli. YUMMO! Thanks B.

Salmon with Mango Salsa $5.08

Mango two days i n a row, kinda crazy I know, but since the Mangos looked good at Aldi, I decided to buy two and since we dont like "waste", I wanted to use up my onion, cilantro, and lime. I did decide to change up the salsa a bit and used some pinapple I had purchased(can) on sale at Walgreens. The results were great. I teamed up the meal with greenbeans and it was a prfect combo.

for the salsa
1 mango, peeled and diced .69(not always available at Aldi, and usually much more $ at local grocery store)
1 cup pinapple diced .49
1/3 cup red onion diced .20
1/4 cup cilantro minced .20
1 tablespoon juice lime .20
mix all together and refrigerate for atleaast an hour

4-6 salmon steaks $3.99
season with salt and pepper
bake or grill
bake at 350 for 12-15 minutes until fish is flakey t the fork touch

serve with a generous helping of salsas

Mango Cevice $6.93

We loved the Civece so much a few weeks ago, I thought I would try it with a different sweeter twist by adding Mango. I managed to pick out perfect Mango from Aldi today, paid not even a dollar, and even had half left over to eat alone. Yum, I dont eat mango often, but everytime I do, I remember how much I like the tropical fruit. The fresh tart fruit was a perfect accompanyment to the lime and cilantro which flavored the shrimp. On the advice of a friend, I did make the cevice in the morning, and let it sit it the fridge all day to really merry the flavors. The results was delicioso!!

Ingredients:
1 lb cooked shrimp(tail removed) $4.99
1 avocado diced .79
1/2 mango diced .35
1/4 medium red onion diced.20
juice of 2 limes (medium) .40
1 tablespoon chopped cilantro.20

dice the shrimp in small peices and combine all ingreients in a bowl. coat everything evenly in the lime juice and refridgerate for atleast an hour

Penne with Canelloni Beans, Black Olives, Cherry Tomatoes, and Tuna$ 3.86

A lovely combo that is rich in protein, fiber, vitamins and quick easy and cheap. If you time it right you can boil the noodles as you saute all the ingredients and have this meal made in 20 minutes.

Ingredients:
1 lb penne pasta .99
2 tablespoon olive oil .60
2 medium tomatoes diced .60
1 can 15 ounces canelloni beans .69
can tuna .98

1 small can 10 ounces black olives
add salt and pepper to taste

Boil noodles according to instruction

heat olive oil in skillet add garlic on low

add tomato, beans, tuna and olives, saute for 15 minutes

remove from heat when noodles are ready
toss together

Sometimes we don't have everything we need to make a dish. Here's Barbara's ... "used what I had" ... version. She subbed cherry or grape tomatoes for diced, omitted the black olives rather than open a fresh can, and since the spaghetti pasta was closer than the Penne, she went with that. Still beautiful, economical, and fresh, but slightly different.

Salmon Patty $1.64

I have absolutely no expectations going into this. I have never eaten salmon from a can - tuna, yes, all the time in fact, but salmon, no. Just doesn't seem right to me. So, I ask Joe to buy me a can because, well, Aldi doesn't sell salmon in a can (at least I don't think they do)... same size can a tuna, a bit better nutritionally, OK, I'll make my favorite tuna salad sandwich, but with Salmon. Surely it will taste different, and likely I won't like it, but at least I can cross if off my list of things to do...

WRONG! Here's a few great things about Salmon
1) It smells better than tuna in a can
2) It looks better coming out of a can than tuna - fishier, more wholesome, less catfood-ish (a tendency that you see when you eat inexpensive tuna, not one you see with the name brand tunas).
3) Joe will never know that it's Salmon instead of Tuna unless I tell him.
YES!

So, I made a basic tropical tuna sandwich, but with salmon, and served it on a whole wheat, all natural "thin bun" (great concept - for a long time I've been digging the middle out of my bun because I didn't need the calories, etc... now I don't have to as they make these great "thin buns" - and, they are all natural!).


1 can salmon, drained (purchased at dollar store next to my Aldi .99) they are on sale often at Walgreens for .99 often
2 tbsp mayo product (I use Kraft Olive Oil reduced fat).20
2 tbsp pickle relish .25
1 tsp mustard .05
1 tbsp crushed pineapple.15

mix. spread on bread. enjoy.

Whitefish topped in a Cilantro Lime Pesto with mixed greens $4.04

Well this is a double cilantro week, and i still have some cilantro left. I spent $1.29 on a bunch of cilantro and because it packs such a big flavor, not alot is required and hence, I need to keep finding used for it. I made this pesto in about 3 minutes, and got a great reaction from my diners, and the beauty of it is, I cut out a lot of oil, so the fat content was low. I used lime juice and water to liquify the pesto, and that worked great. The pesto was great on fish but I am certain it would be awesme on chicken as well.

1 cup cilantro(minced very fine) .70
1 tablespoon olive or canola oil .30
2 clove garlic .15
1 medium lime(juice) .20
1 teaspoon honey .10
1/2 small onion .20
salt and pepper .10
4 pieces whitefish $2.99

in food processor combine cilantro, oil, garlic, lime, honey, onion, blend until smooth and add 1/4 cup waterand blend, add salt and pepper to taste
top each peice fish evenly and bake at 300 for 15 minutes

Here's the Heron's picture... remarkably similar. I put a few walnuts in my pesto. You can see a bit of that coming thru on my whitefish - wich I pan fried in a large non-stick frying pan for about 4 minutes per side. Awesome, fast, cheap and easy. This was great!

Shrimp Cevice $6.88

HELLO BARBARA! Thank you for opening my eyes to this treat! YUMMO! I loved it, I think I put way too much cilantro in (and Joe agrees with that!), but this is a combination I could totally enjoy for lunch or dinner anytime! And amazingly healthy - fantastic for my goals for this week - to really crack down on the not-so-healthy things I've eaten lately.

I researched this a bit before Barbara gave me this awesome recipe - a couple I found on line omitted the tomatoes and avocados. I don't think this dish would be nearly as wonderful without those items... also not nearly as filling. Perhaps that would work if you were serving it just as an appetizer!

16 ounces cooked shrimp, tails removed, and cut into 1/4 inch pieces (4.99)
1 firm but ripe avocado (.79)
2 plum tomatoes or a handful of grape or cherry tomatoes (.50)
2 tbsp cilantro (I used way more) (.20)
juice of one lime (.20)
1/4 cup red onion (.20)

246 calories, 16 carbs,8 fat, 21 protein - I mean REALLY! cost $6.88

Chop the shrimp into 1/4 inch chunks, dice the onion finely, wash and chop the cilantro into fine pieces, and chop the plum tomatoes or half the grape or cherry tomatoes - combine all these things in a 2 quart bowl. Juice the lime over the top of the rest of the ingredients - allow it to sit for a few minutes... some might add salt - I didn't.
Divide into four attractive bowls or glasses and serve.
Awesome!

Shrimp Coctail, corn tomato salsa, andMohitos $5.78

Seems like a big menu? not really, I think I prepared everything on this menu in less then 30 minutes, and didnt even have to fire up the oven or stove. There is a restuarant in the city that prepares and serves only food that hasnt and doesnt need to be cooked. The premise is that when heating food, valuable nutrients are lost. I had a salsa similar to this corn and tomato salsa, so I thought I would try to duplicate it. It came out great and truly, it could be adapted with so many other varieties of fresh vegetables. This was a perfect meal for a hot August night.
Ingredients:
medium cooked shrimp tail on(30 count) $2.99
1 cup coctail sauce .40
1 cup frozen corn thawed .30
1 medium tomato .30
1 avocado ripe but not soft .79
2 tblsp cilantro .20
1 tbsp mint .20
3 medium limes .40
6 cups water
1/3 cup sugar .20

rinse and thaw out shrimp
arrange on a platter or in individual serving bowls
serve with coctail sauce
for salsa:
combine
doced tomato, corn, salsa, and cilantro
squeeze juice of one lime, mix all together
For Mohito
in blender pour water and juice from both limes
add sugar, mint
blend
serve over ice with mineral water, lemonade, rum(if you are an adult and would like)
I drink it with regular tap water 1/2 mohito, 1/2 water and ice- so refreshing!

Angel Hair Pasta with Shrimp and Spinach $ 8.70

Around here Fridays become PASTA carb loading night each year around this time! Joe is running the Chicago Marathon again in about 8 weeks or so, and it has become extremely important for him to eat a dinner with about the same number of carbs as any one of Michael's meals (oh to have the metabolism of an 11 year old boy!). Michael eats anything he wants and stays slim, Joe eats as many plain pasta carbs as he can on Fridays and runs like 15 miles the next day to take care of any "overages". I eat six noodles and gain six pounds - Barbara eats six plain noodles and gets stomach pains for a week. Life is fair that way. As Jacob screams frequently fair ... THAT'S UNFAIR ... then outta nowhere last night Jacob comes up with this "Jenna, Life isn't fair". WOW, who are you?

Anyway, this pasta dish does have some nurishment mixed in - you can get some really powerful iron between the shrimp and the spinach (the six ounces of shrimp actually gives you four times more iron than the one and a half cups of spinach ... shoulda told PopEye that along time ago! - imagine PopEye running around eating Shrimp Coctail instead of those gross cans of spinach). So many of us do not get enough iron - and that is something that can really catch up with you. Additionally, there's great protein in this meal, which is actually really important to an endurance athlete, because once the body runs out of quick carbs (like this meal packs in), the body turns to other energy sources stored in the muscle. Eating protein before and especially after a run is essential for muscle recovery. Lighter meats like this shrimp are easier for the body than heavy beef.

Angel Hair Pasta with Shrimp and Spinach

8 ounces uncooked angel hair pasta (unless you're feeding Joe or Michael, then use more!).99

1 pound peeled and deveined large shrimp $3.99

1/4 tsp salt.02

1/4 tsp black pepper.02

2 Tbsp olive oil .40

1/4 cup finely chopped onion .20

1/2 cup fat free, reduced sodium chicken broth .20

2 Tbsp lemon juice.40

1 lb frozen chopped spinach $1.09 or 1 lb fresh spinch $2.08

2 Tbsp capers .40

Cook pasta according to package directions. Drain

While pasta is cooking, sprinkle shrimp with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onions; saute 30 seconds or so. Add shrimp; saute for three minutes. Remove shrimp/onions from pan. Add chicken broth and lemon juice to pan and scrape pan to loosen any browned bits. Add cooked pasta, spinach, shrimp and capers. Heat 1 minute or until spinach wilts slightly. Stir frequently.

Serves 4

450 calories
Fat 10 grams

42.3 g carbs (with plain angel hair pasta)

47 grams Protein

Tequila Citrus Salmon with summer Veggies $6.21

I found this recipe a while ago while trying to find a way to mask the flavor of salmon for Joe - he just doesn't like it at all. This marinade, after only about 15 minutes, was strong enough to do the job - BUT, it was also really yummy too! I'm glad the recipe I had for the marinade made enough to have it again...maybe on chicken next week. mmm, mmm, good!

Tequila Citrus Marinade:
1/4 cup olive oil .30
1/4 cup tequila .60
3/4 cup orange juice .20
1/4 cup lime juice .40
1/4 cup fresh cilantro chopped .30
1 tsp crushed red pepper .05
1/2 tsp cumin .10
zest of one lime .20
pinch of salt .05
twist of ground pepper.02
$2.22

4 peices Salmon $3.99
combine - shake or stir vigorously - and pour on top of meat. Marinade for about 15-30 minutes. This is NOT an overnight marinade! This makes about 1 1/2 cups of marinade - you probably only need 1/2 to 3/4 cup of marinade for 4 pieces of meat, so refrigerate the remaining immediately, and reuse another night with a different kind of meat!

I threw together some yellow (summer) squash that my sister had grown and left for me with some mushrooms that looked really yummy, and got the meal together in next to no time!

I grilled the fish in my "fish grill basket" and put the veggies in my big grill basket - i think the veggies take about 10 to 13 minutes (depending on the veggie - yellow squash tends to cook fast!), and the fish needed five minutes per side.