Seafood

Serves 4 big portions

1tbsp Olive oil

1 oz. grated parmesan cheese

14oz. can diced tomatoes, drained

1 cup low sodium chicken broth

1 tsp dried oregano

1 tbsp tomato paste

1 1/2 cup diced yellow onion

1 tbsp minced garlic

1 ½lbs. uncooked shrimp, deveined, peeled, I left tails on

2 tbsp fresh parsley

4oz. Edamame & Mung Bean fettuccine, I used Explore Cuisine Organic

Preheat the oven to 400ºF. Heat 1 tablespoons of olive oil in 10-or 12-inch heavy ovenproof skillet over medium-low heat.

Add the onion and garlic and sauté for 8 to 10 minutes, until tender. Add the chicken broth, tomatoes, tomato paste, oregano, 1  tsp salt & ½ tsp pepper to the skillet, whisk to combine and add fettuccine.

Simmer over low heat covered until fettuccine is al dente, stirring occasionally, about 8 to 10 minutes. Arrange the shrimp in one layer over the fettuccine in the skillet

In a small bowl, combine the parmesan & parsley, sprinkle evenly over the shrimp.

Bake the shrimp for about 15 minutes or until the shrimp are cooked through

Serves 4

8 1/2 oz. of skinny Asparagus (longer cook time for the thick ones)

12 oz of frozen Shrimp deveined, peeled, tail off

1 medium lemon

1/2 tbsp of Minced Garlic

1 10oz. bag of Frozen Riced Cauliflower (microwaveable)

1 tsp of Olive Oil

2tbsp of 53% veg oil butter, I use blue bonnet

Heat your olive oil in a 12" skillet medium high heat, rinse and cut a the 1/3 off the bottom of the Asparagus toss, cut remaining in 1/2 add to your hot skillet, S&P, while that's cooking (5 minutes) rinse your shrimp in cold water until defrosted, S&P, turn heat to medium add your shrimp to the skillet, add juice from 1 lemon, butter and garlic, mix, cook 5 minutes, put your bag of cauliflower in the microwave, mine is cooked in 5 minutes, while that's cooking ,stir your shrimp and asparagus coating with sauce, turn to low.

By the time your cauliflower is done your shrimps should be pink and your asparagus just right, not soggy not hard.

Serves 6

Glaze - Mix in a small bowl and set aside:

2 Tbsp of Hoisin Sauce

1 Tbsp of Low Sodium Soy Sauce

1 tsp of Oyster Sauce

Pinch of ground ginger & garlic powder

Salmon:

Seafood Blend Seasoning, Kinder’s is fantastic, great flavor!

2.75-3lb Atlantic Salmon, remove skin, slice into 6 filets

Heat olive oil in a large skillet over medium-high heat (I used 2 skillets), coat both sides of filets with Seafood Blend, cook in skillet until you can see the side of the filet is pinker near the top, flip, glaze and finish cooking.

Internal temp should be around 145 degrees. Let rest a few minutes and serve!

Salmon on a whole other level.

Makes 17 Egg Rolls

12 oz. of deveined and peeled Colossal Shrimp, chopped up

1 bag of Broccoli Slaw

16 oz of 90% lean ground pork, can use 99% Fat free Turkey

5 tbsp of Oyster Sauce

2 Tbsp. of Rice Vinegar

4 Green Onions (Scallions) chopped small

S&P to taste

Egg Roll Wrappers I used Wing Hing, comes with 15 but I had enough mixture left to do 2 more.  

Cook your pork in a large skillet, remove to paper towel lined plate to soak up any grease. Add your green onion and shrimp, cook until shrimp are pink, add back your cooked sausage, add your broccoli slaw, stir, add oyster sauce, rice vinegar, S&P. Cook until your broccoli slaw is tender. Let mixture cool a little before filling your wrappers. 

Line a cookie sheet with foil, spray with cooking oil, preheat oven to 425.

Wet the edges of the wrapper with water, using a ¼ measuring cup place mixture in center of diamond shaped wrapper, fold bottom up, side in, side in and roll up. Place on cookie sheet.

Once all your wrappers are filled and on the cookie sheet, spray your egg rolls with cooking oil. 

Bake 15-20 minutes until browned.                                                       

This turned out really good and who doesn't love butter sauce?Quick dish, only time is peeling the shrimp (you can buy already frozen peeled & deveined to save some time) I also remove the tails before I cook them.

You can use frozen zucchini spirals, I used fresh(wanted to use my new spiral attachment).

Serves 4

12 oz. of Spiral Zucchini (if frozen defrost first and remove excess water with paper towels)

12 oz. of Frozen Shrimp, defrosted peeled/deveined

1/4 cup of low sodium chicken broth

1/2 tbsp of Minced garlic

Salt & Pepper a few pinches of each

1 medium lemon

1/4 cup of fresh chopped parsley

2 tbsp of Shredded Parmesan

1 tbsp of Butter spread; I use Parkay

Heat your 12" skillet, add butter, garlic and shrimp, sprinkle with salt, pepper & red pepper flakes, cook until shrimp are opaque, add chicken broth, bring to a boil, add your spiral zucchini, sprinkle with parsley & parmesan, mix and cook just until your zucchini are tender, not soft.

Garnish with a little parmesan and parsley.

4 portions

10 oz frozen cauliflower

½ cup frozen peas/carrots

2 tsp of sesame oil

3 chopped green onion

12 oz. large shrimp cut in half

2 tablespoons of Korean Crushed red pepper (optional)

3 tablespoons of Soy Sauce

2 eggs

Heat oil in large frying pan or wok if ya wanna be fancy 😊 scramble eggs, toss in your onions /shrimp, when shrimp are just about cooked, add your peas/carrots and cauliflower, sprinkle with pepper, if using, continuing cooking until cauliflower is hot, add soy sauce, mix to coat and cook until all is heated through.