- 28 ounces tomato sauce
- 1 lb raw shrimp, peeled, deveined and tails off
- 12 ounces whole wheat penne pasta
- 1/2 teaspoon italian seasoning
- 3 tablespoons minced garlic
- 1 teaspoon crushed red pepper
- 2 tablespoons parsley
- 1 tablespoon extra virgin olive oil
- salt, to taste
Combine tomato sauce, italian seasoning, garlic, olive oil and crushed red pepper and simmer for 20 minutes. Meanwhile, cook pasta in salted water and drain. Cook shrimp in a little olive oil in the same pot that the pasta was in for about 3 minutes. Slowly add sauce and cook for 5 minutes. Put pasta back in and stir to coat the pasta with the sauce. Add parsley and salt.
Another salmon recipe! This was really good with wild rice pilaf.
Lime Marinated Broiled Salmon
- 1/3 cup low-sodium soy sauce
- 1/4 cup fresh lime juice
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon chopped fresh thyme
- 2 garlic cloves, chopped
- 4 (6-ounce) skinless salmon fillets (about 1 inch thick)
- Cooking spray
- 4 lime wedges
Place first 5 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add salmon, and seal and marinate in refrigerator 1 hour, turning bag occasionally.
Remove salmon from bag, discarding marinade. Place salmon on a broiler pan coated with cooking spray; broil 8 minutes. Turn, and broil an additional 4 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.
From: Cooking Light
I haven’t made this sauce in a while and today I decided to put it on salmon. It never gets old.
Asian Zing Salmon
1/2 cup sweet chili sauce
1/8 cup low sodium soy sauce
1/2 teaspoon crushed ginger
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1 large salmon filet
Preheat broiler. Combine first five ingredients and mix well. Brush half of the sauce over salmon and let it sit for about 10 minutes. Broil fish for 5 minutes. Brush with remaining sauce. Continue broiling until desired doneness. Cut into desired portions.
1/2 c Cilantro leaves, finely chopped
1 Garlic clove, lg, fine chopped
2 tb Lime juice
1 tb Olive oil
1/2 ts Salt
4 Salmon steaks, 3/4″ thick
Combine cilantro, garlic, lime juice, oil and salt in bowl. Reserve 2 tablespoons. Pour remainder over fish on plate. Let stand, covered, 10 minutes.
Spray broiler rack with nonstick cooking spray. Place salmon on rack. Brush with 1 tablespoons marinade.
Broil 6″ from heat for 3-4 minutes. Turn steaks over. Brush with remaining tablespoon marinade. Broil 3 more minutes or until cooked through.
These shrimp cups that were inspired by this recipe. I baked wontons in a mini muffin pan at 350 degrees. Then I filled them with salad shrimp seasoned with Garlic and Herb Old Bay and cumin, fresh salsa, and shredded cheddar cheese.
From: My Recipes
I’ve been making chicken tacos a lot during my pregnancy. I’ve definitely made tacos more during this pregnancy than I have in my entire life. I’ve always liked them but never made them often. I COULD have eaten them daily but resisted. The plus is that they are really easy to make and a nice, fast meal on a weeknight- even making two batches of meat, chicken for me and ground beef for the boys. Originally, I instated “Taco Tuesdays” but sometimes I couldn’t wait and had them on Mondays, then Sundays. LOL. Anyway, I decided to try something new this week and picked up some shrimp to make shrimp tacos. I’ve never made or had them before but today was a good day to try them for the first time!
There wasn’t much to these. I bought some small shrimp and seasoned them with chili powder, cumin, cilantro, garlic powder, salt and pepper. I sauteed them in a little olive oil and then added a few drops of taco sauce. Top over greens in a soft taco shell and add your favorite toppings. I’m adding sauteed peppers and onions the next time I make these!
(sorry for the blurry pic- my camera died before I could take more!)
When Scott said he would grill this salmon for me, I was tempted to use a barbeque sauce but decided to try this dry rub instead. I am glad I did. It was so good!! It is a perfect combination of sweet and spicy. I added a little garlic powder to this but didn’t measure it. I didn’t get a good picture of it but the recipe is very blogworthy!
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons dark brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme, crushed
- 3/4 teaspoon coarsely ground black pepper
- 3/4 teaspoon sweet paprika
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground cinnamon
- 1 (3-pound) center-cut salmon fillet, skinned
1. Prepare grill to medium-high heat.
2. Combine salt and next 7 ingredients (through cinnamon); rub salt mixture over fish.
3. Grill fish for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
From: Cooking Light