Downs' Landfill
Ingredients:
1 can of tuna
1/2 can corn
Small handful of wheat saltines
Directions:
Microwave the tuna and corn for 45 seconds to a minute. Remove from microwave, crush the saltines, and add them to the mix. You can also use green beans or peas instead of corn.
1 can of tuna
1/2 can corn
Small handful of wheat saltines
Directions:
Microwave the tuna and corn for 45 seconds to a minute. Remove from microwave, crush the saltines, and add them to the mix. You can also use green beans or peas instead of corn.
Skinny Fish Tacos
Ingredients:
4 Tilapia fillets
1 Tbsp grape seed oil
1 tsp onion salt
1 tsp crushed red pepper
1 tsp paprika
1 tsp minced garlic
1 tsp cumin
1 cup brown rice
1/2 cup salsa & 1/2 cup water combined
4 whole wheat tortillas
Fresh veggies - red peppers, green peppers, diced tomatoes, lettuce
Low fat shredded cheese (optional)
Low fat sour cream (optional)
Directions:
Place tilapia fillets in a greased baking dish. Season with spices and drizzle with grape seed oil. Bake at 400 degrees for 25 minutes. Remove fish from oven, and tear into small chunks. While the fish is baking, cook rice in the salsa/water mixture. Serve fish & rice in warm whole wheat tortillas. Top with fresh veggies, low fat shredded cheese & sour cream (if desired)…and enjoy!
4 Tilapia fillets
1 Tbsp grape seed oil
1 tsp onion salt
1 tsp crushed red pepper
1 tsp paprika
1 tsp minced garlic
1 tsp cumin
1 cup brown rice
1/2 cup salsa & 1/2 cup water combined
4 whole wheat tortillas
Fresh veggies - red peppers, green peppers, diced tomatoes, lettuce
Low fat shredded cheese (optional)
Low fat sour cream (optional)
Directions:
Place tilapia fillets in a greased baking dish. Season with spices and drizzle with grape seed oil. Bake at 400 degrees for 25 minutes. Remove fish from oven, and tear into small chunks. While the fish is baking, cook rice in the salsa/water mixture. Serve fish & rice in warm whole wheat tortillas. Top with fresh veggies, low fat shredded cheese & sour cream (if desired)…and enjoy!
Easy and Healthy Shrimp Scampi
Ingredients
4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
Directions:
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds.
With a slotted spoon transfer the shrimp to a platter and keep them warm. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the
salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
Directions:
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds.
With a slotted spoon transfer the shrimp to a platter and keep them warm. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the
salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.
Curry-Roasted Shrimp with Oranges
Ingredients:
2 large seedless oranges
1/2 teaspoon kosher salt, divided
1 1/2 pounds shrimp, (30-40 per pound), peeled and deveined
1 tablespoon extra-virgin olive oil
1 tablespoon curry powder
1/2 teaspoon freshly ground pepper
Directions:
Preheat oven to 400 degrees F . Line a baking sheet (with sides) with parchment paper. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon salt. Roast until the oranges are slightly dry, about 12 minutes.
Meanwhile, toss shrimp with oil, curry powder, pepper, the orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide the oranges and the shrimp among 4 plates and serve.
2 large seedless oranges
1/2 teaspoon kosher salt, divided
1 1/2 pounds shrimp, (30-40 per pound), peeled and deveined
1 tablespoon extra-virgin olive oil
1 tablespoon curry powder
1/2 teaspoon freshly ground pepper
Directions:
Preheat oven to 400 degrees F . Line a baking sheet (with sides) with parchment paper. Finely grate the zest of 1 orange; set aside. Using a sharp knife, peel both oranges, removing all the bitter white pith. Thinly slice the oranges crosswise, then cut the slices into quarters. Spread the orange slices on the prepared baking sheet and sprinkle with 1/4 teaspoon salt. Roast until the oranges are slightly dry, about 12 minutes.
Meanwhile, toss shrimp with oil, curry powder, pepper, the orange zest and the remaining 1/4 teaspoon salt in a large bowl. Transfer the shrimp to the baking sheet with the oranges and roast until pink and curled, about 6 minutes. Divide the oranges and the shrimp among 4 plates and serve.
Steamed Salmon with Blueberry Balsamic Reduction
Submitted by Lauren Dougall
Ingredients:
Salmon Fillets
1 tsp kosher salt
3 cloves garlic, minced
1 small shallot (reserve 1/3 for reduction), minced
Green onion
Juice of one lemon
2 tbsp white wine
Olive oil
2 tbsp fresh parsley, finely shredded
3/4 cup balsamic vinegar
1 cup fresh blueberries
Minced shallot
1 tsp olive oil
Directions:
In a small pan, saute shallot in olive oil. Add balsamic vinegar and blueberries, reduce heat and simmer until sauce has reduced by half.
Fill steamer with 1/2 inch water. Place salmon fillets skin side down on a plate and place plate steamer. Lightly drizzle olive oil over fillets. Using the back of a knife grind minced garlic and minced shallot into a paste and rub into fillets. Pour white wine and lemon juice over the fish, top with parsley and green onion to taste. Place steamer over high heat, cook approximately 12 minutes until salmon just begins to flake with a fork. Peel skin, serve with balsamic reduction on top.
Ingredients:
Salmon Fillets
1 tsp kosher salt
3 cloves garlic, minced
1 small shallot (reserve 1/3 for reduction), minced
Green onion
Juice of one lemon
2 tbsp white wine
Olive oil
2 tbsp fresh parsley, finely shredded
3/4 cup balsamic vinegar
1 cup fresh blueberries
Minced shallot
1 tsp olive oil
Directions:
In a small pan, saute shallot in olive oil. Add balsamic vinegar and blueberries, reduce heat and simmer until sauce has reduced by half.
Fill steamer with 1/2 inch water. Place salmon fillets skin side down on a plate and place plate steamer. Lightly drizzle olive oil over fillets. Using the back of a knife grind minced garlic and minced shallot into a paste and rub into fillets. Pour white wine and lemon juice over the fish, top with parsley and green onion to taste. Place steamer over high heat, cook approximately 12 minutes until salmon just begins to flake with a fork. Peel skin, serve with balsamic reduction on top.