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This easy-to-make yet gourmet dish is perfect for the holidays. The combination of the crunchy pecans and the slightly tart cranberries add a festive flare to the stuffing.Number of Servings: 4Ingredients: 1 pound large raw shrimp (U-15), shelled and deveined1 tablespoon extra virgin olive oil1 garlic clove, mincedOne 6-ounce bag baby spinach1/2 cup panko bread crumbs1/4 cup grated Parmesan cheese1/4 cup pecans, finely chopped1/4 cup dried cranberries, coarsely chopped2 tablespoons lemon juice 1 tablespoon unsalted butter, melted1/4 teaspoon kosher salt Freshly ground black pepper to tasteNutrition Information: 270 calories, 14g fat (4g saturated, 0.4g omega-3), 180mg cholesterol, 450mg sodium, 16g carbohydrates, 3g fiber, 22g protein, 35% vitamin A, 20% vitamin C, 15% calcium, 25% iron Instructions: Lightly oil or coat a 9x13-inch baking pan with nonstick cooking spray and set aside. Preheat the oven to 375°F. With a sharp knife, slit the shrimp down the back without cutting all the way through. Open the shrimp halves to form a butterfly shape and flatten gently, using a mallet or rolling pin. Place shrimp on the prepared baking pan and set aside. Heat the olive oil in a nonstick skillet over medium heat. Add the garlic and cook until golden, 1 minute.  Add the spinach and cook until the spinach is wilted, about 3 minutes. Remove the spinach from the skillet, place on a cutting board, and finely chop. Return the spinach to the skillet and add the breadcrumbs, Parmesan cheese, pecans, dried cranberries, lemon juice, butter, salt and black pepper to taste.  Divide the stuffing mixture evenly and place on top of the shrimp, pressing down gently. Bake until the topping is golden brown and the shrimp are cooked through, 12 to 14 minutes. Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Average: 0 No votes yet

Perfect for a fall evening, this colorful and hearty risotto is rich in flavor as well as immune-boosting vitamin A.Number of Servings: 6Ingredients: One 32-ounce carton all-natural chicken broth (4 cups)2 tablespoons extra virgin olive oil, divided1 medium onion, finely chopped (about 1 cup)2 cups Arborio rice (risotto)1 cup white wine or apple juice1 cup canned pure pumpkin1/2 teaspoon ground nutmeg1/2 cup grated Parmesan cheese1 pound jumbo shrimp, raw (16 to 20 count), shelled and de-veined Salt and freshly ground pepper1 tablespoon chopped fresh parsley, optionalNutrition Information: 450 calories, 9g fat (2g saturated, 0.4g omega-3), 680mg sodium, 59g carbohydrate, 5g fiber, 28g protein, 130% vitamin A, 10% vitamin C, 15% calcium, 20% iron Instructions: Pour the chicken broth into a saucepan and bring to a simmer. Adjust the heat to keep the broth hot. Heat one tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the rice and stir well to coat. Add the wine and stir until the liquid is absorbed. Start to add the chicken broth, about ½ cup at a time, stirring frequently. Allow the broth to be absorbed into the rice before adding the next ½ cup. When all the broth has been added and absorbed (this should take about 20 minutes), stir in the pumpkin, nutmeg, and Parmesan cheese. Reduce the heat to low. Meanwhile, heat the remaining tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the shrimp and cook about 2 minute per side or until just cooked through. Season with salt and pepper to taste. Divide the risotto evenly between plates or pasta bowls and top with the shrimp. Sprinkle with the parsley as desired. Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com   Average: 0 No votes yet

This tasty shrimp bake is ready in less than 30 minutes. Serve with crusty bread to sop up all the juices! Number of Servings: 4Ingredients: 8 ounces dried whole wheat blend thin spaghetti2 tablespoons extra virgin olive oil1 small red onion, finely diced1 garlic clove, minced¼ teaspoon crushed red pepper flakes1 pound large raw shrimp (16-20 count), shelled and deveinedOne 14.5-ounce can petite diced tomatoes, undrainedZest of 1 lemon½ teaspoon dried basilKosher salt and freshly ground black pepper to taste½ cup crumbled feta cheese2 tablespoons chopped fresh parsley, optionalNutrition Information: 430 calories, 13g fat (4g saturated, 0.6g omega-3), 185mg cholesterol, 670mg sodium, 44g carbohydrates, 5g fiber, 32g protein, 15% vitamin A, 25% vitamin C, 15% calcium, 20% iron Instructions: Cook the pasta according to package directions. Drain and set aside. While the pasta is cooking, heat the oil in a 10-inch cast iron skillet over medium heat. Add the onion, garlic, and red pepper flakes, and cook until soft, about 5 minutes.  Raise the heat to medium high, add the shrimp and cook 3 minutes, stirring frequently. Stir in the tomatoes, lemon zest, basil and salt and pepper to taste and cook an additional 3 minutes. Top evenly with the cheese. Place the skillet in the oven under a low broiler and broil until the cheese begins to turn brown, about 4 minutes. Divide the pasta evenly between 4 pasta bowls and top with the shrimp mixture. Sprinkle with parsley as desired. *If you do not have a cast iron skillet use any large skillet with an oven-safe handle. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 0 No votes yet

A simple but tasty recipeNumber of Servings: 2Ingredients: 2 – 8 oz Storm® Norwegian Salmon filets2 – teaspoons olive oilSalt and freshly ground pepper to tasteDressing1 – tablespoon Dijon mustard1 – teaspoon sugar½ - garlic clove, minced½ - cup olive oilSalt and freshly ground pepper to tasteSauce2 – tablespoons Dijon mustard2 – tablespoons mayonnaise1 – tablespoon honeyDash cayenne pepper2 – tablespoons dill, fresh, finely mincedSalt and freshly ground pepper to tasteSalad8 – oz mixed baby lettuce4 – tablespoons tomatoes, small, diced4 – tablespoons red onions, small, diced2 – tablespoons capersInstructions: Prepare barbecue or gas grill (medium-high heat). Coat the salmon filets with the olive oil and season with the salt and fresh ground pepper. Place salmon filets, rounded side facing down, on lightly oiled grill rack. Grill for two minutes, turn salmon a quarter turn and grill and additional 2 minutes. Turn filets over and grill until cooked to a medium to medium-well, 4 to 6 minutes more. For the dressing – Add the balsamic vinegar, mustard, garlic and sugar in a small bowl. Gradually whisk in oil. Season dressing to taste with salt and freshly ground pepper. (Can be prepared the day before. Cover and chill. Let stand at room temperature 15 minutes: re-whisk before using.) For the sauce – In a small bowl whisk together the Dijon mustard, mayonnaise, honey, dash of cayenne pepper, dill and season with the pepper and salt to taste. Sauce can be made 1 day ahead and chilled, covered. Bring to room temperature and whisk before using. In the meantime toss the salad with the dressing and arrange on the top half of a dinner palate. Place the salmon on the lower half of the plate. Drizzle mustard dill sauce over the salmon filet and garnish with the diced tomatoes, red onions and capers. Enjoy! Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California     Average: 0 No votes yet

Perfect for anytime of the yearNumber of Servings: 2Ingredients: 2 – 8 oz Storm® Norwegian Salmon filets3 – tablespoons Cajun seasoning2 – tablespoons oilRice4 – cups hot cooked short or long-grain riceVegetables8 – oz haricot verts (thin French green beans) or regular green beans2 – oz carrots, sliced julienne (thin strips)1 – tablespoon fresh basil finely chopped1 – tablespoon butterSalt and freshly ground pepper to tasteMango salsa¾ - cup chopped, pitted & peeled mango¼ - cup chopped red bell pepper½ - small jalapeño seeded, finely diced2 – tablespoons chopped cilantro2 – tablespoons fresh lime juice1 – tablespoon olive oilSalt and freshly ground pepper to tasteInstructions: Directions: Preheat cast-iron pan to medium-high heat. Coat the top and bottom of the salmon filets with Cajun spice. Add the oil to the  pan, then the salmon filets rounded side facing downward. Sear salmon filet for about 3 to 4 minutes. Turn filets over (the seasoning on the cooked side should be nice and dark to almost black in color) and cook for an additional 3 to 4 minutes to a medium to medium-well doneness. Green Beans: Trim regular green beans if using fresh, place them in a large saucepan of boiling salted water and cook until crisp-tender (2 minutes for haricots verts or 3 to 4 minutes for regular green beans)  and drain in a colander. (Can be prepared 1 day ahead. Cover and chill.) In a small sauté pan melt the butter, add carrots, green beans and basil. Sauté vegetables until hot, and season with salt and pepper to taste. Mango Salsa: Mix all ingredients in a small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Place the rice in the center of plate. Top with the sautéed vegetables, and then with the backened salmon filet. Place the mango salsa on top of the salmon filet and around the plate. Enjoy! Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California        Average: 0 No votes yet

Here is a great way to get both your vegetables and salmon in one dish!Number of Servings: 2Ingredients: 2 – 8 oz Storm® Norwegian Salmon filets2 – teaspoons olive oilSalt and freshly ground pepper to tasteVegetables4 – cups baby spinach leaves fresh, trimmed1 – oz red onion sliced julienne (thin strips)1 – tablespoon olive oil2 – cups broccoli, steamed hotSalt and freshly ground pepper to tasteSauce1/3 – cup soy sauce2 – tablespoons mirin (sweet Japanese rice wine) or medium dry sherry2 ½ - tablespoons cider vinegar2 – tablespoons sugar1 ½ - tablespoons ginger root, fresh, peeled & chopped1 – tablespoon sesame seeds toasted1 - tablespoon cilantro, fresh, chopped½ - teaspoon Sriracha (Southeast Asian chili sauce)Ginger Puree4 – tablespoons ginger, fresh, ground or finely chopped1 – tablespoon basil finely chopped½ - teaspoon sugar1 – tablespoon olive oilSalt and freshly ground pepper to tasteCrump Topping4 – tablespoons panko bread crumbs (Japanese bread crumbs)2 – wedges Avocado, fresh, pittedInstructions: Prepare barbecue or gas grill (medium-high heat) Coat the salmon filets with the olive oil and season with the salt and fresh ground pepper. Place salmon filets, rounded side facing down, on lightly oiled grill rack. Grill for two minutes, turn salmon a quarter turn and grill an additional 2 minutes. Turn filets over and grill until cooked to a medium to medium-well, 4 to 6 minutes more. Remove salmon from the grill and evenly top the salmon filets with a thin layer of the ginger-herb-oil mixture. Sprinkle the salmon filets with a generous amount of panko bread crumbs, and brown the top by placing the salmon in a broiler for 30 seconds to 1 minute. In a large sauté pan heat the olive oil until hot but not smoking. Add the onions and sauté for 1 minute. Add the spinach leaves, turning with tongs until spinach is wilted but still bright green for about 1 to 2 minutes, season with salt and pepper to taste. For the sauce – In a small sauce pan simmer sauce ingredients, stirring frequently, until reduced to about ½ cup. For the ginger puree – Place the ginger, basil, sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper to taste. Divide the sauce between two plates. Place the steamed broccoli in the center of the plate and top with the sautéed spinach. Top the vegetables with the broiled salmon and place avocado wedge on salmon filet. Enjoy! Courtsey Ocean Garden Products & Culinary Director Gunther Emathinger, Karl Strauss Brewing Company, San Diego, California, Average: 0 No votes yet

These quesadillas are easy to make, chock full of good nutrition, and very tasty. The barbecue sauce adds a surprising kick of flavor. Number of Servings: 4Ingredients: 8 ounces cooked shrimp, diced1 orange bell pepper, roasted or grilled and finely diced2/3 cup fresh or frozen corn kernels, thawed1/2 cup reduced-fat shredded Cheddar cheese2 tablespoons all-natural barbecue sauceFour 10-inch flour tortillas2 teaspoons canola oilNutrition Information: 380 calories, 11g fat (3g saturated, 0.5g omega-3), 780mg sodium, 47g carbohydrate, 4g fiber, 23g protein, 25% vitamin A, 70% vitamin C, 20% calcium, 25% iron Instructions: Combine the shrimp, bell pepper, corn kernels, cheese, and barbecue sauce in a bowl. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently, and set aside. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add two of the quesadillas and cook until the tortillas become crisp and golden on the bottom, about 3 minutes. Flip the tortillas and cook an additional 2 minutes. Repeat with the remaining oil and quesadillas.  Cut into quarters and serve.  Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 0 No votes yet

Fresh, tasty recipe including shrimp, angel hair, champagne and mushrooms.Number of Servings: 2Ingredients: 1 lb of shrimp, peeled and deveined8 oz of angel hair pasta2 cups of your choice of Champagne1 cup of fresh mushrooms, sliced1 cup of heavy cream3 tablespoons of fresh parsley, chopped2 tablespoons of minced shallots2 tablespoons of extra virgin olive oil¼ teaspoon of saltInstructions: Cook the pasta as directed; drain afterwards and coat with a tablespoon of olive oil. White the pasta is cooking, heat the other tablespoon of extra virgin oil over medium-high heat in a large skillet. Cook the mushrooms in the olive oil until tender; then remove and set aside. Combine the shrimp, Champagne and salt in the pan, and cook over high heat. When the liquid starts to boil, remove the shrimp and add the shallots. Boil for 8 minutes; until reduced to about half a cup. Stir in 3/4 of the cream and boil for an additional 2 minutes. Add the shrimp and the mushrooms to sauce, heating through. Toss the hot, cooked pasta with the remaining 1/4 cup of cream and the freshly chopped parsley. Spoon the shrimp with sauce over the pasta and serve. Average: 0 No votes yet

Here is a great summer pasta dish that your entire family will enjoyNumber of Servings: 6Ingredients: 12 ounces dried farfalle (bowtie) pasta2 tablespoons extra virgin olive oil2 cloves garlic, minced2 cups cherry tomatoes, sliced in half2 cups corn kernels (from 3 to4 ears of corn)1 ½ to 2 pounds chilled lobster meat cut into bite-size pieces¼ cup fresh lemon juice¼ cup fresh Italian flat leaf parsley, mincedKosher salt and freshly ground black pepper 1 tablespoon unsalted butter, meltedNutrition Information: 470 calories, 14g fat (4g saturated, 0.2g omega-3), 470mg sodium, 57g carbohydrate, 4g fiber, 33g protein,  10% vitamin A, 30% vitamin C, 10% calcium, 15% iron Instructions: Cook the pasta according to package directions and set aside.  Reserve ¼ cup of the pasta cooking water. While the pasta is cooking, heat the oil in a large nonstick skillet or Dutch oven over medium heat.  Add the garlic and cook until golden, 30 seconds to 1 minute.  Add the cherry tomatoes and corn and cook another 3 minutes.  Add the lobster, lemon juice, parsley, salt and pepper to taste, and the reserved pasta cooking water and stir together until heated through. Combine the cooked pasta and lobster mixture in a large bowl and drizzle with the melted butter. Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers www.MealMakeoverMoms.com Average: 0 No votes yet

Who says tuna salad needs mayonnaise? Avocado makes a perfect creamy accompaniment to tuna in this tasty and nutritious sandwich.Number of Servings: 2Ingredients: One 6-ounce can chunk light tuna, packed in water, drained and well flaked1 avocado, peeled, pitted, and mashed½ cup diced tomato2 tablespoons lime juice (juice of 1 lime)1 tablespoon fresh chopped cilantro¼ teaspoon ground cuminSalt and freshly ground black pepper2 small whole wheat sub rolls2 large lettuce leavesNutrition Information: 450 calories, 19g fat (3g saturated, 0.5g omega-3), 610mg sodium; 46g carbohydrate, 12g fiber, 30g protein, 10% vitamin A, 50% vitamin C, 10% calcium, 20% iron Instructions: Combine the tuna, avocado, tomato, lime juice, cilantro, cumin, and salt and pepper to taste in a bowl.  Divide the mixture evenly between the sub rolls, top with a lettuce leaf, slice in half, and serve. Recipe by Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Authors, The Moms' Guide to Meal Makeovers Average: 0 No votes yet