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
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Here is tasty but quick dish for any evening!Number of Servings: 14Ingredients: 51oz can Sea Watch Whole Ocean Clams1 Pint Grape Tomatoes, halved1 Pint Mixed Pitted Olives, rough chopped½ Cup Basil, sliced2 Cloves Garlic, minced2 Tbsp Italian Spices½ Cup Extra Virgin Olive OilShaved hard cheese or crumbled soft cheeseInstructions: Drain juice from clams and reserve for future recipes. Mix all ingredients together in a bowl except for the cheese. Marinate for at least 2 hours. Serve on a large platter and garnish with cheese
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Tip: Any smoked fish may be used. Spread may also be served with crackers.Number of Servings: 10Ingredients: 1 package (8 oz) cream cheese, softened2 tablespoons butter, softened4 ounces hot-smoked lake trout or salmon, flaked1/4 cup (2 oz) blue cheese, crumbled1/4 cup toasted finely chopped walnuts1-2 heads Belgian endive, separated into leavesInstructions: Mix cream cheese and butter in medium bowl until smooth. Stir in trout or salmon, blue cheese and walnuts; mix well.
Spread or pipe about 1 teaspoon mixture onto base of each leaf. Garnish with additional toasted walnuts. Chill until serving.
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Tip: Any smoked fish may be used.Number of Servings: 4Ingredients: 1 1/2 pounds small red potatoes1/2 pound green beans, cut into 2-inch pieces2 tablespoons minced red onion1/2 cup vinaigrette dressing, divided2 tomatoes, quartered4 ounces hot-smoked trout or salmon, chunked4 hard-cooked eggs, quartered8 pitted Kalamata olivesInstructions: Cook potatoes in boiling water until tender, about 10-15 minutes; drain. Let cool slightly. Cut warm potatoes into 1/4-inch thick slices; place in medium bowl. Cook green beans in boiling water until tender, about 5 minutes; drain. Add green beans and onion to potatoes. Pour 1/4 cup dressing over vegetables; toss to coat. Let stand 15 minutes or chill until serving.
Arrange potato mixture, tomatoes, trout or salmon, and eggs on serving platter or individual serving plates; garnish with olives. Drizzle with remaining dressing.
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How about this festive salmon appetizer to start your holiday dinner off right?! Not only are you giving your guest a tasty beginning but one that is packed with those heart healthy omega-3 fatty acids.Number of Servings: 8Ingredients: 8 oz. Smoked Salmon1 Cucumber, seedless, plastic wrapped1/4 Cup Crème Fraiche or 2 oz. Sour Cream1 Caviar, AmericanOsetra-1ozFresh Dill sprigsInstructions: Slice cucumber ¼" thick on a slight bias angle. Make 24 slices. Place ½ tsp. crème fraiche to one side of the cucumber slice. Arrange ¼ tsp. Caviar on top of crème fraiche. Garnish each cumber with a small sprig of frsh dill. Cut smoked salmon into 3" by 1" strips. Roll strips up. Place 1 strip on top of each decorated cucmber slice. Chill 15 minutes before serving.
Source:
Fishking Processors, Inc.
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Number of Servings: 2Ingredients: 4.5 oz. pkg chunked Morey's Wild Alaskan Smoked Salmon or whatever seasoning you preferPackaged caesar salad kitShredded parmesan cheeseInstructions: Prepare Caesar salad as directed on the package. Add chunked Morey's Wild Alaskan Smoked Salmon to the salad mix. Top with shredded Parmesan cheese and serve. *Optional: Use romaine lettuce, caesar salad dressing, and croutons.
Source: Morey's Seafood International LLC
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Number of Servings: 2Ingredients: 1 lb OLA! Cooked Peeled & Deveined Shrimp3 lemons, juiced3 limes, juiced1/2 cup cucumber, peeled, seeded and diced into 1/4-inch pieces1/2 cup red onion, finely chopped1 serrano chile, seeded and finely chopped1 cup seeded and diced tomatoes1 avocado, peeled, seeded, and chopped into 1/2-inch pieces1/2 bunch cilantro roughly chopped, plus leaves for garnishInstructions: Defrost and drain shrimp. Transfer to a bowl. Add lime, and lemon juices. Stir in cucumber, red onion and Serrano chile. Refrigerate for 1 hour. Stir in tomato, avocado and chopped cilantro. Mix gently, taste and season with salt. Allow to sit at room temperature for about 20 minutes before serving. TO SERVE: Spoon ceviche into martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tortilla chips or fried plantain strips.
Source: Sea Port Products Corporation
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This is a simple yet elegant salad for a beach-side picnic or an afternoon luncheon. You'll be sure to impress your friends!Number of Servings: 4Ingredients: 1 cup dried Jasmine or sushi rice1 pound medium cooked shrimp, fresh or frozen, thawed1 ripe mango, cut into ½-inch cubes¼ cup slivered almonds, toasted10 fresh mint leaves, chopped1 tablespoon extra virgin olive oil1 tablespoon fresh lime juice2 teaspoons honey1 garlic clove, minced½ teaspoon kosher saltFreshly ground pepper to tasteNutrition Information: 310 calories, 9g fat (1g saturated, 0.6g omega-3), 170mg cholesterol, 290mg sodium, 32g carbohydrate, 2g fiber, 26g protein, 25% vitamin A, 15% vitamin C, 20% iron
Instructions: Cook the rice according to package directions and set aside. Add the shrimp, mango, almonds, and mint and toss to combine. Whisk together the olive oil, lime juice, honey, garlic, salt, and pepper and add to the rice mixture. Stir gently to combine. Serve warm or chill in the refrigerator for several hours and serve cold.
Source:
Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com
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This is a perfect salad for a warm summer evening! Not only is it delicious but it is loaded with heart healthy nutrients. Relax and enjoy!Number of Servings: 4Ingredients: 1 tablespoon extra virgin olive oil1 tablespoon chopped fresh cilantroJuice of one lime (about 2 tablespoons)1 pound medium or large cooked shrimp1 cup grape or cherry tomatoes, halved1 avocado, cut into ½-inch cubes¼ teaspoon kosher saltFreshly ground pepperNutrition Information: 220 calories; 11g fat (2g saturated, 0.5g omega-3); 330mg sodium; 6g carbohydrates; 3g fiber; 25g protein; 20% vitamin C, 20% iron
Instructions: Whisk the olive oil, cilantro, and lime juice in a large bowl. Add the shrimp, tomato halves, avocado, and salt and toss gently. Season with additional salt and pepper to taste. Serve immediately or chill overnight.
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Happy New Year! Here is a tasty recipe to get this year started off right. This is a easy but delicious meal for any day of the week and something sure the kids will enjoy!Number of Servings: 12Ingredients: 2 packages (8 ounces each)Louis Kemp Crab Delights®, flake style or Lobster Delights®, salad style2 tablespoons mayonnaise12 flour tortillas1 1/2 cups shredded lettuceMango Salsa2 tablespoons honey1 tablespoon grated lemon peel2 tablespoons freshly squeexed lemon juice2 ripe mangoes, peeled and diced2 jalapeño peppers, seeded and finely chopped1 chopped medium size red onion2 tablespoons chopped fresh mintInstructions: In a medium bowl, combine Crab Delights and mayonnaise, mix well. Set aside. To make Mango Salsa: In medium bowl, combine honey, lemon peel and lemon juice; whisk until well blended. Add mangoes, jalapeño peppers, onion and mint; toss to coat. To make wraps: for each wrap, spread 1/4 cup of Crab Delights mixture evenly down the center of a flour tortilla. Top with 2 tablespoons Mango Salsa and 2 tablespoons shredded lettuce. Roll up tightly. Cut each wrap in half to serve. Serve immediately.
Source: Trident Seafoods
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