Pickled King Crab Italian Salad
Number of Servings:
4
Ingredients:
1 12 oz Jar Pickled King Crab
1 Small can Artichoke hearts
1/4 cup Carrots, shredded
1/4 Cup green olives, sliced
2 Tablespoons red onion, chopped
2 cups Giardineiria vegetable salad, drained
1/2 lb cooked pasta, bowties
Dressing- 2 tbs olive oil
1 tbs Red wine vinegar
2 tsp coarse ground pepper
1/2 tsp salt
1 tsp Italian seasoning
Instructions:
Cook pasta, drain and chill. Drain crab, set aside liquid. Mix together crab, artichoke hearts, carrots, olives, onion and giardiniera salad. Mix with pasta. in a sparate bowl, whisk dressing ingredients together, except for reserved crab liquid. Pour dressing over salad adding reserved crab liquid as desired.
Who says tuna salad needs mayonnaise? Avocado makes a perfect creamy accompaniment to tuna in this tasty and nutritious sandwich.
Number of Servings:
2
Ingredients:
One 6-ounce can chunk light tuna, packed in water, drained and well flaked
1 avocado, peeled, pitted, and mashed
½ cup diced tomato
2 tablespoons lime juice (juice of 1 lime)
1 tablespoon fresh chopped cilantro
¼ teaspoon ground cumin
Salt and freshly ground black pepper
2 small whole wheat sub rolls
2 large lettuce leaves
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
Nutrition 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
Here is tasty but quick dish for any evening!
Number of Servings:
14
Ingredients:
51oz can Sea Watch Whole Ocean Clams
1 Pint Grape Tomatoes, halved
1 Pint Mixed Pitted Olives, rough chopped
½ Cup Basil, sliced
2 Cloves Garlic, minced
2 Tbsp Italian Spices
½ Cup Extra Virgin Olive Oil
Shaved hard cheese or crumbled soft cheese
Instructions:
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
Tip: Any smoked fish may be used. Spread may also be served with crackers.
Number of Servings:
10
Ingredients:
1 package (8 oz) cream cheese, softened
2 tablespoons butter, softened
4 ounces hot-smoked lake trout or salmon, flaked
1/4 cup (2 oz) blue cheese, crumbled
1/4 cup toasted finely chopped walnuts
1-2 heads Belgian endive, separated into leaves
Instructions:
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.
Tip: Any smoked fish may be used.
Number of Servings:
4
Ingredients:
1 1/2 pounds small red potatoes
1/2 pound green beans, cut into 2-inch pieces
2 tablespoons minced red onion
1/2 cup vinaigrette dressing, divided
2 tomatoes, quartered
4 ounces hot-smoked trout or salmon, chunked
4 hard-cooked eggs, quartered
8 pitted Kalamata olives
Instructions:
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.
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:
8
Ingredients:
8 oz. Smoked Salmon
1 Cucumber, seedless, plastic wrapped
1/4 Cup Crème Fraiche or 2 oz. Sour Cream
1 Caviar, American
Osetra-1oz
Fresh Dill sprigs
Instructions:
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.
Number of Servings:
2
Ingredients:
4.5 oz. pkg chunked Morey's Wild Alaskan Smoked Salmon or whatever seasoning you prefer
Packaged caesar salad kit
Shredded parmesan cheese
Instructions:
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
Shrimp Ceviche is perfect as an appetizer or the main course!
Number of Servings:
2
Ingredients:
1 lb OLA! Cooked Peeled & Deveined Shrimp
3 lemons, juiced
3 limes, juiced
1/2 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
1/2 cup red onion, finely chopped
1 serrano chile, seeded and finely chopped
1 cup seeded and diced tomatoes
1 avocado, peeled, seeded, and chopped into 1/2-inch pieces
1/2 bunch cilantro roughly chopped, plus leaves for garnish
Instructions:
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
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:
4
Ingredients:
1 cup dried Jasmine or sushi rice
1 pound medium cooked shrimp, fresh or frozen, thawed
1 ripe mango, cut into ½-inch cubes
¼ cup slivered almonds, toasted
10 fresh mint leaves, chopped
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
2 teaspoons honey
1 garlic clove, minced
½ teaspoon kosher salt
Freshly ground pepper to taste
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
Nutrition 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
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:
4
Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh cilantro
Juice of one lime (about 2 tablespoons)
1 pound medium or large cooked shrimp
1 cup grape or cherry tomatoes, halved
1 avocado, cut into ½-inch cubes
¼ teaspoon kosher salt
Freshly ground pepper
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. Recipe Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD, Cofounders, Meal Makeover Moms.comImage Source: © Marco Mayer – Fotolia.com
Nutrition Information:
220 calories; 11g fat (2g saturated, 0.5g omega-3); 330mg sodium; 6g carbohydrates; 3g fiber; 25g protein; 20% vitamin C, 20% iron
