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Here is a great way to get both your vegetables and salmon in one dish! Number of Servings:  2 Ingredients:  2 – 8 oz Storm® Norwegian Salmon filets 2 – teaspoons olive oil Salt and freshly ground pepper to taste Vegetables 4 – cups baby spinach leaves fresh, trimmed 1 – oz red onion sliced julienne (thin strips) 1 – tablespoon olive oil 2 – cups broccoli, steamed hot Salt and freshly ground pepper to taste Sauce 1/3 – cup soy sauce 2 – tablespoons mirin (sweet Japanese rice wine) or medium dry sherry 2 ½ - tablespoons cider vinegar 2 – tablespoons sugar 1 ½ - tablespoons ginger root, fresh, peeled & chopped 1 – tablespoon sesame seeds toasted 1 - tablespoon cilantro, fresh, chopped ½ - teaspoon Sriracha (Southeast Asian chili sauce) Ginger Puree 4 – tablespoons ginger, fresh, ground or finely chopped 1 – tablespoon basil finely chopped ½ - teaspoon sugar 1 – tablespoon olive oil Salt and freshly ground pepper to taste Crump Topping 4 – tablespoons panko bread crumbs (Japanese bread crumbs) 2 – wedges Avocado, fresh, pitted Instructions:  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,

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:  4 Ingredients:  8 ounces cooked shrimp, diced 1 orange bell pepper, roasted or grilled and finely diced 2/3 cup fresh or frozen corn kernels, thawed 1/2 cup reduced-fat shredded Cheddar cheese 2 tablespoons all-natural barbecue sauce Four 10-inch flour tortillas 2 teaspoons canola oil 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, RDCofounders, Meal Makeover Moms.comImage Source: Susan Stevenson Fotolia.com Nutrition 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

Here is a great summer pasta dish that your entire family will enjoy Number of Servings:  6 Ingredients:  12 ounces dried farfalle (bowtie) pasta 2 tablespoons extra virgin olive oil 2 cloves garlic, minced 2 cups cherry tomatoes, sliced in half 2 cups corn kernels (from 3 to4 ears of corn) 1 ½ to 2 pounds chilled lobster meat cut into bite-size pieces ¼ cup fresh lemon juice ¼ cup fresh Italian flat leaf parsley, minced Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, melted 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 Credit:  Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, MealMakeoverMoms.com  Nutrition 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

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 Credit:  Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, MealMakeoverMoms.com 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

These grilled flat sandwiches are simple to make and hard to resist! Number of Servings:  2 Ingredients:  One 6-ounce (4 ounce drained weight) can tiny shrimp, drained ½ cup preshredded part-skim mozzarella cheese 3 tablespoons pasta sauce 1 tablespoon prepared pesto sauce 2 teaspoons extra virgin olive oil Four 1/2-inch-thick slices Italian bread (about 5 x 2 ½ inches) Instructions:  Preheat the Panini grill on high heat. Combine the shrimp, cheese, pasta sauce, and pesto in a bowl and set aside.  Lightly brush one side of each slice of bread with olive oil.  Place 2 slices of bread on the work surface, oiled side down. Divide the shrimp mixture evenly between the bread.  Top with the remaining slices of bread, oiled side up.  Place sandwiches in the Panini press and cook until golden brown, about 5 minutes.  Slice each sandwich in half and serve. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  290 calories, 16g fat (6g saturated, 0.5g omega-3), 730mg sodium, 14g carbohydrate, 1g fiber, 22g protein, 35% calcium, 15% iron

These bite size crab cakes are easy to make and fun to eat! Perfect as an appetizer or snack. Number of Servings:  6 Ingredients:  16 ounces cooked crabmeat 2 cups fresh whole wheat bread crumbs* One 14-ounce can artichoke hearts, drained and finely chopped ¼ cup light canola mayonnaise 2 large eggs, beaten 2 tablespoons fresh chopped chives ½ teaspoon celery salt Freshly ground black pepper Paprika Tarragon Tartar Sauce 1/3 cup light canola mayonnaise 1 tablespoon sweet relish 1 tablespoon lemon juice 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon ½ teaspoon onion powder Salt and freshly ground pepper Instructions:  Preheat the oven to 450ºF. Generously coat a 24-cup mini muffin pan with nonstick cooking spray and set aside. Stir together the crabmeat, bread crumbs, artichoke hearts, mayonnaise, eggs, chives, celery salt and a few turns of freshly ground black pepper until well combined.  Divide the mixture evenly between the muffin cups and smooth the tops.  Sprinkle with paprika.  Bake until golden brown, about 15 minutes.  Serve with tarragon tartar sauce Tarragon Tartar Sauce In a small bowl, mix together the mayonnaise, relish, lemon juice, tarragon, onion powder and salt and pepper to taste. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  210 calories, 7g fat (0.5g saturated, 0.7g omega-3), 680mg sodium, 17g carbohydrate, 2g fiber, 21g protein, 15% calcium, 10% iron<br /> <b>Tarragon Tartar Sauce</b><br /> 50 calories, 4g fat (0g saturated, 0.4g omega-3), 130mg sodium, 3g carbohydrate, 0g fiber, 0g protein

This quick stir-fry is a perfect weeknight meal- cut the veggies up the night before for a 15-minute meal! Number of Servings:  4 Ingredients:  1 tablespoon peanut oil 1 bunch (about 16 ounces) asparagus, trimmed and cut on the diagonal into 1-inch pieces 16 baby carrots, each sliced lengthwise into eight matchstick pieces 2 teaspoons fresh or bottled minced ginger 1 pound medium or large shrimp, shelled and deveined ¼ cup Thai peanut sauce ¼ cup dry roasted peanuts, chopped (optional) 3 cups cooked whole wheat couscous Instructions:  Heat the oil in a large nonstick skillet over medium-high heat. Add the asparagus, carrots, and ginger and cook, stirring frequently, until the vegetables start to soften, about 5 minutes. Add the shrimp and cook an additional 3 minutes. Add the Thai peanut sauce and stir together until the shrimp is cooked and the mixture is heated through. Sprinkle with peanuts if desired. Serve over couscous. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  320 calories, 7g fat (1.5g saturated, 0.3g omega-3), 260mg sodium, 42g carbohydrates, 8g fiber, 26g protein, 130% vitamin A, 10% vitamin C, 30% iron

This recipe is a bundle of fun! Eat them with your hands, and use a spoon to pick up any tiny bits of veggies that escape. Number of Servings:  6 Ingredients:  4 teaspoons peanut oil, divided 3 to 4 medium carrots, shredded (about 1 ½ cups) One 7-ounce package mung bean sprouts 1 cup snow pea pods, sliced into ½-inch pieces 4 scallions, white part chopped 2 garlic cloves, minced 1 pound small cooked shrimp, fresh or frozen, thawed 1 cup cooked rice 1/3 cup lite teriyaki sauce 1/4 cup roasted peanuts, chopped 1 tablespoon brown sugar 1 tablespoon grated fresh ginger root 12 egg roll wraps Instructions:  Heat two teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the carrots, bean sprouts, snow peas, scallions and garlic and cook, stirring frequently, until the vegetables soften, about 5 minutes. Stir in the shrimp, rice, teriyaki sauce, peanuts, brown sugar, and ginger and heat through. To prepare the bundles, use a nonstick muffin pan with 12 medium-size cups. Gently place 1 egg roll wrapper into each cup, letting it extend over the sides. Place a generous 1/4 cup of the shrimp mixture into each wrapper. Bring the corners up and over the top of the filling, pressing and folding to seal the edges together (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle. Bake until golden, about 15 minutes. Let cool 5 to 10 minutes before serving. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Nutrition Information:  330 calories, 7g total fat, 1g saturated fat, 710mg sodium, 45g carbohydrate, 4g fiber, 22g protein, 100% vitamin A, 40% vitamin C, 25% iron

Kids will love this finger food dinner with a yummy dipping sauce! This Halloween serve your hungry little ghosts and goblins this easy cocktail-style shrimp with "Monster Mash" tartar dipping sauce. Number of Servings:  4 Ingredients:  Tarantula Legs 1 pound cooked medium or large shrimp, peeled. Monster Mash Dipping Sauce 1 cup reduced-fat mayonnaise 3 tablespoons skim milk 3 tablespoons chopped onions 1 tablespoon fresh lemon juice 1/4 cup sweet pickle relish 1/4 cup chopped pimento 3 Tablespoons chopped parsley 1 tablespoon dry mustard Instructions:  Monster Mash Dipping Sauce In a small bowl, combine all the ingredients and mix well. Chill and serve. Serving size: 1/4 cup Nutrition Information:  Tarantula Legs Calories: 84 Protein: 18g Carbohydrates: 0g Total Fat: 0.9g Sodium: 191mg Fiber: 0g Cholesterol: 166mg Monster Mash Dipping Sauce Calories: 34 Protein: 0g Carbohydrates: 7g Total Fat: 0 Sodium: 298mg; Calories from fat: 7% Fiber: 1g Cholesterol: 0mg

This deliciously sweet and slightly sour shrimp dish is a real family favorite. Kids love the taste while moms (and dads!) like the fact that it’s easy to make and ready to eat in less than 30 minutes. Number of Servings:  5 Ingredients:  2 cups instant brown rice (about 4 cups cooked) One 8-ounce can pineapple tidbits or chunks packed in juice 1/3 cup water or all-natural chicken broth 1/3 cup lite teriyaki sauce 2 tablespoons white wine vinegar or rice vinegar 2 tablespoons peanut butter, optional 2 tablespoons cornstarch 1 tablespoon canola oil One 16-ounce bag frozen Asian-style mixed vegetables, thawed 1/2 teaspoon ground ginger or 1 teaspoon bottled minced ginger 1 pound medium cooked shrimp, fresh or frozen, thawed Instructions:  Cook the rice according to package directions. Set aside. Drain the juice from the pineapple into a bowl. Add the water, teriyaki, vinegar, peanut butter as desired, and cornstarch and whisk until well blended. Set aside. Heat the oil in a large nonstick skillet or wok over high heat, add the vegetables and ginger, and stir-fry 3 minutes. Add the shrimp and pineapple and cook, stirring frequently, until heated through, 1 to 2 minutes. Re-whisk the pineapple juice mixture and add to the skillet. Bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes. Serve over rice. Moms’ Kitchen Note: If you can’t find frozen Asian vegetables, use any other frozen vegetables that your family likes.