Meal Planner

Meal Planner

Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.

Make MyPlate Pinterest Challenge

USDA ChooseMyPlate Logo

The United States Department of Agriculture says twice a week, make seafood the protein on your plate. Increase the amount and variety of seafood consumed by choosing seafood in place of some meat and poultry.

Meal planning to meet this goal just got a lot easier!  MyPlate now has a mouth-watering fish entrées board on Pinterest that highlights healthful seafood recipes from all over the most popular recipe websites.  We’re so excited about this new go-to resource for guaranteed good-for-you fish recipes that we’ve decided to try them out and tell you what we think.  Join us and take the MyPlate Pinterest Challenge by making a recipe from the MyPlate fish entrées Pinterest board twice a week.

 

Blog About Seafood (Archive)

  • marlin piccata

    Published: 08/31/2010 - 13:45     Comments: 0     Read More
  • tuna melt
     
    I planted another pot of herbs this week, and got straight to work eating them. For lunch I made a Tex-Mex tuna melt – the tuna is mixed with diced avocado and homegrown chili pepper and topped with cheddar cheese and my newly-planted cilantro. The peppers were surprisingly spicy, so I think I’m going to make a cool fruit smoothie to wash it down. I might incorporate mint, which is another new addition to my garden (along with arugula and
    Published: 08/27/2010 - 17:13     Comments: 0     Read More
  • salmon
     
    I love oven-crisped onions, so this easy salmon recipe caught my eye. I followed it pretty closely, except I used a little less sugar, brown rice instead of white, and yellow onions instead of red. Simple as can be and I have leftovers for lunch. 
     
    Today was a big day because I picked my very first homegrow
    Published: 08/24/2010 - 16:45     Comments: 0     Read More
  • anchovy bread 
     
    swordfish pasta
     
    It didn’t take long for my anchovy bread appetizer to reemerge.  Last night I had a piece before dinner paired with a glass of red wine and it was delicious.
    Published: 08/20/2010 - 15:22     Comments: 0     Read More
  • anchovy bread

    Published: 08/17/2010 - 19:22     Comments: 0     Read More
  • shrimp and pesto pasta
     
    Now that Lloyd has been gone for a week on pre-deployment training, I’ve fully realized my cooking routine is going to be among the many changes. I really counted on Lloyd to a) eat the dinners I make and b) give me praise and positive reinforcement to keep making them.
    Published: 08/13/2010 - 14:17     Comments: 0     Read More
  • salmon burger
     
    Considering that I haven’t been to the store yet since returning from my long trip Sunday night, I made a quite gourmet lunch that I’d happily make again in less desperate times. I simply mixed a pouch of salmon, a few shakes of Old Bay, some fresh dill, the juice of half a lime, a handful of crushed crackers, and a dollop of canola mayo and formed two burgers.
    Published: 08/10/2010 - 19:03     Comments: 0     Read More
  •  
     
    gazpacho
     
    oysters
     
    scallops
     
    For our last dinner in Charlottesville we resisted a repeat visit to Miyako (barely) to knock another new restaurant off our list.
    Published: 08/06/2010 - 09:20     Comments: 0     Read More
  • sushi
     
    The deliciousness of the sushi spread I ordered for dinner last night even came through on my cell phone camera.  Now that I’m an island girl, I didn’t have super high hopes for sushi in Charlottesville, VA.  But I was blow away by Miyako.
  • sardines
     
    When Lloyd and I go out for dinner, which we’re doing every day this week while we’re in Charlottesville, VA, we often order 1-2 starters and a single entrée then split and share it all.
    Published: 08/02/2010 - 06:30     Comments: 0     Read More

Contributors

Jennifer McGuire (L), Rima Kleiner (R)
 

Jennifer McGuire, MS, RD
 

As a nutrition science translator, blogger, media critic, and new mom, I believe the most important nutrition advice I can give is to only take nutrition advice from sound sources.  I earned my Master of Science Degree in Nutrition Communication from Tufts University in Boston, MA and my undergraduate degree in Communication Studies from Southwestern University in Georgetown, TX. I am credentialed as a Registered Dietitian (RD) and belong to the American Academy of Nutrition and Dietetics (AND), as well as the Food and Culinary Professionals practice group of the AND.

As a dietitian for the National Fisheries Institute, I work to help families enjoy seafood-rich diets.  Fish and shellfish not only boost our brain and heart health, they can be fast, simple, and delicious.  My favorite people to relish a good meal with are my husband, Lloyd, and infant son, Harris.

 

Rima Kleiner, MS, RD

I am passionate about good food, cooking, and helping others prepare healthy and tasty meals. Fish—packed with omega-3 fatty acids and protein—is a staple of those meals. In my role as a registered dietitian with the National Fisheries Institute, I track and translate the latest news on the nutritional benefits of seafood. My background includes degrees in Human Nutrition and Communications. I work with food and beverage groups, as well as individuals, teach nutrition to culinary students and create wellness programs for employers. I also often provide commentary for news media. When I am not cooking a healthy meal or running after my two young children, you can find me running, hiking or practicing yoga.

Seafood Blog Archive

2014

2013

2012

Nutrition Blog Network

 

INDUSTRY SCOOP

  • GSMC Registration is Open!
    GSMC Registration is Open! The Global Seafood Market Conference is on January 27-29, 2015 at the Four Season Hotel in Las Vegas, NV. The majority of the NFI Committee/Council meetings will meet on January 26. If you have any questions, please contact Suzanne Arteaga, CMP at 703-752-8898 or sarteaga@nfi.org.