Sauteed Pistachio Encrusted Salmon

contributed by Suzanne L.

In a small food processor, put a couple of handfuls of pistachio nuts mixed with about a 1/4 more of either hemp or chia seeds. Chop or grind into a fine meal. Soak the fish in either organic half n half or coconut milk  on both sides. Then dip in the nut mixture and place in a hot skillet with about a Tbsp of chicken fat or regular olive oil. Cook through on both sides (about 6 minutes, depending on the thickness of the fish), and squeeze 1 big or 2 small lemons over the fish and let it sizzle another minute.

This is fabulous on Tilapia and Halibut too!

Braised Chicken with Tomatoes

contributed by MaryP

vegetable cooking spray
3-6 boneless, skinless chicken breasts, cut into chunks
black pepper, to taste
3 cloves garlic, finely chopped
1/4 c balsamic vinegar (optional)
5 plum tomatoes, seeded and chopped (or 1 can diced tomatoes)
2 tbsp black olives, sliced (optional)
1 tbsp dried rosemary
1 tbsp dried oregano
other spices, as desired
your choice of chopped vegetables, such as: red/green/orange/yellow bell peppers, onions/scallions, zucchini, squash, celery, broccoli, etc.

Spray a large skillet with cooking spray and heat to medium-high. Add chicken, garlic and spices, cooking about 10 minutes until chicken is white in the middle. Add all other ingredients and simmer until vegetables are done to desired firmness.

Mixture can be eaten by itself, served over rice or spinach, or poured over lettuce as a salad topper (my personal favorite). Keeps several days in the refrigerator.  Lean ground turkey can be used instead of chicken.

Pan-Seared Asian Scallops

contributed by Jeff R.

1 T  hoison sauce
juice of blood orange (or another type of orange)
juice of lemon
1 tsp. finely chopped lemon zest
1 1/2 pounds scallops
2 tsp. olive oil
2 garlic cloves, chopped
2 scallions, white & green parts, chopped or 1/4 cup chopped red onion
1 T sesame seeds

1. In a nonreactive bowl, mix together the hoison sauce, orange juice, lemon juice and lemon zest. Add the scallops, toss gently to coat, cover and refrigerate for 1 hour to marinate.

2. In a nonstick skillet, heat the olive oil over medium-high heat. Add the garlic and scallions and saute for about 5 minutes, until transparent.

3. Lift the scallops from the marinade, letting the liquid drip back into the bowl, and add them to the skillet. Reserve the marinade.

4. Cook the scallops for 2 to 3 minutes on each side, or until opaque all the way through. Sprinkle the scallops with sesame seeds and remove them from the skillet.

5. Add the reserved marinade to the pan and simmer for about 5 minutes, until the liquids are reduced to about 3 to 4 tablespoons. Pour the sauce over the scallops and serve immediately.

Serves 4. Per serving: 9 grams carbohydrates, 28 grams protein, 4 grams fat

Lemon Herb Tilapia

contributed by Kate H.

1 Tilapia steak per person
McCormick’s Lemon Herb Seasoning
Pam Cooking Spray

Preheat griddle. Set griddle on medium/high heat. Spray hot griddle lightly with Pam Cooking Spray.  Place tilapia on griddle and spray tilapia with Pam. Season with McCormick’s Lemon Herb Seasoning. Cook 3 -4 minutes and flip. Season again and cook for 3-4 minutes or until centers are white.

Serve with salad and  sauteed zucchini and mushrooms!

PEPPER SHRIMP WITH RICE

contributed by Susan L.

1 lb raw shrimp
3/4 cup cooked brown rice
1 can black or adzuki beans, drained
1/2 cup frozen corn
4 oz jar chopped pimentos, drained
1/2 red bell pepper, finely diced
1/2 onion, finely diced
1-2 cloves garlic, minced
1/4 cup minced fresh parsley
1/4 cup cilantro leaves
2 T olive oil
1/4 tsp ground red pepper
ground black pepper to taste

Peel shrimp, butterfly if desired (I skip this step). Saute garlic, onions and bell pepper in 1T olive oil, until soft. Add corn, rice, black beans and pimentos, heat through. Keep mixture warm. Sprinkle shrimp with the red and black pepper, then saute in the remaining 1T olive oil until done. Add shrimp, parsley and cilantro to the rice/bean/corn mixture.

This makes a quick and easy weeknight meal. I serve it with a spinach salad and sliced berries. My kids love it, just watch the red pepper, it’s easy to make it rather spicy!

Spinach-Stuffed Salmon Fillets

contributed by Laura O.

• 2 (5-oz. fresh) salmon fillets
• 1 pinch salt
• 1 pinch black pepper
• 1/2 10-oz. package baby spinach, coarsely chopped
• 1 Tbsp. chopped, dry-packed sun-dried tomatoes
• 1-1/2 cup almonds, chopped

Heat oven to 400. Make slit 2/3 of the way through the center of each salmon fillet, making sure not to cut all the way through. Season each fillet with salt and pepper. In a bowl, combine the spinach, tomatoes, and nuts. Spoon 1/2 of the mixture into each slit. Arrange fillets on broiler pan coated with cooking spray. Roast for 8 to 10 minutes or until the spinach mixture is heated through.

Stuffed Zucchini w/Turkey Sausage

http://simplyrecipes.com/recipes/stuffed_zucchini_with_turkey_sausage/

Salmon Fillet, Oriental Style

contributed by Liesbet B.

2 lbs wild salmon fillet
4 tablespoons sesame seeds
2 tablespoons apple cider vinegar
3 tablespoons naturally fermented soy sauce (I used Bragg’s)
2 tbsp fish sauce (optional, I didn’t use any)
2 tbsp toasted sesame oil
1 tbsp grated ginger
1 bunch of chopped green onions
3 cloves garlic, minced
3 tbsp fresh chives
grated rind of lemon

Place salmon fillet in an oiled Pyrex (glass) baking dish. Combine all other ingredients and pour over fish. Cover pan with foil (but don’t let the foil touch the fish) and bake at 350 about 15 minutes or until fish is just barely cooked.

Shepard’s Pie

contributed by Liesbet B.

• Microwave a head of cauliflower so that it is cooked but still slightly crunchy.  Set it aside.
• In your pot, start with a small amount of fat (I use chicken fat that I have scraped off my homemade broth, you could use something similar, coconut oil or butter).  Use just enough for a thin coat on the bottom of the pan.
• Add chopped onion and garlic.  Glaze and brown.
• Add 1-2 lbs ground meat.  To maximize your weight loss use ground turkey or chicken meat (always organic free range!)
• Add Italian seasoning and sea salt to taste.
• While browning the meat, chop up any vegetables you have in your refrigerator.  I used turnips, beets and rutabaga.  Add the vegetables to the pot and mix.
• Blend or mash the microwaved cauliflower with some chicken broth and a little sea salt to taste.  I use my Cuisinart.
• Take the pot off the stove and scoop the cauliflower onto the mixture.  Coat the top.
• Cover the pot and bake in a 350 degree oven for about 15 minutes.
• Take the top off and brown for another 5 minutes.
• Eat and enjoy…I always let people add their own salt and pepper to taste.  That way everyone can complete the taste individually.

Lime-Spiked Asparagus

contributed by Liesbet B.

• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 1 shallot, minced
• 1 bunch fresh asparagus spears, tough ends trimmed
• Juice from 1/2 lime
• Salt and pepper, to taste

1. In a large skillet heat the oil over medium heat. Mix in garlic and shallot, and cook for a couple of minutes. Add the asparagus spears, cook until tender, about 5 to 7 minutes.
2. Squeeze lime juice over asparagus and season with salt and pepper.

Quinoa, Avocado and Sweet Potato Salad

contributed by Gina H.

For the quinoa:

1 cup quinoa, cooked in vegetable stock according to package directions cooled to room temperature

1/2 jalapeno, minced

1 tablespoon minced fresh cilantro

1 tablespoon extra-virgin olive oil

Juice of 1 lime

Salt and freshly ground black pepper to taste

For the sweet potatoes:

1 sweet potato, peeled and cut into 1/2 inch dice

2 teaspoons extra-virgin olive oil

Sea salt and freshly ground black pepper

For the dressing:

2 tomatillos in olive oil, skins removed

3 tablespoons plus 1 teaspoon olive oil

1 tablespoon rice vinegar

1/4 cup chopped fresh cilantro

1 teaspoon light agave nectar

Sea salt and freshly ground black pepper

To serve:

2 avocados, diced

Tortilla chips

1. Make the quinoa: After the quinoa has cooled, place all of the quinoa ingredients in a medium bowl and toss to combine.

2. Make the sweet potatoes: Preheat the oven to 400 degrees F.  In a small bowl, toss the sweet potatoes with the oil, and season with salt and pepper to taste. Spread in a single layer on a baking sheet and roast for 15 minutes, or until soft in the middle and lightly browned; be careful not to let the sweet potatoes burn.

3. Make the dressing: Lower the oven temperature to 350 degrees F.  In a small bowl, toss the tomatillos with 1 teaspoon of the oil. Place on a baking sheet and roast for 15 minutes. Transfer to a food processor, add the vinegar, cilantro, and agave nectar, and pulse to combine.  With the motor running, pour in the remaining 3 tablespoons oil in a thin stream.  Continue blending until emulsified. Season with salt and pepper to taste.

4. Assemble the salad: In a large bowl, mix quinoa mixture, sweet potatoes and avocado.  Pour in dressing, add crumpled tortilla chips and toss…Enjoy!