Mexican (23)

If you’re bored of the same old lunch try these very simple and very tasty quesadillas.Number of Servings: 2Ingredients: One 6-ounce can boneless, skinless salmon, drained and flaked½ medium orange or yellow bell pepper, finely diced (about ½ cup)2 ounces herbed goat cheese (about ¼ cup)1 teaspoon capers, drainedTwo 8-inch whole wheat flour tortillas1 teaspoon canola oilNutrition Information: 370 calories,17 g fat (6g saturated, 1.2g omega-3), 780mg sodium, 23g carbohydrate, 2g fiber, 32g protein, 20% vitamin A, 40% vitamin C, 10% calcium Instructions: Combine the salmon, bell pepper, goat cheese, and capers in a bowl. Divide the mixture evenly and spread over half of each tortilla. Fold over, press down gently, and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add 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. Cut each quesadilla in half or quarters and serve. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 0 No votes yet

Happy New Year! Here is a delicious but quick meal that can be prepared in a flash. Tonight, serve your family Shrimp & Scallop Fajitas. Most of the ingredients are probably already in your pantry.Number of Servings: 4Ingredients: 12 large (16 to 20 count) shrimp, peeled and deveined, about 3/4 lb.1 large red bell pepper, stemmed, seeded and cut into 20 squares1 large sweet onion, quartered and each quarter cut into half pieces separated12 sea scallops, about 3/4 lb.1 large green bell pepper, stemmed, seeded and cut into 20 squares1/2 teaspoon lime peel, grated1/4 cup fresh lime juice2 tablespoons vegetable oil2 teaspoons honey1 clove garlic, minced1/4 teaspoon pepper1/8 teaspoon salt8 (7 to 9-inch) flour tortillas, warmedRed and Green Salsa2 firm-ripe avocados, peeled, seeded and chopped into small squares2 teaspoons lime juice1-1/2 cups prepared salsaNutrition Information: Calories: 492 Carbohydrates: 48gm Cholesterol: 203mg Protein: 43gm Fat: 16gm Sodium: 643mg Instructions: Thread the shrimp, red pepper and half the onion onto four 12-inch skewers, running the skewer through each shrimp twice. Thread the scallops, green pepper and remaining onion onto 4 more skewers. Place on a large shallow platter. Combine the lime peel, lime juice, oil, honey, garlic, pepper and salt. Pour over the skewers and marinate, turning occasionally for 15 to 20 minutes. Red and Green Salsa To make the salsa, toss the avocado with the lime juice and gently stir into the prepared salsa. Let stand 20 minutes or refrigerate up to 24 hours. Coat the grill rack with vegetable cooking spray. Place kebobs on grill rack 4 to 6 inches over medium-hot coals. Grill, turning once, just until the seafood is opaque, allowing about 3 to 4 minutes on each side. Wrap tortillas in aluminum foil and heat them on the grill. To make the fajitas, slide the seafood and vegetables off of each skewer into a warm tortilla. Add "red and green salsa" to taste. Roll up tortilla to enclose the filling. Eat fajitas out of hand. Serve with refried beans or Mexican rice, if desired. Average: 0 No votes yet

Prepare this heart healthy treat for your valentines's this month. This dish is loaded with those healthy omega-3 fats!Number of Servings: 6Ingredients: 12 taco shells1 tablespoon canola oil1 pound fresh or frozen medium cooked shrimp, thawed1 teaspoon ground cumin1/2 teaspoon garlic powder1/4 teaspoon chili powderOne 15 1/2-ounce can black beans, drained and rinsed1 1/2 cups frozen corn kernels, thawed1 cup mild salsaOne 8-ounce can crushed pineapple, very well drained1 cup preshredded reduced-fat Cheddar cheeseToppings (optional):1 avocado, peeled, pitted, and sliced1 tomato, chopped1/2 cup reduced-fat sour cream1 cup shredded lettuceNutrition Information: 390 calories; 13g fat (3g saturated, 0.5g omega-3); 620mg sodium; 42g carbohydrates; 6g fiber; 27g protein; 20% calcium, 20% vitamin C, 20% iron Instructions: Preheat the oven to 350°F. Bake the taco shells according to package directions. While the shells are baking, heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp, cumin, garlic powder, and chili powder and cook about 1 minute. Add the beans, corn, pineapple, and salsa and heat through, about 2 minutes. Add the cheese and heat until melted. Place about 1/3 cup of the shrimp filling into each of 12 taco shells using a slotted spoon to remove any excess liquid. Serve with optional toppings. Source: Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD Cofounders, Meal Makeover Moms.com Average: 0 No votes yet

Number of Servings: 12Ingredients: 12 thin 6-inch corn tortillas1 1/2 cup canned enchilada sauce1 cup shredded Cheddar cheese8 ounces crab flavored surimi seafood, tiny cooked shrimp, crab meator a combination of all three1 can (2 1/4 oz.) sliced ripe olives, drained1/4 cup sliced hot jalapeño chiles (nacho style)1 cup shredded Monterey Jack cheeseInstructions: Spread enchilada sauce on tortillas and sprinkle with Cheddar cheese. Place on baking sheets and bake at 400 F for 3 minutes or until cheese is bubbly. Arrange seafood, olives and jalapenos on pizzas and sprinkle with Jack cheese. Bake about 3 minutes or just until seafood is hot and cheese is melted. Serve hot. Serve with your favorite hot pepper sauce. Average: 0 No votes yet

Number of Servings: 4Ingredients: 1/2 lb. Ocean Garden® Mexican Shrimp, IQF, Peeled & Deveined - defrosted2 lbs. Prepared pizza dough2-3 Tbsp Olive oilTomato/Basil Sauce20 Plum tomatoes, cut in half1 Medium onion, minced4 Garlic cloves, minced1/4 cup Butter1 tsp Salt1 tsp Sugar1/4 cup Basil, fresh, juliennedTo Cook Shrimp1/4 cup Butter1/4 cup Olive oil1/4 cup Dry white wine1 Tbsp Parsley, finely choppedTo Make Pizzas1 1/2 cups Mozzarella or fontina cheese, shredded or crumbled2 to 4 heads Garlic roasted, optionalInstructions: Divide dough into 4 equal portions. Roll, pull or stretch dough to make 7 or 8 inch circles. Brush individual pizza pans with olive oil and sprinkle with cornmeal. Place dough in pans and brush with olive oil. Bake crusts at 350 (F) for 8 minutes. Brush with oil and refrigerate until ready to make pizzas. Tomato/Basil Sauce Sauté tomatoes until soft and press through a sieve. Return tomato pulp to skillet with onion, garlic, butter, salt, sugar and thyme. Simmer until thickened, stirring occasionally. Sprinkle tomatoes with salt and pepper; add basil and set aside. To Cook Shrimp Rinse shrimp under cold running water, drain well and pat dry. Heat 1/4 cup butter and olive oil together, add shrimp and stir fry for one half of cooking time. (See link). Add wine and parsley. Cook remaining amount of time until shrimp are opaque. Remove shrimp; cool slightly. To Make Pizzas Spread prepared crusts with thin layer of tomato sauce. Top crusts with sliced tomato and basil mixture. Sprinkle with selected cheese. Bake at 425 (F) for 10 to 15 minutes. Top with shrimp and additional cheese. Return to oven until cheese melts. Serve immediately; with roasted garlic. Source: Courtsey of Ocean Garden Average: 4 Average: 4 (2 votes)

Get your healthy dose of omega-3 fats in this light & delicious recipe. This a tasty way to meet your goal of eating seafood at least two times a week. Number of Servings: 4Ingredients: 1 pound cooked Florida shrimp, peeled and deveined1 15-ounce can black beans, rinsed and drained1 8 3/4-ounce can whole kernel corn, drained1/2 cup chopped Florida red bell pepper1/2 cup chopped Florida celery1/4 cup chopped red onion1/4 cup chopped cilantro or parsley3 tablespoons chopped Florida green onions1 jalapeño pepper, seeded and finely chopped1/4 teaspoon cuminsliced Florida avocado, garnishRed Wine Vinegar Dressing (recipes follows)Red Wine Dressing1/4 cup olive oil3 tablespoons red wine vinegar3 tablespoons lime juiceNutrition Information: Calories: 220 Calories from fat: 21 Fat Total: 2g Saturated Fat: 0g Cholesterol: 174mg Total Carbohydrates: 16g Protein: 29g Red Wine Dressing Calories: 128 Calories from fat: 119 Fat Total: 13g Saturated Fat: 2g Cholesterol: 0mg Total Carbohydrates: 3g Protein: 0g Instructions: Combine all ingredients, except avocado and dressing; refrigerate for one hour. Serve with Red Wine Vinegar Dressing. Garnish with avocado slices. Red Wine Dressing In a small bowl, combine all ingredients; mix well. Pour over shrimp mixture. Yield: 1/2 cup. Source: Recipe compliments of FL Bureau of Seafood and Aquaculture Marketing Average: 0 No votes yet

Number of Servings: 4Ingredients: 24 Ocean Garden Mexican White ShrimpSize 16/20, peeled and deveined with tail on Tossed in boiling water for 1 min., then cool in ice water. Shrimp should be half cooked.INGREDIENTS3 cups salsa verde (recipe to follow)4 cups black bean pico de gallo1 cup sour cream (thinned and placed in squeeze bottle)1 cup ancho chile mayonnaise (recipe to follow)16 eggs (beaten)16 green onions (cut into matchsticks and soaked in ice water to curl)SALSA VERDE1 12oz. can of tomatillos (green tomatoes found in Hispanic grocery stores)1 ½ bunch cilantro, chopped1 Jalapeño pepper (seeds removed) Combine all in food processor and puree.BLACK BEAN PICO DE GALLO4 cup black beans (cooked until soft, drain)½ cup chopped cilantro1 cup diced onion½ cup lemon juice1 cup diced tomatoes½ cup chopped garlic In a mixing bowl, add all ingredients, toss, and let flavors blendANCHO CHILE MAYONNAISE1 cup mayonnaise1 Tbsp. ancho chile paste or powder (available in Hispanic markets) Mix well in a bowl or food processor and put into squeeze bottle and chill.Instructions: Preheat oven to 350 degrees. In a small non-stick omelet pan, place 2 tablespoons of butter or oil and heat until hot (not smoking). Ladle ¼ of the beaten egg, turn heat down, and place six shrimp in egg with tails curled towards the middle. Place pan in oven and cook until egg sets and shrimp are done. PLATING On a large dinner plate, pool ¼ of the salsa verde. Place shrimp frittata in the middle. Place 3 small rounds of black beans on every 1/3 of the plate. Place cooked matchstick onion in middle of the shrimp tails. Drizzle ancho mayonnaise and sour cream over oil. Source: Courtesy of Ocean Garden Chef Scott Boone Mill Creek Country Club Mill Creek, WA Average: 0 No votes yet

Seafood alternatives: swordfish, tuna, salmon, chilean seabass, sharkNumber of Servings: 4Ingredients: 1 pound halibut1/3 cup bottled picante sauce2 tablespoons lime juice1/4 cup chicken broth1 1/2 teaspoons cornstarch1/4 teaspoon chili powder1 tablespoon vegetable oil12 cherry tomatoes, halved1 cup frozen whole kernel corn, thawed1 (15 oz.) can black beans, rinsed and drained2 tablespoons cilantro, mincedInstructions: Trim skin from halibut; cut into bite-size cubes. Combine fish, picante sauce and lime juice in a nonmetallic bowl. Stir well; cover and refrigerate 30 minutes. Combine chicken broth, cornstarch and chili powder; set aside. Drain fish. Heat oil in a nonstick wok or skillet; add fish and stir-fry 1 1/2 minutes. Add tomatoes, corn, beans and cilantro. Stir in broth mixture. Cover and cook, stirring occasionally until thickened. Serve over rice with additional picante sauce, if desired. Average: 0 No votes yet

Celebrate the Spring season & Cinco de Mayo with this great shrimp recipe. Make a grand entrance at your next special event with this one of a kind dish. It's easy to prepare and will put everyone in a festive party mood!Number of Servings: 4Ingredients: 1 (6.8-ounce) package Spanish rice and vermicelli mix2 tablespoons margarine, melted2 cups water1 (14 1/2 -ounce) can diced tomatoes, undrained3/4 pound large shrimp, peeled and deveined1 cup zucchini, chopped1/2 cup frozen whole kernel corn, thawed2 tablespoons ripe olives, sliced2 tablespoons tortilla chips, crushed1/2 cup Cheddar cheese, grated2 tablespoons green onion, chopped1 jar picante sauceNutrition Information: Calories: 390 Fat: 13.26g Protein: 20.77g Sodium: 16.30mg Cholesterol: 115.72mg Sat. Fat: 4.48g Instructions: Sauté rice in margarine in a large skillet until golden, stirring frequently. Slowly add water, seasoning packet from rice, and tomatoes; bring to a boil. Cover; reduce heat to low and simmer 10 minutes. Stir in shrimp, zucchini, corn and olives; cover and simmer 5 to 10 minutes or until shrimp are pink and rice is tender. Transfer to serving bowl. Sprinkle with chips, cheese and onion. Serve with picante sauce. Average: 0 No votes yet

Number of Servings: 8Ingredients: 1 15 ounce can pinto beans, rinsed and drained1 tablespoon plus 1 teaspoon taco seasoning mix2 tablespoons fat-free sour cream1 ripe avocado1 tablespoon lime juice1 tablespoon fat-free mayonnaise1/4 teaspoon Worcestershire sauce1/8 teaspoon chili powder1/8 teaspoon garlic powder1 8 ounce package surimi seafood, crab or lobster flavor, flake style3 tablespoons sliced black olives1/2 small tomato, seeded and chopped1/4 cup whole kernel corn1/2 cup shredded reduced-fat sharp cheddar cheese2 tablespoons chopped green onion topsNutrition Information: Calories: 155 Fat: 5.7g Carbohydrates: 16.5g Protein: 10.5g Cholesterol: 12.2mg Sodium: 356mg Instructions: Mash beans with a fork until almost smooth; stir in taco seasoning mix and sour cream. Spread in an 8-inch circle on a serving platter; set aside. Coarsely chop avocado into a bowl; add lime juice, mayonnaise, Worcestershire, chili powder and garlic powder. Mash with a fork until mixed well, but not quite smooth. Spread over bean mixture. Shred surimi seafood with fingers; sprinkle over avocado layer. Layer remaining ingredients in the order listed. Cover and refrigerate until ready to serve, up to 2 hours. Let stand at room temperature about 15 minutes before serving. Serve with tortilla chips. Average: 0 No votes yet