Oven-Roasted Shrimp with Salsa

Oven-Roasted Shrimp with Salsa
  1. 1/2 pound roma tomatoes, diced
  2. 1 onion, peeled and diced
  3. 2 limes, juiced
  4. 1 jalapeno chili, seeded and minced
  5. 1/2 teaspoon ground cumin
  6. 1-1/2 pounds of large shrimp, peeled and deveined
  7. 2 tablespoons olive oil
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon black pepper

  1. Preheat oven to 450 F.
  2. In a 13 x 9 x 2-inch baking dish, combine tomatoes, onion, lime juice, jalapeno and cumin; mix well.
  3. Toss shrimp with oil, salt, and pepper. Evenly spread out shrimp atop tomato mixture.
  4. Place in oven and cook until shrimp are pink and salsa is hot, about 8 minutes.
  5. Turn halfway through to ensure even cooking. Serve warm.

Grilled Salmon with Rosemary

Grilled Salmon with Rosemary
  1. 1 pound salmon
  2. 2 teaspoons extra-virgin olive oil
  3. 2 teaspoons fresh lemon juice
  4. 1/4 teaspoon salt
  5. Pinch freshly ground black pepper
  6. 2 cloves garlic, minced
  7. 2 teaspoons fresh rosemary leaves, chopped, or 1 teaspoon dried, crushed
  8. Fresh rosemary sprigs (optional)
  9. Capers (optional)

  1. Cut the fish into 4 equal-size portions.
  2. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
  3. To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray.
  4. Grill over medium-hot coals until the fish flakes easily (allow 4-6 minutes per 1/2″ of thickness). If the fish is more than 1″ thick, gently turn it halfway through grilling.
  5. To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it.
  6. Broil 4″ from the heat for 4-6 minutes per 1/2″ of thickness. If the fish is more than 1″ thick, gently turn it halfway through broiling.
  7. To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.


  1. 1 teaspoon olive oil
  2. 1 large Vidalia onion, chopped
  3. 1 cup sliced celery, with celery tops
  4. 1 clove garlic, minced
  5. 4 cups water
  6. 1 fish flavor bouillon cube
  7. 1 tablespoon salt free Italian herb seasoning
  8. 1/4 pound any boneless mild flavored fish fillets, cod, white fish, talapia, etc.
  9. 1/4 pound small shrimp, peeled and deveined
  10. 1/4 pound bay scallops
  11. 1 large tomato, chopped
  12. 1/4 cup crabmeat or lobster meat (or combination of)
  13. 1 can (10 ounces) baby clams, drained and rinsed
  14. 2 tablespoons fresh lemon juice

  1. Heat olive oil in large saucepan over medium heat until hot.
  2. Add onion, celery and garlic. Cook and stir 5 minutes or until onion is tender.
  3. Add water, bouillon cube and Italian seasoning. Cover and bring to a boil over high heat.
  4. Cut fillets into 1/2 inch pieces. Add fish, shrimp, scallops and tomato to saucepan.
  5. Reduce heat to medium low; simmer 10 to 15 minutes or until seafood is opaque.
  6. Add crabmeat, lobster, clams and lemon juice. Heat through.

Cherry Snapper Ceviche

Cherry Snapper Ceviche
  1. 4 Cherry snapper (Tilapia) fillets, medium dice
  2. 3 fresh limes, juice of
  3. 1/2 teaspoon red chili garlic paste
  4. 2 ripe Roma tomatoes, medium dice
  5. 1/2 yellow Spanish onion, medium dice
  6. 2 1/2 tablespoons fresh cilantro finely
  7. chopped
  8. Kosher salt
  9. Black pepper

  1. Soak the diced fish in 3/4 of the lime juice for 3 hours. Drain off the liquid and discard.
  2. Mix the fish with the red chili garlic paste, tomatoes, onion, cilantro, and the remaining lime juice.
  3. Season with salt and pepper to taste.

Meat Crust Pizza

Meat Crust Pizza
  1. 2 pound of extra lean ground beef
  2. 2 cups of Lf mozzarella cheese (mixing)
  3. 1-2 cups of Lf shredded mozzarella (topping)
  4. 1 cup pizza sauce (e.g. Ragu pizza sauce, no sugar in it)
  5. Canadian bacon or low fat pepperoni slices
  6. Onions, peppers (optional)

  1. Brown extra lean ground beef.
  2. Preheat oven to 350 F. Put beef in a large bowl & mix well with 2 cups of Lf mozzarella cheese.
  3. Spread mixture out like a pizza crust on a cookie sheet or a baking stone.
  4. Put pizza sauce on the mixture. Top with 1-2 cups of Lf shredded mozzarella.
  5. Top with Canadian bacon and or low fat pepperoni slices, onions and peppers.
  6. Cook 15 minutes or until top cheese starts to brown. Put foil on rack below to catch any drippings.

Dijon Pork Chops

Dijon Pork Chops
  1. 1 cup whole-wheat or stone-ground breadcrumbs
  2. 1 Tablespoon melted Smart Spread
  3. 2 Tablespoons Dijon Mustard (divided)
  4. 2 Tablespoons freshly grated parmesan cheese
  5. 1 Tablespoon chopped parsley (optional)
  6. 6 boneless pork loin chops
  7. Salt and pepper to taste

  1. Preheat the oven to 350 Degrees.
  2. In a small bowl, mix the bread crumbs, butter, and 1 T of the mustard, parmesan cheese, and parsley.
  3. Season the pork chops with salt and pepper. Spread the remaining Dijon mustard on one side of each chop and place the chops (plain side down) on a baking sheet.
  4. Divide the breadcrumb mixture among the chops and pat them into the mustard.
  5. Bake the chops until they are fully cooked and the breadcrumbs are nicely browned, about 20 – 25 minutes.

Lemon Couscous Chicken

Lemon Couscous Chicken
  1. 1 ¼ cups water
  2. 1 tablespoon extra virgin olive oil
  3. 2 cups broccoli florets
  4. 1 package Near East Roasted Garlic & Olive Oil Couscous mix
  5. 1 ½ chopped cooked chicken
  6. 3 tablespoons fresh lemon juice
  7. ¼ teaspoon lemon peel

  1. In a large skillet, bring water, oil, broccoli, and spice from couscous mix to a boil.
  2. Stir in couscous, cooked chicken, lemon juice, and lemon peel.
  3. Simmer until heated through and then remove from heat.
  4. Cover and let stand for 5 minutes. Using a fork, fluff lightly, then chill and serve cold.