We all love pasta but hesitate to serve it because we want to eat healthily. This recipe uses fresh zucchini noodles (which are easily found already spiraled at the grocery store), fresh vegetables, pre-cooked shrimp, and herbs. It is a perfect alternative to pasta and only uses one pan – easy cleanup!
Healthy Zoodle and Shrimp Dinner
Servings 4
Ingredients
- 2 Tbsp olive oil divided
- 3 garlic cloves minced
- 1/2 cup onions chopped
- 2 cups multi-colored cherry tomatoes halved
- 2 cups asparagus and/or broccoli sliced into 2-inch pieces
- 1 lb cooked shrimp tails removed
- 1 1/2 tsp kosher or sea salt divided
- 1/2 tsp freshly ground pepper divided
- 1/2 tsp red pepper flakes
- 24 oz zucchini spirals
- 16 oz fresh burrata or mozzarella
- 1/3 cup parmesan freshly grated
- 1/3 cup fresh basil sliced
- 1/4 cup fresh oregano
Instructions
- In a large non-stick frying pan, heat 1 Tbsp olive oil. Add the garlic and onions and sauté over med-high heat for 1 minute.
- Add the fresh vegetables, shrimp, 1/2 tsp salt, 1/4 tsp ground pepper, and red pepper flakes. Cook for 3 minutes. Place everything in a bowl and keep warm.
- Add final 1 Tbsp olive oil to the same pan. Add zucchini noodles, remaining 1 tsp salt and 1/4 tsp pepper. Cook quickly - only about one minute.
- Add noodles to the bowl with the vegetables and shrimp. Stir to combine.
- Divide the noodles, vegetables and shrimp evenly among four pasta bowls. Top with cheeses and fresh herbs. Make sure to use all the sauce left in the pan - it's full of flavor.
Notes
Since this recipe is so full of vegetables, there is no need for a salad. Serve with our low-fat corn muffins.
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This is an easy, healthy meal that you will want to serve often. It is choc-full of flavor and many steps can be done in advance.
Poached Salmon
Servings 4
Ingredients
- 4 filets salmon about 5-6 oz each
- 2 carrots cut in 1 inch pieces
- 1-2 celery stalks cut in 1 inch pieces
- 1 small onion thinly sliced
- 1/2 lemon thinly sliced
- 6 cups water
- 3/4 tsp dried rosemary
- 2 tsp kosher salt
Instructions
- Put everything but the salmon and the salt in a large non-stick frying pan.
- Bring this to a boil, lower to simmer, cover and cook for about 8 minutes
- Season salmon with the salt and lower in the poaching liquid. If salmon isn't completely covered, add a little more water. Make sure your liquid is still just at a simmer. Simmer salmon for 7 minutes.
- If you are making this earlier in the day, flake and refrigerate until you are ready to assemble with the arugula salad.
Poached Salmon Salad with Arugula
Ingredients
- 1/2 small red onion thinly sliced
- 3 Tbsp capers drained
- 2 Tbsp red wine vinegar
- 2 Tbsp olive oil
- 1/2 tsp kosher salt
- 5 ounces arugula
- 4 eggs hard-boiled, cut into quarters
- 1 avocado thinly sliced
- 1/2 cup sun-dried tomatoes dried not in oil, sliced
Instructions
- Put red onion, capers, vinegar, olive oil and salt in a medium-sized bowl. Let sit for 15 minutes.
- Add poached, flaked salmon, and gently stir.
- On a plate, arrange arugula, eggs, avocado, and tomatoes. Top with salmon mixture.
A tasty and healthy way to use left-over chicken, beef, salmon, or shrimp. Add whatever vegetables you have on hand to create your own unique dish. Serve it with our favorite Nordstrom dressing – link provided below.
Versatile Rice Bowls
Servings 4
Ingredients
- 1 lb cooked chicken, beef, salmon or shrimp
- 1 1/2 cups brown rice, cooked according to directions Jasmine Brown Rice gives a great nutty flavor
- 1 avocado, cubed
- 3/4 cup grape tomatoes, halved
- 3 sweet potatoes, peeled and cubed
- 2 Tbsp olive oil
- Kosher and fresh ground pepper to taste
- 1/4 cup roasted pumpkin seeds Trader Joe's carries good spiced pumpkin seeds
- 1/2 cup Lime Cilantro Dressing or any dressing you prefer We like the Nordstrom dressing recipe*
Instructions
- Set Oven to 400°
- Spread sweet potatoes on a baking sheet and toss with olive oil and salt & pepper
- Bake for about 40 minutes, until potatoes are cooked.
- Divide rice among the 4 bowls. Next divide remaining ingredients. Top with dressing and pumpkin seeds.
Make this seafood sauce and keep it in the refrigerator for up to a week. Serve it with our Asian Salmon Cakes, crab cakes, or any seafood dish that needs a tasty, creamy sauce.
Creamy Seafood Sauce
Ingredients
- 1/2 cup crème fraîche
- 1/4 cup buttermilk
- 1 Tbsp fresh dill chopped
- 1 tsp kosher salt
- 1/4 tsp ground pepper
- dash red pepper flakes
- 1 Tbsp fresh lemon juice
Instructions
- Mix all ingredients and chill.
This recipe is a healthy version of salmon cakes as they have very little bread crumbs. They can be assembled early in the day of your simple celebration and sautéd just before serving.
Asian Salmon Cakes
Servings 6
Equipment
- Food Processor
Ingredients
- 1 ½ pounds salmon skin removed and coarsely chopped - divided
- 1 ½ Tbsp fresh lime juice
- 3/4 cup green onion chopped
- 2 red chili peppers chopped
- 2 Tbsp cilantro chopped
- 1 ½ tsp fish sauce
- 2 Tbsp lemongrass paste found in produce section
- 1/2 tsp pepper
- 1/2 tsp kosher salt
- 1 tsp lime zest
- 3/4 cup Italian panko bread crumbs
- 2 Tbsp olive oil
Instructions
- Place half the salmon in a food processor along with the lime juice. Process until smooth.
- Add rest of ingredients except salmon and bread crumbs and pulse.
- Add rest of salmon and briefly pulse - some chunks should remain.
- Place processed ingredients in a bowl and stir in bread crumbs.
- Form 6 patties. If making in advance, refrigerate until ready to sauté.
- Right before cooking, place patties in freezer for 5 minutes.
- Heat olive oil over medium heat and sauté for about 3 minutes per side, or until desired doneness.
Notes
Serve our creamy seafood sauce on the side or on top.
This meal is ready in less than 20 minutes and has a nice refreshing flavor. Using brown rice makes this a healthier version of a typical rice bowl.
Healthy Asian Shrimp Bowl
Servings 4
Ingredients
- 2 cups water
- 1 cup brown rice
- 1 Tbsp vegetable oil
- 1 pound shrimp about 24 count, peeled, deveined, tails left on
- 8 ounces snow peas ends and strings removed, chopped in 1-2 inch pieces
- 2 inch piece of ginger peeled and sliced into matchsticks
- 1/2 tsp red pepper flakes
- 2 avocados cut in chunks
Sauce
- 1/8 cup soy sauce
- 1/8 cup fresh lemon juice
- 1 tsp brown sugar
- 1 Tbsp unseasoned rice vinegar
- 1 tsp sesame oil
Instructions
Sauce
- Place all sauce ingredients in a bowl and whisk.
- Set aside until ready to serve.
Shrimp & Rice
- Boil water in a small saucepan.
- Add brown rice, stir and cover. Simmer for about 20 minutes, until rice is tender.
- Season with salt and pepper, fluff with a fork. Set aside with the lid on to keep rice hot.
- Heat vegetable oil in a large, non-stick frypan.
- Once hot, add shrimp, snow peas, ginger and red pepper flakes.
- Cook, stirring occasionally until shrimp curls and turns pink - about 3 to 4 minutes.
- Place rice in 4 bowls, top with shrimp mixture and avocado. Serve sauce at the table.
Notes
This meal goes great with a salad topped with ginger dressing.
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Originally found in Eating Well Magazine, Vicki put her own spin on this recipe and amped up the flavors. Purchase microwaveable brown rice, add some flavored salt and fresh ground pepper, and you have a great side in minutes. The recipe serves two, so double or triple for your needs.
Grilled Salmon with a Taste of India
Servings 2
Calories 350kcal
Ingredients
- 3/4 lb. fresh wild salmon - skin on
- 1 Tbsp extra virgin olive oil divided
- 1/4 + tsp flavored salt we used an herbal salt, divided
- 1/4 + tsp freshly ground pepper divided
- 2 Tbsp chopped fresh dill
- 2 Tbsp chopped fresh cilantro
- 1/2 cup thinly sliced cucumber
- 1 1/2 Tbsp thinly sliced shallots
- 1 Tbsp lime juice
- 1/4 cup non-fat plain greek yogurt
- 1/8 tsp curry powder
Instructions
- Brush 1/2 Tbsp olive oil over the top of the salmon. Season with a 1/8 tsp each of salt and pepper or to your taste.
- Heat the grill and place salmon on oiled grates. The fish will take around 10 minutes to cook. Once your fish is cooked, use a spatula to take the fish right off the skin.
- While fish is cooking, combine dill, cilantro, cucumbers, shallots, 1/2 Tbsp olive oil and a little salt and pepper in a small bowl. Stir and keep in the refrigerator until ready to assemble your dish.
- Mix together the yogurt, lime juice, curry powder and 1/8+tsp. of both the salt and pepper.
- To assemble, take a teaspoon and place half of the yogurt sauce in the middle of each plate. With the back of your spoon, spread the yogurt in a semi-circle motion. Place salmon on top of the sauce. Top salmon with the cucumber mixture.
- Serve with a side of brown rice.
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Grilled Shrimp Salad with Grilled Prosciutto and Mozzarella
Servings 4
Calories 440kcal
Ingredients
- 4 large heirloom tomatoes of various colors
- 3 oz. baby arugula
- 1/2 Tbsp Pepitas roasted and salted
- 1/2 Tbsp good quality olive oil
- 1 tsp balsamic vinegar
- 16 large cooked jumbo shrimp tails attached
- 4 medium sized fresh mozzarella balls
- 4 thin slices of prosciutto
- 2 tsp weber spicy grill seasonings or herbed salt & fresh ground black pepper
Instructions
- Wrap the prosciutto around the mozzarella balls and set aside.
- Place shrimp in a bowl, pour on a little olive oil and season with the Weber seasoning or herbed salt and fresh ground pepper.
- Slice tomatoes and place on 4 dinner plates, alternating with different colors. Top with arugula and pepitas.
- Meanwhile, grill the prosciutto and mozzarella, and shrimp for about 5 minutes (if using raw shrimp, cook accordingly).
- Add to plate and sprinkle salad with olive oil and balsamic vinegar.
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Salmon on skewers? Yes, it worked! Cut the salmon on an angle into 1/2 inch thick pieces and it will stay on the skewer. We skewered some fresh vegetables along with the fish. Any veggies will do. We chose mushrooms, colorful cherry tomatoes and red pepper. Simply drizzle with olive oil and add a shake or two of salt and pepper.
Salmon and Shrimp Skewers
Servings 4
Calories 325kcal
Ingredients
- 1 cup soy sauce reduced sodium preferred
- 1 cup water
- 1/2 tsp chopped garlic 1 clove
- 1/2 cup rice wine vinegar
- 2 Tbsp sugar
- 3 Tbsp sriracha sauce
- 1/2 cup packed fresh cilantro leaves finely chopped
- 2 tsp fresh lemon juice
- 1/2 tsp red pepper flakes
- 3/4 pound salmon cut int 1/2" pieces
- 3/4 pound jumbo shrimp
Instructions
- In a large bowl, whisk together the soy sauce, water, garlic, vinegar, sugar, Sriracha sauce, cilantro, lemon juice, and red pepper flakes until the sugar is dissolved. Add the fish and turn to coat. Refrigerate for at least two hours and up to eight hours.
- If using wooden skewers, soak in water for one hour. We like to use metal skewers. Thread the fish onto the skewers. Grill or broil on a baking sheet lined with aluminum foil until cooked through (2 - 5 minutes per side).
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Scallops are elegant, delicious, and easy to prepare. In less than 20 minutes – start to finish – you will elevate your simple celebration entrée to restaurant quality without the restaurant prices!
Scallops with Chives and Butter Sauce
Servings 4
Calories 300kcal
Ingredients
- 1 1/4-1 1/2 lb large sea scallops
- 1/4 tsp freshly ground pepper
- 1/4 tsp sea salt
- 5 Tbsp unsalted butter divided
- 2 Tbsp chopped shallots
- 1/4 cup dry white wine
- 1/4 cup white wine vinegar
- 1 Tbsp snipped chives
Instructions
- To make sure you have the best tasting scallops, mix together 4 cups of water and 2 T. kosher salt. Add scallops and let them brine for 10 minutes. Then drain off water and salt and patt them dry with a paper towel. (This can be done several hours in advance).
- Heat 1 T. butter in a non-stick pan over medium-high heat. Sear scallops turning them once. This will take about 5 minutes on a gas stove, or 7-8 minutes on an electric stove.
- Once they turn a nice golden color, remove from pan, place on a plate and keep warm.
- To the same pan, add shallots, wine and vinegar and bring to a boil. Reduce until around 2 tablespoons.
- You can add the juices on the scallop plate for more flavor. Reduce the heat to low and add the butter. Stir the sauce until a nice consistency.
- Add chives and stir. Plate the scallops and top with the sauce.
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