Smokey Spice Rubbed Grilled Salmon with Black Beans and Corn

Ingredients:
1 tsp. smoked paprika
1 1/2 tsp. brown sugar
1/2 tsp. chipotle chili powder
1/2 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 lime, juice of
4 salmon fillets
cooking spray
lime wedges for serving


For black beans and corn:
15.5 can black beans, rinsed and drained
2 cups corn kernels (frozen or fresh)
1/4 cup red onion, minced
3 tbsp. fresh cilantro, minced
1 tsp. olive oil
2 tbsp. fresh lime juice
kosher salt to taste

Directions:
Combine all of the spices in a small bowl. Squeeze lime juice over salmon then rub in the spices to completely coat, set aside and let rest for 5 minutes.
Meanwhile, in a large saute pan,  heat oil on medium heat. Add onions and saute for 2 minutes. Add beans, corn and salt and cook until heated through, about 6-8 minutes. Remove from heat and toss in cilantro and lime juice. Makes about 3 1/2 cups.

Heat a lightly oiled grill pan over high heat. When hot, grill the salmon for about 5 minutes on each side or until fish is opaque throughout. Serve with black beans, corn and lime wedge.

Makes 4 servings. Serving size: 1 fillet and 2/3 cup vegetables. WW: 8 points

Recipe by: skinnytaste.com

Grilled Garlic Dijon Herb Salmon

Ingredients:
4 garlic cloves
1 tsp. dried Herbs de Provence
1 tsp. red wine vinegar
1 tsp. olive oil
2 tbsp. Dijon mustard
Cooking Spray
4 salmon fillets
fresh ground pepper
4 lemon wedges for serving

Directions:
In a mini food processor/chopper, mash garlic, with the Herbs de Provence, vinegar, oil and Dijon mustard until it becomes a paste. Set aside. Season salmon with fresh pepper and Nature's Seasoning. Heat a grill pan over high heat until hot. Spray the pan lightly with cooking spray and reduce heat to medium low. Place salmon on hot grill pan and cook without moving for five minutes. Turn and cook for an additional four minutes spooning half of the garlic herb mustard mixture. Turn and cook an additional minute spooning the other half of the fish with the mixture. Turn once again and let the fish finish cooking, about 1 minute. Transfer fillets to platter and serve with lemon wedge.

Note: Total cooking time is about 9-11 minutes depending on the thickness of your fish.

Makes 4 servings. Serving size: 1 fillet with lemon wedge. WW: 5 points

Recipe by: skinnytaste.com

Broiled Tilapia with Garlic

Ingredients:
6 tilapia fillets
2 garlic cloves, crushed
3 tsp. extra virgin olive oil
1 tsp. oregano
1 tsp. parsley
fresh cracked pepper
1 lemon

Directions:
Wash fish and pat dry. Line broiler pan with tin foil. Place fish on tin foil and season with Nature's Seasoning, pepper, oregano, and parsley. Drizzle with olive oil and and top with crushed garlic. Set broiler to low and place fish 6 inches from the flame. Cook fish for about 7 minutes, be careful not to burn garlic. Serve with freshly squeezed lemon juice.

Makes 6 servings. Serving Size: 1 fillet. WW: 4 points

Recipe by: skinnytaste.com

Bangin Grilled Shrimp Skewers

Ingredients:
2 1/2 tbsp. light mayo
2 tbsp. scallions, chopped fine
1 1/2 tbsp. Thai Sweet Chili Sauce
1/2 tsp. Sriracha (to taste)
40 large raw shrimp, shelled and deveined
fresh cracked pepper
cooking spray

Directions:
Combine the mayo, scallions, sweet chili sauce, and Sriracha sauce in a small bowl. Set aside.
Soak wooden skewers in water for at least 20 minutes. Season shrimp with fresh cracked pepper and Nature's Seasoning.  Place five shrimp on eight skewers. Heat a lightly oiled grill pan to medium heat , when the grill is hot add the shrimp, careful not to burn the skewers. Grill on both sides for about 6-8 minutes total cooking time or until shrimp is opaque and cooked through. Set shrimp aside on a platter and quickly brush sauce on the shrimp, serve immediately.

Serving Size: 2 skewers. Makes 4 servings. WW: 3 points

Recipe by: skinnytaste.com

Cilantro Lime Shrimp

Ingredients:
2 tsp. olive oil
2 lbs shrimp, shelled and devained
6 cloves garlic, crushed
1/3 cup chopped fresh cilantro
1 lime
salt and pepper

Directions:
Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Saute another minute or two until shrimp is cooked. Be careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot.

Makes 4 servings. Serving size: 6 oz.  WW: 4 points

Recipe by: skinnytaste.com

Healthy is Happy!

Mediterranean Herb Crusted Tilapia

Ingredients:
1 tsp. dried minced garlic
1 tsp. dried marjoram leaves
3/4 tsp. ground mustard
2/4 tsp. dried basil leaves
3/4 tsp. dried oregano leaves
1/2 tsp. coarse ground black pepper
6 tilapia fillets
1/2 tsp. salt
1/3 cup butter, melted
1 1/2 cups chopped fresh spinach leaves
1 cup panko breadcrumbs
1/3 cup finely chopped red pepper
2 tbsp. shredded Parmesan cheese

Directions:
Place fish on foil lined shallow baking pan. Sprinkle with salt. Mix butter and all of the spices in medium bowl. Brush fish with 1 tbsp. of seasoned butter. Stir spinach, panko, bell pepper and Parmesan cheese into remaining seasoned butter. Divide the mixture evenly among fillets, pressing lightly so mixture adheres to top of fish. Bake in preheated 400 degree oven for 13 minutes or until fish flakes easily with a fork.

Makes 6 servings. WW: 6 points per serving

Recipe by: www.mccormick.com

Garlic Lime Chicken Fajitas

In honor of Cinco de Mayo!



Ingredients:
1 tsp. dried minced garlic
1 tsp. dried minced onions
3/4 tsp. ground cumin
3/4 tsp. dried oregano leaves
1/2 tsp. dried cilantro leaves
1/2 tsp. coarse ground pepper
1/4 cup lime juice
1/4 cup orange juice
2 tbsp. olive oil
1/2 tsp. salt
1 1/2 lbs. boneless skinless chicken breast, thinly cut into strips
1 medium red pepper, cut into thin strips
1 medium onion, thinly slices
8 flour tortillas

Directions:
Mix juices, oil, and all of the spices and salt in small bowl. Place chicken in large resealable plastic bag. Add marinade; turn to coat well. Marinade overnight. Cook and stir chicken in large heated skillet on medium-high heat for 3 minutes or until lightly browned. Remove from skillet. Add red pepper and onion; cook and stir for 5 minutes or until tender. Return chicken to skillet. Cook for an additional 2-3 minutes or until heated through. Spoon chicken mixture into warmed tortillas.

Makes 8 servings. WW: 6 points per serving

Recipe by: mccormick.com

Asian Sesame Salmon

Ingredients:
2 tsp. toasted sesame seed
1 tsp.  dry minced garlic
1 tsp.  dry minced onions
3/4 tsp. ground ginger
crushed red pepper, to taste
1/3 cup honey
1/3 cup thinly sliced green onions
2 tbsp. soy sauce
2 lbs. salmon fillets

Directions:
Place salmon in a 13 x 9 inch baking dish. Mix honey, green onions, soy sauce and all of the spices until well blended and pour over salmon. Marinade for up to 2 hours. Roast salmon in preheated 400 degrees oven for 10 minutes. Turn oven to broil and cook salmon for an additional 5 minutes.

Makes 8 servings. WW: 5 points per serving

Recipe by: www.mccormick.com