Tilapia Dijon

2 Tbsp. light mayonnaise
2 Tbsp. grated Parmesan cheese
1 Tbsp. lemon juice
2 tsp. Dijon mustard
1 tsp. white horseradish
4 tilapia fillets (1 lb. or more)
¼ cup plain dry bread crumbs
2 tsp. butter, melted

In a small bowl, combine the mayonnaise, 1 Tbsp. Parmesan cheese, lemon juice, mustard and horseradish. Put fillets on a greased baking sheet. Spread mixture over fish. Meanwhile, in another bowl, mix the bread crumbs, the melted butter, and the remaining 1 Tbsp. Parmesan cheese. Sprinkle over fish. Bake at 400 degrees for 20 minutes.

Tuna Spaghetti Pie

8 oz. cooked spaghetti
¼ cup grated Parmesan cheese
1 egg, lightly beaten
1 Tbsp. butter, softened
1 tsp. chopped garlic

1 Tbsp. chopped onion
1 Tbsp. butter, melted
1 Tbsp. all-purpose flour
¼ tsp. garlic powder
¼ cup reduced fat milk
¼ cup light sour cream
1 egg, beaten
6 oz. can tuna, drained and flaked
¼ cup grated Parmesan cheese
1 tomato, thinly sliced

In a large bowl, mix together the first five ingredients. Press onto the bottom and sides of a greased 9-inch pie dish. Set aside. In a skillet, sauté the onion in butter until wilted. Remove from heat. Stir in the flour and garlic powder. In a separate bowl, beat the milk, sour cream, and egg until blended. Stir into the onion mixture. Fold in the tuna. Spoon filling into crust. Sprinkle half the remaining Parmesan cheese over the pie. Arrange tomato slices on top. Sprinkle on the rest of the Parmesan cheese. Bake at 350 degrees for 40 minutes or until crust is golden brown and filling is puffy.

Baked Salmon Filets

Fresh salmon filets
Chili Sauce
Garlic Powder

In a small bowl, mix equal parts mayonnaise and chili sauce. Sprinkle in a shake of garlic powder. Spread sauce over fillets in a greased baking dish. Bake until fish is cooked through, at least 15 to 20 minutes. Serve with fresh lemon slices. Another good sauce: ranch dressing and spicy brown mustard.

Baked Tilapia

4 tilapia filets
14-1/2 oz. can low sodium diced tomatoes with basil, oregano, and garlic
4 oz. (1/2 of 8 oz. container) chopped onions
4 oz. (1/2 of 8 oz. container) chopped bell peppers
4 oz. sliced mushrooms

Preheat oven to 350 degrees. Place tilapia filets in bottom of greased baking dish. Spoon tomatoes over fish. Sprinkle on chopped onions, peppers and mushrooms. Cover and bake for 30 minutes. Serves 4.

Dilled Salmon Pie

9‑inch unbaked pastry shell
2 Tbsp. margarine
2 medium onions, chopped
1 Tbsp. fresh parsley, chopped
1/4 tsp. dried dill
3 Tbsp. all‑purpose flour
1/4 tsp. salt
1 cup milk
½ cup shredded Swiss cheese
15‑1/2 oz. can salmon, drained and flaked
Plain bread crumbs

Bake the unpricked pastry shell in 450 degree oven for 5 minutes; remove and cool. In medium saucepan, cook onions in 2 Tbsp. margarine until tender but not brown. Stir in parsley and dill. Blend in flour and salt. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Stir in cheese until melted. Gently fold in salmon. Pour into pastry shell. Sprinkle bread crumbs on top of pie. Bake in 350 degree oven for 30 minutes. Let stand for 5 minutes before serving. Serves 6. Note: This pie may be frozen and reheated in oven.

Macaroni Shrimp Salad

16 oz. package elbow macaroni, cooked and drained
24 oz. frozen cooked salad shrimp
16 oz. frozen peas
1 medium onion, chopped
Juice from 1/2 lemon
Optional: Small jar diced pimento

1-3/4 cup mayonnaise
2 Tbsp. sugar
3/4 cup French salad dressing
2 Tbsp. white wine vinegar
1-1/2 tsp. paprika
1 to 2 tsp. garlic powder

In a large bowl, combine cooked macaroni with shrimp, peas, onion, lemon juice, and optional pimento (drained). In a separate bowl, whisk together dressing ingredients. Pour enough over shrimp salad to moisten and save the rest as extra dressing. Cover and refrigerate before serving. Works well on a platter with scoops of shrimp salad on top of lettuce and surrounded by your favorite cut veggies. Makes 16-20 servings.

Salmon Croquettes

2- 15 oz. cans pink or red salmon, drained and flaked
Egg substitute
Garlic powder
Plain bread crumbs
Canola oil

Add salmon to large bowl. Pour in enough egg substitute to moisten salmon. Add a sprinkle of garlic powder and a toss of bread crumbs. Mix thoroughly. Form into patties. May refrigerate at this stage prior to frying. Fry in olive oil in large skillet until browned on both sides. Serve with tomato sauce. Also good with spaghetti.

Garlic Shrimp Skewers

16 large cloves garlic, peeled
1/3 cup olive oil
¼ cup tomato sauce
2 Tbsp. red wine vinegar
2 Tbsp. fresh basil, chopped
1 Tbsp. minced garlic
1-2 pounds jumbo shrimp, peeled and deveined, tails intact

Blanch whole garlic cloves in boiling water for 3 minutes, drain and set aside. Meanwhile, in a large bowl, blend the olive oil, tomato sauce, red wine vinegar, chopped basil, and minced garlic. Add the peeled shrimp and toss to coat. Cover and refrigerate for a half hour or so.

Heat the grill. Remove the shrimp from the bowl and thread them onto wood skewers presoaked in water. Curl shrimp so ends are nearly touching. Pierce the shrimp twice, just above tail and out the opposite side. Alternate with large garlic cloves. (Option: Add grape tomatoes or onion chunks at this stage). Place skewers on oiled grill rack 4-6 inches above the fire, turn frequently, and brush with remaining marinade. Grill for 6-10 minutes until cooked through.

Note: Shrimp skewers can also be finished off or baked/broiled in the oven, again for just a few minutes until cooked through.

Shrimp Brown Rice

1 Tbsp. olive oil
1 medium onion, chopped
1 medium red pepper, chopped
16 oz. sliced mushrooms
2 cups uncooked brown rice
1 tsp. minced garlic
1 tsp. saffron powder
48 oz. low-sodium chicken broth
1-2 lbs. cooked, deveined shrimp
12 oz. frozen broccoli florets
8 oz. frozen peas

In a Dutch oven, sauté onion, red pepper, and mushrooms in oil until tender. Stir in the rice, garlic and saffron. Cook 1 to 2 minutes, then add broth. Bring to a boil, reduce heat, and simmer until liquid is absorbed, about 45 minutes. Add broccoli, peas, and shrimp, and cook until heated through. Serves 6-8.

Thai Shrimp

1/2 pound bag frozen, peeled and pre-cooked shrimp, defrosted
4 Tbsp. lime juice, divided
2 shallots, chopped
2 tsp. minced fresh ginger
2 cloves garlic, chopped
2 Tbsp. olive oil
1 pint cherry or grape tomatoes, halved
16 oz. sliced mushrooms
½ cup reduced sodium chicken broth
½ cup coconut milk
2 tsp. curry powder

Sprinkle shrimp with 2 Tbsp. lime juice. In a large skillet, sauté the shallots, ginger, and garlic in olive oil until wilted. Add tomatoes, mushrooms, broth, coconut milk, curry powder, and remaining lime juice and bring to a boil. Reduce heat and add shrimp. Add extra broth if more sauce desired. Toss to coat shrimp and simmer uncovered until mushrooms are tender and shrimp are heated through. Serve over rice. Makes 4-6 servings.

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