Posts

Featured Post

Fish Tacos with Lime-Cilantro Crema

Image
Cumin, coriander, and paprika lend these fish tacos a delightfully warm, smoky flavor. They're the perfect foundation for the zippy sour cream sauce. For an appealing variation, substitute peeled medium shrimp for the snapper or romaine in place of cabbage.Total time: 15 Minutes Ingredients: CREMA: 1/4 cup thinly sliced green onions 1/4 cup chopped fresh cilantro 3 tablespoons fat-free mayonnaise 3 tablespoons reduced-fat sour cream 1 teaspoon grated lime rind 1 1/2 teaspoons fresh lime juice 1/4 teaspoon salt 1 garlic clove, minced TACOS: 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon smoked paprika 1/4 teaspoon ground red pepper 1/8 teaspoon salt 1/8 teaspoon garlic powder 1 1/2 pounds red snapper fillets Cooking spray 8 (6-inch) corn tortillas 2 cups shredded cabbage Preparation: Preheat oven to 425°. To prepare crema, combine the first 8 ingredients in a small bowl; set aside. To prepare tacos,
Keep reading

Seafood Risotto

Image
Risotto must be served immediately so you can best savor its rich creaminess. With this version containing seafood, there's just enough for two healthful portions. Ingredients : 2 cups fat-free, less-sodium chicken broth 1 (8-ounce) bottle clam juice 2 teaspoons butter 1/4 cup chopped shallots 1/2 cup uncooked Arborio rice 1/8 teaspoon saffron threads,crushed 1 tablespoon fresh lemon juice 1/2 cup grape tomatoes, halved 4 ounces medium shrimp, peeled and deveined 4 ounces bay scallops 2 tablespoons whipping cream Chopped fresh parsley (optional) Preparation: 1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat. 2. Melt butter in a large saucepan over medium heat. Add shallots to pan; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice to pan; cook 15 seconds, stirring constantly. Stir in 1/2 cup hot brot
Keep reading

Broiled Salmon with Peppercorn-Lime Rub

Image
Spice up fish night by giving salmon a delectable 4-ingredient rub before cooking. A quick quinoa-vegetable salad rounds out the meal. Ingredients: 4 (6-ounce) salmon fillets (about 3/4 inch thick) Cooking spray 2 teaspoons grated lime rind 1/2 teaspoon kosher salt 1/2 teaspoon cracked black pepper 1 garlic clove, minced Lime wedges (optional) Preparation: 1. Preheat broiler. 2. Place fish, skin sides down, on a broiler pan coated with cooking spray. Combine remaining ingredients except lime wedges; sprinkle over fish. Broil 7 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lime wedges, if desired. Quinoa-vegetable salad: Combine 1 1/4 cups fat-free, less-sodium chicken broth and 3/4 cup uncooked quinoa in a medium saucepan; bring mixture to a boil. Cover and simmer 12 minutes or until liquid is almost absorbed. Stir in 1 1/2 cups chopped zucchini and 1/2 cup chopped red bel
Keep reading