Tuna Salad

This is one of those breakthrough recipes for me. I will be honest, when I first read the list of ingredients I was skeptical on how it would all come together. Cottage cheese in tuna salad sounded a bit off to be, but honestly the addition of cottage cheese to act as a binder in place of mayonnaise is just brilliant. I am always looking for innovative ways to cut fat and calories while keeping the integrity of the dish intact, but I would have never though of this. To put this in perspective, 2/3 cup of mayo has over 500 calories and 52 grams of fat (we all know the low fat never tastes as good!). On the other hand, 4% milk fat cottage cheese has 220 calories and around 10 grams of fat in 2/3 cup.  Aside from being a healthier alternative, this recipe packs a well-rounded flavor that is absolutely delicious.  I know it sounds a little different, but I highly recommended giving it a try!

Tuna Salad
Serves 3-4
Adapted from Simply Recipes

1 (11 ounce) package of tuna fish (if packed in water, drain it)
2/3 cup of cottage cheese
3 Tablespoons of mayonnaise
1/4 cup onion, chopped finely
2 celery stalk, chopped finely
2 Tablespoon of capers
Juice of half of a lemon
Pinch or two of dill
2 teaspoon of Dijon mustard
Salt and pepper to taste

Mix all ingredients together and serve.

Shrimp Fra Diavolo

This is one of my all time favorite meals.  Fra Diavolo, meaning “Brother Devil” in Italian, is named for the spicy red sauce that this dish delivers.  Easily finished with a simple salad and garlic bread, this meal can be on the table in less than 30 minutes. I often use frozen shrimp for this meal, as most grocery stores sell bags of shrimp already deveined in the 30-40 count size that I prefer to use for my shellfish pasta dishes.  Deveining shrimp is not something that I enjoy doing, so I will always pick up a few bags of these shrimp when they are on special.   I know that some have an aversion to frozen shrimp because it is not “fresh” shrimp so let me ease your mind a little.  Unless you are buying from a local fisherman or market, you are purchasing shrimp that has been frozen.  What are the benefits of using frozen shrimp?  It is fresher (because it has not been defrosted), it is cheaper, and it is able to last much longer if you choose to buy in bulk and store in the freezer.   Don’t get me wrong, nothing beats a fresh catch, but this is a close second!   

Shrimp Fra Diavolo

Serves 4

Ingredients

• 1 pound large shrimp, peeled, deveined
• 1/2 teaspoon salt, plus additional as needed
• ½-1 teaspoon dried crushed red pepper flakes  (depending on how hot you like it)
• 3 tablespoons olive oil
• 1 medium onion, diced
• 1 (14 1/2-ounce) can crushed tomatoes
• 1 cup dry white wine
• 4 garlic cloves, chopped
• 1/4 teaspoon dried oregano leaves
• 2 tablespoon chopped fresh Italian parsley leaves
• ½ lb of linguine pasta

Directions

1. Prepare large pot to cook pasta.
2. Toss the shrimp in a bowl with 1 tablespoon of olive oil, pinch of salt and red pepper flakes.  Heat large skillet over medium-high heat. Add shrimp and cook, turning once, until just cooked through, about 2 minutes per side. Transfer to a plate and set aside.
3. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes.
4. Add garlic and sauté for 1 minute or until fragrant, stirring constantly to avoid burning.  
5. Add the wine and simmer for 1 minute and then add the tomatoes with their juices and oregano. 
6. Simmer until the sauce thickens slightly, about 10 minutes.
7. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley.
8. Meanwhile, cook pasta in a large pot of boiling salted water over high heat until just tender, 11–13 minutes.
9. Serve the shrimp mixture over pasta. 

Mustard Maple Salmon

I found this recipe in Cooking Light Magazine four or five years ago and have been making it ever since.  This is such an easy dinner that is always a crowd pleaser.  The ingredients are simple and things that I always have on hand.  I find it helpful to have frozen fish in my freezer because it is quick to thaw and prepare.  I follow this recipe, as is, and it turns out perfect everytime.  I do prefer my salmon cooked medium, so if you prefer a well done fish, add 2-3 minutes of cooking time.  The best part about it, no chopping and easy clean up!

Print Recipe

Mustard Maple Salmon
Cooking Light 1998

Ingredients
3 tablespoons dijon mustard
3 tablespoons maple syrup- the real stuff please!
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
4 6-ounce salmon filets

Directions

1. Combine the the first five ingredients in a ziploc bag and add the salmon.  Seal and marinate for at least 20 minutes, or up to 2 hours.
2. Preheat the oven to broil and move the oven rack to the top position.
3. Cover a sheet pan with foil (for easy clean up) and spray with cooking spray.
4. Remove the salmon from the bag and place on the pan (skin side down if the skin is on). Reserve marinade.
5. Broil for  four minutes and baste with the reserved marinade**.
6. Broil for 4 minutes and then test it by flaking the fish with a fork.  If if flakes easy, it is done.  Let it rest for 3-5 minutes prior to serving.

**Discard marinade after basting.