CAJUN SHRIMP & CUCUMBER WRAPS
- 1/4 cup lemon juice
- 4 tablespoons olive oil, divided
- 1-1/2 teaspoons Cajun seasoning, divided
- 1/8 teaspoon pepper
- 1 pound uncooked large shrimp, peeled and deveined (tails removed)
- 8 Bibb or Boston lettuce leaves
- 4 flatbread wraps
- 2 small cucumbers, cut lengthwise into quarters
- 4 thin slices red onion
- 1/4 cup fresh parsley leaves
In a small bowl, whisk lemon juice, 3 tablespoons oil, 1 teaspoon Cajun seasoning and pepper. Set aside. Toss shrimp with remaining Cajun seasoning. In a large skillet, heat remaining oil over medium-high heat. Add shrimp mixture; cook and stir until shrimp turn pink.
Place lettuce on flatbread wraps; top with cucumbers, onion, parsley and shrimp. Drizzle with dressing; roll up and, if desired, secure with toothpicks. Yield: 4 servings.
FRESH CORN & TOMATO FETTUCCINE
- 8 ounces uncooked whole wheat fettuccine
- 2 medium ears sweet corn, husks removed
- 2 teaspoons plus 2 tablespoons olive oil, divided
- 1/2 cup chopped sweet red pepper
- 4 green onions, chopped
- 2 medium tomatoes, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup crumbled feta cheese
- 2 tablespoons minced fresh parsley
In a Dutch oven, cook fettuccine according to package directions, adding corn during the last 8 minutes of cooking.
Meanwhile, in a small skillet, heat 2 teaspoons oil over medium-high heat. Add red pepper and green onions; cook and stir until tender.
Drain pasta and corn; transfer pasta to a large bowl. Cool corn slightly; cut corn from cob and add to pasta. Add tomatoes, salt, pepper, remaining oil and the pepper mixture; toss to combine. Sprinkle with cheese and parsley. Yield: 4 servings.
- 3 ounces fresh baby spinach (about 4 cups)
- 4 green onions, chopped
- 1 small tomato, chopped
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1 cup shredded reduced-fat Monterey Jack cheese or Mexican cheese blend
- 1/4 cup reduced-fat ricotta cheese
- 6 flour tortillas (6 inches)
- Reduced-fat sour cream, optional
- In a large nonstick skillet, cook and stir first six ingredients until spinach is wilted. Remove from heat; stir in cheeses.
- Top half of each tortilla with spinach mixture; fold other half over filling. Place on a griddle coated with cooking spray; cook over medium heat until golden brown, 1-2 minutes per side. Cut quesadillas in half; if desired, serve with sour cream. Yield: 4 servings.
VEGETARIAN BLACK BEAN PASTA
- 9 ounces uncooked whole wheat fettuccine
- 1 tablespoon olive oil
- 1-3/4 cups sliced baby portobello mushrooms
- 1 garlic clove, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried oregano
- 2 cups fresh baby spinach
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
- Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine. Yield: 6 servings.
LEMON-LIME SALMON WITH VEGGIE SAUTE
- 6 salmon fillets (4 ounces each)
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 1 teaspoon seafood seasoning
- 1/4 teaspoon salt
- 2 medium sweet red peppers, sliced
- 2 medium sweet yellow peppers, sliced
- 1 large red onion, halved and sliced
- 2 teaspoons olive oil
- 1 package (10 ounces) frozen corn, thawed
- 2 cups baby portobello mushrooms, halved
- 2 cups cut fresh asparagus (1-inch pieces)
- 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
- Place salmon in a 13-in. x 9-in. baking dish; add lemon and lime juices. Sprinkle with seafood seasoning and salt. Bake, uncovered, at 425° for 10-15 minutes or until fish flakes easily with a fork.
- Meanwhile, in a large nonstick skillet coated with cooking spray, saute peppers and onion in oil for 3 minutes. Add the corn, mushrooms and asparagus; cook and stir 3-4 minutes longer or just until vegetables reach desired done-ness. Stir in tarragon. Serve with salmon. Yield: 6 servings.
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