. Shrimp Coconut Curry
In a saucepan, simmer together one 14-ounce can reduced-fat coconut milk, 2 cups chicken broth, and 2 tablespoons red curry paste for 3 minutes. Add some frozen cut green beans, 1/2 pound frozen peeled shrimp, and some chopped scallions. Heat through; serve over cooked rice noodles in bowls with cilantro.
In a saucepan, simmer together one 14-ounce can reduced-fat coconut milk, 2 cups chicken broth, and 2 tablespoons red curry paste for 3 minutes. Add some frozen cut green beans, 1/2 pound frozen peeled shrimp, and some chopped scallions. Heat through; serve over cooked rice noodles in bowls with cilantro.
. Teriyaki Tilapia
Place one 20-ounce can drained pineapple cubes, 3 sliced scallions, and 1 diced green bell pepper in a baking dish; season with red pepper flakes. Brush 4 tilapia fillets with teriyaki sauce and lay over the pineapple mixture. Bake at 350 degrees F. until fish is cooked through, 35 minutes. Serve over rice.
Place one 20-ounce can drained pineapple cubes, 3 sliced scallions, and 1 diced green bell pepper in a baking dish; season with red pepper flakes. Brush 4 tilapia fillets with teriyaki sauce and lay over the pineapple mixture. Bake at 350 degrees F. until fish is cooked through, 35 minutes. Serve over rice.
. Shrimp and Basil Linguine
In a skillet, saute 1 clove minced garlic in 5 tablespoons butter. Add 1/2 pound thawed frozen peeled shrimp and heat through. Season with salt and pepper and toss with 1 pound cooked linguine and a handful of shredded basil.
In a skillet, saute 1 clove minced garlic in 5 tablespoons butter. Add 1/2 pound thawed frozen peeled shrimp and heat through. Season with salt and pepper and toss with 1 pound cooked linguine and a handful of shredded basil.
. Tuna Nicoise Sandwiches
Combine 1 can tuna packed in water, 1/4 cup pitted and sliced Kalamata olives, 1 jar drained chopped artichoke hearts, 12 chopped sun-dried tomatoes, and a drizzle of Italian vinaigrette. Arrange on hero rolls with slices of hard-cooked eggs and lettuce.
Combine 1 can tuna packed in water, 1/4 cup pitted and sliced Kalamata olives, 1 jar drained chopped artichoke hearts, 12 chopped sun-dried tomatoes, and a drizzle of Italian vinaigrette. Arrange on hero rolls with slices of hard-cooked eggs and lettuce.
. Fish Tacos
Mix 1/2 teaspoon salt with 2 teaspoons each cumin and chili powder; use to season 4 cod fillets and broil until flaky and cooked through. Serve in corn tortillas with packaged coleslaw mix, tartar sauce, and lime wedges.
Mix 1/2 teaspoon salt with 2 teaspoons each cumin and chili powder; use to season 4 cod fillets and broil until flaky and cooked through. Serve in corn tortillas with packaged coleslaw mix, tartar sauce, and lime wedges.
. Shrimp Fried Rice
Combine 1/2 pound cooked peeled shrimp with 4 cups cooked rice, 2 cooked scrambled eggs, 3 sliced scallions, and 1 cup thawed frozen mixed peas and carrots. Saute in a skillet with some sesame oil and 3 tablespoons soy sauce until heated through.
Combine 1/2 pound cooked peeled shrimp with 4 cups cooked rice, 2 cooked scrambled eggs, 3 sliced scallions, and 1 cup thawed frozen mixed peas and carrots. Saute in a skillet with some sesame oil and 3 tablespoons soy sauce until heated through.
. Fillets with Mango Salsa (pictured)
Combine 2 diced tomatoes, half a diced yellow or red bell pepper, 2 chopped scallions, half a chopped red onion, a diced mango, 1 tablespoon lime juice, and a handful each chopped cilantro and parsley; season with salt. Serve over broiled or grilled flounder fillets.
Combine 2 diced tomatoes, half a diced yellow or red bell pepper, 2 chopped scallions, half a chopped red onion, a diced mango, 1 tablespoon lime juice, and a handful each chopped cilantro and parsley; season with salt. Serve over broiled or grilled flounder fillets.
. Roasted Shrimp Po'boys
Season 3/4 pound thawed frozen peeled shrimp with salt; toss in red pepper flakes and olive oil and roast at 375 degrees F. until pink, about 5 minutes. Serve on 4 hero rolls with tartar sauce, sliced tomatoes, and iceberg lettuce.
Season 3/4 pound thawed frozen peeled shrimp with salt; toss in red pepper flakes and olive oil and roast at 375 degrees F. until pink, about 5 minutes. Serve on 4 hero rolls with tartar sauce, sliced tomatoes, and iceberg lettuce.
. Tahini Tuna Salad
Whisk together 1/3 cup tahini, zest of 1 lemon, 1/4 cup lemon juice, 1 minced garlic clove, 1/4 teaspoon salt, and 3 tablespoons olive oil. Drizzle dressing over a salad of canned tuna, curly-leaf lettuce, and grated carrots.
Whisk together 1/3 cup tahini, zest of 1 lemon, 1/4 cup lemon juice, 1 minced garlic clove, 1/4 teaspoon salt, and 3 tablespoons olive oil. Drizzle dressing over a salad of canned tuna, curly-leaf lettuce, and grated carrots.
. Tilapia with Creamy Tomatoes
Saute 4 tilapia fillets in olive oil until golden and just cooked through; remove from pan. In same pan, saute 2 tablespoons chopped basil, 2 minced garlic cloves and 1 1/2 cups chopped fresh tomato; cook 2 minutes, then stir in 3 tablespoons heavy cream. Season with salt and serve over fish with more basil.
Saute 4 tilapia fillets in olive oil until golden and just cooked through; remove from pan. In same pan, saute 2 tablespoons chopped basil, 2 minced garlic cloves and 1 1/2 cups chopped fresh tomato; cook 2 minutes, then stir in 3 tablespoons heavy cream. Season with salt and serve over fish with more basil.
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