Coconut Shrimp with Mandarin Orange Dipping Sauce, like Outback Steakhouse

Ingredients:

• 1 pound of large shrimp, shelled and deveined (If using frozen, thaw them.)
• 1 egg
• 2 tablesoons Greek yogurt
• ½ cup of flour
• 1 cup of coconut
• 2 tablespoons olive oil
• ½ cup of orange marmalade
• 1 tablespoon Dijon style mustard
• 2 teaspoons of honey
• 1 cup of rice
• 1 pinch of saffron
• 1 package of frozen peas

Preparation:
Cook the rice and saffron in boiling water according to package directions.
Stir the frozen peas into the rice.
Cover and keep warm.
Clean and dry the shrimp.
Spread the coconut on a baking sheet and toast in a 400 degree oven for 3 minutes, just until beginning to brown. Remove and place on a plate.
Mix the egg and Greek yogurt.
Dip the shrimp into the egg mixture, then into the flour, and last into the coconut.
Cook in hot olive oil for about 2 minutes on each side, less if the shrimp are smaller.
Place in the hot oven and bake for another ten minutes. This will make them stay crisp.
Mix the marmalade, mustard, and honey.
Serve the shrimp with the rice dish and dipping sauce.


Photo/Basykes on Flickr

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Flounder Vera Cruz over Sauteed Broccoli and Carrot Slaw

Ingredients:

• 2 pounds of fresh flounder fillets
• ½ cup of white wine
• 1 teaspoon Mrs. Dash lemon pepper seasoning
• 2 cups of broccoli slaw
• 1 cup of grated carrots
• Cooking spray
• 2 yams
• Pico de Gallo (Chopped cilantro, jalapeno, onion, tomato)

Preparation:
Wash and scrub the yams.
Cook in the microwave 5-7 minutes or until tender.
Spray a pan with cooking spray.
When the pan is hot, sauté the broccoli and carrots until just beginning to tenderize.
Remove the broccoli slaw to a plate.
Add the wine to the pan.
Place the fish in the wine and cook until the wine is evaporated.
Sprinkle with lemon pepper seasoning.
Place the fish on top of the slaw and top with Pico de Gallo.


Photo/Suzanne Pitner
 
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Fake It Crab Cakes with Herb Mayo and Oven Fried Yams

This dinner is made with imitation crab meat and shrimp. Formed into patties and fried in butter, they make a rich sandwich.

Ingredients:

• 1 pound of imitation crab meat, shredded
• 1 small can tiny shrimp
• 2 eggs, beaten
• ½ cup of bread crumbs
• 2 green onions, chopped
• 4 ounces of cream cheese, softened
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 yams, scrubbed and sliced
• 2 teaspoons Mrs. Dash lemon pepper seasoning
• ¼ cup mayonnaise
• 1 teaspoon dill
• 1 teaspoon dill pickle relish
• Optional: Hamburger buns

Preparation:
Put the yams in the microwave and cook on high for two minutes.
Remove from the oven and allow to cool for a few minutes.
Stir the first nine ingredients together in a bowl.
Form into patties.
Slice the yams.
Spray a baking sheet with cooking spray.
Lay the yams on the baking sheet and sprinkle with Mrs. Dash lemon pepper seasoning.
Bake in a 425 degree oven for 20 minutes, or until they are completely tender.
Mix the mayonnaise, dill, and pickle relish together to make the herb mayo.
Heat a pan and melt the butter and oil together.
Cook the crab cakes in the butter and oil 2-3 minutes on each side, until browned.
Serve the crab cakes on a bed of lettuce, or on a bun, whichever you prefer.




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Grilled Salmon BLT with Black Bean Salad

Enjoy a classic sandwich with the addition of fish rich in Omega-3 fatty acids. This recipe makes 4 sandwiches

Ingredients:

• 1 pound of salmon fillets
• 1 tablespoon Cajun seasoning spice
• 8 slices of bacon
• 1 large tomato, sliced
• Romaine lettuce leaves
• 4 cups of Romaine lettuce, chopped
• 1 cup of black beans
• 1 cup of corn
• ½ cup of red bell pepper, chopped
• 1 avocado, sliced
• Herbed mayo (Mix ¼ cup mayonnaise, 1 teaspoon dill, and 1 teaspoon dill pickle relish)
• Ranch dressing
• 8 slices of whole grain bread, lightly toasted

Preparation:
Sprinkle the Cajun seasoning spice on the salmon fillets and grill on the indoor grill.
Cook the bacon over medium heat in a pan until crisp. You may also place the bacon on a plate between two paper towels and cook in the microwave 1 minute per slice.
Mix the mayonnaise with the dill and pickle relish.
Toss the chopped Romaine lettuce with ¼ cup of Ranch dressing.
Add the black beans, corn, and red bell pepper to the lettuce and toss.
Lay the avocado slices on top of the salad.
Spread the bread with the herbed mayo.
Lay one salmon fillet, 2 bacon slices, lettuce and tomato on each sandwich.
Slice on the diagonal.



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Asian Grilled Salmon over Quinoa and Bok Choy

This salmon dish has a delightful mix of sweet and savory that makes it delectable. Cook it on the outdoor grill or an indoor grill. This is a healthy, light meal, perfect for summer dining.

Ingredients:
1 pound of salmon steak or salmon fillet
¼ cup of brown sugar
3 tablespoons of soy sauce
1 teaspoon powdered ginger
½ teaspoon red pepper flakes
2 cloves of garlic, crushed
1 small head of baby bok choy, cut into bite sized pieces
2 tablespoons of chicken broth
2 cups of quinoa

Preparation:
Mix the brown sugar, soy sauce, ginger, red pepper flakes, and garlic in a bowl.
Brush the mixture over the salmon.
Cook the quinoa in boiling water according to package directions. Cover to keep warm.
Grill the salmon outdoors or indoors. Brush with more soy sauce mixture again as needed.
Heat the chicken broth in a pan.
Stir fry the bok choy in the broth.
Serve the salmon on a bed of quinoa with the bok choy.

Learn more about quinoa here.
For more recipe ideas, be sure to check out the Sacramento Easy Meals Examiner or follow me on Twitter as @Dinnermagic.

Simmered Scallops Italiano over Fettucini

Ingredients:

• 1 tablespoon olive oil
• 1 pound of fresh sea scallops
• 1 can (13 ounces) diced tomatoes
• 1 teaspoon ground oregano
• ½ teaspoon red pepper
• ¼ cup of Parmesan cheese
• 1 pound fettucini
• 4 cups of broccoli florets
• 4 cups of romaine lettuce, chopped
• 2 tablespoons of Ceasar salad dressing
• 1 cup of croutons

Preparation:
Cook the scallops in the olive oil just until they turn color, about 3 minutes.
Add the tomatoes, spices, and broccoli. Simmer over medium heat ten minutes.
Cook the fettucini in boiling salted water until al dente, about 9 minutes.
While the fettucini and scallops cook, toss the romaine lettuce, salad dressing, and croutons.
Sprinkle the Parmesan cheese over the top of the salad.
Serve the simmered scallops over the fettucini with the salad on the side.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Roasted Salmon and Dill Yogurt with Radicchio and Asparagus Salad

Ingredients:

• 1 pound of salmon steaks
• 1 lemon, sliced
• ½ teaspoon dill
• ½ cup of yogurt
• 1 tablespoon olive oil
• 2 romaine hearts, chopped
• 1 head of radicchio, chopped
• ½ pound of fresh asparagus, cut into 1 inch pieces
• ½ cup Parmesan cheese
• ½ teaspoon lemon pepper

Preparation:
Preheat the oven to 425 degrees.
Lay the salmon steaks on a baking sheet and place slices of lemon on top.
Bake in the oven for 10-15 minutes, or until the salmon flakes easily with a fork.
Heat the olive oil in a pan.
Cook the romaine, radicchio, and asparagus in the oil for 5 minutes, tossing frequently.
Sprinkle with the lemon pepper and Parmesan cheese and toss into the vegetable salad.
Stir together the yogurt and dill.
Serve the salmon with a dollop of yogurt and dill on top and the salad on the side.

Photo/Suzanne Pitner
More great recipes are at my Sacramento Easy Meals Examiner website.

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Grilled Spicy Salmon with Asparagus and Salad

Ingredients:
2 pounds of salmon steaks, or ½ pound per person
2 tablespoons of Cajun seasoning mix
1 lemon
Fresh parsley
1 bunch of fresh asparagus
1 heart of Romaine lettuce, chopped
1 small radicchio, chopped
1 tomato, chopped
Ranch style dressing

Preparation of the Grilled Spicy Salmon and Asparagus
Lay the asparagus spears in a quarter cup of water in a frying pan.
Heat the water to a slow simmer over medium heat.
Put a lid on the pan to steam the asparagus.
Cut the salmon steaks into single serving sizes.
Pat the Cajun seasoning mix all over the salmon steaks.
Grill on the indoor grill or bake in a 375 degree oven until tender and flaky with a fork.
Serve with lemon wedges and parsley.
Toss the lettuce, radicchio, and tomato and top with Ranch style dressing.


Photo/Rowlanda Mangham
More great recipes are at my Sacramento Easy Meals Examiner website.

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Tilapia Stuffed with Shrimp

Although this recipe calls for tilapia, any firm white fish will do, including striped bass, halibut, or flounder. We like to have peas and carrots as a side dish with this, but any of your favorite green vegetables is fine.

Ingredients:

• 2 pounds of tilapia, cut into four serving pieces
• 1 onion, chopped
• 1 clove of garlic, crushed, or 1 teaspoon crushed garlic from a jar
• 1 teaspoon crushed oregano
• ½ teaspoon basil
• ½ teaspoon salt
• ½ cup of dry white wine
• 1 small package of frozen peas and carrots

Ingredients for the shrimp stuffing:

• 2 tablespoons flour
• 2 tablespoons butter
• 1 cup milk
• 1 cup half and half
• ½ pound of baby shrimp, or larger shrimp, chopped
• ½ teaspoon of salt
• ¼ cup of parsley, chopped

Garnishes:

• Shredded lettuce
• 1 small jar sliced green olives with pimientos
• 1 boiled egg, chopped
• Freshly grated black pepper

Preparation:
Put the onion, garlic, oregano, basil, salt and wine in a skillet and heat to a simmer.
Place the tilapia in the pan.
Cook the tilapia until it flakes with a fork, about ten minutes.
While the tilapia cooks, make a white sauce for the shrimp as shown in the next steps.
Place the butter in a saucepan and melt it.
Sprinkle the flour over the butter and whisk them together.
Slowly add the milk a little at a time. The sauce will be very thick and pasty.
When the sauce is whisked smoothly with no lumps, begin adding the half and half a little at a time, whisking well after each addition.
Add the salt and parsley, and stir.
Add the shrimp and stir.
Place the shredded lettuce on a plate.
Place the tilapia fillets on top of the lettuce.
Spoon the shrimp mixture on top of the tilapia.
Sprinkle green olives and chopped egg over the top.
Grate a small amount of pepper over the fish.
Cook the peas and carrots in the microwave and top with a small amount of chopped parsley. Serve it as a side vegetable dish.

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Quick and Simple Spanish Paella

The ingredient list is long, but it’s mostly things you should have in the pantry already, with the exception of the sausage and seafood.

Ingredients:
2 tablespoons olive oil
½ pound of boneless, skinless chicken breast tenderloins
½ pound linguica sausage, sliced
1 onion, chopped
1 large red or green bell pepper, chopped fine
1 garlic clove, minced
2 tomatoes, chopped
1 teaspoon of salt
½ teaspoon of black pepper
1 teaspoon of paprika
2 cups of rice
4 cups of chicken broth
¼ teaspoon of saffron
1 pound of shrimp, cleaned and deveined

1/2 pound of bay scallops
12-18 mussels, scrubbed
¼ cup of chopped parsley
1 package of frozen peas

Preparation:
Cook the onion, bell pepper, and garlic in the olive oil until the onion gets tender.
Remove the onion, bell pepper, and garlic.
Add the linguica and chicken to the pan and cook until well done.
Add the tomatoes and spices to the pan and allow to simmer for 20 minutes.
Cook the rice in the chicken broth with the saffron while the other food simmers.
Stir the rice into the meat mixture.
Add the frozen peas, shrimp, and stir into the paella.
Heat through about 5 minutes. Add the mussels and cook for 5 minutes longer.
Srpinkle parsley over the top.
Serve with Sangria if you desire.

Photo/MJ LaFlaca on Flickr

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Pan Seared Scallops with Spring Veggies over Polenta

Ingredients
1 ½ pounds of sea scallops (sea scallops are the large one, 16-18 per pound)
1 package of frozen spring vegetables, with carrots and snow peas
3 tablespoons aged balsamic vinegar
2 tablespoons olive oil
2 cups of cornmeal (polenta)
4 cups of chicken broth
1 teaspoon of salt
½ teaspoon of pepper

Preparation
Mix the cornmeal with one cup of cold chicken broth.
Bring the remaining three cups of broth to a boil.
Stir in the cornmeal mixture a little at a time, stirring constantly to avoid lumps.
Cook for 4-8 minutes over medium high heat, until the cornmeal begins to thicken.
Spread the polenta (corn meal mush) in an 8 x 8 square pan.
Allow to cool for at least 20 minutes. Overnight is even better.
Heat one tablespoon of oil in a skillet.
Add the balsamic vinegar and the sea scallops.
Cook the sea scallops over high heat 4-6 minutes, turning once.
Add the vegetables to the pan and heat through.
Remove the vegetables and sea scallops to a bowl. Keep warm.
Slice the polenta.
Add one tablespoon of oil to the pan and sear the polenta in the pan.
Place some of the cooked, sliced polenta on a plate.
Top with sea scallops and vegetables.

Wine pairing: A light white wine such as Pinot Grigio, also called Pinot Gris, or Bridlewood Viognier.


Note: Sea scallops can be quite expensive. This dish may also be made using shrimp or bay scallops to keep within a lower budget.

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Almond Encrusted Salmon

Fresh Asparagus Spears in Lemon Butter
Homemade Wheat Bread

Ingredients
1 pound of salmon per two people
½ cup of almonds, chopped fine
Italian style bread crumbs
1 egg, beaten
1 bunch of asparagus
½ stick of butter
Juice of 1 lemon
Aluminum foil
Flour and yeast for the bread machine

Preparation in the morning
Place the ingredients for the bread in the bread machine and set to delay bake. Use your recipe book that comes with the bread machine for recipe amounts and times.

Preparation in the afternoon
Wash and dry the salmon.
Cut into pieces. Coat each piece with egg.
Place the bread crumbs on a platter and roll the salmon pieces in the bread crumbs.
Place the chopped almonds on another platter and press the salmon pieces into the almonds.
Place the salmon on a foil lined baking sheet.
Bake the salmon for 15 minutes in a 400 degree oven. The fish should flake easily with a fork.
Cook the asparagus in a scant amount of water in a sauté pan.
Melt the butter and add the lemon juice to it.
Take the bread out of the bread machine ten minutes before dinner to allow it to cool slightly before cutting.
Drizzle the asparagus with the lemon butter.
Serve the salmon with the asparagus and wheat bread.

Photo by OldTasty on Flickr

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Grilled Cajun Catfish with Creamy Coleslaw

This spicy hot catfish entree takes a creamy coleslaw to cool it down. This coleslaw has a special sauce, guaranteed to have the right texture every time, because you thin it to the level you desire. Pair it with a light white wine, such as a Pinot Grigio or a fruity wine cooler.

Ingredients:
2 pounds of catfish fillets
2 tablespoons Cajun seasoning
1 bag of cabbage for coleslaw
½  cup of mayonnaise
¼ cup of mustard
2 tablespoons of sugar
2-4 tablespoons of pineapple juice
½ teaspoon of fresh ground black pepper
½ teaspoon of salt
Celery seed

Preparation:
Make the sauce ahead of time by mixing the mayonnaise, mustard, sugar, pineapple juice, salt and pepper together. If you want a creamier coleslaw, make a double batch of the sauce.
Mix the sauce with the bag of coleslaw cabbage. Reserve a small amount of sauce for the fish.
Sprinkle a small amount of celery seed in the coleslaw.
Coat the fish fillets in the Cajun seasoning.
Grill on the indoor grill.
Serve hot with extra creamy sauce on the side.
For a heartier meal, make a batch of cornbread or corn muffins to go with it.

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Grilled Tilapia with a Mustard Dill Sauce and Citrus Avocado Salad

Wine Pairing: Chardonnay

This meal is light and simple. It may not seem like a winter dish, but after all the heavy foods we’ve been eating, a light and refreshing dinner is going to taste good. With the avocados and tangelos good and plenty right now, I couldn't resist a fresh citrus salad.

• 1 pound tilapia or other white fleshed fish
• 1 teaspoon of oil
• 2 teaspoons of lemon juice
• ½ teaspoon salt
• Dinner rolls

Salad Ingredients

• 1 small bag of spring mix salad greens
• 1 tangelo, peeled and each segment cut into halves
• 1 avocado, diced
• 3 slices of bacon, cooked crisp and crumbled

Citrus Salad Dressing ingredients:

• 2 tablespoons orange juice
• 2 tablespoons vegetable oil
• 1 tablespoon honey
• 1 tablespoon white vinegar

Whip the ingredients in a salad dressing mixer. Place in the refrigerator to keep cold.

Mustard Dill Sauce ingredients

• 2 tablespoons Dijon style mustard
• 2 tablespoons mayonnaise
• 1 tablespoon honey or superfine sugar
• 1/8 teaspoon cayenne pepper
• 2 tablespoons dill weed
• ¼ teaspoon salt
• A dash of fresh ground pepper

Whip the ingredients together with a wire whisk and place in a serving dish.

Preparation:
Mix the salad dressing.
Mix the mustard dill sauce.
Sprinkle the lemon juice and oil over the tilapia. Sprinkle with salt.
Grill on an indoor grill until the fish flakes with a fork.
Place the salad greens in a bowl.
Cover with the tangelo, avocado, and bacon.
Toss with the dressing.
Plate the fish. Pour the mustard dill sauce over the fish.
Serve with dinner rolls.

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Salmon Fettucini with Grilled Zucchini and Peppers

Sauvignon Blanc or a Pouilly Fumé

You can cook this dish with the same wine you’ll be serving at dinner. Or, if you’re like me, you’ll keep a bottle of 2 buck chuck in the refrigerator to cook with, and save the better wines for drinking.

Ingredients for Salmon Fettucini

• 1 pound of wild caught salmon
• 1 lemon
• 1 onion, chopped
• 1 clove of garlic, crushed
• 2 tablespoons olive oil
• 2 tablespoons white wine
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon crushed basil (fresh is wonderful, but if it’s winter, dry will do)
• 2 tablespoons of butter
• 1 lb of spinach fettucini
• ¼ cup of fresh chopped parsley
• ¼ pound Parmesan cheese
• 2 medium zucchini, cut into strips
• 1 red bell pepper
• 1/2 cup Italian dressing

How to make the Salmon Fettucini
Marinate the salmon in ¼ cup of Italian dressing and the juice of one lemon while you cut the zucchini and bell pepper into strips.
Cook the salmon on the indoor grill, or on a grill plate on your stovetop.
The salmon is done when it flakes with a fork.
Cook the fettucini in boiling, salted water.
Cook the bell pepper and zucchini on the grill while the fettucini cooks.
While the vegetables are cooking, cook the onion and garlic in olive oil in a skillet.
Flake the salmon and place it in the skillet with the onion and garlic. Add the white wine, pepper, basil, and butter.
Drain the fettucini.
Stir the salmon mixture into the fettucini.
Serve the Salmon Fettucini with the grilled vegetables on the side and a white wine.

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Find more recipes and menus with the Sacramento Easy Meals Examiner and wine pairings with the Sacramento Budget Wine Examiner.




 

Crab Cakes with Garlic Herb Roasted Potato Slices and Italian Chop Salad

A delicious and quick dinner. The thing that takes the longest is baking the potatoes. Have a family chopping party to cut all the ingredients for the salad.

Ingredients for the Crab Cakes:

• 2 cans (6 ounces each) of white crab meat
• 1 stalk of celery, finely chopped
• ¼ cup chopped green onions
• 4 eggs
• 1 cup of Italian style bread crumbs
• 1 teaspoon of Worcestershire sauce
• 1 teaspoon of dry mustard
• ¼ teaspoon paprika
• Lemon wedges

Ingredients for the Garlic Herb Roasted Potato Slices:

• 4 potatoes, sliced as thin as you can
• 2 tablespoons olive oil
• 2 cloves of garlic, crushed
• 1 tablespoon dried basil
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup of grated parmesan cheese

Ingredients for the Italian Chop Salad:

• ½ head of lettuce, chopped
• 1 cup of spinach, chopped
• ¼ cup of Italian dressing
• ½ cup of mozzarella cheese, grated or cut into small chunks
• 1 tomato, chopped
• 1 stalk of celery, chopped
• ½ cup of red onion, chopped
• Optional: ¼ cup of chopped pepperoni

Mix the lettuce and spinach together and toss with the Italian dressing.
Place in a salad bowl and top with the cheese, then celery, onion, and tomato.
Place in the refrigerator until dinner is ready.
Toss the sliced potatoes in the olive oil and seasoning.
Top with the parmesan cheese.
Spread into a layer on a baking sheet.
Bake at 400 degrees for 30 to 45 minutes, until they are crispy and golden brown.
Heat a skillet with non stick cooking spray.
Cook the chopped celery and onions until tender. Place in a bowl.
Mix the bread crumbs, crab meat, spices, and eggs together.
Make 4 patties, and cook in the pan 3 minutes on each side until golden brown.
Serve with lemon wedges on the side.

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White Fish in a Wine Sauce

Green Beans
Toast Points

Yes, toast points. This may be something you’ve only heard of from your grandmother. Toast points are basically pieces of toast cut into triangles with the crusts cut off. They’re used to soak up sauces in dishes like this one. Have a retro dinner tonight with toast points.

Ingredients:
2 pounds of white fish, such as cod or tilapia
¼ cup butter
2 Tbsp flour
½ tsp dried dill
½ tsp sea salt
¼ tsp freshly ground black pepper
2/3 cup milk
1/3 cup wine
1 lemon, sliced
1 pound fresh green beans
4 slices of toast

Preparation:
Spray a baking sheet with cooking spray.
Bake the fish at 375 degrees for 10-15 minutes, or until the fish is flaky.
While the fish is cooking, prepare the white sauce.
Melt the butter in a pan, and stir the flour into the butter with a whisk.
Slowly add the milk and then the wine, allowing the sauce to simmer. Add the dill, salt, and pepper.
Steam the green beans with ¼ cup of water in the microwave for 4-6 minutes.
Toast the bread. Trim the crusts and cut into triangles.
Place the fish on a platter and spoon the white sauce over the top.
Place the toast points around the edges of the platter.

Baked Salmon with Carrots and Parsnips

Homemade Cheesy Garlic Biscuits

Ingredients:
2 lb of wild caught salmon
1 lemon
½ tsp sea salt
1 tsp dill weed
4 carrots, peeled and sliced
2 parsnips, peeled and sliced
2 russet potatoes, peeled and sliced
½ cup of chopped parsley
2 Tbsp real butter, melted
Baking mix
Milk
Egg
¼ cup of grated cheese
1 tsp garlic powder
2 Tbsp real butter, melted

Preparation:
Place the prepared vegetables in a covered baking dish.
Melt 2 Tbsp of the butter and add the parsley to it.
Pour the melted butter and parsley over the vegetables. Toss to coat.
Cover with foil.
Place in the oven and bake at 375 degrees for 45 minutes.

Wash and dry the salmon and place in a foil lined baking dish.
Cut the lemon and sprinkle the juice over the salmon flesh.
Sprinkle with sea salt and dill weed.
Prepare the biscuits according to the package directions, adding the ¼ cup of cheese.
Drop by spoonfuls onto a greased baking sheet.
Melt 2 Tbsp butter and stir in the garlic powder.
Brush the melted garlic butter over the biscuits.
After 45 minutes, turn the oven up to 425 degrees.
Test the vegetables to see if they are done. If they are tender, remove them and keep them warm. If not, continue to bake them with the salmon and biscuits.
Place the salmon and the biscuits in the oven.
Bake for 10-15 minutes, until the biscuits are golden brown and firm, and the fish flakes with a fork.

Using baking dishes that go from oven to table makes cooking and cleaning much easier. This baking dish works perfectly for the vegetables, as well as for Chicken Parmigiana and other baked recipes.

Scallops and Shrimp with Green Rice

Peas and Carrots




Ingredients:
½ lb of shrimp, cleaned and deveined
½ lb of scallops, rinsed and dried
¼ cup Italian dressing
1 cup of parsley
¼ cup of sunflower seeds
1 clove of garlic crushed
¼ cup oil
2 cups of long grain rice
1 pkg frozen peas and carrots

Preparation:
Put the shrimp and scallops into a zip top plastic bag with the Italian dressing. Let them marinate while preparing the rice and the parsley mixture.
Cook the rice according to the package directions.
Put the parsley, garlic, and sunflower seeds in a food chopper with the ¼ cup of oil.
Pulse until the mixture is chopped into a green paste.
Cook the shrimp and scallops on the indoor grill until they are browned.
Cook the peas and carrots in the microwave.
Stir the parsley mixture into the cooked rice.
Serve the shrimp and scallops over the top of the green rice with the peas and carrots on the side.

Grilled Herb Crusted Cod

Grilled Herb Crusted Cod
Corn with Green Onions
Grilled Zucchini with Italian Dressing


Ingredients:
1 ½ lb cod or firm whitefish
1 egg, beaten
Italian style breadcrumbs (bread crumbs with Italian seasoning)
1 pkg frozen corn
3 green onions
2 zucchini, sliced on the diagonal
2-3 Tbsp Italian dressing
Lemon wedges

Preparation:
Set the table.
Spray the indoor grill with cooking spray.
Wash and dry the cod or whitefish.
Dip the fish in the egg, then coat in breadcrumbs.
Cook the fish in the grill until it flakes with a fork.
Keep warm in the oven.
Grill the onions on the grill until brown. Chop them.
Dip the zucchini in the Italian dressing.
Grill until tender.
Cook the corn in a pan on the stove. Add the grilled, chopped onions.
Serve the fish with the lemon wedges and the vegetables.