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2- 15 oz. cans pink or red salmon, drained and flaked Egg substitute Garlic powder Plain bread crumbs Canola oil Add salmon to large bowl. Pour in enough egg substitute to moisten salmon. Add a sprinkle of garlic powder and a toss of bread crumbs. Mix thoroughly. Form into patties. May refrigerate at this stage prior to frying. Fry in olive oil in large skillet until browned on both sides. Serve with tomato sauce. Also good with spaghetti. … [Read more...] about Salmon Croquettes

16 large cloves garlic, peeled 1/3 cup olive oil … [Read more...] about Garlic Shrimp Skewers

1 Tbsp. olive oil 1 medium onion, chopped 1 medium red pepper, chopped 16 oz. sliced mushrooms 2 cups uncooked brown rice 1 tsp. minced garlic 1 tsp. saffron powder 48 oz. low-sodium chicken broth 1-2 lbs. cooked, deveined shrimp 12 oz. frozen broccoli florets 8 oz. frozen peas In a Dutch oven, saut … [Read more...] about Shrimp Brown Rice

… [Read more...] about Shrimp with Feta

1/2 pound bag frozen, peeled and pre-cooked shrimp, defrosted 4 Tbsp. lime juice, divided 2 shallots, chopped 2 tsp. minced fresh ginger 2 cloves garlic, chopped 2 Tbsp. olive oil 1 pint cherry or grape tomatoes, halved 16 oz. sliced mushrooms … [Read more...] about Thai Shrimp

1 pound tilapia fillets 1 Tbsp. Dijon mustard 1 Tbsp. lemon juice 1 tsp. raspberry vinegar 1 tsp. honey Mix mustard, lemon juice, raspberry vinegar, and honey in small bowl. Place fillets in greased baking dish. Spread sauce over fish to cover. Bake at 400 degrees until cooked through, about 10-15 minutes. Or microwave: cover dish with vented plastic wrap and cook on high for 4 minutes or until done, rotating dish halfway through cooking time. … [Read more...] about Tilapia with Dijon Mustard Sauce