Red Snapper with Tomato Caper Sauce

For the Fish:


• 4 (4-ounce) portions red snapper fillets
• Olive oil
• Salt and pepper

For the Sauce:

• 1 tablespoon extra-virgin olive oil
• 3 cloves chopped garlic
• 1 cup dry white wine
• 1 (14-ounce) can diced tomatoes in juice
• 3 tablespoons capers
• 1/4 cup chopped flat-leaf parsley, a couple of handfuls

Heat a large nonstick grill pan over medium high heat.

Brush both sides of the snapper filets with olive oil and season with salt and pepper. Cook on the hot grill pan 3 minutes per side. Remove the pan from the heat, cover with foil, and let rest 5 minutes.

Meanwhile, heat a sauté pan over medium high heat. Add olive oil and garlic to the pan and sauté garlic 2 minutes. Add wine and reduce by half, 4 minutes. Add tomatoes, capers and parsley and simmer 2 more minutes.

Pour sauce over fish and serve. Enjoy!

Omelet Muffins

• 6 eggs
• 1 1/2 cups All Whites Liquid Egg Whites
• 2 patties – Morning Star Hot & Spicy Sausage Patties
• 1/4 cup diced red onion
• Salt & Pepper

Preheat Oven to 350F. Fill a 12-cup muffin pan with paper linings, or grease the pan well.

Cook the sausage in the microwave for 45 seconds, or until heated through, and dice into small pieces. Fill each muffin cup with a few pieces of sausage and some red onions and sprinkle with freshly ground black pepper.

In a bowl, whisk the All Whites and eggs and sprinkle with salt. Pour the egg mixture into each cup.

Bake for 25 minutes, or until a knife inserted comes out clean.

Enjoy!

Spiced Fish with Crunchy Corn Salsa

• 1 cup frozen corn, thawed
• 1 jalapeno, minced
• 1/2 cup diced red onion
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 lime, juiced

• 1 tablespoon cayenne pepper
• 2 teaspoons ground black pepper
• 1 tablespoon salt
• 4 (4-ounce) snapper fillets
• 2 tablespoons olive oil

Heat grill pan over high heat.

In a medium bowl, mix together corn, jalapeno, red onion and green & red bell peppers. Stir in lime juice. Let sit in the refrigerator for 30 minutes or longer. Season with salt, to taste

Meanwhile, in a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices. You will have more spices than needed – just save the extras for next time.

Lower heat to medium-high, arrange fillets on the hot grill pan, and cook for 4 minutes per side. Remove the pan from heat and let the fish rest, covered by foil, 5 minutes. Serve the fish over warmed black beans and topped with a heap of corn salsa.

Enjoy!

Saffron Fettuccine with Mashed Peas

1 – 12 oz. package saffron fettuccine
1 – 16 oz. package frozen peas, thawed
3/4 cup low fat ricotta cheese
1 1/4 teaspoons sea salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil

Cook fettuccine in 6 quarts boiling water. Add 2 teaspoons salt if desired. Gently stir to separate pasta; cook 8-10 minutes, until tender. Drain.

Meanwhile, pulse the peas in a food processor or blender until chopped but not pureed. Add ricotta, salt, and pepper and pulse to combine.

Drain the pasta, reserving ⅓ cup of the pasta water, and return it to the pot. Add the peas and reserved pasta water, chives and olive oil and toss.

Serve with freshly shredded Romano cheese. Enjoy!


Serves 4.

Baked Risotto Casserole with Leeks & Artichokes

1 tablespoon extra virgin olive oil
2 large leeks, thinly sliced, white and light green parts only
1 small onion, chopped
1 tablespoon chopped garlic
2 teaspoons finely chopped fresh rosemary
1 (15-oz.) can water-packed artichokes, drained and chopped
1 cup uncooked Arborio rice
1/2 cup shredded Romano cheese
1/2 cup dry white wine
2 cups vegetable broth

Preheat oven to 350°F.

Heat oil in a large ovenproof skillet over medium high heat. Add leeks, onion, garlic and rosemary, and cook, stirring often, until leeks are limp, 8 minutes. Season with freshly ground black pepper. Stir in artichokes, rice and cheese. Add wine and broth, stir, cover and bake until rice is just tender and liquid is absorbed, 35 minutes, stirring once halfway through.

Vegetable and Bean Chili

• 2 large red onions, chopped
• 1 green bell pepper, chopped
• 3 tsp. chopped garlic
• 1 fresh jalapeño, minced, seeds included
• 2 tablespoons olive oil
• 1 tablespoon Hot Mexican style chili powder
• 1 teaspoon ground cumin
• 2 teaspoons salt
• 1 - 28-oz. can diced tomatoes, with juice
• 3 large zucchini, chopped
• 2 - 15-oz. cans black beans, rinsed & drained

Sauté onions, bell pepper, garlic, and jalapeño in oil in a large pot over medium-high heat, stirring, until softened, about 5 – 8 minutes. Add chili powder, cumin, and salt and cook, stirring, 1 minute. Add tomatoes with juice and zucchini and simmer, partially covered, stirring occasionally, 15 minutes. Stir in beans and simmer, stirring occasionally, 10 minutes.

Serve with a dollop of sour cream and some shredded cheese. Enjoy!

Zucchini Lasagna (noodle free!)

• 4 large zucchini, sliced lengthwise in 1/4 inch thick slices
• 1 egg, beaten
• 1 – 15 oz. container part-skim, low fat ricotta cheese
• 1/4 cup chopped fresh basil
• 1 tbsp. chopped garlic
• 1/2 cup grated Parmesan cheese, divided
• 2 – 24 oz. jars of your favorite marinara sauce
• 1 cup shredded part-skim mozzarella cheese, divided

Preheat oven to 350F.

Place zucchini slices on paper towels, sprinkle with salt, cover with paper towels and let stand.

Meanwhile, in a medium bowl, combine egg, ricotta, basil, garlic & 1/4 cup Parmesan, set aside.

To assemble lasagna, coat bottom & sides of 14x8 baking dish with cooking spray. Spread a thin layer of sauce (1/2 cup) on bottom of pan. Dry the zucchini with the paper towels and layer half of the zucchini slices over the sauce & cover with half of remaining sauce (approx 2 cups) and half of the ricotta mixture. Sprinkle with 1/2 cup shredded mozzarella and top with the remaining zucchini slices. Cover with remaining sauce, and remaining ricotta. Sprinkle with remaining mozzarella and 1/4 cup Parmesan.

Bake until it starts to bubble, 35-40 minutes. Turn oven to Broil and continue to cook until top start to brown, 5 minutes. Remove from the oven and let rest 10 minutes before slicing into 12 pieces.

YUM!

Shrimp & Tomato Skillet

• 1 lb. large shrimp, peeled and deveined, tails off
• 3 tablespoons olive oil
• 5 teaspoons chopped garlic
• 1 teaspoon grated lemon zest
• salt and ground black pepper
• 1 small onion, diced
• 1 medium green bell pepper, stemmed, seeded, and diced
• 1-28 oz. can diced tomatoes, 1/3 cup juices reserved, the rest drained through a colander
• 1/4 cup dry white wine
• 2 tablespoons coarsely chopped fresh parsley
• 3.5 ounces feta cheese (fat free or reduced fat), crumbled

Toss shrimp, 1 tablespoon oil, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in small bowl until well combined. Set aside to marinade while preparing sauce.

Heat 2 tablespoons oil in a large skillet over medium heat until shimmering. Add onion, green bell pepper, and 1/4 teaspoon salt and stir to combine. Cover and cook, stirring occasionally, until vegetables release their moisture, 3-5 minutes. Uncover and continue to cook, stirring occasionally, until moisture cooks off and vegetables have softened, about 3 minutes longer. Add remaining 4 teaspoons garlic and cook until fragrant, 1 minute. Add tomatoes, reserved juice, and wine and bring to simmer, stirring occasionally, until flavors have melded and sauce is slightly thickened, 4-5 minutes. Stir in parsley and season to taste with salt and pepper.

Reduce heat to medium-low and add shrimp along with their marinade to the pan; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6-8 minutes, adjusting heat as needed to maintain a slight simmer. Remove pan from heat and sprinkle evenly with feta.

Pappardelle with Shrimp and Asparagus

• 3 tablespoons extra-virgin olive oil
• 1 pound asparagus , trimmed and cut (on the diagonal) into 1/4-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 shallots , minced
• 2 cloves garlic , minced
• 20 large shrimp , peeled and deveined, tails removed
• 1/2 cup white wine
• 2 cups diced plum tomatoes (6 Roma tomatoes)
• 3 tablespoons chopped fresh Italian parsley
• 1 - 12oz. package pappardelle

In a 12-inch nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add asparagus, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook 2 minutes; then add shallots and garlic. Sauté 2 minutes; remove asparagus to a plate.

Set burner on high; heat the remaining tablespoon olive oil in same skillet. Add shrimp and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 1 minute per side, until golden. Add wine, tomatoes, and remaining 1/2 teaspoon salt; simmer until shrimp are just opaque in center. Remove pan from heat; stir in parsley and asparagus.

Meanwhile, in an 8-quart saucepan, cook pappardelle in 6 quarts boiling water. Add 2 teaspoons salt if desired. Gently stir to separate pasta; cook 8 minutes, until tender. Drain. Do not rinse.

Toss pappardelle with sauce and serve immediately.