Salmon Chowder

Smoky Tomato-Salmon Chowder

Enjoy the robust flavors of spicy salmon and fire-roasted tomatoes in this smoky, low-carb soup. Smooth, sinful decadence Top with slices of avocado for a cool contrast.

Ingredients

•  3 6 - ounces fresh or frozen skinless salmon fillets
•  1 -2 teaspoons chili powder
•  2 medium red sweet peppers, halved lengthwise and seeded
•  1 medium sweet onion, cut in 1/2-inch slices
•  1 jalapeno pepper,
•  2 1/2 cups reduced-sodium chicken broth
•  1 14 1/2 - ounce can fire-roasted diced tomatoes
•  1 cup water
•  1 large fresh tomato, chopped (about 3/4 cup)
•  2 tablespoons chopped parsley
•  2 Spring Onions
•  1 medium avocado, peeled, pitted and sliced
•  Chili powder

Directions

1.  Thaw salmon, if frozen. Pat dry with paper towels. Sprinkle with chili powder and 1/2 teaspoon salt. Cover and refrigerate while roasting vegetables.
2.  Preheat oven to 425 degrees F. Place sweet peppers, onion, and jalapeno pepper, cut sides down, on foil-lined baking sheet. Roast 15 to 20 minutes. Loosely wrap vegetables in foil; let stand 15 minutes.
3.  Meanwhile, place salmon in a shallow greased pan; fold under thin edges. Bake 4 to 6 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork; keep warm.
4.  With sharp knife loosen and peel off skins from peppers; discard skins. Coarsely chop peppers and onion; transfer to large saucepan. Add broth, undrained tomatoes, and water. Bring to boiling, stirring occasionally. Remove from heat. Fold in chopped tomato, spring onions and parsley.
5.  To serve, ladle chowder into shallow bowls. Break salmon in pieces and divide among bowls. Top with avocado slices and sprinkle with chili powder. Makes 6 main-dish servings.

BBQ Shrimp

New Orleans BBQ Shrimp

This is a great way to spice up your shrimp - this New Orleans BBQ Shrimp is so tasty with any side salad or your favorite rice, it is such a healthy lunch or dinner recipe. This recipe is for 4.

Ingredients

-20 large (16/20) shrimp, peeled and deveined
-1-ounce olive oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces’ dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Low Sodium Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) unsalted butter

Directions

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Meatballs with Mushroom Sauce

Here is a very low calorie and tasty dinner recipe, getting away from the very rich tomato recipes, this mushroom and spinach gravy is delicious and about 200 calories per serving. This recipe is fantastic made in a slow cooker.

Ingredients

• 
• 1 cup finely chopped puffed brown rice
• 4 cups unsalted beef stock
• ground pepper
• olive oil cooking spray
• 1 teaspoon of rosemary
• 12 oz. 96% lean ground beef

• 4 cups sliced mushrooms
• 1 cup thinly sliced onions
• 8 cups washed spinach
• 2 tbsp arrowroot, dissolved in 2 tsp. of the stock
• 1 oz Grated Parmesan cheese

Directions

1. Place beef in a mixing bowl, and push to one side of it. Add rice and 1 1/2 cups of stock in the other side. Add rosemary, pepper and let rice absorb stock for about 1 minute.
   
2. With electric mixer, mix for about 1 minute until both sides are homogeneous. Form into meatballs.
   
3. Coat skillet with olive oil cooking spray on medium heat. Add meatball to hot skillet and brown on both sides.  Transfer meatballs into holding plate.
   
4. Spray skillet again with oil. Add the mushrooms and onion, and cook for 3-4 minutes, until brown. Add spinach, and cook until wilted.
   
5. Add remaining stock and arrowroot, and bring to a simmer. Whisk until thickened.
   
6. Add meatballs and simmer until cooked through, 6-8 minutes.

Chicken Wholewheat Pizza

Chicken and Asparagus Whole Wheat Pizza

This entire recipe is only 450 calories, it’s more than a meal, and you can have it for a snack or lunch the next day. The pears make it taste sweet and the chicken has the protein and asparagus are a great source of fiber and have Vitamin B in them. This is such a healthy option for you pizza lovers.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 tbsp grated Parmesan cheese
• 1 cup chopped asparagus
• 1 tsp Italian seasoning
• 1/4 tsp dried red pepper flakes

• ready-made, whole grain flatbread pizza crust (12 inches)
• 1 cup sliced pear
• 1/4 cup cooked chicken
• 1 cup part-skim shredded mozzarella

Directions

1. Preheat oven to 425°F.
2. Mix one tablespoon olive oil with the Parmesan cheese and asparagus; arrange in a single layer on a rimmed baking sheet and roast in the oven for 10 minutes.
3. Combine the remaining one tablespoon of olive oil with the Italian seasoning and red pepper flakes; brush over the pizza crust.
4. Spread the roasted asparagus, pear slices, and chicken evenly over the crust.
5. Sprinkle the mozzarella on top.
6. Place the pizza in the oven and bake for seven to 10 minutes, or until the cheese is completely melted.