Zucchini recipes are so hot right now on the internet, so why not try something a little out of the box and combine them with fresh tuna, bell peppers and a citrus marinade such as in these Tuna Zucchini Kabobs. The Moroccan flavors of the marinade pair well with the grilled fish and vegetables. Easy to prepare and a party showstopper, these are low in calories, fat and carbohydrates. They are also a paleo-friendly and gluten free, so sit back, relax, and enjoy!
For Father’s Day this year, I am thinking about making these Grilled Salmon Burgers which is my MOST favorite new burger recipe. They are amazing, healthy and so easy! The most difficult part is taking the salmon off the skin, but here is how:
Place the fillet, skin-side down, on a chopping board. Coat the tail end in salt to give you a good grip and stop it from slipping. Holding from the tail end firmly use a sharp knife to make a cut between the flesh and skin in the opposite direction from the tail end. Holding the end tightly, continue to cut along the length of the fillet, making sure not to cut through the skin; remove and discard the skin.
Once you have the skin off, place the salmon in a food processor and make into patties. Make sure you follow my directions and allow them to set in the refrigerator for at least 2 hours. They are taste terrific served with my wasabi mayonnaise mixture made with Greek yogurt, low-fat mayonnaise and low-sodium soy sauce, but you can also serve these with tartar sauce or cocktail sauce. These were also great made a day ahead and reheated so enjoy!
Are you looking for a new healthy seafood recipe? This Miso Glazed Cod recipe only takes 30 minutes, and it’s so healthy. Besides being an excellent low-calorie source of protein (a four-ounce serving of cod contains over 21 grams), cod contains a variety of very important nutrients such as omega-3 fatty acids, B6, B12 and Niacin. To choose cod, look for fillets placed on top of ice. The flesh of the cod fillets should look bright and smell not fishy. Store it in the refrigerator as soon as possible. Serve this recipe with a salad, sautéed or grilled vegetables and dinner is ready!
What are you serving for the big game on Super Bowl Sunday? Who are you routing for? I had a request for seafood for the game so I am making these super easy Fish Cakes with Remoulade Sauce. Feel free to use catfish, grouper, cod or even tilapia. These are super easy to prepare and are always a huge hit! If you’re having fresh shrimp, use the remoulade sauce to dip them in as well! Enjoy for the game or for any weeknight. Serve on a bun or on lettuce leaves for a wonderful appetizer or main dish.
In honor of National Fishing & Boating Week (June 1 – 8) and Father’s Day (June 15), I wanted to share a tasty Grilled Salmon with Alyeska BBQ Sauce recipe from Alaska’s premier luxury fishing lodge, Waterfall Resort and the resort’s Chef, Isaiah Phillips. The resort is gearing up for its 2014 season (June 13 – August 18), and offers the ultimate salmon fishing adventure in its unparalleled location in Ketchikan, AK. Waterfall Resort is honoring the occasion by offering 25% off its King Salmon Fishing Package through the peak of king salmon fishing season in June. Travelers will save nearly $1,000 per package, with rates starting at $2,572 for an all-inclusive three-day, two-night stay, available June 19 – June 25, 2014.
Now that Thanksgiving is over, and Christmas is on our heels, it’s tough to stay on track. I have been trying to come up with what’s for dinner as I multi task work, the kids, and extra holiday related tasks. These Salmon Burgers with Greek Yogurt are always worth preparing, and my 3 kids always love them. Feel free to serve on a bun or just on a bed of greens. Canned salmon is one of the most calcium-rich, non-dairy foods. One 3.5 ounce serving with the bones contains two thirds as much calcium as a cup of milk. For women and children especially, consuming plenty of calcium is important for building and maintaining strong bones and reducing the risk of bone fracture later in life. Alaska canned salmon provides high quality protein that is easy and safe to digest by people of all ages. In less than 30 minutes, you’ll have something super healthy for dinner for the entire family.
I can’t believe summer is here, but I am so glad. I have been ready for the kids to be out of school, and for all of the cool, fresh summer dishes, such as this Marinated Shrimp recipe. This shrimp dish is perfect for a summer appetizer, layered over some fresh greens or arugula or just served along some quinoa and grilled asparagus. It makes a great party, shower or summer afternoon recipe. It’s so easy, taking only 20 minutes to prepare. I used frozen, fresh shrimp which saved me even more time and money. For more ways to use frozen foods visit Easy Home Meals. This is the kind of recipe I crave this time of year, and my 3 kids love it too! By the way, this recipe was adapted from the May issue of Southern Living. See great storage containers for summer recipes at Shopbot.ca. I hope everyone has a great week ahead and happy summer! 🙂
People always ask me how do I get my three kids to eat so healthy. Being a busy but health-conscious mom, I always want to prepare meals using the best possible ingredients. I love using frozen foods in cooking because frozen fruits and vegetables are picked at the peak of ripeness and flash frozen, locking in beneficial nutrients. Frozen foods work great (and are budget-friendly) in many recipes such as in this one: Shrimp-Vegetable Quinoa Fried Rice. It’s a healthy, gluten-free main dish that is a twist on fried rice. It’s a favorite at our house, and it’s so quick and easy.
I am so pleased to announce that this year marks the 30th Annual National Frozen Food Month. In honor of this, the National Frozen and Refrigerated Foods Association is offering a few cool sweepstakes this month! Also, I am offering a $150 Visa Gift card. To enter my giveaway, leave a comment telling me your favorite way to use frozen foods in cooking. The winner will be drawn on Wednesday, March 27th at 8 a.m central.
Additional entries can be earned by doing the following below:
1. Tweet about the giveaway (using the hashtag #MarchFrozenFoodMonth and tagging @EasyHomeMeals and @alisonlewis) on http://wp.me/ptHvn-aoz
2. Like Easy Home Meals on Facebook
3. Follow Easy Home Meals on Pinterest
4. Check out the “Farm to Fork” video
5. Like Alison Lewis on Facebook
Family Adventure Sweepstakes:
–NFRA is partnering with the DreamWorks film, The Croods, which is released on March 22, for a DreamWorks Experience at Gaylord Hotels Family Adventure Sweepstakes. One grand prize winner will receive a trip for a family of four to one of four Gaylord Hotels resort destinations for a ShrekFeast interactive character meal, a DreamWorks character meet and greet and DreamWorks theme scavenger hunt and $1,000 spending money. Enter as soon as you can on Easy Home Meals.
I grill all year long, but my family especially loves it when the weather turns nice. We tend to eat outside on the deck, and it’s great for the kids to be riding bikes and playing basketball while I’m cooking the food on the grill. This is the epitome of family time. These Mahi Mahi and Vegetable Kabobs are the perfect recipe to try if you’re wanting to get your kids to like fish and vegetables. It’s colorful, fresh and full of clean flavors. Mahi Mahi is mild, a low calorie, low-fat source of protein, and it also has B-complex vitamins, selenium and omega-3 fatty acids. Serve these kabobs with grilled asparagus or squash and zucchini this Easter or Passover dinner for something different and unexpected. It’s a healthy low carbohydrate main dish.
On a busy school night or jam-packed weekend, these Panko-Crusted Fish Sticks are a snap to prepare and one of my kids’ favorites! They taste and look so fantastic – no one will ever know they are oven-fried.
With only 390 calories and 10 grams of fat, I feel good about serving this recipe to the kids and their friends. Whether you pair them with this Edamame Salsa or chop them up for a salad, they are perfect for football parties, picnics and casual dinners! On top of it all, what I really love is that the exact measurements can be used to make fish “cakes” as well.
I developed these crunchy fish sticks as part of the CanolaInfo “Home is Where the Heart is” Recipe Collection for World Heart Day 2011 (Sept. 29). This observance encourages families to take their health into their own hands starting at home with diet and exercise. To learn more about World Heart Day or to view the complete recipe collection, visit CanolaInfo.org.