meal_name: 
Quick Beef Stir-Fry
description: 
Quick and easy beef stir-fry. I make this on my busiest weeknights.
ingredients: 

Ingredients

2 tablespoons vegetable oil

1 pound beef sirloin, cut into 2-inch strips

1 ½ cups fresh broccoli florets

1  red bell pepper, cut into matchsticks

2  carrots, thinly sliced

1  green onion, chopped

1 teaspoon minced garlic

2 tablespoons soy sauce

2 tablespoons sesame seeds, toasted

directions: 

Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 to 4 minutes. Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes.

Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Dotdash Meredith Food Studio

nutrition: 

Nutrition Facts (per serving)

268
Calories

16g 
Fat

9g 
Carbs

23g 
Protein

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Nutrition Facts

Servings Per Recipe
4

Calories
268

% Daily Value *

Total Fat
16g

20%

Saturated Fat
4g

20%

Cholesterol
49mg

16%

Sodium
526mg

23%

Total Carbohydrate
9g

3%

Dietary Fiber
3g

11%

Total Sugars
3g

Protein
23g

Vitamin C
70mg

351%

Calcium
92mg

7%

Iron
3mg

14%

Potassium
563mg

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Pesto Pasta
Pesto pasta is easy to make and full of flavor. It tastes good hot or cold!

1 (16 ounce) package pasta

2 tablespoons olive oil

½ cup chopped onion

2 ½ tablespoons pesto

  salt to taste

  ground black pepper to taste

2 tablespoons grated Parmesan cheese

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 to 10 minutes. Drain and transfer into a large bowl.

Meanwhile, heat oil in a frying pan over medium-low heat. Add onion; cook and stir until softened, about 3 minutes. Stir in pesto, salt, and pepper until warmed through.

Add pesto mixture to hot pasta; stir in grated cheese and toss well to coat.

Rita

225
Calories

7g 
Fat

32g 
Carbs

8g 
Protein

8

Calories
225

Total Fat
7g

9%

2g

8%

44mg

15%

Sodium
71mg

3%

32g

12%

3g

9%

0g

Protein
8g

Vitamin C
1mg

6%

Calcium
59mg

5%

Iron
2mg

12%

Potassium
131mg

3%

Spicy Thai Basil Chicken (Pad Krapow Gai)
My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat. The recipe works best if you chop or grind your own chicken and have all ingredients prepped before you start cooking.

⅓ cup chicken broth

1 tablespoon oyster sauce

1 tablespoon soy sauce, or as needed

2 teaspoons fish sauce

1 teaspoon white sugar

1 teaspoon brown sugar

1 pound skinless, boneless chicken thighs, coarsely chopped

¼ cup sliced shallots

4 cloves garlic, minced

2 tablespoons minced Thai chilies, Serrano, or other hot pepper

1 cup very thinly sliced fresh basil leaves

2 cups hot cooked rice

Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.

Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.

Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Chef John

715
Calories

30g 
Fat

59g 
Carbs

50g 
Protein

2

Calories
715

Total Fat
30g

38%

7g

33%

156mg

52%

Sodium
1182mg

51%

59g

21%

1g

5%

6g

Protein
50g

Vitamin C
31mg

155%

Calcium
99mg

8%

Iron
6mg

31%

Potassium
670mg

14%

Chicken Katsu
Chicken katsu is Japanese-style fried chicken. This is my family recipe and can also be used to make tonkatsu by using pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.

4  skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

  salt and pepper to taste

2 tablespoons all-purpose flour

1  egg, beaten

1 cup panko bread crumbs

1 cup oil for frying, or as needed

Season chicken breasts on both sides with salt and pepper. Place flour, beaten egg, and panko crumbs into separate shallow dishes. Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.

Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain.

Mitsuha Kirigaija

   Tips  

Try serving this with Japanese salad dressing for dipping.

   Editor's Note:  

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

297
Calories

11g 
Fat

22g 
Carbs

31g 
Protein

4

Calories
297

Total Fat
11g

15%

2g

12%

118mg

39%

Sodium
251mg

11%

22g

8%

0g

0%

0g

Protein
31g

Calcium
20mg

2%

Iron
1mg

7%

Potassium
239mg

5%

Simple Beef Stroganoff
This rich and creamy ground beef stroganoff with egg noodles is super simple to prepare, and ready to serve in under 30 minutes making it a great choice for busy weeknights. Garnish with freshly chopped parsley for added color and flavor.

1 (8 ounce) package egg noodles

1 pound ground beef

1 (10.5 ounce) can fat-free condensed cream of mushroom soup

1 tablespoon garlic powder

½ cup sour cream

  salt and ground black pepper to taste

Gather all ingredients.

Dotdash Meredith Food Studios

Saute ground beef in a large skillet over medium heat until browned and crumbly; 5 to 10 minutes.

At the same time, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.

Drain and discard any fat from the cooked beef. Stir condensed soup and garlic powder into the beef. Simmer for 10 minutes, stirring occasionally.

Remove beef from the heat. Add egg noodles and stir to combine. Stir in sour cream and season with salt and pepper.

679
Calories

41g 
Fat

48g 
Carbs

29g 
Protein

4

Calories
679

Total Fat
41g

52%

17g

87%

159mg

53%

Sodium
660mg

29%

48g

18%

3g

10%

2g

Protein
29g

Vitamin C
1mg

3%

Calcium
76mg

6%

Iron
4mg

24%

Potassium
460mg

10%

Chicken Marsala
Chicken Marsala is an Italian-style recipe for tender pan-fried chicken breasts in a sweet Marsala wine and mushroom sauce. It's super quick and easy to make for a weeknight dinner AND sophisticated enough for company.

¼ cup all-purpose flour for coating

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon dried oregano

4 medium skinless, boneless chicken breast halves - pounded 1/4 inch thick

4 tablespoons butter

4 tablespoons olive oil

1 cup sliced mushrooms

½ cup Marsala wine

¼ cup cooking sherry

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

DOTDASH MEREDITH FOOD STUDIOS 

448
Calories

27g 
Fat

13g 
Carbs

29g 
Protein

4

Calories
448

Total Fat
27g

34%

10g

48%

99mg

33%

Sodium
543mg

24%

13g

5%

1g

2%

3g

Protein
29g

Vitamin C
2mg

10%

Calcium
25mg

2%

Iron
2mg

9%

Potassium
411mg

9%

Pan-Seared Tilapia
Learn how to cook tilapia with this easy, 15-minute recipe for pan-seared tilapia that's delicious and full of flavor. This simple method of cooking fish fillets is great for a weeknight meal. Serve with fresh veggies.

4 (4 ounce) tilapia fillets

½ cup all-purpose flour

1 tablespoon olive oil

2 tablespoons unsalted butter, melted

1 tablespoon lemon juice, or to taste (Optional)

1 teaspoon chopped fresh flat-leaf parsley, or to taste (Optional)

½ teaspoon chopped fresh thyme, or to taste (Optional)

Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper.

Place flour in a shallow dish. Gently press each fillet into the flour to coat and shake off any excess.

Heat olive oil in a large skillet over medium-high heat. Cook tilapia fillets in the hot oil, in batches if necessary, until fish flakes easily with a fork, about 4 minutes per side.

Brush melted butter onto the tilapia fillets in the last minute before removing from the skillet.

Drizzle fillets with lemon juice and garnish with parsley and thyme.

249
Calories

11g 
Fat

12g 
Carbs

25g 
Protein

4

Calories
249

Total Fat
11g

14%

5g

23%

56mg

19%

Sodium
51mg

2%

12g

4%

0g

1%

Protein
25g

Vitamin C
1mg

7%

Calcium
39mg

3%

Iron
1mg

6%

Potassium
474mg

10%

Easy Tuna Patties
These tuna patties are delicious dipped in ketchup, mustard, or hot sauce. They are also great served as a hot sandwich.

2  eggs

2 teaspoons lemon juice

10 tablespoons Italian-seasoned bread crumbs

3 tablespoons grated Parmesan cheese

3 (5 ounce) cans tuna, drained

3 tablespoons diced onion

1 pinch ground black pepper

3 tablespoons vegetable oil

Beat eggs and lemon juice in a bowl; stir in bread crumbs and Parmesan cheese to make a paste. Fold in tuna and onion until well combined; season with black pepper.

Use your hands to shape tuna mixture into 8 (1-inch-thick) patties.

Heat vegetable oil in a skillet over medium heat. Fry patties in the hot oil until golden brown, about 5 minutes per side.

Sugarplum

325
Calories

16g 
Fat

14g 
Carbs

31g 
Protein

4

Calories
325

Total Fat
16g

20%

3g

16%

125mg

42%

Sodium
409mg

18%

14g

5%

1g

3%

1g

Protein
31g

Vitamin C
2mg

9%

Calcium
93mg

7%

Iron
3mg

16%

Potassium
279mg

6%

Easy Garlic-Lemon Scallops
In this simple scallop recipe, large sea scallops are sautéed in butter and garlic and served with a lemon-butter sauce. They will melt in your mouth!

¾ cup butter

3 tablespoons minced garlic

2 pounds large sea scallops

2 tablespoons fresh lemon juice

1 teaspoon salt

⅛ teaspoon pepper

Melt butter in a large skillet over medium heat. Stir in garlic and cook for a few seconds until fragrant.

Arrange scallops in a single layer in the skillet; cook until golden brown on one side, about 2 minutes. Turn scallops over using tongs and continue cooking until firm and opaque, about 2 minutes more. Transfer scallops to a platter, reserving butter in the skillet.

Whisk lemon juice, salt, and pepper into butter; pour sauce over scallops to serve.

David West

408
Calories

24g 
Fat

9g 
Carbs

39g 
Protein

6

Calories
408

Total Fat
24g

31%

15g

73%

152mg

51%

Sodium
988mg

43%

9g

3%

0g

0%

0g

Protein
39g

Vitamin C
4mg

18%

Calcium
72mg

6%

Iron
4mg

20%

Potassium
635mg

14%

Black Beans and Rice
Black beans and rice make a great 30-minute vegetarian meal that's filling, delicious, and cheap! Great as a side dish or in a burrito bowl, too.

1 teaspoon olive oil

1  onion, chopped

2 cloves garlic, minced

¾ cup uncooked white rice

1 ½ cups low sodium, low fat vegetable broth

3 ½ cups canned black beans, drained

1 teaspoon ground cumin

¼ teaspoon cayenne pepper

Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion has softened, about 4 minutes. Stir in rice to coat; cook and stir for 2 minutes.

Add vegetable broth and bring to a boil. Cover, reduce to a simmer, and cook until liquid is absorbed, about 20 minutes.

Stir in beans, cumin, and cayenne; cook until beans are warmed through.

House of Aqua

This recipe is from The WEBB Cooks by Robyn Webb, courtesy of the American Diabetes Association.

140
Calories

1g 
Fat

27g 
Carbs

6g 
Protein

6

Calories
140

Total Fat
1g

1%

0g

1%

Sodium
354mg

15%

27g

10%

6g

22%

1g

Protein
6g

Vitamin C
3mg

17%

Calcium
39mg

3%

Iron
2mg

13%

Potassium
298mg

6%

Creamed Chipped Beef on Toast
This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer.

2 tablespoons butter

1 ½ cups warm milk

1 (8 ounce) jar dried beef, chopped

1 pinch cayenne pepper

  bread, toasted

Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth. Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.

Stir in beef and cayenne; cook until warmed through. Serve over toast.

Teresa rode

   Tips  

This recipe can also be made with 3/4 pound browned, drained hamburger meat.

197
Calories

9g 
Fat

9g 
Carbs

21g 
Protein

4

Calories
197

Total Fat
9g

11%

5g

27%

67mg

22%

Sodium
1641mg

71%

9g

3%

0g

0%

6g

Protein
21g

Vitamin C
0mg

1%

Calcium
114mg

9%

Iron
2mg

9%

Potassium
276mg

6%

Buttered Noodles
Saucy, buttered noodles are simple to make and perfect to serve either as-is or alongside steak, chicken, or meatballs. Butter, Parmesan cheese, salt, and pepper are all you need for this quick and easy, kid-friendly dish, although fresh herbs and a little lemon juice could be added to amp up the flavor. It's such a delicious recipe, yet I get many questions on how to make it.

1 (16 ounce) package fettuccine noodles

6 tablespoons butter, cut into pieces

⅓ cup grated Parmesan cheese

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 8 to 10 minutes. Drain and return pasta to pot.

Mix butter, Parmesan cheese, salt, and pepper into pasta until evenly combined.

   Tips  

Use 4 tablespoons butter for less saucy noodles.

294
Calories

11g 
Fat

41g 
Carbs

9g 
Protein

8

Calories
294

Total Fat
11g

14%

6g

32%

26mg

9%

Sodium
135mg

6%

41g

15%

2g

7%

2g

Protein
9g

Calcium
51mg

4%

Iron
2mg

9%

Potassium
113mg

2%

Southern Fried Catfish
This fried catfish recipe is a classic Southern dish traditionally served with buttermilk hush puppies and buttermilk coleslaw.

½ cup buttermilk

½ cup water

  salt and pepper, to taste

1 pound catfish fillets, cut in strips

1 ½ cups fine cornmeal

1 teaspoon seafood seasoning, such as Old Bay™

1 quart vegetable oil for deep frying

Mix buttermilk, water, salt, and pepper in a small bowl. Pour mixture into a flat pan large enough to hold fillets. Arrange fillets in a single layer in the pan, turning to coat each side. Set aside to marinate.

Combine cornmeal, flour, and seafood seasoning in a 2-gallon resealable plastic bag. Add fillets to the bag, a few at a time, and tumble gently until evenly coated.

Heat oil in a deep fryer to 365 degrees F (185 degrees C).

Fry fillets in hot oil until crisp and golden brown, about 3 minutes. Work in batches to avoid overcrowding, so fillets have room to brown properly. Drain on paper towels.

   Editor's Note  

The nutritional analysis for this recipe reflects an estimated 10% of the oil for frying as well as the full amount of the coating and breading. Therefore, the values represented may not be accurate.

1427
Calories

79g 
Fat

132g 
Carbs

46g 
Protein

2

Calories
1427

Total Fat
79g

101%

13g

66%

145mg

48%

Sodium
800mg

35%

132g

48%

6g

21%

6g

Protein
46g

Vitamin C
2mg

8%

Calcium
178mg

14%

Iron
9mg

49%

Potassium
905mg

19%

Air Fryer Chicken Thighs
These tasty air fryer chicken thighs have juicy meat and crispy skin; you will love this quick chicken recipe that is ready for the table in less than 30 minutes!

4  skin-on, boneless chicken thighs

2 teaspoons extra-virgin olive oil

1 teaspoon smoked paprika

¾ teaspoon garlic powder

½ teaspoon ground black pepper

Preheat an air fryer to 400 degrees F (200 degrees C).

Pat chicken thighs dry with a paper towel and brush skins with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate.

Combine smoked paprika, garlic powder, salt, and pepper in a bowl. Sprinkle 1/2 of the seasoning mixture evenly over thighs. Turn thighs over and evenly sprinkle with remaining seasoning. Arrange thighs, skin-side up, in a single layer in the air fryer basket.

Cook in the preheated air fryer until thighs are brown and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Allrecipes

213
Calories

14g 
Fat

1g 
Carbs

19g 
Protein

4

Calories
213

Total Fat
14g

18%

4g

18%

71mg

24%

Sodium
355mg

15%

1g

0%

0g

1%

0g

Protein
19g

Vitamin C
1mg

3%

Calcium
12mg

1%

Iron
1mg

7%

Potassium
192mg

4%

Simple Broiled Haddock
This haddock recipe is very quick and easy to make. A blend of seasonings spices up the mild flavor of this wonderfully light and flaky white fish.

2 pounds haddock fillets

½ teaspoon onion powder

½ teaspoon paprika

½ teaspoon garlic powder

1 tablespoon butter, cut in small pieces

1  lemon, cut into wedges

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; spray with cooking spray.

Arrange haddock fillets on the prepared baking sheet.

Mix onion powder, paprika, garlic powder, black pepper, salt, and cayenne pepper in a small bowl; sprinkle seasoning over fish, then dot with butter.

Broil in the preheated oven until fish flakes easily with a fork, 6 to 8 minutes. Serve with lemon wedges.

229
Calories

5g 
Fat

1g 
Carbs

43g 
Protein

4

Calories
229

Total Fat
5g

6%

2g

11%

139mg

46%

Sodium
466mg

20%

1g

0%

0g

1%

0g

Protein
43g

Vitamin C
0mg

2%

Calcium
79mg

6%

Iron
3mg

14%

Potassium
727mg

15%

Easy Lasagna
An easy lasagna recipe that saves me lots of time. This dish satisfies everyone in the family. Try it tonight!

1 pound lean ground beef

1 (32 ounce) jar spaghetti sauce

32 ounces cottage cheese

3 cups shredded mozzarella cheese, divided

2  eggs

½ cup grated Parmesan cheese

2 teaspoons dried parsley

9  lasagna noodles

½ cup water

Preheat the oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes. Drain and discard grease. Stir in spaghetti sauce and simmer for 5 minutes.

Combine cottage cheese, 2 cups of mozzarella cheese, eggs, 1/2 of the grated Parmesan cheese, dried parsley, salt, and pepper in a large bowl.

Spread 3/4 cup of sauce in a 9x13-inch baking dish. Cover with 3 uncooked lasagna noodles, 1 3/4 cups of cheese mixture, and 1/4 cup sauce; repeat layers once more. Top with remaining 3 noodles, sauce, mozzarella, and Parmesan cheese. Pour 1/2 cup water along the edges of the dish. Cover tightly with aluminum foil.

Bake in the preheated oven for 45 minutes. Uncover and bake for an additional 10 minutes. Let stand 10 minutes before serving.

Jose Almanza

377
Calories

17g 
Fat

26g 
Carbs

29g 
Protein

12

Calories
377

Total Fat
17g

21%

8g

41%

90mg

30%

Sodium
870mg

38%

26g

10%

3g

9%

8g

Protein
29g

Vitamin C
2mg

8%

Calcium
332mg

26%

Iron
2mg

12%

Potassium
463mg

10%

Fish in Foil
Baked fish in foil is a "no-smell" fish recipe, and the only one I make for my family (I hate fish, they love it!). Take foil packets to the table for service, and keep the packets around for wrapping and discarding bones and skin. Then when dinner's done, haul those babies to the outside trash.

2  rainbow trout fillets

2 teaspoons garlic salt

1 teaspoon ground black pepper

2 sheets heavy-duty aluminum foil

1  fresh jalapeno pepper, sliced

1  lemon, sliced

Preheat the oven to 400 degrees F (200 degrees C).

Rinse and pat fillets dry. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemon over fillets. Arrange remaining lemon slices on top of fillets.

Carefully seal all edges of the foil to form enclosed packets. Place packets on a baking sheet.

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes depending on size of fillets.

213
Calories

11g 
Fat

8g 
Carbs

24g 
Protein

2

Calories
213

Total Fat
11g

14%

2g

9%

67mg

22%

Sodium
1850mg

80%

8g

3%

3g

11%

0g

Protein
24g

Vitamin C
48mg

238%

Calcium
117mg

9%

Iron
2mg

9%

Potassium
663mg

14%

Creamy Garlic Pasta
As far as creamy pasta recipes, this is the best I have ever had. Add prawns and/or scallops to make an amazing seafood Alfredo.

2 teaspoons olive oil

4  garlic cloves, minced

3 cups chicken broth, or more as needed

¼ teaspoon salt

½ pound spaghetti

1 cup grated Parmesan cheese

¾ cup heavy cream

1 ½ tablespoons dried parsley

Heat olive oil in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in 3 cups chicken broth; add pepper and salt. Bring to a boil.

Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.

Add Parmesan cheese, cream, and parsley and mix until thoroughly combined. Serve immediately.

543
Calories

32g 
Fat

47g 
Carbs

17g 
Protein

4

Calories
543

Total Fat
32g

41%

18g

90%

99mg

33%

Sodium
1388mg

60%

47g

17%

2g

8%

3g

Protein
17g

Vitamin C
2mg

10%

Calcium
279mg

21%

Iron
3mg

15%

Potassium
222mg

5%

Simple Garlic Shrimp
Give this garlic shrimp recipe a try if you like shrimp and love garlic. It's fast and delicious, and I hope you enjoy it!

1 ½ tablespoons olive oil

1 pound shrimp, peeled and deveined

6 cloves garlic, finely minced

¼ teaspoon red pepper flakes

3 tablespoons lemon juice

1 tablespoon caper brine

2 tablespoons cold butter, cut into 4 equal pieces, divided

⅓ cup chopped flat-leaf parsley, divided

1 teaspoon water, or as needed

Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.

Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.

Add garlic and red pepper flakes; cook and stir for 1 minute.

Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.

Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.

Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes. Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley.

196
Calories

12g 
Fat

3g 
Carbs

19g 
Protein

4

Calories
196

Total Fat
12g

15%

5g

24%

188mg

63%

Sodium
244mg

11%

3g

1%

0g

1%

0g

Protein
19g

Vitamin C
15mg

77%

Calcium
53mg

4%

Iron
3mg

18%

Potassium
226mg

5%

Pesto Pasta with Chicken
This chicken pesto pasta is easy and delicious. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

1 (16 ounce) package bow tie pasta

2  skinless, boneless chicken breasts, cut into bite-sized pieces

1 pinch crushed red pepper flakes, or to taste

½ cup pesto sauce

⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.

Heat oil in a large skillet over medium heat. Sauté garlic until tender, then stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.

Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly.

328
Calories

10g 
Fat

43g 
Carbs

17g 
Protein

8

Calories
328

Total Fat
10g

13%

3g

13%

22mg

7%

Sodium
154mg

7%

43g

16%

3g

10%

2g

Protein
17g

Vitamin C
7mg

34%

Calcium
129mg

10%

Iron
3mg

14%

Potassium
308mg

7%

Blackened Chicken
Blackened chicken is great on a summer's day with fresh corn and mashed potatoes.

¼ teaspoon ground cumin

¼ teaspoon dried thyme

⅛ teaspoon onion powder

⅛ teaspoon ground white pepper

⅛ teaspoon salt

2  skinless, boneless chicken breast halves

  cooking spray

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

Heat a cast-iron skillet over high heat until it is smoking hot, about 5 minutes.

While the skillet is heating, mix together paprika, cayenne, cumin, thyme, onion powder, white pepper, and salt in a small bowl. Spray chicken breasts on both sides with cooking spray, then coat evenly with spice mixture.

Place chicken in the hot pan and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer chicken to the prepared baking sheet.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 5 minutes.

Carrie C.

135
Calories

3g 
Fat

1g 
Carbs

25g 
Protein

2

Calories
135

Total Fat
3g

4%

1g

4%

67mg

22%

Sodium
205mg

9%

1g

0%

0g

1%

0g

Protein
25g

Vitamin C
1mg

4%

Calcium
20mg

2%

Iron
1mg

8%

Potassium
228mg

5%

Linguine with Clam Sauce
This linguine with clam sauce is an easy, inexpensive meal. Try the clam sauce over any pasta; lemon-pepper linguine is especially tasty. You can stretch the sauce for larger portions by adding 1/2 cup of chicken broth.

1 (16 ounce) package linguini pasta

2 (6.5 ounce) cans minced clams, with juice

½ cup vegetable oil

¼ cup butter

1 tablespoon dried parsley

¼ tablespoon dried basil

½ teaspoon minced garlic

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.

While the pasta is cooking, combine clams with juice, oil, butter, parsley, basil, garlic, and pepper in a large saucepan. Cook over medium heat until boiling.

Serve warm clam sauce over pasta.

878
Calories

43g 
Fat

85g 
Carbs

37g 
Protein

4

Calories
878

Total Fat
43g

55%

11g

57%

92mg

31%

Sodium
190mg

8%

85g

31%

5g

18%

Protein
37g

Vitamin C
21mg

106%

Calcium
120mg

9%

Iron
30mg

168%

Potassium
694mg

15%

Baked Haddock
This baked haddock recipe is quick and easy to prepare with a Parmesan bread crumb coating, plus it's a nice alternative to deep frying.

¾ cup milk

2 teaspoons salt

¾ cup bread crumbs

¼ cup grated Parmesan cheese

¼ teaspoon ground dried thyme

4  haddock fillets

¼ cup butter, melted

Preheat oven to 500 degrees F (260 degrees C).

In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme.

Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.

Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.

325
Calories

16g 
Fat

17g 
Carbs

28g 
Protein

4

Calories
325

Total Fat
16g

20%

9g

46%

103mg

34%

Sodium
1565mg

68%

17g

6%

1g

3%

4g

Protein
28g

Vitamin C
0mg

1%

Calcium
189mg

15%

Iron
2mg

13%

Potassium
472mg

10%

Honey Glazed Chicken
This honey chicken recipe was given to me by a friend. I've used this recipe for years, and my family requests it often. It's a light meal that everyone will enjoy. Serve with steamed rice.

¼ cup honey

⅛ teaspoon red pepper flakes

2  skinless, boneless chicken breast halves, cut into bite-size pieces

Whisk honey, soy sauce, and red pepper flakes in a bowl; set aside.

Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes.

Pour honey mixture into the skillet; continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Adam Vaccarezza

179
Calories

7g 
Fat

18g 
Carbs

13g 
Protein

4

Calories
179

Total Fat
7g

8%

1g

6%

34mg

11%

Sodium
481mg

21%

18g

7%

0g

0%

18g

Protein
13g

Vitamin C
0mg

1%

Calcium
9mg

1%

Iron
1mg

4%

Potassium
131mg

3%

Sweet and Sour Meatballs
This sweet and sour meatball recipe came from my mother-in-law. I got it shortly after I was married and now it is a favorite of our kids. I like to serve it over rice.

Meatballs:

1 cup dry bread crumbs

1  egg

Sweet and Sour Sauce:

1 cup brown sugar

1 cup water

½ cup ketchup

½ cup cider vinegar

2 tablespoons cornstarch

Make meatballs: Mix beef, bread crumbs, onion, egg, salt, and pepper together in a large bowl until well combined; shape into 1 1/2-inch diameter balls.

Cook meatballs in a large nonstick skillet over medium heat until evenly browned and cooked through.

Make sauce: Mix brown sugar, water, ketchup, vinegar, soy sauce, and cornstarch together in a medium bowl until smooth.

Pour sauce over meatballs. Reduce heat to low and simmer until sauce is thick, 3 to 5 minutes.

601
Calories

26g 
Fat

71g 
Carbs

20g 
Protein

5

Calories
601

Total Fat
26g

34%

10g

52%

114mg

38%

Sodium
878mg

38%

71g

26%

2g

5%

51g

Protein
20g

Vitamin C
5mg

27%

Calcium
102mg

8%

Iron
4mg

19%

Potassium
477mg

10%

Honey Walnut Shrimp
This honey walnut shrimp is a Hong Kong-style recipe! Crispy battered shrimp are tossed in a creamy sauce and topped with sugar-coated walnuts.

1 cup water

⅔ cup white sugar

½ cup walnuts

4 large egg whites

⅔ cup mochiko (glutinous rice flour)

1 cup vegetable oil for frying

1 pound large shrimp, peeled and deveined

¼ cup mayonnaise

2 tablespoons honey

1 tablespoon canned sweetened condensed milk

Stir together water and sugar in a small saucepan over high heat. Bring to a boil and add walnuts. Boil for 2 minutes, then drain and place walnuts on a cookie sheet to dry.

Whip egg whites in a medium bowl until foamy. Stir in mochiko until it has a pasty consistency.

Heat oil in a heavy deep skillet over medium-high heat.

Dip shrimp in mochiko batter, then fry in batches in hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

Stir together mayonnaise, honey, and sweetened condensed milk in a medium serving bowl. Add fried shrimp and toss to coat with sauce. Sprinkle candied walnuts on top and serve.

605
Calories

26g 
Fat

68g 
Carbs

26g 
Protein

4

Calories
605

Total Fat
26g

34%

4g

19%

179mg

60%

Sodium
340mg

15%

68g

25%

2g

5%

45g

Protein
26g

Vitamin C
2mg

12%

Calcium
69mg

5%

Iron
3mg

18%

Potassium
317mg

7%

Sirloin Steak with Garlic Butter
This sirloin steak recipe is served with very garlicky butter that makes this steak melt-in-your-mouth wonderful! I have never tasted any other steak that came even close to this recipe. If you are having steak, don't skimp on flavor to save a few calories.

½ cup butter

2 teaspoons garlic powder

4 pounds beef top sirloin steaks

Preheat an outdoor grill for high heat and lightly oil the grate.

Melt butter in a small saucepan over medium-low heat; stir in minced garlic and garlic powder. Set aside.

Season both sides of each steak with salt and pepper.

Place steaks on preheated grill and cook 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.

Transfer steaks to warmed plates; brush the tops liberally with garlic butter and allow to rest for 2 to 3 minutes before serving.

Cindy Capps Lepp

453
Calories

32g 
Fat

1g 
Carbs

38g 
Protein

8

Calories
453

Total Fat
32g

41%

16g

78%

151mg

50%

Sodium
167mg

7%

1g

0%

0g

0%

0g

Protein
38g

Vitamin C
1mg

3%

Calcium
22mg

2%

Iron
4mg

23%

Potassium
509mg

11%

Chicago-Style Hot Dog
This hot dog is a Windy City classic and a big favorite with sports fans! The frank must be all-beef, the bun must be poppy seed, and the ingredients must be piled onto the bun in the order specified. And whatever you do, don't spoil the splendor of this Chicago dog with ketchup!

1  all-beef hot dog

1  poppy seed hot dog bun

1 tablespoon yellow mustard

1 tablespoon sweet green pickle relish

1 tablespoon chopped onion

4  tomato wedges

1  dill pickle spear

2  sport peppers

1 dash celery salt

Bring a pot of water to a boil over high heat. Reduce heat to low, place hot dog in water, and cook until warmed through, about 5 minutes. Remove hot dog from water and set aside.

Place a steamer basket into the pot and steam poppy seed bun until warm, about 2 minutes.

Place hot dog in steamed bun. Pile on toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. The tomato wedges should be nestled between hot dog and top of bun on one side. Place pickle between hot dog and bottom of bun on the other side. Don't even think about ketchup!

377
Calories

20g 
Fat

38g 
Carbs

12g 
Protein

1

Calories
377

Total Fat
20g

25%

7g

36%

30mg

10%

Sodium
2387mg

104%

38g

14%

3g

12%

15g

Protein
12g

Vitamin C
14mg

72%

Calcium
95mg

7%

Iron
3mg

18%

Potassium
443mg

9%

Easy 5-Ingredient Salmon
This easy salmon recipe is a delicious way to prepare fresh fillets using just a few ingredients from your pantry.

1 tablespoon dried basil

4 (6 ounce) fillets salmon

4  lemon wedges

Stir garlic powder, basil, and salt together in a small bowl. Rub the mixture evenly over salmon.

Melt butter in a large skillet over medium heat. Add salmon and cook until browned and flaky, about 5 minutes per side.

Serve salmon with lemon wedges.

304
Calories

16g 
Fat

3g 
Carbs

37g 
Protein

4

Calories
304

Total Fat
16g

20%

6g

29%

90mg

30%

Sodium
402mg

17%

3g

1%

1g

4%

1g

Protein
37g

Vitamin C
12mg

61%

Calcium
88mg

7%

Iron
1mg

8%

Potassium
665mg

14%

Spicy Grilled Shrimp
This grilled shrimp recipe is fast and easy to prepare and destined to be the hit of any barbeque. And, weather not permitting, the shrimp cook up great under the broiler, too.

1 large clove garlic

1 teaspoon coarse salt

1 teaspoon paprika

½ teaspoon cayenne pepper

2 pounds large shrimp, peeled and deveined

8 wedges lemon, for garnish

Preheat a grill for medium heat.

Crush garlic and salt together in a small bowl with a fork. Mix in paprika and cayenne. Stir in olive oil and lemon juice to form a paste.

Combine garlic paste and shrimp in a large bowl and toss until shrimp are evenly coated.

Lightly oil the grill grate. Grill shrimp until opaque, 2 to 3 minutes per side. Transfer to a serving dish, garnish with lemon wedges, and serve.

KGora

If you don't have coarse salt, use 1 teaspoon table salt instead.

164
Calories

6g 
Fat

3g 
Carbs

25g 
Protein

6

Calories
164

Total Fat
6g

8%

1g

5%

230mg

77%

Sodium
586mg

25%

3g

1%

1g

4%

0g

Protein
25g

Vitamin C
18mg

90%

Calcium
60mg

5%

Iron
4mg

22%

Potassium
259mg

6%

Baked Fresh Rainbow Trout
This rainbow trout recipe is very easy and tasty. One day, I came up with this recipe with the ingredients I had on hand, and my family loved it. It works with farmed or wild trout, takes very little time, and tastes lighter than ocean fish. I buy whole, gutted fish with heads and tails still on from the supermarket; make sure to choose very fresh trout. The key is to add water to the dish as instructed in the directions, which keeps the fish from drying out; add hot water as cold water can crack the baking dish. Serve with rice and veggies. It's light and delicious, but be careful of bones!

2 teaspoons olive oil, divided

2  whole rainbow trout, gutted and cleaned, heads and tails still on

¼ teaspoon dried dill weed

½ large onion, sliced

2 thin slices lemon (Optional)

2 tablespoons hot water

Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon olive oil.

Place trout in the prepared baking dish and coat with remaining olive oil. Season inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper on top. Place 1 lemon slice on each fish.

Bake in the preheated oven for 10 minutes; add hot water to dish. Continue baking until fish flakes easily with a fork, about 10 minutes more.

dotdash meredith food studios

   Tips  

The dish will be more flavorful if you use mixed peppercorns instead of only black ones.

If you can't stand to look at fish heads, have the fishmonger remove the head beforehand.

You can use leftovers to make a fish salad with mayonnaise and mustard.

373
Calories

15g 
Fat

2g 
Carbs

54g 
Protein

6

Calories
373

Total Fat
15g

20%

4g

20%

163mg

54%

Sodium
159mg

7%

2g

1%

0g

1%

1g

Protein
54g

Vitamin C
8mg

38%

Calcium
209mg

16%

Iron
1mg

6%

Potassium
1079mg

23%

Crab Legs with Garlic Butter Sauce
An easy crab legs recipe with a garlicky butter sauce that's ready in just 20 minutes! I ended up getting some snow crab legs on sale at the market. I wanted something a little different from plain steamed, boiled, or grilled crab legs, so I ended up throwing a few things together to make this awesome crab leg recipe. This dish would be great with shrimp as well. Enjoy!

1 pound Snow Crab clusters, thawed if necessary

1 clove garlic, minced

1 ½ teaspoons dried parsley

¼ teaspoon freshly ground black pepper

Cut a slit, length-wise, into the shell of each piece of crab.

Melt butter in a large skillet over medium heat. Add garlic and cook until translucent, 1 to 2 minutes. Stir in parsley, pepper, and salt. Continue to heat mixture until bubbling.

Add crab legs to the skillet; toss to coat with butter mixture. Simmer until completely heated through, 5 to 6 minutes.

520
Calories

38g 
Fat

1g 
Carbs

44g 
Protein

2

Calories
520

Total Fat
38g

48%

17g

86%

274mg

91%

Sodium
1031mg

45%

1g

0%

0g

1%

0g

Protein
44g

Vitamin C
8mg

40%

Calcium
242mg

19%

Iron
2mg

13%

Potassium
726mg

15%

Baked Chicken Schnitzel
Chicken schnitzel is a breeze to make in the oven. Plus, this method uses less oil and has easier cleanup. The breaded chicken breasts are baked until golden and crispy on the outside, yet they're still tender and juicy on the inside. Serve schnitzels with lemon wedges and a German-style potato salad.

1 tablespoon olive oil, or as desired

6  chicken breasts, cut in half lengthwise (butterflied)

¾ cup all-purpose flour

1 tablespoon ground paprika

2 large eggs, beaten

2 cups seasoned bread crumbs

1 large lemon, zested

Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place the baking sheet in the oven as it preheats.

Meanwhile, place chicken breasts between 2 sheets of plastic wrap on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.

Mix flour and paprika together in a shallow bowl. Whisk eggs, salt, and pepper together in a second shallow bowl. Mix bread crumbs and lemon zest together in a third shallow bowl.

Dredge one piece of chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place the breaded chicken, unstacked, onto a plate. Repeat with remaining chicken.

Remove the baking sheet from the oven. Arrange chicken in a single layer on the hot sheet. Drizzle more olive oil over each piece.

Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

   Tips  

You can also use panko or season your own bread crumbs.

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.

383
Calories

9g 
Fat

40g 
Carbs

33g 
Protein

6

Calories
383

Total Fat
9g

12%

2g

11%

127mg

42%

Sodium
810mg

35%

40g

15%

3g

10%

3g

Protein
33g

Vitamin C
3mg

13%

Calcium
98mg

8%

Iron
4mg

23%

Potassium
354mg

8%

Heavenly Halibut
This easy halibut recipe pairs mild halibut fillets with a rich Parmesan cheese topping. Perfect for a quick weeknight dinner paired with rice and asparagus, or a crisp green salad.

¼ cup butter, softened

3 tablespoons mayonnaise

3 tablespoons chopped green onions

2 tablespoons lemon juice

1 dash hot pepper sauce

2 pounds skinless halibut fillets

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a rimmed baking sheet; place halibut fillets on the sheet.

Broil in the preheated oven until fish flakes easily with a fork, about 8 minutes.

Meanwhile, mix Parmesan cheese, butter, mayonnaise, green onions, lemon juice, salt, and hot pepper sauce in a bowl.

Remove fillets from the oven; spread Parmesan mixture over top. Return to the oven and broil until topping is bubbly and lightly browned, about 2 more minutes.

235
Calories

14g 
Fat

1g 
Carbs

26g 
Protein

4

Calories
235

Total Fat
14g

18%

6g

28%

58mg

19%

Sodium
282mg

12%

1g

0%

0g

0%

0g

Protein
26g

Vitamin C
2mg

11%

Calcium
113mg

9%

Iron
1mg

6%

Potassium
530mg

11%

Baked Flounder with Panko and Parmesan
This flounder recipe is simple and tasty. Serve with vegetables, a tossed salad, or rice.

4 (4 ounce) flounder fillets

4 tablespoons butter, melted, divided

⅔ cup grated Parmesan cheese

1 pinch dried thyme

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.

Lay flounder fillets in the prepared baking dish and brush with 1 tablespoon butter.

Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, thyme, and pepper in a bowl; sprinkle over flounder and pat down lightly.

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a thin spatula.

331
Calories

18g 
Fat

20g 
Carbs

29g 
Protein

4

Calories
331

Total Fat
18g

23%

10g

51%

102mg

34%

Sodium
800mg

35%

20g

7%

0g

1%

0g

Protein
29g

Vitamin C
0mg

1%

Calcium
173mg

13%

Iron
1mg

4%

Potassium
326mg

7%

Classic Cuban-Style Picadillo
This is a classic Cuban picadillo recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.

1 small onion, chopped

½  green bell pepper, chopped

1 clove garlic, minced, or more to taste

1 (8 ounce) can tomato sauce

6  large pitted green olives, quartered

½ cup raisins

1 tablespoon capers (Optional)

2 (1.41 ounce) packages sazon seasoning (such as Goya®)

1 tablespoon ground cumin

Heat olive oil in a skillet over medium heat; cook and stir onion, bell pepper, and garlic, onion in the hot oil until softened, 5 to 7 minutes.

Add ground beef into the skillet; cook and stir until crumbly and completely browned, 7 to 10 minutes.

Stir tomato sauce, olives, raisins, capers, cumin, sazon seasoning, sugar, and salt into the ground beef mixture.

Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

350
Calories

19g 
Fat

24g 
Carbs

24g 
Protein

4

Calories
350

Total Fat
19g

24%

6g

30%

74mg

25%

Sodium
3572mg

155%

24g

9%

2g

9%

17g

Protein
24g

Vitamin C
18mg

91%

Calcium
52mg

4%

Iron
4mg

23%

Potassium
691mg

15%

Crispy Panko Chicken Breasts
This panko chicken recipe uses pounded chicken breasts making it quick and easy to cook. Use crushed, crisp rice cereal squares instead of panko crumbs for a gluten-free version!

1 pound boneless skinless chicken breasts

1  egg

1 cup panko crumbs

½ teaspoon Spice Islands® Garlic Powder

½ teaspoon Spice Islands® Onion Powder

½ teaspoon Spice Islands® Fine Grind Sea Salt

¼ teaspoon Spice Islands® Fine Grind Black Pepper

¼ cup Mazola® Corn Oil

Pound chicken breasts, one at a time, in a resealable plastic bag until about 1/2-inch thick.

Lightly beat egg in a shallow bowl. Combine panko crumbs, garlic powder, onion powder, salt, and pepper in a separate shallow bowl.

Dip chicken breasts in egg until coated, then dip in panko mixture, pressing chicken into the crumbs until fully coated. Arrange in a single layer on a plate.

Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 2 to 3 minutes per side.

335
Calories

18g 
Fat

20g 
Carbs

31g 
Protein

4

Calories
335

Total Fat
18g

22%

3g

15%

112mg

37%

Sodium
546mg

24%

20g

7%

0g

0%

0g

Protein
31g

Vitamin C
1mg

7%

Calcium
19mg

1%

Iron
1mg

6%

Potassium
306mg

7%

Best Ever Crab Cakes
Learn how to cook crab cakes with this easy and fast recipe that makes some of the best I've ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

1  egg

1 tablespoon minced green onions

4 teaspoons lemon juice

1 teaspoon dried tarragon

8 ounces crabmeat

½ cup crushed buttery round crackers

1 tablespoon butter

Whisk together egg, mayonnaise, green onions, lemon juice, tarragon, and pepper flakes in a medium bowl. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved. Form crab mixture into 4 patties.

Heat butter in a skillet over medium heat.

Cook patties in the skillet until golden brown, 5 to 6 minutes on each side.

melynn

216
Calories

15g 
Fat

6g 
Carbs

14g 
Protein

4

Calories
216

Total Fat
15g

19%

4g

20%

109mg

36%

Sodium
355mg

15%

6g

2%

0g

1%

1g

Protein
14g

Vitamin C
4mg

22%

Calcium
77mg

6%

Iron
1mg

7%

Potassium
256mg

5%

Baby Spinach Omelet
Enjoy this spinach omelet with tender baby greens, Parmesan cheese, and a little nutmeg cooked together for the perfect start to the day.

2  eggs

1 cup torn baby spinach leaves

1 ½ tablespoons grated Parmesan cheese

¼ teaspoon onion powder

⅛ teaspoon ground nutmeg

Beat eggs in a bowl, and stir in baby spinach and Parmesan cheese. Season with onion powder, nutmeg, salt, and pepper.

Spray a small skillet with cooking spray and place over medium heat. Once warm, add in the egg mixture and cook until partially set, about 3 minutes. Flip with a spatula, and continue cooking, 2 to 3 minutes.

Reduce heat to low and continue cooking, 2 to 3 minutes, or until omelet reaches desired doneness.

186
Calories

12g 
Fat

3g 
Carbs

16g 
Protein

1

Calories
186

Total Fat
12g

16%

5g

23%

379mg

126%

Sodium
279mg

12%

3g

1%

1g

3%

1g

Protein
16g

Vitamin C
9mg

43%

Calcium
169mg

13%

Iron
3mg

15%

Potassium
317mg

7%

Quick and Easy Chicken Spaghetti
This chicken spaghetti recipe is quick and easy to make. This dish has a wonderful Southern snap and yet is smooth and hearty! A great way to use last night's leftover chicken!

1 (12 ounce) package angel hair pasta

2 cups chopped cooked chicken breast

1 (10.75 ounce) can  condensed cream of chicken soup

1 (10 ounce) can diced tomatoes with green chile peppers

¾ (8 ounce) package processed cheese, cubed

½ (4 ounce) jar sliced mushrooms, drained

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.

Add chopped chicken, condensed soup, diced tomatoes with chile peppers, processed cheese, mushrooms, salt, and pepper.

Cook and stir over low heat until cheese is melted and mixture is heated through, about 5 minutes.

376
Calories

13g 
Fat

39g 
Carbs

26g 
Protein

6

Calories
376

Total Fat
13g

17%

6g

28%

61mg

20%

Sodium
1111mg

48%

39g

14%

3g

11%

4g

Protein
26g

Vitamin C
3mg

17%

Calcium
183mg

14%

Iron
3mg

14%

Potassium
399mg

8%

Baked Salmon Fillets Dijon
Learn how long to bake salmon at 400 degrees F with this easy recipe for delicious salmon fillets coated with Dijon-style mustard and seasoned bread crumbs drizzled with butter.

4 (4 ounce) fillets salmon

3 tablespoons prepared Dijon-style mustard

¼ cup Italian-style dry bread crumbs

Preheat the oven to 400 degrees F (200 degrees C). Line a shallow baking pan with aluminum foil.

Place salmon fillets skin-side down on the prepared baking pan. Spread a thin layer of mustard on top of each fillet; season with salt and pepper. Top with bread crumbs, then drizzle with melted butter.

Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

Baked Salmon Fillets with Dijon Mustard.

Please note the slight difference in the recipe name, as well as differences in the ingredient amounts, cook times, and use of skinless salmon when using the magazine version of this recipe.

331
Calories

22g 
Fat

8g 
Carbs

25g 
Protein

4

Calories
331

Total Fat
22g

28%

9g

46%

107mg

36%

Sodium
553mg

24%

8g

3%

0g

1%

0g

Protein
25g

Vitamin C
0mg

1%

Calcium
23mg

2%

Iron
1mg

5%

Potassium
348mg

7%

Scrumptious Salmon Cakes
These salmon cakes are one of my husband's favorite meals.

2 (14.75 ounce) cans salmon, drained and flaked

¾ cup Italian-seasoned panko (Japanese bread crumbs)

½ cup minced fresh parsley

2  eggs, beaten

2  green onions, chopped

3 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

2 tablespoons creamy salad dressing (such as Miracle Whip®)

2 teaspoons seafood seasoning (such as Old Bay®)

1 ½ teaspoons garlic powder

1 ½ teaspoons ground black pepper

1 tablespoon olive oil, or as needed, divided

Mix together salmon, panko, parsley, eggs, green onions, Worcestershire sauce, Parmesan cheese, Dijon mustard, creamy salad dressing, seafood seasoning, garlic powder, and pepper in a large bowl. Divide mixture and shape into 8 patties.

Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil as needed.

263
Calories

12g 
Fat

11g 
Carbs

28g 
Protein

8

Calories
263

Total Fat
12g

16%

3g

14%

95mg

32%

Sodium
782mg

34%

11g

4%

0g

1%

2g

Protein
28g

Vitamin C
7mg

34%

Calcium
273mg

21%

Iron
2mg

9%

Potassium
409mg

9%

Super Easy Chicken and Dumplings
This recipe for easy chicken and dumplings could not be more simple and it tastes great too!

2 (10.5 ounce) cans condensed cream of chicken soup

3 (14 ounce) cans chicken broth

3 cups shredded cooked chicken meat

2 (10 ounce) cans refrigerated biscuit dough

Stir condensed soup, chicken broth, and shredded chicken together in a large saucepan over medium-high heat until it begins to simmer.

Cut each biscuit into quarters, and gently stir into the simmering soup.

Reduce heat to medium-low, cover, and simmer until biscuits are no longer doughy in the center, 10 to 15 minutes.

400
Calories

18g 
Fat

36g 
Carbs

22g 
Protein

8

Calories
400

Total Fat
18g

23%

5g

24%

50mg

17%

Sodium
1924mg

84%

36g

13%

1g

2%

6g

Protein
22g

Vitamin C
0mg

1%

Calcium
53mg

4%

Iron
3mg

17%

Potassium
243mg

5%

Sesame-Seared Tuna
This sesame-seared tuna is an easy, great-tasting dish. Fresh tuna steaks are coated with sesame seeds, then quickly seared and served rare, so be sure to use good quality fresh tuna.

¼ cup soy sauce

2 tablespoons sesame oil

1 tablespoon mirin (Japanese sweet wine)

1 tablespoon honey

1 tablespoon rice wine vinegar

½ cup sesame seeds

4 (6 ounce) tuna steaks

  wasabi paste

Stir together soy sauce, sesame oil, mirin, and honey in a small bowl. Pour half into a separate small bowl, stir in rice wine vinegar, and set it aside as a dipping sauce.

Spread sesame seeds out on a plate. Coat tuna steaks with remaining soy sauce mixture, then press into sesame seeds to coat.

Heat olive oil in a cast iron skillet over high heat until very hot. Place steaks in the pan; sear for about 30 seconds on each side. Serve with dipping sauce and wasabi paste.

422
Calories

21g 
Fat

13g 
Carbs

44g 
Protein

4

Calories
422

Total Fat
21g

27%

3g

16%

77mg

26%

Sodium
1046mg

45%

13g

5%

2g

8%

6g

Protein
44g

Vitamin C
1mg

7%

Calcium
207mg

16%

Iron
4mg

23%

Potassium
879mg

19%

Parmesan Crusted Tilapia Fillets
This recipe for Parmesan-crusted tilapia is quick and easy with plenty of flavor! Even my husband (who doesn't like fish that much) went back for seconds. Works well in low-carb diets.

¾ cup grated Parmesan cheese

1 tablespoon chopped fresh parsley

2 teaspoons paprika

4  tilapia fillets

1 drizzle olive oil

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

Whisk Parmesan cheese, parsley, paprika, salt, and pepper together in a shallow dish.

Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.

Bake in the preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.

Sherri

210
Calories

9g 
Fat

1g 
Carbs

29g 
Protein

4

Calories
210

Total Fat
9g

12%

3g

17%

54mg

18%

Sodium
280mg

12%

1g

0%

1g

2%

0g

Protein
29g

Vitamin C
4mg

18%

Calcium
205mg

16%

Iron
1mg

4%

Potassium
506mg

11%

Blackened Fish
This blackened fish is cooked in a hot cast iron pan until charred and packed with flavor. This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!

1 tablespoon paprika

2 teaspoons dry mustard

1 teaspoon cayenne pepper

1 teaspoon black pepper

1 teaspoon white pepper

1 teaspoon dried thyme

1 cup unsalted butter, melted, divided

6 (4 ounce) fillets trout

Mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme, and salt in a small bowl.

Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.

While the pan is heating, pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture; gently pat mixture onto fish.

Working in batches, place fillets into the hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred bottom, about 2 minutes. Turn fillets and spoon about 1 teaspoon melted butter over each. Continue cooking until bottoms are charred, 1 to 2 minutes. Repeat with remaining fish.

420
Calories

35g 
Fat

2g 
Carbs

24g 
Protein

6

Calories
420

Total Fat
35g

45%

20g

102%

148mg

49%

Sodium
428mg

19%

2g

1%

1g

3%

0g

Protein
24g

Vitamin C
4mg

21%

Calcium
101mg

8%

Iron
2mg

11%

Potassium
601mg

13%

Savory Sea Scallops and Angel Hair Pasta
This scallop pasta dish is a very simple, easy-to-prep meal that you will most likely be asked to make again! The taste, if carefully prepared and not overcooked, is incredible.

1 (16 ounce) package angel hair pasta

2 pounds sea scallops, rinsed and patted dry

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh flat-leaf parsley

  salt and freshly ground black pepper to taste

½ cup heavy cream (Optional)

1 tablespoon grated Parmesan cheese to taste (Optional)

Bring a large pot of lightly salted water to a boil. Add angel hair pasta and cook, uncovered, for 4 to 5 minutes or until al dente; drain.

While the pasta is cooking, melt butter in a large skillet over medium heat. Stir in garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, about 2 to 3 minutes. Scallops will become tough and chewy if overcooked.

Reduce heat to low; stir in lemon juice and season with salt and pepper. Pour in cream if you like a thicker sauce and cook just until the sauce begins to simmer.

Ladle scallops and sauce over hot pasta and sprinkle Parmesan cheese over top.

515
Calories

22g 
Fat

46g 
Carbs

33g 
Protein

6

Calories
515

Total Fat
22g

28%

10g

52%

96mg

32%

Sodium
528mg

23%

46g

17%

3g

10%

2g

Protein
33g

Vitamin C
9mg

44%

Calcium
66mg

5%

Iron
3mg

14%

Potassium
649mg

14%

Japanese-Style Deep-Fried Shrimp
These deep-fried shrimp are coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!

1 pound medium shrimp, peeled (tails left on) and deveined

1 cup all-purpose flour

1 quart vegetable oil for frying

Place shrimp in a bowl and season with salt, pepper, and garlic powder. Mix flour and paprika together in a shallow bowl. Place eggs in a second bowl and panko in a third bowl.

Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C).

Dip each shrimp into flour mixture, then into egg, and finally into panko crumbs to coat.

Fry a few shrimp at a time in the hot oil until golden brown, about 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

630
Calories

37g 
Fat

54g 
Carbs

28g 
Protein

4

Calories
630

Total Fat
37g

47%

6g

29%

250mg

83%

Sodium
763mg

33%

54g

20%

2g

5%

0g

Protein
28g

Vitamin C
2mg

10%

Calcium
80mg

6%

Iron
3mg

18%

Potassium
287mg

6%

Quick Chicken Piccata
Chicken piccata is super quick and easy to make with pounded chicken breasts and a simple pan sauce made with capers, butter, white wine, and lemon juice.

4  skinless, boneless chicken breast halves

  cayenne pepper to taste

  all-purpose flour for dredging

1 tablespoon capers, drained

½ cup white wine

¼ cup fresh lemon juice

¼ cup water

3 tablespoons cold unsalted butter, cut in 1/4-inch slices

2 tablespoons chopped fresh Italian parsley

Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken breasts with the smooth side of a meat mallet to a 1/2-inch thickness.

Season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.

Heat olive oil in a skillet over medium-high heat. Place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; transfer to a plate.

Cook capers in reserved oil, smashing them lightly to release brine, until warmed through, about 30 seconds.

Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until reduced by half, about 2 minutes.

Stir lemon juice, water, and butter into the reduced wine mixture; cook and stir continuously to form a thick sauce, about 2 minutes. Reduce heat to low and stir parsley through the sauce.

Return chicken breasts to the pan and cook until heated through, 1 to 2 minutes. Serve with sauce spooned over the top.

321
Calories

18g 
Fat

8g 
Carbs

25g 
Protein

4

Calories
321

Total Fat
18g

23%

7g

36%

88mg

29%

Sodium
224mg

10%

8g

3%

0g

1%

1g

Protein
25g

Vitamin C
10mg

49%

Calcium
23mg

2%

Iron
1mg

8%

Potassium
259mg

6%

Beer Batter Fish Made Great
This beer-battered fish is a great recipe and very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!

2 quarts vegetable oil for frying

8 (4 ounce) fillets cod

2 tablespoons garlic powder

2 tablespoons paprika

2 teaspoons ground black pepper

1 (12 fluid ounce) can or bottle beer, or as needed

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse cod fillets, pat dry, and season with salt and pepper.

Mix flour, garlic powder, paprika, salt, and pepper in a large bowl; add egg and stir well to combine. Gradually mix in enough beer to make a thin batter.

Dip cod fillets into the batter to coat. Carefully lower fillets, one at a time, into the hot oil. Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side. Drain on paper towels. Repeat to cook remaining fillets. Serve warm.

Allrecipes Magazine

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

448
Calories

30g 
Fat

23g 
Carbs

19g 
Protein

8

Calories
448

Total Fat
30g

39%

5g

23%

68mg

23%

Sodium
675mg

29%

23g

8%

2g

6%

1g

Protein
19g

Vitamin C
4mg

18%

Calcium
41mg

3%

Iron
2mg

12%

Potassium
449mg

10%

Air Fryer Tilapia with Fresh Lemon Pepper
Cook tilapia in an air fryer with fresh lemon pepper to kick up the flavor. Although this fish is low carb and light, you won't be sacrificing flavor.

4 (6 ounce) tilapia fillets

2 tablespoons lemon zest

1 ½ teaspoons coarsely ground black peppercorns

1 pinch paprika, or to taste

1 sprig parsley, chopped, or more to taste

4 wedges lemon

Preheat the air fryer to 400 degrees F (200 degrees C) for 3 minutes.

Meanwhile, rinse tilapia fillets and pat dry with a paper towel.

Mix together lemon zest, olive oil, garlic, pepper, and salt in a small bowl until well combined. Rub over tops of fillets, then sprinkle lightly with paprika. Lightly coat the air fryer basket with cooking spray. Arrange fillets evenly in the basket, spice-side up. Do not crowd; if needed, cook in batches.

Cook in the preheated air fryer until fish flakes easily with a fork, 7 to 10 minutes. Remove fillets to a plate and garnish with parsley. Serve with lemon wedges.

   Tips  

Cook time will depend on the thickness of your fillets and the type of air fryer used.

239
Calories

9g 
Fat

3g 
Carbs

35g 
Protein

4

Calories
239

Total Fat
9g

12%

1g

7%

62mg

21%

Sodium
372mg

16%

3g

1%

2g

5%

0g

Protein
35g

Vitamin C
26mg

132%

Calcium
81mg

6%

Iron
1mg

7%

Potassium
767mg

16%

Blackened Salmon Fillets
Fire up succulent blackened salmon with an exciting blend of Cajun-style spices!

2 tablespoons ground paprika

1 tablespoon ground cayenne pepper

1 tablespoon onion powder

½ teaspoon ground white pepper

¼ teaspoon dried basil

¼ teaspoon dried oregano

4  salmon fillets, skin and bones removed

½ cup unsalted butter, melted

Mix paprika, cayenne pepper, onion powder, salt, white and black pepper, thyme, basil, and oregano together in a small bowl.

Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the spice mixture.

Heat 2 tablespoons melted butter in a large, heavy skillet over high heat. Add salmon and cook until blackened, 2 to 5 minutes. Lift fillets, add remaining melted butter to the skillet, and flip fillets into the butter. Cook until the other side is blackened and fish flakes easily with a fork, 3 to 5 minutes.

*Sherri*

511
Calories

38g 
Fat

5g 
Carbs

37g 
Protein

4

Calories
511

Total Fat
38g

49%

17g

86%

166mg

55%

Sodium
1248mg

54%

5g

2%

2g

7%

1g

Protein
37g

Vitamin C
4mg

20%

Calcium
38mg

3%

Iron
2mg

12%

Potassium
802mg

17%

Air Fryer Lobster Tails with Lemon-Garlic Butter
Air fry lobster tails for an elegant meal for two at home. They come out succulent and meaty. Delicious with lemony garlic butter and parsley.

2 (4 ounce) lobster tails

1 teaspoon lemon zest

1 clove garlic, grated

1 teaspoon chopped fresh parsley

2 wedges lemon

Preheat an air fryer to 380 degrees F (195 degrees C).

Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and meat with kitchen shears. Cut to, but not through, the bottoms of the shells. Spread tail halves apart. Place tails in the air fryer basket with lobster meat facing up.

Melt butter in a small saucepan over medium heat. Add lemon zest and garlic; heat until garlic is fragrant, about 30 seconds.

Transfer 2 tablespoons of butter mixture to a small bowl; brush this onto lobster tails. Discard any remaining brushed butter to avoid contamination from uncooked lobster. Season lobster with salt and pepper.

Cook in the preheated air fryer until lobster meat is opaque, 5 to 7 minutes.

Spoon reserved butter from the saucepan over lobster meat. Top with parsley and serve with lemon wedges.

   Tips  

You can use frozen lobster tails, just thaw them first before proceeding with instructions.

313
Calories

26g 
Fat

3g 
Carbs

18g 
Protein

2

Calories
313

Total Fat
26g

33%

16g

80%

129mg

43%

Sodium
590mg

26%

3g

1%

1g

3%

0g

Protein
18g

Vitamin C
13mg

65%

Calcium
73mg

6%

Iron
1mg

3%

Potassium
340mg

7%

Parmesan Crusted Chicken
This Parmesan-crusted chicken with mayo is the simplest and most savory way to dress up chicken breasts for a quick supper. Just top them with mayonnaise, sprinkle with Parmesan cheese and bread crumbs, and bake. Dinner will be ready in 30 minutes or less!

½ cup Hellmann's® or Best Foods® Real Mayonnaise

4 (5 ounce) boneless, skinless chicken breast halves

4 teaspoons Italian seasoned dry bread crumbs

Preheat the oven to 425 degrees F (220 degrees C).

Mix mayonnaise and Parmesan cheese together in a medium bowl until well combined.

Arrange chicken breasts on a baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs to coat.

Bake in the preheated oven until golden on top and chicken is cooked through, about 20 minutes.

400
Calories

28g 
Fat

2g 
Carbs

32g 
Protein

4

Calories
400

Total Fat
28g

36%

5g

25%

96mg

32%

Sodium
374mg

16%

2g

1%

0g

0%

0g

Protein
32g

Calcium
73mg

6%

Iron
1mg

7%

Potassium
249mg

5%

Baked Fish Fillets
Learn how long to bake fish with this great recipe that works well with any filleted fish. Cook time may vary depending on the type and thickness of fillets.

1 tablespoon vegetable oil, or to taste

2 pounds mackerel fillets

⅛ teaspoon ground black pepper

⅛ teaspoon ground paprika

Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with vegetable oil.

Place mackerel fillets in the baking pan; season with salt and pepper.

Mix butter, lemon juice, and paprika together in a bowl. Pour over mackerel fillets.

Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.

399
Calories

31g 
Fat

1g 
Carbs

28g 
Protein

6

Calories
399

Total Fat
31g

40%

10g

51%

109mg

36%

Sodium
540mg

23%

1g

0%

0g

Protein
28g

Vitamin C
3mg

14%

Calcium
21mg

2%

Iron
2mg

11%

Potassium
484mg

10%

Crumbed Chicken Tenderloins (Air Fried)
These air fryer chicken tenderloins beat chicken nuggets any day and the recipe is so simple. I tend to use chicken tenderloins but you can use sliced chicken breasts if easier.

1 large egg

½ cup dry bread crumbs

8  chicken tenderloins

Preheat an air fryer to 350 degrees F (175 degrees C).

Whisk egg in a small bowl. Mix bread crumbs and oil together in a second bowl until mixture becomes loose and crumbly.

Dip each chicken tenderloin into the bowl of egg; shake off any residual egg. Dip chicken into crumb mixture, making sure it is evenly and fully covered. Lay chicken tenderloins in the air fryer basket in an even layer.

Air-fry until no longer pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Allrecipes Magazine 

   Tips  

You can substitute butter for vegetable oil if desired.

253
Calories

11g 
Fat

10g 
Carbs

26g 
Protein

4

Calories
253

Total Fat
11g

15%

2g

12%

109mg

36%

Sodium
171mg

7%

10g

4%

1g

2%

1g

Protein
26g

Calcium
42mg

3%

Iron
2mg

9%

Potassium
231mg

5%

Old Bay-Seasoned Steamed Shrimp
Easy, spicy, steamed shrimp with Old Bay seasoning. Great for a super-quick dinner with a salad.

½ cup water

½ cup white vinegar

2 tablespoons seafood seasoning (such as Old Bay®)

1 pound fresh large shrimp, deveined with shells on

Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.

Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.

88
Calories

1g 
Fat

19g 
Protein

4

Calories
88

Total Fat
1g

1%

0g

2%

173mg

58%

Sodium
954mg

41%

Protein
19g

Vitamin C
2mg

10%

Calcium
35mg

3%

Iron
3mg

15%

Potassium
161mg

3%

Shrimp Egg Foo Young
This egg foo young recipe includes a delicious sauce to put on top of the patties. This is a very special recipe acquired when I worked at a Chinese restaurant to pay for my red 1966 VW bug when in high school! The recipe card is tattered and spotted now, but the dish is the best egg foo young I have ever had. To serve, place egg patty over steamed rice and put the sauce on top.

8 ounces fresh bean sprouts

1 cup cooked small shrimp

4  eggs

⅓ cup thinly sliced green onions

¼ teaspoon garlic powder

3 cups chicken broth

2 tablespoons sugar

2 tablespoons distilled white vinegar

Mix bean sprouts, shrimp, eggs, green onions, and garlic powder together in a large bowl until well combined.

Heat oil in a skillet over medium heat. Add about 1/2 cup of egg mixture into the skillet to make a patty. Repeat to add more patties to the skillet. Working in batches, fry patties until golden brown, about 4 minutes per side.

Meanwhile, whisk chicken broth, cornstarch, sugar, vinegar, and soy sauce together in a saucepan over medium-low heat; simmer until sauce thickens, about 5 minutes.

Spoon sauce over patties.

   Tips  

You can substitute cooked chicken or pork for the shrimp.

227
Calories

12g 
Fat

15g 
Carbs

15g 
Protein

4

Calories
227

Total Fat
12g

16%

3g

14%

248mg

83%

Sodium
598mg

26%

15g

5%

1g

5%

9g

Protein
15g

Vitamin C
10mg

49%

Calcium
54mg

4%

Iron
3mg

15%

Potassium
252mg

5%

Crispy Baked Walleye
Crispy breaded baked walleye without the need for frying! My husband only likes deep-fried fish, and he loves this. Feel free to use your favorite seasonings.

2  eggs

1 tablespoon water

⅓ cup dry bread crumbs

⅓ cup instant mashed potato flakes

1 teaspoon seasoned salt

4 (4 ounce) fillets walleye

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet.

Beat eggs and water together in a bowl until smooth; set aside. Combine bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with seasoned salt until evenly mixed. Dip walleye fillets into beaten egg, then press into bread crumb mixture. Place onto the prepared baking sheet.

Bake in the preheated oven until fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

   Tips  

You can also use tilapia or other white fish fillets.

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

221
Calories

6g 
Fat

10g 
Carbs

29g 
Protein

4

Calories
221

Total Fat
6g

8%

2g

12%

196mg

65%

Sodium
494mg

21%

10g

4%

1g

3%

1g

Protein
29g

Vitamin C
3mg

17%

Calcium
234mg

18%

Iron
3mg

14%

Potassium
550mg

12%

Shrimp Scampi
This easy shrimp scampi recipe is a simple but elegant shrimp dish. Combine it with garlic bread and a salad for a delicious dinner.

1 (8 ounce) package angel hair pasta

4 cloves minced garlic

1 cup dry white wine

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer to a serving bowl and keep warm.

Melt butter in a large saucepan over medium heat. Stir in shrimp and garlic. Cook and stir until shrimp turns pink, 3 to 5 minutes. Stir in wine and pepper; bring to a boil. Cook and stir for 30 seconds.

Pour shrimp with sauce over pasta in the serving bowl; toss well. Sprinkle with Parmesan cheese and parsley.

606
Calories

31g 
Fat

36g 
Carbs

35g 
Protein

4

Calories
606

Total Fat
31g

39%

18g

88%

247mg

82%

Sodium
680mg

30%

36g

13%

2g

8%

2g

Protein
35g

Vitamin C
5mg

23%

Calcium
245mg

19%

Iron
5mg

26%

Potassium
426mg

9%