Fish Tostadads with Chili Lime Cream

Ingredients

1 lb. fresh tilapia or cod fillets
1/2 tsp. chili powder
1 lime, halved
1/2 cup sour cream
1/2 tsp. garlic powder
8 6-inch tostada shells
2 cups shredded cabbage mix
1 avocado, halved, seeded, peeled, and sliced (optional)
1 cup cherry tomatoes, quartered (optional)
Bottled hot pepper sauce (optional)

Directions

Preheat broiler. Sprinkle fish with 1/4 teaspoon of the chili powder and 1/4 teaspoon salt.
For chili-lime cream, in bowl squeeze 2 teaspoons juice from half the lime. Stir in sour cream, garlic powder, and remaining chili powder; set aside. Cut remaining lime half in wedges for serving.
Place fish on unheated greased broiler rack; tuck under thin edges. Place shells on baking sheet on lowest rack. Broil fish 4 inches from heat 4 to 6 minutes per 1/2-inch thickness, until fish flakes with fork. Break in chunks.
Serve tostadas with cabbage, chili-lime cream, avocado, tomatoes, lime, and pepper sauce.
Serves 4.

Easy Shrimp Pasta

2 Tbsp. Balsamic Vinaigrette Dressing

1/2 lb. shrimp, cleaned (about 10 large)

3/4 cup chopped tomatoes (about 1 medium)

2 oz. (1/4 of 8-oz. pkg.) Cream Cheese, cubed

2 Tbsp. chopped fresh basil leaves, divided

1/4 lb. (4 oz.) fettuccine, cooked, drained

2 Tbsp. Shredded Parmesan Cheese

POUR dressing over shrimp in small bowl; cover. Refrigerate 20 min. to marinate. Remove shrimp from marinade; set aside. Heat large skillet on medium heat; add shrimp. Cook 3 min. or until shrimp turn pink, stirring frequently. Remove shrimp from skillet, using slotted spoon; cover to keep warm. Set aside.

ADD tomatoes, reserved marinade, cream cheese and 1 Tbsp. of the basil to same skillet; cook and stir 3 min. until well blended. Add shrimp; cook until heated through, stirring occasionally.

PLACE hot fettuccine on large serving platter; top with the shrimp mixture. Sprinkle with remaining 1 Tbsp. basil and the shredded cheese.

Maple-Glazed Grilled Salmon

3/4 C. maple syrup
2 Tbsp ketchup
1 Tbsp brown sugar
1 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
1/2 tsp salt
1/2 tsp ground mustard
1/8 tsp hot pepper sauce
1 salmon fillet (2 pounds)

In a bowl, whisk first 8 ingredients. Pour 1/2 cup into a large resealable plastic bag; add salmon. Turn to coat and refrigerate for up to 2 hours (I usually just marinate for 30 mins). Cover and refrigerate remaining marinade.

Using grill, grill salmon skin side up over med-high for 2-4 minutes. Transfer to a double thickness heavy duty foil. Spoon some of the reserved marinade over salmon. Fold foil around salmon and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Brush with remaining marinade after cooking. (If not using a grill just cook in foil in oven at 400 degrees until fish flakes easily).

*Recipe from Taste of Home's Light and Tasty

New Orleans Shrimp and Rice

1 stick of unsalted butter
1 tablespoon plus 1 teaspoon flour
2 green bell peppers, cut lengthwise
1 large onion, halved and cut lengthwise
2 celery stalks, cut into 1/2 inch pieces
1 28 oz can whole plum tomatoes, crushed
1 14 oz can chicken broth
2 teaspoons fresh chopped parsley
1 1/2 teaspoons Cajun seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon hot sauce
1 pound shrimp, peeled and deveined
2 cups cooked white rice, for serving

Melt butter over med. heat. Add flour and stir until brown (3-4 min). Add bell peppers, onion, & celery; cook until softened (apx. 7 min). Add tomatoes, broth, parsley, spices, salt and hot sauce. Bring to a boil; reduce heat and simmer low for 30 min. Stir in shrimp and cook until pink (3-5 min). Serve over rice. Great with cornbread!