Caramel Glazed Salmon

Caramel Glazed Salmon

- 1 1/2 - 2 lbs fresh salmon

- 1/2 tsp salt

- 1/8 tsp cayenne pepper

- 1/4 cup brown sugar

- 2 Tbsp Dijon mustard

- 1 Tbsp melted butter

- 1/2 tsp dried dill weed

Sprinkle salmon with salt and cayenne; set aside.

In a small bowl, combine the brown sugar, mustard, butter, and dill. Place salmon skin side down on a greased pan or baking dish. Brush salmon with half of glaze. Bake at 425 degrees for 6 minutes. Take out and brush with other half of glaze. Bake an additional 10 minutes, and then set broiler in high and bake for an additional 4 minutes or until fish flakes easily with a fork. 

Slow Cooker Corn and Crab Chowder

We are not a fish eating household. I occasionally like salmon, and a couple of us like shrimp, but other then that, no fish here. I have always loved a good crap dip, though! So when I found this chowder recipe, I knew I had to try it. My 12 year old daughter and I LOVED it. I froze the leftovers into individual servings for us to have for lunch later in the week, and it froze very well!!!

Slow Cooker Corn and Crab Chowder
submitted by Camille
adapted from July 2010 Family Circle Magazine

Ingredients

2 cans (14.5 oz each) chicken broth
1/2 lb potatoes, peeled and diced
1 cup carrots, cut into 1/4 pieces
1 medium sized onion, chopped
2 ribs celery, trimmed and diced
couple of sprinkles of Thyme
1/4 tsp Old Bay seasoning
3 ears corn on cob, husks removed
1 sweet red pepper, seeded and diced
1 can (12 oz) evaporated milk
2 Tbsp cornstarch
1/4 tsp salt
8 oz container of pasteurized crab claw meat

1. Combine chicken broth, potatoes, carrots, onion, celery, thyme, and Old Bay in a large slow cooker. Place corn on the cob on top of the vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. In a bowl, stir together red pepper, evaporated milk, cornstarch and salt.
3. Uncover slow cooker and remove corn to a cutting board. Stir red pepper mixture into slow cooker, replace cover and cook on either HIGH or LOW for 1 hour.
4. Meanwhile, when cool enough to handle, cut kernels from cobs. Stir corn kernels and crabmeat into soup and heat through. Serve warm.

Low-Fat Zesty Shrimp and Pasta

I am not a big fish eater. I do like salmon and shrimp, but that's about it. We all like shrimp here at our house, but since it can be pricey, we only get it when it's a really good sale!!!!! And this week it was on sale!!!! Here is a new, and yummy and fresh recipe I came across!! We all really liked it, even my 23month old who scarfed down 2 HELPINGS!!!!!! I love seeing my kids like healthy meals!!!!



Low-Fat Zesty Shrimp and Pasta
submitted by Camille
(adapted from Kraft Foods)

9 oz cooked pasta (I used whole wheat linguine)
1 lb cleaned large shrimp (21-30 count)
3/4 cup Fat free Zesty Italian dressing
1 small onion, thinly sliced
1 can (14oz) artichoke hearts, drained and cut in half
1 Tbsp chopped fresh parsley
1/4 cup Parmesan cheese

Cook and stir shrimp in 1/2 cup on the dressing in large skillet on medium-high heat for about 2 min. Add onions, artichokes and parsley. Continue cooking until shrimp turns pink and veggies are tender, stirring frequently.
Toss with hot cooked pasta and remaining 1/4 cup dressing. Sprinkle with Parmesan cheese.