Steamed Blue Crabs | Healthy Steamed Blue Crabs Quick Recipes

Steamed Blue Crabs

Ingredients: 
36 live blue crabs
1/2 cup seafood seasoning
1/2 cup salt
3 cups beer
3 cups distilled white vinegar
1/4 cup seafood seasoning

Procedures: 

• Right before cooking, carefully place each crab upside down and stick a knife through the shell, just behind mouth.
• Combine 1/2 cup seafood seasoning, salt, beer, and vinegar in a large stockpot over high heat. Bring to a strong simmer.
• Fit a screen over the beer mixture and layer the crabs on the screen. Be sure that the crabs are above the simmering liquid. Cover.
• Steam crabs until they turn bright orange and all of the blue/green color is gone, 20 to 30 minutes. Sprinkle with the remaining 1/4 cup seafood seasoning before serving.

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Sausage Stuffed Zucchini Boats

This is a new way to cook up zucchini and it was amazing!! The picture does not do it justice. I found this beauty over at Skinny Taste she has some other versions that look delicious also, along with lots of other yummy things!!  It was a bit time consuming to make, but well worth it.  The flavor combination is so delicious!! 

 

Sausage Stuffed Zucchini Boats
from skinnytaste
1 1/4 cups spaghetti sauce
4  medium zucchini (I used 5 small)
1 tsp oil
1/2 cup onion, finely diced
3 cloves garlic, crushed
1 lb sausage
1 cup shredded mozzarella cheese
8 teaspoons grated Parmesan cheese
Bring a large pot of water to boil.
Preheat oven to 400 degrees.  Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, garlic and onion. Drain grease if needed.  Return to the pan and add chopped zucchini, season with salt and pepper and cook about 2-3 minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly.

Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

This was delicious!! My family ate it all.  I should of doubled the batch.
Enjoy!!

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Healthy Pork with Clams Recipe | Healthy Pork Sea Foods Pork and Clams Quick Recipes

Pork with Clams

Ingredients
1 1/2 pounds pork roast, cut into 1 inch cubes
1 cup dry white wine
2 teaspoons paprika
1 bay leaf
2 whole cloves
salt and pepper to taste
2 cloves garlic, chopped
4 tablespoons margarine, divided
2 onions, sliced
4 tomatoes, chopped
5 cloves garlic, crushed
2 pounds clams in shell, scrubbed
4 teaspoons chopped fresh cilantro
2 teaspoons chopped fresh parsley
1 lemon, quartered

Procedures:
Put pork in a dish, and add the wine, paprika, bay leaf, cloves, pepper, salt and 2 cloves of garlic. Cover and refrigerate overnight, turning occasionally.

In a large saucepan, melt 2 tablespoons margarine. Saute onions, tomatoes and 5 cloves of garlic. Cook gently until onions are soft; add salt and pepper to taste.

Wash the clams, discarding any that are open. Add them to the onion/tomato mixture. Cover, Cook over high heat until all clams have opened.

Meanwhile, drain the pork; set marinade aside. Heat the remaining 2 tablespoons margarine in a large frying pan over medium heat. Cook pork until brown on all sides. Stir in marinade, and cook until there is very little liquid left. Keep turning pork or it will stick and burn!

Serve the pork/clams in their shells, and the onion mixture with boiled potatoes. Sprinkle everything with coriander and parsley, and garnish with lemon quarters.

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Healthy Spicy Lime Grilled Shrimp | Healthy Sea Foods Spicy Lime Grilled Shrimp Quick Recipes

Spicy Lime Grilled Shrimp

Ingredients
3 tablespoons Cajun seasoning
1 lime, juiced
1 tablespoon vegetable oil
1 pound peeled and deveined medium shrimp (30-40 per pound)

Procedures: 
Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 20 minutes.

Preheat an out of doors grill for medium heat, and gently oil the grate. take away the shrimp from the marinade, and shake off excess. Discard the remaining marinade.

Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.

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Baked Chicken Ranch Taquitos

I apologize It has been awhile since I have posted a recipe.  I have been having computer issues with my photo program.  So frustrating!! I have finally found another way to get the pictures here.  YAY!!  This is a delicious recipe.  I found it over at Six Sisters' Stuff (an amazing blog).  They look time comsuming but really come together pretty quickly.  The bacon ranch combo make for a great flavor change to the normal taquito.  I will be making these again and soon!!

 

Baked Chicken Bacon Ranch Taquitos
Adapted just a bit from Six Sisters' Stuff
1 (8 oz) package cream cheese, softened
12 slices of bacon, cooked and crumbled
4 cups cooked, shredded chicken
1/4 to 1/2 cup ranch dressing
2 cups shredded cheese
1/4 cup diced onions
20 (6-inch) flour tortillas
Salt

Preheat oven to 425 degrees.
Cover a cookie sheet with aluminum foil and spray lightly with cooking spray.
Mix together cream cheese, chicken, bacon, cheese, and onions. Add in 1/4 cup Ranch dressing and taste- add more if you want more of a Ranch taste. Mix well. Spoon 2-3 tablespoons of the chicken mixture into a flour tortilla (Hubby has requested next time I add more shredded cheese at this point.) and roll it up.

Place taquito seam-side down on the baking sheet. Repeat about 20 times. Once finished, spray the tops of the taquitos with non-stick cooking spray (or you could lightly brush some olive oil on them) and sprinkle with salt.

Place pan in oven and bale for 15-20 minutes (or until edges and tops are golden). I rotated min after the first 10 minutes. Let cool for a couple of minutes. 

We served ours with salsa ranch.  Mixing equal parts of salsa and ranch together.

Delicious!

Would make a great freezer meal!

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Progresso Recipe Starter Coupon

Get a head start with dinner on busy weeknights this September with coupons for Progresso Recipe Starters.  Click here for a coupon worth  $0.65 savings off the purchase of 1 can of Progresso® Recipe Starters Cooking Sauce.

I didn't want you to miss out on the savings!

Coming soon...a review and Progresso Recipe Starters gift pack giveaway!!

* Update: I just noticed Safeway has these on sale for .89 this week. You can only get two at that cost, but add the coupon and you get an amazing deal on these soups at .24/each!! 

Coupon information provided by MyBlogSpark.

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Mighty Perfect Cabbage & Broccoli Coleslaw ♥ Recipe

Today's healthy coleslaw recipe, a mix of colorful fresh cabbage and broccoli, cooked a little - just a little - in the microwave before adding a low-calorie vinaigrette. It's a slaw recipe with ambition, eager to please. Pretty green broccoli slaw? Yep. Low carb slaw? You bet! Weight Watchers-friendly slaw? Of course! Plus not just vegan, "Vegan Done Real".

So let's talk straight about all the things that can go wrong with a coleslaw recipe, the things that so easily and all too often do go wrong with a coleslaw recipe, turning out cole slaw like this:

Too soggy, too watery. (How many coleslaw recipes are victims of this?)
Too raw and well, cabbage-y.
Too bland and unseasoned. (Such a waste of good cabbage, these coleslaw recipes!)
Too much dressing which translates into "too many calories". (How many coleslaw recipes turn out to be complete disasters, calorie-wise?)
Like a plain-jane slaw with not enough going on, but some times, a cole slaw that just tries too hard, with too much going on. (Poor sad things, these coleslaw recipes.)

This coleslaw recipe fixes all those cole slaw problems! (Maybe we should put the Cooks Illustrated folks onto the European debt crisis.) This recipe is all about technique. (You could even apply the steps to your own favorite recipe.) There are two extra steps:
Keep Reading ->>>

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