Paleo Pecan-Maple Salmon

"This recipe is not only easy but healthy and tasty! Paleo, gluten-free and dairy-free!"    

• 4 (4 ounce) fillets salmon
Salmon Sockeye Fillets, Fresh
1 lb For $13.99 - Expires in 4 days


• salt and ground black pepper to taste
• 1/2 cup pecans
• 3 tablespoons pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle pepper powder




• 1/2 teaspoon onion powder

     Directions

• Prep
  15 m
• Cook
  12 m
• Ready In
  2 h 27 m

1. Place salmon fillets on a baking sheet and season with salt and black pepper.
2. Combine pecans, maple syrup, vinegar, paprika, chipotle powder, and onion powder in a food processor; pulse until texture is crumbly. Spoon pecan mixture on top of each salmon fillet, coating the entire top surface. Refrigerate coated salmon, uncovered, for 2 to 3 hours.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Bake salmon in the preheated oven until fish flakes easily with a fork, 12 to 14 minutes.

Baked Halibut Steaks

"An Italian-style vegetable and feta cheese topping is the perfect enhancement to delicious baked halibut."      

Ingredients

30 m 4 servings 259 cals

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• 1 teaspoon olive oil
• 1 cup diced zucchini
• 1/2 cup minced onion
• 1 clove garlic, peeled and minced
• 2 cups diced fresh tomatoes
Tomatoes Heirloom
1 lb For $3.99 - Expires in 7 days

• 2 tablespoons chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 (6 ounce) halibut steaks

• Prep
  15 m
• Cook
  15 m
• Ready In
  30 m

1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease a shallow baking dish.
2. Heat olive oil in a medium saucepan over medium heat and stir in zucchini, onion, and garlic. Cook and stir 5 minutes or until tender. Remove saucepan from heat and mix in tomatoes, basil, salt, and pepper.
3. Arrange halibut steaks in a single layer in the prepared baking dish. Spoon equal amounts of the zucchini mixture over each steak. Top with feta cheese.
4. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Turkey Cabbage Rolls

"This is my version of cabbage rolls using ground turkey instead of ground beef. This dish freezes well, so you can have half for dinner and freeze the other half for another time. Mashed potatoes make a good side dish."

Original recipe makes 8 servings Change Servings

• 1 cup water
• 1/2 cup uncooked long grain white rice
• 16 large cabbage leaves
• 2 tablespoons olive oil
• 1 pound ground turkey
• 1/3 cup chopped onion
• 1 egg, beaten
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

• 1 (8 ounce) can tomato sauce
• 2/3 (6 ounce) can tomato paste
• 1 cup water
• 3 tablespoons brown sugar
• 2 teaspoons lemon juice
• 1 teaspoon Worcestershire sauce
•  
• 2 cups baby carrots, sliced lengthwise

Directions

1. In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish.
3. Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside.
4. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper.
5. In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce.
6. Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls.
7. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.

Shrimp

Shrimp

While shrimp may be small, they certainly are anything but shrimpy in their appeal. In fact, these deliciously clean and crisp tasting crustaceans are the most popular seafood in the United States, not counting canned tuna fish. The firm, translucent flesh of raw shrimp comes in a wide range of colors depending upon the variety. It can be pink, gray, brownish or yellow. Once cooked, the flesh of these crustaceans becomes opaque and cream or pinkish in color. 

• Shrimp is an excellent source of selenium, this neutralizes the injurious effects if free radicals which is the main cause of cancer and other degenerative diseases.
• Shrimp has low-fat and low-calorie protein, a four ounce serving of shrimp supplies 23.7 grams of protein for a mere 112 calories and less than a gram of fat.
• Shrimp is a very good source of vitamin D. This vitamin regulates the absorption of calcium and phosphorus, which is essential for strong teeth and bones.
• Shrimp has anti-inflammatory qualities that can help reduce gum swelling.
• Shrimp is a good source of vitamin B12. This vitamin is important for the proper brain function and essential for the formation and maturation of blood cells.
• Shrimp is also a good source of omega-3 fatty acids which reduce the risk of cardiovascular problems because it reduces cholesterol in the blood.
• Omega-3 fatty acids can also ease the symptoms of premenstrual syndrome, avoid blood clots, prevent the development of rheumatoid arthritis, slows the growth of cancerous tumors, and helps prevent Alzheimer's disease.