Linguini with Shrimp

This was a simple and easy dish to make. It took longer to clean up then to make this meal!

1/4 lb. linguini

2 Tbs. olive oil

2 garlic cloves, minced

1lb. large shrimp, peeled and devain

1/3 cup freshly squeezed lemon juice

1/2 cup white wine

1 cup chopped fresh, flat-leaf parsley

salt and freshly ground black pepper to taste

• Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water.



• Meanwhile, heat the olive oil in a large skillet over a medium -high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp form the pan and set aside. Add the lemon juice , white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Return the shrimp to the pan and stir in the parsley.



• Add the drained linguini to the shrimp mixture, tossing to combine. Season with salt and pepper to taste.



• serves 4

adapted from small changes big results ellie krieger, ms,rd

Orange Teriyaki Salmon

I haven't made salmon in awhile and this is a quick and simple recipe. I keep all the ingredients on hand so I have dinner ready in thirty minutes. I also made steamed snow peas and rice to go with it.

3 Tbs. orange juice

2 Tbs. low sodium soy sauce

1 Tbs. rice vinegar

1 Tbs. honey

1 tsp. bottled minced garlic

2 tsp. ground fresh ginger

4 (6oz) salmon fillets

• Preheat oven to 450 degrees F.
• Combine first 6 ingredients in an 8"sq. baking dish, stirring with whisk. Add fresh fish to baking dish; spoon sauce over fish. Bake at 450 degrees F. for 15 minutes.
• yield 4 servings

Crab Cakes Our Way

I love when my husband suggests ideas for dinner so I was excited when he said he wanted crab cakes. Since he is a picky eater I was happy to find an easy recipe with ingredients he would enjoy. You'll love how simple these are to prepare.

1 lb. fresh crabmeat ( I used imitation crabmeat)
6 to 8 multigrain saltine crackers, finely crushed ( I used breadcrumbs)
1/2 cup mayonnaise
1 large egg, lightly beaten
1 TBS. minced fresh parsley
1-1/2 tsp. Old Bay seasoning
1/2 tsp. dry mustard
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
2 TBS. butter or margarine

• Drain and flake crabmeat, removing any bits of shell. (If using imitation crabmeat like I did make sure it is chopped up very fine)
• Combine crushed crackers and next 7 ingredients; gently fold crabmeat into mixture. Shape into 6 thin patties.
• Melt butter in a skillet over medium heat. (I used canola oil, when I used the butter it burned my patties to quickly)

Add crab cakes: cook 4 to 5 minutes on each side or until golden. Drain on paper towels.

Adapted from Southern Living Cookbook pg. 237