Seafood Fanatic (winks at SVS)
In a large saucepot over low heat, cook 1 leek, cleaned and chopped, and 4 cloves of minced garlic, 7 min., or until fragrant and softened.
Stir in 1 can (28 ox) crushed tomatoes; 2 bottles of clam juice (8oz each) and 1 package of chili seasoning (1.25 oz)
Increase heat to high and bring mixture to a boil. Reduce heat and cook for 10 minutes more.
Add 1 lb salmon skined and cubed and 1 lbs of medium shrimp, peeled and deveined; simmer mixture for 10 minutes or until salmon flakes easily with a fork and shrimp are opaque.
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Fiesta Beef Enchiladas
Ingredients
1 pound (8 ounces) 95% lean ground beef
1/2 cup sliced green onions
2 teaspoons minced garlic
1 cup cooked white or brown rice
1-1/2 cups chopped tomatoes, divided
3/4 cup frozen corn, thawed
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend or Cheddar cheese, divided
1/2 cup salsa or picante sauce
12 (6- to 7-inch) corn tortillas
1 can (10 ounces) mild or hot enchilada sauce
1 cup shredded romaine lettuce
1. Preheat oven to 375°F. Spray 13×9-inch baking dish with nonstick cooking spray; set aside.
2. Brown ground beef in medium nonstick skillet 6 to 8 minutes over medium-high heat, stirring to separate meat. Drain fat. Add green onions and garlic; cook and stir 2 minutes.
3. Add rice, 1 cup tomato, corn, 1/2 cup cheese and salsa to meat mixture; mix well. Spoon mixture down center of tortillas. Roll up; place seam side down in prepared dish. Spoon enchilada sauce evenly over enchiladas.
4. Cover with foil; bake 20 minutes or until hot. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 cup tomato.
In a large saucepot over low heat, cook 1 leek, cleaned and chopped, and 4 cloves of minced garlic, 7 min., or until fragrant and softened.
Stir in 1 can (28 ox) crushed tomatoes; 2 bottles of clam juice (8oz each) and 1 package of chili seasoning (1.25 oz)
Increase heat to high and bring mixture to a boil. Reduce heat and cook for 10 minutes more.
Add 1 lb salmon skined and cubed and 1 lbs of medium shrimp, peeled and deveined; simmer mixture for 10 minutes or until salmon flakes easily with a fork and shrimp are opaque.
--------------------------------------------------------------------------
Fiesta Beef Enchiladas
Ingredients
1 pound (8 ounces) 95% lean ground beef
1/2 cup sliced green onions
2 teaspoons minced garlic
1 cup cooked white or brown rice
1-1/2 cups chopped tomatoes, divided
3/4 cup frozen corn, thawed
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend or Cheddar cheese, divided
1/2 cup salsa or picante sauce
12 (6- to 7-inch) corn tortillas
1 can (10 ounces) mild or hot enchilada sauce
1 cup shredded romaine lettuce
1. Preheat oven to 375°F. Spray 13×9-inch baking dish with nonstick cooking spray; set aside.
2. Brown ground beef in medium nonstick skillet 6 to 8 minutes over medium-high heat, stirring to separate meat. Drain fat. Add green onions and garlic; cook and stir 2 minutes.
3. Add rice, 1 cup tomato, corn, 1/2 cup cheese and salsa to meat mixture; mix well. Spoon mixture down center of tortillas. Roll up; place seam side down in prepared dish. Spoon enchilada sauce evenly over enchiladas.
4. Cover with foil; bake 20 minutes or until hot. Sprinkle with remaining 1/2 cup cheese; bake 5 minutes or until cheese melts. Top with lettuce and remaining 1/2 cup tomato.
