Seared Cod with Orange Glaze

This is perfect light and tangy dish to start off the year healthy and economical. I mean, my meat and potatoes husband even liked it!

Pick N Save had cod on sale and I am pairing it with coupons and coming up with the tastiest money saving around! It is normally sale for $9.99/lb. and I got it for $4.99/lb. So, I grabbed a bunch of both to make my featured recipe today:

Seared Cod with Blood Orange Glaze
Ingredients:
Four 6-ounce-thick cod fillets
Extra-virgin olive oil
Kosher salt
1 cup orange juice
1 orange, zested, supremed and coarsely chopped
2 Tbs sugar
2 Tbs red wine vinegar
2 sprigs fresh thyme

Directions:
1. Preheat the oven to 250 degrees F.

2. Remove the fish from the refrigerator and let it come to room temperature, about 10 minutes.

3. Coat a large saute pan with olive oil and bring the pan to a high heat.

4. Pat the fish dry with paper towels and sprinkle both sides with salt.

5. When the oil is very hot but not smoking, gently add the fish to the pan. DO NOT try to move the fillets. After 2 to 3 minutes, shake the pan gently and the fish should unstick itself. If the pan was hot enough, it will release. If not, using a fish spatula, GENTLY scrape it from the bottom of the pan. Cook the fish for 1 more minute and then turn it over, placing it on a wire rack set in a sheet tray. Transfer to the oven and cook until cooked through, another 10 to 12 minutes.

6. Ditch the oil from the pan and add the orange juice, zest, chopped oranges, sugar, vinegar, thyme and a pinch of salt. Bring the liquid to a boil (BTB), reduce it to a simmer (RTS) and reduce the liquid by half. Taste and adjust the seasoning. The sauce should have a great tangy, sweet and sour mix.

7. Spoon the sauce over the seared cod and serve immediately.

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Inactive Time: 10 minutes
Total Time: 40 minutes

Nutrition Facts
Serving size: 1/4 of a recipe (12.5 ounces).
Percent daily values based on custom values.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 327.72
Calories From Fat (24%) 78.47
% Daily Value
Total Fat 8.88g 15%
Saturated Fat 1.32g 12%
Cholesterol 99.33mg 50%
Sodium 1537.18mg 64%
Potassium 1161.33mg 33%
Total Carbohydrates 18.95g 9%
Fiber 1.69g 6%
Sugar 14.51g
Protein 42.09g 66%

Recipe Type: Healthy, Light Meal, Main Course, Seafood

Source
Author: Ann Burrell
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/anne-burrell/seared-cod-with-blood-orange-glaze-recipe/index.html

Recipe Cost: $11.62 ($5.62 on sale)
Serving Cost: $2.91 ($1.41 on sale)



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I am posting this menu plan along with I'm an Organizing Junkie and $5 Dinners .

Chili's Spicy Garlic & Lime Shrimp

I love it when you can bring a restraunt favorite home to cook and Chil's Spicy Garlic and Lime Shrimp is one of them:-) I am also doing my menu planning with I'm an Organizing Junkie. So, here is my menu this week: Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! Shrimp was on sale for $8.99/lb. (normally $13.99/lb.) at Pick N Save. I grabbed a bunch to make my featured recipe today: Chili's Spicy Garlic & Lime Shrimp Ingredients: 2 Tbs butter 1 clove garlic, pressed 1 lb fresh large shrimp, peeled (about 1 pound) 1 lime 3/4 tsp salt 1/4 tsp ground black pepper 1/4 tsp cayenne pepper 1/4 tsp dried parsley flakes 1/4 tsp garlic powder 1/4 tsp paprika 1/8 tsp dried thyme 1/8 tsp onion powder Directions: 1. Make the seasoning blend by combining all the spices in a small bowl. 2. Preheat a large skillet over medium heat. 3. Add butter to the pan. 4. When the butter is melted, stir in the pressed garlic. 5. Immediately, add the shrimp to the pan. 6. Cut the lime in half and squeeze each half into the pan over the shrimp. 7. Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir. 8. Saute the shrimp for 5 to 8 minutes or until they begin to brown. 9. Be sure to cook both sides of all the shrimp. Servings: 4 Cooking Times Preparation Time: 5 minutes Cooking Time: 20 minutes Total Time: 25 minutes Nutrition Facts Serving size: 1/4 of a recipe (4.6 ounces). Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients. Amount Per Serving Calories 212.35 Calories From Fat (33%) 69.79 % Daily Value Total Fat 7.9g 12% Saturated Fat 4.05g 20% Cholesterol 187.63mg 63% Sodium 609.33mg 25% Potassium 331.26mg 9% Total Carbohydrates 10.39g 3% Fiber 0.71g 3% Sugar 0.48g Protein 24.8g 50% Recipe Type Main Course, Seafood Source Author: Chili's Source: http://www.recipezaar.com/Chilis-Spicy-Garlic-Lime-Shrimp-76470 Recipe: $14.43($9.43 on sale) Serving: $3.61 ($2.36 on sale)


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Shrimp Pesto with Whole Wheat Pasta

This light dish is perfect for New Year's resolutions that revolve around weight loss! You won't feel deprived with this one:-)

I am doing more menu planning with I'm an Organizing Junkie. Here is my menu this week:



Also, $5 Dinners inspires us all to make low cost dinners. In that spirit, I am taking what Pick N Save has on sale, pairing it with coupons and coming up with the tastiest money saving around! This week, they have ground beef on sale for $1.88 lb. (normally $2.93/lb.) I bought a bunch to make my spaghetti and to freeze for later.

But my recipe has nothing to do with beef. I picked up some shrimp when it was on sale over the holiday and made this little number:

Shrimp Pesto with Whole Wheat PastaIngredients:
1 lb Whole-wheat spaghetti
1 ladle cooking water
1 tbs olive oil
1 cloves garlic
1/2 lb Shrimp
1/4 cup Pesto

Directions:
1. Make the pasta per the package directions. Reserve 1 ladle of the cooking water for the sauce.

2. Add 1 tablespoon of olive oil and 2 cloves of garlic to a large skillet over medium high heat for one minute. Add shrimp and sauté until pink.

3. Add the reserved ladle of water and the pesto to the shrimp. Toss with pasta and serve.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (5.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 236.79
Calories From Fat (31%) 73.01
% Daily Value
Total Fat 8.28g 13%
Saturated Fat 1.31g 7%
Cholesterol 58.37mg 19%
Sodium 86.06mg 4%
Potassium 229.47mg 7%
Total Carbohydrates 28.95g 10%
Fiber 4.14g 17%
Sugar 0.88g
Protein 13.83g 28%

Recipe Type
Harvest, Light Meal, Main Course, Pasta, Published, Seafood, Simple Supper, Summer

Reviews
5 stars - This is a family favorite. - Susan Ewing 6/21/2010

Source
Author: Susan Ewing
Recipe Cost: $5.26
Serving Cost: $0.88



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Special Fried Rice with Shrimp

Happy Monday:-) Check me out over at At Work, At Play or At Home All Day :-)

I am doing more menu planning with I'm an Organizing Junkie . Now, I am getting more ambitious and adding the weekend. Wish me luck:-)

Here is what I plan on serving this week:


Monday: Spaghetti Dinner
Tuesday: Chicken and Pasta
Wednesday: Special Fried Rice with Shrimp (see recipe below)
Thursday: Leftover Buffet
Friday: Eat Out
Saturday: Birthday Party with Cupcakes and Sloppy Joes
Sunday: Leftover Sloppy Joes

Special Fried Rice with ShrimpIngredients:
2-3/4 c water
1-1/2 c white rice
3 Tbps vegetable
2 eggs, beaten
2 cloves garlic, chopped
2 inches fresh ginger, minced
1/2 cup shredded carrots,
1 small red bell pepper, diced
4 scallions, thinly sliced on the bias
1/2 cups frozen peas
1/3 cups soy sauce
16 frozen shrimp

Directions:
1. Cook rice per package instructions.

2. Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes.

3. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.

Serves 4

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 449.14
Calories From Fat: 124.58
Total Fat: 14.08g
Saturated Fat: 1.81g
Cholesterol: 122.67mg
Sodium: 788.32mg Potassium: 359.92mg
Total Carbohydrates: 68.35mg
Fiber: 3.69g
Protein: 11.53g

Recipe Author: Rachael Ray Recipe Source: http://www.foodnetwork.com/

Recipe: $3.16
Serving: $0.79

Grilled Citrus Salmon with Lemon Rice and Cucumber Salsa

This moist salmon dish is bursting with the wonderful tartness of lemon and lime. It is a pefect light lunch or dinner for warm summer days and nights when you don't want a heavy meal bringing you down. Thanks Martha Stewart for the inspiration and the sauce recipe!

Salmon

4 Salmon fillets

Olive Oil for rubbing

Salt and pepper for taste

Citrus Sauce

Lemon Rice

2 cups instant rice

2 cups water

2 tbsps butter

1 Lemon, zested and juiced

Cucubmer Salsa

1 medium cucumber, cut into 1/8-inch chunks

1/4 cup chopped onion

1 tbsp fresh parsley, chopped

1 Lime, juiced

2 tbsp olive oil

Salt and pepper to taste

1. Rub salmon with olive oil and season with salt and pepper. Place salmon skin-side up on a hot grill pan. It need to be hot to get a good sear for a crispy skin and to lock in the juices. Cook 5 minutes a side.

2. While the salmon is grilling, prepare the Lemon Rice. Add all ingredients in a microwave-safe bowl. Cover and cook on high for 5 minutes. Let sit for 5 more minutes before serving.

3. While the rice is cooking, make the Cucubmer Salsa. In a medium bowl, toss cumcumber, onion and parsley together. In a small bowl, whisk lime juice and olive oil together until it thickens slightly. Season with salt and pepper.

4. To serve, scoop a mound of Lemon Rice in the middle of a dinner plate. Top the rice with the salmon and drizzle with Citrus Sauce . Spoon the Cucumber Salsa around the rice and salmon. Garnish with additional parsley and grilled lemon wedge, if desired.

Serves 4