Fish Tacos with Lime-Cilantro Crema

This recipe is from the Magazine Cooking light. I love fish tacos and this one is really good.

Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 TB mayonnaise (I use reduced fat)
3 TB reduced fat sour cream
1 ts grated lime rind
1 1/2 ts fresh lime juice
1/4 ts salt
1 garlic clove, minced
Tacos:
1 ts ground cumin
1 ts ground coriander
1/2 ts smoked paprika
1/4 ts ground red pepper
1/8 ts salt
1/8 ts garlic powder
1 1/2 lbs red snapper fillets (I have always used Tillapia fillets)

Corn tortillas
2 cups shredded cabbage or romaine lettuce (I have only used lettuce)

Preheat oven to 425*. Combine all the ingredients listed under crema in a bowl and set aside. To prepare tacos, combine cumin, coriander, paprika, red pepper, salt and garlic powder in a small bowl, and sprinkle spice mixture evenly over both sides of the fish fillets. Place fish on a baking sheet coated with cooking spray (I cover it with foil first to make clean up easier). Bake at 425* for 9 minutes or until fish flakes easily when tested with a fork. Place fish in a bowl and break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas, top each with lettuce and crema.

Sesame Shrimp Stiry Fry

I found this recipe on Allrecipes.com. I love stir fry, especially ones with a strong sesame oil flavor like this one.

1 lb medium shrimp, peeled and deveined
¼ t ground ginger
¼ t cayenne pepper
1 clove garlic, minced
1 TB sesame seeds
¼ t black pepper
2 TB sesame oil
1 red bell pepper, sliced into strips
3 green onions, sliced
3 TB teriyaki sauce
½ snow peas or sugar snap peas
1/8 cup cornstarch
¾ cup chicken broth
¼ t salt

Combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large food storage bag and allow to marinate in the fridge.

Heat sesame oil in a large skillet or wok. Add red bell pepper and green onions; sauté 3 to 4 minutes to soften slightly and add teriyaki sauce. Add peas and shrimp with sauce and sauté 4 minutes or until shrimp is opaque.

Stir cornstarch into chicken broth and add to wok; cook , stirring until mixture boils. Sprinkle with salt. Serve and eat over rice.

Crust-less Crab Quiche

This is a Weight Watchers recipe that my mom made a lot growing up. It is super fast and easy.

4 ounces crab meat, flaked (imitation works fine)
4 ounces shredded cheddar cheese
¼ cup chopped green onions
4 eggs
1 cup evaporated skim milk
½ teaspoon each salt and powdered mustard
1/8 teaspoon pepper
Dash of paprika

Preheat oven to 400*. Spray 8” pie plate with cooking spray; set aside. In medium bowl combine crab meat, cheese and onions; using the back of a spoon, press crab meat mixture over the bottom and up the sides of sprayed pie plate. Using a wire whisk, in a medium bowl, beat together; eggs, milk, salt, mustard and pepper. Pour over crab meat mixture. Sprinkle with paprika and bake until set, about 30 minutes. Remove from oven and let stand 5 minutes before serving.