Miso-Glazed Scallops with Noodles

Like the Toasted Quinoa Salad with Scallops and Snow Peas recipe, this Miso-Glazed Scallops with Noodles has a Japanese flavor to it thanks to the miso, mirin, and rice vinegar.  However, unlike the previous recipe, this dish has a sweet and salty taste to it that you’ll love!

I paired this dish with Caramelized Green Beans and Sweet Onions because the sauce in this dish caramelizes in the pan.  But feel free to keep the side simple and have a mixed greens salad with a citrus dressing.

Servings: 2
Active Time: 25 minutes
Total Time: 30 minutes

Ingredients

4 ounces soba noodles or whole-wheat spaghetti
1 ½ tablespoons white miso
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon canola oil
½ teaspoon minced fresh ginger
½ pound dry sea scallops, tough muscle removed
1 teaspoon extra-virgin olive oil
½ cup sliced scallions

Caramelized Green Beans and Sweet Onions

If you have the patience to sauté this side dish, it is well worth the wait!  This has been a favorite every time I’ve made it, so definitely make it a point to try this!

Also, don’t be frustrated if the veggies don’t start to brown according to the time in the recipe.  First time I made this side, it took a lot longer than expected because of the stove top and pan I used.  Feel free to increase the heat of the stove if you’re not using a gas stove.  Enjoy!

Servings: 2
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

4 to 5 oz sweet onion
1 ½ tablespoons extra-virgin olive oil
6 oz green beans, trimmed and halved
8 to 10 medium fresh sage leaves
½ teaspoon Kosher salt, and more if needed
1 tablespoons fresh orange juice

Arugula and Prosciutto Pizza

I try very hard to eat healthy food.  But sometimes I can’t help but want delicious, wonderful, scrumptious pizza.  So when I found this recipe, I knew it wouldn’t be as healthy as fish, but the whole wheat crust, arugula and fresh tomatoes help.  Plus, you can put as much or as little prosciutto and cheese as you want.  Hooray for portion control!  When I made this, I used Whole Foods whole wheat pizza dough and fontina cheese, but feel free to make your own pizza dough and choose either fontina or mozzarella cheese. Don’t you love how pizza allows you to have this versatility? 🙂

Tips:  To make a more personalized pizza, cut ingredients in half; I’ve included the smaller version in my Printable Recipes section.

Also, if you don’t think you’re going to finish the whole pizza in one sitting, cut your pieces and add the arugula and tomato piece-by-piece.  That way, when you want to eat the pizza later, you can reheat it without ruining the arugula.

Servings:  6
Active Time:  35 minutes
Total Time:  35 minutes

Ingredients

1 pound prepared pizza dough, preferably whole-wheat
2 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced
2 ounces very thinly sliced prosciutto, cut into thin strips (about ¼ cup)
1/2 teaspoon crushed red pepper
1 cup shredded fontina or part-skim mozzarella cheese
2 cups packed coarsely chopped arugula
1 cup chopped tomato

Maple Soy Salmon

This is one of my favorite meals to make because it’s simple and delicious.  For those of you who aren’t big fans of salmon, the sweet and salty combination of the maple syrup and soy sauce is all you need to change your mind about it.  You’ll want to make this every night!  Lastly, I usually pair this with steamed veggies, but feel free to make whatever side you’d like!

Servings:  2
Active time:  10 minutes
Total time:  1 hour

Ingredients

2 tablespoons maple syrup
1 tablespoon low-sodium soy sauce
1/2 clove garlic, minced
1/8 teaspoon garlic salt
1/8 teaspoon ground black pepper
1/2 pound salmon

Beer-Battered Tilapia with Mango Salsa

I love mangoes.  And beer.  I definitely love beer.  So when I can combine two wonderful ingredients into one delicious, healthy dish, I do it!  This dish is super easy to make and can definitely be made on a weeknight.  The part that takes the longest is chopping the mango, onion and cilantro!  I paired it with a side of steamed green beans, but feel free to make whatever side your heart desires.

Servings:  2
Active Time:  30 minutes
Total Time: 35 minutes

Ingredients

Mango Salsa
1/2 ripe mango, diced (3/4 cups)
1/8 cup finely chopped red onion
1 tablespoon lime juice
1 tablespoon rice vinegar
1/2 tablespoon chopped fresh cilantro

Tilapia
1 1/2 tablespoons whole-wheat flour
1 tablespoon all-purpose flour
1/8 teaspoon ground cumin
1/8 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper
1/4 cup beer
1/2 to 3/4 pounds tilapia fillets, cut in half lengthwise
2 teaspoons canola oil, divided

Fish Tacos with Mango Avocado Salsa

Fish tacos may be one of the greatest things ever, especially when the salsa has the sweetness of mango and the fish has some flavor.  This is a super easy recipe that could totally be made on a weeknight.  One note:  If you have large tortillas, you’ll probably only need one per serving.  I know the recipe calls for 4 total (2 per serving), but I definitely didn’t need it.  Also, the fish, mango avocado salsa, and spinach could work as a salad if you want to cut out the wrap.  Versatility!

Servings:  2
Active Time:  35 minutes
Total Time:  35 minutes

Ingredients

Fish Tacos
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1/2 pound firm white fish, such as halibut or tilapia
1/2 tablespoon canola oil
1 cup chopped spinach
4 whole wheat tortillas

Mango Avocado Salsa
1/4 chopped peeled ripe mango
1/2 avocado sliced and peeled
1/8 cup finely chopped red onion
1/4 jalapeño pepper, finely chopped
1 tablespoon finely chopped fresh cilantro
1/2 tablespoon freshly squeezed lime juice

Broiled Lobster Tails

I used to think lobster was something only to be ordered at restaurants.  Then I went to my local Whole Foods for my weekly grocery run and the guy behind the seafood counter said the lobster tails were going to be on sale for $4.99 per tail later that week (original price is $9.99 per tail).  What?!  Needless to say, I went back and bought 4 lobster tails–they range from 4 to 5 ounces, so for a decent portion I bought two per person.  While I wouldn’t recommend making lobster on a regular weeknight, when your local Whole Foods has that kind of sale, plan it into your week!

This recipe is super easy and can be made as a weeknight dinner.  The delicious side in the picture is Corn Sauté with Cumin, Coriander and Lemon.

Servings:  2
Active Time:  12 minutes
Total Time:  20 minutes

Ingredients

4 small lobster tails (4 to 5 oz) or 2 large lobster tails (8 to 10 oz)
1/4 cup butter, melted
1/2 tsp ground paprika
Kosher salt and ground pepper, to taste
1 lemon (if you want to add use the juice over the lobster)

Corn Sauté with Cumin, Coriander and Lemon

I had to move this up on my publishing queue because my husband absolutely LOVED this side and I wanted to share it with you ASAP!

I bought this book called Fast, Fresh & Green by Susie Middleton and haven’t really made too many things from there.  But since I love veggies and I’m tired of microwaving those steam-in-a-bag veggies, I decided to start making my own medleys!  Feel free to experiment with this by using other spices or lime instead of lemon.

Also, here’s the recipe for the Broiled Lobster Tail that’s also in the picture below.

Servings:  2
Active Time:  15 minutes
Total Time:  20 minutes

Ingredients

1 tablespoon unsalted butter, divided
1/2 tablespoon extra-virgin olive oil
3/4 cup yellow onion, diced
1/2 teaspoon Kosher salt, divided; add more if needed
1 cup fresh corn kernels
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon lemon zest, finely grated
Freshly ground black pepper
1/4 lemon
2 tablespoons chopped fresh cilantro

Broiled Sea Bass with Ricotta-Pea-Avocado Puree

I absolutely LOVE sea bass and avocado, so when I discovered this recipe I knew it would please me.   The slight spiciness of the sea bass with the sweet, creamy taste of the puree is delicious!

Originally, it didn’t call for avocado in the puree, but I cut down on the cheese to add this healthy fruit for a creamier (and healthier) texture.  Not only is this really easy to make, but I can almost guarantee it’s a crowd pleaser (my husband loves when I make this dish).  Note:  You can also substitute the sea bass for halibut if you’d like.

Servings:  2
Active Time:  15 minutes
Cook Time:  10 minutes

Ingredients

2 small carrots (or 7 baby carrots), quartered lengthwise
1/2 medium red onion, thinly sliced
1/2 zucchini, cut into half moons1
1 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground peppers
2 6-ounce sea bass fillets
1/4 teaspoon smoked paprika
1/2 10-ounce package frozen peas
1/6 cup ricotta cheese
1/2 to 1 avocado (depends on how creamy you want it to be)
1 garlic clove
1 teaspoon sambal

Toasted Quinoa Salad with Scallops and Snow Peas

I found out I liked scallops thanks to this meal.  Although this is technically a “salad”, the scallops, quinoa, and snow peas combine to make a very satisfying and filling dish.  If you still feel hungry 20 minutes after this, have some “dessert”, a.k.a. fresh fruit.  Printable recipes are at the bottom of this recipe.

Servings:  2
Active Time:  50 minutes
Total Time:  50 minutes

Ingredients

4 ounces dry sea scallops, cut into 1/2-inch pieces, or dry bay scallops
1 1/2 teaspoons reduced-sodium tamari, or soy sauce, divided
1 tablespoon plus 2 teaspoons canola oil, divided
1/2 cup whole wheat quinoa
3/4 teaspoons grated or minced garlic
1 cup water
1/4 teaspoon salt
1/3 cup trimmed and diagonally sliced snow peas, (1/2 inch thick)
2 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil
1/3 cup thinly sliced scallions
2 tablespoons finely diced red bell peppers
4 teaspoons finely chopped fresh cilantro, for garnish