Zesty Lemon Lime Pepper Wings

INGREDIENTS

• 2 lbs party style chicken wings cut into sections

• 2 tablespoons olive oil

• 1/4 cup butter melted

• 1 1/2 tablespoons lemon pepper seasoning

• 2 tablespoons chopped parsley

• Juice of half a lime

• Lemon and lime wedges and parsley sprigs or green onions for serving optional

INSTRUCTIONS

• Place the wings in a large bowl, coat with olive oil and season with half the lemon pepper seasoning all over.

• Bake your wings at 425 degrees F for 45-50 minutes, or until deep golden brown and crispy. Brush with the lemon pepper butter as directed in the recipe, sprinkle with parsley, then serve. You won’t get quite the same coating as you will in the frying method, but the baked version is still totally delicious!

• In a small bowl, combine the butter and lemon pepper seasoning and lime juice. Brush the butter mixture over the chicken wings and toss to coat. Sprinkle with parsley and serve.

• Garnish with lime and lemon wedges and parsley sprigs if desired.

Citrus Baked Salmon with Papaya Avocado Salsa

INGREDIENTS

• 12 ounce salmon filet cut into 3 ounce pieces

• 1 ripe papaya, peeled, seeded and cut into small cubes

• 1 avocado, cut into small cubes

• 1/2 red onion, diced

• 1 large handful cilantro, chopped

• 2 tablespoons lime juice

• 1 teaspoon Tajin seasoning

• salt and pepper, to taste

• 1 lemon or lime

INSTRUCTIONS

Preheat the oven to 450 degrees F.

Season salmon with Tajin, salt and pepper. Squeeze the juice of half a lime or lemon over the salmon and add a thin slice of lemon or lime to the top of each piece.

Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.

Bake until salmon is cooked through, about 12 to 15 minutes.

While the salmon is baking, place remaining ingredients in a large bowl and gently mix together. to form the salsa.

Serve salmon filets with about one tablespoon of the salsa each.

Low Carb Turkey Meatballs in Marinara Sauce with Zucchini Noodles

INGREDIENTS

• ½ cup panko or other plain dried bread crumbs

• ¼ cup minced onion

• ¼ cup chopped chives or basil

• 2 garlic cloves, grated on a microplane or minced

• 1 ½ teaspoons kosher salt

• ½ teaspoon black pepper

• ½ teaspoon dried oregano

• Pinch red pepper flakes (optional)

• 1 ½ pounds ground turkey, very cold

• 1 large egg, beaten

• 3 tablespoons extra-virgin olive oil, more as needed

• 3 cups marinara sauce

• 4 Green Zucchini

• 1 jar marinara sauce

INSTRUCTIONS

Trim off the tip of the zucchini and secure it between the blade and the teeth of the spiralizer. Turn the handle to make the noodles.

.In a large bowl, combine bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well.

Add turkey and egg and blend with your hands until well mixed. If you’ve got time, cover mixture and chill for an hour or up to 24 hours.

These are easiest to form into balls while very cold. Form into 28 meatballs.

Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes.

Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.

When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.

Serve over zucchini noodles.

Herbed Salmon with Roasted Carrots and Broccolini with a Lemon Butter Sauce

INGREDIENTS

• 4 salmon fillets (6 ounces each)

• 4 garlic clove (minced)

• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

• 1 1/2 tablespoon olive oil

• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

• 1 tsp Old Bay Seasoning

• 1 Bag Trader Joe’s Colorful Carrot Coins

• 1 lb Broccolini

• Salt and pepper to taste

• 2 tablespoons lemon juice

• 2 tablespoons butter (melted)

INSTRUCTIONS

Preheat oven to 425°F.

Prepare carrots according to package instructions.

Place salmon in a greased cast iron skillet or baking pan, skin side down.

Combine salt, pepper, garlic, herbs and Old Bay.

Spread mixture over fillets.

Add broccolini to the pan. Coat with 1/2 tablespoon oil. Season with salt and pepper.

Roast to desired doneness, 15-18 minutes.

Combine lemon and butter. Add salt and pepper to taste.

Spoon over salmon, broccolini and carrots.

Simple Chicken Tikka Misala

INGREDIENTS

• 1 lb. skinless, boneless chicken breasts, cut into pieces

• 1 jar of Aldi Tikka Misala Simmer Sauce

• 4 garlic cloves, finely grated

• 3 Tbsp. ghee

• 1 Tbsp. garlic powder

• 1 Tbsp. onion powder

• 1 small onion, thinly sliced

• steamed basmati rice or quinoa (for serving)

• lime wedge for garnish

INSTRUCTIONS

Add olive oil to a high wall pan.

Sauté onion and garlic until soft (about 2 min).

Add chicken, garlic powder, onion powder, garlic, salt and pepper.

Add sauce and simmer stirring occasionally until chicken is cooked through; approximately 8-10 minutes. Serve over rice.

Bmore Crab Cakes

INGREDIENTS

• 1 pound fresh lump crab meat

• 1 large egg

• 2/3 cup Saltine cracker crumbs (about 14 crackers)

• 1/4 cup  mayonnaise

• 2 teaspoons mustard

• 1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)

• 1 teaspoon fresh lemon juice, plus more for serving

• 1/8 teaspoon salt

INSTRUCTIONS

Whisk egg, mayonnaise, mustard, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. Gently fold together.

Cover tightly and refrigerate for at least 30 minutes and up to 1 day.

Preheat oven to 450°F.

Generously grease a rimmed baking sheet with butter or nonstick spray.

Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 cakes on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart.

Bake for 12-14 minutes or until lightly browned around the edges and on top.

Slammin' Salmon, Bok Choy, and Roasted Carrot Bowl with Lemon Butter Sauce

INGREDIENTS

1 lb salmon filet

I head of bok choy

1 avocado

2 tablespoons butter

2 tablespoons lemon juice

2 tablespoons Mrs. Dash lemon pepper

1 lemon

1/2 tablespoon Old Bay seasoning

6 carrots carrots

1 tablespoon garlic powder

salt and black pepper

olive oil

INSTRUCTIONS

Heat oven to 400°F.

Drizzle carrots with 1 tablespoon olive oil and sprinkle with salt and pepper.

Rinse salmon filet and pat dry with a paper towel.

Rub with olive oil on both sides and season on both sides with Mrs. Dash, Old Bay and garlic powder.

Sprinkle salmon with the juice of half a lemon.

Add carrots and salmon to separate parchment paper lined baking sheets.

Bake both for 18-20 minutes or until carrots are tender when pierced and salmon is cooked to desired doneness.

Roughly chop bok choy, Add to a skillet with 1 tablespoon of oil and season with salt and pepper. Sauté for 5-7 minutes until tender.

Assemble salmon, carrots, and bok choy into a bowl to serve.

Top with sliced avocado.

Serve alone or over rice, quinoa or cauliflower rice.

Extra Crispy Fried Catfish

INGREDIENTS

4 Filets of catfish

3 cups vegetable oil

2 cups all purpose flour or cornmeal

2 tablespoons Old Bay Seasoning

1 tablespoon onion powder

1 tablespoon garlic powder

fresh cracked black pepper to taste

INSTRUCTIONS

Rinse fish and pat dry with a paper towel.

Sprinkle each side with Old Bay, garlic and onion powder and black pepper.

Add flour and fish to a medium sized paper or plastic bag. Seal and shake bag vigorously to coat all sides with flour.

In a cast iron pan, heat oil to 375° F.

Shake off excess flour before adding fish filets to the pan one at a time.

Fry for 2-4 minutes on each side or until golden brown.

Remove the fish from the oil and drain on a rack or paper towel lined plate.

Serve immediately with a dash of hot sauce. if you dare! (wink).

Smokin’ Salmon Benedict

INGREDIENTS

2 sandwich thins or English muffins

2 eggs

salt and pepper to taste

1/2 cup flaked cooked salmon or lox

2 tablespoons olive oil or butter

2 tablespoons store bought balsamic vinaigrette dressing (optional)

1 cup arugula and baby spinach mix

Hollandaise Sauce

INSTRUCTIONS

In a non-stick skillet on medium low heat, add olive oil and crack the egg into the pan. Season with salt and pepper.

Add a teaspoon of water and cover for 2 mins or until the yolk cooks to preference.

Remove pan from heat and place eggs on a plate.

Add spinach and arugula mix to one side of bread and then add salmon pieces and top with the egg. Drizzle with hollandaise sauce.