Grilled Herb Shrimp

Servings: 6

Per Serving:
1 Leanest protein
2 healthy fats
3 condiments

Ingredients
3 3/4 pounds large shrimp (16 to 20 per pound), peeled and deveined (see note) – 6 servings
3 cloves garlic, minced
1/2 cup yellow onion, small-diced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup good olive oil
4 teaspoons lemon, juiced

Directions:

Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.

Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

Servings: 4 (7 ounces raw salmon each)

Per Serving:
One Lean serving
One tablespoon sauce = 2 condiments

Ingredients:

4 Salmon fillets (7 ounces each)
2 teaspoons chopped fresh dill

1/4 teaspoon pepper or to taste

Dill Sauce:

1/4 cup low fat plain Greek yogurt
1 teaspoon Dijon mustard
2 teaspoons lemon juice
2 tablespoons chopped fresh dill

Mix sauce ingredients until well blended

Directions:

Place each salmon fillet on a double thickness of heavy-duty foil (about 12 in. square). Sprinkle with 2 teaspoons dill and ¼ teaspoon pepper. Fold foil around salmon and seal tightly. Grill, covered, over high heat for 5-10 minutes or until fish flakes easily with a fork...open foil packets carefully to allow steam to escape. Serve salmon with dill sauce.

Tuna Salad

Recipe Breakdown: 

One Leanest protein 

2 fats 

3 condiments 

3 vegetable servings 

Serving: 1 

Ingredients: 

5 oz. can of chunk light albacore tuna 

¼ cup light feta cheese 

6 tablespoons of chopped tomato 

2 cups of spinach 

1 tbsp. diced onion 

2 tbsp. diced celery 

1 tsp. minced garlic 

2 tbsp. light mayonnaise 

1 tsp. mustard 

Directions: 

Chop up spinach and tomato and place in a bowl. Take onion, celery and diced garlic and set aside. Open tuna can and place in a bowl, mix in garlic, onion, celery mayonnaise and mustard thoroughly. Once done lay tuna mixture over bed of spinach and sprinkle feta cheese on top. You can also add salt and pepper for additional flavor. Mix up salad and enjoy!