Ginger Garlic Shrimp with Tangy Tomato Sauce

Yeah, It's been a long time.  Ridiculously long.  We've been cooking so great stuff...and some not so great stuff.  I am not going to try to catch up on everything, just the recipes I have within my reach.  So here it goes!

First up, this ginger-garlic shrimp dish - found on delish.com.  Since its summer, we have been grilling a lot.  This is quick to put together, and is delicious!  We had it with grilled eggplant and some quinoa.  We did make some modifications, as I used a can of chopped tomatoes, because it's what I had on hand.  Still good :)

Ginger Garlic Shrimp with Tangy Tomato Sauce

1/2 cup(s) vegetable oil

1/4 cup(s) finely chopped parsley
2 tablespoon(s) minced garlic
2 tablespoon(s) finely chopped basil
1 tablespoon(s) minced fresh ginger
2 tablespoon(s) fresh lemon juice
2 teaspoon(s) kosher salt
1 teaspoon(s) crushed red pepper
2 1/2pound(s) large shrimp, shelled and deveined
1 tablespoon(s) vegetable oil
1 tablespoon(s) minced fresh ginger
1 large garlic clove, minced
3 stalk(s) fresh lemongrass, tender inner bulb only minced
1 1/2pound(s) tomatoes, peeled, seeded, and coarsely chopped
1 tablespoon(s) fresh lime juice
2 tablespoon(s) chopped cilantro
Kosher salt

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Directions
1.Marinate the shrimp: In a large bowl, mix the vegetable oil with the parsley, garlic, basil, ginger, lemon juice, salt, and crushed red pepper. Add the shrimp and toss to coat. Cover and refrigerate for at least 2 hours and up to 4 hours.

2.Meanwhile, make the sauce: In a medium saucepan, heat the vegetable oil. Stir in the ginger, garlic, and lemongrass and cook over moderate heat until fragrant, about 2 minutes. Add the tomatoes and cook over moderate heat, stirring occasionally, until slightly thickened, about 10 minutes. Let cool to room temperature, then stir in the lime juice and cilantro. Season with salt. Transfer the sauce to ramekins.

3.Light a grill. Loosely thread the shrimp onto 10 skewers. Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes. Transfer the shrimp to plates and serve with the tomato sauce.

Avocado seafood soup

I have to dig out where norm found this recipe, but it was really good! We had it this summer while sitting outside on the deck...i miss summer already!

He also made a salad with summer berries and a berry balsamic dressing, and grilled garlic and herb baguette.

Hoisin Shrimp Broccoli

Needed to jot this down before it got lost in the kitchen! I tore this recipe out of "Healthy Cooking" magazine and had it on the counter along with a big stack of recipes that I want to try. I made a few changes to suit our tastes and to bump up the veggie factor (marked with a *). It was tasty!

We had it over brown rice, cooked in some chicken broth to give it some ooomph, and a spicy cucumber salad (cut up cuke and sliced onion tossed with salt, pepper, crushed red pepper, mirin and rice vinegar).

Hoisin Shrimp Broccoli
(Source: Healthy Cooking - tasteofhome.com/healthycooking)

1 T cornstarch
1/3 C chicken broth
1 T soy sauce*
2 T hoisin sauce*
1 tsp sesame oil
3 C fresh broccoli florets
1 C sliced mushrooms*
1/2 C onion, cut into a large dice*
1 serrano chili pepper, minced*
3 garlic cloves, minced
1/2 T minced fresh ginger*
1 lb cooked shrimp (it called for raw, but this is what I had in the freezer)
salt
2 C hot cooked rice

In a small bowl, combine cornstarch and broth until smooth. Stir in soy sauce, hoisin and sesame oil. Set aside

In a large non-stick skillet or wok, heat 1 tsp canola oil. Add broccoli, onion, mushrooms, chili pepper and stir-fry until crisp tender (a few minutes). Add garlic, ginger and stir fry for an additional few minutes. Add shrimp, stir-fry until heated thru. At this point, I also added an extra tsp of sesame oil and a little sprinkle of salt because it needed a little something.

Stir in cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Halibut Kabobs

This was a recipe that used up some fish from the freezer and veggies from the fridge that needed to go. It was super easy to put together, and cooked quickly...which is always a plus on a weeknight! Served with whole wheat orzo mixed with mushrooms - that were sauteed with garlic, wine and parsley - and a tablespoon of parmesan cheese.

HALIBUT KABOBS
3 T extra-virgin olive oil
Kosher salt
1 lemon, zested and juiced
Freshly ground black pepper
2 teaspoons dried oregano
2 T fresh parsley, minced
1 t minced garlic
8 oz halibut or other meaty whitefish suitable for grilling; cut into 1 inch cubes
1 small zucchini, rinsed and ends trimmed; cut lengthwise and slice into 1/2 inch slices
1 C grape tomatoes, rinsed
1 bell pepper, cut into 1 inch pieces
1/2 onion, cut into 1 inch pieces
1 package 6 or 8-inch bamboo skewers, soaked in water for at least 30 minutes

In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, salt, pepper, and oregano, parsley and garlic. Add halibut, zucchini, pepper, onion, tomatoes, toss until well coated. Let marinate for 30 minutes in the fridge.

Sidenote: since the peppers, zucchini and onion need to cook longer than the fish and tomatoes...I skewered them seperately from the fish/tomatoes and put them on the grill for a few minutes earlier than the rest.

Heat a grill or grill pan over medium-high heat. Grill skewers and baste with remaining marinade, turning once after several minutes on the first side, until fish is just cooked through but not flaking apart, about 7 to 9 minutes total. Serve immediately.

Steamed Clams in Wine with Chorizo

As soon as I come across any mussel or clam recipe that looks half-way interesting, it immediately gets book-marked. When I came across this recipe though, it also went straight to Norm as it was right up his culinary alley...so to speak! As recommeded by the blog (Mattbites) that I found it on, be sure to have some good crusty bread to soak up some of the broth!

Steamed Clams in Wine with Chorizo

(Source: Epicurious)

1 medium onion, chopped

1 yellow bell pepper, chopped

1 garlic clove, minced

1/2 teaspoon cumin seeds

1/4 teaspoon salt

2 tablespoons olive oil

3/4 cup dry white wine
2 lb littleneck clams (2 inches wide), scrubbed (We used mussels)
1/4 lb dried Spanish chorizo (spicy cured pork sausage) links, cut into 1/4-inch dice

2 tablespoons fresh cilantro

Cook onion, bell pepper, garlic, cumin, and salt in oil in a 4- to 6-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 7 to 9 minutes. Stir in wine and bring to a boil.Add clams and chorizo, then boil, covered, until clams open, 7 to 8 minutes. (Discard any clams that are not open after 9 minutes.) Season with pepper and stir in cilantro.

Makes 2 servings.

Grilled Salmon with Roasted Red Pepper Sauce

Another winner from another food blog Je Mange la Ville. We have salmon quite a bit in our house...and have had it every which way - poached, broiled, baked, roasted, pan-fried - but our favorite is probably grilled. Simply seasoned and grilled to juicy perfection.

So when I came across this recipe, I had to give it a shot. Especially when I saw the romesco-like sauce with it...I knew in an instant it was going to be a good one!

I served this with some sauteed zuke, onion and mushrooms, garlic mashed potatoes and a salad. We had some left over sauce, so we used it by putting it over some grilled scallops. Delish!

Grilled Salmon with Roasted Red Pepper Sauce

(Source: http://www.jemangelaville.com/2009/05/09/grilled-salmon-with-roasted-red-pepper-sauce/)

Adapted from Eating Well magazine

1/4 cup sliced almonds, toasted slightly in a dry pan over medium heat

1 red bell pepper

1/4 cup halved grape tomatoes or cherry tomatoes

2 cloves garlic

1 tbsp extra-virgin olive oil

1 tsp sherry vinegar or red-wine vinegar

1 orange, halved

1 tsp paprika, preferably smoked

1 tsp salt, divided

freshly ground pepper

3/4 - 1 lb wild-caught salmon fillet, cut into 2 portions

Canola or olive oil cooking spray

1 tablespoon chopped fresh parsley for garnish

Turn the broiler on high. Line a baking sheet with aluminum foil and core and seed the pepper. Split the pepper in half and press down on the baking sheet to flatten. I usually roast the top too, just remove the stem. Broil until blackened. To peel easily, place the blackened peppers in a zip lock bag, seal and let steam for about 5 minutes. Remove the peppers and you should be able to peel the blackened skin off easily. Do not rinse.

In a food processor or blender, process the almonds, roasted pepper pieces, tomatoes, garlic, oil, vinegar, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the juice of 1/2 your orange. Process. Add more juice if needed to get a smooth, sauce consistency. Taste and adjust salt and pepper as needed.

Heat up a grill pan over medium high heat (we used our gas grill outside). Remove the fish from the marinade and give it a little salt & pepper. Give the pan a quick spray with canola oil and add your fish. (If you didn’t marinate, add a little extra olive oil to the pan). Grill about 3 - 5 minutes per side, depending on the size and thickness of your fish. Be sure to crisp up the skin side.

When you think the fish is almost done, remove it from the pan, set on a plate, squeeze with a little remaining orange, and cover with foil. It’ll finish cooking on the plate with the carryover heat. To serve, place a little sauce down on each plate and top with a piece of fish. On the side, we had oven roasted potatoes and pan-sauteed asparagus.

Cioppino

Where did I put this recipe? Who knows....hmmmm.....



Buy my oh my this was a tasty dish! Clams, mussels and shrimp in a delicious tomato, veggie and herb-y wine broth. Served up with some fresh bread to sop up all the goodness, a salad, and a crisp white wine.

Yummy!

Broiled Tilapia with Yogurt and Parmesan

This was fantastic! I really liked the marinade/sauce that this made. It was excellent on the fish...I will definitely make this again. I actually had to improvise from the original recipe as I didn't have all of the spices on hand (which is actually quite unbelievable given the amount of spices in the cabinet right now). Here is the original recipe (lifted from a Weight Watchers message board, but it's from Whole Foods) with my adaptations. I served it with barley and sauteed squash, zucchini and peppers.

Broiled Tilapia with Yogurt and Parmesan

(Source: Whole Foods)

1/2 cup freshly grated Parmesan cheese, divided

2 tablespoons low fat mayonnaise (I used Kraft reduced-fat olive oil mayo)

2 tablespoons Greek style yogurt or sour cream (used plain ol' non-fat yogurt)

2 tablespoons melted unsalted butter (1 T whipped butter, melted)

Juice and zest of one small lemon (about 2 tablespoons juice) (used less than 1/2 of this)

1/2 teaspoon dried basil (used 1 T fresh basil and 1 tsp of an Italian seasoning blend in place of all of these spices)

1/2 teaspoon dried tarragon

1/8 teaspoon onion powder

Sea salt and freshly ground black pepper

4 (6 to 8 ounce) farm-raised tilapia fillets

Combine 1/4 cup Parmesan cheese with remaining ingredients (except fish). Coat fillets with mixture and place in baking dish or shallow platter and let marinate for 15–20 minutes. Preheat broiler. Place fillets on a foil-lined broiler pan. Spoon a few tablespoons marinade on top and sprinkle with remaining Parmesan. Broil 4–6 inches from heat for 5–8 minutes or until topping is lightly browned. The fish is ready when it flakes easily with a fork.

Creamy Shrimp Pasta

I found this recipe on the McCormick Web site...the original calls for chicken. I thought it would be great with shrimp as well, so that's what I made it with. It was good...not great...but tasty enough. It definitely needs some more flavor. Maybe next time I'll doctor it up a bit and add some minced garlic, maybe some freshmore parmesan, etc.

I also added some more veggies. I had a plethora of fresh veggies in the fridge, so I thought I'd add some color to the mix - even if you can't see it in the picture! I sauteed some mini bell peppers, a handfull of chopped mushrooms and some onion and seasoned them with some salt, pepper and a dash of white balsamic vinegar, and added to the pasta before I put the sauce on it. Oh, and I added a wedge of garlic and herb light laughing cow cheese, jus for kicks.

Creamy Chicken Penne

(Source: McCormick Web Site)

8 ounces uncooked multigrain penne pasta
1 1/2 cups fresh or frozen small broccoli florets
1 cup fat free half-and-half
4 ounces Neufchâtel cheese (1/3 less fat than cream cheese), cubed
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Rosemary Leaves, finely crushed
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon Sea Salt from McCormick® Sea Salt Grinder
1 1/2 cups chopped cooked chicken breast (I used about 1/2 lb of cooked shrimp)
2 tablespoons grated Parmesan or Asiago cheese

Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking. Drain well.

Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. Reduce heat to medium-low. Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt; whisk until cheese is melted and sauce is well blended. Add chicken; simmer until heated through.

Place pasta and broccoli in large serving bowl. Spoon sauce evenly over pasta mixture. Toss gently to coat well. Sprinkle with Parmesan cheese and serve immediately.

Crab and Avocado Salad

A quick lunch favorite. This is adapted from a South Beach Diet recipe, I usually just toss in whatever veggies that I have on hand. It's pretty versatile. I have it over lettuce here, but have also made it into a wrap, or on english muffins for an open faced sammich.

Here's what I do (amount are total estimates!)
1/2 a pack of imitation crab (this time I used a flaked crab and shrimp combo)
1/2 an avocado, diced
1/4 of an onion, diced
1/4 of a red pepper, diced
a squirt of lime
cilantro
salt, pepper, garlic
olive oil mayo

Mix all together and serve.

Easy Seafood Enchiladas

Ok so I have a problem at grocery stores when something is 2-for-1 or when you get a bargain for buying multiples (10/$10). I can't pass it up. I physically can't. Which is why I had an abundance of imitation crabmeat. What? Yeah, imitation crabmeat. I love it. I don't know why, I just do. Don't ask. I had four packets of the stuff in the fridge, and had to start using it up.

I don't have a lot of time in the evenings to make big elaborate dinners during the week. I found this supposed copy-cat recipe of Chi-Chi's seafood enchiladas. I didn't taste anything like Chi-Chi's but with a couple modifications, it did make for a good and quick dinner.

EASY SEAFOOD ENCHILADAS
6 servings

1 clove garlic, minced
1/2 cup onions, chopped
1 jalapeno, chopped
1 10 oz. can cream of chicken soup (I used healthy choice)
1 C fat-free cottage cheese
12 ounces crab, chopped (real or imitation)
1 3/4 cups reduced-fat mexican blend cheese, shredded
6 large whole wheat tortillas
1 cup skim milk
1 dash nutmeg
1 dash pepper
chili powder
hot sauce

Sautee garlic, onion and jalapeno in small pan until tender. In mixing bowl, stir together soup, onion, jalapenos, nutmeg and black pepper. In another bowl, place half of the soup mixture, crab and 1 cup of the shredded cheese, cottage cheese: season with chili powder and hot sauce and set aside.

Place 1/6 of crab mixture on each tortilla and roll up. Place seam side down in greased baking dish. Stir milk into the reserved soup mixture, pour over enchiladas. Bake at 350 for 30 mintues. Top with the rest of the cheese and bake for 10 minutes or until cheese melts.

Tasty Sauce for Salmon (and more!)

I needed a quick sauce for salmon one night and found this little number. I make it a lot because it's great on more than just salmon! It's yummy on sandwiches, used in egg salad, and I even had some with an omelet and smoked salmon one morning.

Mustard Sauce

1T mustard powder (I used Coleman's)

1T water

1tsp dill

1/2 C mayo

Mix water, mustard, and dill together. Let sit for 20 minutes. Stir in mayo and chill.

New Years Eve - 2008 (Norm's Paella)

Norm makes one killer Paella. Seriously. He finally got his dad's recipe a few years ago and has since perfected it. We have made it a tradition to have it on Christmas Eve...although this year because of lots of family visits and festivities, we didn't get to have it until New Years Eve.

We spent a quiet night in...and made a night out of eating lots of delicious foods! And lots of wine. Perhaps too much, but that's a whole other story = )

The recipe he uses, makes a ton. So for just the two of us, this is one giant pot of goodness! Not to mention it makes for good leftovers, too.

So we started with a big cheese plate to snack on while dinner cooked. I was so excited to find a basket labeled "just enough" cheeses at the grocery store. Each was just a few ounces...and really "just enough" for two! We had 7 or 8 cheeses (I know, total overkill), apple & pear slices, grapes, olives, quince paste and the cutest litte whole wheat toasts.

And wine...mmmmm wine.

Dinner is served!

I made a tossed salad of baby spinach, apples, walnuts and blue cheese with a balsamic vinaigrette.

Some champagne at midnight. I pumped mine up with pomegranate liquor. Mmmmmm....so good.

Lobster Newberg

This was all Norm. We actually had a couple of small lobster tails in the freezer, dying to be used in something scrumptious. He found this recipe. Since, at the time, we were off carbs (thanks South Beach), we served it over grilled portobella caps instead of the traditional toast/pastry shells.

Lobster Newberg

2 cups cooked lobster meat, about 2 small lobsters
2 tablespoons butter or margarine
1/4 teaspoon salt
dash of cayenne pepper
3 tablespoons dry sherry
3 egg yolks, lightly beaten
1 cup half-and-half
buttered toast or pastry shells

In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until lobster newburg is thickened and heated through, but do not bring to a boil. Serve lobster newburg over buttered toast or pastry shells. Lobster Newburg recipe serves 4.

Broiled Tilapia with Thai Coconut-Curry Sauce

Perhaps I should have worked on my photography skillz on my hiatus?

Another tasty way to prepare tilapia! We like things super spicy so I upped the amount of curry paste, and added some minced jalapeno. = )

Broiled Tilapia with Thai Coconut-Curry Sauce
Serves 4

1 teaspoon dark sesame oil*, divided
2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onions
1 teaspoon curry powder
2 teaspoons red curry paste*
1/2 teaspoon ground cumin
4 teaspoons low-sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14-ounce) can light coconut milk
2 tablespoons chopped fresh cilantro
4 (6-ounce) tilapia fillets

Cooking spray
3 cups hot cooked basmati rice(we had brown basmati)
4 lime wedges

Preheat broiler. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 teaspoon salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Tilapia with Cajun Cream Sauce

I wanted to do something with tilapia other than the usual - season it, stick it under the broiler - so I came across this recipe on The Recipe Link. It's a copycat recipe of an Outback steakhouse recipe (Royal Port Tilapia).

I adapted the recipe a bit to be healthier...it was pretty tasty! Definitely something different, we'll be making this one again

CREAM SAUCE FOR OUTBACK STEAKHOUSE'SROYAL PORT TILAPIA

(copycat recipe)

Source: The Recipe Link.

1 shallot, diced

1 tbsp butter (omitted)

1 clove garlic (optional)

1 tbsp extra virgin olive oil (used 1 tsp)

about 1 tbsp flour

1/2 cup fish stock (or clam juice) (used chicken broth)

1/4 cup dry white wine

1 tbsp catsup (or more)

(optional) Cajun spices (to taste)

3 tbsp Creole sauce (or salsa) (used Franks Red Hot)

1/4 to 1/2 cup heavy (whipping) cream (used Fat Free 1/2 & 1/2)

Saute shallot in butter over low heat 1 minute.Add garlic, oil, and flour and heat to make a roux. Add stock, wine, and catsup (if you like it a bit sweeter) and reduce. Add Cajun spices, and creole sauce or salsa and continue cooking. After 5 minutes or so, add cream and thicken to desired consistency. Blacken your tilapia (Cajun spices or Old Bay), some diced shrimp and crayfish and see how this turns out.

Crabcake Eggs Benedict

Everyonce in a while, we have breakfast for dinner. Sometimes it's quick and easy - scrambled eggs and turkey bacon. Sometimes it's a little more "complicated", like Crabcake Eggs Benedict. We first had this dish in Hilton Head a couple of years ago and it was wonderful.

We used Norm's crabcake stuffing recipe that we used at Christmas to stuff a lovely filet tenderloin. Instead of English Muffins, we grilled up some large portabello mushroom caps. Paired with some fresh fruit, it was the perfect dinner!

Crabcake Eggs Benedict

What you need:

portabello mushroom caps

eggs

crabcakes

hollandaise sauce

chopped chives

As the crabcakes are cooking (we just sautee them in a frying pan), grill the mushroom caps, poach the eggs and make the sauce. To plate: place a mushroom cap on the plate, top with crabcake, then poached egg and top with sauce and chives.

Chorizo and Shrimp Kebabs

Norm was the one that found the recipe for, and whipped up this marinade for some chorizo that we had stashed in the freezer. It was skewered with some shrimp and grape tomatoes - before the big samonella scare!

Here's what he did...
18 shrimp
1 link of sausage, cut into 1/2" rounds
12 grape tomatoes

Juice of one lemon
2 tsp olive oil
1/4 tsp granulated garlic
1/4 tsp paprika
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Whisk all of the marinade ingredients together in a medium bowl. Add the shrimp and toss to coat. Refrigerate for about 30 minutes. Skewer shrimp, sausage and tomatoes. Grill over direct heat for a few minutes, turning once.

Parmesan Crusted Tilapia

We try to eat a lot of fish as part of our whole "healthy eating" plan. Tilapia is a fish that's very versatile, so this is another food that we keep trying new things with since we have it so much!

I found this recipe on Rachel Ray's Web site. Say what you will about Rachel, but she has some damn tasty recipes! I served this with some simply prepared butternut squash (with a touch of butter, salt and pepper) and french-cut green beans.

Parmesan Crusted Tilapia

(Source: Rachel Ray)

3/4 cup freshly grated Parmesan cheese
2 teaspooons paprika
1 tablespoon chopped flat-leaf parsley
4 tilapia fillets (about 1 pound total)
1 lemon, cut into wedges
Extra-virgin olive oil, for drizzling
Salt and freshly ground pepper


Preheat the oven to 400º. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

Seafood Enchiladas

We've been trying to clean out the freezer....trying. It seems that as soon as we clear some room outta there, we just jam it up again. *sigh* There's probably things in there that we totally forgot about, just waiting to become part of some culinary masterpiece. = )

So, inspired by the success of our beefy enchiladas and a package of mixed seafood - shrimp, scallops and calamari - from Trader Joe's, we figured we could make a fun variation on the original recipe. Instead of the traditional red enchilada sauce, we used a green enchilada sauce, and complemented it with some fat-free refried pinto beans flavored with green chilies....and of course topped them with shredded lettuce, tomato, olives, avocado, and sour cream. Delish!

Cottage Cheese Seafood Enchiladas
(Source: adapted from a recipe on allrecipes.com)

1 tablespoon vegetable oil (skipped this and just used cooking spray)
1 lb frozen seafood medley (trader joe's)
1/2 cup chopped onion
1/2 cup chopped red bell pepper

1 chopped jalapeno

1 chopped habanero

2 garlic cloves, minced
1 (7 ounce) can chopped green chile peppers
1 T chili powder (approximate amounts of this and the cumin, i did it to taste)

1 tsp cumin

1 T cilantro

1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
5 whole wheat large tortillas
2 cups shredded Monterey Jack cheese (reduced fat shredded mexican blend)
1 can green enchilada sauce

To Make Meat Mixture: Heat a medium skillet with cooking spray over medium high heat. Add seafood, garlic, onion and green chile peppers and saute until browned, then add seasoning (chili powder, cumin) to taste. Stir until well incorporated.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F.

To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese. Bake for 30 minutes or until cheese is melted & bubbly.