Chickpea & Tuna Salad

I've made a goal for myself to pack a lunch at least 4 days during the work week, so this morning I had to throw something together because we had no left overs and I really didn't to eat a frozen meal today. So, here's what I came up with:

Chickpea & Tuna Salad

5 oz. can of tuna in water, drained
1 can of garbanzo beans
1/4 cup red onion, chopped
2 tbsp. tzatziki sauce
1 tsp. dijon mustard
1 tsp. Mrs. Dash (or Salt and Pepper to taste)

Mix all ingredients together. This makes about 2 servings. I plan on eating it in a wrap with spinach leaves.

Bitchin' BBQ Shrimp

I guess I would have to say that this is my signature dish. This is one of the dishes that people request from me the most and it sometimes becomes an event the first time I make them for the summer. They got their name from the very first time I served them. One of my friends took their first bite and exclaimed: "These are Bitchin' Shrimp!" And yes, yes they are!

Bitchin' BBQ Shrimp

1 cup olive oil
1/4 cup chopped parsley
1 lemon, juiced
2 tbsp. Tapatio (Tapatio is my favorite, but you could use any hot sauce)
3 cloves garlic, minced
1 tbsp. oregano
1 tsp. salt
1 tsp. pepper
1 tbsp. tomato paste
3-4 lbs. med. shrimp (peeled and deveined)

Mix all ingredients together, pour over cleaned shrimp. Marinate in refrigerator 1-4 hours. Skewer and BBQ over med. heat 4 minutes per side, or until done.

Sweet & Tangy Salmon

So, this week the grocery store had salmon on sale, so I picked up a medium sized fillet to use sometime during the week. I was perusing my new favorite recipe site and found this recipe for salmon that is low in calories. I have to admit that I liked it ok, I think that I prefer my salmon with more natural flavors of just garlic and lemon, but this was a nice way to change up my usual go to fish recipe. I think I might try this with soy sauce instead of the Worcestershire sauce next time...

Sweet & Tangy Salmon

2 - 4oz. salmon fillets
1 tbsp. honey
1 tbsp. Worcestershire sauce
1/4 -1/2 tsp red pepper flakes (to taste, I like spicy foods, so I used about 1/2 tsp.)
salt and pepper (to taste)

Whisk honey, Worcestershire sauce and pepper flakes in a small bowl. Season salmon with salt and pepper, place in skillet and cook about 3 minutes per side. Before you flip the salmon over, drizzle half of the honey mixture on the salmon. Drizzle remaining honey mixture on second side.

Friday Night Pasta

This is what I might also call a fridge cleaner pasta. I had a tough workout at the gym tonight, and I wanted to top off my week with a nice homemade dinner that was extra filling but easy. So, I looked through the fridge and freezer to see what we had. I started chopping and cooking away and this is what I came up with.
	Friday Night Pasta 2 tsp olive oil 2 clove(s) garlic clove(s), finely chopped
	1/2 cup(s) onion(s)
	1 cup(s) mushroom(s), sliced
	1 cup(s) zucchini, quartered and sliced
	1 cup(s) canned diced tomatoes
	6 oz cooked shrimp
	4 cup(s) cooked whole wheat pasta
	1 oz romano cheese, shredded finely
	1 tbsp Italian seasoning Heat olive oil in a pan, add garlic and onions, saute until clear and tender. Add zucchini and mushrooms and cook for 1-2 minutes. Add can of diced tomatoes and Italian seasoning and let simmer for 5 minutes. If the sauce seems to thick add a small amount of water. Add in shrimp and continue simmering until shrimp is cooked through and sauce is at a consistency that you want. Serve over cooked pasta, and sprinkle some of the shredded romano cheese over the vegetables and shrimp mixture. I think there are enough vegetables in the sauce to count as your "vegetable" for this meal, but I enjoy salads, so I served this pasta with a side garden salad and it was a very satisfying meal! This would also be an easy vegetarian option, just leave out the shrimp.