Category Archives: Light dinner

Recipe: Quick and Easy Crab Stuffed Avocado

My quick and easy crab stuffed avocado will fool family and friends into thinking you’ve worked long and hard over lunch.  Crab Avocado SaladFlorida avocados are plentiful now, and they are delicious, healthy, high-fiber and will give you a really good dose of ‘good fats’.

QUICK AND EASY CRAB-STUFFED AVOCADO

  • 1 medium to large Florida Avocado (You can use Haas if you can’t get the Florida version)
  • 1/4 cup finely chopped onion
  • 1/2 cup finely chopped cilantro (scant)
  • 1/4 cup finely chopped celery leaves/hearts
  • scant 1 TBS freshly squeezed lemon juice
  • 1/2 cup Soy-free Veganaise (adjust to taste)
  • 2 TBS prepared Dijon mustard (adjust to taste)
  • 1 cup wild-caught lump crab meat, picked and cleaned

Mix onion, cilantro, lemon juice, mustard and Veganaise.  Add crab meat and mix well.

Cut avocado into quarters if it’s really large, peal and arrange on plate. If it’s a medium size avocado, half an avocado will serve one person. (Image above shows avocado half not pealed).  Fill with Crab Salad and garnish.

 

CrabAvocadoSaladIngredientsI buy the crab from Publix and find it to be rather good quality.  You can also buy Snow Crab Legs and remove from the shell.  This is a filling lunch or light dinner.

I made this last week with a larger avocado than shown and it made a very healthy, filling six (6) servings.

**WARNING**  Do not make this or any dish from the ‘crab stick’ or other fake lobster or seafood products.  What is it?  It’s the sweepings from the floor at a fish processing facility!  NASTY!!!!

Recipe: Pasta with fresh tomatoes

I found a recipe recently that looked amazing.  Of course, as usual, I changed it up a great deal.   But I thought I’d share it with you.

Spaghetti with Fresh Tomatoes

Serves 2

  • 2 ripe organic tomatoes (I used one huge organic heirloom tomato)
  • 1/2 teaspoons medium Himalayan sea salt
  • organic spaghetti or any pasta you like (I used Ancient Harvest)
  • 1 clove of organic garlic, smashed then diced
  • 1/4 cup organic basil, cut into ribbons
  • 2 TBS organic butter, cut into three or four pieces
  • Organic Olive oil, as needed
  1. Season the tomatoes with the salt and toss them well.
  2. Put a big pot of water on to boil.
  3. Set garlic aside for a few minutes
  4. Cut the basil into ribbons or roughly chop it.
  5. Heat a teaspoon or two of the olive oil in a large saute’ pan over medium high heat.  Add garlic and cook til just beginning to brown around the edges and soften. This takes a couple of minutes.
  6. Meanwhile, cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself
  7. Pour the tomatoes into a colander over the saute’ pan so that the tomato juice will drain into the pan below. Set the tomatoes in colander aside, in a bowl.
  8. Swirl the sauce to bring it to a simmer. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the basil, the pasta and toss to coat the pasta evenly. Divide the pasta two bowls and top with the tomatoes.

Other Ingredients Finished Dish

This recipe has a fresh taste that it impossible to beat!  It is light, it is vegetarian and gives you fiber and nutrients as well.

 

While I changed this up a bit, I do give credit where credit is due.  The original version came from Food52.com in the Genius Recipes section.

What’s for dinner? Go light!

I don’t know about you, but dinner to me really needs to be light.  I sleep far better with a light dinner and a lot of vegetables.  We so rarely eat red meat that if we should have red meat for dinner, neither my husband nor myself sleep well.  And then I won’t even go into the trials and tribulations of my gastrointestinal tract the next day!

My husband makes a healthy Caesar Salad that is the basis for many great meals.  We’ve tweaked this recipe for 14 years and it’s almost perfect!  CaesarSaladTonight, I’m baking fresh Yellow Tail Snapper and we’ll put chunks of it into the salad.   Below is the recipe and photo.    At one time, we added grilled shrimp but when I found I was highly allergic to shrimp (a favorite food since childhood), since then we’ve experimented more.  Now our go-to is either fresh fish, lobster chunks or chicken.

 

 

CAESAR SALAD

In a large stainless bowl wisk together:

Note:  All ingredients are organic

1/4 tsp sea salt

1/4 tsp freshly ground paper

1/4 tsp dried mustard

6 drops of organic Worcestershire sauce

1/2 lime, squeezed (lemon will do)

Scant 1/4 cup good quality organic olive oil  ( we love Oleo Beato)

1 heaping tablespoon soy-free Veganaise

1 small clove garlic, pressed (Remove the green center)

Hand tear an entire clamshell of Organic Girl  romaine hearts into appropriate size pieces, and add to the bowl.

Add about 1/4 cup of shredded mixed Italian cheeses.

Great as is or you can add fresh fish, shrimp or chicken.

Add croutons to taste (we use gluten free croutons)

Toss well.   Spoon onto chilled salad plate.  Garnish with freshly grated parmesan cheese.

It’s an entire meal!

 

 

Notes:  My husband reminded me of a few notes to add.

(1) The Veganaise is used in lieu of a whole raw egg, as a binder.

(2) The romaine I mentioned is what we use simply because it’s triple washed, organic and a measured 10 oz package.  No guessing as to the amount we’re using.

(3) The Worcestershire sauce we use is organic and vegan, meaning it’s without the fishy-anchovy element.

(4) You can always used shaved parmesan rather than shredded.