Baked salmon with olive tapenade & semolina farfalle with squash confetti

Low fat Mango cupcakes & mini bites

Chicken Marsala with garlic & parmesan roasted red potatoes

Saturday "Sninner" Snack/Dinner...Tandoori naan flatbread with shrimp, feta, tomato & basil

Today I was up bright an early for a yard sale so I wanted a quick easy 'sninner' that would satisfy Ray's appetite and my budget all with little work...This 'sninner' was a winner! (Haha) with the shrimp on sale for $4.99 a pound so my quarter pound was $1.38, the flatbread was $2.99(2 pieces), the low fat feta was $2.29 ( buy one get one free), and the plum tomatoes were $1.49 and I only used two...I had the basil..not a bad deal for around $5.00...
You will need:
1 package(two pieces of bread) of Tandoori Naan made with stoneground whole wheat flour (5 grams of fat in half a naan)

1/4 pound shrimp (I used ready peeled and cooked)chop roughly to match feta chunks

1/4 cup low fat tomato basil fat cheese per naan/flatbread(4 grams of fat)

2 sliced plum tomatoes

Basil leaves chiffonade (or torn) dried will work if you don't have fresh

Pre heat broiler (I like my flatbread crispy, I used my broiler you can bake, grill or toast.

The package calls for a sprinkle of water to moisten the bread before baking. I just used the red sauce as my liquid, you can omit this and use olive oil or cooking spray.

Lay sliced tomato first then place shrimp and cheese around on any open space. If you want extra flavor add sprinkle parmesan cheese with after you spread the tomato sauce or olive oil..

Place on rack closest to broiler for about 5 minutes..pull out rack then add basil and place rack back under broiler for additional minute

Cut and serve

Tortilla Pie

This was another 'Use what ya got' meal...we had fajitas a few nights before so I had all these ingredients left to make a tortilla pie.
You will need:
Chicken breast cubed (or steak and shrimp work too)

4-5 flour tortillas (I used four but will added one more next time)

1/2 cup refried beans

1 can black beans

1 plum tomato

1/2 corn

1/3 cup fresh cilantro (can omit if you don't have it)

1 small white or red onion diced

1/2 cup fat free cheese (or whatever you have)

1 round baking pan (the kind for cakes) or a spring form pan)

Pre heat oven to 350

In a non stick pan add some cooking spray or one tablespoon of olive oil and add diced chicken and onion cook until chicken is cook through

Remove chicken from pan and let cool, then dice the chicken in smaller pieces so all the vegetables and chicken are close to the same size, this will be easier to keep ingredients inside pie.

In the same pan add black beans, tomato, cilantro and corn and cook for about 3-5 minutes, add chicken and onions back to pan and turn off heat.

Spray bottom of baking pan

Spread refried bean mix onto tortilla and place into pan

add a light and even coat of cheese (this will be your glue to hold in mixture when cheese melts) add a layer of chicken mix, then another layer of cheese and repeat until you have layered all 4 or 5 tortillas.

Place in oven for 15 minutes until cheese has melted.

Remove from oven and place a plate on top and flip tortilla pie upside down and out of pan. Let cool then slice. ( A pizza cutter worked great for this).

Serve with salsa and fat free sour cream (I mixed the two as seen in photo)

Seared shrimp & Scallops with tarragon in white wine, lemon, garlic sauce, sundried tomatoes,artichokes hearts over Mother In Law's Tongue pasta

This recipe serves 2 large portions or 4 small portions

You will need:

½ -3/4 of a pound of large shrimp (or whatever size you have fresh or frozen)

8-10 large scallops (or small)

4 oz. long noodle pasta of your choice (about a fist full per 1-2 servings)

Salt and pepper

½ cup fat free sour cream (or low fat or heavy cream if fat content is not an issue)
Cooking spray

1 garlic clove chopped (or minced garlic)

1 tablespoon dried tarragon

1 small white onion diced

½ fresh basil leaves (or any amount you want depends on how much you like or you can omit completely)

½ cup white wine

½ cup chicken broth

1 tablespoon grated lemon

2 tablespoons of lemon (or juice of lemon used for grating)

½ sundried tomatoes (chopped or sliced)

About a half a can or 1 cup of artichoke hearts (in used artichokes in water)

2 tablespoons of olive oil

In a pot bring water to boil and add a pinch of salt, boil pasta for directed time then drain and set aside

In a non stick pan with one tablespoon of olive oil (or cooking spray) add shrimp and scallops and season with salt, pepper, and tarragon and cook 2-3 minutes on each side and remove from pan and set aside

In the same pan heat one tablespoon of olive oil on medium heat and add onion and sundried tomatoes and artichokes and cook for about 4-5 minutes(if pan becomes dry add a splash of chicken broth)

Lower heat and add garlic, white wine, chicken broth, sour cream (or cream) and a few basil leaves to flavor the sauce reserving some for completed dish garnish

Let thicken while whisking for about 3-4 minutes…add additional seasonings to taste, either add shrimp and scallops and pasta back into pan to mix together or place pasta on plate and pour sauce and shrimp and scallops on top.

Tear the remaining fresh basil for garnish and flavor and serve.

Sausage & peppers~ my way~ chicken sausage meatballs with mozzarella pearls with tri bell pepper red sauce over whole wheat spaghetti

Friday night lean meat bean chili with sweet jalapeno cornbread muffins

Homemade dog biscuits....

~Low fat guava cupcakes with low fat cream cheese & guava frosting~

Rainbow caprese stack

Salmon cakes, lean turkey bacon, with sunny egg over wheat toast