Prep time: About 10 minutes

Serves: 4

Ingredients:

-          One pound of sea scallops

-          1/3 of a cup of seasoned bread crumbs

-          Two tablespoons of fresh lemon juice

-          One tablespoon of olive oil

-          ½ lemon, cut into wedges

-          ¼ of a cup of light tartar sauce (optional)

Directions:

1. Preheat the broiler.
2. Prepare the broiler pan with a nonstick spray.
3. Roll the scallops in the bread crumbs (lightly).
4. Place on the prepared pan and drizzle lemon juice and olive oil over them.
5. Broil for about two minutes on each side.
6. Serve immediately with lemon wedges and a light tartar sauce (if you want).
7. Enjoy!

There’s nothing like a big hunk of really high-quality salmon, *especially* when enjoyed over a bed of equally-as-fresh vegetables. Hey, who ever said being a diabetic wasn’t delicious?

Prep time: About an hour or so

Servings: 4

Ingredients:

- Four fresh California King Salmon filets (approximately six-ounces)

For balsamic marinade:

- 1/3 cup of olive oil

- Three tablespoons of balsamic vinegar

- Three tablespoons of seasoned rice wine vinegar

- One tablespoon of dijon (NOT honey) mustard

- Two cloves of freshly crushed garlic

- ½ teaspoon of sea salt

- ¼ teaspoon of coarsely grounded pepper

- ¼ teaspoon of crushed red pepper

For vegetables:

- ¾ of a pound (approximately four cups) broccoli florets with two and a half inch stems

- One cup of roma tomatoes, fresh and diced

- 1/3 cup of red onions, freshly diced

- Two tablespoons of capers

- Two tablespoons of basil leaves, freshly chopped

- Two tablespoons of dill, freshly chopped

Directions:

1. Rinse salmon filets and pat them dry. Set them aside.
2. For balsamic marinade: Whisk together oil, vinegar, mustard, salt and pepper, garlic and red pepper.
3. Remove ¼ cup of marinade to baste the salmon with while either grilling or broiling.
4. For veggies: Steam broccoli for about five minutes (or until crisp-tender). Rinse with cold water.
5. Place in a large bowl along with the capers, onions, tomatoes, dill and basil.
6. Pour remainder of marinade over the veggies in a bowl and marinade.
7. Grill or broil salmon and serve the fish over the vegetables.
8. Enjoy!

SALMON HASH

1 can (15 1/2-oz) can red salmon, drained

2 cups finely chopped, peeled potatoes

2 tbsp butter

3 green onions, finely chopped

1/8 tsp pepper

Remove and discard skin and bones from salmon; flake salmon with a fork and set aside.  Saute potatoes in margarine in a large skillet 15 minutes or until tender.  Remove from skillet and set aside.  Add green onions to skillet and saute 2 to 3 minutes.  Stir in pepper.  Add the potatoes and salmon.  Cook over medium heat, without stirring, until thoroughly heated.

TOMATO CUCUMBER SALAD

3 medium tomatoes, sliced

1 small cucumber, thinly sliced

1 green onion, chopped

3 tbsp Italian salad dressing

1 tbsp vinegar

1 tsp chopped fresh basil OR 1/4 tsp dried basil

1/4 tsp salt, optional

dash of freshly ground black pepper

dash of garlic salt

In a serving dish, layer half the tomatoes, all the cucumber, and remaining tomatoes.  Sprinkle with onion.  Combine the remaining ingredients in a jar with a tight-fitting lid; shake well.  Pour over salad.  Cover and chill for at least a half hour or until serving time.

Yield 4 servings.

EASY CHOCOLATE CHERRY DESSERT

1 can no-sugar-added cherry pie filling

1/2 box 1/2 the sugar chocolate cake mix

1 stick butter

1/4 cup slivered almonds

Spray an 8-inch square baking pan with nonstick cooking spray.  Pour the pie filling into the sprayed pan.  Sprinkle the cake mix over the pie filling.  (Seal remaining half of mix in a ziptop bag and save for another use or to make this recipe again later.)  Dot cake mix with the butter and sprinkle the slivered almonds over the top.  Bake at 375 degrees for about 40 minutes or until cake is done.

Yield: 9 pieces

SALMON HASH

1 can (15 1/2-oz) can red salmon, drained

2 cups finely chopped peeled potatoes

2 tbsp butter

3 green onions, finely chopped

1/8 tsp black pepper

1/4 tsp lemon zest, optional

Remove and discard skin and bones from salmon; flake salmon with a fork and set aside.  Saute potatoes in butter in a large skillet for 15 minutes or until tender.  Remove potatoes from skillet and set aside.  Add green onions to skillet and saute 2 to 3 minutes; stir in the pepper and lemon zest, if using.  Add potatoes and salmon to skillet and cook over medium heat, without stirring, until thoroughly heated.

TOMATO CUCUMBER

3 medium tomatoes, sliced

1 small cucumber, thinly sliced

1 green onion, chopped

3 tbsp Italian salad dressing

1 tbsp vinegar

1 tsp chopped fresh basil OR 1/4 tsp dried basil

1/4 tsp salt, optional

dash of black pepper

dash of garlic salt

In a serving dish. layer half the tomatoes, all the cucumber, and then the remaining tomatoes.  Sprinkle with the onion.  Combine the salad dressing, vinegar, basil, salt, pepper, and garlic salt in a jar with a tight-fitting lid.  Shake jar well to blend the ingredients.  Pour over the salad.  Cover and chill at least a half hour or until serving time.

EASY CHOCOLATE CHERRY DESSERT

1 can no-sugar-added cherry pie filling

1/2 box 1/2 the sugar chocolate cake mix

1 stick butter

1/4 cup slivered almonds

Preheat oven to 375 degrees.

Spray an 8-inch square baking pan with nonstick cooking spray.  Pour the pie filling into the prepared pan.  Sprinkle the cake mix over the pie filling.  (Seal the remaining half of the cake mix in a zip-top plastic bag and save for another use or to make this recipe again later.)  Dot cake mix with the butter and sprinkle the almonds over the top.  Bake at 375 degrees for about 40 minutes or until cake is done.

Yield: 9 servings