Seafood Noodle Salad

Seafood Salad



Book: Steve's Diabetic Recipe Book ll

Family favorite. Not fancy but very satisfying.
Serves: 20 (Assume each person will actually eat 2 portions)

14 ounces Ring or Shell egg noodles
1 6-ounce can crab meat
1 6-ounce can shrimp
2 6-ounce cans water pack tuna (two cans) , drained
5 scallion, white and green parts sliced in 1/4 inch pieces
1 cup miracle whip
2 15-ounce cans sweet peas, drained
4 ribs celery, sliced in 1/4 inch pieces
2 cups green seedless grapes, sliced or cut in half.
Paprika, to taste


Prepare Ring or Shell Noodles per package instructions. Drain and rinse in colander. Place in large bowl.
Add drained seafood, scallions, miracle whip, celery, grapes and peas.
Gently mix. Try not to smash the peas.
Top with Paprika for presentation and taste.
Chill before serving.


NUTRITION FACTS
Amount Per Serving
Calories 141 Calories from Fat 54
% Daily Value*
Total Fat 6g 10%
Saturated Fat 1g 5%
Cholesterol 43mg 14%
Sodium 193mg 8%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 5g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet.

Bouillabaisse

Bouillabaisse




Book: Steve' diabetic recipe book
Chapter: SOUP

Really good. Can be served with a sauce rouille and crusty bread or crostini. Choose fresh tomatoes or canned (if low sodium). Some canned tomatoes are so salty they can ruin a soup.
Serves: 16

1 pound shrimp
1 pound scallops
1 pound shellfish
Any combination of firm ocean fish, shellfish, scallop,etc. will work. Fresh is better.
3 tablespoons olive oil
2 leeks, washed and sliced
1 fennel bulb, chopped
1/2 cup onions, chopped
1/4 cup parsley, chopped
2 teaspoons garlic minced
1/8 teaspoon thyme
1/2 teaspoon white pepper
1/8 teaspoon sage, rubbed
1 pinch saffron threads
1 orange, zested and juiced
2 28-ounce cans tomatoes, diced
1 49 1/2-ounce can "Swanson's Broth: Chicken 1/3 Less Sodium, No Fat"
Home made is much better if you have it.
1 8 1/2-ounce bottle clam juice

Saute leeks and onions in olive oil until wilted. Add parsley and garlic. Cook on medium heat, stirring until combined. Add thyme, sage and saffron, stir and cook one to two minutes. Add orange zest and juice, tomatoes, broth and clam juice. Season with white pepper. At time of service, bring base up to summer. Add shellfish, then fish. Cook until all seafood is just done. Serve in medium sized bowls accompanied by crostini or crusty bread.

NUTRITION FACTS
Amount Per Serving
Calories 115 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 2%
Cholesterol 56mg 19%
Sodium 676mg 28%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 5%
Sugars 1g
Protein 14g
Vitamin A 13% Vitamin C 33%
Calcium 1% Iron 5%

* Percent Daily Values are based on a 2,000 calorie diet.