Low Fat Orange Shrimp

Sorry, no picture.  I wasn't expecting to like it this much and didn't think to snap a shot.

4 oz. Raw Jumbo Shrimp, peeled & deveined(I used jumbo size)
2 envelopes True Orange(LINK)
2 Tbl. No Sugar Added Applesauce
1/2-1 tsp. Spicy Mustard(I used Southwestern Style)
1-2 cloves Crushed Garlic
Salt & Pepper

In a small bowl combine applesauce, mustard, and True Orange in a small bowl and set aside.  Heat small non-stick saute pan on medium heat.  Spray with non-stick spray.  Add shrimp to pan and season with salt & pepper.  "Fry" for 2 minutes, spray tops of shrimp with non-stick spray and turn them over to cook other side.  They should be pink and bright white.  Add garlic to center of pan and cook until heated through.  Turn heat off and add applesauce and orange mixture.  Stir until shrimp are well coated and serve over a salad, rice, noodles, or wrap in lettuce leaves.

Fish Tacos

As our cruise gets closer I'm getting more in the mood for vacation yummies. I love Fish Tacos, Ceviche, any kind of seafood grilled.... MMMMMmmmmm. When Mr. D goes out of town that's my chance to cook my seafood favorites. You'd think growing up in Morro Bay he'd like it, but nope, that's precisely why he doesn't like it. He's been around it his whole life. One kid baulked at the idea of fish tacos, but I don't care, it's what's for dinner. And after heating up the tortillas for me and digging into one herself she said she didn't "hate it" and went back for seconds, finally admitting they aren't bad. As long as they're fresh, I could eat these every day.

I like to make my own sour cream mix. I LOVE these tubed herbs. Herbs and lettuce have to be absolutely fresh or I toss them out, a lot of produce goes to waste in our house unfortunately. Mix a few Tbl. of Cilantro, a few drops of Spiracha Chili Sauce(just for a kick) with some fat free sour cream, easy peazy.


Shred the lettuce and wash, wash, wash, or even the pre-packaged slaw and lettuce shreds are good.




I prefer Mahi Mahi, but the store was out, so I picked up some cod, it's mild in flavor too, and flakes "pretty". When I brought it home from the store I marinated it in soy sauce, crushed garlic, fresh ground black pepper. Cook at a high temp on a non-stick pan with a little bit of canola oil until, just a few minutes on each side. It's done after you've flipped it and it flakes easily. Put into a bowl to seperate the layers.


Warm the tortillas.


The fish should just flake or fall apart as you put it in a serving bowl.


Layer on the yummy goodness and imagine yourself at the beach with Sancho serving you, big grin, pina colada(virgin of course), and a big bowl of chips and salsa. I can hear Jimmy Buffet in my head, "Cheeseburger in Paradise"!