As I shared my cravings for a meatball sandwich, and a really good Reuben with my family recently, I realized that in the dinner world, “Sandwich Night” gets a bad rap. It definitely has its place in the week, and can provide as much of a well-rounded, healthy, hot meal as “meat and potatoes”, and often can be more convenient.

Adding good sandwich rolls to your weekly shopping list can open up a world of possibilities. Or, if you have time to bake, and keep Smart Ingredient RED STAR yeast on hand, you use our recipe for Italian Gondola Bread to  make great dinner rolls any day of the week.

In addition to meatball sandwiches and Reuben’s, some of our other favorite weeknight sandwiches include:

Baked Shrimp or Crab Cake Po’ Boy, Monte Cristo, and Chopped Salad “Pocket” sandwiches. See recipes below:

Baked Shrimp Po’ Boys

Ingredients (for 4 sandwiches)

• Four rolls
• 1 pound shrimp, peeled and deveined
• ½ cup cornmeal
• ½ cup flour
• 1 teaspoon olive oil
• 2 tablespoons Creole seasoning (or see recipe below)
• 1 cup mayonnaise (or ½ cup mayo, ½ cup Greek yogurt mixed together)
• 2 cups lettuce, finely chopped

* You can make your own Creole seasoning with a mix of garlic powder, salt, paprika, oregano, thyme, black pepper and just a touch of cayenne.

Dust shrimp with 1 tablespoon Creole Seasoning. Combine flour and cornmeal, and dredge shrimp. Grease baking dish with olive oil. Place shrimp on baking sheet and put in 400 degree oven for 10 minutes each side. Combine mayo (or mayo and Greek yogurt) with remaining Creole seasoning. Top bread with mayo, lettuce and shrimp or crab cakes.

Monte Cristo Sandwiches

This sandwich provides a sweet savory combination of meat and cheese between two slices of french toast. Turkey is often substituted for the ham.

Ingredients (for 4 sandwiches)

• 1 tablespoon butter
• 8 Bread slices (we often use Rosen’s potato bread for these, but any bread will work)
• 2 eggs
• 1 cup milk
• 8 slices deli ham
• 4 slices Swiss cheese
• Maple syrup (optional)

Chopped Salad “Pocket” Sandwich (copycat recipe of Pockets restaurant salad sandwiches in Chicago)

Ingredients (for 4 sandwiches)

• 4 ciabatta rolls, homemade gondola, pita or other hearty bread
• 1 heart Romaine lettuce, finely chopped
• 1 avocado, diced
• 1 tomato, seeded, cored, and diced into small pieces
• 1/2 cup crumbled Gorgonzola cheese
• 3 slices cooked bacon, crisp and crumbled
• 1 cup small pasta noodles, such as Conchiglie

Cook pasta according to package directions, and rinse in cool water. Drain pasta. Mix all ingredients together, chill and serve on large rolls or homemade bread. Serve with your favorite dressing on the side.

Do you, like me, need to lighten up a bit after this Holiday weekend? And I don’t mean the workload, as this was an extended weekend full of play, low-key attitudes and celebrations of freedom. I mean menus! Even though typical 4th of July tables consist of simple picnic and barbeque fare, that does not mean it is light, healthy eating. Statistics say 155 million hot dogs are consumed every July 4th. In addition to that, you potentially encountered chips, side dishes, and fantastic desserts all weekend. (Check out the festive chocolate-dipped strawberries my 10-year old daughter made for our party.)

Lucky for us, shrimp are on sale at many stores this week. These crustaceans are significantly high in protein, have good amounts of b12, and are extremely low in fat and calories. Sounds like just the thing to trim the 4th away from our tummies. While a hot dog is also high in protein, it lacks any other nutritional value, has three times the calories, and 18 times the fat of one serving of shrimp.

Here are two delicious and lowfat ways to enjoy shrimp this summer:

Ceviche Yucateco

from the cookbook 40 Dinner Duos; Cook Once Eat Twice (Meal 2 is Shrimp Avocado Quesadillas)

Grilled Shrimp Kabobs with Peach Pepper Salsa

from the cookbook 40 Dinner Duos; Cook Once Eat Twice. (Meal 2 is Cajun Shrimp Pasta)

Ingredients

• 3 tablespoons fresh lime juice
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon hot sauce
• 2 tablespoons honey
• 2 tablespoons olive oil
• 2-3 pounds shrimp, peeled and deveined

Combine first 7 ingredient in a small bowl. Thread the shrimp on skewers and lay them flat in a shallow dish. Pour half the marinade over the shrimp, and place in refrigerator for about 1 hour, turning once. Set aside remaining marinade. Grill shrimp kabobs on an uncovered grill over medium heat for 10 minutes, turning frequently until pink. Baste one or two times with remaining marinade.

Peach Pepper Salsa

Ingredients

• 1 green bell pepper, diced
• 1 small onion, diced
• 2 peaches, peeled and diced
• 3 tablespoons fresh lime juice
• 2 tablespoon fresh cilantro, chopped
• 1 tablespoon minced jalapeno
• 1 teaspoon ground ginger
• 1 clove garlic, minced

Mix all ingredients and season to taste with salt and pepper. Let sit one hour in refrigerator before serving.

It’s always a matter of timing….

Day 8

Fish Fillets with Garlic-Kissed Spinach, and Stuffing

Today is a Tuesday, and one of our busiest days. I got home at 5:30, and needed to find something I could start prepping, pause and go pick up my daughter at choir, and then serve fairly soon after returning home. I chose tilapia on a bed of garlic with a side of stuffing. I sauteed spinach in garlic salt and olive oil for 3 minutes, placed this in a baking dish, topped it with the fish, drizzled the fish with 1 tablespoon melted butter, and sprinkled with bread crumbs. I covered the dish and placed in the refrigerator, turned on the oven to preheat and headed out. When I returned home, the fish went in a hot oven for 20 minutes while meanwhile I prepared the stuffing.

Game Plays:

70 Meals, One Trip to the Store: Based on the 70 Meals cookbook, there are 3 types of meat I always have on hand: ground beef, chicken and fish fillets (usually Tilapia). This recipe is on e of the many fish recipes in the book.

2/3 Rule: Fish and Spinach were prepared fresh, stuffing was from a package.

Day 9

Crab-Stuffed Shrimp, Sliced Cucumber Salad and Brown Rice

My family loves shrimp, and I am always trying new ways to prepare the prawns. Inspired by a recent demo by Paula Deen, I decided to try one of her shrimp recipes. It called for a crab salad rolled inside shrimp, and then wrapped in bacon. I chose to avoid the bacon to reduce the fat in the recipe, and ended up “placing” the crab on top of the shrimp as a sort of crab cake-topped prawn. While prepping the shrimp, brown rice went in the cooker, and I sliced up some fresh cucumbers with onions, Greek yogurt, hot sauce and garlic salt for a quick side salad.

Day 10

Grilled Bratwursts and Lentil Soup

I have to work tonight, but was home during the day, so I made the soup ahead of time, and all hubby had to do was grill the brats to get dinner served.

Game Plays Applied:

Gifts to self: A week or so ago, when making soup, I made a large portion of “soup starter” which for me is a roux (butter and flour) sauteed with onions, black pepper, and then brought to a boil with my favorite soup base, Vegeta. I transferred this into 2-cup portions in large Ziploc bags and placed in the freezer. All I needed to do was warm this on the stove, add a few cups of water to hydrate the lentils, and the lentils.

Click here to see the game plays.

There are a lot of reasons to eat fish. Sure, some of us look to it as a dinner “alternative” during days that our religions ask us to give up meat. Others turn to fish when the doctor recommends less of the fatty stuff. But infusing our diets with a low-fat, omega-3-hearty dinner is something we can all stand to gain in our weekly lineup. I meet many people who are afraid to cook fish as they aren’t sure they know how. I encourage everyone to try. It is not nearly as easy to dry out as chicken or pork, and with a mild-flavored fillet, such as Tilapia or halibut, there are so many flavor applications that are a perfect complement. They are also mild enough to please those who don’t think they like fish.

An average 1/2- to 1-inch thick fish fillet is fairly foolproof when baked for 20 minutes at 400 degrees F. Easy marinades from your cabinets and refrigerator can include lime juice, salt & pepper, soy sauce & honey, orange juice & olive oil, or butter & garlic. Simply marinate fillets in a baking dish or ziploc bag for one half hour, up to 4 hours, remove from marinade and place in oven. (On grill works fine too, just use a shorter cooking time). If you don’t want to marinate, use the below recipe for one of our favorite, simple ways to make delicious fish.

There are also several more  Seafood Recipes on our website that make serving fish simple, including Pecan-Crusted Fillets and Coconut Shrimp.

Italian Baked Fish with Garlic-Kissed Spinach

from the 70 Meals, One Trip to the Store cookbook

Ingredients

(Serves 4)

• 4 Fish Fillets
• 2 cups fresh or 1 cup frozen thawed spinach, rinsed and drained
• 1 teaspoon garlic, diced
• 4 tablespoons butter
• 1/4 cup bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon Italian Seasoning

Combine bread crumbs, Italian Seasoning, salt and pepper. In pan on stove cook spinach with two tablespoons butter and garlic for 5 minutes, until warmed through. Lay spinach in baking dish. Dredge fish in two tablespoons melted butter and place on top of spinach. Sprinkle fish with bread crumb mixture. Bake at 400 degrees F for 20 minutes.

Tilapia is one of my favorite fish for an easy weeknight dinner. It’s easy to find, it’s inexpensive and it’s versatile.

And the following recipe is from the 70 Meals, One Trip to the Store cookbook, which means you can likely make it with ingredients you have on hand at home. I use the baking method to avoid the extra fat. The melted cheese fuses with the breadcrumbs for a crispy crust, and my kids just love this dish!

Ingredients
4 fish fillets
1/4 cup flour
1/4 teaspoon garlic
1 egg, beaten
1/4 cup milk
1/2 cup bread crumbs
2 tablespoons Parmesan cheese
1/4 cup olive oil
1 tablespoon lemon juice

Blend egg and milk. Combine bread crumbs and Parmesan cheese. Rub fish with garlic, then coat with flour. Dip in egg mixture, then dredge in crumbs. Fry over medium heat in oil in large skillet for 4-5 minutes per side until fish flakes when tested with a fork. Drain on paper towel and sprinkle with lemon juice.

This fish can also be baked at 350 F for 25 minutes.

With its meaty make-up and consistent good taste, Sea Bass is a treat to be had. But at times it can be pricey for those of us not in West Coast Sea Bass territory. That’s why in January, when seafood is plentiful and priced right, getting two Sea Bass meals for the efforts of one is twice as nice. The following two Sea Bass recipes are from our 40 Dinner Duos cookbook, which has you cook an extra portion of meat during one night’s meal to use for a delicious- tasting, but simple-prepping second meal.

Cuban Sea Bass

Serves 4 with leftovers for Meal 2

Ingredients

• 2 tablespoons olive oil
• 1 onion, sliced
• 2 tablespoons minced garlic
• 4 cups seeded, chopped plum tomatoes
• 1 1/2 cups dry white wine
• 2/3 cup sliced stuffed green olives
• 1/4 cup drained capers
• 1/8 teaspoon red pepper flakes
• 6 (6 ounce) fillets sea bass
• lemon wedges
• 1/4 cup chopped fresh cilantro

Heat oil in skillet over medium heat. Saute onions and garlic until soft. Add tomatoes, and cook until they begin to soften. Stir in wine, olives, capers, and red pepper flakes. Heat to a simmer. Place sea bass into sauce. Cover, and gently simmer for 10 to 12 minutes, or until fish flakes easily with a fork. Remove fish from sauce, transfer 4 to serving plate(s), and reserve two, sealed in refrigerator for Meal 2. Continue to simmer sauce until thickens. Serve sauce over fish, and sprinkle with lemon juice and Cilantro (if desired).

Lemon Caper Sea Bass Fettuccine

Ingredients

Approximately 2 cooked (leftover) sea bass fillets, cut into 1-inch pieces

8 ounces fettuccine noodles

2 tablespoons olive oil

juice of 1 lemon

1 red pepper, sliced

1 tablespoon drained bottled capers

1 teaspoon paprika

1/4 cup heavy cream

1/2 cup Parmesan cheese

1 teaspoon black pepper

1 tablespoon minced fresh parsley leaves

Cook pasta according to Al Dente package directions. Drain and coat with one half lemon juice, and one tablespoon olive oil. Reserve. In large saucepan, melt remaining olive oil, and cook red pepper, stirring often, until soft. Whisk in paprika, remaining lemon juice, cream and Parmesan cheese, until smooth. Add capers and Sea Bass. Continue cooking over medium heat until fish is warmed through. Top with pepper and parsley, and serve.

I heard from a few people this summer that they wished they knew how to cook fish. Certainly some fish are finicky, but some good old standards are incredibly easy to prepare. Tilapia and Halibut are two relatively inexpensive, easily-accessible fish that are firm enough to hold some great preparation methods, while still cooking to a delicate, easy flake in a short cooking time.

Following are two of my favorite, easy fish recipes from the 70 Meals, One Trip to the Store cookbook that are also very unique and flavorful. You can tackle these with no sweat, and feel like you’ve mastered cooking fish in no time.

Pecan-Crusted Honey Dijon Fish Fillets

Ingredients

• 4 fish fillets, halibut or tilapia, thawed
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 teaspoons melted butter
• 4 teaspoons honey
• 4 teaspoons Dijon mustard
• 1/2 cup crushed pecans

Marinate fish fillets in oil and lemon juice for at least one half hour in refrigerator (up to overnight). Combine mustard, honey and butter. Stir until glaze forms. Place fish in baking dish. Cover with half of glaze, and then pecans. Bake at 375 degrees F for 20 minutes, basting once during, and at end with remaining glaze.

This next recipe has… count ‘em… two ingredients, and two steps. It is one of the easiest dinners, and a perfect pairing of flavors and textures for your fish.

Cornbread Crusted Fish

Ingredients

• 4 fish fillets, halibut or tilapia, thawed
• 1/2 package cornbread mix

Dredge fish fillets in cornbread mix. Bake at 350 degrees F for 25 minutes, until golden brown.