As we go into the Lenten season, thousands of people will be looking for great seafood recipes because their alternative to meat. Not knowing best places to look, cut on interest rates opt for basic dishes that could not satisfy their probing for a authentic good meal. With a little creativity and aid from shelf-stable seafood, the Lenten season is usually filled with many different palate-pleasing alternatives.
Gearing Up For Seafood Fridays
“People often are not aware of what to cook during Lent, in order that they turn to ‘tried-and-true’ favorites for example veggie sandwiches, pastas and salads,” said Culinary Expert Lena Cutler.
“Shelf-stable seafood is extremely affordable and to substitute within your favorite meat-based dishes,” said Cutler.
“Canned and pouched seafood can be purchase in many varieties, including tuna, salmon, crab, shrimp, clams and oysters,” said Cutler. “You will use tuna or salmon as an alternative to beef for burgers, tacos, stir-fry plus more.”
Shelf-stable seafood even offers many benefits.
“In addition to being conve-nient, shelf-stable seafood is reduce fat and calories,” said Registered Dietician Sharon McNerney. “Albacore tuna and salmon are major protein sources and heart-healthy omega-3 fat.”
The American Heart Association’s dietary guidelines recommend eating at the very least two servings of fish each week, because omega-3 has been confirmed to help reduce the danger of getting coronary disease.
Here’s a delightful stir-fry to have your creative cooking juices flowing:
Teriyaki Cashew Tuna
1/3 cup teriyaki sauce or stir-fry sauce
2 (6-oz.) cans drained Chicken in the Sea® Solid White Albacore Tuna in Spring Water
1 Tablespoon vegetable oil
One teaspoon minced fresh garlic
1/2 cup green onion, cut into 1/2-inch pieces
1/2 cup each: sliced celery and sliced red bell peppers
1 (10-oz.) package of frozen pea pods, thawed
1 (6-oz.) can sliced water chestnuts, drained
1/2 cup cashews
Hot cooked rice
In medium bowl, gently combine the sauce with Chicken with the Sea® Albacore Tuna; reserved. Furthermore in a large skillet, heat oil until hot; sauté garlic. Also Add onion, celery, peppers, pea pods, cashews and water chestnuts; cook until celery is crisp and tender. Add tuna mixture and continue cooking until hot. Serve over hot cooked rice. Makes 4 servings.