Spicy Brown Mustard Salmon Wrap

Okay, not to be outrageously repetitive, but this is literally the SAME EXACT RECIPE as the zucchini salmon bites that I posted just before this VVV below – but this time, it’s in a wrap! I’ve been ADDICTED to the salmon, spicy brown mustard and onion combo and it tastes great both ways!

YOU WILL NEED:

To save yourself excess reading, the only things you’ll need IN ADDITION to what is listed in the recipe just below this (the recipe for the salmon-zucchini bites) is:

-- Spinach (or whatever green leaf you like on your wraps and sandwiches!)

-- 1 flatbread (I LOVE using Joseph’s flatbread wraps, they are LOW CARB, LOW CALORIE, LOW SUGAR, and 100% delicious!)

DIRECTIONS:

Follow the directions for the salmon-zucchini bites for the salmon mixture.

Place on the flatbread/wrap with your preferred leafy greens.

Roll it up and YUM!

I like to use tootpicks to keep everything together when I’m cutting it into two, but you don’t have to!

Serve with a side of fruit and you’ve got one nutritiously delicious meal!

In joy, enjoy!

-jLv

Spicy Mustard Salmon and Zucchini Bites

SUCH an easy, go-to for me.

I eat these as a snack (half-portion) and sometimes as a meal (full portion)!

Seriously, so easy and YUMMY.

YOU WILL NEED:

1 Chicken of the Sea Pink Salmon To-Go cup (or 1/4 cup of whatever canned salmon/tuna you prefer)

2-3 tbs spicy brown mustard (more or less, it’s up to you!)

1/2 cup chopped onion

1 zucchini sliced into coins

Olive oil or nonstick spray

Black pepper - optional

DIRECTIONS:

In a skillet over medium-high heat, sauté the onions with oil or nonstick spray.

You always just want to brown the onions, so nonstick spray is just fine.

Once the onions are softened and slightly brown, add in the salmon/tuna and stir until well combined.

Remove from heat.

In a bowl, mix together the mustard and salmon/tuna.

Place onto the zucchini coins OR use the zucchini as “chips” to dip!

Cucumbers also work just as well.

See? Simple, nutritious, and protein packed!

In joy, enjoy!

-jLv

Shrimp Stuffed Portobello Mushrooms

These are one of my favorite things to make, but I seldom get to as my local grocery stores, for whatever reason, seem to run out of them SO fast by the time I get there on Fridays! ANYWAY, you can take this recipe and make mini mushrooms as sides/appetizers, or take the larger mushroom caps and serve them as the main dish! I like making the larger portions and serving them with a side of lemon-zest asparagus and zucchini! It’s up to you!

YOU WILL NEED:

1/2 cup chopped onion

3 chopped garlic cloves

6 ounces cooked small shrimp, tails removed (I usually take the easy way out and buy the pre-cooked frozen kind – hey, better than nothing!)

2/3 cup crushed whole grain crackers (or breadcrumbs, if you wish!)

1/4 cup grated parmesan cheese

1/4 cup fat free mayo  (or olive oil mayo!)

8 small Portobello mushrooms (de-stemmed, gills removed)

OR 3-4 large mushroom caps (gills removed)

Mrs. Dash Garlic and Herb seasoning to taste (or however you want to season it!)

DIRECTIONS:

Preheat oven to 350 F, line a baking sheet with foil and nonstick spray.

Arrange the mushroom caps so that once-gilled sides are up. Be sure to remove the gills though, as stated above.

In a skillet over medium-high heat, sauté onions and garlic cloves using olive oil or nonstick spray, you really just want to brown them so nonstick spray will be just fine! Remove from heat once slightly browned.

In a medium bowl, mix the shrimp, cracker crumbs (or breadcrumbs), parmesan cheese, mayo, and seasonings – I like to use my hands for this part!

Mound the shrimp mixture onto the mushroom caps, packing tightly.

Baking for about 30-35 minutes until mixture begins to brown.

YUM.

In joy, enjoy!

-jLv