Avocado Tuna Melt

1 avocado, pitted and diced
12 oz tuna, drained
2 tbsp mayonnaise
2 clove garlic, minced
1/8 tsp onion powder
1 tsp black pepper, freshly ground
4 slices of bread
1 tbsp butter
4 slices of cheddar cheese








1. In a medium mixing bowl, mash avocado
2. Add in tuna, mayonnaise, onion powder and black pepper
3. Stir until well incorporated
4. Butter one side of each piece of bread
5. Place one piece of bread on a griddle, butter side down
6. stack one slice of cheese on the bread followed by half the tuna mixture, then top with cheese and a second bread slice, butter side out
7. Heat on medium until cheese is melted and bread is crispy.

Balsamic Glazed Salmon

4 salmon fillets
1 tbsp olive oil
4 cloves garlic, minced
2 tbsp white wine
2 tbsp honey
1/3 C balsamic vinegar
1 tbsp dry mustard
1/8 tsp ground black pepper
1/4 tsp red pepper flakes
1/8 tsp ground ginger


Preheat oven to 400. Place Salmon fillets on a foil lined cookie sheet. In a small sauce pan heat olive oil and garlic for 1 minute on medium. Add wine, honey, vinegar, mustard, pepper, red pepper and ginger. Cook for 5 minutes stirring constantly. Sauce will start to get thick. Remove from heat and set aside half of the sauce. Brush the salmon with the rest of the sauce. Cook for 12-17 minutes or until salmon flakes easily with a fork. Brush salmon with the remaining sauce. Use a spatula to remove salmon fillets, leaving the skin behind.


(Inspired by Balsamic-Glazed Salmon Fillets by AllRecipes.com)

Lemon Rosemary Salmon

4 salmon fillets
1/4 C lemon juice
1/4 tsp ground rosemary
1/8 tsp ground black pepper
1 clove garlic, minced


Preheat oven to broil at 350. Line a cookie sheet with foil. Mix lemon juice, rosemary, black pepper and garlic. Place salmon fillets on foiled cookie sheet. Pour lemon juice mixture over salmon. Cook under the broiler for 5-7 minutes or until flakey.

Tuna Noodle Casserole

1 box of bow tie pasta
2 tbsp butter
2 tbsp flour
3 C milk
1 tsp garlic
1 tsp pepper
1 medium onion, chopped
1 1/2 C mushrooms, copped
1 1/2 C frozen peas
10 oz canned tuna, drained
1 1/2 C shredded colby jack cheese

Preheat oven to 375. Cook pasta according to the directions on the box. Set aside. Melt butter in a medium saucepan.Once the butter is melted slowly add the flour sirring constantly. Slowly add milk, again stirring constantly to prevent lumps. Continue sirring until sauce begins to boil. Add garlic, pepper, onion and mushrooms. Turn down sauce to a low simmer for 10 minutes. Add peas and cook for an additional 2 minutes. Add tuna and pasta. Mix well. Spray a 9x13 pan and add 1/2 the pasta mixture. Spread 1/2 the cheese on top of the pasta. Add the rest of the pasta and top with the remaining cheese. Bake for 30 minutes.

Teriyaki Salmon

1/4 C vegetable oil
1/4 C lemon juice
1/4 C soy sauce
1 tsp ground mustard
1 tsp ground ginger
1/4 tsp garlic powder
4 salmon fillets


Place the first 6 ingredients in a resealable plastic bag. Mix well. Place salmon fillets in the bag and let marinade for 2 hours. Preheat oven to 350. Place salmon fillets on a broiler pan and place in preheated oven for 10-15minutes or until flaky.

(Inspired by Teriyaki Salmon from AllRecipes.com)

Salmon Alfredo Fettuccini

2 C smoked salmon
1 box of fettuccini noodles
2 tbsp butter
2 tbsp flour
3 C milk
1 C shredded parmesan cheese
2 tsp garlic
1 tsp pepper

Cook pasta according to the directions on the box. Melt butter in a medium saucepan.Once the butter is melted slowly add the flour sirring constantly. Slowly add milk, again stirring constantly to prevent lumps. Continue sirring until sauce begins to boil. Turn down sauce to a low simmer for five minutes. Add parmesan cheese, garlic and pepper and stir until smooth. Add in smoked salmon and mix with pasta.

Tilipia with Parmessan Cream Sauce

1 tbsp olive oil
2 tbsp creole (recipe below)
4 tiliapia fillets
15oz medium shell pasta
2 tbsp butter
2 tbsp flour
1 1/3 C milk
1/3 C shredded parmesan cheese
1 tsp minced garlic

Preheat oven to 350. Bring large pot of water to boil. Brush fillets with olive oil and sprinkle with creole. Bake fillets for about 10 minutes or until flakey. And cook pasta for 10 minutes. While the tilipia cooks, melt butter in a small saucepan.Once the butter is melted slowly add the flour sirring constantly. Slowly add milk, again stirring constantly to prevent lumps. Continue sirring until sauce begins to boil. Turn down sauce to a low simmer for five minutes. Add parmesan cheese and garlic and stir until smooth. Place tilipia fillet over pasta and drizzle with sauce.


Creole
2 1/2 tbsp paprika
1 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp onion powder
1 tbsp cayenne
1 tbsp dried oregano
1 tbsp dried thyme

(Inspired by Emeril's Creole Seasoning receipe at OChef.com)

Pesto Salmon with Creamy Garlic Sauce

2 tbsp basil pesto
1 pound salmon fillet
2 tbsp butter
2 tbsp flour
1 1/3 C milk
1/3 C shredded parmesan cheese
1 tsp minced garlic

Preheat oven to 350. Rub salmon fillet with pesto and place in preheated oven for 10-15minutes or until flaky. While the salmon cooks, melt butter in a small saucepan.Once the butter is melted slowly add the flour sirring constantly. Slowly add milk, again stirring constantly to prevent lumps. Continue sirring until sauce begins to boil. Turn down sauce to a low simmer for five minutes. Add parmesan cheese and garlic and stir until smooth. Drizzle sauce over salmon fillet.

(Thank you Rachel for inspiring this recipe!)