Slow Cooker San Francisco Style Cioppino

on June 19, 2015

Ingredients

1 28 ounce can crushed tomatoes
1 28 ounce can whole tomatoes, broken up
1/2 cup dry red wine
2 to 6 1/2ounces minced clams
1 large onion, chopped
1 sweet red pepper, cored, seeded and chopped
4 cloves garlic, chopped
2 teaspoons sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 pound medium shrimp, shells removed and deveined
1 pound medium sea scallops
1/2 cup parsley, chopped
Sourdough bread (optional)

Directions

1. Coat slow cooker bowl with nonstick cooking spray. Add crushed tomatoes, whole tomatoes, red wine, and juice from 1 can of clams, onion, red pepper, garlic, sugar, oregano, salt, and cayenne pepper. Break up tomatoes with a wooden spoon.
2. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
3. Thirty minutes before end of cooking time, stir in shrimp, scallops and drained clams. Just before serving, stir in parsley. Serve with sourdough bread, if desired.

Per serving: 347 calories; 4 grams of fat; 48 grams of protein; 26 grams of carbohydrates; 5 grams of fiber; 1008 milligrams sodium; 181 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 6 servings.

Oven Roasted Cod with Tomato Relish

on June 19, 2015

Ingredients

4 cod fillets, about 1 1/2 pounds total
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups grape tomatoes, quartered
1/4 cup pitted kalamata olives, coarsely chopped
1/2 cup fresh basil, chopped
1 to 2 teaspoons balsamic vinegar
2 cups chicken broth
1 cup shredded carrot
1 cup uncooked couscous

Directions

1. Heat oven to 450 degrees °F. Spray a 13 x 9 x 2 inch baking dish with nonstick cooking spray.
2. Place cod in prepared baking dish, skin side down. Brush with 1 tablespoon of the oil and 1/8 teaspoon each of the salt and pepper. Bake at 450 degrees °F for 15 to 18 minutes or until fish flakes easily with a fork. Run under the broiler for a minute, if desired, to lightly brown.
3. Meanwhile, in a small bowl, mix together the tomatoes, olives, basil, remaining 1 tablespoon olive oil, vinegar, remaining 1/8 teaspoon each salt and pepper. Cover and set aside.
4. While cod is cooking, bring the chicken broth to a simmer and stir in the carrots. Simmer for 1 minute. Stir in the couscous and remove from the stove; cover and allow to sit 5 minutes.
5. Serve the cod with the tomato relish and couscous on the side.

Per serving: 430 calories; 13 grams of fat; 34 grams of protein; 43 grams of carbohydrates; 5 grams of fiber; 976 milligrams sodium; 65 milligrams cholesterol.

Percent Daily Values are based on a 2,000 calorie diet.

Makes: 4 servings.