black bean, corn and shrimp salad

the name of this recipe is salad but i would call it more of a soup or sauce. i got it from cooking light but it definitely doesn't taste like it's lowfat even though it really is. it was really yummy with a cheese quesadilla and some guacamole and sour cream.

1-1 1/2 lbs. shrimp, peeled and deveined {i used already cooked}
1 TBS chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 1/2 c. frozen corn
1 15-oz. can black beans
1/4 c. chopped fresh cilantro
2 TBS lime juice

coat a large frying pan with cooking spray and heat over medium heat. mix chili powder, cumin and garlic. toss shrimp to coat. cook in frying pan until pink. add 1 TBS lime juice, toss to coat. remove shrimp from pan and add corn, sauteeing for a couple minutes. add beans, cilantro and lime juice. cook until heated through. add shrimp back to pan and heat over low until ready to serve.

tuna casserole

so i'm on a bit of a tuna kick. i've been craving this lately and i don't know why. it's good.

1-2 cans tuna packed in water {drained}--depending on how tuna-y you like it
1 can cream of chicken soup
1/2-1 can milk
a couple spoonfuls sour cream
1/2 chopped onion
1 small bag frozen peas
1 bag cooked and drained small shell pasta
1-2 cups grated cheese
1 sleeve ritz crackers crushed
2-3 TBS butter melted
salt
pepper

mix first seven ingredients. add more sour cream or milk to fix consistency as needed {not too sticky, not too soupy}. pour into a casserole dish {9x13 works well} sprinkle liberally with pepper and salt and top with grated cheese. mix ritz and melted butter and sprinkle over cheese. cook at 350 degrees until cheese is melted, cracker crumbs are browned and filling is bubbly {about 15-20 minutes}

tuna salad

this is really a salad but more of a sandwich filler/cracker topper. i made this up the other day for lunch and it was delish. it's more of a method than a recipe, very versatile.

1 can tuna in water {drained}
1 roma tomato chopped/seeded
1 TBS chopped red onion
1-2 spoonfulls light mayo
2-3 spoonfulls sweet relish
salt
pepper

mix all together and serve on toasted bread with lettuce or on ritz crackers.

grilled salmon

1 1-lb. salmon fillet
1 TBS olive oil {you can also use butter here}
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsp thyme
2 cloves garlic
2 TBS lemon juice

heat your grill to medium/high heat {or preheat your oven to 400 degrees}. put the salmon on a piece of foil that is slightly larger than the fish. wisk the ingredients together and brush onto the salmon and cook until opaque all the way through and flakes easily with a fork {about 10 minutes}