10 ounces frozen sliced asparagus, thawed and; drained
8 ounces imitation crab meat
4 ounces shredded mozzarella cheese
1 cup Bisquick
1/2 cup milk
1/2 cup Caesar salad dressing
2 eggs

Heat oven to 400.

In greased 9″ pie plate scatter asparagus, crabmeat, and cheese.

In medium bowl stir remaining ingredients with fork until well blended; pour into pie plate.

Bake 30-35 minutes or until knife inserted in center comes out clean.

Cool 5 minutes.

Serve.

1-1/2 pound salmon fillets
1/2 cup oil
1/4 cup vinegar,red wine
3/4 teaspoon garlic salt
1/4 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon Italian seasoning
1 garlic clove, large, minced
1/8 teaspoon pepper
1 teaspoon water

Mix all ingredients except salmon.

Marinate for at least 30 minutes.

Grill (15 minutes per side for steak, 6 for fillet), brushing often with leftover marinade.

Recipe by Alaska Fisherman Sarah Palin, Wasilla, Alaska

1 can (12 ounces) tomato sauce
1/4 cup packed brown sugar
1/4 cup molasses
3 tablespoons ketchup
2 tablespoons apple cider vinegar
2 tablespoons dried minced onion
1 tablespoon Worcestershire sauce
1 tablespoon mustard
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
4 to 6 Alaska salmon fillets or steaks (4 to 6 ounces each)

Blend all ingredients, except seafood, in bowl.

Let set 10 to 15 minutes.

Dip seafood into sauce, and then place on hot oiled grill, not directly over heat source (coals or gas). Cover and vent.

Cook about 6 to 12 minutes per inch of thickness, brushing with extra sauce, if desired. Do not overcook or burn edges.

Makes 4 to 6 servings.

Baste the shrimp frequently while they are broiling so they don’t dry out. Use shrimp sized about twenty to the pound–shrimp much smaller can become
tough when broiled.

3/4 cup butter
1/3 cup olive oil
2/3 cup chopped onions
1-1/2 tablespoons minced garlic
3 or 4 tablespoons freshly squeezed lime juice
A pinch cayenne pepper (creole spices work okay)
2 pounds shrimp, shelled
1/3 cup minced parsley
salt

Preheat the broiler to 550 degrees.

Heat the butter and olive oil together in a large ovenproof pan.

Add the onions and garlic and slowly cook them for about 5 minutes, or until softened but not browned.

Stir in the lime juice, cayenne pepper, and shrimp. Continue stirring until the shrimp are coated with the butter mixture.

Broil the shrimp for 5 to 7 minutes, basting once or twice. Taste and salt if necessary.

Just before serving stir in the parsley.

Serve with a good supply of French bread to mop up the juices.

Serves 4.

1/2 cup soft breadcrumbs
8 ounces angel hair pasta
1 tablespoon olive oil, for vegetables
1 teaspoon olive oil, for scallops
1/2 cup chopped fresh parsley, divided
1 clove garlic, minced
1 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/4 teaspoon salt
1 tablespoon all-purpose flour
1/4 teaspoon pepper
8 ounces clam juice (1 bottle)
1 pound fresh sea scallops cut into 1/2-inch pieces

Place breadcrumbs on a baking sheet. Bake at 375 deg for 5 minutes or until golden brown; set aside.

Cook pasta according to package directions, omitting salt and fat.

Drain and rinse under cold running water; drain well. Place in a large bowl; set aside.

Heat 1 tablespoon oil in a nonstick skillet over medium heat.

Add 1/4 cup parsley and next 4 ingredients; saute 1 minute.

Add flour and pepper; cook 1 minute, stirring constantly with a whisk.

Gradually add clam juice, stirring constantly. Cook 1 minute or until thickened, stirring constantly.

Pour over pasta; toss well.

Set aside, and keep warm.

Heat remaining 1 teaspoon oil in skillet over medium heat.

Add scallops, and saute 4 minutes or until scallops are done.

Add to pasta mixture; toss gently.

4 servings

1-1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.

Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat.

Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Place salmon on the preheated grill, and discard marinade.

Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Enjoy!

You can find a wide variety of grills at Amazon.com. Here are just two of the possibilities:

We usually grill our salmon, but this is a good change. It is so tasty and so easy to make!

2 pounds salmon
4 teaspoons lemon juice
4 garlic cloves, crushed (or 1/2 teaspoon garlic powder)
1/4 teaspoon black pepper
1/4 cup olive oil
1/4 teaspoon salt
4 lemon wedges

Place salmon in ungreased baking dish.

Mix oil, lemon juice, salt, pepper, and garlic.

Pour over fish.

Bake at 350 degrees for approximately 10 minutes.

Turn salmon.

Bake for another 10 minutes. Fish should flake with a fork.

Serve with lemon wedges.

2 teaspoon olive oil
1 pound shrimp, large, peeled and deveined
2 tablespoons fresh lemon juice
1 teaspoon Spice Islands No-Salt Lemon Herb Seasoning, or other brand
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground
2 tablespoons parsley, fresh, chopped

Heat oil in a large skillet over medium heat.

Add shrimp and saute 1 minute. Add lemon juice, lemon herb seasoning, salt and pepper; stir to coat shrimp.

saute until shrimp are bright pink and cooked through, about 3 minutes more.

Remove from heat and stir in parsley.

Yields about 3 ounces of shrimp per serving.

POINTS Value: 3
Servings: 4
Preparation Time: 10 min
Cooking Time: 5 min
Level of Difficulty: Easy

You can find a wide variety of Weight Watcher cookbooks at Amazon.com. Here are just two of the possibilities: