Today I'm sharing an old favorite summer recipe.  This meal idea is great for a hot summer day - like today! 

Not only do I love all of the mouth-watering flavors, but I also love that everything cooks together in aluminum foil, so clean up is a cinch.  I hope you enjoy these delicious grill packets as much as we do!

What you'll need
vegetable oil or cooking spray
4 cups baby spinach
1/2 cup couscous
1/2 pound medium shrimp, peeled and deveined
1 teaspoon extra-virgin olive oil
1 zucchini, sliced
salt and freshly ground black pepper
aluminum foil

For the Salsa
1/2 mango, peeled and diced
1/2 medium avocado, diced
1/2 medium tomato, diced
1/4 cup red onion, chopped
1/2 jalapeño pepper, seeded and finely chopped
2 teaspoons fresh lime juice

Directions
1. Heat grill to medium (350 degrees F). 
2. Fold two 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray.
3. Place 2 cups spinach in center of half of each piece of foil.
4. Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach.
5. Combine shrimp, oil, salt and pepper in a bowl. Mix well.  Divide shrimp evenly among packets, placing next to couscous.  Place sliced zucchini on the other side of the couscous.
6. Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, about 10 minutes.
7. Combine mango, avocado, tomato, onion, jalapeño and lime juice in a bowl.  Add salt and pepper to taste.
8. Carefully cut foil to open; stir contents; top with salsa before serving.

* Tip 1 --  The best way to store an avocado is to keep the seed in, wrap in saran wrap or place in a ziplock bag and store in your refrigerator. 
* Tip 2 -- The avocado and mango salsa also goes great with steak fajitas. 

Recipe adapted from Self Magazine's Easy Grilling Recipes
 
 
Treat yourself to a light and decadent Sunday dinner with today's recipe for two -- Maple and Soy Glazed Salmon.  The savory and sweet glaze is the icing on the cake for this seafood sensation.  Enjoy and have a great Sunday!

Maple and Soy Glazed Salmon
Total Time: 20 minutes + 20 minutes to marinate
Prep: 5 minutes + 20 minutes to marinate
Cook: 15 minutes

What you'll need
2 skinless salmon fillets 
1/2 cup uncooked couscous

For the Marinade
3 tablespoons olive oil
3 tablespoons maple syrup
2 tablespoons low-sodium soy sauce
3 tablespoons white wine (if you don’t have white wine on hand, you can add water to help thin out the marinade a bit)

Directions
1. Preheat oven to 375 degrees F.
2. Mix marinade ingredients together.  Divide marinade; set one half of mixture aside, which will be used later to create the glaze.
3. Pat the salmon dry.  Pour the other half of the marinade into a container, and put salmon in flesh side down.  Seal and marinate in the refrigerator for 20 minutes.
4. Cook couscous according to package directions.
5. Once salmon is done marinating, place each portion on a piece of foil and form a foil packet. Pour the leftover marinade over each piece of salmon, and seal up the packets.
6. Bake for 15 minutes.  Time will vary depending on the thickness of the fish.   
7. Meanwhile, place the leftover marinade in a saucepan; bring to a boil.  
8. Turn heat down and let simmer, stirring occasionally until the glaze thickens.  
9. Pour over salmon and couscous just before serving.  Enjoy!
 
 
Treat yourself to a decadent bowl of Shrimp Linguini this Monday evening.  With a parmesan cheese and garlic base, succulent shrimp and crisp asparagus, it's the perfect cure for the Monday blues.

Shrimp Linguini in a Garlic Parmesan Sauce 
Total Time: 35 minutes + time to marinate
Prep: 15 minutes + time to marinate
Cook: 20 minutes

What you'll need
For the Marinade

1/2 pound shrimp, peeled, deveined and tails removed
2 tablespoons parsley, chopped
1/4 cup white wine
1 tablespoon olive oil 
3 cloves garlic, chopped

For the Pasta
1 cup uncooked linguini 
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken stock
1/2 cup milk
1/4 cup white wine
2 cloves garlic, chopped
1/4 cup shredded parmesan cheese
1 asparagus bundle, cut into 1-inch pieces

Directions
1. In a medium mixing bowl, combine marinade ingredients; mix well.  Stir in shrimp.  Let shrimp marinate for 30 minutes. 
2. Cook pasta according to package directions. 
3. In a small saucepan, melt butter over medium heat.  Add flour and continue to stir until butter and flour create a paste.  Cook for 1 minute.  
4. Add chicken stock, white wine, garlic and milk to the saucepan; bring to a boil.  Stir until sauce thickens.  Add parmesan cheese and season with salt and pepper. 
5. In a medium skillet, add asparagus and a drizzle of olive oil.  Cook over medium heat for 3 to 5 minutes.
6. Add shrimp to the skillet.  Cook until shrimp is no longer opaque.  
7. Add cooked linguini and sauce.  Mix well until pasta, shrimp and asparagus are evenly coated in sauce. 
8. Garnish with shredded parmesan cheese and chopped parsley before serving.  Enjoy!
 
 
Get your week started off right with this light and nutrient rich dinner for two.  You'll love how easy it is to make a "good for you" meal that is rich in flavor, not in fat.  

Maple and Mustard Glazed Salmon
Total Time: 45 minutes
Prep: 5 minutes + marinating time 
Cook: 15 minutes

What you'll need
2, 6 ounce pieces of salmon

For the Marinade
4 tablespoons olive oil
4 tablespoons maple syrup
4 tablespoons white wine
2 tablespoons dijon mustard

Directions
1. Preheat oven to 375 degrees F.
2. Mix marinade ingredients together.  Divide marinade; set one half of mixture aside, which will be used later to create the glaze.
3. Pat the salmon dry.  Pour the other half of the marinade into a container, and put salmon in flesh side down.  Seal and marinate in the refrigerator for 20 minutes.
4. Once salmon is done marinating, put each portion on a piece of foil and form a foil packet. Pour the leftover marinade over each piece of salmon, and seal up the packets.
5. Bake for 15 minutes or until fish is opaque in the center.

Spinach Couscous 
Total Time: 20 minutes
Prep: 5 minutes
Cook: 15 minutes

What you'll need
6 ounces chopped  frozen spinach, defrosted (make sure to ring out extra water once it defrosts)
1 tablespoon olive oil
2 cloves garlic, minced
2 tablespoons whole milk
pinch of nutmeg
salt and pepper to taste
1/2 cup couscous, uncooked
3/4 cup water

Directions
1. In a medium saucepan cook oil and garlic over medium heat for about 1 minute. 
2. Add spinach, milk, nutmeg, salt and pepper to the saucepan; cook for 5 minutes or until spinach mixture is warmed through.
3. Stir in couscous.  
4. While the spinach mixture is heating, place water in a microwave safe bowl; microwave for about 4 minutes or until water comes to a boil.  
5. Pour boiling water over the spinach and couscous, cover and let sit for 5 to 10 minutes.  Fluff with a fork.

Maple and Mustard Glaze
1. Place the leftover marinade in a saucepan; bring to a boil.  
2. Turn heat down and let simmer, stirring occasionally until the glaze thickens.  
3. Pour over salmon and couscous just before serving.  Enjoy!
 
 
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To help kick off 2012 on a lighter note, I think a fresh fish dinner is in order.  I'm definitely not seafood's number one fan, but I do enjoy today's featured recipe for two -- Balsamic and Brown Sugar Salmon. 

I'll be serving the salmon with a side of Roasted Lemon Broccoli and Garlic Tomato Couscous.  Everything is fairly simple to make, allowing for a gourmet dinner for two with minimal effort.  Now that's what I call a good start to the new year. 

Balsamic and Brown Sugar Salmon
Total Time: 75 minutes 
Prep: 5 minutes + 1 hour to marinate 
Cook: 8-10 minutes

What you'll need
For the marinade
1/4 cup Balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, chopped
2 tablespoons soy sauce

For the salmon 
2 skinless salmon fillets 
2 teaspoons brown sugar 

Directions
1. Preheat oven to 375 degrees F. 
2. Mix marinade ingredients together and pour over salmon.  Let the salmon marinate for about 1 hour. 
3. Place salmon on a baking sheet covered in foil.  Add 1 teaspoon of brown sugar to each piece of fish before cooking.  
4. Bake for 8-10 minutes.  Time will vary depending on the thickness of the fish.   

Garlic and Tomato Couscous 
Total Time: 15 minutes
Prep: 5 minutes
Cook: 10 minutes

What you'll need
1 cup uncooked couscous
1 cup water
2 cloves garlic, chopped
1/2 cup cherry tomatoes, halved
 
Directions
1. In a medium saucepan, add a drizzle of olive oil, garlic and tomatoes.  Cook on medium heat for about 3 minutes, while stirring occasionally so the garlic doesn’t burn.  Remove from heat and set aside. 
2. In a separate saucepan, bring 1 cup of water to a boil.  Stir in couscous; cover and remove from heat.  
3. Let couscous stand for 5 minutes.  Fluff with a fork and add the sautéed tomatoes and garlic mixture.  Mix well. 
Roasted Lemon Broccoli
Total Time: 30-35 minutes
Prep: 5 minutes
Cook: 25-30 minutes

What you'll need
2 cups broccoli florets
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 of a lemon, juiced

Directions
1. Preheat oven to 400 degrees F. 
2. Add brocolli, olive oil, salt, pepper and lemon juice to a large plastic bag.  Tightly secure the bag and shake well.  
3. Once the broccoli is well coated pour it onto a foil lined baking sheet and bake for 25-30 minutes.  
4. Carefully remove brocolli from the oven and serve alongside the couscous and salmon.  Enjoy! 
 
 
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Today's featured recipe for 2 is a New Orleans favorite that makes one-pot cooking look easy and taste great, it's Shrimp and Sausage Jambalaya!

Shrimp and Sausage Jambalaya
Total Time: 45 minutes
Prep: 15 minutes
Cook: 30 minutes

What you'll need
1 andouille sausage, halved lengthwise and sliced into 1/4-inch thick pieces
1/2 pound medium shrimp, peeled, deveined and tails removed
1 celery stalk 
1 medium onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
4 plum tomatoes, seeded and chopped
2 teaspoons paprika
1 cup long-grain white or brown rice
1 1/2 cups water
3 scallions, thinly sliced
1 tablespoon canola oil

Directions
1. Heat oil in a medium Dutch oven or pot over medium heat. Add sausage, cook turning occasionally until sausage is browned on all sides, approximately 3 to 4 minutes. 
2. Add onion, bell pepper, celery and garlic.  Season with salt and pepper.  Cook until onion begins to soften, about 5 minutes. 
3. Stir in paprika.  Cook for 1 minute.
4. Add tomatoes, rice and water.  Cover and simmer over medium heat until rice is cooked and has absorbed all of the water, approximately 15 minutes. 
5. Add shrimp to pot.  Cover and cook until shrimp are opaque throughout, approximately 3 to 4 minutes. 
6. Season with salt and pepper to taste.  Garnish with scallions.  Serve and enjoy!
Have a great weekend everyone!

Recipe adapted from Martha Stewart's Shrimp Jambalaya 
 
 
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If you are looking for a dinner that sways toward the lighter side, doesn't require a lot of preparation and offers easy cleanup, then you'll love tonight's dinner for 2.  

Tonight, I'll be making Hoisin and Sesame Shrimp Rice Packets.  Each packet contains shrimp, onion, red bell pepper, broccoli and rice.  Everything is cooked together in aluminum foil, so when dinner is over all you have to do is throw the foil away and the cleanup is done! Given that my husband does the dishes in our household -- he is a big fan of this meal.

I have to credit my friend Julie for providing the marinade for this dish.  Julie has a wonderful health and fitness blog called Peanut Butter Fingers.  I encourage you to check it out if you love to eat, work out and read about the daily adventures of a ridiculously cute couple and their dog.

Hoisin and Sesame Shrimp Rice Packets
Total Time: 45 minutes if you use the oven / 25 minutes if you use the grill
Prep: 10 minutes
Cook: 35 minutes in the oven / 15 minutes on the grill 

What you'll need
1/2 pound shrimp, peeled, deveined and tails removed
1/4 sweet onion, cut into 1-inch pieces
1/2 red bell pepped, cut into 1-inch pieces
2 cups broccoli florets
2 tablespoons hoisin sauce
1 tablespoon low-sodium soy sauce
1 teaspoon brown sugar
1 garlic clove, crushed with a garlic press
1 cup chicken stock 
2 teaspoons sesame seeds

Directions
1. Preheat the oven or grill to 350 degrees F. 
2. In a small mixing bowl, whisk together hoisin sauce, soy sauce, brown sugar and garlic.
3. Add shrimp, onion and bell pepper to the bowl or you can add the marinade, shrimp and vegetables to a plastic bag.  
4. Mix (or shake if you use the plastic bag) until shrimp and vegetables are evenly coated in the marinade.
5.  Fold two 18-inch-long pieces of foil in half; unfold and place 1/2 cup uncooked minute rice in the center of each foil piece. 
6. Divide broccoli and shrimp mixture evenly among packets.  Carefully add 1/2 cup of chicken stock to each packet. 
7. Fold foil to close and crimp edges to seal. 
5. Bake for 35 minutes in the oven or 15 minutes on the grill.  Once the shrimp is no longer translucent and the rice is cooked through, sprinkle with sesame seeds. Serve and enjoy!
* Tip -- if you aren't a shrimp fan you can easily substitute the shrimp for chicken.