If you don’t know what to make for dinner, but are craving something light, try this calamari! It’s oven fried, which cuts down on a lot of fat and calories, and it tastes just like the real thing. Serve it up with some oven fried French fries and dip. We would recommend using your favorite pasta sauce as dipping, or you can try Tzatziki sauce. Anything goes! A simple side salad would go great as well. Olive oil and balsamic vinegar is all you need for the dressing!

Crispy Oven-Fried Calamari

Delicious oven-fried calamari that are better than their fried counterpart! Also with less fat and calories!

Ingredients

• cooking spray
• 1 pound calamari, tubes and tentacles
• 1 1/2 cups bread crumbs
• 1/2 cup white tortilla chip pieces (2 inch pieces)
• 1 tbsp powdered ranch dressing mix
• 1 1/4 cups low-fat buttermilk
• 1/2 cup plus 2 tbsp flour
• 1/4 tsp ground black pepper

Instructions

1. Preheat oven to 400 F.
2. Coat 2 large baking sheets with cooking spray.
3. Pat calamari dry with a paper towel.
4. Cut tubes into 1/2″ thick rings. Don’t cut the tentacles. Set aside.
5. Combine breadcrumbs, tortilla chips and seasoning in a food processor and process until finely ground. Transfer mixture to a bowl.
6. In a separate bowl, whisk together buttermilk, 2 tbsp of the flour and black pepper. Place remaining 1/2 cup of flour in a large freezer bag.
7. Add calamari rings and tentacles to the bag with the flour and shake to coat.
8. Dip the flour-coated calamari into buttermilk mixture and then into breadcrumb mixture.
9. Arrange calamari in a single layer, on prepared baking sheets. Spray with cooking spray.
10. Bake 15-20 minutes, until coating is crisp and golden brown.

Photos: Dishbase, Robin Miller Cooks.

These adorable little mummies might look complicated, but they’re far from it! You can use ready-made puff pastry to save time and get these tarts on the table ASAP! These would make the perfect appetizer for your Halloween party, so check out the recipe and easy-to-follow instructions below!

Ingredients:

1) 1 small butternut squash (trimmed, peeled, seeds scooped out, and cut into 1/2 inch cubes)

2) Olive oil

3) Salt

4) 1 (17.3-oz) package frozen puff pastry sheets, thawed (will make 9 mummy tarts)

5) 1 egg, beaten with 1 tsp water

6) 3 oz goat cheese

7) 18 sliced black olives

Step 1:

Preheat your oven to 450°F. Spread butternut squash cubes on a rimmed baking sheet and drizzle with olive oil and salt. Toss the cubes to coat them evenly, and roast for 25 minutes. Transfer to a bowl and mash the squash with a fork. Allow it to cool completely.

Step 2:

Turn down the heat to 400F. Allow the baking sheet to cool and line it with parchment paper. On a lightly floured surface, roll out one puff pastry sheet into a 13-inch square. Using a 4-inch round biscuit cutter, cut out 9 circles. Transfer the circles to the baking sheet.

Step 3:

Brush the circles with the egg. Leave a 1/2 inch border and divide the butternut over the pastry circles. Then sprinkle over the butternut with goat cheese and place two olive slices on top for eyes.

Step 4:

Roll out the other pastry sheet and cut it into thin strips. Using the 4-inch cutter, cut out 9 rounds of strips. Brush the strips with the egg. Decorate the tops of the tarts with the strips, egg side down, placing them haphazardly over the filling, and covering the filling entirely. Press the edges down so they stick to the bottom pastry circle. Place the baking sheet in the freezer for 20 minutes.

Step 5:

Bake the mummies for 25 minutes, or until the puff pastry is crisp and golden. Allow them to cool a bit before serving. Enjoy!

Photos and recipe: Kim Laidlaw.

Serve these salmon kabobs as an appetizer at your next BBQ! All you have to do is marinade them in a simple sauce, put them onto skewers, and toss them onto the grill! The marinade is made up of soy sauce, honey, rice vinegar, ginger, garlic, and pepper. Deliciously healthy, these kabobs are sure to become a new favourite!

Citrus Grilled Salmon Barbeque Kabobs

Try these kabobs at your next BBQ, they’re a guaranteed crowd-pleaser!

Ingredients

• 1 pound salmon fillet without skin
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tbsp rice vinegar
• 1 tsp minced fresh ginger
• 1 clove garlic, minced
• 1 pinch black pepper
• fresh lemon slices
• 12 skewers

Instructions

1. Slice the salmon into small chunks. Thread the salmon pieces onto soaked wooden skewers, alternating with lemon slices. Place them in a shallow dish.
2. In a bowl, combine soy sauce, ginger, honey, pepper, and garlic. Mix well. Pour the marinade over the skewers and coat well. Leave it to stand at room temperature for 30 minutes.
3. When you’re finished marinading, transfer the marinade to a small saucepan and simmer for a few minutes.
4. Preheat your outdoor grill to medium-high heat.
5. Oil your grates lightly. Cook your skewers for 4 minutes each side. Brush them often with the marinade until the fish flakes easily with a fork.

Photos: Community.Epicurious, My Invisible Crown.