A quick pan-fry adds a crispy coating to flavorful and light halibut fillets. This fish recipe mimics fried flavor without the added fat.Batter your fillets in crunchy, Japanese-style breadcrumbs called panko–they bake up so crispy, you'll swear these tender halibut fillets are deep-fried.
GARLIC AND OVEN-FRIED HALIBUT
Ingredients:
-
1 cup
panko (Japanese breadcrumbs)
-
1 tablespoon
chopped fresh basil
-
1 tablespoon
chopped fresh flat-leaf parsley
-
1/2 teaspoon
onion powder
-
1
large garlic clove, minced
-
2
large egg whites, lightly beaten
-
1
large egg, lightly beaten
-
2 tablespoons
all-purpose flour
-
6
(6-ounce) halibut fillets
-
3/4 teaspoon
salt
-
1/4 teaspoon
black pepper
-
2 tablespoons
olive oil, divided
-
Cooking spray
Preparation
- Preheat oven to 450°.
- Combine first 5 ingredients in a shallow dish. Place egg whites and
egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with
salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in
panko mixture.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high
heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until
browned. Place fish on a broiler pan coated with cooking spray. Repeat
procedure with remaining 1 tablespoon oil and remaining fish. Bake at
450° for 6 minutes or until fish flakes easily when tested with a fork.
This salad gets it's tangy, bold flavor from a low-fat dressing that uses sherry vinegar;which is full-bodied, yet smooth.
GARDEN PASTA SALAD
1/2(16oz) pkg. whole wheat spiral shaped pasta
1/4 cup sherry vinegar
2 tbsp. extra virgin olive oil
1 tbsp. whole-grain mustard
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. celery seed
1 bunch asparagus, trimmed
1/4 cuo water
1 pint cherry tomatoes, quartered
1 c. chopped yellow bell pepper
1/4 c. thinly sliced shallots
1 tbsp. minced fresh dill
Cook pasta according to package directions. Drain and rinse with cold water. Drain well and set aside
In a large bowl whisk togther vinegar and next 5 ingredients and set aside.
In a shallow microwave-safe bowl, combine asparagus and 1/4 c. water. Cover with plastic wrap and microwave on high for 3 minutes or until asparagus is tender. Drain well, and let cool. Cut asparagus into 1 inch pieces.
Add pasta, asparagus, tomatoes, and remaining 3 ingredients to vinegar mixture. Toss until coated. Cover and refrigerate for up to 2 days.
Chicken is always a family favorite. Today's recipe is easy to prepare and since it requires only one pot it's a definite "mom favorite".
ONE POT CHICKEN MEAL
4 chicken breasts
new potatoes
fresh green beans
1 packet Italian salad dressing mix
1 stick butter, melted
Arrange chicken breasts in the middle of a baking pan with green beans and new potatoes on either side. Sprinkle with dressing mix and top with melted butter. Cook at 350 for 1 hour.
Strawberry season is just around the corner and this recipe is tart and sweet. I found it in the newest issue of COOKING WITH PAULA DEEN.
STRAWBERRY LEMONADE
6 cups water
2 1/2 c. strawberries,chopped
2 c. sugar (Splenda would probably work well if you want to limit sugar)
1 1/2 c. fresh lemon juice (about 11 lemons)
Garnish: lemon slices
In a large saucepan, combine all ingredients. Bring to a boil, then reduce heat to simmer. Cook, stirring occasionally, for about 10 minutes or until sugar dissolves and mixture turns a deep pink. Let cool completely.
Strain mixture through a fine-mesh sieve into a pitcher; discard solids. Cover and refrigerate until ready to serve. Serve over ice and garnish with lemon , if desired.
Turkey..It's not just for Thanksgiving anymore. Today's recipe comes from THE CROCKIN' GIRLS. I recently discovered that turkey tenderloins are easy to cook and a very good alternative to chicken.
LEMON PEPPER TURKEY BREAST
4-5 lb. turkey breast(thawed or frozen)
1 large onion, diced
3 stalks celery, diced
1/2 c. butter,melted
salt to taste(I omit)
lemon pepper seasoning to taste
1(14oz.) can chicken broth
Defrost turkey and rinse in cool water. Pat dry. Put onion and celery in slow cooker; place turkey breast upright on top of veggies. Pour the melted butter over the turkey breast, then sprinkle with salt and lemon pepper seasoning to taste. Pour the broth around the turkey (not over the top); cover. Cook on high 6-7 hours.
I took this pie to a family reunion today. It was a big hit. It makes two pies so it is perfect to fix for a crowd. The lightened Cool Whip, 1/3 Less Fat Cream cheese, and low fat peanut butter help a bit in the fat and calorie department.
PEANUT BUTTER PIE
Ingredients:
-
1 cup
powdered sugar
-
1 cup
natural-style, reduced-fat creamy peanut butter (such as Smucker's)
-
1
(8-ounce) block 1/3-less-fat cream cheese, softened
-
1
(14-ounce) can fat-free sweetened condensed milk
-
12 ounces
frozen fat-free whipped topping, thawed
-
2
(6-ounce) reduced-fat graham cracker crusts
-
20 teaspoons
fat-free chocolate sundae syrup
Preparation
Combine powdered sugar, peanut butter, and cream cheese in a
large bowl; beat with a mixer at medium speed until smooth. Add milk;
beat until combined. Fold in whipped topping. Divide mixture evenly
between crusts; chill 8 hours or until set (pies will have a soft,
fluffy texture). Cut into wedges; drizzle with chocolate syrup
Today's recipe would make a delicious side dish just about anytime. It comes from COOKING WITH RACHEL RAY'S April issue.
CREAMY RICE AND SWEET PEAS
1 1/2 c. chicken broth
2 tbsp. butter
1/2 red onion, chopped
1 c. medium-grain white rice
1 c. frozen baby peas
3/4 c. grated Parmesan
1 lime
salt and pepper
In a small saucepan, bring chicken broth and 2 c. water to a boil. Keep warm over low heat.
In a medium saucepan, melt 1 tbsp. butter over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the rice and cook, stirring, for one minute. Add a few ladlefuls of the warm broth, stirring until the liquid is absorbed, about 2 minutes. Repeat until rice is tender, adding 1 ladleful at a time of the remaining broth and allowing liquid to be absorbed between additions, about 15 minutes.
Stir in remaining 1 tbsp. butter, the peas, cheese and zest of half the lime; season with salt and pepper. Cook for 1 minute more to heat the peas through. Divide among 4 shallow bowls. Zest the remaining half of the lime
Shrimp is a BIG favorite at our house. Shrimp and pasta is even better. This recipe comes from EVERYDAY WITH RACHEL RAY'S April issue.It definitely fits into the category of her "30 minute meals" and should be an awesome Sunday supper.
MUSHROOM AND SHRIMP NOODLE BOWLS
salt and pepper
1 lb. whole wheat or whole grain spaghetti
3 tbsp. vegetable oil
3/4 lb. mushrooms(such as shitake, hen-of -the-woods or maritake);thinly sliced
1/4 head savoy cabbage, shredded (4 cups)
1 bunch scallions, thinly sliced at an angle
1 small red chile pepper, thinly sliced
3-4 cloves of garlic, chopped or thinly sliced
1 piece(1 inch) fresh ginger, grated
1 lb. shelled and deveined medium shrimp
about 1 tsp. chinese 5 spice powder
2 cups vegetable or chicken stock
1/4 cup tamari(or liquid amino)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain
While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat. Add the mushrooms and stir fry until browned, 3-4 minutes. Add the cabbage, scallions, chile, garlic and ginger; season with pepper. Stir-fry for 2-3 minutes
Add the shrimp and season with the 5 spice powder. Stir-fry until the shrimp are pink and firm, about 2 minutes. Stir in the vegetable (or chicken) stock and tamari(or liquid amino). Lower the heat to medium and cook through
Transfer the pasta to bowls. Ladle in the shrimp mixture and sauce. Serve with chopsticks.
Classic coleslaw tastes even fresher when you add broccoli, cucumbers, snap peas, and crunchy walnuts! Check out this recipe from TASTE OF HOME.
CHUNKY VEGGIE SLAW
1 small head of cabbage, chopped
6 cups(1 1/2 lb.) fresh broccoli florets
1 medium cucumber, chopped
2 celery ribs, sliced
12 fresh sugar snap peas, halved
1 small green pepper, chopped
3/4 c. buttermilk
1/2 c. reduced-fat mayonnaise
3 tbsp. cider vinegar
2 tbsp. sugar
1/2 tsp. salt
1 c. chopped walnuts, toasted
2 green onions, thinly sliced
In a large bowl combine the first 6 ingredients. In a small bowl, whisk buttermilk, mayo, vinegar, salt, and sugar. Pour over salad; toss to coat. Top with walnuts and green onions. Refrigerate leftovers.
The rotisserie chickens you can buy at the grocery are easy and ready to eat but making your own roast chicken is almost as easy and you can control what goes into the ingredients. In the current issue of EVERYDAY WITH RACHAEL RAY she has an insert entitled 18 things to do with a roasted chicken. She begins with this recipe and then gives lots of menu items you can make later in the week from the leftovers.
COULDN'T BE EASIER ROAST CHICKEN
2 whole chickens (3 1/2-4 lbs. each) rinsed and patted dry
salt and pepper
Preheat the oven to 450. Fold the chicken wings under and remove any excess fat from the necks and cavities. Generously season inside and out. Using butcher's twine, tie the legs together. Place in a large baking dish or roasting pan.
Roast the chickens for 30 minutes. Remove the pan from the oven and baste with the liquid in the bottom of the pan. Return to the oven and roast, basting once more, until the skin is deep golden and an instant read thermometer registers 155 when inserted into the thickest part of the thigh. 30-40 minutes longer. (It will climb to 165 as the bird rests) Transfer the chicken to a cutting board and let sit uncovered for 10 minutes before carving.
Here are some suggestions to kick up the flavor a notch:
Mix a few ingredients into room temperature butter, then rub the butter on and under the skin to infuse the breast meat with flavor.
*chopped capers and fresh oregano
*Old Bay seasoning and lemon zest
*Rosemary, sage, and parsley
BASTE IT:
Add some tasty stuff to the bottom of the pan, then spoon the liquid over the chicken while it cooks for crispy flavorful skin.
*chicken broth, honey, and mustard
*Beer, sliced onion, and bay leaves
*White wine and chopped leeks
Green tea has now replaced "regular tea" as our iced tea of choice. I ran upon today's recipe in the April issue of SOUTHERN LIVING. I think it will make plain old green tea a lot more interesting.
STRAWBERRY-LIME GREEN TEA COOLER
Pour 3 cups of boiling water over 2 regular-size green tea bags; cover and steep 5 minutes. Discard tea bags. Stir in 1 cup cold water. Cool 30 minutes. Process 1 (16oz.) container fresh strawberries, hulled; 1 (12oz.) can frozen limeade concentrate, thawed; and 1/4 cup honey in a blender until smooth. Pour into a pitcher. Stir in tea and serve over ice.
Makes 8 cups
I love my CROCKIN' GIRLS SLOW COOKIN' COMPANION and have tried a number of the recipes in it. Today's recipe is definitely on the "to try" list. We really like the boneless pork chops. All this meal needs is something green and you're set.
PORK CHOP AND RICE CASSEROLE
4-6 pork chops (depending on your needs)1 onion, sliced into rings
1 can cream of mushroom soup
1 can petite diced tomatoes
1 1/2 c. cooked rice of your choice (I choose brown)
1/4 c. water
salt and pepper to taste
small amount of vegetable oil
Salt and pepper pork chops; brown in skillet with the oil. Spray slow-cooker with non-stick spray. Mix soup, tomatoes, and onions in the slow-cooker. Place pork chops in the mixture and cook on LOW for 4-6 hours. Mix in cooked rice and cook for another 30 minutes, or until hot.
Muffins are very versatile. They can be served for breakfast, wrapped up for a lunchbox, or frozen to be used at a later time. Their size makes them perfect for a snack. The recipe for these muffins comes from DIABETIC COOKING.
BERRY BRAN MUFFINS
2 c. dry bran cereal
1 1/4 c. skim milk
1/2 c. packed brown sugar
1 egg, lightly beaten
1/4 c. vegetable oil
1 tsp. vanilla
1 1/4 c. all-purpose flour
1 tbsp. baking powder
1/4 tsp. salt
1 c. fresh or frozen blueberries(partially thawed, if frozen)
Preheat oven to 350. Line 12 standard muffin cups with paper baking cups.
Combine cereal and milk in medium bowl. Let stand 5 minutes to soften. Stir in brown sugar, egg, oil, and vanilla. Combine flour, baking powder, and salt in a large bowl. Stir in cereal mixture just until dry ingredients are moistened. Gently fold in berries. Spoon evenly into prepared muffin cups.
Bake 20-25 minutes (25-30 if using frozen berries) or until toothpick inserted into centers comes out clean. Serve warm.
You can't go wrong with pasta and today's recipe is no exception. It is quick and easy to prepare and the vegetables make it very healthy. It comes from SIMPLE AND DELICIOUS.
GARDEN VEGETABLE PRIMAVERA
8 oz. uncooked fettucine
2 medium zucchini, coarsely chopped
1 medium carrot,sliced
1 tsp. Italian seasoning
1/4 tsp. salt
1 tbsp. olive oil
1 c. grape tomatoes
2 garlic cloves, minced
1/2 c. reduced-sodium chicken or vegetable broth
1/3 c. white wine
1/2 c. grated Parmesan cheese
1/4 c. minced fresh basil
Cook fettuccine according to package directions. Meanwhile, saute the zucchini, carrot, Italian seasoning and salt in oil in a large skillet until vegetables are crisp tender. Add tomatoes and garlic; cook 1 minute longer. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half.
Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.
