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
