1/2 cup bread crumbs
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon crushed garlic
1 1/2 teaspoons grated Parmesan cheese
1 pound halibut, cut into 4 serving sized pieces
1 egg white
2 tablespoons margarine
2 tablespoons white wine
4 teaspoons lemon juice
1 tablespoon chopped fresh parsley
1 green onion, chopped
1 tablespoon chopped pecans, toasted
Preheat oven to 400 degrees.
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lsa
Serves 2 (1 fajita with 1/4 cup salsa, 2 tbsps fat-free sour cream per
serving)
6 ozs boneless beef top sirloin steak, thinly sliced
1/2 lime
1-1/2 tsps chili powder
1/2 tsp ground cumin
1/2 cup diced plum tomatoes
1/4 cup mild picante sauce
1/2 canned chipotle chili pepper in adobo sauce
Nonstick cooking spray
1/2 cup sliced onion
1/2 red bell pepper, cut into thin strips
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From www.foodfit.com
This recipe serves: 4
1 tsp olive oil
1/4 cup finely chopped shallots
2 cups low sodium vegetable broth
1/2 cup Champagne vinegar
juice of 1 orange
1 sprig fresh tarragon
4 wild salmon fillets, about 4 to 6 ounces each
salt to taste
white pepper to taste
1 bunch watercress, large stems removed
1 blood orange, peeled and sectioned
1 orange, peeled and sectioned
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Source: Better Homes and Gardens
Makes 4 servings
Start to Finish: 20 minutes
1 lb fresh or frozen skinless red snapper fillets,
1/2- to 3/4-inch thick
Salt and pepper
2 Tbsp butter, melted
3/4 cup soft bread crumbs (1 slice)
2 Tbsp snipped fresh flat-leaf parsley
1 tsp finely shredded orange peel
1 Tbsp orange juice
1 clove garlic, minced
1/4 tsp dried oregano, crushed
1/4 tsp black pepper
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Submitted by: PGrayMendoza to www.allrecipes.com
Rated: 5 out of 5 by 60 members
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 40 Minutes
Yields: 4 servings
"This recipe for lamb chops is a favorite in my house. It is an
asy and quick recipe for two people (we eat two chops each).
Rosemary and thyme give it great flavor. If you double the
recipe, remember that the sauce will take longer to reduce."
3/4 tsp dried rosemary
1/4 tsp dried basil
1/2 tsp dried thyme
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1 lb asparagus
3/4 lb sugar snap peas
2 tablespoons olive oil
kosher salt, to taste
fresh ground black pepper, to taste
red pepper flakes, to taste (optional)
sea salt, to taste, for serving
Cut off the tough ends of the aspargus and slice the stalks diagonally into 2"
pieces.
Snap off the stem ends of the snap peas and pull the string down the length of
the vegetable.
Warm the olive oil in a large sautè pan over medium heat, and add the asparagus
and snap peas.
Add the salt, pepper and red pepper flakes, to taste — if desired.
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The New Family Cookbook for People with Diabetes
3/4 cup frozen chopped spinach, thawed and drained
1/4 cup (2-oz.) low-fat ricotta cheese
1/2 cup (2-oz.) shredded part-skim mozzarella cheese
2 tsp. chopped fresh tarragon OR 1/4 tsp. dried tarragon
1/4 tsp. salt
1/8 tsp. freshly ground pepper
4 chicken breast halves (1 3/4 lbs.)
2 tsp. olive oil
Preheat the oven to 350º F. Prepare a shallow baking pan with non-stick pan
spray.
Combine the spinach, cheeses, and seasonings in a small bowl. Lift up the skin
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1 lb. pork tenderloin
3 T seasoned bread crumbs
1 T grated Parmesan cheese
1 t salt
1/8 t pepper
Cooking oil spray
1 small onion, chopped
1 clove garlic, minced
Cut tenderloin crosswise into 8 slices, approximately 1-inch thick. Place each
slice on its cut surface and flatten with heel of hand to 1/2 inch thickness.
Combine crumbs , parmesan cheese, salt and pepper; dredge pork slices to coat.
Heat large non-stick skillet coated with cooking oil spray over medium heat.
Add pork, onion, and garlic and saute 8 to 10 minutes, turning pork once and
stirring vegetables occasionally.
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Light and Easy Diabetes Cuisine
1 pound medium-size shrimp
1/2 cup chicken Broth
1 tablespoon grated orange zest
1/4 cup orange juice
2 teaspoons sesame oil
2 garlic cloves, chopped
2 teaspoons grated gingerroot
1/8 teaspoon pepper
2 green onions, chopped
Peel and de-vein shrimp. Combine all ingredients in a large non-stick skillet
and marinate 15 minutes, stirring a few times. Over high heat, bring to a boil.
Stir and cook 30 seconds just until shrimp turn pink. Remove shrimp to a serving
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16 ounce container frozen tangerine juice concentrate, thawed
2 shallots, minced
1/4 cup dry white wine
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh parsley
1/2 tablespoon fresh thyme leaves
2 teaspoons reduced sodium soy sauce
1 teaspoon Tabasco or other hot sauce
6 5 ounces each, boneless, skinless chicken breast halves
freshly ground pepper
Place thawed tangerine juice concentrate in a food processor or blender, along
with shallots, white wine, Dijon mustard, rosemary, parsley, thyme, soy sauce
and hot sauce. Process until smooth. Pour into a bowl and set aside. Rinse
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