Today's recipe is Salmon Loaf. This recipe makes me think of salmon Patties, only they don't have the soup. This is so much easier to put together. Well, I went brain dead so I hope you enjoy.
Salmon Loaf
Serves: 6
1/2 cup Dry Powdered Milk
3/4 cup Water
1 14 3/4 oz. can Pink Salmon, Drained and Flaked
3/4 cup Celery, Finely Chopped
1/3 cup Onion, Chopped
24 Fat-Free Saltine Crackers, Crushed Very Fine
1 10.5 oz. can Cream Of Celery Soup
2 tsp. Parsley Flakes, Dried
Cooking Spray, Butter Flavor
Preheat oven at 350*F.Spray a 9X5 inch loaf pan with cooking spray. In a large bowl Combine all of the above ingredients. Mix well. Let stand for about 3 minutes. Pat the mixture in prepared loaf pan. Bake for 45 minutes. Set loaf pan on a wire rack and let stand 5 minutes. Cut into 6 servings and enjoy!
Per Serving: 229 Cal (25% from Fat, 35% from Protein, 41% from Carb); 19 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 2 g Poly Fat; 23 g Carb; 1 g Fiber; 4 g Sugar; 252 mg Calcium; 3 mg Iron; 795 mg Sodium; 45 mg Cholesterol.
  |
  |
  |
  |
Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts
Wednesday, September 16, 2009
Tuesday, September 15, 2009
*Spicy Ginger Sea Bass*
Hello everyone! Today's diabetic recipe is Spicy Ginger Sea Bass. I havent tried this one yet, But it sounds good. I'm going to have to go shopping so I can make this. Well, enjoy!
*Spicy Ginger Sea Bass*
Servings: 4
Note: As a precaution wear gloves when working with jalapeno peppers. If you dont have any, be sure to wash hands directly after working with then.
4 4 Oz. Sea Bass Fillets, Fresh Or Frozen About 1 Inch Thick
¾ Cup Green Onion, Sliced Thinly
1 Tbls. Lemon Juice
3 Tsp. Fresh Ginger, Grated
2 Cloves Garlic, Minced
2 Tsp. Soy Sauce, Low Sodium
1 Med. Jalapeno Pepper, Seeded And Finly Chopped
Rinse thawed fish; pat dry with paper towles. In a bowl stir together green onions, ½ tablespoon lemon juice, ginger, and garlic. In a 2-quart square baking dish (microwavable), arrange the fish fillets in a single layer. Tuck any thin edges under. Spoon onion mixture over fish. Cover the dish with plastic and poke enough wholes in top for ventilasion.
Microwave on high power for 4 to 6 minutes or until the fish flakes easily when you test it with a fork. Give the dish a half-turn halfway through the cooking time.
With a spatula, transfer the fish to 4 dinner plates. In a bowl stir together fish sauce, chilli pepper, and the rest of the lemon juice and drizzle over fish. Serve.
Per Serving: 83 Cal (17% from Fat, 69% from Protein, 14% from Carb); 14 g Protein; 2 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 1 g Poly Fat; 3 g Carb; 1 g Fiber; 1 g Sugar; 25 mg Calcium; 1 mg Iron; 153 mg Sodium; 30 mg Cholesterol.
*Spicy Ginger Sea Bass*
Servings: 4
Note: As a precaution wear gloves when working with jalapeno peppers. If you dont have any, be sure to wash hands directly after working with then.
4 4 Oz. Sea Bass Fillets, Fresh Or Frozen About 1 Inch Thick
¾ Cup Green Onion, Sliced Thinly
1 Tbls. Lemon Juice
3 Tsp. Fresh Ginger, Grated
2 Cloves Garlic, Minced
2 Tsp. Soy Sauce, Low Sodium
1 Med. Jalapeno Pepper, Seeded And Finly Chopped
Rinse thawed fish; pat dry with paper towles. In a bowl stir together green onions, ½ tablespoon lemon juice, ginger, and garlic. In a 2-quart square baking dish (microwavable), arrange the fish fillets in a single layer. Tuck any thin edges under. Spoon onion mixture over fish. Cover the dish with plastic and poke enough wholes in top for ventilasion.
Microwave on high power for 4 to 6 minutes or until the fish flakes easily when you test it with a fork. Give the dish a half-turn halfway through the cooking time.
With a spatula, transfer the fish to 4 dinner plates. In a bowl stir together fish sauce, chilli pepper, and the rest of the lemon juice and drizzle over fish. Serve.
Per Serving: 83 Cal (17% from Fat, 69% from Protein, 14% from Carb); 14 g Protein; 2 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 1 g Poly Fat; 3 g Carb; 1 g Fiber; 1 g Sugar; 25 mg Calcium; 1 mg Iron; 153 mg Sodium; 30 mg Cholesterol.
Wednesday, July 30, 2008
*Salmon With Fruit Salsa* (Diabetic Recipe)
Today for the diabetics I chose Salmon and Fruit salsa. This is
healthy and good. This is best with Salmon that is not farm raised. This salsa is really good as long as you let it sit in the refrigerator for the length of time specified, longer is even better. Well, enjoy!
*Salmon With Fruit Salsa* (Diabetic Recipe)
Servings: 6
The Salsa:
1 Mango Ripe, Peeled & Chopped
½ Cup Red Bell Peppers, Chopped
½ Cup Sweet Onion, Chopped
4Tbls. Lemon Juice, Freshly Squeezed
3 Tbls. Mint Fresh, Chopped
1 Lg. Jalapeno, Seeded & Chopped
The Salmon:
¼ Cup Lemon Juice
½ Tsp. Cayenne
2 Salmon Fillets, 1 Lb. Each & 1 Inch Thick
1½ Tbls. Olive Oil
The Salsa:
Mix together the mango, bell pepper, onion, lemon juice, mint, and jalapeno in a bowl. Salt and pepper to taste. Cover with plastic and allow to chill for 2 hours so the flavors can blend together.
The Salmon:
Using a large shallow baking dish, Mix the lemon juice and cayenne together. Salt and pepper to taste. Place the salmon in the dish, flipping to coat. Cover and allow to marinate for 1 hour. Remove the fish from marinade. Marinade is no longer needed. In a large non-stick fry pan, heat the olive oil. Cook fillets for 15 minutes, turning once. fish should be turbid. Serve with salsa on the top.
Per Serving: 310 Cal (52% from Fat, 35% from Protein, 13% from Carb); 27 g Protein; 18 g Tot Fat; 3 g Sat Fat; 8 g Mono Fat; 6 g Poly Fat; 10 g Carb; 1 g Fiber; 7 g Sugar; 31 mg Calcium; 1 mg Iron; 81 mg Sodium; 78 mg Cholesterol.
healthy and good. This is best with Salmon that is not farm raised. This salsa is really good as long as you let it sit in the refrigerator for the length of time specified, longer is even better. Well, enjoy!
*Salmon With Fruit Salsa* (Diabetic Recipe)
Servings: 6
The Salsa:
1 Mango Ripe, Peeled & Chopped
½ Cup Red Bell Peppers, Chopped
½ Cup Sweet Onion, Chopped
4Tbls. Lemon Juice, Freshly Squeezed
3 Tbls. Mint Fresh, Chopped
1 Lg. Jalapeno, Seeded & Chopped
The Salmon:
¼ Cup Lemon Juice
½ Tsp. Cayenne
2 Salmon Fillets, 1 Lb. Each & 1 Inch Thick
1½ Tbls. Olive Oil
The Salsa:
Mix together the mango, bell pepper, onion, lemon juice, mint, and jalapeno in a bowl. Salt and pepper to taste. Cover with plastic and allow to chill for 2 hours so the flavors can blend together.
The Salmon:
Using a large shallow baking dish, Mix the lemon juice and cayenne together. Salt and pepper to taste. Place the salmon in the dish, flipping to coat. Cover and allow to marinate for 1 hour. Remove the fish from marinade. Marinade is no longer needed. In a large non-stick fry pan, heat the olive oil. Cook fillets for 15 minutes, turning once. fish should be turbid. Serve with salsa on the top.
Per Serving: 310 Cal (52% from Fat, 35% from Protein, 13% from Carb); 27 g Protein; 18 g Tot Fat; 3 g Sat Fat; 8 g Mono Fat; 6 g Poly Fat; 10 g Carb; 1 g Fiber; 7 g Sugar; 31 mg Calcium; 1 mg Iron; 81 mg Sodium; 78 mg Cholesterol.
Tuesday, July 29, 2008
*Orange Roughy Primavera*
Today is Orange Roughy Fish. This is a very healthy meal, it has all kinds of good for you ingredients. Even the diabetic can eat this one. I'm not real big on fish, but I still eat it now and again. I take omega 3 supplements because of that. I like to be as healthy as I can. Well back to the meal. there is lemon in it, but if you prefer, you can use lime. That's really good too. Here is the recipe.
*Orange Roughy Primavera*
Servings: 4
For The Fish:
2 Tbls. Butter
4 4 Oz. Orange Roughy Fish Fillets
2½ Tbls. Lemon Juice
1/8 Tsp. Salt
1/8 Tsp. Pepper
For The Primavera:
2 Cloves Garlic, Minced
¼ Cups Olive Oil
1½ Cups Broccoli Florets
1 Cup Cauliflower Florets
¾ Cup Carrots, Sliced
1 Cup Mushrooms, Fresh & Sliced
¾ Cup Celery, Sliced Diagonally
¼ Tsp. Salt
¼ Tsp. Basil leaves
1/3 Cup Parmesan Cheese, Grated
Preheat oven at 450°F. Melt butter in a 13x9-inch
(3 quart) baking dish. Place the fish in the melted butter, turning to coat. dispers fish with lemon juice, salt, and pepper. Bake for 5 minutes. In the mean time, saute' garlic in the olive oil, using a large skillet.Holding back the Parmesan, add the remaining ingredients; Mix to coat with the olive oil. Stir-fry the vegetables for about 2 to 3 minutes. You want them crisp and tender. Spoon hot vegetable over the top of fish evenly, and sprinkle with the Parmesan cheese. Place in oven and bake another 5 minutes or until the fish flakes easily. Serve and enjoy.
Per Serving: 313 Cal (69% from Fat, 20% from Protein, 11% from Carb); 15 g Protein; 22 g Tot Fat; 7 g Sat Fat; 12 g Mono Fat; 2 g Poly Fat; 8 g Carb; 2 g Fiber; 3 g Sugar; 140 mg Calcium; 1 mg Iron; 481 mg Sodium; 57 mg Cholesterol.
*Orange Roughy Primavera*
Servings: 4
For The Fish:
2 Tbls. Butter
4 4 Oz. Orange Roughy Fish Fillets
2½ Tbls. Lemon Juice
1/8 Tsp. Salt
1/8 Tsp. Pepper
For The Primavera:
2 Cloves Garlic, Minced
¼ Cups Olive Oil
1½ Cups Broccoli Florets
1 Cup Cauliflower Florets
¾ Cup Carrots, Sliced
1 Cup Mushrooms, Fresh & Sliced
¾ Cup Celery, Sliced Diagonally
¼ Tsp. Salt
¼ Tsp. Basil leaves
1/3 Cup Parmesan Cheese, Grated
Preheat oven at 450°F. Melt butter in a 13x9-inch
(3 quart) baking dish. Place the fish in the melted butter, turning to coat. dispers fish with lemon juice, salt, and pepper. Bake for 5 minutes. In the mean time, saute' garlic in the olive oil, using a large skillet.Holding back the Parmesan, add the remaining ingredients; Mix to coat with the olive oil. Stir-fry the vegetables for about 2 to 3 minutes. You want them crisp and tender. Spoon hot vegetable over the top of fish evenly, and sprinkle with the Parmesan cheese. Place in oven and bake another 5 minutes or until the fish flakes easily. Serve and enjoy.
Per Serving: 313 Cal (69% from Fat, 20% from Protein, 11% from Carb); 15 g Protein; 22 g Tot Fat; 7 g Sat Fat; 12 g Mono Fat; 2 g Poly Fat; 8 g Carb; 2 g Fiber; 3 g Sugar; 140 mg Calcium; 1 mg Iron; 481 mg Sodium; 57 mg Cholesterol.
Friday, June 27, 2008
*Grilled Halibut Fillets*
Well today was another beautiful day. I searched my recipes and decided on this recipe. It doesn't take a lot of time to do and this is also very healthy for you. You get your omega 3 vitamins that's good for your memory and the other benefits, such as the protein you get and its heart healthy. This good for the diabetics too. Well here you go.
*Grilled Halibut Fillets*
Servings: 6
You can use any firm fish that you desire, such as cod, pollack, or other.Also for those cooler months you can broil the fish in the oven.
Sauce:
1 1/2 Cups Tomatoes, Chopped
1 Avocado, Chopped
¼ Cup Green Onions, Chopped
4 Oz. Can Diced Green Chile's, Drained
2 Tbls. White Wine Vinegar
1 tbls. Olive Oil, More If Needed
¼ Tsp. Salt
1 Tbls. Fresh Cilantro, Optional
Fish:
1½ lb. Halibut, Fresh Or Frozen and Thawed
1 Tbls. Butter
In a bowl,Combine all the ingredients for the sauce; Mix well. Cover and refrigerate. When you are ready to barbecue, Place the fish on an oiled grill about 4-6 inches from coals. Brush lightly with the oil. Cook until fish flakes easily with a fork, about 15 minutes, turning once and brush lightly with remaining oil. When serving, top with the sauce.
Per serving: 470 calories, 23 g fat, 4 g fiber, 25 g protein,
490 mg potassium, 440 mg sodium, 220 mg cholesterol.
*Grilled Halibut Fillets*
Servings: 6
You can use any firm fish that you desire, such as cod, pollack, or other.Also for those cooler months you can broil the fish in the oven.
Sauce:
1 1/2 Cups Tomatoes, Chopped
1 Avocado, Chopped
¼ Cup Green Onions, Chopped
4 Oz. Can Diced Green Chile's, Drained
2 Tbls. White Wine Vinegar
1 tbls. Olive Oil, More If Needed
¼ Tsp. Salt
1 Tbls. Fresh Cilantro, Optional
Fish:
1½ lb. Halibut, Fresh Or Frozen and Thawed
1 Tbls. Butter
In a bowl,Combine all the ingredients for the sauce; Mix well. Cover and refrigerate. When you are ready to barbecue, Place the fish on an oiled grill about 4-6 inches from coals. Brush lightly with the oil. Cook until fish flakes easily with a fork, about 15 minutes, turning once and brush lightly with remaining oil. When serving, top with the sauce.
Per serving: 470 calories, 23 g fat, 4 g fiber, 25 g protein,
490 mg potassium, 440 mg sodium, 220 mg cholesterol.
Saturday, May 3, 2008
Tuna Chip Casserole
Today I'm sharing a casserole that my mother use to make me as a child. when my children where growing up I would make this for them.They really loved this dish. We very seldom had left overs. If we had left overs, they didn't last for very long. The only Thing bad about left over "Tuna Chip Casserole" is the chips don't stay crunchy. The taste is still great.
If you have any comments on any of the recipes I have posted,Please comment. Thanks from lovetocook
*Tuna Chip Casserole*
Serving size: 8-10
Note: Kids really like this recipe, us big kids
too!
2 Cups Potato Chips, Crushed
8-10 Eggs, Scrambled
2 Cans Cream Of Mushroom Soup
2 Small Cans Tuna, Drained
Preheat oven at 350° F
you will need a 2 quart casserole dish.
Start with a layer of potato chips, then add a layer of each of the last three ingredients.
Repeat layers, ending with potato chips on top.
Bake for 30 minutes. Serve with a salad and a vegetable. you have a great meal!
Per Serving: 827 Cal (56% from Fat, 13% from Protein, 32% from Carb); 27 g Protein; 52 g Tot Fat; 10 g Sat Fat; 24 g Mono Fat; 66 g Carb; 6 g Fiber; 1 g Sugar; 92 mg Calcium; 4 mg Iron; 1452 mg Sodium; 265 mg Cholesterol!
If you have any comments on any of the recipes I have posted,Please comment. Thanks from lovetocook
*Tuna Chip Casserole*
Serving size: 8-10
Note: Kids really like this recipe, us big kids
too!
2 Cups Potato Chips, Crushed
8-10 Eggs, Scrambled
2 Cans Cream Of Mushroom Soup
2 Small Cans Tuna, Drained
Preheat oven at 350° F
you will need a 2 quart casserole dish.
Start with a layer of potato chips, then add a layer of each of the last three ingredients.
Repeat layers, ending with potato chips on top.
Bake for 30 minutes. Serve with a salad and a vegetable. you have a great meal!
Per Serving: 827 Cal (56% from Fat, 13% from Protein, 32% from Carb); 27 g Protein; 52 g Tot Fat; 10 g Sat Fat; 24 g Mono Fat; 66 g Carb; 6 g Fiber; 1 g Sugar; 92 mg Calcium; 4 mg Iron; 1452 mg Sodium; 265 mg Cholesterol!
Subscribe to:
Posts (Atom)
