Aussie Chicken
Kim's Chicken Soup
Italian Cheese Stuffed Meat Loaf
Green Beans Italiano
Old Fashioned Apple Pie
Corn Pudding Supreme
Chicken Paprikash With Dumplings
Friday, July 19, 2013
Fish Tacos
Fish Tacos
This is very good, I have used in place of the chili powder a spicy Mrs. Dash no salt seasoning which was also very good.
This is very good, I have used in place of the chili powder a spicy Mrs. Dash no salt seasoning which was also very good.
This is a featured recipe taken from The Biggest Loser 30-Day Jump Start by Cheryl Forberg, RD.
Season 1 contestant Gary Deckman loved these fish tacos. In his own words: "Oh boy, are these good!"
Fish:
1 pound orange roughy or other boneless, skinless fish fillet, such as red snapper
3 tablespoons lime juice
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder (optional)
Tacos:
8 whole grain high-fiber tortillas or stone-ground corn tortillas
1/2 avocado, diced and lightly mashed
1/3 cup shredded low-fat Mexican or pepper Jack cheese
1/2 cup tomato salsa
4 tablespoons chopped fresh cilantro
1 1/2 cups finely shredded cabbage
Hot sauce (optional)
To make the fish: Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper, and chili powder (if desired). Cover, refrigerate, and marinate for about 30 minutes.
Preheat the grill to medium-high heat (or preheat the oven to 375°F).
Lightly coat a 24" x 12" piece of foil with olive oil cooking spray. Place the fish in a single layer in the center of the foil. Fold the foil over and fold the ends upward to seal in the fish. Place the foil packet on the preheated grill. Cook for 7 to 10 minutes, or until the fish is opaque. Remove from the grill.
To assemble the tacos: Wrap the tortillas in foil and place them on the grill to warm for 2 minutes. Spread about one-eighth of the mashed avocado on each tortilla and top with one-eighth of the fish. Sprinkle each with cheese, salsa, cilantro, cabbage, and hot sauce, if desired. Serve with glasses of ice water garnished with a slice of orange and a sprig of fresh mint.
Makes about 8 (1-taco) servings
Per serving: 140 calories, 18 g protein, 13 g carbohydrates (1 g sugars), 5 g fat (less than 1 g saturated), 30 mg cholesterol, 8 g fiber, 480 mg sodium
Season 1 contestant Gary Deckman loved these fish tacos. In his own words: "Oh boy, are these good!"
Fish:
1 pound orange roughy or other boneless, skinless fish fillet, such as red snapper
3 tablespoons lime juice
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder (optional)
Tacos:
8 whole grain high-fiber tortillas or stone-ground corn tortillas
1/2 avocado, diced and lightly mashed
1/3 cup shredded low-fat Mexican or pepper Jack cheese
1/2 cup tomato salsa
4 tablespoons chopped fresh cilantro
1 1/2 cups finely shredded cabbage
Hot sauce (optional)
To make the fish: Place the fish in a shallow baking dish and sprinkle with the lime juice, paprika, salt, black pepper, and chili powder (if desired). Cover, refrigerate, and marinate for about 30 minutes.
Preheat the grill to medium-high heat (or preheat the oven to 375°F).
Lightly coat a 24" x 12" piece of foil with olive oil cooking spray. Place the fish in a single layer in the center of the foil. Fold the foil over and fold the ends upward to seal in the fish. Place the foil packet on the preheated grill. Cook for 7 to 10 minutes, or until the fish is opaque. Remove from the grill.
To assemble the tacos: Wrap the tortillas in foil and place them on the grill to warm for 2 minutes. Spread about one-eighth of the mashed avocado on each tortilla and top with one-eighth of the fish. Sprinkle each with cheese, salsa, cilantro, cabbage, and hot sauce, if desired. Serve with glasses of ice water garnished with a slice of orange and a sprig of fresh mint.
Makes about 8 (1-taco) servings
Per serving: 140 calories, 18 g protein, 13 g carbohydrates (1 g sugars), 5 g fat (less than 1 g saturated), 30 mg cholesterol, 8 g fiber, 480 mg sodium
Tuesday, July 16, 2013
Thursday, July 11, 2013
July 11, 2013 Posted Recipes
Pronto Spinach Dip
Cool Whip Frosting
Banana Yogurt Trifles
Shrimp And Mushrooms with Angel Hair Pasta This one I have made several times and really enjoy it with some garlic bread and salad.
PINEAPPLE-CELERY SALAD
Fermented Fruit Starter-Fermented Fruit Friendship Cake
Amish Friendship Bread
Sourdough Friendship Starter, Sourdough Friendship Cake,10-Day Friendship Cake
Ham Potato Scallop
Raspberry Swirls
Caramelized Baked Chicken
Chops with Mushroom Gravy
Friday, July 5, 2013
4th of July 2013 Lunch
Lunch today was really delicious. There was ribs, deviled eggs, traditional potato salad and macaroni salad and Bushes Maple flavored Baked Beans. I am one of those that like deli style macaroni salad, nice and creamy, found a recipe which I would like to share.
The ribs I feel are also a plus found this recipe many years ago from a web search, not sure if it is still out there or where it is to give credit. If you come across it let me know the web address so this I can give credit to that site. BBQ Ribs and Sauce sorry I do not have a pic of them should have snapped a shot will have to do this the next time I make them. Although setting up a pleasing setting for the pic is not at all my specialty.
I am afraid the potato salad I have no recipe for, russet potatoes, hard boiled eggs (chopped), sweet relish, mayo, mustard, Tabasco sauce, chopped celery, chopped red onion and pepper. I do not use salt and haven't for the last 30 + years so feel free to add it.
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