More About QAS1999
Recipes I've Shared:
I'm not really that fond of cooking, but one night I wanted something a little more than your basic lemon pepper fish. So I just started picking up all the jars I use for my chili (except for the chili powder), and adding almost everything else on the spice rack that was green, plus some Cajun seasoning just to kick it up a little. I'm sure there's more sodium than the nutritional info says, because I had to manually add the Cajun seasoning, and the first ingredient listed was salt and THEN the spices next, but the bottle didn't have nutritional info on the label.
This can also be used with any white fish, or with chicken or pork (you'll need to adjust the cooking time with the chicken or pork). This recipe is also low-sodium (less than 70 mg per serving), though not low cholesterol thanks to the egg. If you have another binding agent you like, feel free (and let me know, would you?). Only 1/2 of the marinade and coating ingredients were included in the nutritional info since there's always some left over.
The french dressing helps give it a bit of a kick. Calories aren't bad, but NOT for those watching their cholesterol (unless you leave out the eggs, which I usually do anyway - they're just included here cuz they were in Mom's version)
Very moist and oh so good! (and surprisingly low in sodium :-) given all the sodium sources in this recipe)