Dinner Recipes (Most Popular)
Yes, you heard it correctly, only 25 calories per ounce! A 5 oz. serving of Red Snapper will set you back only 125 calories, provide nearly half of your day's protein at 27 gm., and only 1.5 total gm. of fat. With numbers like these, one can certainly splurge and cook with a little bit of butter and not
feel guilty.
Red Snapper, if found in your local market, should be snapped up (no pun intended) and made a part of your regular meal time entree at least once a week. It's relatively reasonable in price and can be prepared in a variety of ways, including sauteed, broiled, baked, poached, and in stews. It is a fairly firm white fish that a little goes a long ways to satisfying your hunger.
Red Snapper can be purchased filleted, as steaks, or whole (ideal for baking with a white wine braise). Just remember, as with all fish, it doesn't take much time to cook - or overcook. Once overcooked, any fish should be given to the cat. If baked, it's best to preheat your oven to 425F (210C), take your fillet or steak in an oven proof pan, drizzle a little olive oil or melted butter, salt and pepper, and bake on lower rack uncovered for 8 to 10 minutes max for a 3/4 to 1 inch thickness. Check it at 8 minutes, it should feel tender like the mound on top of your hand between the thumb and index finger. Remove it from the oven and let it set for a minute in the hot pan, then transfer to a heated serving platter. A squeeze of lemon, fresh minced basil or dill and you'll have yourself an entree that will be every bit as good as you will find in any fine restaurant.
Another great way of preparing Red Snapper is by a high heat saute for about 2 minutes, then pouring a half cup of white wine or fish stock with minced garlic and shallots, reducing the heat, cover, and cook another 5 minutes. This preparation is what is featured in this post. Remember an important factor, whenever possible, please select fresh cuts of fish. Smell it, it should have an almost odorless scent of the sea or fresh stream. If purchasing whole, make sure the fish scales are intact, shiny, and not dried out. The eyes should be clear and not milky or cloudy. If the fish department smells fishy when approaching it, turn around and walk away.
I was never able to make the breading stick to my peppers making it the traditional way, so I devised this recipe to take its place.
This is a boiling dough I use for Perogies, pot stickers, noodles, or dumplings. It's awesomeness. Fill with anything. Even desserts!
Shrimp Scampi w/roasted peppers and spinach
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Fresh tasting, nutritious, low calorie dish that goes very well with indian bread
A great Irish dish, tastes great and has healthy nutrition. It is also vegetarian friendly!
These Nacho's are delicious! I cut some of the fat by using fat free milk and mixing turkey into the meat. Hope you like them.
Prepare 24 hours ahead and refrigerate.
You can make 2 casseroles and freeze one if you like.
The recipe calls for 24 hours, but I've made it in the morning and served it that evening. I usually plan to serve 8-10 healthy appetites.
Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is well-suited to the slow cooker because the slow cooking allow all the flavors to blend in a marvelous way.
From myrecipes.com: http://www.myrecipes.com/recipe/easy-slow-
cooker-jambalaya-10000001875863/
I found this somewhere on an hCG website, not sure where - made it today and it was yummy!
