Dinner Recipes (Most Popular)
Lemon and Herb Grilled Trout
Serves 4
4 whole trout, cleaned, with head and tail left on
¼ cup extra virgin olive oil, Bertolli
4 teaspoons finely chopped fresh thyme or oregano leaves
4 teaspoons chopped fresh parsley
8 thin slices lemon
Rinse the trout inside and out; pat dry. Generously brush each trout, inside and out, with the olive oil. Sprinkle the inside of each trout with 1 teaspoon thyme, 1teaspoon parsley and salt; arrange 2 slices of lemon in each trout. If desire, use several toothpicks to seal fish closed. Grill or boil trout, turning once, for 14 minutes, or until fish flakes with a fork. To serve arrange the trout on serving platter.
Per serving, about: Calories; 344 Carbohydrate: 0 g, Protein: 43 g, Dietary Fiber: 0 g, Total Fat 18 g, Saturated Fat: 4 g, Cholesterol: 120 mg, Calcium: 144 mg, Sodium: 313 mg.
Great way to use beet greens and swiss chard from the garden
the eggs and cream cheese combine to make the "taste" of a bun to make this really satisfying
This dish could be completely vegetarian is you simply do not add chicken. It is a take on a dish I had at a wonderful restaurant in Denver. There are other similar recipes out there, this is what I made with what I had in my kitchen.
Everything but the pasta, which can be served on the side for those not restricting carbs.
I found this recipe online through Pillsbury. I used reduced fat yogurt and sour cream, but you can save more calories if you use fat free.