My revised reverse-engineered recipe for Long John Silver's "Battered Fish" also makes an excellent batter for deep-fried prawns, mushrooms, onion rings and even Chinese chicken drumettes (serve with a dipping sauce of light soy sauce, rice vinegar, minced garlic and snipped green onion, with a splash of dry sherry or sake). PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Found this on the Weight Watchers site in 2007 when I was looking for something special and easy to make. Could not believe this only had 4 points per serving. This is really a no fuss dish and comes together in minutes--easy to put together after work.
When our sons were quite young, occasionally, after we put them to bed, my husband and I would have a special late night candlelight dinner. Instead of paying for a babysitter, we would fix something really special and just dine in. It was always more fun then going out;>) This was one of our favorites.
This is a fabulous way to serve fish! Crunchy coconut mixed with cereal crumbs make for a delicious texture to an otherwise blah fish dinner! It's great on sole, perch, or just any fillet! It's great with some cole slaw and a slice of sourdough bread. Lots of flavors!
The fat content in this creamy meal is nice and low. This is a dish that my kids always eat every last bite of! Serve with a salad to balance out the meal. I use Catelli Smart Pasta because it has more fibre than whole wheat pasta and has a nice texture. For the photos that I posted, I used Recipe #301978 and Recipe #163337. It was delicious. Enjoy!
This is a wonderful salad that will become one of your favorites! I like to make a meal out of it. This doesn't call for tomatoes, but you could put them in if you wish, and you can use red onion rather than the sweet onion. I like to use lemon juice with the olive oil occasionally. This is a very refreshing salad, great for before meals, or a quick lunch.
Another recipe from Isaac Hayes's cookbook called "Cooking with Heart and Soul," finds a place in my cookbook and on my table. See how ginger finds a home in this recipe, as well as red onions. Great recipe.
Here's a wonderful,easy recipe for a cook-out, or other get-together! I make this often, usually for dinner for my family. I love salads, and have been trying to get my hubby to eat more salads. This one's actually filling. The prep time includes time for cooking the pasta.
I found this on a little scrap piece of newspaper clippng. Have not tried it yet, but if I don't post it I will lose it. It calls for a 9 ounce can of tuna, which I don't think they make anymore, so I suppose 2 cans of tuna now. I like it because it is baked in a loaf pan and then sliced for sandwiches. I am always looking for ways to get more fish in our diet. You probably could use salmon instead of tuna. Probably would also be good without the bread, just serve it like you would meatloaf.
I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets.
Tuna is one of the best items to have in your pantry, even if you have a small pantry. The new tuna pouches are one of the easiest things to slip into your purse or carry-all. This is a tasty low-calorie meal you can enjoy any time of the day.Great on whole-grain wheat bread.I like to add a little bit of chopped of tomato. For the ease in the servings to the computer, it makes 5 1/4 oz. servings. Cooking time is changed to chill time. This came from Lillie Ross' column.
Before my husband and I were married, we used to go out and eat mussels in garlic broth; no saffron on our budget! We learned how to make these little gems of the sea. They really aren't hard to make. You just want to de-beard them before cooking and eating. I have typed a link to go to for info about mussels. These are decadent if you love mussels.
If you've ever had paella,you have had saffron. Saffron is the wonderful, aromatic flavor in the paella. It is what makes the rice yellow. If you don't
have the saffron, you can use tumeric. It won't taste exactly the same, but it will do.
I live a long, long way from Maryland! I live in the desert, and the closest thing I get to Maryland, is a street names Maryland Pkwy. This is a delicious recipe. Seriously, though, this is a great thing to have as an appetizer, a meal, of just a snack. Serve with a crusty, loaf of french bread, and maybe a glass of white wine, and you're all set.
This is a great dip for parties, get-togethers of all kinds or just for the family on movie night. I found this on the net. It's great with crackers, veggies, warm sourdough bread, or even bread sticks. Seems like when there's dip, you'll find something to dip into it!