Wednesday, June 30, 2010

Dijon-Crusted Fish

This was really good.  And super easy to prepare, making it a great weeknight meal. 
I served this with roasted asparagus and sour cream red taters.

Dijon-Crusted Fish
Taste of Home, The Comfort Food Diet

3 tablespoons reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese, divided
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon horseradish
4 tilapia fillets (5 ounces each)
1/4 cup dry bread crumbs
2 teaspoons butter, melted

In a small bowl, combine the mayonnaise, 1 tablespoon Parmesan cheese, lemon juice, mustard and horseradish.  Place fillets on a baking sheet coated with cooking spray.  Spread mayonnaise mixture evenly over fillets.  In a small bowl, combine the bread crumbs, butter and remaining Parmesan cheese; sprinkle over fillets.  Bake at 425 for 13-18 minutes or until the fish flakes easily with a fork.

*I used horseradish cream rather than straight horseradish.

Sour Cream Red Taters

Baby red potatoes
1/2 stick of butter
Fresh chives, minced
1/2 cup sour cream

Half or quarter the red potatoes.  Boil potatoes in water with butter.   Once potatoes are done, add sour cream and chives.  Serve immediately or at room temperature.

Parmesan Crusted Scallops & Shrimp

I served this self-created seafood dish with roasted broccoli and garlic and herb rice.  It was excellent.

Parmesan Crusted Scallops and Shrimp

1 lb sea scallops
1 lb shrimp, peeled
salt and pepper
olive oil (2 turns of a pan)
juice from two large lemons
1/3 cup fat free cream cheese
1 Tbsp minced garlic
3 green onions, minced
red pepper flakes (as much as you like)
1/2 cup freshly shredded Parmesan cheese
1/2 cup Italian breadcrumbs

Heat oil in large pan over medium heat.  Season scallops and shrimp with salt and pepper.  Saute until shrimp just turns pink and the scallops are just about done, but do not overcook (they still get to go in the oven).  In a 9x13 pan, spread out the scallops and shrimp.  Mix the juice of the lemons with cream cheese in the pan.  Add garlic, red pepper flakes, and green onions to the pan. Once it's nice and blended, pour this over the scallops and shrimp.  Mix the Parmesan cheese and breadcrumbs.  Sprinkle on top and bake on 350 degrees until slightly browned and it's bubbly.

Monday, June 28, 2010

Asian Grilled Chicken with Spicy Steamed Cabbage

Asian Grilled Chicken - Though this is the first time for posting this recipe, it's the second for making it.  It was such a hit the first time it was quickly added to another menu plan.  This has great flavor. 

We had spicy steamed cabbage with this to complete the meal. 

Asian Grilled Chicken

Boneless/skinless chicken breast or chicken tenders
2 Tbsp lemon juice
2 Tbsp toasted sesame seeds
2 cloves garlic, minced
2 tsp fresh ginger, peeled and minced
2 green onions, minced
1/4 cup low sodium soy sauce
1/4 cup terriyaki sauce
1 tsp honey
2 tsp sesame oil

Mix all the ingredients and marinade the chicken over night.  Grill over medium-high heat until chicken is cooked through. 

Spicy Steamed Cabbage

Cabbage, roughly chopped
Olive oil
Red pepper flakes
Sea salt
Lowry's seasoning salt

Sprinkle some olive oil on the cabbage, giving everything a light coating.  Sprinkle with red pepper flakes, sea salt, and Lowry's seasoning salt to your liking.  Steam until cabbage is crisp tender.