Since we all are trying to be a little careful, how about a thread dedicated to ideas for dishes?? I won't make it a sticky, but with this heading maybe we can always find it if we want it??
I've been staying away from C@H recipes because of the high calories so many have, but I'll check thru and try to find some to add here, also.
What do you all think?
I'll start with today's dinner - we really enjoyed it. It would have been much more healthy to have one or the other, but I wanted to get cooking out of the way for a couple days.
Sweet and Spicy Grilled Catfish*****
2 servings
2 catfish fillets -- (2 to 3)
For marinade or basting sauce:
1/3 cup ketchup
4 tablespoons red wine vinegar
1 1/2 to 2 tablespoons horseradish
1 tablespoon brown sugar
2 cloves garlic -- minced
2 teaspoons fresh basil -- finely chopped (I had to use 1 tsp. dried)
1 teaspoon salt
1/4 teaspoon black pepper
Place catfish in a shallow dish. Mix together sauce ingredients and pour over catfish fillets. Cover and allow to marinate for 30-45 minutes in the refrigerator. Remove fillets from dish, discard marinade.
Preheat grill for medium high heat. Place fillets on grill and cook for 10-12 minutes, turning once. Once fish flakes easily with fork, remove from heat and serve.
Description:
"You can have the option of using the sauce as a marinade or for basting the catfish with." "http://bbq.about.com/od/fishseafoodrecipes/r/bl50911b.htm"
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MasterCook Nutritional Values (if you trust them):
Per Serving (excluding unknown items): 226 Calories; 5g Fat (18.2% calories from fat); 27g Protein; 20g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 1629mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.
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Stir-Fried Primavera Sauce
6 servings
“While The Pasta Cooks”, Andrew Schloss w/Ken Bookman
What a great forgiving recipe this is – I had to sub:
1 carrot, shredded
No asparagus, but ~2/3 cup frozen stir-fry veggies
No cherry tomatoes, coarsely chopped Romas
No fresh basil – used dried
And, believe it or not, the dish still turned out!!
1 lb. shaped pasta, such as penne or bowties
2 T. extra-virgin olive oil
1 medium onion, chopped or thinly sliced
4 oz. baby carrots, trimmed and peeled
1/2 yellow bell pepper, cut in strips
1/2 lb. thin asparagus, trimmed and cut in 1-inch lengths
1 clove garlic, minced
1 cup frozen baby peas
12 cherry tomatoes, halved
1/4 cup chopped fresh basil
Salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan or Romano cheese
Bring a large pot of lightly salted water to a boil.
Add the pasta and stir a few times to ensure the pasta does not stick to itself.
Boil vigorously for the time recommended on the pasta pkg. or until the pasta is tender.
While the pasta cooks, heat the oil in a wok over high heat, add the onion, and cook until softened, about 30 to 60 seconds.
Add the carrots and stir to coat with oil.
Add 2 T. of the pasta cooking water, cover, and steam for 1 minute.
Add the bell pepper and stir-fry for 1 more minute.
Add the asparagus and toss.
Add 2 T. more of the pasta cooking water, cover, and steam for 1 minute.
Add the garlic, peas, tomatoes, basil, salt, and pepper and stir-fry until the peas are warmed through and the tomatoes soften, about 2 minutes.
Drain the pasta and toss it with the sauce and the cheese in a serving bowl. Add more salt and pepper if needed.
MasterCook Nutritional Values (if you trust them):
Per Serving (excluding unknown items): 354 Calories; 7g Fat (17.7% calories from fat); 12g Protein; 61g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 77mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.
I've been staying away from C@H recipes because of the high calories so many have, but I'll check thru and try to find some to add here, also.
What do you all think?
I'll start with today's dinner - we really enjoyed it. It would have been much more healthy to have one or the other, but I wanted to get cooking out of the way for a couple days.
Sweet and Spicy Grilled Catfish*****
2 servings
2 catfish fillets -- (2 to 3)
For marinade or basting sauce:
1/3 cup ketchup
4 tablespoons red wine vinegar
1 1/2 to 2 tablespoons horseradish
1 tablespoon brown sugar
2 cloves garlic -- minced
2 teaspoons fresh basil -- finely chopped (I had to use 1 tsp. dried)
1 teaspoon salt
1/4 teaspoon black pepper
Place catfish in a shallow dish. Mix together sauce ingredients and pour over catfish fillets. Cover and allow to marinate for 30-45 minutes in the refrigerator. Remove fillets from dish, discard marinade.
Preheat grill for medium high heat. Place fillets on grill and cook for 10-12 minutes, turning once. Once fish flakes easily with fork, remove from heat and serve.
Description:
"You can have the option of using the sauce as a marinade or for basting the catfish with." "http://bbq.about.com/od/fishseafoodrecipes/r/bl50911b.htm"
-
MasterCook Nutritional Values (if you trust them):
Per Serving (excluding unknown items): 226 Calories; 5g Fat (18.2% calories from fat); 27g Protein; 20g Carbohydrate; 1g Dietary Fiber; 92mg Cholesterol; 1629mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.
-----------------------
Stir-Fried Primavera Sauce
6 servings
“While The Pasta Cooks”, Andrew Schloss w/Ken Bookman
What a great forgiving recipe this is – I had to sub:
1 carrot, shredded
No asparagus, but ~2/3 cup frozen stir-fry veggies
No cherry tomatoes, coarsely chopped Romas
No fresh basil – used dried
And, believe it or not, the dish still turned out!!
1 lb. shaped pasta, such as penne or bowties
2 T. extra-virgin olive oil
1 medium onion, chopped or thinly sliced
4 oz. baby carrots, trimmed and peeled
1/2 yellow bell pepper, cut in strips
1/2 lb. thin asparagus, trimmed and cut in 1-inch lengths
1 clove garlic, minced
1 cup frozen baby peas
12 cherry tomatoes, halved
1/4 cup chopped fresh basil
Salt and freshly ground black pepper to taste
1/4 cup freshly grated Parmesan or Romano cheese
Bring a large pot of lightly salted water to a boil.
Add the pasta and stir a few times to ensure the pasta does not stick to itself.
Boil vigorously for the time recommended on the pasta pkg. or until the pasta is tender.
While the pasta cooks, heat the oil in a wok over high heat, add the onion, and cook until softened, about 30 to 60 seconds.
Add the carrots and stir to coat with oil.
Add 2 T. of the pasta cooking water, cover, and steam for 1 minute.
Add the bell pepper and stir-fry for 1 more minute.
Add the asparagus and toss.
Add 2 T. more of the pasta cooking water, cover, and steam for 1 minute.
Add the garlic, peas, tomatoes, basil, salt, and pepper and stir-fry until the peas are warmed through and the tomatoes soften, about 2 minutes.
Drain the pasta and toss it with the sauce and the cheese in a serving bowl. Add more salt and pepper if needed.
MasterCook Nutritional Values (if you trust them):
Per Serving (excluding unknown items): 354 Calories; 7g Fat (17.7% calories from fat); 12g Protein; 61g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 77mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com