I guess it was the calm before the storm today, it was cold out but a whole lot of sun made it better! But looming ahead, starting tonight and into tomorrow is the possibility of 5-7 inches of snow (so they say). We could have all snow or a mix of rain and snow, too close to call. But that makes no difference to those who live in this part of Ohio, that word S-N-O-W has been sayed over the airwaves and to make it doubly bad the word I-N-C-H-E-S behind it! This area freaks out when there is the chance of SNOW! So knowing how people react around here I went to Kroger early this morning, and it's a good thing I went early! All I need was a Loaf of Klosterman Wheat Bread and Eggs. The place was a madhouse all ready! All because of that word SNOW. People were grabbing everything in reach, like they were going to be stranded for weeks or something! Got to love Ohio! Anyway for dinner tonight I prepared a Walnut-Crusted Salmon w/ Sliced Carrots and Cut Green Beans & Potatoes.
It was Del Monte for side dishes, for one side I heated up a can of Del Monte Sliced Carrots. Then I also had a can of Del Monte Cut Green Beans and Potatoes. A nice combo of Cut Green Beans and New Potatoes. For dessert later a Jello Sugar Free Dark Chocolate Mousse.
4 salmon fillets (4 ounces each)
4 teaspoons Dijon mustard
4 teaspoons honey
2 slices whole wheat bread, torn into pieces
3 tablespoons finely chopped walnuts
2 teaspoons canola oil
1/2 teaspoon dried thyme
Preheat oven to 400°. Place salmon on a baking sheet coated with cooking spray. Mix mustard and honey; brush over salmon. Place bread in a food processor; pulse until coarse crumbs form. Transfer to a small bowl. Stir in walnuts, oil and thyme; press onto salmon.
Bake 12-15 minutes or topping is lightly browned and fish just begins to flake easily with a fork. Yield: 4 servings.
1 fillet equals 295 calories, 17 g fat (3 g saturated fat), 57 mg cholesterol, 243 mg sodium, 13 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat.