CUMIN-CRUSTED FISH FILLET WITH LEMON

I'm passing along a Delicious and Healthy Fish Recipe I cam across at the Diabetic Gourmet Magazine website, CUMIN-CRUSTED FISH FILLET WITH LEMON. For the Fish you can use your choice of Whitefish like; Cod, Walleye, Halibut. Seasoned with Cumin, Thyme, Paprika, and Parsley. This is just one many Diabetic Friendly Recipes that you can find at the Diabetic Gourmet Magazine website so check it out soon! Enjoy and Make 2019 a Healthy One!  https://diabeticgourmet.com/

CUMIN-CRUSTED FISH FILLET WITH LEMON

Ingredients

1/2 to 1 Tbsp ground cumin (7.5 - 15 mL)

1/4 tsp thyme (1 mL)
1 tsp paprika (5 mL)
1/2 tsp lemon pepper (2 mL)
1 lb whitefish fillets (like cod, walleye or halibut) (500g)
1/2 Tbsp canola oil (7.5 mL)
2 Tbsp chopped parsley (30 mL)
lemon wedges

Directions

In a small bowl, mix together cumin, thyme, paprika, and lemon pepper.
Rub spice mixture on both sides of fillets.
In a large skillet, set over medium heat, heat canola oil. Add fish fillets and cook until browned on both sides and fish is opaque in the center about 4 minutes per side.
Sprinkle with parsley and serve immediately with lemon wedges.

Recipe Yield: Yield: 4 servings.Serving Size: 4 oz (125 g) fish.

NUTRITIONAL INFORMATION PER SERVING:

Calories: 130
Fat: 3.5 grams
Fiber: 1 grams
Sodium: 100 milligrams
Cholesterol: 100 milligrams
Protein: 22 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipe/cumin-crusted-fish-fillet-with-lemon

Diabetic Dish of the Week - LEMON-HERB POT ROAST

This week's Diabetic Dish of the Week is - LEMON-HERB POT ROAST. Healthy and Delicious Momemade LEMON-HERB POT ROAST. Using Beef Shoulder along with Carrots, Red Potatoes,  and Seasoning. The recipe is from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes, so check it out today. Enjoy and Eat Healthy in 2018!  https://diabeticgourmet.com/

LEMON-HERB POT ROAST
Making a homemade pot roast is easy! With this recipe, you simply season a beef shoulder roast with lemon pepper, garlic and basil for a delicious, comforting meal.

Recipe Yield: 6

Ingredients

1 beef shoulder roast (2-1/2 to 3-1/2 pounds)
1 tablespoon olive oil
2 cups baby carrots
1 pound small red-skinned potatoes, halved
1 medium onion, cut into 6 wedges
2 tablespoons cornstarch dissolved in 2 tablespoons water
1/2 teaspoon dried basilSeasoning:
2 teaspoons lemon pepper
2 cloves garlic, minced
1 teaspoon dried basil

Directions

1 - Combine seasoning ingredients; press onto beef pot roast.
2 - Heat oil in Dutch oven over medium heat until hot. Brown pot roast. Pour off drippings.
3 - Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 hours.
4 - Add vegetables; continue cooking, covered, 30 to 45 minutes or until pot roast and vegetables are fork-tender.
5 - Remove pot roast and vegetables; keep warm.
6 - Skim fat from cooking liquid. Stir in cornstarch mixture and 1/2 teaspoon basil. Cook and stir 1 minute or until thickened and bubbly.
7 - Carve pot roast.
8 - Serve with vegetables and sauce.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 335
Fat: 11 grams
Unsaturated Fat: 6 grams

Saturated Fat: 3 grams
Fiber: 3.1 grams
Sodium: 278 milligrams
Cholesterol: 90 milligrams
Protein: 36 grams
Carbohydrates: 21 grams
https://diabeticgourmet.com/diabetic-recipe/lemon-herb-pot-roast

Baked Red Snapper w/ Asparagus Bits and Diced New Potatoes, and Whole Grain Bread

Today's Menu: Baked Red Snapper w/ Asparagus Bits and Diced New Potatoes, and Whole Grain Bread




A beautiful Sunny Winter's day out today! The wind is cold but the bright Sunshine makes it a little better, plus the days are getting longer! For dinner I prepared a Baked Red Snapper w/ Asparagus Bits and Sliced New Potatoes, and Whole Grain Bread.



To prepare the red Snapper I needed 1/4 cup dry Progresso Italian Style Bread Crumbs, 2 tablespoons Grated Parmesan Cheese, 1/2 teaspoon Lemon-Pepper Seasoning, 1/4 teaspoon Sea Salt, 1 Red Snapper fillets. Preheat oven to 400 degrees and then in a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and salt; add the fillet and turn to coat. Then place the Fish in a glass baking dish and bake at 400 degrees for 15 - 17 or until fish flakes easily with a fork. Love baked Fish, plus baking it you lighten it up by not having to use any oils. Everything combined gives the Snapper a fantastic taste, and baking it keeps it moist. I left the original recipe below it serves 4.



For a couple of sides I prepared a Asparagus and Sliced New Potatoes. A couple of real easy ones to prepare using a 1 can of Del Monte Diced New Potatoes and 1 can Green Giant Cut Asparagus. Both can be prepared in medium skillets and just warmed until heated through out. Just add your own choice of seasonings for both and your done! I also had a couple of slices of Aunt Millie's Light Whole Grain Bread. For dessert later a bowl of Breyer's Carb Smart Ice Cream topped with Dole Chef Ready Diced Mango and Pineapple.  




Baked Red Snapper

Ingredients
1/2 cup dry Progresso Italian Style Bread Crumbs
2 tablespoons Grated Parmesan Cheese
1 teaspoon Lemon-Pepper Seasoning
1/4 teaspoon Sea Salt
4 Red Snapper fillets (6 ounces each)



Directions

* Preheat oven to 400 degrees
* In a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and
salt; add fillets, one at a time, and turn to coat.
* Place the Fish in a glass baking dish and bake at 400 degrees for 15 - 17 or until fish flakes easily with a fork.  Yield: 4 servings.