Fried Red Snapper w/ Hash Browns and Golden Hominy

Dinner Tonight: Fried Red Snapper w/ Hash Browns and Golden Hominy





Skipped Breakfast this morning, not really hungry. I did  just have a cup of Bigelow Decaf Green Tea though. Went to Meijer for a few items and back home. Later went over to a Lawn and Garden Center and took a look at few plants and bushes. Back home I planted a couple of bushes I bought in the backyard. Not feeling up to par today so I kicked back the rest of the afternoon. We are watching my cousin's 2 girls tonight for about 4 hours or so. For Dinner tonight it’s Red Snapper! I prepared a Fried Red Snapper w/ Hash Browns and Golden Hominy.



I had purchased the Red Snapper at the Kroger Seafood Department last week. I had it in the freezer so I laid the fillet in the fridge to thaw overnight. To prepare the the fillet, I first rinsed the Snapper off in cold water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt. Then put the fillets in a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Fish Fri. Then shook the bag until the fillets were well covered, removed from the bag shaking off the excess. I then pan fried it in a Cast Iron Skillet, that I had preheated, in Canola Oil. I fried it skin side down for 4 minutes and then flipped it over to the flesh side and fried it another 3 minutes. Golden brown and nothing but delicious! The fresh taste of the Snapper combined with the Zatarain’s Lemon Pepper Breading Fish Fri is a perfect pairing.


For one side I prepared some Simply Potatoes Hash Browns, I always use Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley.










For another side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden
Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish! For a Snack later some Honeycrisp Apple Slices.

Red Snapper
Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids. A diet that regularly incorporates these nutrients may significantly benefit your health by preventing serious medical conditions.









Zatarain’s Lemon Pepper Fish-Fri

The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and

lemon juice Zatarain’s Seasoned Fish Fri Lemon PepperZatarain’s Seasoned Fish Fri Lemon Pepper captured in this special Zatarain’s Frying Mix.

Nutrition Facts
Serving Size: 2 Tbsp.
Servings Per Container: Servings per container – 40

Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g
http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

Herb-Crusted Red Snapper w/ Mini Ear of Sweet Corn and Baked Potato

Dinner Tonight: Herb-Crusted Red Snapper w/ Mini Ear of Sweet Corn and Baked Potato





For Breakfast on this Saturday morning I cooked up some Simply Potatoes Shredded Hash Browns, topped them with some cooked diced Ham, Sargento Reduced Fat Shredded Sharp Cheddar, and finally a Sunnyside Up Fried Egg. Also toasted a slice of Aunt Millie's Light Whole Grain Bread and a cup of my Bigelow Decaf Green Tea. I had seen a similar Hash Brown dish like this on Food Network's Dinners, Drive - In's, and Dives. It looked delicious and I gave it a try, and it is delicious!





After I had Breakfast and did the dishes I went to McDonald's to pick up Breakfast for Mom and
Dad. It's not quite as hot out, 81 degrees but still a tad muggy. We had one strong storm move through our area late yesterday. Some areas are still without power and other areas are flooded. So after Breakfast I had some cleaning up to do outside, a lot leaves, limbs, and garbage. For Dinner tonight it's Red Snapper! i prepared a Herb-Crusted Red Snapper w/ Mini Ear of Sweet Corn and Baked Potato.

I purchased a beautiful Red Snapper Fillet (see the picture) while at Kroger the day before. I'll be preparing it by a new recipe I found on the Taste of Home website, Herb-Crusted Red Snapper. I'll need the following; 1 tablespoon Progresso Italian Style Bread Crumbs, 1 teaspoon Dried Basil, 1 teaspoon Hungarian Paprika, 1/2 teaspoon Sea Salt, 1/2 teaspoon Fennel Seeds, 1/2 teaspoon Dried Thyme, 1/2 teaspoon Dried Oregano, 1/4 teaspoon Pepper, 1/4 teaspoon Crushed Red Pepper Flakes, 1 Red Snapper fillets, and 2 teaspoons Extra Light Olive Oil. I only had 1 fillet of the Red Snapper, the original recipe and ingredient amounts are for 2 fillets. I only used 1/2 of amount of the above ingredients.



To prepare it was very easy. To start; In a food processor, combine the first nine ingredients; cover and process until Fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides. In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. So easy and quick to prepare this. The crust was excellent and provided great flavor while the Snapper remained moist.

For the Corn I used my favorite, Green Giant Mini Ears of Sweet Corn. You can not beat this for frozen or not frozen Ears of Sweet Corn. It's frozen, so it rare it goes bad, prepared in 10 minutes, and some of the Sweetest Corn on the cob you'll find! Topped it with some Morton's Lite Salt and I Can't Believe It's Not Butter.

I also had a Baked Russet Potato. Topped this with McCormick Grinder Sea Salt and Peppercorn Medley and some I can't Believe It's Not Butter. Any Potato Dish works for me! For Dessert/Snack later a bowl of Skinny Pop - Pop Corn and a Diet Dr. Pepper.












Red Snapper
Red snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and
omega-3 fatty acids. A diet that regularly incorporates these nutrients may significantly benefit your health by preventing serious medical conditions.







HERB-CRUSTED RED SNAPPER RECIPE

An appetizing blend of herbs complements the mild flavor of these flaky fillets from field editor Nella Parker of Hersey, Michigan. Red pepper flakes give the entree its zip.
MAKES: 2 servings
TOTAL TIME: Prep/Total Time: 25 min

Ingredients
1 tablespoon dry bread crumbs

1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
2 red snapper fillets (5 ounces each), skin removed
2 teaspoons canola oil

Directions
1. In a food processor, combine the first nine ingredients; cover and process until fennel is finely ground. Transfer to a shallow bowl; dip fillets in herb mixture, coating both sides.
2. In a heavy skillet over medium-high heat, cook fillets in oil for 3-4 minutes on each side or until fish flakes easily with a fork. Yield: 2 servings.
Nutritional Facts
1 each: 200 calories, 7g fat (1g saturated fat), 50mg cholesterol, 681mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 fat.

http://www.tasteofhome.com/recipes/herb-crusted-red-snapper

Fried Red Snapper w/ Hash Browns and Golden Hominy

Dinner Tonight: Fried Red Snapper w/ Hash Browns and Golden Hominy





Had a light Breakfast of a Healthy Life Whole Grain English Muffin and a cup of Bigelow Decaf Green Tea. After that I headed to Walmart to pick up some Printing Paper and a part for my computer. Stopped by the bank for Mom and got gas while out. Back home installed the replacement part on the computer. Did some light cleaning around the house to finish the afternoon. For dinner tonight I prepared Fried Red Snapper w/ Hash Browns and Golden Hominy.







My friends had went to Florida a while back and brought me a small cooler of Red Snapper fillets

they caught while down there, it doesn’t get much better! I love Gulf Coast Fish, always such a fresh taste to them. I had them in the freezer so I laid 3 fillets in the fridge to thaw overnight. To prepare them, I first rinsed the Snapper off in cold water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt. Then put the fillets in a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Fish Fri. Then shook the bag until the fillets were well covered, removed from the bag shaking off the excess. I then pan fried it in a Cast Iron Skillet, that I had preheated, in Canola Oil. I fried it skin side down for 4 minutes and then flipped it over to the flesh side and fried it another 3 minutes. Golden brown and nothing but delicious! The fresh taste of the Snapper combined with the Zatarain’s Lemon Pepper Breading Fish Fri is a perfect pairing. This ended up being some of the best tasting Red Snapper we’ve ever had, thanks again to Jim and Linda!!





For one side I prepared some Simply Potatoes Hash Browns, I always use Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley.












For another side dish I opened up a can of one of my favorite side dishes, Kroger Brand Golden

Hominy. For those that has never had or heard of Hominy; Hominy is a food made from kernels of corn which are soaked in an alkali solution of either lime or lye. The corrosive nature of the solution removes the hull and germ of the corn and causes the grain itself to puff up to about twice its normal size. There is White and Golden Hominy, my favorite is the Golden Hominy. If you’ve never tried it do, makes a delicious side dish!







Zatarain’s Lemon Pepper Fish-Fri
The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice Zatarain's Seasoned Fish Fri Lemon PepperZatarain’s Seasoned Fish Fri Lemon Pepper captured in this special Zatarain’s Frying Mix.

Nutrition Facts
Serving Size: 2 Tbsp.
Servings Per Container: Servings per container – 40

Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

Fried Red Snapper w/ Hash Browns and Sliced Carrots

Dinner Tonight: Fried Red Snapper w/ Hash Browns and Sliced Carrots





For Breakfast I lightly fried up some thin slices of Boar's Head Honey Smoked Ham. Then toasted a

Healthy Life Whole Grain English Muffin, layered the Ham on a slice of the Muffin and topped it with a slice of Sargento Ultra Thin Longhorn Colby Cheese. Along with my morning cup of Bigelow Decaf Green Tea. Well it was above zero this morning, first time in a few days! Lot of sunshine today but not very warm, in the teens still. Indoors today not a lot going on. Finished up a load of laundry for Mom and did some light cleaning around the house. For dinner tonight  it's Fried Red Snapper w/ Hash Browns and Sliced Carrots






My good friends (Jim and Linda) just returned from Florida and brought me a small cooler of

Grouper and Red Snapper fillets they caught while down there, it doesn’t get much better! I love Gulf Coast Fish, always such a fresh taste to them. To prepare them, I first rinsed the Snapper off in cold water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt. Then put the fillet in a Hefty Zip Plastic Bag and added Zatarain’s Lemon Pepper Breading Fish Fri. Then shook the bag until the Fillet was well covered, removed from the bag shaking off the excess. I then pan fried it in a Cast Iron Skillet, that I had preheated, in Canola Oil. I fried it skin side down for 4 minutes and then flipped it over to the flesh side and fried it another 3 minutes. Golden brown and nothing but delicious! The fresh taste of the Snapper combined with the Zatarain’s Lemon Pepper Breading Fish Fri is a perfect pairing.







For one side I prepared some Simply Potatoes Hash Browns, I always use Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a can of Del Monte Sliced Carrots. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.









Zatarain’s Lemon Pepper Fish-Fri

The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice Zatarain's Seasoned Fish Fri   Lemon Pepper captured in this special Zatarain’s Frying Mix.

Nutrition Facts
Serving Size: 2 Tbsp.
Servings Per Container: Servings per container – 40

Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

Fried Red Snapper w/ Hash Browns and Cut Green Beans

Dinner Tonight: Fried Red Snapper w/ Hash Browns and Cut Green Beans





Another cold but sunny day out. Made a Bob Evan's Pork Sausage Pattie Sandwich for Breakfast this morning, first one I've had in quite a while. After Breakfast got a load of laundry started and then a couple of errands for Mom and back home. For dinner tonight Red Snapper! I prepared Fried Red Snapper w/ Hash Browns and Cut Green Beans.

Some good friends of mine just returned from Florida and brought me a few fillets of Red Snapper they caught while down there, it doesn't get much better! I love Gulf Coast Fish, always such a fresh taste to them. To prepare them, I first rinsed the Snapper off in cold water and patted dry with a paper towel. I seasoned it with McCormick Grinder Sea Salt. Then put the fillet in a Hefty Zip Plastic Bag and added Zatarain's Lemon Pepper Breading Fish Fri. Then shook the bag until the Fillet was well covered, removed from the bag shaking off the excess. I then pan fried it in a Cast Iron Skillet, that I had preheated, in Canola Oil. I fried it skin side down for 4 minutes and then flipped it over to the flesh side and fried it another 3 minutes. Golden brown and nothing but delicious! The fresh taste of the Snapper combined with the Zatarain's Lemon Pepper Breading Fish Fri is a perfect pairing.

For one side I prepared some Simply Potatoes Hash Browns, I always use Simply Potatoes Hash Browns. Fried them in Extra Virgin Olive Oil and seasoned them with Sea Salt, Ground Pepper, and Parsley. I also heated up a can of Del Monte Cut Green Beans. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Yogurt.








Zatarain’s Lemon Pepper Fish-Fri

The secret of authentic Southern Style fried fish is the crispy combination of corn flour, spices and lemon juice captured in this special Zatarain’s Frying Mix.
Nutrition Facts

Serving Size: 2 Tbsp.

Servings Per Container: Servings per container – 40
Amount Per Serving % Daily Value
Calories: 50
Calories from Fat: 0
Total Fat: 0g 0%
Saturated Fat: 0g 0%
Cholesterol: 0mg 0%
Sodium: 1140mg 48%
Total Carb: 11g 4%
Dietary Fiber: 0g 0%
Sugar: 0g

http://www.zatarains.com/Products/Breadings-and-Fry-Mixes/Lemon-Pepper-Fish-Fri.aspx

Blackened Red Snapper w/ Whole Grain Brown Rice and Sliced Carrots

Dinner Tonight: Blackened Red Snapper w/ Whole Grain Brown Rice and Sliced Carrots







Another cloudy day with light rain. Caught up on laundry in the morning and tackled the shed again. Still a lot of stuff to go through and straighten up or pitch it. For dinner tonight its Blackened Red Snapper w/ Whole Grain Brown Rice and Sliced Carrots.

 While at jungle Jim's Market yesterday I picked up a Red Snapper Fillet that they had on sale. So today it's Red Snapper for dinner. I started by rinsing the fillet off in cold water and patting dry and cut it in half. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out the Cast Iron Skillet. When the pan was fully heated I added my Snapper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! The taste of the Red Snapper with the added Butter and the Zatarain's Blackening Seasoning makes it one delicious Fish Dish!









I prepared a couple of sides to go with the Snapper. One side I made was Uncle Ben's Whole Grain Brown Rice. I used the individual microwave Uncle Ben's. Comes in a microwavable container, just heat for 45 seconds and serve. Then I also heated up a can of Kroger Brand Sliced Carrots along with a slice of Klosterman Wheat Bread.








Zatarain's: Blackened Seasoning

This spicy seasoning blend is rubbed on the outside of fish (or chicken, steak or other meats) for blackening. Also great as a seasoning rub for the grill or broiler.


Product Details

Ingredients

Salt, Spices (Including Chili Pepper, Red Pepper, Paprika), Monosodium Glutamate (As Flavor Enhancer), Onion And Garlic.

Serving Size - 1/4 tsp. (0.9g)


http://www.mccormick.com/Zatarains/Products/Spices-and-Seasonings/Spices-and-Extracts/Blackened-Seasoning

Cajun Sautéed Red Snapper

Thank you to Rikki - Doo for passing this one along!


Cajun Sautéed Red Snapper

Ingredients:

1 pound Red Snapper
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed dried thyme
1/4 teaspoon crushed dried oregano
1/4 teaspoon crushed dried basil
1/2 teaspoon minced garlic
1 lemon, juiced
1 tablespoon white distilled vinegar
1/8 teaspoon sea salt
2 tablespoons chopped fresh flat-leaf parsley
1 lime, cut into wedges

Cooking Directions:

Rinse fish, drain and set aside.
In a small bowl, combine paprika, pepper, cumin, cayenne, thyme, oregano and basil. Heat a 10-inch nonstick pan or skillet on medium heat. Add spice mixture and toast, stirring constantly, for 30 to 50 seconds or until fragrant.
Add garlic and cook, stirring constantly, 1 minute. Add fish, lemon juice, vinegar and sea salt. Cover, reduce heat to low, and cook 3 minutes. Turn fish over and cook for another 5 minutes or until fish is tender. Raise heat to reduce some of the liquid.
Transfer to a serving plate and spoon on spicy juices. Serve with parsley and lime wedges.
Makes 3 servings.

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.

Fried Red Snapper w/ Rice A Roni, Green Beans, and Whole Grain Bread

Dinner Tonight: Fried Red Snapper w/ Rice A Roni, Green Beans, and Whole Grain Bread





Another beautiful day outside again. They say 66 degrees for Thanksgiving Day then a lot cooler, high of 42 Saturday! Ah Ohio weather. Anyway for dinner I had a Red Snapper fillet left in the freezer. After it thawed I rinsed it with water and patted dry with a paper towel. Then I seasoned it with Sea Salt and Ground Black Pepper and then put a light coat of Progresso Italian Style Bread on both sides. I pan fried it Canola Oil, about 3 1/2 minutes per side, until golden brown on both sides! I could eat Fish and Seafood 7 days a week.

For side dishes tonight I had Rice A Roni, Green Beans and Whole Grain Bread. The Rice A Roni Chicken Flavor comes in a 1 serving microwavable cup. Just add the seasoning packet and add water. Microwave for 3 1/2 minutes, cool for 1 minute and stir and serve! The Green Beans was a single serving of Del Monte Cut Green Beans and also had Healthy Life Whole Grain Bread. For Dessert later a Jello Sugar Free Chocolate Pudding.



Rice A Roni Chicken

A family classic! Our Rice-A-Roni® Chicken flavor blends rice and vermicelli with chicken broth, onions, parsley, garlic and other natural flavors to create a delicious side dish that will delight your whole family. It’s the perfect complement to your favorite chicken recipes.

Red Snapper Fish Sandwich w/ Tofu Mac & Cheese

Dinner Tonight: Red Snapper Fish Sandwich w/ Tofu Mac & Cheese

A comfort food classic, with a bit of a spin, for dinner tonight. It’s a Fish sandwich with Mac and Cheese! I love Mac & Cheese but I don’t like the calories and carbs that usually come with it. So to cut back on the calories and carbs I replaced the Pasta Macaroni with Tofu Shiratki (Yam Noodle with Tofu) Macaroni Shape Noodles.

I used a Red Snapper Fillet for my Fish. After rinsing the fillet off with water I patted the fillet dry with a paper towel. I then seasoned it with Sea Salt, Black Pepper, and Garlic Salt. Then rolled it in Progresso Italian Style Bread Crumbs. I pan fried it in Canola Oil about 3 minutes per side. Came out with a beautiful golden brown crust and moist and delicious! Served it on a Aunt Millie's Deli Style Whole Wheat Mini Sub Bun and topped with a slice of Borden Smoked Cheddar.

Now for the Mac & Cheese, this is where it gets good! I used TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE which is only 20 calories and 3 carbs! I added a half a serving of Velveeta 2% Cheese, and a Tablespoon Kraft Shredded Parmesan Cheese. Seasoned with Sea Salt and Ground Black Pepper. Mix it all together and microwave on high for 1 minute and 40 seconds. After the first minute stop it to stir and continue with 40 seconds, the time can vary according to your microwave. I’m starting to use Tofu more and more as a noodle substitute. Huge difference in calories and carbs between the two. A thank you to Hungry Girl for the idea. I left the recipe and the link to the Housefoods Tofu at the end of the post. For dessert later a bowl of Breyer's Carb Smart Vanilla Ice Cream topped with Bob Evan's Glazed Apples.






Cheesy Tofu Shirataki Mac

Ingredients:
1 Bag House Foods Tofu Shirataki Macaroni Shaped Noodle Substitute
1/2 Serving Velveeta 2% Cheese
1 Tablespoon Kraft Shredded Parmesan
Sea Salt and Black Pepper, to taste
Sprinkle of Oscar Mayer Real Turkey Bacon Bits (Optional)

Directions:
Use a strainer to rinse and drain noodles well. Pat dry. In a microwave-safe bowl, microwave noodles for 1 minute.

*Drain excess liquid. Dry thoroughly with paper towels.

*Add Noodles back to bowl and add Velveeta and Cheese slice to Noodles breaking both into pieces as you add them. Microwave for 1 minute. Stop and stir, mixing well, and continue to microwave for an additional 40 seconds. Optional, sprinkle extra Shredded Parm Cheese and Turkey Bacon Bits on top before serving.

MAKES 1 SERVING

House Tofu Shirataki -  TOFU SHIRATAKI (Yam Noodle with Tofu) MACARONI SHAPE 8oz.

Tofu Shirataki is a great pasta alternative made from blending the root of the Konnyaku - a member of the yam family and tofu.
It is a healthy, uniquely textured noodle - that pleases people of all ages!

Nutrition Facts
Serving Size: 113g / 4.0oz
Servings per Container: 2
Per Serving
Calories 20
Fat Calories 5
Per Serving %DV
Total Fat - 0.5g 1%
Sat. Fat 0g 0%
Trans Fat 0g %
Cholesterol - 0mg 0%
Sodium - 15mg 1%
Total Carb. - 3g 1%
Fiber Less Than 2g 9%
Sugars 0g

http://www.house-foods.com/tofu/tofu_shirataki.aspx

Baked Red Snapper With Garlic w/ Green Beans, Diced New Potatoes,...

Dinner Tonight: Baked Red Snapper With Garlic w/ Green Beans, Diced New Potatoes, and Whole Grain Bread



I had tried a new Baked Red Snapper recipe last week and it turned out so delicious I had it again tonight! So for dinner I prepared Baked Red Snapper With Garlic w/ Green Beans, Diced New Potatoes, along with Whole Grain Bread.

It's an easy recipe and one of the best baked recipes I've ever prepared. To prepare just rinse and pat dry the Red Snapper fillets,  place them in a baking dish which has been sprayed with Pam Baking Spray. In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent. The full recipe and instructions are listed at the bottom of the post. I have a new favorite Red Snapper recipe! This turned out lip smacking delicious. The butter, spices, and bread crumbs combine to make the Red Snapper burst with flavor. I prepared 3 Red Snapper fillets and they turned out incredible! My parents loved them, and my Mom isn't a huge Fish lover but she's offered to buy the Fish next time!

For side dishes I prepared Del Monte Cut Green Beans, Del Monte Diced New Potatoes, and Healthy Life Whole Grain Bread. For dessert a bowl of Blue Bunny Frozen Chocolate/Vanilla Swirl Yogurt.

Baked Red Snapper With Garlic



Ingredients:



2 red snapper fillets, about 6 to 8 ounces each
4 tablespoons butter (I Can’t Believe It’s Not Butter)
1 medium clove garlic, pressed or minced
3 or 4 drops Worcestershire sauce
1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt
1/8 teaspoon fresh ground black pepper
1 teaspoon minced fresh parsley
1 teaspoon snipped fresh or frozen chives, optional
3 to 4 tablespoons plain or seasoned bread crumbs (Progresso Italian Style Bread Crumbs)
2 tablespoon freshly grated Parmesan cheese, optional
Preparation:



Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.
Serves 2.

Baked Red Snapper With Garlic w/ Asparagus, Golden Sweet Corn, and...

Dinner Tonight: Baked Red Snapper With Garlic w/ Asparagus, Golden Sweet Corn, and Whole Grain Bread.

 They had a fantastic selection of Red Snapper Fillets at Kroger's Seafood Department this morning. So needless to say it was Red Snapper for dinner tonight, Baked Red Snapper With Garlic w/ Asparagus, Golden Sweet Corn, and Whole Grain Bread. i tried a new recipe for the Red Snapper, Baked Red Snapper With Garlic. Place the snapper fillets in a baking dish which has been sprayed with Pam Baking Spray. In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent. The full recipe and instructions are listed at the bottom of the post. I have a new favorite Red Snapper recipe! This turned out lip smacking delicious. The butter, spices, and bread crumbs combine to make the Red Snapper burst with flavor. This is a keeper recipe.

For side dishes I had Asparagus, the leftover Golden Sweet Corn, and Healthy Life Whole Grain Bread. The Asparagus comes from Kroger Produce and it come's in a microwavable steaming bag. Heat for 2 - 3 minutes and it's done, about 2 servings per bag and it's 20 calories and 7 carbs. The Sweet Corn was leftover from last night, I just reheated it in the microwave. For dessert a Jello Sugarless Chocolate pudding.




Baked Red Snapper With Garlic

Ingredients:

2 red snapper fillets, about 6 to 8 ounces each
4 tablespoons butter (I Can't Believe It's Not Butter)
1 medium clove garlic, pressed or minced
3 or 4 drops Worcestershire sauce
1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt
1/8 teaspoon fresh ground black pepper
1 teaspoon minced fresh parsley
1 teaspoon snipped fresh or frozen chives, optional
3 to 4 tablespoons plain or seasoned bread crumbs (Progresso Italian Style Bread Crumbs)
2 tablespoon freshly grated Parmesan cheese, optional


Preparation:

Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent.
Serves 2.

Crumb-Coated Red Snapper w/ Green Beans, Polenta, and Whole Grain Bread

Came across some nice looking Red Snapper fillets while at Kroger earlier in the week. So for dinner I had  Crumb-Coated Red Snapper w/ Green Beans, Polenta, and Whole Grain Bread. In a shallow bowl I combined Progresso Italian Style Bread Crumbs, Parm Cheese, Lemon-Pepper and Sea salt. I then rolled the fillets in the mix completely coating them. Then I fried the fillets on medium low heat in Extra Virgin Olive Oil about 3 1/2 minutes per side. Golden Brown and delicious!

For sides I had Frieda’s Organic Traditional Polenta. I sliced the polenta thinly into 1/4-inch-thick slices. Placed on a lightly oiled baking sheet. Brushed the polenta with a 1/2 tablespoon of the oil. Baked them at 350 degrees for 15 minutes. I left the info and web site link for Frieda’s Below. Along with the Polenta I had Del Monte Cut Green Beans and Healthy Life Whole Grain Bread. For dessert I baked some Pillsbury Apple Turnovers topped with a scoop of Breyer's Carb Smart Vanilla Ice Cream.

Crumb-Coated Red Snapper

4 Servings

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)
2 tablespoons Extra Virgin Olive Oil

Directions
In a shallow bowl, combine the bread crumbs, cheese, lemon-pepper and
salt; add fillets, one at a time, and turn to coat.
In a heavy skillet over medium heat, cook fillets in oil in batches
for 4-5 minutes on each side or until fish flakes easily with a
fork. Yield: 4 servings.
Nutrition Facts: 1 fillet equals 288 calories, 10 g fat (2 g saturated fat), 62 mg cholesterol, 498 mg sodium, 10 g carbohydrate, trace fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

Frieda’s Organic Traditional Polenta

Organic Traditional Polenta

Originally a humble peasant dish, polenta is now on the best restaurant menus in America and has made its way to become a staple in many home kitchens. This versatile dish can be grilled, fried, sauteed and broiled.

Frieda’s Organic Traditional Polenta is 100% organic and ready to enjoy straight from the tube. It’s delicious served as an appetizer or with roasted meats and poultry as a healthy side dish.

Usage: Delicious broiled or sauteed as a side dish for roasted meats and poultry, or heated and served with mushroom, tomato or cream sauces for a healthy, filling first course.

Nutrition Facts
Serving Size: 2 1/2 inch slices (100.0 g)
Amount per Serving
Calories 70
Calories from Fat 0.0
% Daily Value *

Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 310mg
12%
Total Carbohydrate 15g
5%
Dietary Fiber 1g
4%
Sugars 1g

Protein 2g
4%

http://www.friedas.com/organic-polenta/

Baked Red Snapper w/ Cut Asparagus, Whole Grain Brown Rice, and...

Dinner Tonight:  Baked Red Snapper w/ Cut Asparagus, Whole Grain Brown Rice, and French Bread


Found some beautiful Red Snapper fillets at the store the other day so that will be dinner tonight. I used a very basic recipe for baking the Snapper, which I have listed at the end of this post. I had Green Giant Cut Asparagus, Uncle Ben's Whole Grain Brown Rice, and Pillsbury Simply Rustic French Bread (the bread was leftover from dinner yesterday) as my sides. Not sure on dessert/snack for later.

Baked Red Snapper

    * 1-1/2 lbs. Red Snapper fillets
    * 1 Tbs. Extra Virgin Olive Oil
    * Sea Salt and Pepper to taste

Preheat oven to 400°F. Arrange snapper fillets in the bottom of a lightly oiled baking pan. Drizzle with oil and season with salt and pepper to taste. Bake 10-12 minutes, or until fish flakes easily.

Per serving: calories 208, fat 5.7g, 25% calories from fat, cholesterol 63mg, protein 35.2g, carbohydrates 2.5g, fiber 0.8g, sugar 0.7g, sodium 109mg, diet points 5.0.