Flavorful baked Cod

For the record I am NOT a fish fan unless it is fried panfish. But this was very good, even to me. Hubby gave it a thumbs up and said to make it again. So it is now in my to make again file. Try it, you will like it. ;)

Baked Cod

Ingredients

1 cup Japanese breadcrumbs (panko)*

2 tablespoons chopped  parsley

1/4 teas. garlic powder

1/4 teas onion powder, (may use onion salt)

6 (6-oz.) cod fillets

salt to taste

2 tablespoons butter, melted ( I use butter flavored Pam)

Preparation

1. Combine first 4 ingredients in a small bowl.

2. Place fillets on a lightly greased foil on cake pan; sprinkle evenly with salt. Spoon breadcrumb mixture evenly onto fillets, pressing down gently. Drizzle evenly with 2 Tbsp. melted butter or spray top with buttered flavored Pam to keep the fat and calories down.

3. Bake at 400° for 17 minutes or until breadcrumbs are golden and fish flakes with a fork.

*1 cup fine dry breadcrumbs may be substituted.

Cheesy Mushroom Bake

Cheesy Mushrooms

1 lb fresh mushrooms, sliced

3 tbsp butter

3/4  tsp seasoning salt ( or to taste)

2 tbsp half and half (I use fat free)

1 tsp dried parsley

1/4  tsp black pepper

3/4  cup grated Mozzarella cheese or cheddar cheese

Preheat oven to 350°

In large frying pan or electric frying pan with lid (slightly ajar), fry mushrooms in butter over medium heat until softening.  Cook until water evaporates.  Remove lid of pan.  Add seasoning salt; stirring, fry until mushrooms are nice and brown. Add cream, parsley and black pepper.  Allow to simmer over low heat until cream reduces a little bit.  This can happen quickly. Arrange mushrooms in shallow casserole dish.  Sprinkle with cheese.  Bake 10 minutes, or until cheese is melted and gooey. :)

Yield:  6 servings

1 serving

115 calories

4 g protein

8 g fat

3 g carbs

Morning Glory muffins.

It used to be that I could find these muffins in any store, but those days seem to be done. This recipe is far better than any store bought muffins so give it a try, you won't regret it.

Morning Glory Muffins

2 1/4 cups all-purpose flour

1-1/4 cups sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

3 eggs

1 cup canola oil

1 medium apple, chopped

2 teaspoons vanilla extract

2 cups grated carrot

1/2 cup raisins

1 cup crushed pineapple drained

1/2 cup flaked coconut

1/2 cup chopped pecans 

Directions

In large bowl, combine the flour, sugar, baking soda, cinnamon and salt.

 In another bowl, combine the eggs, oil, apple and vanilla. Stir into the dry ingredients just until combined. Fold in the carrot, raisins, coconut and pecans.

Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20 to 35  minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve Yield: about 1-1/2 dozen.

Banana Nut Muffins

1/4 cup butter, softened

1/2 cup sugar

1 egg

3/4 cup mashed ripe banana

1/2 teaspoon vanilla extract

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1/8 teaspoon ground cinnamon

1/4 cup chopped walnuts

Directions

In a small bowl, cream butter and sugar. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt, baking soda and cinnamon; add to creamed mixture just until moistened. Fold in walnuts.

Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. Bake at 350° for 23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.  Yield: 8 muffins.

Crazy Slaw

Crazy Slaw 

1 small head napa cabbage, shredded

2 small  red bell peppers, julienned

1 large  carrot, peeled and julienned

1 cup  snow peas, julienned

1 medium  red onion, julienned

4 whole green onions (scallions) chopped

1/4 cup  soy sauce

1/4 cup  rice wine vinegar

1/2 T. ginger

4 each  garlic cloves, minced

2 tbsp  sesame oil

2 tbsp artificial sweetener

2 tbsp toasted sesame seeds or black sesame seeds

salt and pepper, to taste

Makes 6 Servings: 132 calories each serving. 47.41 net carbs, 39.52 g. of fat

In a big bowl ... mix it all together! Let it sit for about 10 minutes. Mix it all again. Eat!

Yummy Low cal, low carb, vegetable soup

This soup is so good that one bowl won't be enough for a meal. I like it to ward off grazing during the day too. Can be used as breakfast, lunch, snack or dinner. Add some meat if you wish to add some protein. and make it a well rounded meal.  I prefer it without the meat. :)

6 cups vegetable broth or 6 cups water (The vegetable broth is the best way to go, I use no salt added)

 14 ounce can of diced tomatoes or you can use your garden fresh 

2 medium carrots  sliced ( about 1 cup)

1 medium onion, thinly sliced

1/2 medium bell pepper thinly chopped

1 cup chopped celery

1 6 ounce can tomato paste ( I use no salt added)

2 cups fresh broccoli florets ( used a bag of frozen mixed broccoli and cauliflower)

2 cups cauliflower florets, bite size pieces

1 cup thinly sliced cabbage (gives the illusion of noodles)

1 cup frozen corn, can use fresh or canned

1 1/2 tsp salt Or to taste

1 tsp pepper  
1 to 2 TBl  Sugar to cut the tomato acidity (optional)

In 6 quart pot, combine all the ingredients and place over medium heat. Cover and cook for about 45 minutes, until veggies are tender, stirring occasionally.

Bread and Butter pickles

These are the best bread and butter pickles I have even had. This recipe is a keeper!!!!

From Gloria Ruzicka, my dear Village neighbor.

Bread and butter pickles

1 ice cream pail of sliced cakes

1 cup sliced onions

1/4 cup pickling salt

Cover with cold water and ice for at least 2 hours.

Drain.

Boil: (until sugar is dissolved)

2 cups white vinegar

3 1/2 cups sugar

1 T mustard seed

1 tsp celery seed

 1 1/2 tsp turmeric

1/2 tsp alum

Add cukes and cook until warmed through. 

Store in fridge in pail or can in jars. Makes about 6 pints.