Roasted Mexican Fish Dinner
(Picture representation only, see below for actual image)
1 teaspoon granulated garlic or garlic powder
1 teaspoon granulated onion or onion powder
1 teaspoon Mexican oregano
1 teaspoon ancho (mild) or chipotle (hot) chile powder
salt and pepper
Chicken or Fish
4 pieces (6-8 oz each) thick whitefish fillet (such as cod or Pollock)
EVOO for liberal drizzling
2 tomatoes, thinly sliced
1 small red onion, ,thinly sliced
2 cloves garlic, thinly sliced
2 jalapeno chile peppers, thinly sliced
Queso fresco crumbles and a handful of cilantro leaves for garnishing
2 avocados, diced
1/2 of a ripe mango sliced in thin wedges
1 blood orange peeled and sectioned (you can sub ruby grapefruit for the orange)
1 lime, juiced
2 cups baby arugula
Position a rack in the center of the oven and preheat to 450 degrees . Combine the ingredients for the spice blend (use salt and pepper to taste).
On a rimmed baking sheet or baking dish, drizzle the chicken or fish with EVOO, then rub all over with the spice blend. Top each piece with a shingled layer of the tomatoes and onion. Scatter the garlic and jalapenos on top; drizzle with more EVOO. Roast until cooked through, about 15 minutes for the fish.
Top the fish with queso fresco and cilantro. Dress the avocados with the lime juice, salt and pepper. Toss with the arugula and drizzle with EVOO. Arrange the mango in a circular pattern with the salad mix on top placing the piece of fish in the center offset just a bit. (see photo)
Crock pot pot roast
2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1 onion, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley
4 russet potatoes peeled, and quartered
1.In a large skillet over medium high heat, saute the roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside. (optional, Not neccessary to do, or may be done at night and just added to the crock pot in the morning with all the other ingredients)
2.Place the onion, carrots, garlic, potaotes and parsley in the bottom of a six quart slow cooker. Place the roast on top of the vegetables and pour the soup over the roast and the vegetables.
3.Cover the slow cooker and cook on low setting for 8 to 10 hours.
4.Transfer roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.
Crab Stuffed Mushrooms
2 (12 count each) packages of mushroom stuffer caps
6 tablespoons of butter, divided
1/2 cup of chopped onion, finely minced
1/4 cup of chopped green bell pepper, finely minced
2 slices of white or white wheat bread, toasted
1/2 pound of fresh lump crabmeat
Pinch of salt
1/4 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/2 teaspoon of Old Bay seasoning
Couple shakes of dried parsley
1 tablespoon of dried bread crumbs
1 tablespoon of shredded Parmesan cheese, optional
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the butter in a large skillet over medium heat and add the onion and bell
pepper; cook until softened, remove from heat and set aside to cool slightly. Meanwhile, toast
the bread slices, sprinkle each piece with a good spray of water to wet them thoroughly and
set aside in a bowl to let sit for about 2 minutes. Pick through the crabmeat to check for stray
cartilage and shell; set aside.
Melt the remaining butter. Squeeze out the bread and break it up. Add the egg to the bread
and mix. Add the salt, pepper, Cajun seasoning, Old Bay, and parsley; carefully turn until well
mixed. Add the crab and half of the melted butter, gently mix.
Brush the tops of the mushroom caps with the butter and bake at 350 degrees F for 5 minutes.
Remove, flip the caps over and brush with butter. Using a small cookie scoop, scoop out the
crab mixture and top each mushroom cap. Sprinkle with a tiny bit of bread crumbs and a tiny
sprinkle of Parmesan, or slices of brick or provolove cheese if desired. Drizzle top with remaining butter.
Bake at 350 degrees F about 20 minutes, or until mushroom has give to it and is cooked
through. Serve warm with wedges of lemon.
Chicken with Mozzarella Diabetic Friendly!
Smoked mozzarella and spinach are rolled into chicken breasts that are coated in bread crumbs for this main dish recipe, which is perfect for entertaining. I’ve included the Nutritional facts for you to see how healthy this really is for everybody!
YIELD: 6 chicken rolls
Nutrition Facts per Serving:
CARB GRAMS PER SERVING: 6
Fat, total(gm): 11
Saturated fat(gm): 3
Dietary Fiber, total(gm): 1
Vitamin A(IU): 1895
Vitamin C(mg): 4
Calcium(DV %): 182
Iron(DV %): 1
Very Lean Meat(d.e): 5
6 skinless, boneless chicken breast halves (1 1/2 pounds)
1/4 cup finely chopped shallots or onions
1 clove garlic, minced
2 teaspoons olive oil
1/2 10 ounce package frozen chopped spinach, thawed and well drained
3 tablespoons pine nuts or walnuts, toasted
3/4 cup shredded smoked mozzarella cheese (3 ounces)
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
1. Place 1 chicken breast half between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet into a rectangle about 1/8 inch thick. Remove plastic wrap. Season with salt and pepper. Repeat with all chicken breasts.
2. For filling, in a medium skillet cook shallots and garlic in the 2 teaspoons hot oil until tender. Remove from heat; stir in spinach, nuts, and smoked mozzarella. In a shallow bowl combine bread crumbs and Parmesan cheese.
3. Place 2 to 3 tablespoons of filling on each chicken breast. Fold in the bottom and sides; then roll up. Secure with wooden toothpicks.
4. Lightly brush each roll with the 1 tablespoon olive oil; coat with bread crumb mixture. Place rolls seam side down in a shallow baking pan. Bake, uncovered, in a 400 degrees F; oven about 25 minutes or until chicken is no longer pink (170 degrees F). Remove toothpicks before serving. Makes 6 chicken rolls.