Tags: Asparagus, cook, Fish, Olive oil, Parmigiano-Reggiano, Risotto, Rose fish, Sea salt
Beautiful sunny day out, now if it was just a bit warmer! Well it wont be too much longer, hopefully! For dinner tonight I prepared Fried Ocean Perch w/ Creamy Parmesan Risotto and Sauteed Asparagus. I picked up the Ocean Perch the day before at Meijer in their Seafood Department.
I love Ocean Perch as I do most Fish, and Meijer always has some of the best here locally. To prepare it I rinsed the fillets off in water and patted them dry with a paper towels and seasoned them Sea Salt and Ground Black Pepper. Then rolled them in Progresso Italian Bread Crumbs. I used a medium size skillet and pan fried them in Canola Oil about 3 – 3 1/2 minutes per side to a beautiful Golden Brown! The taste spot on, did I say I Love Fish!
For side dishes to go with the Perch I prepared Creamy Parmesan Risotto and Sauteed Asparagus. I used Lundberg Creamy Parmesan Risotto. To me one of the best quick – fix boxed Risotto. I left the product description and cooking instructions at the end of the post. To prepare the Asparagus, using a skillet, saute over medium high heat. Heat 1 tablespoon Extra Virgin Olive Oil and add 1-2 finely chopped garlic cloves (depends on how much garlic you like) add the trimmed Asparagus. Sprinkle with Sea Salt and Pepper. I cooked the stalks about 6 minutes. When finished I sprinkled them with Shredded Parmesan Cheese. The Risotto and Asparagus are great pairings with Fish. For dessert later a Jello Sugarless Dark Chocolate Pudding topped with Cool Whip Free.
Always a family favorite. This rich, low-fat blend of Lundberg Eco-Farmed California Arborio rice, Parmesan and cheddar cheeses, onion and garlic goes from stovetop to table in just 20 minutes.
Sauté rice with ½ Tbsp olive oil* in a 2-qt heavy saucepan over medium heat. Add 2½ cups of water and contents of seasoning pouch, stirring well to blend seasonings. Heat to boil. Reduce heat to simmer. Do not cover. Cook 20 minutes, stirring occasionally. Garnish with Parmesan cheese, if desired. Serve piping hot.
For safety: Use microwaveable bowl, lid or plastic wrap. Microwaves vary; adjust time as needed. Place 2½ cups water, ½ tbsp olive oil, rice, and the seasoning into a 2-qt bowl. Mix well to blend the seasonings. Cover. Cook 10 minutes on high. Uncover carefully and stir well. Cook uncovered for 10 additional minutes. Serve piping hot.
Serving Size 1/2 cup cooked (39g)
Amount Per Serving
Calories from Fat 15Calories 140
Tags: Black pepper, Breyer, Kroger, Olive oil, Ore-Ida, Parmigiano-Reggiano, Sea salt, Vanilla Ice
It was a Simple, healthy, and tasty dinner tonight. I had a Bison Ground Sirloin Burger that I seasoned with McCormick Steakhouse Seasoning and fried in Extra Virgin Olive Oil for about 7 minutes, flipping over once. I topped it with Sauteed Baby Bella Mushrooms. I seasoned those with Sea Salt, Ground Black Pepper, Ground Smoked Cumin, and Parsly. I also topped it with a slice of Smoked Gouda and served on a Healthy Life Whole Grain Bun.
Tags: Baking, Breyer, Green Bean, Healthy Life Whole Grain Bread, McCormick Grinder Sea Salt, Parsley, Salmon, Vanilla Ice
A beautiful day outside around here today and had a filling and healthy dinner tonight. I baked Salmon fillets that I seasoned with McCormick Grinder Sea Salt, McCormick Grinder Black Peppercorn, and Parsley. Baked them at 400 degrees for about 12 minutes. I topped them with a dab of Kraft Chipotle Mayo. For sides tonight we had Lundberg Low Fat Creamy Parmesan Risotto. Easy to make and only 140 calories and 27 carbs. I also had Green Beans and Healthy Life Whole Grain Bread. For dessert later a serving of Breyer’s Carb Smart Vanilla Ice Cream topped with Del Monte No Sugar Added Sliced Peaches.
Tags: Arborio rice, Chicken, cook, Olive oil, Rice, Risotto, Tablespoon, Vegetable fats and oils
Today’s Menu: Good Earth Herb Crusted Chicken w/ Mushroom Risotto and Whole Grain Bread.
I hadn’t had this in a while so I thought it was time, Good Earth Herb Crusted Chicken w/ Mushroom Risotto. All the Good earth Products are delicious! Easy to make, low calorie, and low carb these are great! I also like their Shrimp and Pasta Dinner. I used Miller’s Amish Chicken Breasts for the Chicken. Makes a good healthy and hearty meal! I left the directions and nutrition info at the end of the post. For dessert later a Jello Sugar Free Chocolate Pudding topped with Cool Whip Free.
READY IN ABOUT 30 MINUTES!
1. Heat 1 tablespoon olive oil in 2-quart saucepan over medium-high heat 1 minute. Add Rice; cook and stir 1 minute. Stir in water, milk, Wine Sauce and Risotto Seasoning. Heat just to boiling. Reduce heat. Cover; simmer 20 minutes without stirring. Uncover; simmer about 5 minutes, stirring frequently, until most of liquid is absorbed.
While risotto is cooking, continue with step 2.
2. Cut each chicken breast into 3 or 4 slices, holding knife at an angle. Empty Seasoned Panko Crumbs into medium bowl or food-storage plastic bag. Coat chicken with crumbs.
3. Heat 2 tablespoons vegetable oil in 10-inch nonstick* skillet over medium-high heat. Carefully add chicken to hot oil; cook 3 to 5 minutes on each side or until deep golden brown and centers are no longer pink.
4. Remove risotto from heat. Let stand uncovered until ready to serve (sauce will thicken as it stands). Serve chicken with risotto. Refrigerate leftovers.
*If using skillet without nonstick finish, increase oil to 3 tablespoons.
Serving Size 1 serving (42g)
Amount Per Serving
Calories from Fat 100
% Daily Values*
Total Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 540mg 22%
Total Carbohydrate 25g 8%
Dietary Fiber 1g 4%
Tags: Almond, Black pepper, Extra Virgin Olive Oil, Garlic Salt, Olive oil, Parmigiano-Reggiano, Risotto, Wine
Salmon and Risotto, what a fantastic and delicious pairing! You could pair anything with the great tasting Copper River Salmon but the Risotto is a perfect match. I seasoned the Salmon with McCormick Grinder Sea Salt and McCormick Grinder Black Peppercorn and then sprinkled a light coating of Italian Style Bread Crumbs. Fried in Extra Virgin Olive Oil about 6 1/2 minutes. As sides I had Lundberg Creamy Parmesan Risotto, great tasting and takes about 25 minutes to make. Topped it with about half a handful of shredded Parmesan. I also had a small can of Del Monte Asparagus Bits and Healthy Life Whole Grain Bread. A light dessert later tonight of Yoplait Delight Chocolate Eclair Parfait.
Today’s Menu: Crappie Fillets w/ Parmesan Risotto and Whole Grain Bread
A sad day today, I’m using the last of the Crappie Fillets! It’s been some of the best Crappie I’ve ever had. Rolled the fillets with Italian Style Bread Crumbs and seasoned with Sea Salt and Ground Pepper and lightly fried in Extra Virgin Olive Oil. As sides had Lundberg Parmesan Risotto, sprinkled with Shredded Parm Cheese, and Healthy Life Whole Grain Bread.
Had some more of that fantastic tasting Crappie from Lake Okeechobee! Can’t get enough of that fresh Crappie. I rolled the fillets in a Bread Crumb and Whole Wheat Flour mix lightly fried and seasoned with Sea Salt, Black Pepper, and Parsley. As sides had Parmesan Risotto and a slice of Aunt Millie’s Hearth Whole Grain Bread. More about dessert later!