“Meatless Monday” Recipe of the Week – Roasted Vegetables

September 11, 2017 at 5:30 AM | Posted in Uncategorized | 2 Comments
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This week’s “Meatless Monday” Recipe of the Week is Roasted Vegetables. Simple, easy to make, and delicious Casserole dish! Substitute your own favorite Vegetables to make this dish that goes great with everything or by its self. Enjoy and Eat Healthy!

 

Roasted Vegetables

Ingredients
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
4 Yukon Gold potatoes, cubed
1 red onion, quartered
1/2 tablespoon roasted cumin
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup extra light olive oil
2 tablespoons balsamic vinegar
sea salt and freshly ground black pepper, to taste
* If you would like to add some heat try a sprinkle of red pepper flakes

Directions
1 – Preheat oven to 475 degrees F (245 degrees C).
2 – In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3 – In a small bowl, stir together cumin, thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4 – Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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Free-Food Snacks: Low-Calorie, Low-Carb Diabetic Snacks

September 7, 2017 at 5:50 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Free-Food Snacks: Low-Calorie, Low-Carb Diabetic Snacks. Free foods have less than 20 calories and 5 grams of carbohydrate per serving! Diabetic Friendly snacks to satisfy those mid-day or late night snack cravings. Choose from items like; Lemon-Pepper Cucumbers, Basil Tomatoes, and Almondy Coffee. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Free-Food Snacks: Low-Calorie, Low-Carb Diabetic Snacks
Free foods have less than 20 calories and 5 grams of carbohydrate per serving. Find out how to use these low-calorie and low-carb foods as healthy diabetic snacks to get you through between-meal cravings or add flavor to dishes.

Free Foods for People with Diabetes

When you have the munchies but no calories or carbohydrate grams to spare, get your fix with a free-food snack. A free food, as defined by the American Diabetes Association (ADA), is any food, drink, condiment, or seasoning that contains less than 20 calories and 5 grams or less of carb per serving……..

 

Lemon-Pepper Cucumbers

When you need a refreshing low-calorie snack, nibble on 1/2 cup of sliced cucumbers for just 8 calories and 2 grams of carb.

Taste treat: Drizzle a bit of freshly squeezed lemon juice and freshly ground black pepper over the cucumber slices. Both count as free in the moderate amounts typically used for flavoring foods…….

 

Basil Tomatoes

If you’re a tomato fan, the cherry-size orbs are perfect for guilt-free nibbling. You can enjoy a snack of 1/2 cup of cherry tomatoes for just 13 calories and 2 grams of carb.

Taste treat: For added flavor, sprinkle fresh minced basil or dried basil (a free seasoning) over cherry tomato halves…….

 

Almondy Coffee

If you want a creamy, milklike beverage but can’t afford the calories or carbs, pour yourself 1/2 cup (4 ounces) of Blue Diamond Almond Breeze Unsweetened Vanilla nondairy beverage for just 20 calories and 1 gram of carb.

Taste treat: Add a splash of Almond Breeze to your black coffee (also considered a free food) and skip typical processed creamers. Many nondairy coffee creamers contain small amounts of harmful trans fat, often labeled as partially hydrogenated oil in the ingredients list…..

 

* Click the link below to get all the Free-Food Snacks: Low-Calorie, Low-Carb Diabetic Snacks
http://www.diabeticlivingonline.com/food-to-eat/count-carbs/free-food-diabetic-snacks

Kitchen Hint of the Day!

September 4, 2017 at 5:37 AM | Posted in Kitchen Hints | Leave a comment
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Save time by……….

 

Chop herbs and chilies, place in a bag and place in freezer ready to use as and when needed.

Kitchen Hint of the Day!

August 27, 2017 at 5:13 AM | Posted in Kitchen Hints | Leave a comment
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Add flavor to fish…..

 

Instead of coating white fish fillets in plain bread crumbs, stir in a few crumbled dried herbs, curry spices, or dried chilies. And the Fish Feast is on!

3 Bean Turkey Chili w/ Johnny Cakes

August 18, 2017 at 5:02 PM | Posted in beans, Bush's, chili, Jennie-O Turkey Products | 2 Comments
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Today’s Menu: 3 Bean Turkey Chili w/ Johnny Cakes

 

 

For Breakfast this morning I had one of my favorites, Skillet Potatoes and Ham for Breakfast. I used 1 package of Simply Potatoes Steakhouse Seasoned Diced Potatoes and a package of Meijer Diced Ham to prepare it. Just cook the Potatoes according to the package instructions and with about 5 minutes of cooking time left add the Diced Ham. I topped it with a Sunnyside Up Fried Egg. Just love these skillet Meals! Also had the morning cup of Bigelow Decaf Green Tea. Tonight’s Dinner, 3 Bean Turkey Chili w/ Johnny Cakes.

 

 

Rainy day outside today. Had a high of 84 degrees, humid, and a couple of passing early morning Thunderstorms. A good day to stay in and make some Chili!! I’m making my 3 Bean Turkey Chili for Dinner! I prepared the Turkey and mixed the Beans last night. So this morning I already had the Crock Pot set up and ready along having the Turkey and Beans ready also. So its my 3 Bean Turkey Chili and I made some Johnny Cakes. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar. Below is the ingredients and cooking directions for the 3 Bean Turkey Chili and the Johnny Cakes.

 

To make this I’m using Jennie -O Lean Ground Turkey. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Black Beans), 1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Seeded and Chopped), and 3 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste (2 cans), 1/2 Tsp Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!). What’s good about this recipe you can use your own favorite Spices and make your own tweaks to it and it turns out delicious.

 

First thing I do is get the Crock Pot out and put in a Glad Crock Pot Liner. The Liners are incredible, just line your Crock Pot with one and spray it with Pam Cooking Spray. Now you are set to go. It makes for one easy clean up, just remove it when done and give the inside of your Crock Pot a quick wipe down and your clean up is done! On with the recipe.

 

 

 

I prepared the Beans and Ground Turkey last night. I started by opening all 3 cans of Bush Beans into a large bowl and stirred until mixed. Then in the morning, I added the Beans to Crock Pot. To prepare the Turkey, I started by browning the Jennie -O Ground Turkey. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Turkey and all the Seasonings and Tomato Paste, stirring often. When the Turkey has browned I put it in a large plastic container and on into the fridge after it had cooled a bit. Then this morning I added to the Crock Pot. Throw in a 1/2 cup of Water, stirred twice, and put the lid on the Crock Pot and set on low for 5-6 hours. The full recipe and list of ingredients is at the end of the post.

 

Then sit back and enjoy the aroma, that usually starts after an hour or so of simmering! I love a thick Chili and this one works! The Jennie – O Ground Turkey combined with all those Beans and Spices is a perfect match. Served it topped with some Sargento Reduced Fat Shredded Sharp Cheddar Cheese and a couple of shakes of Frank’s Red Hot Sauce. Also a side of Johnny Cakes, recipe below.

 

 

 

 

To prepare the Johnny Cakes (I love these…) all you’ll need is: Pam w/ Olive Oil Non – Stick Spray, 1/4 cup Extra Light Virgin Olive Oil, 1 3/4 cups Low Fat Buttermilk, and 2 cups Martha White Self Rising Enriched White Corn Meal Mix. Just mix all your ingredients in a large bowl. Spray your Pam on a Flat Top Griddle or large Skillet and preheat on medium low, I use the Flat Top Griddle. When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. The Cornbread works perfect with Chili! I had a Diet Peach Snapple to go with my Dinner. I took the remainder of Johnny Cakes and 3 Bean Turkey Chili over to Dad at the rehab center, plenty for Dad and some of the other patients there.

 

 

 

3 Bean Turkey Chili
Ingredients
1 lb. package Jennie – O Extra Lean Ground Turkey Breast
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s Chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1/2 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1/2 Tsp Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Turkey in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste and water.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

 

 

Johnnycakes

Johnny Cakes (My way)

Ingredients:

Pam w/ Olive Oil Non – Stick Spray
1/4 cup Extra Virgin Olive Oil
1 3/4 cups Buttermilk
2 cups Martha White Self Rising Enriched White Corn Meal Mix

Directions:

Just mix all your ingredients in a large bowl.
Spray your Pam on a Flat Griddle or large Skillet and preheat on medium low, I use the Flat Griddle.
When the Griddle is heated add your batter. You can make the Cakes any size you want from half-dollar size to regular pancake size cakes. After the bottom side turns golden brown flip over and let the other side get golden brown. Serve while warm and enjoy!

Kitchen Hint of the Day!

August 17, 2017 at 4:57 AM | Posted in Kitchen Hints | Leave a comment
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Herbs……..

 

Add tender herbs such as parsley or basil to stews and casseroles at the end of the cooking period, so they do not disintegrate during the long cooking times.

Diabetic Dish of the Week – Chicken in a Pot

August 8, 2017 at 5:21 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Chicken in a Pot. Carrots, Onions, Celery, Chicken are some of the ingredients in this week’s recipe. It’s from one my favorite recipe sites, Diabetic Gourmet Magazine. The Diabetic Gourmet site has a large selection of Diabetic Friendly Recipes. Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Chicken in a Pot
Yield: 6 servings

Ingredients
2 medium carrots, sliced
2 medium onions, sliced
2 celery ribs, cut in 1-inch pieces
1 cup sliced mushrooms (optional)
3 pounds chicken, whole or cut up, skin removed
3/4 teaspoon salt
1/2 teaspoon dried coarse black pepper
1 teaspoon dried basil or fresh basil to taste
1 teaspoon dried parsley or fresh flat-leaf parsley to taste
1/4 teaspoon dried rosemary
1/2 cup water, chicken broth, or white cooking wine

Directions
1 – Place vegetables in bottom of slow cooker. Place chicken on top of vegetables. Add seasonings and water.
2 – Cover. Cook on LOW 8-10 hours, or HIGH 3-1/2 hours (use 1 cup liquid if cooking on HIGH).
3 – This is a great foundation for soups – chicken vegetable, chicken noodle, chicken rice, chicken corn, and other favorites.

Nutritional Information (Per Serving)
Calories: 172
Protein: 22g
Sodium: 381 mg
Cholesterol: 65 mg
Fat: 5g
Dietary Fiber: 2g
Sugars: 4g
Carbohydrates: 8g
http://diabeticgourmet.com/recipes/html/774.shtml

Kitchen Hint of the Day!

July 26, 2017 at 5:16 AM | Posted in Kitchen Hints | Leave a comment
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Sage of an idea…….

 

To add a rich, intense flavor to chicken or pork roasts, tuck whole sage leaves just under the skin of the chicken or into small slits into the fat of pork before roasting.

Crock Pot Boneless Chicken Breasts w/ Mashed Potatoes, Cut Green Beans,…….

July 24, 2017 at 5:11 PM | Posted in Bob Evan's, chicken | Leave a comment
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Today’s Menu: Crock Pot Boneless Chicken Breasts w/ Mashed Potatoes, Cut Green Beans, Chicken Gravy,and Baked Buttermilk Biscuits

 

 

For Breakfast this morning I had a Breakfast Sandwich using a Pillsbury Buttermilk Biscuit and Smithfield Anytime Sliced Ham. Just baked the Biscuits and fried up a few slices of the Ham and made my Sandwich! Love Breakfast Sandwiches. Not quite as hot today, 84 degrees, but still humid out. Right after Breakfast I got the leaf blower out and cleaned off the deck and driveway areas. Afterward I got the Crock Pot ready to make tonight’s meal, more on that below. After Lunch I went up to see Dad at the hospital. He’s feeling and getting better but it looks as though he may have to go to a rehab center, still hoping he can come straight home. For Dinner tonight I prepared Crock Pot Boneless Chicken Breasts w/ Mashed Potatoes, Cut Green Beans, Chicken Gravy,and Baked Buttermilk Biscuits.

 

Got the Crock Pot out to make tonight’s meal of Crock Pot Boneless Chicken Breasts w/ Mashed Potatoes, Cut Green Beans, and Baked Buttermilk Biscuits. To start the Chicken I’ll need the following; Small Crock Pot, Crock Pot Liners, Boneless and Skinless Chicken Breasts, Morton’s Lite Salt, Ground Black Pepper, Garlic Salt, Litehouse Poultry Seasoning, Water, and Lemon Juice.

 

 

 

To start I got the Crock Pot out and put in a Reynold’s Plastic Crock Pot Liner. I then sprayed it with Pam Cooking Spray and added 3 dashes of water to it. I added just enough Water to keep the Chicken moist. Put the lid on it and turned it to Low Heat. So as the Crock Pot was warming up I seasoned the Chicken Breasts. I bought the Chicken Breasts from Meijer yesterday. I like Meijer Chicken, always nice full Breasts. I washed them off in Cold Water and patted them dry with a paper towel. I then seasoned the Chicken with the Morton’s Lite Salt, Ground Black Pepper, Garlic Salt, and Litehouse Poultry Seasoning. Patted the Seasoning in and set the Breasts aside. Let the Breasts sit for 5 minutes and added them to the preheated Crock Pot. I arranged the chicken breasts in the bottom of the Crock Pot, making sure not to overlap them. I then took a little Lemon Juice and added to the top of Chicken Breasts. Put the lid on it and let it cook!

 

I cooked the Chicken Breasts on Low Heat for 7 hours and when it was time to take it out it practically fell apart! The Seasoning was perfect on the Chicken and the Chicken was super moist. I set the Chicken aside and finished cooking the rest of the Dinner. I first preheated the oven on 425 degrees, for the Buttermilk Biscuits.

 

 

 

 

As the Chicken was finishing up in the Crock Pot I started making the rest of the Dinner. I started making the Mashed Potatoes. I used Bob Evan’s Mashed Potatoes. Just microwaved for 6 minutes and serve, just as good as homemade, if not better.

 

 

 

 

Next I heated up a large can of Del Monte Cut Green Beans. Just empty the can into a sauce pan and heat until heated through.

 

 

 

 

 

 

I also made some Chicken Gravy. I had a jar of the Heinz Chicken Gravy that I used. Just emptied the jar into a small sauce pan and heated it on low, stirring often until heated through.

 

 

 

 

 

 

Finally I baked some Bisquick Buttermilk Biscuits. First time making these, I mainly made them for Mom because she loves baked Bread and Biscuits. I had already preheated the oven on 425 degrees. I used a package of Bisquick Buttermilk Complete Biscuit Mix. In a mixing bowl I added a 1/3 of a cup of the Mix and added a 1/2 cup of Water and stirred until it was soft dough. I then got a small baking sheet lined it with foil and sprayed a light coat of Pam Cooking Spray on it. Next I dropped the Dough by the spoonful onto the cookie sheet. I baked them for about 10 minutes, until golden brown! This made really good Biscuits. Cut the Biscuits in half and added a bit of Butter to them.

 

To serve the Chicken I took a tablespoon of the Chicken Gravy and put it in a plate. Put the Chicken Breast in the Gravy and served. Added some of the Gravy to the Mashed Potatoes also. Excellent Dinner! We also made Dad a plate of everything and took it to him at the hospital. For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

Bisquick Complete Buttermilk Biscuits Mix
Create tasty baked treats with Bisquick Complete Buttermilk Biscuits Mix. It is easy to prepare by just adding water. The 7.5-oz Betty Crocker biscuit mix contains enough for 6 biscuits.
Bisquick Complete Buttermilk Biscuits Mix:
* Just add water.
* Ready in 15 minutes.
* Kosher.
* Makes 6 biscuits.
* Package contains 7.5 oz of biscuit baking mix.

Ingredients:
Ingredients: Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Leavening (Baking Soda, Sodium Aluminum Phosphate, Monocalcium Phosphate), Salt, Buttermilk, Dextrose.

Directions:
Instructions: Prep time: 2 minutes Bake time: 11 minutes You Will Need: Cup Water 1. Heat oven to 450F (or 425F for dark or nonstick cookie sheet). Lightly grease cookie sheet (or use cooking spray).2. Stir Biscuit Mix and water until soft dough forms. Drop dough by spoonfuls onto cookie sheet.3. Bake 8 to 11 minutes or until golden brown. Immediately remove from cookie sheet.Makes six 3-inch or eight 2-inch biscuits.

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

July 8, 2017 at 5:13 PM | Posted in fish | Leave a comment
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Today’s Menu: 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 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

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