Pan-Fried Oysters Recipe w/ Baked Steak Fries

November 20, 2017 at 5:53 PM | Posted in Ore - Ida, oysters | Leave a comment
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Today’s Menu: Pan-Fried Oysters Recipe w/ Baked Steak Fries

 

 

For Breakfast this morning I made some Simply Potatoes Shredded Hash Browns, Heated up some Meijer Diced Ham, fried an Egg Sunnyside Up, and made a cup of Bigelow Decaf Green Tea. I made a bed of the Hashbrowns in a bowl and sprinkled some Sargento Reduced Fat Sharp Cheddar Cheese. Next I put the Diced Ham over top the Hash Browns then put the Sunnyside Up Egg on to top it off. After I finished Breakfast I went to McDonald’s and picked up Breakfast for Mom and Dad. Back home finished up a couple of things around the house then went outside and got the leaf blower out. Cleaned off the deck and drive way areas of leaves. Had everything done so I watched a few shows I had recorded during the week. For Dinner tonight I prepared Pan-Fried Oysters Recipe w/ Baked Steak Fries and a Slice of Texas Toast.

 


I said a while back I was going to start having Oysters more often, and I have been. So anyway to prepare my Fried Oysters I’ll need; 12 large-medium Oysters (shucked), 1 tablespoon Flour, 1/4 cup Egg Beaters, 1 cup Shake and Bake Seasoned Panko Bread Crumbs, Sea Salt and Pepper (to taste), 2 to 3 tablespoons Extra Light Olive Oil. Hot sauce, Seafood Cocktail Sauce are all optional.

 

 

 

I used Hilton’s Fresh Farm Raised Pacific Willapoint Oysters. To prepare them; Place shucked oysters in a colander rinse in cold water and drain. Dredge drained oysters in the Flour, then Egg Beater’s, and then in Panko Crumbs seasoned with Sea Salt and Pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. An easy way to coat the oysters with the Panko Crumbs is to place the Crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

 

 

 

Next, heat Oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot. Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce. I served mine with some Tarter Sauce with a side of my favorite hot sauce Frank’s Hot Sauce. I don’t know why I don’t have these more often! They’re so delicious, golden brown, and with an incredible fresh flavor.

 

 

For a side I baked some Ore Ida Steak Fries and had a side of Hunt’s Ketchup for dipping.Also baked a loaf of Pillsbury French Bread. For dessert later a Jello Sugar Free Dark Chocolate Pudding.

 

 

 

Pan-Fried Oysters Recipe:

Ingredients:

12 large-medium Oysters, shucked
1 tablespoon Flour
1 Eggs, beaten or 1/4 cup egg Beater’s
1 cup Shake and Bake Seasoned Panko Bread Crumbs
Sea Salt and Pepper, to taste
2 to 3 tablespoons Extra Light Olive Oil
Lemon Wedges, optional
Hot sauce, optional
Seafood Cocktail Sauce, optional

Preparation:

Place shucked oysters in a colander to drain.

1 – Dip drained oysters in flour, then beaten eggs, shake off excess, and in panko crumbs seasoned with salt and pepper (coating each oyster thoroughly). Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the panko crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake.

2 – Heat canola oil in a frying pan (I like to use my cast-iron frying pan) to 370 degrees F. or until quite hot.

3 – Fry oysters until golden brown on one side, then turn over each oysters carefully to brown the other side, approximately 1 to 2 minutes on each side Fry oyster until golden brown and edges are curled. Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately.

Serve with Lemons Wedges, Tartar Sauce, Cocktail Sauce and/or your favorite hot sauce.

Makes 2 servings.

 

 

 

 

 

 

NUTRITIONAL BENEFITS OF OYSTERS
Oysters are naturally high in many essential vitamins and minerals including protein, iron, omega 3 fatty acids, calcium, zinc, and vitamin C.

Hilton’s Fresh Farm Raised Pacific Willapoint Oysters

Product Details
Hilton’s oysters are plump, juicy and full of flavor making them superb for cooking purposes in stews, pan fried, casseroles and turkey stuffing during the Holidays plus many more recipes.

Features
Available year around
Low in fat, calories and cholesterol
Fast and easy to prepare
High in protein, iron, omega 3 fatty acids, zinc and vitamin C
All natural
Product of USA

Ingredients
Fresh Pacific Small Willapoint Oysters

 

 

 

 

 

 

Ore Ida Steak FriesOre Ida Steak Fries

Big meals, meet your match.
Thick and flavorful, but still crispy and fluffy. With their home-style russet potato flavor, Ore-Ida® Steak Fries are perfect with steak (of course) or any meal that needs a hearty touch.

SERVING SIZE 84g
CALORIES 110
FAT 3g
SODIUM 290mg
CARBS 19g
http://www.oreida.com/Products/S/Steak-Fries#.WBNeBS0rLIU

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Our Best Low-Carb Pasta Recipes

November 18, 2017 at 6:31 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Our Best Low-Carb Pasta Recipes. Delicious and Low-Carb Pasta Recipes like; Chicken Alfredo, Seafood-Stuffed Shells, and Zucchini and Turkey Lasagna. Find these and more all at the Diabetic Living Online website. Plus don’t forget to subscribe to one of my favorite Magazines, Diabetic Living. So Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Our Best Low-Carb Pasta Recipes
Carb control is essential in maintaining healthy blood sugar levels, but that doesn’t mean you have to completely cut out noodles. With pasta salads, soups, and traditional spaghetti, our healthy pasta recipes will satisfy your cravings for the hearty comfort foods without weighing you down. Mangia!

Chicken Alfredo
Ribbons of fresh zucchini and snipped parsley add lively color and nutrients to this easy chicken pasta recipe featuring whole grain noodles, lean chicken, and a light, creamy homemade Alfredo sauce………

Seafood-Stuffed Shells

Treat your guests to a taste of the Amalfi Coast with this elegant, protein-packed pasta recipe. Stuffed with tender scallops, flaky crab, and ricotta cheese, the delicious dish contains just 32 grams of carb per serving…….

Zucchini and Turkey Lasagna
In this healthy homemade casserole, we cut back on carbs and fat and kept calories to just 219 per serving by substituting zucchini ribbons for lasagna noodles and lean ground turkey for beef………

 

* Click the link below to get all the – Our Best Low-Carb Pasta Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/main-dishes/our-best-low-carb-pasta-recipes

Kitchen Hint of the Day!

November 15, 2017 at 6:19 AM | Posted in Kitchen Hints | Leave a comment
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I love that Seafood…………

Nutritional Benefits. Seafood is a nutrient rich food that is a good source of protein, vitamins and minerals. Scientific studies continue to explore the relationship between the unique type of fat found in seafood, the omega-3 fatty acids DHA and EPA, in the prevention or mitigation of common chronic diseases. Also: Promotes heart health, Good for your joints, Boosts brainpower

One of America’s Favorites – Cajun Cuisine

October 30, 2017 at 5:36 AM | Posted in One of America's Favorites | Leave a comment
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Po’ boy sandwiches are associated with the cuisine of New Orleans.

Cajun cuisine (French: Cuisine cadienne, [kɥizin kadʒæ̃n]) is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple.

An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.

The aromatic vegetables green bell pepper (poivron), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.

Around 1755, Acadians were forced out of their settlements by the British, and as a result, they migrated in 1755 in what was called le Grand Dérangement, eventually settling in Southern Louisiana. Due to the extreme change in climate, Acadians were unable to cook their original dishes. Soon, their former culinary traditions were lost, and so, these other meals developed to become what is now considered classic Cajun cuisine traditions (not to be confused with the more modern concept associated with Prudhomme’s style). Up through the 20th century, the meals were not elaborate but instead, rather basic. The public’s false perception of “Cajun” cuisine was based on Prudhomme’s style of Cajun cooking, which was spicy, flavorful, and not true to the classic form of the cuisine. Cajun and Creole label have been mistaken to be the same, but the origins of Creole cooking began in New Orleans, and Cajun cooking came 40 years after the establishment of New Orleans down south on the bayou. Today, most restaurants serve dishes that consist of Cajun styles, which Paul Prudhomme dubbed “Louisiana cooking”.In home-cooking, these individual styles are still kept separate. However, there are fewer and fewer people cooking the classic Cajun dishes that would have been eaten by the original settlers.

Boudin that has been smoked

Primary Cajun Dishes Favorites
Boudin is a type of sausage made from pork, pork liver, rice, garlic, green onions and other spices. It is widely available by the link or pound from butcher shops. Boudin is typically stuffed in a natural casing and has a softer consistency than other, better-known sausage varieties. It is usually served with side dishes such as rice dressing, maque choux or bread. Boudin balls are commonly served in southern Louisiana restaurants and are made by taking the boudin out of the case and frying it in spherical form.

Gumbo – High on the list of favorites of Cajun cooking are the soups called gumbos. Contrary to non-Cajun or

Seafood gumbo

Continental beliefs, gumbo does not mean simply “everything in the pot”. Gumbo exemplifies the influence of French, Spanish, African and Native American food cultures on Cajun cuisine. The name originally meant okra, a word brought to the region from western Africa. Okra which can be one of the principal ingredients in gumbo recipes is used as a thickening agent and for its distinct vegetable flavor. Many claim that Gumbo is a “Cajun” dish, but Gumbo was established long before the Acadian arrival. Its early existence came via the early French Creole culture In New Orleans, Louisiana, where French, Spanish and Africans frequented and also influenced by later waves of Italian, German and Irish settlers.

A filé gumbo is thickened with dried sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw Indians. The backbone of a gumbo is roux of which there are two variations: Cajun, a golden brown roux, and Creole, a dark roux, which is made of flour, toasted until well-browned, and fat or oil. The classic gumbo is made with chicken and the Cajun sausage called andouille, pronounced {ahn-doo-wee}, but the ingredients vary according to what is available.

Jambalaya – Another classic Cajun dish is jambalaya. The only certain thing that can be said about a jambalaya is that it contains rice, some sort of meat (such as chicken or beef), seafood (such as shrimp or crawfish) or almost anything else. Usually, however, one will find green peppers, onions, celery, tomatoes and hot chili peppers. Anything else is optional. This is also a great pre-Acadian dish, established by the Spanish in Louisiana.

Rice and gravy – Rice and gravy dishes are a staple of Cajun cuisine and is usually a brown gravy based on pan drippings, which are deglazed and simmered with extra seasonings and served over steamed or boiled rice. The dish is traditionally made from cheaper cuts of meat and cooked in a cast iron pot, typically for an extended time period in order to let the tough cuts of meat become tender. Beef, pork, chicken or any of a large variety of game meats are used for its preparation. Popular local varieties include hamburger steak, smothered rabbit, turkey necks, and chicken fricassee.

Cajun Cuisine Food as an event
Crawfish boil

Louisiana-style crawfish boil

Louisiana-style crawfish boil

The crawfish boil is a celebratory event where Cajuns boil crawfish, potatoes, onions and corn in large pots over propane cookers. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper and other spices, commonly known as “crab boil” or “crawfish boil” are added to the water for seasoning. The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole / Cajun spice blends, such as REX, Zatarain’s, Louisiana Fish Fry or Tony Chachere’s. Also, Cocktail sauce, mayonnaise and hot sauce are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand. During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner.

Attendees are encouraged to “suck the head” of a crawfish by separating the abdomen of the crustacean and sucking out the abdominal fat/juices.

Often, newcomers to the crawfish boil or those unfamiliar with the traditions are jokingly warned “not to eat the dead ones”. This comes from the common belief that when live crawfish are boiled, their tails curl beneath themselves, but when dead crawfish are boiled, their tails are straight and limp. Seafood boils with crabs and shrimp are also popular.

Family Boucherie

Cornbread is a staple Cajun starch

A traditional “boucherie” near Eunice
The traditional Cajun outdoor food event hosted by a farmer in the rural areas of the Acadiana. Family and friends of the farmer gather to socialize, play games, dance, drink, and have a copious meal consisting of hog and other dishes. Men have the task of slaughtering a hog, cutting it into usable parts, and cooking the main pork dishes while women have the task of making boudin.

Cochon de Lait
Similar to a family boucherie, the cochon de lait is a food event that revolves around pork but does not need to be hosted by a farmer. Traditionally, a suckling pig was purchased for the event, but in modern cochon de laits, adult pigs are used. Unlike the family boucherie, a hog is not butchered by the hosts and there are generally not as many guests or activities. The host and male guests have the task of roasting the pig while female guests bring side dishes.

Rural Mardi Gras
The traditional Cajun Mardi Gras (see: Courir de Mardi Gras) is a Mardi Gras celebration in rural Cajun Parishes. The tradition originated in the 18th century with the Cajuns of Louisiana, but it was abandoned in the early 20th century because of unwelcome violence associated with the event. In the early 1950s the tradition was revived in Mamou in Evangeline Parish.

The event revolves around male maskers on horseback who ride into the countryside to collect food ingredients for the party later on. They entertain householders with Cajun music, dancing, and festive antics in return for the ingredients. The preferred ingredient is a live chicken in which the householder throws the chicken to allow the maskers to chase it down (symbolizing a hunt), but other ingredients include rice, sausage, vegetables, or frozen chicken. Unlike other Cajun events, men take no part in cooking the main course for the party, and women prepare the chicken and ingredients for the gumbo.

Once the festivities begin, the Cajun community members eat and dance to Cajun music until midnight, as the beginning of Lent.

 

Crab Cake Slider w/ Baked Fries

October 24, 2017 at 5:06 PM | Posted in Crab Cakes, Ore - Ida | Leave a comment
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Today’s Menu: Crab Cake Slider w/ Baked Fries

 

 

 

Started my morning off with 2 slices of toasted Aunt Millie’s Light Whole Grain Bread (lightly buttered), 1 medium egg (sunny side up), 2 Jennie – O Turkey Breakfast Sausage Links, and my morning cup of Bigelow Decaf Green Tea. After Breakfast I went to the local Kroger up the road, needed a few items. Stopped by the ATM and got gas before heading back. Rain early then mostly cloudy and 53 degrees out. A friend of mine called and asked if I could pick them up at the Dayton Airport, picked them up at 2:30 this afternoon. Back home not a lot going on. So for dinner tonight it’s Crab Cake Slider w/ Baked Fries.

 

 

I’m using Kroger Private Selection Maryland Style Crab Cakes, my favorite! They come frozen and there’s 2 to a box. To prepare them just preheat the oven on 400 degrees and bake for 30 minutes. Nothing beats a fresh made Crab Cake, but these are too good to be frozen! They’re just the right size, about 3.5 ounces each, and full of flavor. Baked them for about 30 minutes and they were done. Served then on a Pepperidge Farm Wheat Slider Buns. Topped them with Louisiana Remoulade Dressing. This makes one delicious Slider! The taste of the Crab Meat and Remoulade Sauce is perfect together! If you want one flavorful Remoulade Sauce you have to try the LOUISIANA Remoulade Dressing. This sauce is incredible and is good on about anything you put it on!

 

Then I also Baked some Ore Ida Crinkle Fries, with a side of Hunt’s Ketchup for dipping. For dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

 

 

 

Pepperidge Farm Wheat Slider Buns

Timeless and without pretense, our “Bakery Classics” stand for quality, with premium ingredients, perfectly orchestrated with a baker’s touch. Make your barbecues a little more special with our delicious buns. We hope you agree that our bakers have created a delicious, premium quality bun.
Pepperidge Farm® Fresh Breads & Rolls
Nutrition Facts*

Amount per Serving (serving size) = 1 bun

Calories 100
Fat Calories 15
Total Fat 2g
Sat. Fat 0g
Trans Fat 0g
Polyunsat. Fat 1g
Monounsat. Fat 0g
Cholesterol 0mg
Sodium 130mg
Total Carb. 17g
Dietary Fiber 1g
Sugars 3g
Protein 5g
http://www.pepperidgefarm.com/ProductDetail.aspx?catID=757&prdID=120929

 

 

 

LOUISIANA Remoulade DressingLOUISIANA Remoulade Dressing

LOUISIANA Remoulade Dressing is typically a cold dressing served with chilled boiled seafood. This dressing combines the perfect blend of soybean oil, horseradish, egg yolks, tomato paste, onion, garlic and other spices. Use it as a dipping sauce for your favorite seafood or meats.

Diabetic Recipes for Fall

October 19, 2017 at 5:15 AM | Posted in diabetes, diabetes friendly, Diabetic Recipe of the Week | Leave a comment
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From the Diabetic Living Online website its Diabetic Recipes for Fall. Delicious and Diabetic Friendly Recipes like; Chicken Pot Pies, Hearty Ham and Potato Soup, Smoky-Hot Raspberry Shrimp, and Cinnamon-Spiced Cake. Find these and much more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Diabetic Recipes for Fall
Hooray! Fall is here, and with it comes endless options for delicious dishes. No matter what comfort food you’re craving, we’ve got warm fall soups, apple desserts, and more. Here are some of our freshest fall dinner and dessert recipes featuring healthy ingredients for a diabetes meal plan.

 

Chicken Pot Pies
The quarterback of comfort foods, chicken pot pie is a fall staple. Our lighter take on the classic dish contains roasted veggies topped with crisp, buttery phyllo layers……

 

Hearty Ham and Potato Soup
Flavorful ham and tender potatoes combine in this delicious and filling fall soup. Cauliflower florets break down to give the soup a thick base without lots of carbs or calories. In fact, each serving contains only 30 grams of carb! Cut fat by using extra-lean low-sodium ham, and leave the skins on the potatoes for added fiber……..

 

Smoky-Hot Raspberry Shrimp
Sweet and spicy is a winning combination in this smoky seafood dish. Chipotle chiles are responsible for the fiery flavor, while raspberry spreadable fruit and pineapple chunks provide sweet relief. The best part? From start to finish, this low-carb, low-fat shrimp dinner takes only 30 minutes to make……..

 

Cinnamon-Spiced Cake
Cinnamon, ginger, and nutmeg flavor our scrumptious Bundt cake. Studded with chopped pecans, this 158-calorie fall dessert packs the perfect amount of crunch, and the secret ingredient — cantaloupe — adds incredible moistness while cutting fat……..

 

* Click the link below to get all the Diabetic Recipes for Fall
http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-recipes-fall

Seasoned Gulf Coast Grouper Fish Sandwich w/ Mac and Cheese

October 18, 2017 at 4:49 PM | Posted in fish, Stouffer's | Leave a comment
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Today’s Menu: Seasoned Gulf Coast Grouper Fish Sandwich w/ Mac and Cheese

 

 

For Breakfast this morning I toasted a healthy Life Whole Grain English Muffin and topped it with Smucker’s Sugar Free Blackberry Jam. I also had my morning cup of Bigelow Decaf Green Tea. Went out to grab the morning papers this morning and its 41 degrees. Another beautiful Fall Day out again, 70 degrees and sunny! After Breakfast I headed to Meijer and while there went to their Lawn and Garden and picked up a couple Fall Flowers they had in stock. Back home home after Lunch I got the cart out and did a few things around the yard. Took a spin around the neighborhood and enjoyed this beautiful weather! For Dinner tonight I prepared a Seasoned Gulf Coast Grouper Fish Sandwich w/ Mac and Cheese.

 

I love my Fish and Seafood, especially this Florida Gulf Coast Grouper. It’s good to have friends that also own a house off the Florida Gulf Coast. I had a fillet of it in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun.

 

To go with Fish Sandwich I prepared a Stouffer’s Classic Mac and Cheese Mac Cup. Just microwave and serve. A great tasting Mac and Cheese in a single serving cup! Tastes great, excellent Cheesy Mac. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

 

 

 

Stouffer’s Classic Mac and Cheese Mac Cups

Freshly made pasta with 100% real cheddar cheese sauce

Stouffer’s Classic Mac and Cheese Mac Cups are just the right size of delicious Stouffer’s Mac and Cheese.

Stouffer’s Classic Mac and Cheese Mac Cups:
* 100% real cheddar cheese
* No preservatives
* Stouffer’s in a cup

Kitchen Hint of the Day!

October 3, 2017 at 5:02 AM | Posted in Kitchen Hints | 2 Comments
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I love Oysters……..

 

Oysters are low in calories, low in fat and a good source of protein which makes you feel fuller after eating. 4. Oysters are a good source of other essential nutrients. These include vitamins A, E, and C, zinc, iron, calcium, selenium, and vitamin B12.

Kitchen Hint of the Day!

September 28, 2017 at 5:17 AM | Posted in Kitchen Hints | Leave a comment
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Butter it up………..

 

Next time you grill a steak or fish try this butter topping – Make flavored butter by stirring chopped fresh herbs or garlic into softened butter. Use a fork to work the herbs in thoroughly. Serve with the grilled meats or fish!

Healthy Fish and Seafood Recipes

September 26, 2017 at 5:40 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line, fish | Leave a comment
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From the Diabetic Living Online website its – Healthy Fish and Seafood Recipes. Delicious and Diabetic Friendly Fish and Seafood Recipes. You can find recipes like; Fish and Chips-Style Cod, Shrimp Po’ Boys, and San Francisco Seafood Stew. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Healthy Fish and Seafood Recipes
Add more fish and seafood to your diabetes meal plan with these tasty and easy-to-make recipes. Bonus: Many of these healthful fish dishes contain omega-3s, which may reduce risk of heart disease and stroke.

 

Fish and Chips-Style Cod
Enjoy every bite of this beer-battered fish without worrying about a carb overload. Each serving — two pieces of fish — has only 4 grams of carb.
TIP: Although it’s tempting to eat this recipe alongside calorie-laden potato chips or packaged fries, opt for a side of oven-baked potato wedges. That way you can control the amount of salt and oil used. Even healthier: Serve with your favorite crunchy veggie or atop salad greens…….

 

Shrimp Po’ Boys
This plump shrimp sandwich is just a short, healthier step away from the Louisiana favorite. It still has all the fixings — Cajun shrimp, lettuce, onions, and French bread — but it’s lower in fat and carbs than the Southern classic…….

 

San Francisco Seafood Stew
Combine all of your seafood favorites in this sumptuous stew. Bring back the heritage of this recipe by gathering friends around the dinner table to enjoy a dish once known for bringing the community together…….

 

* Click the link belowto get all the Healthy Fish and Seafood Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/fish/healthy-fish-seafood-recipes

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