Favorite Recipes...(clean that is)

[carrie123]

Does WW corn-fried catfish count?

1/4 yellow cornmeal
2 tbls plain dried bread crumbs
1/4tsp salt
1/4 tsp ground pepper (I like a little extra)
1/8 tsp cayenne pepper
1 large egg
1 tbls water
1 pound catfish
1 tbls olive oil
lemon wedges

Combine the cornmeal, bread crumbs, salt, pepper, and cayenne in shallow dish. Beat egg and water w/ fork in another dish. Dip the fillets in the egg, then dredge them in the cornmeal mixture, coating both sides, shake off excess.

Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add 2 tsp of the oil to the skillet and swirt to coat. Add the catfish and cook 3 minutes, turn the fish and drizzle remaining oil around fillets. Cook til fish is opaque in the center, 3-4 minutes more. Serve with the lemon wedges.

Makes 4 servings

247 calories

Enjoy!!!



Carrie

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[smoogy]

Sounds yummy! I like extra pepper too.:9

 

[beautifulsoul]

Here is my favorite recipe at the moment, it's basically pumpkin pie without the crust (all the fat). I got it from Oxygen magazine, it's really good. :9


Pumpkin Custard

Ingredients:

• 2 cups canned pumpkin
• 3 egg whites
• 12 ounces evaporated, non-fat milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2/3 cup Splenda or sugar


Instructions:

1) Preheat oven to 425 degrees Fahrenheit.

2) Whisk all of the ingredients together in a large bowl and pour into a greased, 1-quart baking dish.

3) Bake for 15 minutes. Then turn the temperature down to 350 degrees Fahrenheit and continue baking for 40 to 50 minutes, or until an inserted knife comes out clean.

Makes 9 servings

 

[andtckrtoo]

I just made a wonderful, but time consuming soup... It is FILLING and very very good.

Minestrone with Grilled Veggies

1/4 cup olive oil
1 garlic bulb, losse papery peel removed
2 pounds tomatoes, halved
1 red bell pepper, halved
1 green bell pepper,halved
1 onion, halved
1 medium-sized zucchini, quartered lengthwise
1 carrot, quartered lengthwise
4 ounce green beans, trimmed
4 cups veggie or chicken stock or broth
1 tablespoon tomato paste
1 tsp dried thyme
1 tsp dried oregano
2 bay leaves
1/2 cup small pasta
1.5 cups cooked cannellini beans (or 1 15 oz can), drained


1. Prepare a medium-hot fire on the grill.
2. Brush the oil the garlic bulb, tomatoes, peppers, onion, zucchini, carrots and green beans.
3. Grill the garlic until softened and the cloves pop easily out of their skins (about 20 minutes). Grilled the vegetables, turning occasionally, until tender and grill marked (Tomatoes, peppers and onions about 10-15 minutes, the rest 5 or so minutes). Remove the veggies as they are done.
4. Pop the garlic cloves out of their skins and blend with half of the tomatoes to make a puree. Chope or dice peppers, onions, zucchini, carrot and green beans.
5. Combine the garlic-tomatoe puree and chopped veggies in a soup pot. Add the stock, tomato paste, thyme, oregano and bay leaves. Bring to a boil and let simmer until the flavors have blended (20-30 minutes). Return to a boil and stir in the pasta and beans. Cook until the pasta is tender (about 15 minutes). Remove the bay leaves. Season to taste with salt and pepper.
6. If broth is too thick, thin with additional broth or water.

 

[dmd]

Thank you SO much for posting this recipe....I love a good soup! I really appreciate you taking the time to share it. deb:9

 

[carrie123]

can't wait to try the these recipes. I too love soup and doubly love pie...without the crust, "of course"

Carrie

 

[andtckrtoo]

Deb - my pleasure. I love a good soup, too, especially in the fall. I love Minestrone, but grilling the veggies makes this extra good. It is a pain, but it's so worth it.