Sunday, May 31, 2015

Low-Point Mayo and Panko Mahi

Yum


I love a good seasoned Panko crust on my fish but have had trouble keeping the crust on the fish when pan frying. Until now. Adding a small layer of creamy mayonnaise to the fish before adding the Panko helps the Panko to stay on the fish, thus giving you a delightfully-seasoned crunch with every mouth-watering bite!

Low-Point Mayo and Panko Mahi 

Ingredients:

- 2 Tbs Land O Lakes Lite Butter with Canola Oil 
- 2, 4 oz. Mahi Mahi fish filets
- 2 Tbs lite mayonnaise
- 2 Tbs Panko (Japanese bread crumbs)
- dash salt and pepper

Heat a large skillet over medium-high heat. Add butter to skillet. As the butter is melting, spread 1/2 Tbs lite mayo on each side of both fish. Sprinkle fish with salt and pepper and then add 1/2 Tbs Panko on each side of both fish, gently pressing the Panko down into the mayo, so it sticks to the fish. Pan fry fish for 2 to 3 minutes on each side, or until your desired degree of doneness. Remove and enjoy with your favorite sides. If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 2
Serving size - 1
Points per serving - 4.5
Points plus per serving - 5

"Always act like the person Mr. Roger's knew you could be." 
- Anonymous

Tuesday, May 19, 2015

Low-Point Soy Sauce Eggs

Yum


Add a flavor to your salads, sandwiches, or ramen noodles by cooking your hard-boiled eggs in soy sauce!

Low-Point Soy Sauce Eggs

Ingredients:

- 4 eggs, boiled and peeled
- 5 Tbs soy sauce

Heat soy sauce over medium-high heat in a large sauce pan. When soy sauce starts to boil, reduce heat to medium and carefully add eggs. Roll eggs around to evenly coat them in the soy sauce. Continue rolling eggs around until soy sauce thickens and eggs are a dark mahogany color. (Feel free to take them out at your desired color preference. The darker the eggs, the more flavor the eggs hold.) Remove eggs and let soy sauce drain off. Place them on a plate to cool and enjoy! Seal and refrigerate any uneaten eggs. If you'd like a printer friendly version of this recipe, Click Here.

Total servings - 4
Serving size - 1
Points per serving - 2
Points plus per serving - 2

"Sometimes the people around you won't understand your journey. They don't need to; it's not for them." - Anonymous

Friday, May 1, 2015

Low-Point Penne Pasta with Asparagus and Pistachios

Yum

Take some pasta, add a little asparagus and fresh mint, and you have yourself one savory and delightful entree! Garnished with a few pistachios for added protein and texture, this meal is a definite two-thumbs up! :)

Low-Point Penne Pasta with Asparagus and Pistachios

Ingredients:

- 8 ounces uncooked whole-wheat penne pasta
- 1 Tbs olive oil
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 3 green onions, chopped, white and green parts divided
- 1 tsp. minced garlic
- 1/4 cup dry white wine
- 1/2 tsp. kosher salt or sea salt
- 1/4 tsp. freshly ground pepper
- 1 Tbs butter, (Land O Lakes Light with Canola Oil)
- 1/3 cup grated parmesan cheese
- 1/4 cup pistachios, chopped
- fresh mint, chopped

Cook pasta according to directions. Drain in a colander over a bowl reserving 1/4 cup cooking liquid. Return pasta and 1/4 cup liquid to pan, cover, and keep warm over low heat. 

Heat a large skillet over medium-high heat with olive oil. Add asparagus, white parts of the green onions, and garlic, and sauté until asparagus is crisp-tender. Add wine, salt, and pepper. Cook for about 1 minute. Add asparagus mixture to pasta along with the green onions, butter and cheese. Stir in pistachios. Divide among bowls and garnish with fresh mint. Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

Total servings - 7 cups
Serving size - 1 cup
Points per serving - 4
Points plus per serving - 5

"Change the way you look at things, and then the things you 
look at change." - Anonymous