Cooking

Potato-Crusted Snapper

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Potato-Crusted Snapper

Servings 4
Calories 244 kcal

Ingredients

  • 1/2 cup buttermilk
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 cloves garlic minced
  • 3/4 cup potato flakes
  • 24 oz red snapper 4 pieces 6 ounce pieces
  • 1 Tbs butter
  • 4 lemon wedges

Instructions

  1. Combine first 4 ingredients in a shallow dish. Place potato flakes in another shallow dish. Dip fillets in buttermilk mixture; dredge in potato flakes. Melt butter in a large nonstick skillet over medium-high heat. Add fish; cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. Serve with lemon wedges

Potato, Corn, and Leek Chowder

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Potato, Corn, and Leek Chowder

Servings 6
Calories 121 kcal

Ingredients

  • 2 Tbs butter
  • 1 Tbs olive oil
  • 1 1/2 cups coarsely chopped leek about 1 large
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped red bell pepper
  • 2 cups whole milk
  • 3 Tbs all-purpose flour
  • 3 cups fat-free less-sodium chicken broth
  • 2 cups fresh corn kernels about 4 ears
  • 2 lbs cubed peeled Yukon gold or red potato
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 cup finely chopped fresh parsley
  • 3 Tbs chopped fresh chives

Instructions

  1. Heat butter and oil in a large Dutch oven over medium heat. Add leek, celery, and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. Stir in parsley and chives.

Potato Salad 101

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Potato Salad 101

Servings 7
Calories 150 kcal
Author Cooking Light , JULY 2002

Ingredients

  • 2 pounds small all-purpose white or red potatoes
  • 3 tablespoons white vinegar
  • 1 tablespoon canola oil
  • 1/2 cup chopped celery
  • 1/2 cup finely chopped red onion
  • 2 tablespoons sweet pickle relish -- drained
  • 3 hard-cooked large eggs -- chopped
  • 3/4 cup low-fat mayonnaise
  • 2 tablespoons prepared mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat; simmer 10 minutes or until tender. Drain. Cool and peel. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl; sprinkle with vinegar and oil. Add celery, onion, pickle relish, and eggs; toss gently.
  2. Combine mayonnaise, mustard, salt, and pepper. Spoon mayonnaise mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours.