Cooking

Easy Baked Fish Fillets

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Easy Baked Fish Fillets

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  • 1 1/2 pounds grouper or other white fish fillets
  • Cooking spray
  • 1 tablespoon fresh lime juice
  • 1 tablespoon light mayonnaise $
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  • 1/8 teaspoon onion powder
  • 1/8 teaspoon black pepper
  • 1/2 cup fresh breadcrumbs $
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  • 1 1/2 tablespoons butter or stick margarine — melted $
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  • 2 tablespoons chopped fresh parsley

Easy Meatless Manicotti

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Easy Meatless Manicotti

  • 2 cups shredded part-skim mozzarella cheese ((8 ounces) divided)
  • 1 carton fat-free cottage cheese ((16-ounce))
  • 1 package frozen chopped spinach ((10-ounce) thawed, drained, and squeezed dry)
  • 1/4 cup grated fresh Parmesan cheese ((1 ounce))
  • 1 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 package manicotti (14 shells, (8-ounce))
  • 1 jar fat-free tomato-basil pasta sauce ((26-ounce))
  • Cooking spray
  • 1 cup water
  1. Preheat oven to 375°.
  2. Combine 1 1/2 cups mozzarella, cottage cheese, and the next 5 ingredients (through black pepper) in a medium bowl. Spoon about 3 tablespoons cheese mixture into each uncooked manicotti. Pour half of tomato-basil pasta sauce into a 13 x 9-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer over sauce, and top with the remaining sauce. Pour 1 cup water into dish. Sprinkle the remaining 1/2 cup mozzarella evenly over sauce. Cover tightly with foil. Bake at 375° for 1 hour or until shells are tender. Let stand 10 minutes before serving.

Easy Schnitzel

Filed Under: Cooking

Easy Schnitzel

  • 4 Skinless Boneless Chicken Breast
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 Tbs all-purpose flour
  • 2 Tbs Dijon mustard
  • 1 large egg (lightly beaten)
  • 1/2 cup dry breadcrumbs
  • 1 1/2 Tbs grated fresh Parmesan cheese
  • 2 tsp finely chopped fresh parsley
  • 2 tsp chopped fresh chives
  • 1 garlic clove (minced)
  • 1 Tbs olive oil
  • 4 lemon wedges (optional)
  1. Preheat oven to 350°.
  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.
  3. Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.
  4. Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.

Crispy Baked Cod

Filed Under: Cooking

Crispy Baked Cod

  • 2 tablespoons unsalted butter
  • 1 clove garlic — minced
  • 1/2 cup panko or regular bread crumbs
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon Dijon mustard
  • 1 tablespoon reduced-fat mayonnaise
  • 4 skinless 1 1/2-inch thick cod fillets — about 6 oz. each
  • Salt
  1. Preheat oven to 350°F. In a small skillet over medium-low heat, melt butter. Add garlic and cook, stirring, until fragrant, 30 seconds. Add bread crumbs, stir to coat with butter, then cook, stirring frequently, until light golden brown, about 5 minutes. Remove from heat and stir in parsley and lemon zest. Let cool. Combine mustard and mayonnaise in a small bowl.
  2. Rinse fish and pat dry. Sprinkle each fillet lightly with salt, then place on a rimmed, foil-lined baking sheet and brush with mustard mixture. Press 1/4 of crumbs onto each filet.
  3. Transfer baking sheet to oven and bake until fish is no longer translucent (cut to test) and flakes easily, 10 to 15 minutes. If crumbs aren’t sufficiently browned, broil fish 2 inches from heating element until crumbs are crisp and dark golden brown (watching carefully to prevent burning), 2 minutes longer. Serve immediately.