In my never-ending quest to find a salmon recipe I like, I am going to use a package of Knorr schnitzel breading that I bought at World Market. The first time I used it on chicken, it was so good I almost gave up doing it all from scratch. But it is quite a bit more expensive and requires going all the way to World Market, against just opening the fridge. I think the fact that it contains egg powder explains why it works. But the spices are nice too. Anyway, what do you think? Will it make salmon delicious? I hope so. I cut one 7-ounce piece of salmon into five thin pieces. They will cook very quickly. I think we will try to use up the rest of the spinach in a salad to go with it. If I had to eat Salmon, I would eat this. Still, I’d rather have chicken schnitzel.
Here is a treat stand I made for my Mom. I used a 3d pen to make a bunch of snowflake circles and attached them to a four strand frame. I taped the little tart liners and I will bring this to my parents instead of a plate.
When you are young, you want to master fancy recipes to feel like you have arrived (or something). I made Cream Puffs and was very proud of the outcome. I don’t think I have made them since. The decision to make them now came from a can of shrimp in the pantry, a recipe I came across on Andrea’s Cooking with a Wallflower page, and the memory of a picture of shrimp Vol-au-Vent in an old cookbook. I like the simplicity of this recipe, so that is what I made. (Cooking directions are here.)
I only made 1/2 recipe of the salad because I just used 1 can of tiny shrimp. (It tastes very nice.) Oh, and I made my own craisins, since I had a bag left from Thanksgiving.
With some of the remaining 17 puffs (100 calories) that I made, I wanted to try this recipe that was mentioned in Hawaii Five-O that I’ve been watching on Netflix. I did a quick Google and found someone’s clone here. I made the icing (using ICBINB and nonfat evap milk), and I will whip up the filling tonight (gotta get cool whip). I’ll post a photo and reviews after dinner.
This was so very, very good! I used skim milk, sugar-free chocolate instant pudding and sugar-free Cool Whip. Someone kept asking “that was sugar free?” and “oh, that bread!”
The pickiest eater I know might make this Honey Walnut Shrimp. I used the same recipe as before for the walnuts and the sauce. (I did use 2 tablespoons agave syrup instead of the 3 tablespoons honey.) But I bought frozen popcorn shrimp. It takes 10 minutes in the oven to heat. I will toss the shrimp in the sauce and serve it over calrose rice with the walnuts on top and some steamed frozen vegetables on the side. She couldn’t ask for anything easier. I will post a photo and the verdict after dinner tonight.
This was terrific!
You know I am not crazy about seafood. I bought a can of baby clams and wanted to do something other than making clam chowder with them. I stumbled upon this recipe and thought it would be just the thing. Oh, I hope it tastes as good as it smells. The only changes I made were to half the recipe, use chicken bouillon instead of the vegetable stock and replace 1/4 cup with marsala wine. Each of 4 servings is about 400 calories, and add a 100 calorie slice of whole wheat garlic bread.
I’ll let you know after dinner how I liked it.
I couldn’t even taste the clams. They weren’t rubbery or fishy. Everyone liked it just fine. The garlic bread is a great pairing.
I still haven’t found a way to cook salmon that I actually like. I could always use the tuna loaf recipe, but I thought I might try this recipe since the author assures us that it isn’t fishy-tasting. I could make sandwiches using the English baps in the freezer. I baked the salmon at 300 degrees F for about 40 minutes. Then I flaked the salmon. I used plain bread crumbs but added 1/2 teaspoon garlic powder and I didn’t have an onion so I used french fried onions. They smell really nice and not a bit fishy. We’ll have this on the baps with lettuce and tomato and tartar sauce.
I’ll let you know how they taste after dinner. For lunch I had German Mac N Cheese from the freezer.
Here is my sandwich. It was very good, with only the slightest fishy taste. Everyone liked it.
I don’t know how common this dish is in America. I got some frozen shrimp toast recently, but have never seen it in a Chinese restaurant here. I got this recipe here, and it turned out just like I remember it. It is a bit on the fatty side (270 calories) but sometimes you have to have a treat. To go with this, I made the same sauce from Thai Green Curry and added frozen stir-fry vegetables and about 3/4 cup brown basmati rice. That adds about another 200 calories. So that is fine. I would cook the rice separately in the future and add it right at the end, but I wanted to absorb the sauce and the rice did the trick, though it got mushy before the rice all got cooked. It smells fabulous and it will make a nice square meal.
Miss Picky is going to love this dinner.
I have gone to Applebee’s for their lunch special, All-You-Can-Eat-Soup-And-Salad. Tomato Basil Soup, French Onion Soup and ALWAYS the Grilled Shrimp and Spinach Salad. I have never been tempted by any of the other salads (and they have fried chicken on some of them). I just love this salad. In his Restaurant Recipes 3, Todd Wilbur gave me the power to make my own. I must confess that I have always used cooked shrimp and tried to warm it really quickly so as not to make it rubbery. I liked it okay, but I did get complaints; so for this blog, I decided I had to actually grill raw shrimp. I was willing to endure the de-veining, but then Someone went to the fresh seafood counter and got 24 already de-veined jumbo shrimp. (We only needed half as many jumbos as the number of medium shrimp the recipe called for so we will be gorging on these babies.) We will grill these right before serving the salad. Oh, and you can buy just this recipe here. I used 3 tablespoons agave for the sugar and only 3/8 cup olive oil and I used tomato pulp vinegar instead of red wine vinegar for the bacon viniagrette, but those are the only changes that could be made. We are looking at about 550 calories for each of the 4 salads we will make. (Ask me if I care.) This has pretty good nutrition totals too.
I actually used only 7 cups of spinach and we had BIG servings. Also, I just sprayed the shrimp with canola oil cooking spray before sprinkling with the spice mixture and it worked great but resulted in a revised calorie count of 470. (Hooray!) And it was so good and I am so full!
I had Philly Cheese Steak French Onion Soup from the freezer for lunch and it was very delicious. And here is what I got from my dear ones back from Japan. So much better than my Yatsuhashi.
When I was a kid, tuna was my favorite sandwich. I especially loved it with dill pickles on fluffy white bread (although anything on my mom’s homemade white bread was great) with Fritos corn chips shoved in at the table. For a fish-hater, I ate a lot of tuna. I also liked Tuna Casserole. These days I never get it because Someone thinks they hate it. So I went looking for a recipe with ingredients that Someone loves so it would be irresistible. This one seems to be just that. Here is what I actually used:
* Exported from MasterCook *
Tuna Noodle Casserole
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces egg noodles, cooked al-dente, drained and rinsed
6 ounces spinach egg noodles, cooked al-dente, drained and rinsed
1 can Healthy Request Cream of Mushroom Soup, condensed
1 cup fat-free evaporated milk
1/4 cup avocado oil mayonnaise
1/4 cup low-fat sour cream
12 ounces tuna in water, canned, drained
1/2 packet onion soup mix
1 1/2 cups low-fat sharp cheddar cheese, grated, separated
1 tbsp Worcestershire sauce
1 tsp Frank’s hot sauce
1 cup chopped celery
1 tsp black pepper
Preheat oven to 325 degrees. In a large bowl mix all ingredients, reserving 1/2 cup of the shredded cheese, and folding the cooked pasta in last after everything else has been mixed well. Pour everything into a greased casserole dish, and sprinkle remaining cheese on top. Bake uncovered in the preheated oven for thirty minutes. Serve hot – serves up to six.
This comes in at 445 calories for 1/6th of the recipe. If I sprinkle the top with 42g canned fried onion bits, that brings it up to 490 but makes it so delicious so that is what I did. Here is the picture of my bowl. Someone gave it a B+, which is pretty high praise for something previously hated.
I had a Chili Size for lunch.
I ate fish as a child, but never liked it unless it was battered and deep fried. I wish I liked it, but every time I have tried anything but Tilapia, I just didn’t like it. Tonight I will try again. I am assured by this webpage that if I cook it properly, I will like it. I will try. The other diners tonight like salmon, so it won’t be a complete loss if I hate it. I don’t care much for teriyaki or I would have tried one of the vast number of recipes for that. I did buy a large bag so if I don’t like it, I might pull out my tuna loaf recipe and try it that way. There is always the barbecue as well, I might like it that way. I let you know after dinner tonight as well as adding a picture. I will serve this with half-portions of the Walnut Mushroom Casserole.
Here it is before baking. I had a Monte Cristo sandwich for lunch. It was too soon, but Someone really wanted it, as did the girl who hates everything.
I didn’t hate this, it was probably the best salmon I’ve ever had but it is not my favorite. Everyone else liked it and it was the perfect texture. It didn’t smell up the house either.
I had never heard of The Pampered Chef until I came across a cookbook by that company in a thrift store. The recipes looked so fun, I bought it. Here is one of the first recipes I tried and we just loved it. I think cooked shrimp would work equally well, since that is what I usually dip in cocktail sauce! I used the remaining dough I made yesterday and then cut the pizza into 12 pieces. Also, I used reduced fat cream cheese. Here are links to a few other recipes from that book. (I won’t be making these anytime soon, but thought you might want to see what enticed me to buy this book. )
Fruit-Topped Triple Chocolate Pizza
Chocolate Macaroon Pizza
Taffy Apple Pizza
Tomato Basil Squares
I crammed 2 pieces into my standard storage boxes. That is going to be a lot of food.
Panda Express gets the credit for introducing this dish to me. I used this recipe and found this replacement for the sweetened condensed milk. I replaced the sugar with Splenda, the honey with Torani Sugar-free Brown Sugar Cinnamon syrup, used skim milk and I Can’t Believe It’s Not Butter, and made some with pecans instead of walnuts. And If you haven’t tried brown basmati rice, I highly recommend it. I stir-fried frozen mixed stir-fry veggies in a little canola oil with some minced garlic and ginger and a splash of low-sodium soy sauce for a side dish.
Andrea at Cooking with a Wallflower has lovely pictures of the process here. She makes it look very glamorous, but I really hate deveining the shrimp. It is an indication of how wonderful this tastes, that I willingly take that task on. I had to place the last serving in the freezer off-limits.
The reason that I will succeed in my endeavor is that I have such glorious food to look forward to that I don’t snack or become fatigued with the regimen. And when a dish is both main course and dessert, you can’t ask for more.
Salmon/Tuna loaf has gone out of fashion, I suppose. As a child, it was the only way I liked fish. I was looking through my mom’s Better Homes and Gardens cookbook and came upon the following recipe:
Salmon or Tuna Loaf
1 tablespoon lemon juice
1 1-pound can (2 cups) salmon
or 2 6½- or 7-ounce cans
tuna, drained and flaked
1 cup Medium White Sauce
½ cup top milk
½ teaspoon salt
1 beaten egg
½ cup chopped celery
1 cup dry bread crumbs
Add lemon juice to salmon; add White
Sauce (page 349), milk, salt, egg, celery,
bread crumbs; mix well Bake in greased
baking dish in moderate oven (350°) till
brown, about 30 minutes. Makes 6 servings.
(The white sauce is just 2 tablespoons melted butter and 2 tablespoons flour combined in a saucepan over medium heat. Gradually add 1 cup milk and heat while stirring until thickened.)
I made it with tuna and was taken back to my childhood, absolute comfort food. Somebody said it was too fishy, so I made it again with tilapia. I am sure it would have turned out better if I hadn’t over-cooked the tilapia. Make it with tuna!
In any event, this is today’s lunch from the freezer. I remembered I diced dill pickle into the mix and think that is a great addition. The side dishes were steamed broccoli and I fried diced canned potatoes in a little canola oil and sprinkled them with dried rosemary. Very satisfying. (Also, mid-morning I had a handful of green grapes.)