Recipes: A Family Mother's Day

the recipes

may 2003

A Family Mother's Day

Baked Chilean Sea Bass on Bruschetta with Provençal Salad

(makes 4 servings)

1	14 1/2 -ounce can no salt added diced tomatoes, drained well
1	tablespoon minced shallots
1/2	teaspoon grated orange zest
1	tablespoon red wine vinegar
1	tablespoon fresh orange juice
1	tablespoon freshly chopped basil
1	tablespoon chopped Niçoise olives
1	teaspoon capers
4	4-ounce sea bass fillets
	butter-flavored refrigerated spray
1/8	teaspoon kosher salt
	freshly grated pepper
4	1/4-inch slices fat-free French or Italian artisan bread

Preheat oven to 450° F.
Place the well drained tomatoes in a bowl. Add the shallot, zest, vinegar, orange juice, basil, olives and capers. Set aside.
Coat a baking pan with cooking spray and place the fillets in the pan. Coat the fillets with cooking spray and sprinkle with salt and pepper. Bake in oven until cooked through.
While the fish is baking, coat the bread slices with the butter-flavored spray and lightly toast.
Place a toast on each of 4 plates. Spread 1 tablespoon of tomato-mixture on top. When the fish is done, place a fillet on top and top with another tablespoon of the tomato mixture.

Per serving:	29 g protein, 4 g total fat (1 g saturated fat), 41 g carbohydrate, 9 g dietary fiber, 50 mg cholesterol, 530 mg sodium, 362 mg potassium
Exchanges:	2 carbohydrate (bread/starch), 3 very lean meat, 1 fat

Roasted Asparagus

(makes 4 servings)

20	thick asparagus spears, about 1 pound total, tough ends discarded and spears peeled if desired
	olive oil cooking spray
	freshly grated pepper
1	teaspoon balsamic vinegar

Place the asparagus in a baking dish and coat with cooking spray. Sprinkle with pepper and drizzle with vinegar.
Bake in the 450°F. oven with the fish until tender when pierced with the tip of a sharp knife.

Per serving:	3 g protein, 0 g total fat, 6 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 0 sodium, 312 mg potassium
Exchanges:	1 vegetable

Genoise Cake with Fresh Berries Parfaits

(makes 8 servings)

1/2	single layer Genoise cake (see March, 2003 Entertaining)
1	pound fresh berries, strawberries, blueberries, raspberries, and blackberries
2	tablespoons dry sherry (optional)
1 1/2	cups fat free low sugar Cool Whip

Prepare 1/2 recipe Genoise cake from adult birthday party entertaining article.
Clean the berries and cut into pieces if necessary. Macerate in sherry if using. Reserve a few perfect berries for garnish.
To serve, cut the cake into 3/4 inch squares. Place a layer of squares into parfait or dessert glasses. Top with berries and a dollop of cool whip. Continue with layers until you fill the glasses. Top with a few beautiful berries.

Per serving:	5 g protein, 11 g total fat (1 g saturated fat), 26 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 730 mg sodium, 123 mg potassium
Exchanges:	2 carbohydrate (1 bread/starch,1 fruit), 2 fat

Legal

Recipes/Articles

All recipes and articles on this site are protected by United States Copyright Laws. This means that you may make a copy of any recipe and/or article for personal, non-commercial use only, provided our copyright notice is prominently displayed on your copy. HOWEVER, you may not download the recipes and/or articles to distribute, republish, post, or transmit for your own commercial purposes without prior written consent by Diabetic-Lifestyle.