The Menu
Salmon Steaks With Tarragon Sauce
Zesty Lemon Potatoes
Mexican Chocolate-Raspberry Parfaits
The Recipes
Salmon Steaks With Tarragon Sauce
Serves 2.
1/3 cup sour cream
2 tablespoons mayonnaise
1 teaspoon chopped fresh tarragon leaves
1 clove garlic, finely chopped
Dash salt
2 salmon steaks, 1 inch thick
1. Heat gas grill or coals. In small bowl, mix all ingredients except salmon steaks.
2.When ready to grill, place salmon steaks on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning once, until fish flakes easily with fork and is opaque in center. Serve salmon with tarragon sauce.
Zesty Lemon Potatoes
Serves 2.
The potatoes are good at room temperature or piping hot.
* 2 medium red potatoes, cut into 1/2-inch cubes
* 2 teaspoons minced fresh parsley
* 2 teaspoons olive oil
* 1 teaspoon lemon juice
* 1/2 teaspoon grated lemon peel
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Combine the remaining ingredients. Drain potatoes; add lemon mixture and toss to coat.
One serving (2/3 cup) equals
114 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 299 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.
Diabetic Exchanges: 1 starch, 1/2 fat.
Mexican Chocolate-Raspberry Parfaits
Serves 2.
1 1/4 cups light chocolate soy milk
1 box (4-serving size) chocolate instant pudding and pie filling mix
1/4 teaspoon ground cinnamon
1 slice (4x1 inch) angel food cake, torn into pieces
1/2 cup frozen (thawed) fat-free whipped topping
1/2 cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired
1. In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
2. To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.
Salmon Steaks With Tarragon Sauce
Zesty Lemon Potatoes
Mexican Chocolate-Raspberry Parfaits
The Recipes
Salmon Steaks With Tarragon Sauce
Serves 2.
1/3 cup sour cream
2 tablespoons mayonnaise
1 teaspoon chopped fresh tarragon leaves
1 clove garlic, finely chopped
Dash salt
2 salmon steaks, 1 inch thick
1. Heat gas grill or coals. In small bowl, mix all ingredients except salmon steaks.
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2.When ready to grill, place salmon steaks on gas grill over medium heat or on charcoal grill over medium coals. Cook 10 to 12 minutes, turning once, until fish flakes easily with fork and is opaque in center. Serve salmon with tarragon sauce.
Zesty Lemon Potatoes
Serves 2.
The potatoes are good at room temperature or piping hot.
* 2 medium red potatoes, cut into 1/2-inch cubes
* 2 teaspoons minced fresh parsley
* 2 teaspoons olive oil
* 1 teaspoon lemon juice
* 1/2 teaspoon grated lemon peel
* 1/4 teaspoon salt
* 1/8 teaspoon pepper
Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Combine the remaining ingredients. Drain potatoes; add lemon mixture and toss to coat.
One serving (2/3 cup) equals
114 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 299 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.
Diabetic Exchanges: 1 starch, 1/2 fat.
Mexican Chocolate-Raspberry Parfaits
Serves 2.
1 1/4 cups light chocolate soy milk
1 box (4-serving size) chocolate instant pudding and pie filling mix
1/4 teaspoon ground cinnamon
1 slice (4x1 inch) angel food cake, torn into pieces
1/2 cup frozen (thawed) fat-free whipped topping
1/2 cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired
1. In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
2. To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.