The Menu
Tomato & Tarragon Braised Sole
hot, cooked rice
Sauteed Green Beans
Fig Bars
The Recipes
Tomato & Tarragon Braised Sole
Source - Low Fat Recipe Secrets
1 1/4 lbs. sole (four 5-oz. fillets)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
14 1/2 oz. canned diced tomatoes with garlic and onion
1 teaspoon dried tarragon
2 cups cooked white rice
1 cup chopped green chilies
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat.
Season both sides of sole with salt and pepper; add fillets to pan.
Cook until golden, about 1 to 2 minutes per side.
Add tomatoes and tarragon and simmer until fish is fork-tender, about 2 minutes.
Serves sole and tomato sauce with rice on the side.
Sauteed Green Beans
serves 6
Sauteed green beans with bacon and slivered almonds
http://allrecipes.com
5 slices bacon
1/2 cup slivered almonds
1 (16 ounce) package frozen cut green beans
1/4 cup butter
1. Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown.
2. Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.
Fig Bars
Makes 16 bars
http://www.bettycrocker.com
Crust
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 teaspoon vanilla
1 cup all-purpose flour
Filling
1/4 cup granulated sugar
1 cup boiling water
1 bag (9 oz) dried Mission figs, chopped (1 cup)
Topping
1/4 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter (do not use margarine)
1/4 cup quick-cooking oats
1/4 cup chopped walnuts
Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
Note:In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
Notes:
Instead of walnuts, try roasted pecans.
Serve with cinnamon ice cream.
Tomato & Tarragon Braised Sole
hot, cooked rice
Sauteed Green Beans
Fig Bars
The Recipes
Tomato & Tarragon Braised Sole
Source - Low Fat Recipe Secrets
1 1/4 lbs. sole (four 5-oz. fillets)
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
14 1/2 oz. canned diced tomatoes with garlic and onion
1 teaspoon dried tarragon
2 cups cooked white rice
1 cup chopped green chilies
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat.
Season both sides of sole with salt and pepper; add fillets to pan.
Cook until golden, about 1 to 2 minutes per side.
Add tomatoes and tarragon and simmer until fish is fork-tender, about 2 minutes.
Serves sole and tomato sauce with rice on the side.
Sauteed Green Beans
serves 6
Sauteed green beans with bacon and slivered almonds
http://allrecipes.com
5 slices bacon
1/2 cup slivered almonds
1 (16 ounce) package frozen cut green beans
1/4 cup butter
1. Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown.
2. Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.
Fig Bars
Makes 16 bars
http://www.bettycrocker.com
Crust
1/2 cup butter or margarine, softened
1/4 cup granulated sugar
1/4 teaspoon vanilla
1 cup all-purpose flour
Filling
1/4 cup granulated sugar
1 cup boiling water
1 bag (9 oz) dried Mission figs, chopped (1 cup)
Topping
1/4 cup all-purpose flour
1/4 cup packed brown sugar
3 tablespoons cold butter (do not use margarine)
1/4 cup quick-cooking oats
1/4 cup chopped walnuts
Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
Note:In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
Notes:
Instead of walnuts, try roasted pecans.
Serve with cinnamon ice cream.
