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Cooking with Janet Recipes (261)

Recipe of the Week - Cooking with Janet Chanatry      Janet Chanatry

INGREDIENTS:

• 2 Lbs. Cod Fillets
• vegetable cooking spray
• 1 Tbsp. Lite mayonnaise
• 1 Tbsp. lite soy sauce
• 1/8 tsp. paprika
• 1/8 tsp. black pepper
• 1/2 cup crushed corn flakes

PREPERATION:

1. Coat cod with vegetable spray. Place fish in baking dish. 2. Mix Mayonnaise, soy sauce, paprika, and pepper. Spread over fish. Sprinkle corn flakes over top. 3. Bake at 400F. 10-15 minutes until fish flakes when tested with a fork. Serves 4

SUBSTITUTIONS:
Flounder, rockfish, ocean perch
Calculations Per Serving: 115 calories, 1 gm total fat, 0g saturated fat,42 mg cholesterol, 265 mg sodium, Diabetic Exchanges: 3 meat

INGREDIENTS:

~ 1 1/2 Lbs. Salmon
~ 1/2 Cup Panko Bread Crumbs
~ 1/4 Tsp. Lemon Pepper Seasoning
~ 1 Tbsp. Margarine
~ Juice From 1/2 Lemon (About 1 Tbsp.)
~ 1 Tbsp. Olive Oil
~ 1 Clove Garlic, Minced
~ 1/8 Tsp. Paprika

PREPERATION:

(1) Cut fish into 2-inch boneless strips. (2) Mix crumbs and lemon pepper seasoning. Roll salmon pieces in crumb mixture. (3) Combine margarine, olive oil, lemon juice and garlic in skillet. (4) Sauté salmon nuggets about 4 minutes or until fish flakes when tested with a fork. Remove from heat. (5) Sprinkle with paprika. Makes 6 servings. SUBSTITUTIONS: Scallops, halibut cheeks, grouper. Calculations Per Serving: 207 calories, 9 gm total fat, 2 gm saturated fat, 84 mg cholesterol, 211 mg sodium. Diabetic Exchanges: 1/2 bread, 3 meat.

INGREDIENTS:

~ 8 Oz. Smoked Salmon Cut Into Small Pieces
~ 12 Oz. Uncooked Fettuccine
~ 1 TBSP. Flour
~ 1 TBSP. Butter Or Margarine
~ 2 TBSP. Capers
~ 1 TBSP. Chopped Fresh Dill
~ 1 Large Clove Garlic, Minced
~ 1 Cup Grated Parmesan
~ 1 /3 Cup Non-Fat Sour Cream
~ 1 Cup Skim Milk

PREPERATION:

(1) Melt butter or margarine in a saucepan over low heat. Add garlic; cook for 1 minute. Add flour, stirring constantly, gradually stir in milk, cook, stirring constantly, until thickened. Add parmesan and sour cream, cook and stir until cheese melts. Stir in the dill. Set aside and keep warm. (2) Cook fettuccine per package; drain. Place in a large bowl; add salmon, capers and sauce. Toss well and serve immediately.

INGREDIENTS:

• 4 Lb. Chicken Thighs & Drumsticks
• 1 1/2 Tbsp. Olive Oil
• 3/4 tsp. garlic salt
• 1/2 tsp. oregano
• 1/4 tsp. dry mustard
• 1 1/2 green bell peppers, sliced
• 1 large onion, sliced
• 10-12 fresh mushrooms, sliced
• 2-3 ribs celery, sliced
• 2 jars Janet’s Choice Marinara Sauce
• small can pineapple chunks, drained (optional)

PREPERATION:

Oil a large lidded roasting pan, arrange chicken in pan. Mix all ingredients (except pineapple) together and pour over chicken. Bake covered at 325 degrees for 2 hours. Add pineapple the last 1/2 hour of baking. Serves 4-6. Serve over rice.
Yankee Pot Roast

INGREDIENTS:

~ 2 Pounds Of Cod Fillets
~ Vegetable Cooking Spray
~ 1 Tbsp. Lite Mayonnaise
~ 1 Tbsp. Lite Soy Sauce
~ 1/8 Tsp. Paprika
~ 1/8 Tsp. Black Pepper
~ 1/2 Cup Crushed Corn Flakes

PREPERATION:

(1) Coat cod with vegetable spray. Place fish in baking dish. (2) Mix mayonnaise, soy sauce, paprika, and pepper. Spread over fish. Sprinkle cornflakes on top. (3) Bake at 400 degrees F. 10-15 minutes until fish flakes when tested with a fork.Makes 4 Servings.

Substitutions: Flounder, Rockfish, Ocean Perch Calculations per serving: 115 calories, 1 gm. total fat, 1 gm. saturated fat, 42 mg. cholesterol, 265 mg. sodium. Diabetic Exchanges:3meat.

INGREDIENTS:

Veal-Shanks-Osso-Buco• 4 veal shanks, center bone, cut into 8 to 10-ounce portions
• salt & freshly ground black pepper
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large onion, diced, about 1 cup
• 1 cup diced carrots
• 1 cup diced celery
• 2 cloves garlic, finely chopped
• 1 cup dry white wine
• juice & zest of 1 lemon
• juice & zest of 1 lime
• 1 can (28 Oz.) crushed tomatoes
• 2 cans (10-10.5 Oz.) beef broth
• 1 teaspoon dried thyme
• 2 bay leaves

PREPERATION:

Season the veal with salt and pepper. Heat the olive oil & butter together in a large heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet & place them in an ovenproof casserole. To the same skillet to which you browned the veal add the diced vegetables, along with the garlic and saute them for 3 to 4 minutes. Add citrus items & wine, deglaze & add remaining ingredients, bring to a boil and pour over the shanks in the casserole. Place in a 350 degree preheated oven for 2 ½ hours. Serve with your favorite cut pasta such as rigatoni or shells.