April 29, 2010
All day I have thought that it was Wednesday...but here I am with Thursday half over! Tonight I am making Easy Italian Fish, zucchini and lemon squares. Both these recipes come from Prevention magazine March 2010.
Easy Italian Fish
Heat Oven to 425. Trim ends off 2 or 3 small zucchini and cut lengthwise into quarters. Put on nonstick baking sheet, drizzle with olive oil, and season with salt and freshly ground black pepper. Roast 5 minutes. Meanwhile, wrap 1 slice proscuitto around each of 4 halibut or cod fillets (4-5oz each). Remove pan from oven, flip zucchini and push to one side, and put fish on pan. Roast until fish is just opaque and zucchini are tender, about 8 minutes. Top each fillet with a little pesto. Serves 4
Lemon Squares
Heat oven to 350. Spray 8x8 baking pan with oil. Mix 1 cup flour, 1/4 cup of sugar and 1/8 teasp. salt in medium bowl until well combined. Cut 1/4 cup butter into flour mixture with pastry blender until a crumbly dough forms. Press dough evenly into bottom of prepared baking pan. Bake until lightly golden, 10 50 12 minutes. Cool.
Whisk 1 egg, 1 egg white and 1/2 cup of sugar in large bowl until combined. Grate zest and squeeze juice from 1 large lemon and add to egg mixture. Add 1/8 teasp. baking powder and 3 Tablespoons flour. Mix thoroughly. Pour lemon mixture over cooled shortbread base. Bake until set and lightly brown at edges, 20-25 minutes. Cool and dust lightly with 1 teaspoon powdered confectioners sugar. Cut into 16 squares. (103 calories, 2g protien, 17g carb, .5 g fiber, 3.5 g fat, 50mg sodium)
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