Grilled Asparagus Medley

May 14, 2014 Leave a Comment
Grilled Asparagus Medley

Grilled Asparagus Medley

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This colorful veggie recipe happened by accident.  One evening, I didn’t have room on the grill for all the things I wanted to prepare, so I threw two of the dishes together and came up with this medley.  It goes great with any grilled meat.  This recipe is Diabetic Friendly!

          Pam Gaspers                                                                     Hastings, Nebraska

 

 Grilled Asparagus Medley Recipe

Grilled Asparagus Medley

1 lb. fresh asparagus, trimmed

1 each sweet red, yellow and green pepper, julienned

1 cup sliced fresh mushrooms

1 medium tomato, chopped

1 medium onion, sliced

1 can (2 ¼ oz.) sliced ripe olives, drained

2 garlic cloves, minced

2 Tbsp. olive oil

1 tsp. minced fresh parsley

½ tsp. pepper

½ tsp. salt

¼ tsp. lemon-pepper seasoning

¼ tsp. dill weed

 

In a disposable foil pan, combine the vegetables, olives and garlic; drizzle with oil and toss to coat.  Sprinkle with parsley, salt, pepper, lemon-pepper and dill; toss to coat.

Grill, covered, over indirect medium heat for 20-25 minutes or until vegetables are crisp-tender, stirring occasionally.               8 servings

 

(Recipe for Grilled Asparagus Medley was on www.tasteofhome.com, 2014)

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Ravioli with Snap Peas & Mushrooms

April 21, 2014 Leave a Comment
Ravioli with Snap Peas & Mushrooms

Ravioli with Snap Peas & Mushrooms

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Topped with the toasty texture and flavors of hazelnuts, this pasta makes an easy, earthy weeknight dinner.  I serve it with an herb lettuce salad and white wine.  This recipe is Diabetic Friendly!

           Charlene Chambers                                                        Ormond Beach, Florida

 

Ravioli with Snap Peas & Mushrooms Recipe

 

Ravioli with Snap Peas & Mushrooms

1 package (20 oz.) refrigerated cheese ravioli

1 lb. fresh sugar snap peas, trimmed

1 Tbsp. butter

½ lb. sliced fresh mushrooms

3 shallots, finely chopped

2 garlic cloves, minced

2 cups fat-free evaporated milk

8 fresh sage leaves, thinly sliced or 2 tsp. rubbed sage

1 tsp. grated lemon peel

1 tsp. lemon-pepper seasoning

¼ tsp. white pepper

¼ cup shredded Parmesan cheese

¼ cup hazelnuts, coarsely chopped and toasted

 

In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat.  Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender.  Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil.  Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through.  Sprinkle with cheese and hazelnuts.          8 servings

 

(Recipe for Ravioli with Snap Peas & Mushrooms was on www.tasteofhome.com, 2014)

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Honey-Pecan Baked Cod

July 30, 2013 Leave a Comment
Honey-Pecan Baked Cod

Honey-Pecan Baked Cod

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

One night at dinner, while vacationing in the Blue Ridge Mountains, we tried a pecan-encrusted trout that we’ve tried to re-create.  We enjoy this tasty version with fresh or frozen cod often. (This is a Diabetic Friendly recipe!!)

            Lana German                                                                              Lenoir, North Carolina

 

Honey-Pecan Baked Cod Recipe

Honey-Pecan Baked Cod

3 Tbsp. honey

2 Tbsp. butter, melted

1 Tbsp. reduced-sodium soy sauce

1 ½ tsp. lemon-pepper seasoning

½ tsp. garlic powder

¼ tsp. season salt

1 ½ cups finely chopped pecans

6 cod fillets (6 oz. each)

Preheat oven to 400 F.  In a shallow bowl, combine first (6) six ingredients.  Place pecans in another shallow bowl.  Dip fillets in honey mixture, then coat with pecans.

Place in a greased 13×9 inch baking dish.  Bake, uncovered, 15-20 minutes or until fish flakes easily with a fork.         6 servings

 

(Recipe for Honey-Pecan Baked Cod was in tasteofhome.com)

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Lemon Grilled Salmon

July 6, 2013 Leave a Comment
Lemon Grilled Salmon

Lemon Grilled Salmon

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This tender and flaky fish is wonderful to serve to family and friends.  A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round!

Lemon Grilled Salmon Recipe

Lemon Grilled Salmon

2 tsp. snipped fresh dill or ¾ tsp. dill weed

½ tsp. lemon-pepper seasoning

½ tsp. salt, optional

¼ tsp. garlic powder

1 salmon fillet (1 ½ lbs.)

¼ cup packed brown sugar

3 Tbsp. chicken broth

3 Tbsp. canola oil

3 Tbsp. reduced-sodium soy sauce

3 Tbsp. finely chopped green onions

1 small lemon, thinly sliced

2 onions sliced, separated into rings

Sprinkle dill, lemon-pepper, and salt if desired and garlic powder over salmon.  In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon.  Seal bag and turn to coat.  Cover and refrigerate for 1 hour, turning once.

Drain and discard marinade.  Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top.  Cover and cook for 15-20 minutes or until fish flakes easily with a fork.     6 servings

(Recipe for Lemon Grilled Salmon was in tasteofhome.com)

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