OH MY YUM!

I mentioned a few times recently that I have received my two new Cooking Light cookbooks. I have been looking forward to trying new recipes and was able to last night with wonderful results. Tonight, I'm happy to say, was even better!

I told Mr. Potts that we'd be having a chicken dish (last night's dinner), some other light meat, a seafood/fish dish and then we'd eat off of leftovers or do a simple stew/soup. Last night was the Chicken Francais; tonight we had Ginger Lime Mahi Mahi. Wow. Mr. Potts told me that if we had this ever week, he'd be a happy husband. To go alongside the mahi we had a wild/brown rice mixture and asparagus lightly cooked in garlic with a splash of the ginger lime sauce. It was a simple recipe and while the original called for swordfish, I'm still a little nervous about eating such a meaty fish. Harris Teeter had mahi mahi on sale, so there it was!

If anyone is interested, here is the recipe, substituting Mahi Mahi for swordfish.

Ingredients

• 1/2 cup fresh lime juice (about 2 limes)
• 1/4 cup honey
• 2 tablespoons bottled fresh ground ginger
• 1 tablespoon low-sodium soy sauce
• 2 teaspoons bottled minced garlic
• 4 (6-ounce) Mahi Mahi cuts (about 3/4 inch thick)
• Cooking spray - I use my handy Olive Oil sprayer from Crate & Barrel
  
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation

• Preheat broiler.
• Combine first 5 ingredients in a small saucepan. Dip each steak into the lime mixture to coat.
• Place fish on a broiling pan coated with cooking spray. Sprinkle with salt and pepper. Broil 10 minutes or until fish flakes easily when tested with a fork.
• While fish cooks, place lime juice mixture over medium heat; cook until reduced by half (about 8 minutes). Serve sauce with fish.

Nutritional Information

Calories: 235 (20% from fat)

Fat: 5.2g (sat 1.4g,mono 2g,poly 1.2g)

Protein: 25.8g

Carbohydrate: 22g

Fiber: 0.6g

Cholesterol: 50mg

Iron: 1.3mg

Sodium: 397mg

Calcium: 15mg

Rave reviews!!

Tasty Tuesday

I wrote a while back about receiving my two new cookbooks from Cooking Light. I'm super excited because their recipes are always wonderful and they're healthy! As part of my New Year reflections, I'm trying to make sure that my body is healthy and loved. So tonight Mr. Potts and I will be dining on Chicken Francais. If it turns out anywhere as tasty as the picture in my cookbook, I should be in heaven!The recipe - if you're interested.

• 3/4 cup egg substitute
• 1/4 cup grated fresh Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon hot pepper sauce
• 3 garlic cloves, minced
• 8 (6 oz) boneless, skinless chicken breast halves
• 1/4 cup all-purpose flour
• 1 tbsp olive oil
• Cooking spray (I use my olive oil mister)
• 2 tbsp butter
• 1/4 cup dry white wine
• 3 tbsp fresh lemon juice

1. Combine first 8 ingredients in a dish
2. Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4 inch thinness. Discard wrap & dredge chicken in flour & dip in egg substitute mixture.
3. Heat 1 1/2 tsp oil in large non-stick skillet coated with cooking spray (olive oil spray) over medium heat. Add 4 chicken breast halves; cook 4 minutes on each side or until done. Remove from pan, and keep warm. Wipe drippings from pan & repeat with remaining chicken & 1 1/2 tsp oil.
4. Melt butter in pan; add 1/4 cup wine and 3 tbsp lemon juice. Bring to a boil & cook 10 seconds. Serve immediately over chicken.

Nutritional Info:

• Calories 266
  
• Fat 9.4g
• Protein 38.3g
• Carb 5g
• Fiber .3g
• Chol 104mg
• Iron 2mg
• Sodium 280mg
• Calcium 69mg

I'll follow up later & let you know how it goes!

***********UPDATE************

Oh Wow! This turned out so yummy! Mr. Potts said this was a definite to add to our rotation. I smiled as I told him, "Baby, this is just the beginning!"

With 2 brand new cookbooks...I can't wait to see/taste what I try next!