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C risp C atfish w ith
A p p ie-C elery S la w
s t a r t
t o
f i n i s h
2 5 m in u t e s
b u d g e t
$
2 .1 2
p e r s e r v in g
36 E asy M eals
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B eef &
T om ato-
s t a r t
t o
f i n i s h
2 2
m in u te s
BUDGET
$ 3 .6 6 p e r S e r v in g
S p u d s w ith
agou t
1
le m o n
1
lb . b a b y Y u k o n g old o r n e w p o ta to e s , h a lv e d
Vi
cu p m a y o n n a is e
a n d /o r q u a r te r e d
1
T b s p . h o n e y
4
4 -o z . b e e f s te a k s ,
Vz
in c h th ic k (fla t ir o n , s tr ip ,
3
s ta lk s c e le r y , th in ly s lic e d
s ir lo in , o r rib e y e)
1
G ra n n y S m ith a p p le , th in ly s lic e d
8
o z . c h e r r y to m a to e s
1
cu p s h re d d e d re d c a b b a g e
3
c lo v e s g a rlic , s lic e d
1
to 1/4 lb . c a tfis h fille ts
3/4
cu p p itte d g re e n o liv e s , c o a r s e ly c h o p p e d
x/ 3
1
cu p y e llo w c o r n m e a l
ts p . c h ili p o w d e r
1
ts p . s n ip p e d fr e s h o re g a n o o r
Vz
ts p . d rie d
1. C u t h a lf o f le m o n in slice s o r w ed g es; se t asid e.
Ju ic e re m a in in g h a lf in to la rg e b o w l. F o r slaw ,
c o m b in e m a y o n n a ise an d h o n e y w ith ju ic e ; re se rv e
2 ta b le s p o o n s ju ic e m ix tu re . S tir ce le ry , ap p le, and
ca b b a g e in to ju ic e m ix tu r e in b o w l; s e t asid e.
2 . S p rin k le fish w ith
Vz
te a s p o o n
salt
an d b ru sh w ith
re se rv e d ju ic e m ix tu r e . In sh a llo w d ish co m b in e
c o rn m e a l an d c h ili p o w d er; c o a t fish w ith m ix tu re .
3 . In 1 2 -in ch s k ille t, h e a t 2 ta b le s p o o n s
oil
o v er
m ed iu m h e a t. C o o k fish in h o t o il 3 to 4 m in u te s p er
sid e u n til g o ld en an d fish fla k e s e a sily w ith a fo rk .
S e rv e fish w ith slaw an d le m o n . M a k es 4 se rv in g s.
e a c h
s e r v i n g
446 cal, 31 g fa t, 60 m gchol,
488 mg sodium ,
2 5
g carb, 4 g fiber, 19 g pro.
E X T R A E A T S A s s id e s , s e r v e b a k e d s w e e t
p o ta to f r ie s o r b a k e d b e a n s . F o r d e s s e r t -
b e r r ie s w it h y o g u r t a n d h o n e y .
1. C o o k p o ta to e s , co v e re d w ith v e n te d p la stic w rap ,
in m icro w a v e -sa fe b o w l fo r 5 m in u te s, s tir r in g o n ce .
2 . M e a n w h ile , se a so n s te a k s w ith
salt
an d
pepper.
H eat 1 2 -in c h s k ille t o v e r m ed iu m -h ig h h e a t; add
1 te a s p o o n
oil.
Add s te a k s ; co o k 3 to 4 m in u te s p er
sid e. T r a n s fe r to p la tte r; co v er. In sa m e s k ille t, co o k
to m a to e s and g a rlic in
1
te a s p o o n
oil
u n til so fte n e d .
S tir in o liv es an d o re g a n o ; co o k 3 m in u te s m o re.
3 . In se p a ra te n o n stic k s k ille t o v e r m ed iu m -h ig h
h e a t, co o k p o ta to e s in 2 te a s p o o n s h o t
oil
4 m in u te s.
S e a s o n w ith
salt
an d
pepper.
S e rv e s te a k s and
p o ta to e s w ith sa u ce. M ak es 4 serv in g s.
e a c h
s e r v i n g
409 cal, 2 3 g fat, 53 m gchol,
643 mg sodium, 24 g carb, 4 g fiber, 26 g pro. u
S IM P L E SID E S e r v e w it h s te a m e d b r o c c o li
t o s s e d w it h o liv e o il a n d c r u s h e d r e d p e p p e r .
1 6 4
BETTER HOMES AND GARDENS I MAY
2011
|
BHG.COM
