Fish tacos
Yield: 6 servings
Ingredients:
- 1/2 c Nonfat Milk Nonstick Vegetable Spray
- 3/4 c Seasoned Bread Crumbs 8 Corn Tortillas
- 8 oz Firm Fish Fillets (red 1 c Cabbage
Instructions:
shredded -snapper sea bass etc.) 1 Tomato sliced A tasty dish from South of the Border. Try adding low-fat cheese or your favorite vegetables for variety. Tartar Sauce or Salsa and Fresh Cilantro (optional) Pour milk into one shallow pan and bread crumbs into another. Gently coat fish by dipping first into milk then into crumbs. Be sure that the fish is completely coated. Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done. Warm the corn tortillas in the oven and place the fillets cabbage and tomato slices on top. Serve with tartar sauce or salsa and fresh cilantro if desired. Yield: 8 tacos One Serving = 1 taco Calories: 118 Protein: 9 g Fat: 2 g Carbohydrate: 17 g Fiber: 1.7 g Cholesterol: 11 mg Sodium: 104 mg Potassium: 260 mg Exchange: 1 Starch/Bread 1 Lean Meat Source: "The U.C.S.D. Healthy Diet for Diabetes a Comprehensive Nutritional Guide and Cookbook by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
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---------- Recipe via Meal-Master (tm) v8.01
Title: Flan Cheesecake
Categories: Mexican, Cheesecakes
Yield: 6 servings
2 tb Sugar, divided 13 oz Can water measured in milk
8 oz Cream cheese, softened -can
5 Egg yolks, beaten 1 ts Vanilla
13 oz Evaporated milk 1 pn Of salt
1 cn Sweetened condensed milk
Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar
dissolves into a light brown syrup. Pour immediately in flan pan or shallow
dish and let cool and harden. In mixing bowl, place cream cheese; add
beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and
salt. Blend with caramelized sugar and set in a pan of hot water. Bake at
350 for 1 1/2 to 1 3/4 hr.
Note - Flan will look soft, but hardens in refrigerator. Be sure to chill
thoroughly; it is better if it can be refrigerated overnight. When ready to
serve, invert on a flat plate, and teh flan will come out easily with the
caramel sauce on top. Do not freeze.
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---------- Recipe via Meal-Master (tm) v8.01
Title: Flan
Categories: Desserts, Mexican
Yield: 6 servings
1 c Sugar 1 ts To 2 ts fresh orange peel,
1/2 c Water -orange part only
4 c Whole milk or 1 can 1/2 c Sugar
-evaporated milk and enough 6 lg Eggs
Whole milk to make 3-1/2 1 ts Vanilla
-cups
FLAN
In a small saucepan, combine 1 cup sugar and 1/2 cup water and bring to a
boil, stirring to dissolve the sugar. Dip a brush in ice water and use to
wash down any sugar crystals clinging to the pan. Let boil, undisturbed,
until it caramelizes. As soon as the sugar syrup turns an amber color,
stir and take off heat. Pour immediately into a 9x5 loaf pan or an 8 cup
ring mold, tilting pan quickly to coat the bottom and sides with the
caramel. Set aside while making the custard.
If using whole milk only, bring to a boil and simmer 12 to 15 minutes to
reduce to 3-1/2 cups. If using a mixture of evaporated and whole milk,
simply bring to a boil. Meanwhile, use the metal blade to process the
sugar and orange peel until the peel is grated. Add eggs and vanilla to
workbowl and pulse 3-4 times to beat" the eggs. With the machine running add 1 cup of the hot milk through the feed tube. Stop the machine and whisk the egg-milk mixture into the remaining milk in the pan. Pour into the caramel lined pan or mold and place in a larger pan half-filled with water. Bake the flan for 1 hour and 15 minutes in a pre-heated 350 degree oven until a knife inserted off-center comes out clean and the custard is set. Let cool then chill at least 1-1/2 hours before unmolding. Unmold onto a deep serving platter allowing the caramelized sauce to run over the custard. Slice to serve and include some sauce in each serving. Serves 8-10. VARIATION: You can add 1/4 teaspoon cinnamon (or 1/2 teaspoon ground canela) to the custard with the vanilla. You can also sprinkle 1/2 cup thinly sliced almonds over the caramel in the mold adding quickly before the syrup has hardened. Proceed with the recipe as above. Enjoy! ~ Stephanie - P.S. I have always used the combination of Evaporated and whole milk it turns out really wonderful.
