New Recipe...

So tried a new recipe last night. It's something I printed out not long after my original start in this change in eating habits. I had printed it out when my father said he didn't know how to cook for me anymore. He's mostly a red meat man so I printed out a bunch of red meat recipes that he could do on his nights to cook. But since his heart attack, I've been doing all the cooking. So I gave this a shot last night. It's a Spice Rubbed Pork Tenderloin. I got the recipe from the Food Network website but it seems to have come to them via EatingWell.com.

My father seems to have found it to be a bit strange, but keep in mind he doesn't care for change. I on the other hand thought it was very good and my husband said it was the best piece of pork he'd ever had. I served it with the suggested Sweet and Tangy Watermelon Salad which my father and I enjoyed but my husband didn't as he doesn't care for cucumbers. I'll have to come up with another side that he'll enjoy when we eat the other half of the meat that was left.

Low Cal Recipes... Raspberry - Barley Pudding

Raspberry - Barley Pudding

Courtesy of Betty Crocker's Whole Grains Cookbook

1 3/4 Cups Water
1/2 Cup Uncooked Hulled Barley
1 Container (6 oz) French Vanilla Low-Fat Yogurt
1/4 Cup Maple-Flavored Syrup
1 Cup Frozen (Thawed) Reduced-Fat Whipped Topping
1/3 Cup Chopped Walnuts, Toasted
1/2 Teaspoon Ground Cinnamon
1 Cup Fresh or Frozen (Thawed & Drained) Raspberries
Dash Ground Cinnamon
Additional Chopped Walnuts, If Desired

In 2 quart saucepan, heat water to boiling. Stir in barley; reduce heat. Cover; simmer 1 hour or until tender. Cool completely, about 30 minutes. In medium bowl, mix yogurt and maple syrup. Gently stir in whipped topping. Stir in barley, walnuts and 1/2 teaspoon ground cinnamon. Cover; refrigerate 2 hours. Stir raspberries into pudding. Sprinkle pudding with dash of cinnamon and additional walnuts before serving.

Low Cal Recipes... Fish in Parchment Paper

Every so often I'll try and add a yummy recipe. If someone else has one they really like, feel free to share! Most of my recipes will be for chicken or fish as that's mostly what I cook in my house but I will try to add others when I can.



Fish In Parchment Paper

3-4 Fish Fillets or 1 Fillet Large Enough for 3-4 People
1/4 Cup White Wine
McCormick Gourmet Seafood Seasoning Blend
Lemon Juice
Kosher or Sea Salt
Pepper

Preheat oven to 350. On a cookie sheet that I have covered with tin foil for easy clean up, I lay out one sheet of Parchment Paper. I cut the sheet and 1 other sheet 1-2 inches larger than the cookie sheet on each end. Lay the fish on the parchment and drizzle with wine. If you don't have a decent puddle around the fish, you may need more wine. Use a wine you're willing to drink. Using any wine because it's cheap could result in yucky fish. If you're willing to drink it, it should cook well. Drizzle with lemon juice to add a bit of flavor. Sprinkle fish with salt, pepper and seasoning to taste. Do not fully coat. You want to add flavor, not over power. Cover with second pieces of parchment and fold edges to form a sealed package. Bake for 30 minutes. Open package and serve.

My family absolutely adores fish cooked this way. You can serve almost any side with it.