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PECAN CRUSTED ORANGE ROUGHY
Try our food expert Debbie's Pecan Crusted Orange Roughy:
1 lb.
orange roughy
½ c. bread crumbs
½ c. pecans, chopped
2 T. flour
1 egg white, beat until
frothy and mixed with 1 T. water
½ t. salt, divided
¼ t. pepper, divided
2 t. olive oil
-Rinse orange roughy and place on paper towels. Place fish in a plate, sprinkle with half of salt and pepper, and coat
with the flour.
-Heat a large non-stick skillet over med. heat.
-In a plastic bag, mix bread crumbs, pecans, and
the rest of the salt and pepper. Set aside.
-Dip fish in egg white then in bread crumb mixture. Be sure to coat well.
- Increase heat to med. high and add oil. Place fish in preheated skillet. Cook about 4 minutes or until golden brown.
Turn fish over and cook for 3-4 minutes or until browned. Serve immediately.
Let us know what you think.
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Oven Roasted Potatoes Wash 1 lb. potatoes, cut out any bad spots, and dry with
a towel. Dice into 1 ½” cubes. Put potatoes into a plastic bag and add 2 t. olive oil, ¾ t. of your
favorite seasoning blend, and pepper. Spread on a cookie sheet in a single layer. Bake at 400 degrees for 30-40 minutes or
until tender. Turn half way through baking process. You can alter using other spices. Leaving the skin on the potatoes
adds fiber to your diet and makes the recipe easier. You can change the shape of the cut to look more like French fries too.
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Marcia’s Cream
of Mushroom Soup 2 cans reduced sodium beef broth 1 med. onion, chopped 8 oz. fresh mushrooms,
sliced 1 to 1½ c. fat free half and half Salt and pepper Bring broth and onion to a boil in a large
pot, uncovered. Cook until onion is tender (aprox. 20 min.). Add mushrooms and a few grinds of black pepper; continue to cook
for about 20 minutes longer. Remove from heat and add half and half. Taste and adjust salt and pepper if needed. Good and
super easy.
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