Free Recipe: Garlic Cauliflower

4 servings
1 sm Cauliflower; 1 tb Toasted Sesame Seeds;
1 tb Virgin olive oil; Dash paprika;
2 lg Cloves garlic; minced Pepper to taste;

In a large kettle, bring 2 quarts of water to a boil. Trim
cauliflower and break into flowerets. Drop into boiling water and
cook about 2 minutes. Drain in a colander. In a large, non-stick
skillets, heat oil and brown garlic. Add cauliflower and sesame
seeds and stir-fry 1 minute. Dust with paprika and pepper before
serving. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 76; CHO: 0mg; CAR: 6g; PRO: 3g; SOD: 9mg; FAT: 5g;

Source: Light & Easy Diabetes Cuisine by Betty Marks
Brought to you and yous via Nancy O'Brion and her Meal-Master

Please login or register to add your comments on this recipe.

Add to favorites

Like this recipe? Click here for more great recipe sites (Opens in a new window)

Comments for this recipe:

View the original article here

Sugar-Free Recipes: Lemon Garlic Tilapia | Submitted By: Eireann

4 tilapia fillets3 tablespoons fresh lemon juice1 tablespoon butter, melted1 clove garlic, finely chopped1 teaspoon dried parsley flakespepper to tastePreheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray. Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper. Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes. Amount Per Serving  Calories: 142 | Total Fat: 4.4g | Cholesterol: 49mg

 view all reviews »

This classic sauce of sauteed butter, parsley and lemon juice is fantastic. Definitely saute the garlic or else it will taste too raw, even after it's baked. I have used this sauce for almost all types of fish- true cod, halibut, basa, tilapia, sole, trout, and salmon. All tasted superb. ALWAYS increase the garlic. For 4 filets, I use 3 large cloves, 3-4 tablespoons butter and 2 tablespoon lemon juice. Just make sure you always have less lemon juice than butter or else it will taste too lemony -even when doubling/tripling it. For a large filet of salmon, I triple the amount. Lightly salt and pepper the fish for more flavor and I sometimes add 2-3 tablespoon of buttered bread crumbs or finely crushed (buttered) ritz crackers for an extra crunch. And of course, fresh parsley is better than dried and use real butter, never margarine. 3 stars for original recipe, 5 stars for slight alterations. Simple and flavorful marinade that still lets the flavor of the fish shine through. TIP- do NOT bake for 30 min, especially tilapia, which is so thin. High temperature, quick cooking time is a rule of thumb for all fish. For this, I did 400 degrees, for 10-12 min (at most!). If filets are super thin, try 8-10 min. Was this review helpful? [ YES ]
1645 users found this review helpful This classic sauce of sauteed butter, parsley and lemon juice is fantastic. Definitely saute... This was quick and easy. I Melted 2 T. butter in saucepan, then sauteed the garlic, parsley, and lemon juice in the butter. I salted and peppered the bottom of the tilapia fillets, then sprinkled the tops generously with Cajun seasoning (Tony Chachere's). Then I drizzled the butter mixture over fillets, then sprinkled generously with Parmesan cheese. Baked as directed for 15 minutes. Moist, flaky, and delicious! Was this review helpful? [ YES ]
102 users found this review helpful This was quick and easy. I Melted 2 T. butter in saucepan, then sauteed the garlic, parsley,...

View the original article here

New Year: Sizzling Sherry Shrimp with Garlic | Submitted By: MMZEHER

1/4 cup olive oil4 cloves garlic, minced1 teaspoon crushed red pepper flakes1 teaspoon paprika1 pound medium shrimp, peeled and deveined2 tablespoons dry sherry or lemon juicesalt and freshly ground black pepper to taste2 tablespoons chopped Italian flat leaf parsleyHeat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley. Amount Per Serving  Calories: 223 | Total Fat: 14.7g | Cholesterol: 173mg

 view all reviews »

This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The recipe doesn't specify, but I used what I thought was an appropriate, fragant smoked Spanish paprika which was really, really good. I used the amount called for even tho' I thought it might be too much for me, but it was just a lovely, delicate smoky flavor that also leant color to the dish. Same with the chili pepper flakes - I thought I'd be sorry using the amount called for and nearly chickened out. Glad I didn't - that, too, was just right. I prepared this with one alteration, which was simply to wait until the shrimp was nearly cooked to add the garlic, since garlic and high heat don't mix and burnt garlic is just plain nasty. In deference to the title I chose dry sherry rather than lemon, and because I welcomed the opportunity to do something other than lemon for a change. I served this alongside a tossed green salad which made for a lovely, fresh, light but deliciously satisfying meal. Was this review helpful? [ YES ]
9 users found this review helpful This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The... A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully together. Drank a Spanish white wine from the Basque region, Xarmant Txakoli. It's a fresh, bright, lowish alcohol white that's slightly effervescent. A great complement for this. Was this review helpful? [ YES ]
3 users found this review helpful A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here

New Year: Sizzling Sherry Shrimp with Garlic | Submitted By: MMZEHER

1/4 cup olive oil4 cloves garlic, minced1 teaspoon crushed red pepper flakes1 teaspoon paprika1 pound medium shrimp, peeled and deveined2 tablespoons dry sherry or lemon juicesalt and freshly ground black pepper to taste2 tablespoons chopped Italian flat leaf parsleyHeat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley. Amount Per Serving  Calories: 223 | Total Fat: 14.7g | Cholesterol: 173mg

 view all reviews »

This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The recipe doesn't specify, but I used what I thought was an appropriate, fragant smoked Spanish paprika which was really, really good. I used the amount called for even tho' I thought it might be too much for me, but it was just a lovely, delicate smoky flavor that also leant color to the dish. Same with the chili pepper flakes - I thought I'd be sorry using the amount called for and nearly chickened out. Glad I didn't - that, too, was just right. I prepared this with one alteration, which was simply to wait until the shrimp was nearly cooked to add the garlic, since garlic and high heat don't mix and burnt garlic is just plain nasty. In deference to the title I chose dry sherry rather than lemon, and because I welcomed the opportunity to do something other than lemon for a change. I served this alongside a tossed green salad which made for a lovely, fresh, light but deliciously satisfying meal. Was this review helpful? [ YES ]
9 users found this review helpful This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The... A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully together. Drank a Spanish white wine from the Basque region, Xarmant Txakoli. It's a fresh, bright, lowish alcohol white that's slightly effervescent. A great complement for this. Was this review helpful? [ YES ]
3 users found this review helpful A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

View the original article here