Golden Baked Halibut

Title: Golden Baked Halibut
Yield: 4 Servings

Ingredients

1 1/2 lb halibut, snapper or cod
-fillets
1 seasoned bread crumbs
1/2 c mayonnaise
1 1/2 ts freshly squeezed lemon juice
1/2 c sour cream or plain lowfat
-yogurt
1 ea egg white, beaten stiff
1/4 c green onion, chopped
1/4 c sliced almonds
1 ds paprika

Instructions

Preparation : Dip fillets into seasoned bread crumbs. Place in shallow
baking dish; set aside. Combine mayonnaise with lemon juice. Add sour
cream, blend well. Gently fold in egg white. Sprinkle fish with onion.
Spoon mayonnaise mixture over top. Sprinkle with almonds and
paprika. Bake at 400 degrees for 20 to 25 minutes or until fish is
opaque and flakes easily. Serves 4 to 6.


Title: 10 Minute Beef Stir-Fry
Yield: 4 Servings

Ingredients

1 lb beef flank
1/2 ts salt
1/2 ts fresh ground black pepper
3 ts hot chili oil
2 cloves garlic; crushed
8 oz frozen broccoli
8 oz frozen carrot slices
3/4 c water
1/4 c creamy peanut butter

Instructions

Cut beef crosswise (against the grain) into very thin slices; sprinkle with
1/4 teaspoon each salt and pepper.
In 12" nonstick skillet over medium-high heat, heat 2 teaspoons iol; add
beef; cook and stir 2 to 3 minutes until bronwed. Using slotted spoon,
remove beef to plate.
In same skillet over medium-high heat, heat remaining 1 teaspoon oil; add
garlic; cook and stir 30 to 60 seconds until fragrant. Add frozen
vegetables, 1/4 cup water, and remaining 1/4 teaspoon each salt and pepper;
cook, covered, 3 minutes until tender.
Meanwhile, in small bowl stir peanut butter and remaining 1/2 cup water to
blend; add to skillet along with beef and any accumulated juices. Cook,
stirring 1 to 2 minutes longer until heated through and coated with sauce.

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NOTES : If hot chili oil is unavailable, use 3 teaspoons vegetable oil for
cooking beef and vegetables and add a few drops of hot red pepper sauce to
peanut sauce.
Per serving: 333 cal; 23 g fat; 54 mg chol; 445 mg sod; 11 g carbs; 4 g
fiber; 28 g prot