Lightly coat cod fillets in seasoned flour. Set aside.
Heat 1 tbsp olive oil in a saucepan. Cook onion over medium heat for 3-4 mins, until soft. Add garlic and cook for 1 min. Add cannellini beans and parsley. Cook for 2 mins, until hot, then transfer to a food processor and puree along with 2 tbsp olive oil. Mix in 1-2 tbsp water. Season.
Heat remaining olive oil in a frying pan over high heat. Cook cod fillets for 2-3 mins per side, until golden brown. Serve on a bed of cannellini hummus with shredded carrots and lemon wedges.
Thaw peas and set aside.
Stir fry carrots in oil for 5 minutes or until tender, but still crisp.
Do not allow to brown.
When carrots are done, add peas and heat through.
Remove from heat and add remaining ingredients.
Stir until all are coated with the sauce.
Whisk orange juice, broth, honey (if using) and cornstarch in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes.
Stir the juice mixture and add to the carrots . Cover and continue cooking, stirring occasionally for 2-3 minutes. Add butter and continue to cook until the butter melts and the carrots are tender, 2-3 minutes. (Note the if you are usng shredded carrots, your cooking time will be shorter.).
Serve.
Whisk together olive oil, vinegar, mustard, garlic, pepper, and salt until well blended; fold in cheese.
Break the leaves off of both heads of lettuce, tear them by hand; wash and drain.
In a large wooden bowl, toss lettuce with shredded carrots and cabbage.
Garnish with croutons and top with dressing to taste.
Cook rice according to package instructions. Serve in bowl topped with shredded carrots, diced avocado, and julienned cucumber. Season with soy sauce and top with a dollop of fat-free spicy mayo.
Spicy Mayo Recipe: Stir 3 tbsp of plain, fat-free Greek yogurt in with desired amount of Sriracha.
eas in colander and rinse with cold water.
Place Ham
Sprinkle the lamb with cayenne pepper and season with salt and pepper
00\u00b0F. Season the lamb with salt and pepper, roll it
an until golden brown. Deglaze with vinegar and 3/4 cup
50\u00b0F. Rub the lamb with salt, black pepper and cayenne
tir into the sauce along with the almonds and spinach. Season
In a large bowl, combine the carrots, onions, sugar, salt and celery salt.
Transfer to an ungreased 1-1/2-qt. baking dish and dot with butter.
Cover and bake at 325\u00b0 for 45-50 minutes or until carrots are crisp-tender.
ut portion for another recipe. Scrub the carrots and radishes, but do
In a large pot, bring beef broth to a boil. In a small bowl, mix flour with milk.
Add to beef broth. Bring to a boil for 2 minutes. Remove from heat. Whisk in egg yolk and butter. Add pickles and pickle juice, potatoes and carrots.
Heat through, but do not boil. Remove from heat. Garnish with shredded carrots and serve. One bowl diabetic exchange contains 1/4 vegetable, 3/4 bread and 1 fat.
edium-high heat.
Add carrots, potatoes and onion; cook, stirring
Soak seaweed thoroughly in water. Rinse with cold water and cut into strips, then blanch.
Set aside. Toast wheat germ until golden brown.
Heat 1 tablespoon oil to saute shredded carrots and pour in water.
Add seaweed and Japanese bean paste (miso soup base). Boil until soup is thick. Add sesame oil and pepper. Splash in the wheat germ.
Stir well and serve.
Lightly toss together carrots and onion.
Put sugar and salt with mixture until combined.
Spread in 1-quart casserole.
Dot with butter.
Bake, covered, at 325\u00b0 for 1 hour.
Combine all ingredients, except salt and carrots.
Simmer until the barley is cooked, about 45 minutes.
Season to taste with salt, if needed, and garnish with shredded carrots, if desired.
In large saucepan, combine first nine ingredients; bring to boil.
Reduce heat; cover, and simmer for one hour or until peas are tender, stirring occasionally.
Add salt and pepper.
Simmer 10 minutes longer.
In small batches, puree soup in blender. Return to pan and heat for 5 minutes.
Garnish with shredded carrots.
Saute zucchini and onion in 4 tablespoons margarine until tender.
Combine zucchini and onion with sour cream, cream of chicken soup, shredded carrots and 1 1/2 cups bread crumbs in 1 1/2-quart greased casserole.
Sprinkle with remaining crumbs tossed with 2 tablespoons margarine.
Bake for 30 minutes at 350\u00b0.