Daily Dish for Wednesday, October 21st 2020

This will be our Fish and Salmon Seafood day for Wednesdays of the week. I hope you enjoy it as much as I had time making it!

Oven-Fried Fish Nuggets

Ingredients

• 1/3 cup seasoned bread crumbs

• 1/3 cup crushed cornflakes

• 3 tablespoons grated Parmesan cheese

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1-1/2 pounds cod fillets, cut into 1-inch cubes

• Butter-flavored cooking spray

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Directions

• In a shallow bowl, combine the bread crumbs, cornflakes, Parmesan cheese, salt and pepper. Coat fish with butter-flavored spray, then roll in crumb mixture.

Place on a baking sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until fish flakes easily with a fork.

• Freeze option: Cover and freeze unbaked fish nuggets on a waxed paper-lined baking sheet until firm. Transfer to a resealable freezer container; return to freezer. To use, preheat oven to 375°. Bake nuggets on a rack on a greased baking sheet 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts

9 piece: 171 calories, 2g fat (1g saturated fat), 66mg cholesterol, 415mg sodium, 7g carbohydrate (1g sugars, 0 fiber), 29g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.

Cheese & Herb Potato Fans

Ingredients

• 8 medium potatoes

• 1/2 cup butter, melted

• 2 teaspoons salt

• 1/2 teaspoon pepper

• 2/3 cup shredded cheddar cheese

• 1/3 cup shredded Parmesan cheese

• 2 tablespoons each minced fresh chives, sage and thyme

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Directions

• Preheat oven to 425°. With a sharp knife, cut each potato crosswise into 1/8-in. slices, leaving slices attached at the bottom; fan potatoes slightly and place in a greased 13x9-in. baking dish. In a small bowl, mix butter, salt and pepper; drizzle over potatoes.

• Bake, uncovered, 50-55 minutes or until potatoes are tender. In a small bowl, toss cheeses with herbs; sprinkle over potatoes. Bake about 5 minutes longer or until cheese is melted.

Cheese and Herb Potato Fan Tips

What can I do with lots of potatoes?

Potatoes work wonders at breakfast, lunch or dinner. Keeping a bag on hand can help whip up tasty sides in no time. If you find yourself with a plethora of potatoes, check out these potato recipes.What goes well with potatoes for dinner?

You can serve potatoes with almost anything for dinner! They're extremely versatile. This potato dish pairs well with roast chicken, meatloaf or garlic-butter steak.Can I freeze potatoes?

Yes, you can freeze potatoes. To freeze, cool them fully and place into an airtight bag or container. For best quality, we recommend fully preparing your potatoes and adding a fat (like butter or oil). Plain frozen potatoes can release a lot of water.

Nutrition Facts

1 potato: 318 calories, 15g fat (10g saturated fat), 43mg cholesterol, 797mg sodium, 39g carbohydrate (3g sugars, 4g fiber), 8g protein.

Easy Broccoli Salad

Ingredients

• 1-1/2 cups fresh broccoli florets

• 3/4 cup shredded cheddar cheese

• 4 bacon strips, cooked and crumbled

• 1/4 cup finely chopped onion

• 3 tablespoons mayonnaise

• 2 tablespoons white vinegar

• 1 tablespoon sugar

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Directions

• In a bowl, combine the broccoli, cheese, bacon and onion. In another bowl, whisk the mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. cover and refrigerate for at least 1 hour before serving.

Nutrition Facts

3/4 cup: 420 calories, 35g fat (13g saturated fat), 63mg cholesterol, 585mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 15g protein.

Brown Sugar-Glazed Salmon

Ingredients

• 1 salmon fillet (1 pound)

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 3 tablespoons brown sugar

• 4 teaspoons Dijon mustard

• 1 tablespoon reduced-sodium soy sauce

• 1 teaspoon rice vinegar

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Directions

• Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler.

• In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.

Fruit-Filled Raspberry Ring

Ingredients

• 2 packages (6 ounces each) raspberry gelatin

• 4 cups boiling water

• 1 quart raspberry sherbet

• 1 can (14 ounces) pineapple tidbits, drained

• 1 can (11 ounces) mandarin oranges, drained

• 1 cup sweetened shredded coconut

• 1 cup miniature marshmallows

• 1 cup sour cream

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Directions

• In a large bowl, dissolve gelatin in boiling water. Stir in sherbet until melted. Pour into an 8-cup ring mold coated with cooking spray. Chill overnight or until firm.

• In another large bowl, combine the pineapple, oranges, coconut, marshmallows and sour cream. Cover and chill. To serve, unmold gelatin onto a serving plate. Spoon fruit mixture into center of ring.

Nutrition Facts

1 each: 180 calories, 5g fat (4g saturated fat), 12mg cholesterol, 68mg sodium, 32g carbohydrate (28g sugars, 1g fiber), 2g protein.