Slimming Recipe # 2 - SALMON WITH SUN-DRIED TOMATO SAUCE

If you are looking for weight loss management or slimming recipes, we have solutions with our new monthly  dinner menus!  Low in fat and healthy.

SALMON WITH SUN-DRIED TOMATO SAUCE

2 tbsp. olive oil 
2 tablespoons shallots -- minced 
2 tbs. lemon juice 
1/2 cup dry white wine 
6 sun-dried tomatoes, finely minced 
½ tsp. salt 
1/2 tsp. black pepper 
1 tsp dried basil 
1 tsp. dried thyme 
1/2 tsp dried rosemary 
1/2 cup dry bread crumbs 
4 skinless salmon fillets, about 4 oz. each 

In a 10-inch nonstick skillet, heat 2 teaspoons of oil over medium heat. Add shallots and saute, stirring constantly, until lightly golden, about 1 minute. Add lemon juice, wine, and sun-dried tomatoes. Turn heat to medium-high and cook until sauce is reduced, about 2 minutes. Season with salt and pepper and set aside.

preheat oven to 400F. 

Lightly grease a 9x13x2-inch ovenproof casserole with cooking spray. On a piece of wax paper, combine basil, thyme, rosemary, and bread crumbs. Dredge each fillet in bread crumb mixture, coating well. Transfer fillets to prepared pan and place 2 inches apart. Drizzle with1 tbs. of oil.
Bake in a preheated oven just until fish is opaque, about 8 to 10 minutes. Transfer to serving platter, slice each fillet in half crosswise, spoon sauce over fillets, and serve. 

4 servings. Per serving:

Calories: 330
Protein: 34 g
Carbohydrates: 13 g
Sodium: 590 mg
Fat: 13 g
Cholesterol: 83 mg

PASTA ALFREDO

1 onion, chopped
3 cloves garlic, minced
2 teaspoons vegetable oil
1 cup skim milk
1 cup chicken broth
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
1 half lb. bag medium egg noodles

In a medium saucepan, heat oil over medium heat. Add onion and garlic, and saute until golden brown.  In a small saucepan, stir together milk, chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in Parmesan cheese. Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.  Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce. 

4 servings. Per serving:

Calories: 335
Protein: 17 g
Carbohydrates: 40 g
Sodium: 750 mg
Fat: 9 g
Cholesterol: 65 mg