Some simple, yet tasty, salmon recipes from Costco Connection

The second requires a bit more prep because it involves putting salmon pieces and veggies on skewers with onions and mushrooms.

Low salt, low fat and low sugar recipes are the main reason readers come to this site, so I’m always on the look-out for more great, and easy to make recipes. I found these two salmon recipes in the May issue of The Costco Connection, Costco’s magazine.

In another sheet of aluminum foil, place your four pieces of salmon and separate with aluminum foil. Then rub in marinades for each.
Grilling salmon is a luscious experience. Click the links here to see two grilled salmon recipes form Costco.

One is for grilled salmon with grilled vegetables. I’ve done variations of this many times, either grilling veggies on skewers or in big pans. This calls for putting zucchini, pepper and onions in foil, seasoning with basil, garlic and olive oil and then just grilling the packet for five minutes. What could be easier? The salmon itself int his recipe is simply brushed with olive oil and grilled. Continue reading “Some simple, yet tasty, salmon recipes from Costco Connection”

Advertisements

Slow-Roasted chicken with lots of garlic

Garlic is one of my old-time food loves. Growing up Italian, it was always around and I came to love it. As an adult, I had roasted garlic for the first time and feel in love with that a swell. So whenever I see a recipe that talks about lots of garlic, like this one from Bon Appetit, I’m interested.

Try skinless chicken breasts instead of the whole chicken to cut the fat.
Try skinless chicken breasts instead of the whole chicken to cut the fat.

Slow-roasted chicken with all the garlic was the headline in the BA newsletter I received recently. I had to click through. As with most recipes I see, I’d make some modifications to make it lower-fat and lower-salt. Use chicken breasts instead of a whole chicken as the recipe calls for. Continue reading “Slow-Roasted chicken with lots of garlic”

Here’s why I should only cook, never bake

I miss my snack cakes (I’m talking to you HoHos, Ring Dings, Yodels and Ding Dongs) so much on my low-fat diet. But this recipe is not going to replace them.

“Cooking is an art, baking is a science.” That phrase has been a round in print since at least 1967, according to one source I found. The corollary to that for me is —  stick to cooking, avoid baking. I am not now, nor ever will be a scientist.

My deflated, soggy three-ingredient muffins.
My deflated, soggy three-ingredient muffins.

Baking is a science because baking recipes really are formulas. Change one amount or one ingredient and it all goes haywire, much like all the test tubes I blew up in science class while trying to distill wood my freshman year in high school.

I like to use recipes as a starting point, not as dictates, so I always mess something up while baking. Continue reading “Here’s why I should only cook, never bake”

Eating out salt, fat and calorie minefields from WebMD

The deep dish pizza hit closest to home for me since Chicago is the home of deep dish. I often ate deep dish before my 2012 angioplasty. Since then, I’ve had it four times in three and a half years.

I’ve been writing this week about a special issue of the WebMD newsletter dealing with eating out. One article got very specific about items to avoid as various fast-food outlets and what to buy instead.

Deep dish pizza--those were the days my friend, we thought they'd never end.
Deep dish pizza–those were the days my friend, we thought they’d never end.

I pointed out those substitutes all were too high in salt, as far as my diet is concerned. This post looks at another article entitled Worst Restaurant Meals.

Continue reading “Eating out salt, fat and calorie minefields from WebMD”

Tilapia — with a little chili kick

I recently saw this recipe from trainer Jillian Michaels on her site that I thought might interest you, especially if you’re into spicier fare

Tilapia is one of my go-to fish choices these days because its quick to make. It’s not supposedly as healthy for us as salmon or other good-fat fish, but it can be made in lots of ways, check some of ym past recipes for it on our recipe page.

Tilapia is a fast, easy dish to make at home, or enjoy out as I did with this meal.
Tilapia is a fast, easy dish to make at home, or enjoy out as I did with this meal.

I recently saw this recipe from trainer Jillian Michaels on her site that I thought might interest you, especially if you’re into spicier fare. It includes chili powder and garlic powder. Continue reading “Tilapia — with a little chili kick”

An original eggplant recipe from the Frank family, next generation

Both teams dived in and created two amazing dishes. My daughter’s eggplant dip was judged the winner, mainly because my father-in-law didn’t like having the skin of the eggplant still on the dish my son and daughter-in-law made. I enjoyed both dishes and ate both that day.

Christmas 2015 brought a rare and special gift for me, both my adult children and their partners were able to be back in our home for Christmas dinner. My son lives in St. Paul, Minn. these days and my daughter is even farther away in Portland, Ore., so this was truly a very special holiday for me, and one that ended up producing some new holiday dishes I recommend to you, especially if you’re a fan of eggplant as I am.

I was creating an extensive low-salt, low-fat, low-sugar Christmas menu but also was thinking about my daughter’s vegetarian diet when I decided to give my children a menu challenge of their own — we would stage Battle Eggplant ala the old Iron Chef show, a program we enjoyed watching together when they were younger.

The contestants, from left to right, Matt and Kelsey, me, Daniel and Jenny.
The contestants, from left to right, Matt and Kelsey, me, Daniel and Jenny.

I presented them each with a large eggplant and opened our kitchen to them in terms of spices and other ingredients. Anything we had was open to use, much like the Iron Chef shows. My wife’s family, which came after the cooking was done to eat dinner with us as well, would be the judges and not know who made which dish. Continue reading “An original eggplant recipe from the Frank family, next generation”

Shrimp for everyone — if you like spicy, saucy dishes

The first few have either too much spice or too much sauce or other item, like butter on a roll, that I can no longer eat.

Shrimp is something I can eat on my post-angioplasty diet, according to the nutritionists I’ve consulted. The days when shrimp were thought to somehow be bad for cholesterol apparently have past.

So I was excited to see this Cooking Light compilation of more than 100 shrimp recipes, until I started scrolling through them.

The first few have either too much spice or too much sauce or other item, like butter on a roll, that I can no longer eat.

The grilled lemon bay shrimp could be one I’d enjoy, minus the salt in the recipe. Here’s the ingredient list:

2 tablespoons fresh lemon juice
1 tablespoon olive oil $
1/2 teaspoon salt [omit this see if you notice the difference]
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
32 large shrimp, peeled and deveined (about 1 1/2 pounds) $
32 fresh bay leaves
4 large lemons, each cut into 8 wedges
Cooking spray

John