Diabetic Low Fat Fish Steaks With Mushroom Sauce Recipes

GOTTA BE THE BEST LOW FAT MUSHROOM SAUCE EVER!!

Steps:

• This sauce is really quick and only takes about 5 minutes to make once everything is prepared!
• White mushrooms are fine to use if you don't have Portabelo and you can chop them or slice them - whatever you prefer.
• Put the oil or butter in a medium sized fry pan with the mushrooms and cook them on a medium heat until they start to soften slightly. Add 3/4 can of evaporated milk and the tablespoon of balsamic vinegar and keep it at a medium heat.
• While the mushrooms are cooking in the milk (this won't take long!) quickly mix a little of the milk with the cornflour to form a paste. Add this to the sauce and keep stirring and it will start to thicken. Don't be afraid to bring it to the boil, it won't go funny.
• This is where it is up to you how thick you want the sauce! If it becomes too thick just add more Evaporated Milk till you get the desired consistency. If it is not thick enough just make up some more cornflour paste and add it a little at a time until it is just right. You really can't fail to get it the way you want. The best advice I can give is don't have the pan too hot and make sure you keep stirring!
• Also taste it before you add any salt and pepper as the Balsamic gives it such a nice flavour you don't want to overpower the sauce with too much salt and pepper. If it doesn't have enough flavour, add another dash of Balsamic Vinegar. It really is that simple!
• Pour it over steak and chips or any meat that takes your fancy! Or you can cook up some cubed chicken breast and add them to the sauce and serve with mashed potatoes and greens for a healthy delicious meal! This recipe can easily be doubled.
• One tip to give it your sauce more flavour is after you have cooked your steaks use the same pan and leave the juice. It saves on washing and adds that richness. Get saucy!

DIABETIC, LOW-FAT FISH STEAKS WITH MUSHROOM SAUCE

Steps:

• Thaw fish, if frozen.
• Arrange fish steaks in an 8x8x2-inch baking dish.
• Cover with vented clear plastic wrap.
• Cook on 100% power (high) for 4 to 8 minutes or till fish flakes easily when tested with a fork.
• Keep warm while preparing sauce.
• In a 2-cup measure stir together cornstarch, bouillon granules, and salt.
• Stir in milk all at once.
• Cook, uncovered, on high for 1 1/2 to 3 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds.
• Stir in mushrooms and carrot.
• Cook for 30 to 60 seconds more or till heated through.
• Stir in lemon peel.
• Serve over fish steaks.
• Sprinkle with parsley.

SALISBURY STEAKS WITH MUSHROOM SAUCE (LOW-FAT)

Steps:

• In a bowl, combine beef, flour, Worcestershire sauce, onion, and spices; blend gently thoroughly mixing all ingredients.
• Add milk and mix again.
• Shape into 8 patties, cover and refrigerate.
• Meanwhile, place mushrooms in a small bowl.
• Cover with hot water and soak 20 to 30 minutes; chop and set aside.
• Strain water through a paper towel into a clean bowl (this will remove any dirt).
• Save the liquid.
• Add enough beef broth to saved liquid to make 1 cup.
• Add red wine and stir well.
• Place a heavy nonstick skillet over medium-high heat.
• Add patties and brown them thoroughly on each side.
• Remove from skillet and drain on paper towels.
• Pour off any liquid in skillet and return skillet to heat.
• Add chopped mushrooms, liquids, and carrots to skillet.
• Bring liquid to a boil and reduce it by a third.
• Add beef patties, reduce heat and simmer 10 minutes.
• Sprinkle patties with parsley and serve hot.
• Serve with baked potatoes and fresh green salad, if desired.