Diabetic Low Fat Fish Steaks With Mushroom Sauce Recipes

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GOTTA BE THE BEST LOW FAT MUSHROOM SAUCE EVER!!



Gotta Be the Best Low Fat Mushroom Sauce Ever!! image

This sauce is so simple and tastes absolutely divine! It can be used in so many ways! I stumbled over it when I didn't have the ingredients I wanted in the kitchen and thought I would be adventurous. Well good on me!!! This is a definite regular in our house over a big fat T-bone with chips and salad but we also have it with chicken and mashed potatoes. I truly love making this sauce because you really can't go wrong! The only wrong thing you can do...is not try it!!! It is LOW FAT too!!!

Provided by djmjbaker

Categories     Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

500 g portabella mushrooms (these have a much stronger flavour and colour)
1 tablespoon balsamic vinegar
1 teaspoon cornflour
1 (375 ml) can creamy evaporated low-fat milk
salt & pepper
1 dash oil or 1 dash butter

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



Diabetic, Low-fat Fish Steaks with Mushroom Sauce image

Make and share this Diabetic, Low-fat Fish Steaks with Mushroom Sauce recipe from Food.com.

Provided by Dancer

Categories     Halibut

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 (4 ounce) fresh halibut or 4 (4 ounce) frozen halibut, , or other fish steaks (, or other fish steaks)
2 teaspoons cornstarch
1/2 teaspoon instant chicken bouillon granules
1/8 teaspoon salt
1/2 cup skim milk
1 (4 ounce) can sliced mushrooms
1/4 cup shredded carrot
1/2 teaspoon finely shredded lemon, rind of
1 tablespoon snipped fresh parsley

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.

Nutrition Facts : Calories 132.1, Fat 1.7, SaturatedFat 0.4, Cholesterol 56.3, Sodium 319.6, Carbohydrate 4.9, Fiber 0.6, Sugar 1, Protein 23.4

SALISBURY STEAKS WITH MUSHROOM SAUCE (LOW-FAT)



Salisbury Steaks With Mushroom Sauce (Low-Fat) image

This is a nice variation of Salisbury Steaks without the common addition of creamed soup. From the American Heart Association cookbook.

Provided by lazyme

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 lbs lean ground beef
3 tablespoons flour
1 tablespoon Worcestershire sauce
1 medium onion, grated
3/4 teaspoon McCormick's salt-free all-purpose seasoning
1/8 teaspoon pepper
1/2 teaspoon dried thyme, crushed
1/4 cup skim milk
3/4 ounce dried mushroom
1 cup hot water
1/2 cup beef broth, low-sodium
1/2 cup red wine
1/4 cup carrot, grated
3 tablespoons fresh parsley, snipped

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.

Nutrition Facts :

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