Lemony Fish Over Vegetables And Rice Recipes

LEMONY FISH OVER VEGETABLES AND RICE

Steps:

• In 12-inch nonstick skillet, cook rice and margarine over medium heat 2 to 3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling; reduce heat. Cover and simmer 10 minutes.
• Stir in vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces; arrange on rice mixture. Sprinkle fish with lemon-pepper seasoning; drizzle with lemon juice. Reduce heat. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.

LEMONY FISH OVER VEGETABLES AND RICE

Steps:

• 1. Cook rice and butter in 12-inch nonstick skillet over medium heat 2 to 3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling reduce heat. Cover and simmer 10 minutes.2. Stir in frozen vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces arrange on rice mixture. Sprinkle fish with lemon pepper drizzle with lemon juice. Reduce heat.3. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.1 SERVING: Calories 255 (Calories from Fat 65) Fat 7g (Saturated 4g) Cholesterol 75mg: Sodium 320mg Carbohydrate 22g (Dietary Fiber 3g) Protein 26g o % Daily Value: Vitamin A 64% Vitamin C 72% Calcium 4% Iron 8% o Exchanges: 1 Starch, 1 Vegetable, 3 Very Lean Meat, 1 Fat o Carbohydrate Choices: 1 1/2together timeVolunteer time to the family. Have each family member write on 3 5-inch note cards what they will volunteer to do. Perhaps "This card entitles you to spend the day with only me at the movies" or "I will help you clean the kitchen next week" or "I will help you wash the car next Saturday."

FISH WITH VEGETABLES & RICE

Steps:

• Thaw fish, if frozen.
• In a 2-quart casserole combine celery, green onion, green or sweet red pepper, water, and tarragon.
• Cook, covered, on 100% power (high) for 3 to 5 minutes or till tender, stirring once.
• Stir in chicken broth.
• Cook, uncovered, on high for 4 to 6 minutes or till mixture boils.
• Stir in rice.
• Cover and let stand for 5 minutes.
• Stir in cheese.
• Spread rice mixture evenly in an 8 x 8 x 2-inch baking dish.
• Arrange fish atop rice.
• Cook, covered with vented clear plastic wrap, on high for 4 to 7 minutes or till fish flakes easily when tested with a fork.

SPICE-RUBBED FISH WITH LEMONY RICE

Steps:

• In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, 4 minutes. Stir in rice and poppy seeds (if using) and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes.

LEMONY FISH OVER VEGETABLES AND RICE

Steps:

• 1. Cook rice and butter in 12-inch nonstick skillet over medium heat 2 to 3 minutes, stirring occasionally, until rice is golden brown. Stir in water, seasoning packet from rice mix and lemon peel. Heat to boiling reduce heat. Cover and simmer 10 minutes.2. Stir in vegetables. Heat to boiling, stirring occasionally. Cut fish into 4 serving pieces arrange on rice mixture. Sprinkle fish with lemon pepper drizzle with lemon juice.3. Reduce heat. Cover and simmer 8 to 10 minutes or until fish flakes easily with fork and vegetables are tender. Sprinkle with parsley.FOOD for THOUGHT This simple recipe is a huge help when you need to prepare dinner in a flash. If you don't like the frozen vegetable combination, select one you prefer and prepare the dish the same way."This tastes great on the post-chemo days after a bout with diarrhea. I eat this with a large strawberry smoothie made with strawberries, frozen daiquiri mix and ice cubes in the blender. It's a great potassium booster that tastes sensational, too." -ANNE R.NUTRITION FACTS: High in magnesium, vitamins A and C and folic acid good source of fiber1 Serving: Calories 255 (Calories from Fat 70) Fat 8g (Saturated 4g) Cholesterol 75mg Sodium 330mg Potassium 530mg Carbohydrate 23g (Dietary Fiber 3g) Protein 26g % DAILY VALUE: Vitamin A 64% Vitamin C 72% Calcium 4% Iron 8% Folic Acid 18% Magnesium 18% DIET EXCHANGES: 1 1/2 Starch, 3 Very Lean Meat, 1 FatHelpful For These Side Effects: (n), (d)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

LEMONY STEAMED FISH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 6 foil squares large enough for each fillet.
• Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

LEMON BASMATI RICE

Steps:

• Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.