Low Fat Fish Bake With Butternut Squash Rice Recipes
LOW FAT GARDEN VEGETABLE BAKE (WITH BISQUICK)
I got this healthy and very low fat recipe from the Betty Crocker website. You can play around with the recipe depending on your preferences (or what you have on hand). You can use 1 cup of sweet peas, chopped broccoli or 1-inch asparagus pieces for the zucchini.
Provided by blucoat
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F Spray 8-inch square (2-quart) glass baking dish with cooking spray. Sprinkle 1/4 cup of the cheese in baking dish. Top with zucchini, corn, tomato and onion. Sprinkle remaining 1/4 cup cheese over vegetables.
- In small bowl, stir remaining ingredients until blended. Pour over vegetables and cheese.
- Bake uncovered 32 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. [High Altitude (3500-6500 ft): Increase Bisquick Heart Smart® mix to 1 cup. Bake 35 to 38 minutes.].
Nutrition Facts : Calories 43, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.8, Sodium 257.4, Carbohydrate 8.6, Fiber 1.1, Sugar 4.3, Protein 2.4
BROCCOLI FISH BAKE
Make and share this Broccoli Fish Bake recipe from Food.com.
Provided by BrendaM
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In 2 quart shallow baking dish, arrange broccoli.
- Top with fish.
- In small bowl mix soup and milk and pour over fish.
- Sprinkle cheese over soup mixture.
- Mix bread crumbs, margarine and paprika and sprinkle over cheese.
- Bake for 20 minutes or until fish flakes easily when tested with fork.
CRISPY CAULIFLOWER FISH BAKE
Comfort food with fish. From Curtis Stone's special dishes for Coles Supermarkets, haven't made it yet but I suspect it would work well. You could use any fish really or even chicken.
Provided by Chickee
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 220°C conventional/200°C fan forced.
- Place cauliflower and milk in a medium sized saucepan over medium heat. Bring to low simmer and cook for 5-7 minutes, until soft.
- Strain cauliflower and reserve milk.
- Puree cauliflower in blender until very smooth and thick. Add reserved milk if needed. Season with salt and pepper to taste and set aside.
- Heat 1 tbsp oil in large frying pan over medium heat and add onion. Cook for 3 minutes until softened.
- Add carrots, celery and garlic and cook for 5 minutes until tender. Season with salt and pepper to taste.
- Add fish, cauliflower purée and dill into the pan with the onion mixture and combine well. Pour into small greased baking dish.
- Toss bread with 1 tbsp oil. Scatter over fish mixture. Bake on top rack in oven for 20 minutes, or until bread is golden brown. Remove from oven and serve.
Nutrition Facts : Calories 214.9, Fat 12.6, SaturatedFat 4.5, Cholesterol 21.4, Sodium 145.8, Carbohydrate 19.8, Fiber 4.9, Sugar 5.7, Protein 8.5
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