HEALTHY SOLE ROLL-UPS
This is tasty lighter dish, good for low fat and low calorie diets. Serve with some steamed veggies or a tossed salad.
Provided by _Pixie_
Categories < 30 Mins
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wrap each sole fillet around carrot and secure with toothpick.
- Place in shallow baking dish.
- Combine broth and lemon juice and pour evenly over fish.
- Sprinkle with black pepper.
- Mix the crumbs and oregano.
- Sprinkle on top of the fish.
- Sprinkle with parmesan cheese.
- Bake at 450F 10-12 minutes until the fish is done.
Nutrition Facts : Calories 223.2, Fat 3, SaturatedFat 0.8, Cholesterol 82.8, Sodium 284.4, Carbohydrate 13.8, Fiber 2.2, Sugar 3.7, Protein 34.1
HEALTHY HOMEMADE MANGO FRUIT ROLL-UPS
These bright yellow beauties are 100% fruit, which means there's no added sugar and no ingredients I can't pronounce without phonetically sounding them out. There's also no dehydrator required. So essentially, if you've got mangoes and an oven, you've got healthy homemade fruit roll-ups, which are the ultimate back-to-school snack for fruit leather lovers of all ages. From Just a Taste.
Provided by Sharon123
Categories Mango
Time 4h10m
Yield 8 roll ups
Number Of Ingredients 2
Steps:
- Preheat the oven to 175ºF and line two rimmed baking sheets with Silpats or parchment paper.
- Puree the mango in a food processor or blender until smooth.
- Divide the purée evenly between the two prepared pans, and using an off-set spatula, spread the purée as flat and as evenly as possible until it's about 1/8-inch thick.
- Bake the purée for 3 to 4 hours. (See Note) The fruit roll-ups are done when the purée is dry to the touch and pliable. If the bottom side of the roll-ups is still wet after some time, flip the roll-ups over and continue baking them until they are fully dried.
- Remove the roll-ups from the oven. Place a piece of wax paper on top of the roll-ups and then peel off the wax paper and the roll-ups together. Cut the sheet into long strips and then roll up the strips.
- Note:.
- The total baking time will vary depending on the exact thickness of your fruit roll-ups and the differing temperatures of ovens.
- The fruit roll-ups will last for up to 1 week when stored in an air-tight container.
Nutrition Facts : Calories 49.6, Fat 0.3, SaturatedFat 0.1, Sodium 0.8, Carbohydrate 12.4, Fiber 1.3, Sugar 11.3, Protein 0.7
BROCCOLI-STUFFED SOLE
"My husband isn't big on seafood, but he dives into this dish," notes Edna Lee of Greeley, Colorado. "Lemon enhances the mild-tasting sole, and the broccoli and cheese stuffing makes this fish special enough for company."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. , Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with cooking spray. Pour remaining butter mixture over roll-ups. , Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.
Nutrition Facts : Calories 190 calories, Fat 6g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 478mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
ROLLED FILLETS OF SOLE
Baking fillet of sole en papillote (in parchment) keeps its delicateflavor intact. Here, fillets are topped with arugula and seasoned with salt and pepper. Then they are rolled, topped with oranges, and drizzled with orange juice and olive oil. Finally, the fish is wrapped in parchment paper and baked.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down; using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange; remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice.
- Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Lay the fillets on a work surface, skinned side up, and top each with a layer of arugula leaves. Season with half the salt and pepper, and roll up tightly. Place one fillet seam side down on each length of parchment paper near the crease. Combine the orange zest, juice, and segments; olive oil; oregano; and remaining salt and pepper. Spoon the dressing with segments over each fillet. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
- Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron); bake 25 to 30 minutes or until fully puffed. Remove from oven; open carefully. Transfer fillets to a plate; spoon cooking liquid and orange segments over.
Nutrition Facts : Calories 276 g, Cholesterol 54 g, Fat 11 g, Fiber 1 g, Protein 37 g, Sodium 832 g
SUMMER VEGETABLE ROLL-UPS
Treat vegetarians to these Italian-inspired aubergine, pepper and courgette rolls with ricotta cheese and basil pesto
Provided by Mary Cadogan
Categories Lunch, Main course, Starter
Time 45m
Yield Serves 4 as a light lunch or 6 as a starter
Number Of Ingredients 8
Steps:
- Cut each aubergine and courgette into 6 slices lengthways. Line a grill pan with foil and arrange the aubergine and courgette slices over it. Brush them liberally with oil, then season. Grill until lightly browned, then turn over and repeat. Remove and leave to cool, keeping the 2 vegetables separate.
- Quarter the peppers and remove the seeds. Place on the grill, skin-side up, and grill until the skins are blackened. Transfer to a bowl and cover with foil. When cool enough to handle, peel off the skins.
- Mix the ricotta and pesto with a little seasoning. Put an aubergine slice on your work surface and spread with a little ricotta mix. Cover with a courgette slice and spread with a little more ricotta mix. Top with a pepper slice, then roll up from one end and secure with a cocktail stick if necessary. Place on a platter and repeat with the remaining vegetables and ricotta mix to make 12 roll-ups.
- Toast the pine nuts in a dry frying pan until golden. Drizzle a little oil over the roll-ups, then scatter with pine nuts and basil leaves. Serve at room temperature.
Nutrition Facts : Calories 360 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
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