Wednesday, April 13, 2011

NEW Recipe!!! Must Try!! :-)

I've been waiting so long to share this with you! :-) I'm on the reader / tester panel for Clean Eating Magazine, and several weeks ago, this recipe was sent to me to try. It was a Big Win! My family doesn't care for fish, so the fact that they actually ate the fish, tells you it was great! Then, we tried it on Chicken and on Pork... Can't go wrong!! It's absolutely fantastic! I serve it with Chipotle Smashed Sweet Potatoes (also incredible, lol!).

Here are direct links:
Pecan Crusted Dinner:  http://billandchelle.com/fitness/recipes.html#Pecan_Crusted
Chipotle Smashed Sweet Potatoes:  http://billandchelle.com/fitness/recipes.html#Chipotle_mashed_sweet_potatoes

And now that the issue has hit the stands, here's the incredible recipe from Clean Eating Magazine (April/May 2011, pg. 44/45


Baked Pecan-Crusted Main DishClean Eating Magazine - fabulous recipe resource!

Recipe Makes 4 servings
Olive Oil Cooking Spray
4 4-oz boneless, skinless Pacific Flounder fillets, rinsed and patted dry.
1.5 tsp raw honey
1.5 tsp prepared mustard
1 packet stevia (I do NOT use stevia, I used Sucanat for this)
1/4 tsp sea-salt
1/8 tsp cayenne pepper
1/4 cup unsalted pecan pieces, toasted adn finely chopped

Directions
ONE:  Preheat oven to 425 °F  Line a large baking sheet with aluminum foil and coat foil with cooking spray. Place fillets on foil.

TWO: In a small bowl, combine honey, mustard, stevia (Sucanat), salt and cayenne. Brush tops of fillets with mustard mixture, dividing evenly.  Sprinkle pecans over top, dividing evenly, and coat tops of fillets with cooking spray. Bake for 12 minutes or until fish flakes easily with a fork.

NOTE: Chicken or pork take longer. Typically ours cook in about 25-40 minutes, depending on the thickness of the meat. The last 10-15 minutes of cooking, add the pecans.

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