Lemon tilapia fillet dinner recipes - suitable for diabetics and others

These healthy and tasty menu and recipes has lemon tilapia a starter fillet with Unfried green tomatoes, colorful bell pepper salad and buttermilk pie for dessert.

LEMON TILAPIA FILET

4 Tilapia fillet (5 oz)

1 / 2 Tsp salt

1 / 2 Tsp paprika

2 Lemons; Slice into 6 slices

1/4 Cup shredded carrots

2 TBSP chopped fresh dill

2 TBSP chopped fresh parsley

4 TSP butter

Oven to 400 degrees. Sprinkle tilapia fillet with salt and pepper. Cut 4 pieces of parchment paper in 13 "x 9" rectangles. Place 3 lemon slices crosswise in the middle of each rectangle parchment. Top the fillets with lemon. Sprinkle carrot, dill and parsley evenly over fillets. Top each with 1 teaspoon of butter. Fold parchment papers, to make packages. Fold folds, but leave enough space for air circulate. Place Plackets on a baking sheet and place in the oven. Bake 18-22 minutes or until fish in is fully opaque. Serve immediately.

For 4 persons. Per serving: 174 calories, 29 g protein, 1 g Kohlenhydrate.Dieses recipe is adapted a recipe in cooking light magazine.

UNFRIED GREEN TOMATO

1/4 Cup flour

1/4 Cup yellow cornmeal

1 / 8 Teaspoon salt

1 / 4 Teaspoon of freshly ground black pepper

Pinch of SPLENDA

3 Green tomatoes into slices cut into 1 / 2-in a thick disc-15-16 discs should have

1/3 Cup fat-free milk

Cooking spray

Oven to 400 degrees. In a shallow Bowl, combine flour, cornmeal, salt, pepper and SPLENDA. Pour milk in a small bowl; Immerse tomato slices, at a time in the milk then excavate in flour mixture. Brush easily both sides of the tomato slices with cooking spray. Place a baking sheet in the oven and heat for 5 minutes. You coat delete from the oven and immediately with cooking spray. Place tomato slices on hand. Rotate baking at 400 degrees 25 minutes, about halfway through cooking time.

COLORFUL PAPRIKA SALAD

1 medium green bell pepper, seeded and diced

1 medium red bell pepper, seeded and diced

1 medium yellow bell pepper, seeded and diced

1/2 Cup diced red onion

1 can whole kernel corn, drained

1 can black beans, drained and rinsed

1 Clove of garlic, finely chopped

1 Tsp of chopped cilantro

1/4 Cup olive oil

4 El red red wine vinegar

1 TEASPOON lime juice

freshly ground black pepper

In a salad bowl, combine peppers, onion, corn, garlic and coriander. Toss to mix. Add olive oil, vinegar and lime juice. Add black pepper and to throw again. Add beans and throw you, mix well. Before serving chill.

BUTTERMILK PIE

1 9-in unbaked pastry shell

1 3/4 Cups equal sugar-Lite

1/4 Cup all purpose flour

1 / 4 TEASPOON salt

1/2 Cup butter, melted

1 large egg

1/2 Cup egg substiture

1/2 Cup low -fat buttermilk

1 Teaspoon vanilla extract

Lemon extract 1 tsp

Oven to 350 degrees.

Combine equal mixing bowl, flour and salt in a medium. Add butter, egg and egg substitute. Flip with a rotary or electric mixer. Buttermilk, struck with a wooden spoon stir. Mix in flavours. Pour into pastry shell and Bake 45 to 50 minutes. Allow to cool before cutting.

Enjoy!

For more Linda's recipes and diabetic information http://diabeticenjoyingfood.squarespace.com