I always start the week with a healthy recipe, and this is an exceptionally good one.   I'm not typically a salmon lover, but I do love lemon and dill, add those ingredients,  combine it with crunch, infuse it with butter and lemon juice and it's a game changer for me.  It really is yummy.  And... it's also good with cod, not telling you to substitute cod, just giving you options in case you struggle with salmon 😉

Ingredients

2 salmon filets
2 tablespoons butter or margarine
2 tablespoons lemon juice
1/2 teaspoon salt
1 tsp. lemon pepper
3/4 cup seasoned bread crumbs, or you can use Panko crumbs
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced green
2 teaspoons lemon zest
2 tablespoons dried dill
1/4 teaspoon dried thyme leaves

Steps

Heat oven to 375°F. Spray shallow baking pan with cooking spray. 

Melt butter and whisk in lemon juice.

Pat salmon dry with paper towel. Place salmon, skin side down, in pan; brush with 1 tablespoon of the butter lemon mixture. Sprinkle with salt.

Mix crumbs, cheese, onions, lemon zest, dill and thyme in small bowl. Stir in remaining 1 tablespoon butter. Press bread crumb mixture evenly on salmon.

Bake uncovered 15 to 25 minutes or until salmon flakes easily with fork. Serve immediately.  

Optional:  Finish with a drizzle of fresh lemon juice and serve over a bed of wilted spinach
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#salmon #lemon #dillsauce #yummy #yummyfood #healthyfood #healthy #foodie #jancooksrealfood #jancancook #janspicx #delicious #sushi #seafood #fishing #instafood 

 

Lemony, buttery cod, it's fast, its simple and it's utterly delicious and a great midweek dinner with tons of flavor.  The secret to intense lemon flavor is layering on lemon seasoning, lemon pepper and fresh lemon juice.  This really takes this fish to a new level.  Take a walk on the wild side and then sprinkle on some dill weed for a change, it's wonderful, but I love anything dill.

Instructions:

Brush cod filets liberally with melted butter, then season with lemon seasoning and lemon pepper.  

Preheat your oven to 400 degrees.  Line a pan with parchment paper, bake fish on the parchment for 20-22 minutes until it flakes easily. 

Squeeze fresh lemon juice on top to serve.   Now wasn't that easy?  And healthy, too.  

I also make a Chile Lime version with Trader Joes amazing Chile Lime Seasoning, I'll link it as well.  It's the same procedure, just change the seasonings using lime pepper and Chile Lime Seasoning.  Then squeeze fresh lime juice when you serve.  This is so good with cilantro rice, at least thats what my family thinks, I'm not a fan of cilantro but everybody raves about it.

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#lemon  #cod #fish #yummy #yummyfood #jancooksrealfood #garlicbutter #lent #bakedcod #marinatedfish

It's Monday, we always eat healthy on Monday, so I have an awesome option for you.  

 

Pumpkin Bread Pudding

Here is the original recipe:

3 cups French bread, cubed
⅔ cup 1% low fat milk
¼ cup canned pumpkin
1 egg
1 egg white
8 packets SPLENDA® No Calorie Sweetener with Fiber
¼ teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons chopped pecans

DIRECTIONS

   1. Preheat oven to 350 degrees F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use.
   2. Cut bread into one-inch cubes. Set aside.
   3. Mix milk, pumpkin, egg, egg white SPLENDA® No Calorie Sweetener with Fiber, spices and vanilla together in a medium mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.
   4. Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10-15 minutes or until firm to the touch. Serve warm or chilled.

Serving Size: 1 ramekin (about 4 oz)

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And here are my changes to make it even lower in calories

I used 4 slices of cubed 100% Whole Wheat Nature’s Own bread instead of the french bread the recipe calls for.

I didn’t have Splenda with Fiber, I just used 8 packets of regular Splenda

I doubled the pumpkin pie spice to a heaping 1/2 teaspoon and 1/2 teaspoon of cinnamon

If you have almond milk, this will pull the calories down even further, but I didn’t have it so I used skim milk.

Weight Watcher Calculations for the entire recipe –

• Wheat bread – 2 points for 4 slices
• Pumpkin – 0 points
• 1 egg and 1 egg white – 2 points
• Skim milk – 1 point

That’s 5 points for the entire recipe.  So that comes to 1.25 points per serving, if you add a few pecans and Cool Whip, you will still have less than 2 Weight Watcher points per ramekin.

If you are one of those people who doesn’t care for Splenda, you can substitute sugar or brown sugar, but of course your calories are going to increase.

This would be great with a sauce on it, I personally didn’t think it needed it, and I didn’t want to add the calories. 

I served this with just a dollop of Cool Whip Lite…

The original recipe came from the Splenda web site, check out the original recipe and other great ideas using Splenda here>>>