Please note that these recipes are intended to be used in conjunction with
your Eating Program as ingredient quantities are portions of your program
allowances.
All of the recipes in this category contain or are related to 'Seafood / Fish'.
Click on the recipe titles below to reveal the recipe. Please feel free to
recommend this to others that you know that are on Cohen's Lifestyle program.
Documents
| Recipes |
| Baked Fish with Lemon
|
Fish (allowance)
Lemon (fruit allowance)
Foil
Salad or Vegetables - (allowance)
Cut lemon into rings and place fish on top, close foil and bake until cooked.
I usually have it with just lettuce with the lemon juice as the dressing.
Source: Sara, originally Perth now London
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| Cold Fish Salad
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Fish (allowance)
Bok choy (allowance)
Baby spinach (allowance)
Yellow Squash (allowance)
Mushroom (allowance)
Dill
Black pepper
Garlic powder
Balsamic vinegar
Squeeze of lemon (part of fruit allowance)
Slice vegetables very thinly and season with condiments.
Spray non-stick pan with olive oil and stir fry vegetables quickly. They should be crispy. Put vegetables to one side and let cool.
Cut fish into cubes and keep separate.
Squeeze lemon juice and condiments onto fish. Stir fry fish until soft. Add a touch of water to form a little liquid to cook in. Cool fish.
When vegetables and fish are cool, mix together and sprinkle with balsamic vinegar. Eat cold.
Source: Hilary (Melbourne)
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| Curried Prawn Stirfry
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Prawn Meat (allowance)
Vegetables any desired combination (allowance)
1 tablespoon mayonaise
1 teaspoon curry powder
1/2 - 1 cup water
Fry prawns in frypan dry or with spray of oil,
remove when cooked.
Fry vegetables
Mix up curry, mayonaise and water, add to vegetables.
Add prawns, reduce liquid by simmering , if needed.
Source: Anne (Hamilton, Vic)
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| Dots Fish Pizza
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Tuna (your allowance)
Crispbread
Tomato, capsicum, onion and mushroom (allowance)
Drain tuna and puree with crispbread. Form this into a pizza base on non-stick baking paper. Top with vegetables and herbs to taste. Bake or grill until vegetables are tender.
Source: Jan 2004 Newsletter
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| Fish cakes and sweet chili sauce
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Place your fish allowance and 2 biscuits with seasoning into a food processor and blend. Makes 3 fish cakes and gently fry in pan.
Soak freshly chopped chili in half a cup of water, add 125ml vinegar and 4 teaspoons of sweetener. Allow to simmer until thick on a low heat.
Serve with Fresh garden salad (vegetable allowance).
Source: Sept 2003 Newsletter
|
| Fish Soup
|
Your allowance of fish
Your allowance of assorted veg.
Cut fish and veg into bite size pieces.
Put in a small saucepan and cover with water.
Season to taste.
Bring to a gentle simmer and cook until the vegies are tender.
Serve with biscuits.
DELICIOUS !!
Source: Barbara (Canberra)
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| Spicey Tuna Soup
|
Tuna allowance
Cabbage allowance
Mushroom allowance
Salt to taste
Black pepper to taste
Teaspoon of mixed herbs
Teaspoon of tumeric
Enough water to make soup
Cook vegetables in a saucepan along with herbs & spices. Add tuna and water and bring to the boil. Serve hot.
Source: Sonya, Kaleen - ACT
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| Stir Fried Prawns
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| Lightly spray pan with olive oil, add prawn meat (allowance) and sprinkle garlic, salt and black pepper. Then add steamed (vegetable allowance) good choices are asparagus, onion, zucchini and yellow squash. Enjoy.
Source: Belinda, Herne Hill. Western Australia
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| Tuna Stirfry
|
Tuna (allowance)
Capsicum (allowance)
Onion(allowance)
Tomato thinly sliced (allowance)
Mushroom (allowance)
Garlic
2 crispbread (crushed)
Spray small amount of oil into frying pan. Add onions & garlic, soften. Then throw in the tomato, capsicum (green), mushroom, tuna and crispbread, moisten with a small amount of diet coke/sprite whilst frying.
Source: lmartin
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| Warm Prawn and Paw Paw Salad
|
Ingredients:
Raw Prawns (allowance)
Lettuce (allowance)
Celery (allowance)
Cucumber (allowance)
Paw Paw (allowance)
Garlic granules
2 teaspoons Balsamic Vinegar
1 teaspoon Lite Mayonnaise (allowance)
Method:
Combine shredded lettuce, chopped celery, and cucumber in a serving dish. Using 1/3 of Paw Paw allowance slice and arrange over the combined salad. Mix mayonnaise and vinegar together and pour over the salad.
Spray a small frying pan with oil and add garlic granules. Fry raw prawns until cooked then arrange over salad and remaining paw paw and Enjoy!
Source: Amazing Adele (Ellenbrook, Western Australia)
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