Best Diabetic Low Fat Fish Steaks With Mushroom Sauce Recipes

Provided by Manda

Categories Sauces

Time 35m

Yield 7 serving(s)

Number Of Ingredients 16

1 lb fresh mushrooms, sliced
3 -4 garlic cloves, minced
2 tablespoons stick margarine
2 1/2 cups chicken broth or 2 1/2 cups vegetable broth, divided
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 cup dry sherry or 1/4 cup additional broth
1 tablespoon teriyaki sauce
1/8 teaspoon hot pepper sauce (option)
3 tablespoons nonfat dry milk powder
2 tablespoons cornstarch
2 cups nonfat milk
3 tablespoons grated parmesan cheese
1 1/2 tablespoons spicy brown mustard
1/2 teaspoon dried oregano
salt and black pepper, to taste

Steps:

In large non-stick skillet, sauté mushrooms and garlic in margarine until tender.
Add 1 1/4 cup broth, rosemary, and thyme.
Bring to boil; cook until reduced by two-thirds.
Add 2/3 cup broth, sherry or additional broth, teriyaki, and hot pepper sauce; cook and stir over high heat until mixture is reduced by two-thirds.
Add remaining broth, reduce heat, and simmer 5 minutes.
In bowl, combine milk powder and cornstarch; gradually stir in milk until well blended.
Stir milk mixture into sauce.
Bring to boil; cook and stir for 2 minutes, or until thickened.
Reduce heat, add cheese, mustard, and oregano.
Stir until cheese is melted.
For vegetarian use the vegetable broth.

Diabetic, Low-Fat Baked Stuffed Portobello Caps image

Provided by Dancer

Categories Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1/2 teaspoon minced garlic
1/4 teaspoon red pepper flakes
6 portabella mushrooms, about 4 ",in diameter
1 teaspoon coarse salt
1/2 cup red bell pepper, finely diced
1 tablespoon Italian parsley, finely diced
1 teaspoon fresh thyme, finely chopped
1/4 teaspoon freshly ground black pepper
arugula, leaves for garnish

Steps:

Combine oil and garlic in a small skillet.
Cook over very low heat until soft and aromatic, not browned.
Add red pepper flakes and remove from heat.
Hold mushroom upright and tap to dislodge dirt.
Clean with a soft brush.
Gently cut the stem flush with the cap, reserving the stem.
Paint the caps sparingly with about 1/2 the oil mixture outside then inside.
Set gill-side up on a baking sheet.
Sprinkle with 1/2 tsp.
of the salt.
With a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl.
Stir in diced red pepper, parsley and thyme.
Add remaining oil mixture and remaining 1/2 tsp.
salt and pepper.
Let stand until somewhat juicy, about 1 hour, tossing occasionally.
Set rack in upper third of oven and preheat to 450 degrees.
Divide the stuffing among the caps, spreading evenly.
Bake until tender throughout, 10 to 15 minutes.
Transfer to a warm platter and garnish with arugula.
Serve hot.

Nutrition Facts : Calories 66, Fat 4.7, SaturatedFat 0.7, Sodium 393.4, Carbohydrate 5.3, Fiber 1.6, Sugar 2, Protein 2.3

Satan's Salisbury Steaks With Mushroom Sauce image

Provided by Rinshinomori

Categories Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 25

1 1/2 lbs ground beef
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4-1/2 teaspoon thyme
4 green onions, finely chopped
1/2 green pepper, finely chopped
1 1/2 tablespoons parsley, finely chopped
1 tablespoon Worcestershire sauce
2/3 cup breadcrumbs
2 eggs
1 tablespoon oil
1/3 lb mushroom, sliced
1/4 cup butter
salt and pepper
1 tablespoon flour
3/4 cup beef stock
3/4 cup red wine, dry
1/3 cup tomato ketchup
1 teaspoon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons sugar
2 tablespoons sherry wine
1 -2 tablespoon hot pepper sauce
water

Steps:

For Patties: Combine all meat patty ingredients well until almost pasty except the oil and form into 6 oblong patties.
Cook patties in 1 T oil in the moderately heated skillet for 4 minutes each side.
Remove patties and set aside.
For Sauce: In the same skillet, saute mushrooms in butter, add salt and pepper then stir in flour.
Add beef stock, wine and stir until mixture comes to a boil.
Stir in remaining ingredients and simmer for a few minutes.
Add beef patties to the skillet containing mushroom sauce and continue to simmer for 15 to 20 minutes spooning sauce over meat patties occasionally.
Add some water if sauce seems too dry.