Fried Mahi-mahi Sticks

Delight Gluten Free - - Indulge -

YIELD: 6 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 55 MIN­UTES GLUTEN-FREE, DAIRY-FREE, SOY-FREE, NUT-FREE

The kids will love th­ese fried fish sticks! Pars­ley adds a lit­tle ex­tra fla­vor to the crisp bread­ing.

3 mahi-mahi fil­lets, cut into strips length­wise 6 ta­ble­spoons lemon juice ½ tea­spoon gar­lic pow­der ½ tea­spoon salt ⅛ tea­spoon ground black pep­per ⅛ tea­spoon ground cumin 2 cups gluten-free all-pur­pose flour 1½ ta­ble­spoons pars­ley flakes ½ tea­spoon salt 2 large eggs, beaten Oil for fry­ing

1. Place the mahi-mahi in a glass dish. Driz­zle with lemon juice and set aside.

2. In a small bowl, whisk to­gether the gar­lic pow­der, salt, pep­per and cumin. Rub the fish with the mix and mari­nade in the re­frig­er­a­tor for 30 min­utes or overnight for more fla­vor.

3. In a mix­ing bowl, com­bine the flour, pars­ley and salt. Dip the fish strips in the beaten eggs and then in the flour mix­ture, evenly coat­ing the strips.

4. Heat oil over medium-high heat in a large pot. Fry the fish strips for 10 to 15 min­utes un­til golden and crispy, leav­ing some room be­tween them for even cook­ing.

5. Place over pa­per towel to drain ex­cess oil and serve with ketchup if de­sired.

NU­TRI­TION PER SERV­ING: CALO­RIES: 249, FAT: 2G, SAT­U­RATED FAT: 1G, SODIUM: 519MG, CAR­BO­HY­DRATES: 32G, FIBER: 0.2G, SUG­ARS: 0.5G, PRO­TEIN: 23G JAN­UARY - FE­BRU­ARY 2016

YIELD: 18 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 55 MIN­UTES GLUTEN-FREE, SOY-FREE Noth­ing beats freshly baked dough­nuts! This recipe is a sim­ple al­ter­na­tive to the tra­di­tional cin­na­mon sugar dough­nut recipe.

For the Dough­nuts 1 pack­age Bob’s Red Mill Vanilla Cake Mix 3 large eggs ½ cup but­ter, melted ½ cup wa­ter ⅓ cup shred­ded unsweet­ened co­conut

For the Coat­ing ½ cup but­ter, melted 1 cup gran­u­lated sugar 2 ta­ble­spoons ground cin­na­mon 1. Pre­heat oven to 325 de­grees F. Lightly grease a dough­nut pan with non-stick spray and set aside.

2. In a large bowl, whisk to­gether the eggs, but­ter and wa­ter. Add the cake mix and whisk un­til smooth. Add the shred­ded co­conut and con­tinue to mix un­til com­bined thor­oughly.

3. Fill each dough­nut cav­ity about half­way and bake for 20 to 25 min­utes or un­til a tooth­pick comes out clean. Al­low to cool be­fore re­mov­ing from pan and set aside.

4. For the cin­na­mon sugar coat­ing, whisk to­gether the sugar and cin­na­mon in a mix­ing bowl.

5. Lightly dip the dough­nuts one by one in the melted but­ter and then in the cin­na­mon sugar be­fore serv­ing.

NU­TRI­TION PER SERV­ING: CALO­RIES: 270, FAT: 12G, SAT­U­RATED FAT: 8G, SODIUM: 118MG, CAR­BO­HY­DRATES: 37G, FIBER: 1G, SUG­ARS: 22G, PRO­TEIN: 3G

YIELD: 4-6 SERV­INGS PREP TIME: 10 MIN­UTES TO­TAL TIME: 30 MIN­UTES GLUTEN-FREE, EGG-FREE, SOY-FREE, NUT-FREE, CORN-FREE

The per­fect side dish for a week­night meal with the fam­ily! Fresh cilantro leaves add a sub­tle fla­vor and black beans add some pro­tein to this sim­ple recipe. 4 cups wa­ter 2 cups long-grain white rice 2 ta­ble­spoons but­ter ½ tea­spoon salt Zest of 1 lime Juice of 1 lime 1 (15 ounce) can black beans, rinsed and drained ½ cup fresh cilantro leaves, finely minced

1. Bring wa­ter to a boil in a medium sized pot. Add the rice, but­ter, salt, lime zest and juice, stir­ring oc­ca­sion­ally un­til but­ter has melted.

2. Cover, re­duce heat to low and sim­mer un­til rice has ab­sorbed all the liq­uid, about 20 min­utes.

3. Stir in the black beans and fresh cilantro and serve im­me­di­ately.

NU­TRI­TION PER SERV­ING: CALO­RIES: 204, FAT: 5G, SAT­U­RATED FAT: 3G, SODIUM: 392MG, CAR­BO­HY­DRATES: 33G, FIBER: 6G, SUG­ARS: 1G, PRO­TEIN: 7G

3. Pre­heat oven to 350 de­grees F. Line a bak­ing sheet with foil and lightly grease with non­stick spray.

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