JOANIES HEALTHY RECIPES

Here are some of my favorite quick and easy recipes. 

JOANIES MUSSELS
This is an easy, inexpensive lowfat seafood recipe that can be used as an appetizer or a main course.
        3 tbs olive oil
        1 onion chopped
        1 red pepper chopped
        1 tsp garlic chopped
        1 pound mussels
        1/3 cup dry white wine
   Pour olive oil in large heated skillet.  With heat on medium high, add onion and red pepper and cook   about 5 minutes - till slightly soft.  Add garlic and cook for 2 minutes more.  Add mussels and wine.  Put on the lid and cook till mussels just open (app. 5 minutes).  
Serves 4 as a main course over whole grain pasta with a fresh salad and whole grain bread (to soak up the left over juice)  Or serve as an appetizer.

JOANIES CRABBY 'SHROOMS 
 Here is another recipe that can be used as either an appetizer or a main course.
          1 pound large mushrooms 
         1/2 cup white bread cut into very small cubes
         2 tbsp finely chopped onions
         2 tbsp finely chopped red or green peppers
         1 tbsp lemon juice
         1 tbsp dijon mustard
         Low fat mayonaise
         1 can crab
   Remove the stems from the mushrooms (save for soup) and wipe off the outside of the mushroom caps with a paper towel.  Mix next 5 ingredients together in a small bowl - mushing the bread.  Add enough mayonaise to bind everything together (about 1/2 cup).  Mix in crab.  Stuff mushroom caps with mixture and bake in oven at 350 degrees until the filling is slightly brown on the top and the mushroom caps are soft (about 15 minutes).  Great as an appetizer or as a main course served with crusty bread and a big tossed salad!

JOANIES QUICK AND ELEGANT TROUT 
 This is one of my favorites!
        3/4 to 1 pound trout fillets
        1 tbs butter or a lpw-fat butter substitute
        unbleached flour
        salt and pepper
        1/2 cup chablis or other dry white wine
   Dredge the trout fillets lightly with flour.  Melt the butter in a large frying pan over medium heat.  Add the trout fillets and cook about 4 minutes on each side till lightly brown.  Sprinkle the top slightly with salt and pepper and remove from the pan.  Add the wine to the pan juices and boil till reduced in half.  Pour over the trout fillets and serve.  Great served with wild rice and green beans with walnuts! 

JOANIES LUSCIOUS LAMB CHOPS 
      4 lamb chops
      1/3 cup Dijon mustard
      1 tsp. minced garlic
      1/2 tsp. rosemary
   Mix the garlic with the dijon mustard.  Crumble the rosemary between your fingers and add to the mustard.  Coat the lamp chops with the mustard mixture.  Add 1 tbs. olive oil to a hot frying pan.  Add the lamb chops and fry over med. high heat until medium rare (about 4 minutes on each side, depending upon the thickness of the chops) turning once.  Serve with a large tossed salad, rice pilaf, and a nice green vegetable.  (I personally like brussel sprouts.)

JOANIES LEG OF LAMB
  This is my family's favorite Easter Meal!
          4 - 6 pound leg of lamb
          12 - 15 cloves of garlic, peeled
          1 tsp. rosemary
          1/2 tsp. tyme
          salt & pepper
  Cut off any hard fat - tallow (feels like canlde wax) that may be on the outside of the lamb, leaving some of the soft fat.  Poke slits into the leg of lamb with a knife and insert the cloves of garlic.  Mix the rosemary and tyme together and rub on the outside of the lamb.  Sprinkle on the salt and pepper.  Put in a roasting pan and roast in the oven at 350 degrees until medium rare (about 20 - 25 minutes per pound).  We serve this at Easter with a large tossed salad, asparagus, and mashed potatoes (lamb gravy is the yummiest!) 

JOANIES WALNUT ENCRUSTED SALMON
  Chocked full of Omega 3 Fats!
          3/4 to 1 pound salmon fillets or steaks (I prefer fillets)
          Dijon Mustard
          Finely Chopped Walnuts
          1 - 2 tbs olive oil
    Coat the salmon fillets with a thin layer of dijon mustard and then dip both sides of  the salmon in the finely chopped walnuts.   Add the olive oil to a hot frying pan.  Lay the salmon fillets into the frying pan and cook over medium heat about 3 to 4 minutes per side just until the outside of the salmon is opaque.