Give away the least healthy food first , brownies , cakes pies , cookies , gravies and the like can be very tempting when snacking or less than mindful eating . If they are gone they cannot tempt you .
Store leftovers in airtight containers . If using the microwave to reheat , place a damp paper towel over the food to help retain moisture and prevent messes .
All foods not eaten within 4 days should be thrown out . If you know you will not eat before 4 days , throw out now or freeze .
When reheating leftovers , be sure they reach 165*F as measured with a food thermometer . Reat sauces , soups and gravies by bring them to a rolling boil . Only reheat the portion you plan to eat in one sitting . Cover the leftovers to reheat .
Wasabi Crusted Salmon
Serves 4Wasabi is the Japanese version of horseradish. It’s an Asian root vegetable that is sold in paste and powdered form. The powdered form is mixed with water to form a thick paste. The green wasabi served with sushi is usually white wasabi powder that is mixed with colorants and mustard. Fresh wasabi root can be found in some Asian stores.
My daughter says this is a good dish for diabetis and heart patients . My grands says it good for everyone .
3 teaspoons wasabi powder
4 tablespoons reduced-fat mayonnaise
Olive oil spray
2-1/2 pounds wild salmon fillet
Salt and freshly ground black pepper
1 cucumber, peeled and sliced
1/2 whole grain baguette, sliced
1. Mix wasabi powder and mayonnaise together and set aside.
2. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add salmon and sauté three minutes. Turn and sauté another 3 minutes. Remove from heat; sprinkle with salt and pepper to taste.
3. Spread salmon with wasabi mixture. Cover and let sit two minutes. Divide cucumber slices between two plates. Divide salmon in half and place each half over the cucumbers. Serve with the bread.
My posts will return to normal after the first of the year , family is here from all over , I will continue to bring you a recipe that is healthy for you .
A proud Grand-poppa G.