Dads with challenges, and, a Health-e Recipe

by Anthony J Sepe

Dads facing new challenges

 

This post is in memory of my dad.  There is work; there is family; there is demand, which must be balanced.  The third Sunday in June offers a predictable tradition: Dad’s favorite meal and maybe a necktie, aftershave and a card.

The challenges of fatherhood on the other hand, are changing at wrap seed.  Parents’ roles overlap or flip-flop entirely.  The marriage demands attention—and all that is going on in the anxiety-laden context of rising taxes, high fuel prices, and constant belt-tightening, and raising children.

Valuing family over career reflects a vital shift in attitude, but it appears that so much of men’s identification is packaged in being  good providers for their families.  Dad is more than an ATM.  Dad is more than running to

him when mom says ‘no.’  Dad is more than his laughter or joke or two, or three.  Dad is special because he, too, brought life into this world.  Lest we not forget:  everyone of us face challenges, too.  We face challenges about whether or not to make to proper choices to eat healthy, daily.  Ask yourself: do I want this,which is healthy for me or do I want that, which is not so healthy for me.  Only you know.  Therefore, most of you know that Weight Watcher’s is very near and dear to my heart because I used  to teach the program classes, and here is a Health-e recipe to help you on your way:

Baked Red Snapper

1 tablespoon olive oil, divided

4 (8 oz) red snapper fillets

1 medium onion, thinly sliced into rings

2 plum tomatoes, thinly sliced

1 green bell pepper, seeded and thinly sliced

METHOD:

1. Preheat oven to 375 degrees.  Brush x9 baking dish with 1 teaspoon of the oil.  Arrange the fish fillets in dish;brush with remaining 2 teaspoons oil.  Arrange onion over fish; top with tomatoes and bell pepper.
2. Cover dish with foil;bake until fish flakes easily with a fork, about 20 minutes.

Nutrition Information

280 calories, 6.4g fat,1.4g fiber

Makes 4 Servings; 6 Points per serving

Source: Weight Watcher’s

Enjoy!

Flavored Fish of Rome

by Anthony J Sepe

http://fromadietitiansperspective.blogspot.com

 

Flounder, otherwise known as sole, was the flavored fish in Ancient Rome.  It was called Solea Jovi. A famous French chef of the 19th century created fillet de sole.  Depending on the species, the sizes of flounder and sole vary greatly.  they are sold either dressed whole or as fillets, which should be firm and moist.

Ingredients:

Flounder with grapes

6 flounder fillets, skinned

Salt and pepper to taste

2 T butter, cut small

1/2 c slivered almonds

1/2 lemon, juice

1 c seedless grapes

1/4 c fresh parsley

1/2 cup chicken broth

 

Method:

Preheat oven to 400 degrees. Arrange fillets in a shallow baking dish.  Sprinkle fillets with salt and pepper.  Dot with butter bits.  Combine almonds, lemon juice, grapes and parsley, and spread over the fish.  Pour broth over the fillets.  Bake uncovered for 15 minutes or until just tender.  Serves 6. 

Enjoy!