½ teaspoon dill weed
¼ cup vegetable oil
1 box (16 ounces) oyster crackers
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
¼ teaspoon lemon pepper or garlic powder, (optional)
Place crackers in a gallon-size Glad-Lock® Zipper™ Storage Bag. Pour oil over crackers; seal bag and toss to coat.
Add dressing mix and spice; seal bag and toss again until coated. Bake on ungreased baking sheet at 250°F for 15 to 20 minutes or until golden brown.
Any veggies that you like or that is season, cut into bite size pieces .
Yellow and zucchini squash
Purple and Green onions
Bell pepper, green, red, yellow, orange
2 Tablespoons Lemon Pepper
2 Tablespoons Garlic Powder
Salt & Pepper to taste
2 Tablespoons Parsley Flakes
1 16 oz Bottle Zesty Italian Dressing (or 2 cups of your favorite homemade dressing)
Cut veggies into bite size pieces
Add all seasonings and Italian dressing
Refrigerate 2-3 hours at least but preferably overnight
3 tablespoons lemon juice
3 tablespoons butter, melted
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon lemon-pepper seasoning
4 cod fillets (6 ounces each)
2 tablespoons minced fresh Italian parsley
2 teaspoons grated lemon peel
Preheat oven to 400°. In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.
Place in a 13×9-in. baking dish coated with cooking spray. Drizzle with remaining lemon juice mixture. Bake 12-15 minutes or until fish just begins to flake easily with a fork. Mix parsley and lemon peel; sprinkle over fish.
1 egg white
1 Tbls. water
3/4 cup corn flake crumbs
1 1/2 lbs. white fish fillets
2 tsp. chopped fresh parsley
1/8 tsp. lemon pepper
2 Tbls. melted butter
In a small bowl, beat the egg white with water; set aside.
Place crumbs in a shallow dish; set aside.
Rinse fish and pat dry; dip fish in egg mixture then roll in crumbs.
Place fillets on a baking sheet coated with non-stick cooking spray.
Sprinkle with parsley and lemon pepper, then drizzle the butter over the fillets.
Bake in a 400 degree oven, uncovered, for 20 minutes, or until the fish flakes easily with a fork.