Spray a saute pan with olive oil cooking spray and then add about a cup of spinach and 1/3 cup of orange bell pepper. Cook until spinach wilts slightly. Add 3/4 cup egg beaters, pepper, and some Mrs. Dash. Cook until done. For the fruit salad I cut up one granny smith apple, one banana, & a can of drained mandarin oranges. I squeezed a small amount of lemon over the fruit and mixed it together. The toast is a whole grain flax seed bread. YUM! There's lots of leftovers to munch on later.
For dinner tonight we are going to try this parchment baked fish recipe. It calls for halibut but I am going to use mahi mahi:
4 - 12" X 18" sheets of parchment paper
4 - 6 oz. halibut filets
4 tbsp commercial pesto sauce
1 cup shredded carrots
1 cup shredded zucchini
1 cup shredded napa cabbage
4 cloves of minced garlic
1 tsp sea salt
1 tsp freshly ground pepper
4 tsp olive oil
4 tsp low sodium chicken stock
cooking spray
Preheat oven to 450 - unfold parchment and lightly coat with cooking spray (leave edges of paper ungreased). Place halibut on one side but not on the ungreased edge. Spread 1 tbsp of pesto over the fillet and top with 1/4 cup of each: carrot, cabbage, zucchini. sprinkle with 1/4 the salt & pepper and one minced clove of garlic. Drizzle filet with 1 tsp of oil and 1 tsp chicken stock. Fold paper and seal adges with narrow folds. Repeat with remaining ingredients. You will have 4 complete packets.
Bake for 15 minutes or until puffy and lightly browned. To serve, open packets and transfer ingredients to a plate - pour juices over top. Or, you can serve right in the packets - just transfer packet to a plate and pierce first to allow steam to escape.
Enjoy! If you try these recipes - be sure to leave feedback so I can see what other people think.
Happy eating!
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