Meal for two days - Grilled Fish

Broil or grill 2 lbs firm fleshed fish such as cod or snapper.  Reserve 1lb for next meal.  Serve with lemon, olive oil and fresh basil vinaigrette.  Serve with steamed broccoli and rice medley (Lindbergh wild and brown rice mix is nice made with low sodium chicken broth)

Second Day - Fish Cakes:

1/3 cup light mayonnaise 
1 T. lime juice  
½ tsp salt  
2 T. canola oil   

1egg, beaten
2 celery stalks, minced
2 slices whole grain bread
Reserved fish

Mix mayonnaise, egg and lime in large mixing bowl.  Flake reserved fish into bowl.  Add celery and salt.  Toast 2 slices of wheat bread and crumble in food processor or between two sheets of wax paper.

Tightly pack the fish mixture into 6 patties.  Gently place each patty in the bread crumbs and coat.  Heat 2 T. canola oil in non-stick fry pan.  Place fish cakes in pan and cook until browned, turn gently and brown other side.

Serve with Chipotle Cream – ½ cup fat free sour cream, 1 teaspoon chipotle adobe sauce (this is pretty spicy, you can use any salsa or chili sauce) 2 T. lime juice and ½ tsp sugar.  Mix all ingredients.

Soy Chicken Skillet

1 cut up fryer
¼ tsp pepper    
1 can 12oz pineapple rings, drained

¼ cup soy sauce
2 T. honey
          

½ cup flour
2 T. oil    
¼ cup catsup
¼ cup raisins

Mix flour and pepper together.  Skin the chicken.

Heat 2 T. oil in non-stick fry pan.  Roll chicken in flour mixture and brown in fry pan.  Drain pineapple and reserve juice.  Mix reserved pineapple juice with soy sauce, honey and catsup.  Pour over chicken and cover.  Cook for 30 minutes, turning once.  Add in raisins and cook 5 minutes more.  Serve over brown rice.

Turkey Stroganoff

1 lb of fresh mushrooms sliced
2 T. butter
2 cloves of garlic, minced
1 tsp dill weed
3 T. flour           
¼ tsp pepper        
1 tsp sugar

1 lb of Turkey breast sliced
1 cup of chopped onions
1 cup of white wine
1 can low sodium chicken broth
1 cup fat free sour cream

Sauté mushrooms, onion and garlic in 1 T. butter.  Add remaining 1 T. butter to pan and brown turkey slices.  Stir in wine, chicken broth, dill weed, pepper and sugar.  Simmer for 15 minutes.  Stir 3 T. flour into sour cream then stir sour cream into turkey mixture and simmer until thick.  Season with salt if necessary.

This can be served over rice pasta or brown rice.
 

Italian Eggs – 30-minute meal

8 slices of Polenta - (you can buy this in tubes at the store)

1 jar Newman's Own Basil Marinara sauce

6 oz. bag of organic spinach
4 organic or free range eggs
½ cup crumbled Asiago Cheese

Lay sliced Polenta on oiled cookie sheet.  Broil until slightly brown or until heated through.  Meanwhile, simmer marinara sauce in large fry pan and add spinach.  Stir until wilted.  Poach eggs in marinara-spinach mixture until set (takes about 5 minutes).  Spoon eggs onto polenta and spoon spinach-marinara sauce over eggs.  Top with crumbled Asiago cheese.

Very filling!