Easy Peasy RAINBOW TROUT!

Plain, simple but worth a try! Ready in minutes!!!

No Nutritional Details available but trust me...it is a healthy choice!

Easy Peasy Rainbow Trout!

Yields: 2-3 servings

Ingredients:

1 medium sized whole rainbow trout ( we buy them in packs of 3 and 4 at Costco)

sprinkle of salt and pepper

a few drizzles of olive oil

cooking spray!

Directions:

Spray a baking sheet with Pam or cooking spray of choice

Sprinkle salt and pepper on both sides of rainbow trout.

Drizzle with olive oil on both sides! Place on baking pan.

Turn oven on broil. Broil trout 5 minutes per side and then reduce oven temperature to 350 degrees. Bake trout for an additional 20 minutes. Remove skin from top of fish. Gently remove the top layer of fish from the bone. Remove bone, flip second side of fish over and remove remaining skin. Serve immediately. Add additional seasoning if you choose. We like it just the way it is!!!

Want to dress it up?

Try this fabulous Cilantro Drizzle!

Spicy Cilantro Drizzle

Yield: 1/2c

Ingredients:

1/3c good quality olive oil (I used half of that to lighten it up!
1 green onion very thinly sliced
1 1/2 tbsp lime juice ( I tripled that seeing I reduced the olive oil)
1/2 tsp hot Chinese chili garlic sauce (I had to use regular chili sauce and spiced it up with hot sauce)I am sure if you can get the Chinese one it would be fantastic!
1/2 tsp dark sesame oil
Pinch of salt
1/4c finely chopped cilantro

Directions:

Place oil in a bowl. Stir in green onion, lime juice, chili garlic sauce, sesame oil and salt until mixed. Stir in cilatro. Taste and add additional salt if you wish. Dirzzle over grilled steak, fish or chicken!
1/3 c good quality olive oil

Spinach Stuffed Chicken!!!

I am back with another tasty Chicken recipe that will definitely satisfy your pallet!
I do not have a picture available as it was inhaled before such thoughts came to my mind..hahaha!

Spinach Stuffed Chicken!

Yield: 6 servings

NI: 260 calories, 9g fat, 1g fiber

Ingredients
6c torn fresh spinach (5 oz)
1/2c chopped onion
1/2c chopped fresh mushrooms (I used mini portobello)
1 garlic clove minced
1 tbsp olive or canola oil
1/2 tsp dried oregano (I used about 1 tsp)
1/2 tsp salt
1/4 tsp pepper
6 boneless skinless chicken breast halves (1 1/2 pounds)
1/2c dry bread crumbs
3 tbsp grated Parmesan cheese
1/2 tsp paprika
1/4c egg substitute ( I just used egg whites)
1 tbsp water
2 tbsp butter or stick margarine melted. (I did not use)

Directions:

In a large nonstick skillet, cook spinach in 1/2 in. of water over medium heat just until wilted, about 2 minutes. Drain and set spinach aside. In the same skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the seasonings; add the spinach and set aside.

Flatten chicken to 1/4-in. thickness. Spread spinach mixture down the center of each chicken breast. Fold one side over filling and roll up tightly; secure with toothpicks. In a shallow bowl, combine bread crumbs, Parmesan cheese and paprika. In another bowl, cobine egg substitute and water. Dip each roll-up in egg mixture and then roll in crumb mixture.

Place, seam side down, in a 13x9x2 in. baking pan coated with nonstick cooking spray. Drizle with butter (ha, I forgot to do that and it was still good). Bake, uncovered, at 350 degrees for 20-25 minutes (depending on how hot your oven gets it may be a litte longer)or until juices run clear. Discard toothpicks! ENJOY!