COD WITH MUSHROOMS – BUTTERED CRUMBS – WHITE WINE / QUINOA / BROCCOLI

–cod (size of 3 decks of cards, one-half pound)

–mushrooms (4 or 5 baby bellas)

–plain breadcrumbs

–Promise Activ (heart-healthy margarine)

–white wine

–salt and pepper

–olive oil

–quinoa

–chicken broth (non-fat, low sodium)

–broccoli (1 stalk)

 

1 – Place two-thirds cup of quinoa in a wide-mouthed, covered baking dish.  Add one and one-third cup of chicken broth.  Season with a drop of olive oil.  Microwave on high for 6 minutes; and then microwave on 50 percent power for 9 minutes.

2 – Wash mushrooms, and then slice them and place in a covered baking dish.  Add one-fourth cup of white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place cod on top of the mushrooms.  Season with salt and pepper.  Set aside.

3 – Place 2 tablespoons of margarine in a microwaveable bowl.  Microwave on high for 20 seconds.  Add breadcrumbs and stir.  Then place the breadcrumbs on top of the cod.  Set aside.

4 – Cut the stalk off the broccoli, leaving some stem and the florets.  Season with salt, pepper, and olive oil.  Add an inch of water.  Microwave on high for 4 minutes.

5 – Microwave the cod for 5 minutes on high.

6 – Serve the dinner hot.

–cod adapted from a scallops recipe from the French Microwave Cookbook; other recipes original.

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