ALMOND – & PARMESAN – ENCRUSTED COD WITH DILL / QUINOA WITH CHICKEN BROTH / SPINACH WITH LEMON PEPPER

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

–almonds (one-half small package, sliced)

–eggs (2)

–milk (dairy, soy, or almond)

–Parmesan cheese (shredded)

–dill

–salt and pepper

–olive oil

–quinoa (boxed, two-thirds cup)

–chicken broth (non-fat, low sodium)

–spinach (1 package, fresh)

–lemon pepper (bottled)

 

1 – Place two-thirds cup of quinoa in a large, wide-mouthed, covered baking dish.  Add 1 and one-third cup of chicken broth.  Season with 1 teaspoon of salt and 2 drops of olive oil.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.

2 – Break 2 eggs in a bowl, and add 1 teaspoon of milk.  Season with salt and pepper. Submerge the cod in the egg.  Place the almonds in a plastic bag, and pound until broken into small pieces.  Pour onto a large plate; spread out.  Sprinkle Parmesan cheese over the almonds.  Place the cod on top of the almonds and Parmesan, and press to adhere the cod.  Coat both sides.  Place the cod in a covered baking dish with a little water.  Season with salt, pepper, dill, and olive oil.  Set aside.

3 – Place the spinach in a large, wide-mouthed, covered baking dish.  Add 1 inch of water.  Season with salt, pepper, lemon pepper, and olive oil.  Microwave for 5 minutes on high.

4 – Microwave the cod for 6 minutes.  The cod is done when it starts breaking apart.

–cod adapted from “she knows” web site; other recipes original.

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