–flounder (2 large, thawed from frozen)
–garlic – herb breadcrumbs
–Promise Activ margarine (heart-healthy)
–summer squash (1, medium, sliced fine)
–potatoes (small yellow Dutch, 4 or 5, sliced)
–onion (one-half, medium
–tomato (1, medium, chopped)
–salt and pepper
–spinach – arugula salad greens (packaged)
–blueberries (1 handful)
–feta cheese (one-half small carton)
–red wine (cooking wine is fine)
–extra virgin olive oil
1 – Slice 4 or 5 baby yellow Dutch potatoes. Place in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 10 minutes. When finished, keep covered to preserve warmth.
2 – Place one-half package of spinach – arugula salad greens in a mixing bowl. Add 1 handful of fresh blueberries. Generously add honey, to taste. Just before serving, add red wine and extra virgin olive oil, and stir. Top with feta cheese.
3 – Peel and slice the squash. Wash and chop the tomato, and then season it with salt, pepper, and basil. Chop one-half onion. Add all vegetables to the potatoes. Season with salt, pepper, basil, and olive oil. Microwave on high for 5 minutes.
4 – Place the flounder in 1 layer in a covered baking dish. Season with salt and pepper. In a small microwaveable bowl, place 3 tablespoons of Promise Activ margarine. Cover tightly. Microwave on high for 30 seconds. Then add 2 tablespoons of garlic – herb breadcrumbs and 2 tablespoons of Parmesan cheese to the margarine, and stir well. Spoon the butter sauce atop the flounder. Microwave on high for 4 minutes.
4 – Serve the salad as a first course. Then serve the flounder hot, with the squash medley as a side.
–flounder adapted from all recipes web site; squash medley adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.