BUTTERY CRABMEAT – TOPPED COD WITH ONIONS – PARMESAN – DILL – PARSLEY / RED INCA QUINOA

Note:  The web site says this entrée tastes like lobster, and I agree.

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

–crabmeat (1 can)

–onion (one-half, medium)

–dill

–parsley (fresh if possible)

–Parmesan cheese

–sugar (2 tablespoons)

–lemon juice

–buttery crackers (about 6, Ritz or Breton)

–garlic powder

–salt and pepper

–olive oil

–Promise Activ margarine (2 tablespoons, heart-healthy)

 

1 – Slice the one-half onion, and place in a covered baking dish.  Add a little water, and season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Set aside.  Place 2 tablespoons of sugar in a half cup of water, and microwave for 30 seconds.  Set aside.  Place 2 tablespoons of margarine in a bowl, and heat for 20 seconds.  Set aside.

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

3 – Place the cod on top of the onion in the baking dish.  Season with salt, pepper, and olive oil.  Pour the sugared water over the whole.  Microwave on high for 6 minutes. 

4 – In a separate bowl, place drained crabmeat, about 6 crushed crackers, a little lemon juice, garlic powder, minced parsley, dill (a little only), the margarine, and salt and pepper.  Stir well.  When the cod has finished cooking (the initial 6 minutes), top the cod with the crabmeat mixture.  Season with a little olive oil.  Microwave for 1 minute on high.  When finished, sprinkle Parmesan cheese on top.

5 – Serve the cod with crabmeat on top of the quinoa.

–cod and crabmeat entrée adapted from food.com; quinoa original.

RITZ-ENCRUSTED COD WITH WHITE WINE AND PARSLEY / GARLIC SPINACH / BROWN RICE

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

–10 Ritz crackers, crushed

–onion

–white wine (cooking wine is fine)

–lemon juice

–parsley (fresh if possible)

–salt and pepper

–olive oil

–spinach (fresh, 1 package)

–garlic powder

–brown rice

–chicken broth (non-fat, low sodium)

 

1 – Measure two-thirds cup of brown rice and place in wide-mouthed, large, covered baking dish. Measure two-thirds cup of chicken broth and pour on top of the rice. Season with one-fourth teaspoon of salt and a dollop of olive oil. Cook for 3 minutes in microwave on high; then continue cooking for 4 minutes on 50 percent power. Keep covered to preserve warmth.

2 – Dump entire package of spinach in very large, wide-mouthed baking dish. Season with salt, pepper, garlic, and olive oil. Add one inch of water. Cook for 5 minutes on high in the microwave. When finished, drain spinach and keep covered to preserve warmth.

3 – Chop one-half onion and place in covered baking dish. Season with salt, pepper and olive oil. Pour one-quarter cup of white wine on top. Cook for 3 minutes in the microwave on high. Place cod in plastic bag. Season with salt, pepper, olive oil (a generous amount), and lemon juice.   Place crushed Ritz crackers in the bag with the cod and shake well. Place the fish on top of the onion in the baking dish. Sprinkle bits of parsley on top and add a little more olive oil. Cook for 6 minutes in microwave on high.

4 – Serve the cod on top of the brown rice, with the spinach as a side.

–adapted from allrecipes.com.