30 August 2016: Hi Folks, with just a few pantry ingredients such as pesto and Alfredo sauce, and a well-stocked freezer, you can pull together dishes at the last minute which is what we have had to do as working professionals. The main dish contained leftover quinoa and some mushrooms that I wanted to also use and the combination with the cheese and pesto sauce made a richly luscious sauce for the milder cod. As a side salad, I incorporated kale into the traditional Caesar salad and the result was surprisingly good! I will be making that again soon. Best, Donna:
Donna’s Pesto Alfredo Cod & Mushroom Bake
Ingredients:
2 cups cooked quinoa
10 ounces Baby Bella mushrooms, sliced
1 pound cod fillet
Salt and pepper to taste
15 ounce jar Alfredo sauce
2 Tablespoons basil pesto sauce
Basil leaves
Method:
Preheat oven to 400 degrees F. Spray baking pan with cooking oil. Spoon quinoa and mushrooms on bottom of pan. Top with fish and season to taste. Mix together Alfredo and pesto sauces and pour over top of fish. Cover with foil and bake for 30 - 35 minutes until fish is cooked through and flakes easily. Garnish with basil leaves if desired.
Serves 2 - 3.
Donna’s Kale Caesar! Salad
Ingredients:
5 ounces kale, chopped
1 romaine heart, washed and chopped
1/4 cup Swiss and/or Gruyere cheese, shredded
Anchovies, if desired
Gluten free croutons
Salt and pepper to taste
Caesar salad dressing to taste
2 Tablespoons Parmesan cheese, shredded
Method:
Mix together all ingredients except Parmesan and place on plates. Sprinkle 1 Tablespoon of Parmesan on each and serve immediately.
Serves 2.
Copyright 2016.
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