What's for Dinner, July 28, 2010

Pam is still on vacation, so we have another choreography filled class for today.


Block one
4 repeater knee off the end (8)
Box on the floor (4)
Alt knee (4)
2 repeater walk back (4)
Up and lunge exit (4)

Block two
Shuffle straddle x 2 (8)
3 squats and rock back (8)
Alt side leg x 2 (8)
Revolving door (8)

What's for Dinner?

I made this on Sunday and it won raves from the family! I used catfish, but any mild white fish would do. I've been finding it hard to find good fish in the grocery!

Baked Fish with Tomatoes and Roasted Red Pepper
Serves 4

4 white fish fillets, about 1 pound
20 cherry tomatoes
1/2 cup chopped roasted red pepper
1/3 cup low fat olive oil mayo
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 tsp salt
pepper to taste
4 slices light wheat bread, made into crumbs in the food processor or blender
2 tablespoons light margarine, melted

1. In a pyrex or Corningware dish, combine fish with 2 tablespoons water. Cover tightly with plastic wrap and microwave on High 3 minutes at a time, checking after each to rearrange fillets. Cook just until fish begins to flake. Drain water.
2. Add tomatoes and red pepper to fish.
3. In a small bowl, combine mayo, mustard, Worcestershire, salt and pepper. Spoon over fish and stir to combine.
4. In a separate bowl, combine bread crumbs and margarine. Sprinkle over fish. Bake in a preheated oven until top is golden, about 15 minutes.

Nutrition:
Per serving: 308 calories, 9 grams fat, 14 grams carbohydrates, 45 grams protein