And it's the holidays. So that 5lbs has come...and hopefully not more but maybe...so I am personally completely out of whack. (Hello confessional.)
It's not like I've been making "horrible" decisions, or fallen "completely off the wagon"...it's just that sneaking 1 cookie every day, or sometimes 2 (or 3 or 4 times) a day while at work is really derailing my sense of ROUTINE.
So, in efforts to get back to it a little, I've tried a few new recipes lately. This one - Jeff and I BOTH loved!!! So, feed it to your picky eaters, it passed our test!
Oh, and it's completely a Hungry Girl recipe, so if you don't get her daily emails - sign up now!!!
Woohoo! Bayou Fish Pack
PER SERVING (1/2 of recipe, 1 fillet with seasoned beans): 270 calories, 2g fat, 592mg sodium, 32.5g carbs, 9.5g fiber, 8g sugars, 31g protein -- PointsPlus® value 6*
1 cup canned red kidney beans, drained and rinsed
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/4 cup tomato paste
1/2 tsp. Cajun seasoning, divided
1/2 tsp. chopped garlic (or 1/4 tsp dried)
1/8 tsp. ground thyme (optional)
1/8 tsp. kosher salt
1/8 tsp. black pepper
Two 4-oz. raw flounder fillets (or other white fish, I used tilapia)
Preheat oven to 350 degrees. Place beans, bell pepper, onion, and celery in a bowl. Mix well and set aside.
In a small bowl, combine tomato paste with 1/4 tsp. Cajun seasoning. Add garlic, thyme, salt, and black pepper, and mix thoroughly. Transfer seasoned tomato paste to the bean-veggie mixture, and stir to coat. Set aside.
Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Scoop seasoned bean-veggie mixture into the center of the foil, and spread it out a bit. Evenly sprinkle remaining 1/4 tsp. Cajun seasoning on both sides of each fillet, and lay the fillets side by side on top of the bean-veggie mixture.
Place another large piece of foil over the whole thing. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
Bake in the oven for 20 minutes, or until the fillets are cooked through and the veggies are tender. Cut packet to release steam before opening it entirely. (Careful -- steam will be hot.)
Serve each fillet with half of the bean-veggie mixture.
MAKES 2 SERVINGS