Vegetable-steamed snapper

Toss sliced zucchini, yellow squash, onions, and bell peppers with salt, pepper, dried oregano, and dried thyme, Place in a large pan, and add a splash of orange juice and V2 cup water. Top with snapper fillets, cover, and cook over medium heat until fish is cooked through and the veggies are crisp-tender. (Add more water if the pan gets dry.)

Of course your brood loves cheesy goodness. Keep it interesting with this scrumptious, hearty remix.

PREP TIME: 10 minutes total time: 35 minutes


Salt to taste 8 oz elbow pasta 4 cups broccoli florets, cut into bite-size pieces

1 lb cubed ham (or boneless ham steaks, cut into Vi-inch cubes)

2 Tbsp ntiik, plus 1 cup 2 Tbsp flour

1 Tbsp butter IV2 cups Cheddar cheese, shredded


□ Bring a large pot of lightly salted water to a boil. Add the pasta, and boil until the noodles have 5 minutes left to cook according to package directions. Add the broccoli and ham; continue cooking until the pasta is al dente and the broccoli is bright green and crisp-tender. Drain.

□ While the pasta cooks, make the sauce: Combine

2 Tbsp milk with the flour in a small bowl, and stir until smooth. Melt the butter over medium heat in a saucepan; stir in the flour mirture and whisk in the remaining 1 cup milk, stirring constantly. Continue stirring until the sauce is the consistency of heavy cream, 2 to 3 minutes. Remove from heat, and stir in the cheese until the sauce is smooth again.

EI Toss the pasta mixture with the sauce, and serve. (To reheat, add a little milk to loosen the sauce.)


Transfer the macaroni and cheese to a baking dish coated with cooking spray. Combine 2 Tbsp melted butter with V3 cup each bread crumbs and grated parmesan cheese. Sprinkle the mixture on the pasta. Bake at 450T until the topping is golden, 3 to 5 minutes.

PER SERVING (without topping):

593 calories, 23 g fat (11 g saturated), 1,765 mg sodium, 98 mg cholesterol

picky-eater pkascri: replace broccoli with peas—or^'ust leave the whole thing plaiin1

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