Wednesday, May 4, 2011

Baked Cod with Asparagus

Last night's dinner came out great. Was a little worried with all the changes, but it was very tasty!

Tonight's recipe came from the TV show "The Biggest Loser". They had a challenge a few weeks ago where the contestants were paired up and had a short time to come up with a tasty and healthy meal. The recipe I'm making was made by Moses and Olivia.

Baked Cod with Asparagus

4oz fresh cod fillet
1/2 bunch fresh asparagus (8oz)
1 bunch scallions (green onions), cleaned and trimmed
Parmesan cheese (grated)
1 lemon
Garlic powder
Dill (preferably fresh)
Cooking oil spray (I'm using Pam)

Preheat oven to 400. Lightly spray baking dish with Pam. Place scallions on bottom of baking dish (making a bed for the cod). Season cod with 1/4 t garlic powder, 1/4 lemon juiced, 1/8 t black pepper and a sprig of dill. Tent cod baking dish with a piece of foil. Set aside while preparing asparagus.

Place asparagus in another baking dish sprayed with Pam. Season with 1/4 t garlic powder, 1 t Parmesan, 1/4 lemon juiced and 1/8 t black pepper. Place both dishes in preheated oven and bake for 7 minutes.

In the meantime, slice the other half of the lemon and caramelize the slices in a pan. Remove asparagus from oven; keep warm. Remove tent from cod. Bake cod for another 3 minutes. Place cod on a dinner plate. Top with fresh dill sprig and a caramelized lemon wheel. Place asparagus next to cod on plate. Sprinkle with remainder of Parmesan.

This makes 1 serving (I will be making 4 servings) at 4 PointsPlus.

Since dinner is so low in PointsPlus value, I will be also fixing a dessert.

Crumb-Topped Chocolate Cake

1/4 c plus 5 T butter, softened and divided
1 c sugar
2 eggs
1/4 c unsweetened applesauce
1 t vanilla extract
1 c all-purpose flour
1 c cake flour
1/3 c baking cocoa
1 t baking soda
1 t salt
1 1/4 c buttermilk (I'm using low fat)
1/2 c graham cracker crumbs
1/3 c semisweet chocolate chips
2 c reduced-fat whipped topping

In a large mixing bowl, beat 1/4 c butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flours, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beating well after each addition. Transfer to two 9" round cake pans coated with Pam.

Combine graham cracker crumbs, chocolate chips and remaining butter. Break into small pieces; sprinkle evenly over batter.

Bake at 375 for 18-22 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Spread whipped topping between layers and over sides of cake, leaving the crumb top exposed. Refrigerate leftovers.

Yield: 16 servings at 6 PointsPlus each. NOTE: I calculated this using fat-free Cool Whip (they didn't have "light" at my grocery store).

No comments: