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One Skillet Fish and Greens

CPW_Dec_Cooking_4x4

Cedar Point Wellness Cooking

One Skillet Fish and Greens

CPW_FishFilletIngredients per person

2-3 thin slices onion
2-3 thin slices of tomato
fish fillet
big handful of raw baby spinach
2 tsp. oil (canola)

Instructions

1. Heat a skillet that has a tight fitting lid over medium heat.
2. Add 2 tsp. of oil.
3. Lay onion slices in bottom of pan.
4. Salt and pepper fish fillet to taste.
5. Lay fish fillet on top of onions.
6. Top fillet with tomato slices.
7. Cover skillet with lid and let the fish cook for 2-3 minutes.
8. Remove lid, pile on the spinach and cover the skillet again. Give the skillet a gentle shake.
9. Keep covered until spinach is wilted and the fish is cooked through.

Grilled Fish*Oven Cooking methods:
 Fish and Greens can also be cooked in the oven.
 – Heat oven to 450 degrees
 – Cut firm vegetables into thin slices (can use and include potato, eggplant, broccoli, squash, tomatoes, etc.)
 – Spread out on oiled baking pan
 – Season with salt and pepper, (add other seasonings such as garlic if desired)
 – Bake vegetables until tender (20-30 min.)
 – Add spinach and place fish fillets on top
 – Brush fillets with oil, season with salt and pepper
 – Bake for 10-20 min. depending on thickness of fish fillets

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Chicken Pesto Spaghetti Squash

Cedar Point Cooking Class

Cedar Point Wellness Cooking

Cheesy Pesto Chicken & Vegetable Stuffed Spaghetti Squash

Ingredients

1 large or 2 medium-small spaghetti squash
2 chicken breasts, chopped in 1-inch pieces
½ cup pesto, extra to taste
1-2 cups fresh baby spinach, torn/chopped
1 extra large carrot, shredded or chopped
½ onion, chopped
1 medium red bell pepper, chopped
Salt and pepper to taste
8 oz shredded cheese
1-2 TBSP fresh parsley to garnish (optional)

Instructions

1. Cook spaghetti Squash*
2. Chop chicken into bite sized pieces and toss with pesto and then cook. Set aside.
3. In a small pot, heat a drizzle of olive oil to medium-high heat and sauté your bell pepper and carrot for a few minutes until tender. Next add the spinach and the cooked pesto chicken and stir to wilt the spinach.
4. Season with salt and pepper to taste.
5. Next add your cheese to the hot mixture. Mix a little over half the cheese in with the chicken and veggies and save the rest for topping.
6. To stuff the squash, you can simply pile on your pesto chicken and veggies or fluff the squash first with a fork and then mix the pesto chicken mixture with the squash.
7. Garnish with fresh parsley and/or basil leaves and dig in!

*Cooking methods:
 – Microwave whole (poke holes or it will explode) for 20 minutes
 – Microwave in half: put a little water in the bottom of you dish and cook for 8 minutes
 – Oven at 450 for 20-40 minutes depending on size