Spinach-Stuffed Sole For Dinner

 Spinach-Stuffed Sole 

Serves 2

Ingredients

Stuffing

1/2 cup cooked, chopped spinach 

2 tablespoons cream cheese 

1/2 teaspoon dried minced garlic1

½ teaspoon dried minced onion

/2 cup shredded mozzarella cheese

Ground black pepper, to taste

Fish 

2 lemon sole or  flounder) fillets, each 5 -6 ounces

2 teaspoons butter

Directions

Preheat the oven to 400 F. Lightly coat a baking dish with olive oil.

Combine the stuffing ingredients in a mall mixing bowl.

Place the sole fillets in the prepared baking dish. 

Place half of the spinach mixture in the middle of each fillet and roll up. Place the rolled fillets seam-side down in the baking dish.

Top each fillet with a teaspoon of butter. Bake until the fish is opaque throughout when tested with the tip of a knife,12-15 minutes.

Transfer to individual plates and serve immediately.

Serve with Mac & Cheese and Baked Zucchini 

Easy Baked Zucchini 

Ingredients

1 zucchini trimmed and cut lengthwise into 8 sticks

Extra virgin olive oil 

Topping:

2 tablespoons grated Parmesan cheese

¼ teaspoon thyme leaves 

¼ teaspoon  garlic powder 

¼ teaspoon dried oregano

¼ teaspoon sweet paprika 

¼ black pepper

pinch  of salt

½ teaspoons. kosher salt

Directions 

Heat oven to 400 degrees F.

In a bowl, mix together the grated Parmesan, thyme, and spices until well combined.

Prepare a baking sheet by lining it with foil. Lightly brush with olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive 

Sprinkle the Parmesan-thyme topping on each zucchini stick

Bake in heated oven for 15 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more.

Easy Stone Top Macaroni & Cheese

6-8 servings

Ingredients

16 oz elbow or shell macaroni

5 cups whole milk [reconstituted powdered whole milk also works well]

2 cups shredded cheddar cheese

1 cup diced Velveeta cheese

½ cup butter, unsalted 

½ teaspoon dried  ground mustard

Salt to taste

Directions

 

In a Dutch oven add milk and bring to a simmer over medium heat.

Add dried macaroni and 1 teaspoon salt. cook until al dente.  Most of the milk will be absorbed by the pasta.

Make sure to stir frequently to prevent sticking or burning on the bottom of the pot.

Add butter and mustard. Mix everything together until the butter has completely melted. Add the Velveeta cheese and stir gently until melted. Add 1 cup of cheddar cheese and mix until fully melted. Add the other 1 cup of cheddar cheese and mix. Then, remove it from the heat source. Season with salt & pepper to taste.