GINGER COD FILLETS
2 cups shredded carrots
1 cup sliced leeks
1 Tablespoon mince fresh ginger
2 tablespoons olive oil
1 cup diced fresh tomatoes
1/2 cup white wine or chicken/vegetable broth
4 cod fillets, seasoned with salt and pepper
1 teaspoon orange zest
Sliced fresh chives or green onions
Sauté carrots, leeks, and ginger in oil in a medium pan over high heat until carrots soften, about 5 minutes
Add tomatoes and wine, stirring to combine; season with salt and pepper. Place fillets on top of sauce. Cover and reduce heat to medium low and steam, until fillets are firm, about 10-12 minutes. Transfer fillets to plate and stir zest into sauce.
Serve fish with sauce and garnish with chives.
Nutritional information: Per serving:
330 calories; 73 mg Cholesterol; 138 mg sodium; 11 carb; 3 fiber; 32 protein.
BANOFI IRISH PARFAITS
1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon sugar
2 cans (13.4-ounces) sweetened condensed milk or
2 cans Dulce de Leche condensed milk
3 large bananas, sliced
1 8-ounce container non-dairy whipped topping, defrosted
1/2 cup chopped toffee bits candies