St. Patrick's Day dinner ideas from Kroger


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.


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

Preheat oven to 400 degrees.  To create the caramelized filling, pour two cans of sweetened condensed milk into a 9x11-inch glass baking dish.  Cover with foil and place dish inside another larger baking dish.  Add water to larger pan until half way up the sides of the baking dish.  Bake for 1 ½ hours. Cool filling in refrigerator for 2 hours.  
In a small bowl, combine the graham cracker crumbs, sugar and melted butter.  Set aside until ready to prepare parfaits.
In 6-8 parfait glasses, place 1 tablespoon of graham cracker mixture into each.  Spoon approximately 2 tablespoons of the condensed milk mixture over crumbs, and then add slices of banana.  Spoon remaining condensed milk mixture over bananas, and end with remaining graham cracker crumbs.  Top with non-dairy whipped topping and sprinkle with toffee bits.  Serve.