- Mary Kay LaBrie
|Stuffing Topped Haddock|
w/ roasted Asparagus
From day-one, this website has been all about taking some of the fat, calories, carbs, and bad stuff out of traditional home cooked comfort foods. But, I am a foodie. I've never been about depriving myself. Diets do not work for me. You make choices in life; you can either eat what you like - in moderation - or you can eat things you don't really like just to satisfy a skewed perception of how you should look or feel.
Still, even I know that you can't consume red meat in gravy with smashers every single night and achieve your personal health and fitness goals. With the holidays just around the corner, you know that you're probably going to splurge. Then January 1st will roll around then you're going to feel like you have to go on some fad diet that doesn't work. Then you're going to be really depressed until the spring. I just don't want that to happen to you. You deserve better than that, gosh darn it!
This week, I am going to post healthy meals which include more than one serving of veggies. Americans just don't get enough vegetables in their diet - and that's a fact. If you eat this week's recipes for 100 years, you will live a long time.
Okay... I know... cheesy humor... but I made you laugh, right?
Seriously, eat these recipes and you'll lighten up a few pounds before the holidays. That will give you a little extra wiggle room so that you can go ahead and have that pumpkin cheesecake.
Tonight's recipe is written for 2 servings. Feel free to double or triple it as needed. You can substitute any light white fish.
I like to purchase stuffing and ranch dressing mix in convenient resealable containers.
2 - 4 ounce Haddock Fillets
2/3 cup Water
1/2 tablespoon Ranch Dressing Mix
1 tablespoon Butter, divided
1/2 cup Stuffing Mix for Chicken
2 tablespoons semi-dry White Wine, such as Riesling
Fresh chopped Parsley, for garnish
Butter Flavored Cooking Spray
Preheat oven to 350 degrees.
Spray glass baking dish with cooking spray. Add fish fillets.
Bring water to boil. Add butter and Ranch dressing mix.
Add stuffing mix. Fluff with fork, cover, and let set for five minutes.
Note: I added more water than the package directions call for. This helps keep the stuffing moist during baking.
Top Haddock with stuffing mixture. Add wine and butter to baking pan.
Bake, uncovered, for 25 minutes.
Top with fresh parsley and serve with lemon wedges.
Serving suggestion: Serve with roasted asparagus and mashed cauliflower.
If you like this post, you might also enjoy my Seafood Stuffed Flounder :