Recipe- Potato-Crusted Fish and Fresh Broccoli

I recently made another great Publix Apron Recipe.

Potato-Crusted Fish and Fresh Broccoli

Potato-Crusted Fish:
     

Ingredients:
1/2 cup lowfat buttermilk
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
4 firm white fish fillets, (such as tilapia, snapper, or orange roughy), 1 1/2 lb
1 (2-oz) package potato flakes (1/2 cup)
3 tablespoons butter, divided

Steps

1. Combine buttermilk, garlic, salt, and pepper. Place fish in buttermilk mixture, turning to coat; let stand 3–4 minutes.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place potato flakes on plate. Coat both sides of fish with potato flakes; press with fingertips to coat heavily (wash hands). Place 2 tablespoons butter in pan, then add fish; cook 4 minutes (do not turn fish).
3. Place 1 tablespoon butter in center of pan. Turn fish (using spatula), distributing butter under each fillet; cook 3 more minutes or until golden and fish flakes easily. Serve.

Fresh Broccoli:
    

Ingredients:
12 oz fresh broccoli florets
1/3 cup water
1/2 tablespoon butter
1/2 teaspoon seasoned salt
1/4 teaspoon lemon juice

Prep

• Break broccoli into bite-size pieces, if preferred.

Steps

1. Combine broccoli and water, then cover; microwave on HIGH 4 minutes or until tender.
2. Drain; stir in remaining ingredients. Serve.

I also served the dish with some rice side dish.,  The fish was so yummy!  I'll definitely be making this one again!

Recipe- Crispy Baked Pork Chops & Potatoes

I got this recipe from the Publix Family Style magazine, but I can't find any links to it online!

Crispy Baked Pork Chops & Potatoes

Ingredients:
~ 1 egg
~2 tablespoons fat-free milk (I used 2% and it was fine)
~1 cup packaged corn bread stuffing mix
~ 4 pork loin chops, cut 1/2 inch thick (1 to 1 1/2 pounds total)
~ salt and ground black pepper
~ 1 20-ounce package frozen roasted potato pieces

Directions:
1) Preheat oven to 425 degrees.
2) Break egg into a shallow dish and beat with a fork; stir in milk.
3) Crush corn bread stuffing mix and place in another shallow bowl.
4) Trim fat from pork loin chops; season with salt and pepper.
5) Dip pork chops into egg mixture.
6) Coat both sides with stuffing mix.
7) Arrange pork chops in a single layer on one half of a baking sheet with sides.
8) Add frozen roasted potato pieces to the other half of the same pan, mounding potatoes as needed to fit.
9) Bake, uncovered for 20 to 25 minutes or until pork is done (160 degrees) and potatoes are lightly browned and crisp, turning pork and stirring potatoes once.

I love meals that make things easy.  And being able to cook both the main dish AND the side dish together, on the same pan, saves time and means less cleaning up.  The stuffing mix on the pork chop gave it a nice crisp.  I'll be making this again!   (I served this with Birds Eye Steamfresh Lightly Seasoned Garlic Cauliflower but we weren't a fan of that side.)

Recipe- Baked Zucchini Fries

I got this recipe over at Fun & Food Café.  She said she got it from a Kraft recipe, but I can't find that online.

Baked Zucchini Fries

Ingredients
~3 zucchini (1 lb.)
~1/4 cup Grated Parmesan Cheese
~1 packet Shake & Bake Coating Mix
~1 small egg

Directions
1)Heat oven to 450ºF.
2)Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks.
3)Add cheese to coating mix in shaker bag; shake gently to combine.
4)Whisk egg in medium bowl.
5)Add zucchini; toss to coat.
6)Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat.
7)Spread onto baking sheet sprayed with cooking spray.
8) Repeat with remaining zucchini.
9)Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.
10)Remove the baked fries from the oven, and serve them with your favorite dipping sauce

I love fries and I love zucchini so I was excited to try these!  I found that the 3 zucchini was too much for one dinner for us so I saved a zucchini and a half and used the second packet of Shake & Bake, another egg, and more cheese on another night.  These turned out yummy!  Not quite as crisp as I wanted.  Probably because I'm not that great with a knife and should have made them thinner.  They were perfect dipped in ranch dressing!