What did I end up doing? I watched The Next Iron Chef all day. I didn't realize how late in the day it was until my 12 year old walked in the door from school. Oops, a whole day lost!
While I did lose valuable time for errands, I did gain more inspiration to make up some of my own recipes in the kitchen. This is a new concept for me, the girl who still follows the instructions on the box of Kraft Macaroni and Cheese. :-)
Tonight's dinner: Fisherman's Quick Fish and String Beans in Cream of Mushroom soup with almonds and parmesan cheese topping.
Fisherman's Quick Fish
(courtesy of Allrecipes.com)
| 4 (6 oz) cod fillets | 1 cup creamy-style Italian dressing |
| 1/4 cup shredded sharp Cheddar cheese | 1 cup crushed potato chips |
- Preheat oven to 500 degrees F (260 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray.
- In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes.
- Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade.
- Bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.
Green Beans
(recipe created by me)
| 16 oz frozen green beans, defrosted | 1 10.5 oz can Cream of Mushroom soup |
| 1 1/2 cups slivered almonds | 1 cup shredded parmesan cheese |
- Mix the almonds and parmesan cheese together in a small bowl. Set aside.
- Spray a square casserole dish with non-stick cooking spray.
- Pour the defrosted green beans into the dish.
- Pour the soup into the green beans and stir to coat all of the beans. Spread the beans until the top is flat.
- Place the beans into the same 500 degree oven with the fish.
- Cook the beans until the cream of mushroom begins to bubble.
- Remove the dish and sprinkle the almond mixture over the beans.
- Return the dish to the oven and cook until the almonds are toasted and the parmesan cheese is melted.
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