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Tuesday, May 13, 2014

Red Snapper with Veggies

Quick, no fuss high protein Red Snapper with frozen

Number of Servings: 4


    *Red Snapper Filet, 24 oz 
    *Birds Eye Steam Fresh Roasted Red Potatoes & Green Beans, 4 serving (2 bags)
    *Extra Virgin Olive Oil, 1 tbsp 
    *Margarine, 70% vegetable oil spread, 1 tbsp 
    *Garlic, minced, 1 tsp
    *Lemon, 1 serving


    Lay aluminum in a deep cooking pan. Lightly drizzle the olive oil and smooth it on the foil to cover. 
    Salt and pepper both sides of the snapper and lay it skin down in the pan.
    Slice the lemon and place slices on the fish. DO NOT SQUEEZE THE LEMON ON THE FISH! 
    Mix the margarine and garlic together and gently rub on the flesh of the snapper.
    Last, open the bags of frozen vegetables and spread them in the pan. As the butter mixture melts, the veggies will get a nice coating a well. 
    Bake at 425 F. for 50 minutes or until snapper is white and flaky.

    Serving Size: Makes 4 servings

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 340.9
    • Total Fat: 11.5 g
    • Cholesterol: 60.0 mg
    • Sodium: 472.3 mg
    • Total Carbs: 25.8 g
    • Dietary Fiber: 3.4 g
    • Protein: 37.7 g

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