Snapper with Salsa

Name: Snapper with Salsa
Ingredients: 1 lb. red snapper (4 4-oz fillets); 2 cups chopped frozen broccoli; 2 cups chopped frozen cauliflower Safeway 1 lb For $1.99 thru 02/09; 1 cup TACO BELL HOME ORIGINALS Salsa; 4 medium baked potatoes; 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream; 2 Tbsp. extra virgin olive oil; 1/4 cup balsamic vinegar; 6 cups fresh chopped spinach leaves; 2 cups canned mandarin oranges (in juice), drained; 1/2 cup COOL WHIP FREE Whipped Topping; 4 On-the-Go packets; 4 bottles of water, 20 fl oz

13 ingredients

17 steps

Ingredients

1 lb. red snapper (4 4-oz fillets)
2 cups chopped frozen broccoli
2 cups chopped frozen cauliflower Safeway 1 lb For $1.99 thru 02/09
1 cup TACO BELL HOME ORIGINALS Salsa
4 medium baked potatoes
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. extra virgin olive oil
1/4 cup balsamic vinegar
6 cups fresh chopped spinach leaves
2 cups canned mandarin oranges (in juice), drained
1/2 cup COOL WHIP FREE Whipped Topping
4 On-the-Go packets
4 bottles of water, 20 fl oz

Directions

1

Preheat oven to 450F.
2

Lay fish in the center of a large piece of heavy foil.
3

Place broccoli and cauliflower on top of fish; drizzle salsa over the top.
4

Season as desired with salt-free seasoning.
5

Seal foil and place into glass baking dish; bake 15 min.
6

or until fish flakes easily with a fork.
7

Divide into 4 equal servings.
8

Pierce potatoes with fork several times, wrap in foil, and place in oven.
9

When done, split open and top each with 1 Tbsp.
10

sour cream.
11

Divide spinach evenly among 4 salad bowls.
12

Drizzle 1/2 Tbsp of oil and 1 Tbsp.
13

vinegar over each salad.
14

Complement each meal with 1/2 cup mandarin oranges topped with 2 Tbsp.
15

whipped topping for dessert.
16

COMBINE CRYSTAL LIGHT On-the-GO packet with bottled water per package directions.
17

Serve each person 1 water bottle with their meal.