Rainbow Trout, Roasted red potatoes, spinach caserole

Ingredients Edit and Save Original recipe makes 6 servings Change Servings 2 teaspoons olive oil, or to taste 2 whole rainbow trout, gutted and cleaned, heads and tails still on 1/4 teaspoon dried dill weed 1/4 teaspoon dried thyme salt and freshly ground black pepper to taste 1/2 large onion, sliced 2 thin slices lemon (optional) 2 tablespoons hot water Check All Add to Shopping List PREP 10 mins COOK 20 mins READY IN 30 mins Directions Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil. Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish. Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

Rosemary Roasted Potatoes Ingredients 1 1/2 pounds small red or white-skinned potatoes (or a mixture) 1/8 cup good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoons minced garlic (3 cloves) 2 tablespoons minced fresh rosemary leaves Makes: 8 servings, about 1 cup each Active Time: 25 minutes Total Time: 1 1/4 hours NUTRITION PROFILE Low calorie | Low carbohydrate | High fiber | Low cholesterol | High calcium |

3 10-ounce packages frozen spinach, thawed 1 cup low-fat milk 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon white or black pepper 1/8 teaspoon nutmeg 1 cup extra sharp Cheddar cheese, divided 1 cup low-fat cottage cheese 3 large egg whites PREPARATION Preheat oven to 350°F. Coat a shallow 2-quart baking dish with cooking spray. Press spinach in a mesh strainer to get out as much moisture as possible. Pulse in a food processor until very finely chopped. Combine milk, flour, salt, pepper and nutmeg in a large saucepan. Cook over medium heat, whisking, until thickened, 2 to 4 minutes. Remove from the heat and stir in 1/2 cup Cheddar, cottage cheese and the spinach. Beat egg whites in a large bowl with an electric mixer, slowly increasing the speed, until they begin to foam. Continue to beat until the whites hold their shape; do not overbeat. (You’ll know they are ready when you lift the beaters out and the peak doesn’t flop over.) Gently fold the whites into the spinach mixture with a rubber spatula until uniform. (It’s OK if a few white streaks remain.) Transfer to the prepared baking dish. Bake for 35 minutes. Top with the remaining 1/2 cup Cheddar; continue baking until the cheese is melted, about 10 minutes more. Let stand for 5 minutes. TIPS & NOTES Make Ahead Tip: Prepare Steps 2 & 3, refrigerate for up to 1 day. Bring to room temperature before folding in egg whites. NUTRITION Per serving: 142 calories; 6 g fat (3 g sat, 2 g mono); 17 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 14 g protein; 3 g fiber; 388 mg sodium; 476 mg potassium. Nutrition Bonus: Vitamin A (254% daily value), Calcium (30% dv) Carbohydrate Servings: 1/2 Exchanges: 1 vegetable, 1/2 high-fat meat, 1/2 lean meat