Monday Nutrition Tip of the Week: Fancy Dinner

When people find out that Zach and I are "Healthy Eaters," we sometimes get sympathetic (or maybe bewildered?) looks along with what I suspect is a dose of pity. I'm sure they picture us with plates piled high with kale and collared greens, with a side of radishes for dessert.

Don't get me wrong...we do eat our fair share of raw vegetables (and like them, too). But by my estimation, we are eating far better-tasting and nutritious foods than we ever have in our married lives. I'd bet dollars for doughnuts (pun intended) that if the "Non-healthy Eaters" in our lives were to come over and eat dinner with us, they'd be blown away by how good healthy food can taste.

And the real kicker is that this stuff is not hard to make.Take the dinner I made last Friday night. I started at 5:00 and we were sitting down to a seriously fancy, restaurant-like meal at 6:00. And most of that time was sitting around waiting for the vegetables to be done.

This is Fillets and Spinach with Balsamic Vinaigrette from the Better Homes & Gardens New Cook Book. (How I love my old red-and-white checkered cook book!) I picked out the recipe an hour before dinner. It was pretty to look at and even better to eat. I used tilapia fillets, and served roasted asparagus and roasted sweet and new potatoes as the side dishes.

Ingredients

• 1
  pound fresh or frozen fish fillets, 3/4 to 1 inch thick
• 4
  cups baby spinach leaves, trimmed
• 1
  medium onion, cut into thin wedges
• 3
  tablespoons olive oil or cooking oil
• 1
  medium red or yellow sweet pepper, cut into thin strips
• 1/8
  teaspoon salt
• 1/8
  teaspoon black pepper
• 2
  tablespoons balsamic vinegar
• 1
  tablespoon honey
  
  
  directions
  

  1.Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into
  four serving-size pieces, if necessary. Set aside. Place spinach in a large bowl; set aside. In a large skillet cook onion in 1 tablespoon of the oil
  over medium heat for 5 to 6 minutes or until tender and slightly golden. Add sweet pepper; cook and stir for 1 minute more. Remove from heat. Stir onion mixture into spinach; transfer to a serving platter. Set aside.

  
  

  2.Meanwhile, sprinkle fish fillets with salt and black pepper. 

  In same large skillet heat remaining 2 tablespoons oil over medium-high heat. Add fish; cook for 4 minutes. Carefully turn fish. Reduce heat to medium; cook 3 minutes more or until fish begins to flake when tested with a fork. Place fish fillets on top of wilted spinach; cover to keep warm.

  
  

  3.In a small bowl stir together the balsamic vinegar and honey. 

  Add to skillet. Cook and stir until heated through, scraping up any browned bits. To serve, spoon balsamic vinaigrette over fish and spinach.

  
  

  4.Makes 4 servings

  
  

  This dinner has your lean protein, healthy fat, and colorful veggies. It's the real deal! Try it when you want to impress someone.
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  Workout of the Day
  Insanity: The Asylum - Back to Core