Welcome to Hart Healthy! I'm Amy Hart and one of my passions in life is to help show others that eating "better-for-you" still tastes great! I love to wind down my weekends on Sunday planning dinner menus for the upcoming week. Whether it's an original recipe, a recipe from one of my go-to resource sites, or something from my 101+ cookbook collection, this blog is designed to offer healthier lower calorie options to those who want an answer to the question, "What's for dinner?" Enjoy!
1. Preheat the broiler. Coat a large baking sheet with cooking spray.
2. Finely grate 1 teaspoon of zest from the lemon and set aside. 3. Squeeze the juice from the lemon over both sides of the fish. Season both sides of the fish with salt and pepper, to taste, and the garlic powder. Place the fish on the prepared baking sheet and broil until fork-tender, about 3 minutes per side.
4. Meanwhile, in a medium bowl, combine the mayonnaise, lemon zest, horseradish, chives, and parsley. Serve the fish with the mayonnaise mixture spooned over the top. Yield: 4 servings
Nutrition info per serving: 213 calories, 6 g fat, 4 g carbs, 35 g protein, 1 g sugar (Calculated from myfitnesspal.com) Broccoli Potato Parmesan Purée Source: Amy Hart Ingredients: 1 large Russet Potato 4 cups broccoli florets 2 tsp garlic paste (I use Amore brand in the tube) 1/3 cup skim milk 1/4 cup red fat Parmesan cheese grated 1/8 cup red fat cream cheese Salt and Pepper to taste 1/4 tsp red pepper flakes Directions: 1. Peel and cut potato into chunks, place in saucepan and cover with water by a couple of inches. 2. Bring to a boil and boil for 6 minutes. Add broccoli and boil for an additional 2 minutes or until potato is fork tender. Drain and return to pan. 3. Add the garlic paste, milk, Parmesan, cream cheese, salt, pepper, and red pepper flakes. Mash with a potato masher or mix with hand mixer until you reach your desired consistency. Yield: 4 servings Nutrition info per serving: 165 calories, 3 g fat, 23 g carbs, 8 g protein, 1 g sugar (Calculated from myfitnesspal.com)