April 6 – Broiled Flounder Parmesan & Cauliflower Mash

Breakfast: 2-egg omelet stuffed with cheese, sausage, avocado, and tomato; cottage cheese; small cup of blueberry-pomegranate juice; coffee

Lunch: wraps pictured above — turkey, provolone, spinach, tomato; a handful of pistachios; 1 c. cantaloupe; water

Dinner: Broiled Flounder with Parmesan; Cauliflower mash; broccoli; water

BROILED FLOUNDER

2 lbs. flounder (4 servings)
2 Tbsp. lemon juice
1/2 c. parmesan
1/4 c. melted butter
3 Tbsp. olive-oil mayo
3 Tbsp. chopped onion, sauteed
1/4 tsp. salt
1 tsp. minced garlic
1 tsp. dill

Bake flounder at 350* for 10 minutes. Mix remaining ingredients and spread on top of flounder. Broil 5-7 minutes more.

CAULIFLOWER MASH

2 heads cauliflower, washed and cut up
2 Tbsp. cream cheese
1/4 c. parmesan
1/2 tsp. minced garlic
1/8 tsp. chicken bouillion paste
1/8 tsp. pepper
top with butter, salt, and pepper to serve

Boil the cauliflower 8-10 minutes and drain well. Puree with remaining ingredients in a food processor or mixer (using the whisk attachment). Serve immediately, topped with a pat of butter and additional salt and pepper to taste.

I was a bit nervous about the flounder recipe – whenever I try something new with fish, it usually bombs… but this was especially good with the cauliflower mash!  Both have parmesan and garlic, and the flavors went really well together.  Recently I’ve tried to only buy fish that’s labeled “wild caught” since Sky saw something online about farm-raised tilapia being fed so much soy that they essentially become a soy by-product… ick. And sad because I like tilapia!  Oh well, it just means we’ll be trying some new foods again!