I tried a new recipe tonight.
Don't the fresh veggies look wonderful?

It was a great success - we all liked it. It looked pretty impressive when I took it out of the oven & unsealed the aluminum foil...Lots of steam and good smells

Some of you will be shocked to hear that we're eating dinner before 7pm 90% of the time now so we can eat with Brandon. I'm also trying to step out of the tried & true comfort food cooking & add some healthy new items to our menu.
Brandon was a huge fan of the pesto sauce on the spaghetti. He even had seconds...We're also cutting back on the carbs for my sake, so this recipe came from an ATKINS best recipes book. Here's the recipe for any of you who might want to try it too.

Orange Roughy & Vegetable Pesto with Pasta:

1/2 C pesto
1 T lemon juice

1 T olive oil

1/2 tsp salt

orange roughy (the recipe says 4 6oz pieces - I just got what I thought was enough for dinner. It also called for Red Snapper, but the store didn't have that. The butcher said orange roughy would be comparable so that's what I used.)

12 asparagus spears, cut in 2" pcs (I used an entire bundle)

2 sm yellow squash thinly sliced on the diagonal

4 green onions thinly sliced (I used an entire bundle)

1 red bell pepper cut into thin strips

Pine Nuts (I bought a tiny little bag in the baking section & only used about half of it. Next time I'll dump the whole bag in)

1.) Heat oven to 425

2) Mix pesto, olive oil, lemon juice & salt. Reserve about 2T.

3) Toss vegetable in remaining pesto mixture.

4) Lay a large piece of aluminum foil on a baking sheet. Dump all the veggies onto it.

5) Place fish on top of vegetables & coat with remaining pesto mixture.

6) sprinkle pine nuts over the fish - liberally.

7) Take another piece of aluminum foil and cover the fish & veggies - crimp it together with the bottom piece of foil so you have a sealed packet.

8) Bake for 25 minutes

I bought a 10oz jar of pesto at Kroger, so I had alot left. I made some spaghetti and used the rest of the jar on the spaghetti.