By: Di Bauer, CarbSmart Editor
Sometimes you just want to slap something together quickly, and this second low carb dinner menu fits the bill as well as the Turkey and Asparagus Roll-Up Casserole does. This is a meal that will suit low carbers and non-low carbers alike, and has the added benefit of not only being quick and easy, but it will tempt spinach-haters to eat spinach and non-fish eaters to eat fish. Everyone in my family loves this dish.
If you want to, you can even put this casserole together the night before, cover it with plastic wrap, and refrigerate it until it's time to fix dinner the next evening. It only bakes for 30 to 40 minutes, which gives you more than enough time to set the table, put together the salad, and saute the squash.
Here's this evening's menu:
- Fish Florentine
- Sauteed Summer Squash
- Italian Tossed Salad
Here's the shopping list for the meal. You may very well already have some of these things on hand:
- 1 to 1 1/2 pounds of white fish fillets
- 2 boxes frozen chopped spinach
- 1 zucchini squash
- 1 crookneck squash
- 1 bag Italian prewashed salad greens
- Roma or cherry tomatoes
- lemon juice
- olive oil
- 1 16-ounce package shredded cheddar cheese
- small amount of shredded mozzarella cheese (optional)
- butter
- dried parsley
- Italian seasoning blend
- garlic powder
- onion powder
- salt
- pepper
- Italian salad dressing (I particularly like Kraft Zesty Italian.)
- Keto Crumbs, Italian flavor
Here's the game plan:
The night before, take the two boxes of frozen chopped spinach out of the freezer and put them in the refrigerator to thaw. If you forget (and I do about half the time), take them out of the freezer in the morning and leave them on the counter to thaw.
In the evening, preheat the oven to 350 degrees while you construct the casserole. After the casserole is put together, slip it in the oven and bake it for 30 to 40 minutes. Set the table, then put together the salads and put them on the table.
Fifteen minutes before the casserole will be ready, saute the squashes. Use a slotted spoon to remove the zucchini and crookneck squash from the skillet. Hold each spoonful over the skillet for a few seconds to let it drain thoroughly. Place the squash on the dinner plates. If, despite your best efforts, liquid from the squash starts to spread over the dinner plates, just blot it up with a paper towel and don't tell anyone.
Take the casserole out of the oven, divide it evenly among the plates, and sit down for a well-deserved, relaxing meal.
Whew! Who said you can't cook?
And, finally, here's the recipes:
Fish Florentine
- 1 10-ounce package frozen spinach, thawed and with all the excess water squished out (eeewww!)
- 1 to 1 1/2 pounds fish fillets, thawed and patted dry
- lemon juice
- salt and pepper (to taste)
- 1 to 2 cups shredded cheddar cheese
- 2 teaspoons dried parsley
- 1/2 cup crushed Keto Crumbs, Italian Flavor (optional)
- 4 - 5 cherry tomatoes, thinly sliced, or 2-3 small Roma tomatoes, sliced
Spread the spinach over the bottom of a casserole dish. Arrange the fish fillets over the spinach. (I find that an 8" or 9" casserole or baking dish works well for 1 pound of fish, or 1 1/2 pounds if you overlap it a bit.)
Drizzle the fish fillets lightly with lemon juice, and then sprinkle with the salt and pepper. Spread the shredded cheddar cheese over the top of the fish. Sprinkle the Keto Crumbs over the cheese, if desired. Arrange the sliced tomatoes over top, and shake a small amount of dried parsley dried parsley over all.
Bake at 350 degrees for 30 to 40 minutes, or until the top is lightly browned.
Serves 4 for around 5 grams of carbohydrates per serving.
Fish Florentine reheats reasonably well, but is best when it is freshly baked.
Italian-Style Sauteed Summer Squash
- 1 zucchini squash (green)
- 1 crookneck squash (yellow)
- 4 tablespoons olive oil (more if needed)
- 1 teaspoon Italian seasoning blend
- dash garlic powder
- 1/8 teaspoon onion powder
- 1 tablespoon butter
After washing the squash thoroughly, slice each squash in half lengthwise. Cut each half into 2-inch lengths. Julienne the sections of squash by placing the sections on their flat sides and slicing each one in thin strips.
Pour the olive oil into a large skillet or frying pan. Add the Italian seasoning blend, garlic powder, and onion power and stir with a spatula or wooden spoon to incorporate the spices into the oil
Heat the oil over medium high heat, then add the squash. Saute, tossing the squash frequently, until the squash is crisp-tender. This will take 5-10 minutes. Add the butter and continue cooking and tossing the squash until the butter is melted.
Serve immediately.
Serves 4.
Note: My husband hates, loathes, and detests summer squash, yet eats every scrap of this. I call it Italian Sticks, and he doesn't know the difference.
Simple Italian Tossed Salad
- 1 bag prewashed Italian salad greens
- Italian salad dressing (I particularly like Kraft Zesty Italian.)
- shredded mozzarella cheese (optional)
Because there is already both spinach and summer squash on the menu, make the salads small and simple. Just put some of the greens (about 1 to 1 1/2 cups) in small salad or dessert bowls and drizzle Italian salad dressing over them.
Save the "goodies" like cucumbers, tomatoes, radishes, etc., for a meal that does not already include 2 cooked vegetables.
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