Pollock and Lentil Stir-Fry
Ingredients:
- 2 pollock fillets (thawed)
- 1 cup dry lentils
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 can green beans, drained
- 1 can corn kernels, drained
- Salt and pepper to taste
- Optional: Fresh herbs (such as parsley or cilantro) for garnish
Directions:
- Cook the Lentils:
- Rinse the dry lentils under cold water.
- In a pot, combine the lentils with 2 cups of water.
- Simmer for 20-25 minutes until tender. Drain any excess liquid.
- Sauté Fish:
- Heat vegetable oil in a skillet.
- Add chopped onion and minced garlic. Sauté until fragrant.
- Add pollock fillets, pushing onions and garlic to the sides of the skillet.
- Cook 3-4 minutes per side until opaque and flaky, ensuring internal temp is 145°F. Set aside.
- Sauté Vegetables:
- Stir in drained green beans and corn kernels.
- Add cooked lentils.
- Season with salt and pepper.
- Combine Everything:
- Mix pollock in the skillet with vegetables.
- Serve hot, garnished with fresh herbs if desired.
Chicken and Bean Shepherd’s Pie
Ingredients:
- ¼ cup of milk
- 2 tablespoons of butter
- Salt and pepper to taste
- 1 can of chicken, drained
- 1 can of green beans, drained
- ¼ cup of cheese
- 1 package of potatoes
Directions:
- Preheat oven to 375 degrees and lightly grease a 9×13 baking dish.
- -In a large bowl, combine the potatoes, milk, butter, salt, and pepper. Set aside.
- In a small saucepan over medium heat, cook chicken till golden brown.
- Spread chicken and beans evenly over the bottom of the prepared baking dish.
- Spread potato mixture evenly over the meat and beans.
- Spread cheese over the top of the potato mixture.
- Bake for 25 to 30 minutes or until golden/bubbly.
- Once cooked, let sit for 5 minutes, then enjoy!