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~~ fr C X l Busy nights call for simple solutions. These one-pot and one-pan recipes make it easy to eat healthier and cook smarter, so you can spend more time enjoying the meal and less time in the kitchen. fee PMEDITERRANEAN COD "= ERVES: 4 ACTIVE: 10 MIN TOTAL: 35 MIN medium red onion, thinly sliced (about 1% cups) Ye cup Culinaria pitted Kalamata olives cloves garlic, minced tbsp. Schnucks olive oil tbsp. Schnucks Italian seasoning, divided lemon, cut into wedges _ 12-02. pkgs. frozen Full Circle cod fillets, thawed: —~ % — cup crumbled fat-free feta cheese 1 bunch fresh dill, chopped (about % cup) % NNw No 1. Preheat oven to 400 degrees. On a sheet pan, toss together red onion, olives, garlic, oil and 1 tsp. Italian seasoning. If desired, season with salt and pepper. Squeeze 1 lemon wedge ‘over vegetables and scatter with remaining wedges. Bake 15 minutes. 2. Pat cod dry and sprinkle with remaining Italian seasoning. Season with salt and pepper, if desired, then arrange on top of vegetables. Bake until cod’s internal temperature reaches 135 degrees, 10-12 minutes. Serve topped with feta and dill. PER SERVING: 266 CAL, 12G FAT (1G SAT FAT); 100MG CHOL, 471MG SODIUM, 11G CARBS \\AGFIBER/2G SUGARS), 30G PRO res
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