Be a Cooking Cupid

There's nothing that says, I love you more than planning and sharing a delicious
meal with your loved one. This Valentine's Day, celebrate at home with this healthy
and delicious meal that is sure to impress.
COD WITH TOMATOES & PINE NUTS
Prep Time: 10 minutes
Cook Time: 10 minutes
tablespoon ShopRite Imported Olive Oil
2 (4-oz) cod fillets
teaspoon ShopRite garlic powder
teaspoon ShopRite dried oregano leaves
teaspoon dried marjoram
teaspoon lemon zest
Freshly ground black pepper, to taste
1 cups cherry or grape tomatoes
tablespoon ShopRite Pignolia pine nuts, toasted
2 tablespoons chopped fresh basil, divided
Heat the oil in a large, non-stick skillet over medium-high heat. Sprinkle the fillets
with the garlic powder, oregano, marjoram, lemon zest, and pepper. Place the fillets
in the heated skillet and cook 2-3 minutes per side or until golden brown.
Add the tomatoes to the skillet; cover and cook 3 minutes. Stir in the pine nuts and
1 tablespoon of basil; cook 2 minutes more or until tomatoes begin to burst and fish
flakes easily with a fork. Transfer the fillets to a platter.
Stir the tomato mixture and season with additional pepper if desired. Spoon over
the fillets, sprinkle with remaining basil, and serve.
Per Serving: 135 calories. 6g fat (1g saturated). 50mg cholesterol. 330mg sodium.
4g carbohydrates (1g fiber). 17g protein.
CREAMY SWISS CHARD & POLENTA
Prep Time: 14 minutes
Cook Time: 15 minutes
cup ShopRite low-salt chicken broth
cup ShopRite 2% reduced fat milk
cup whole-grain cornmeal
1 teaspoon olive oil
large bunch Swiss chard, rinsed
1 shallot, chopped
1 clove garlic, minced
1 tablespoon parmesan cheese (optional)
In a large saucepan, combine the broth, milk, and cornmeal over medium heat. Stir
constantly until mixture begins to thicken. Remove from heat; cover and set aside.

For the Swiss chard, remove and slice the stems, and coarsely chop the leaves. Set
aside.
In a large skillet or Dutch oven, heat the olive oil over medium and add the onion
and garlic; cook and stir 1 minute. Add the chard stems; cook about 3 minutes. Stir
in the chard leaves; cover and cook 3-5 minutes or until chard is wilted. Season with
salt and pepper to taste.
Spoon polenta evenly between two plates and top with chard mixture. If desired,
sprinkle with cheese, and serve.
Per Serving: 155 calories. 5g fat (2g saturated). 10mg cholesterol. 280mg sodium.
22g carbohydrates (2g fiber). 6g protein.
BANANA SPLIT FOR TWO
Prep Time: 5 minutes
Cook Time: N/A
1 medium banana
cup strawberries, halved
1 tablespoon low-sodium raw or dry-roasted peanuts
2 (5.3oz) containers plain or vanilla Greek yogurt
1 tablespoon Peanut Butter & Company Dark Chocolate Dreams Peanut Butter,
warmed
Peel the banana and halve length-wise. Place in a shallow dish or plate. Use a large
ice cream scoop to dollop the yogurt between the two halves of the banana. Top
with the strawberries and peanuts. Drizzle with the chocolate peanut butter. (Note:
if the peanut butter still isn't liquid enough to drizzle after warming it, mix with a
little low-fat milk or the left over yogurt until you reach the desired consistency.)
Per Serving: 276 calories. 9.5g fat (2g saturated). 9mg cholesterol. 81mg sodium.
29g carbohydrates (4g fiber). 22g protein.
Recipes adapted from:
www.shoprite.com
www.bakeat350.com