I haven’t been cooking as much as I’d like because of my hectic schedule lately but decided to take a break from studying for my upcoming Microeconomics Test and Made Twice Baked Sweet Potatoes & Cod. Healthy and Delicious give it a try.
2 Large Organic Sweet Potatoes
1 table spoon of bread crumbs
1/8 cup of milk
1 teaspoon butter
1 bag of organic spinach
1 crown of broccoli
1 tablespoon of cheddar cheese
1 lb Cod Fish
Take two organic Sweet Potatoes, make a cut down the middle wrap them in foil and bake in the oven on 350 degrees for about 1-2 hours depending on how big your sweet potatoes are. While the sweet potatoes are baking use a frying pan with one tablespoon of olive oil to cook the bag of organic spinach and crown of broccoli. Season the vegetables with red pepper, black pepper, garlic powder and onion.
Take a piece of aluminum foil. Add one teaspoon of olive oil. Place the cod fish into the aluminum foil. Season with 1/2 lemon, 1/2 lime, black pepper, red pepper, garlic powder, and a very thin light sprinkle of bread crumbs. Wrap the fish up into the aluminum oil cook the fish on the grill for 16 minutes ( 8 minute on each side of the fish).
Once the potatoes have cooled off cut them completely in half and scoop out the potatoe center. Be careful not to make the skins too thin or the potatoes will collapse. Take a pan and add in the sweet potatoe center, the spinach and broccoli mix, one teaspoon of butter, 1/8 cup of milk, and sprinkle a bit of cheddar cheese. Simmer on the stove so all of the ingredients mix nicely together.
Fill the potatoe skins with the mixture and broil the potatoes in the oven for about 5minutes. Be careful to watch them closely so you do not burn the skins. Enjoy