Lemon Butter Cod Over White Wine Parmesan Zoodles

I recently started using the meat and seafood subscription service Good Chop to get great quality proteins shipped straight to my door. I talk all about Good Chop, why I love it, and my experience with it in my blog post here which I highly encourage you to check out. I also have a great discount you can use to enjoy $100 off your flexible Good Chop subscription here!

In my recent box, I received Pacific Cod, which I thought would be perfect for an end of summer zoodle dish. This meal is light and refreshing and really is meant to highlight the amazing quality of the fish.

Here’s what you’ll need:

• ½ tbsp softened butter

• 1 tsp EVOO

• 4 cloves garlic, chopped and separated

• 1/2 tsp dried parsley

• 1/4 tsp red pepper flakes (optional)

• Salt and pepper to taste

• 3 pieces of cod

• 8 mushrooms, sliced

• 4 shishito peppers, de-stemmed and sliced

• 1/4 cup dry white wine

• 2 zucchinis, spiralized

• 1/4 cup shredded parmesan

Instructions:

1. Mix together the softened butter, EVOO, half of the garlic, dried parsley, red pepper flakes, salt, and pepper. Spread the mixture over the cod, and bake in a preheated 400 degree oven for 10-12 minutes.

2. In the meantime, heat up 1-2 tbsp EVOO in a pan on the stovetop. Once hot, add in the remaining garlic, mushrooms, and shishito peppers. Cook for 4-5 minutes until everything softens.

3. Add in the white wine and cook for 3-4 minutes until the alcohol burns off.

4. Add in the spiralized zucchinis, turn off the heat, and allow the zoodles to cook/soften for 2-3 minutes (without getting mushy). Sprinkle in the shredded parm over everything, and season with salt and pepper.

5. Split the zoodles between two bowls, and top with the baked cod.

6. Enjoy!

Spiralized Broccoli Greek Yogurt Alfredo with Smoked Salmon and Mushrooms

If you haven't noticed, broccoli stem noodles are creeping up on my list of favorite spiralized vegetables. They taste like broccoli florets with an added crunchy texture, so basically they're perfect. Plus they go well with pretty much everything I've tried so far.

For some reason when I go to make them, I keep being drawn to a creamy sauce. So I figured, why not a healthier alfredo made with non fat Greek yogurt. Throw in some mushrooms and smoked salmon (or shrimp works just as well if you aren't a fan), and voila! A delicious dinner or lunch!

Here's what you'll need:

-4 broccoli stems, spiralized
-3 cloves of garlic, minced
-1 tbsp and 1 tsp ghee, separated (I use Farm to Gold)
-1/4 cup water
-One 6 oz container of nonfat plain Greek yogurt (I use Wallaby)
-3 tbsp shredded parmesan
-1 tsp dried parsley
-Black pepper to taste
-3 oz smoked salmon
-3 baby Bella mushrooms, chopped

Instructions:

1) In a large pan, heat up the tsp of ghee over medium high heat and add in 1 clove of garlic once it's melted. Let cook for about a minute alone.
2) Add in the spiralized broccoli stems, and let them cook for a good 5-7 minutes alone.
3) In the meantime, add the tbsp of ghee to a saucepan over low to medium heat, and let it melt. Add in the two tbsp of garlic and let cook for about a minute.
4) Add the water to the saucepan and remove from heat.
5) Progressively add in the Greek yogurt, mixing regularly.
6) Progressively add in the parmesan, mixing regularly. If it doesn't melt in because the mixture is no longer hot, you can put it over very low heat.
7) Mix in the parsley and black pepper.
8) Over in the broccoli pan, add in the mushrooms and let them cook down (about 3 minutes).
9) Add in the smoked salmon to the broccoli mixture and cook for an additional 2-3 minutes.
10) Split the broccoli pan mixture between two bowls, and top each with half of the sauce. Mix together the sauce and veggie-salmon mixture within each bowl.
11) Serve and enjoy!

Let me know what you think in the comments below! I'd love to hear from you.