Classic comfort foods with a modern twist, these easy-to-prepare fish sticks and spiced apples are served with a glass of 100% cranberry juice will please all finicky youngsters.
Spinach Basil Dipping Sauce
- 1 cup frozen chopped spinach, thawed and drained
- ½ cup chopped fresh basil
- 1 clove garlic
- ¾ cup fat-free plain yogurt
- 2 tbsp vinegar
- 2 tsp honey
- Cooking spray
- 1 lb frozen pollock (or other white fish, such as haddock or cod), partially thawed
- ½ cup flour
- 2 egg whites, beaten
- ¾ cup whole-wheat bread crumbs
- 2 tbsp grated parmesan cheese
- 1/8 tsp ground black pepper
- 3 apples
- ½ cup raisins
- ¼ cup chopped pecans
- ½ tsp cinnamon
- 2 tsp butter
- 32-oz 100% cranberry juice
- Place rack in the center and heat oven to 450 ° F, and spray cookie sheet with cooking spray. To make dipping sauce, place all ingredients in a blender or food processor; blend or process until smooth.
- Cut pollock into strips 1-inch wide (easiest when fish is partially, rather than fully, thawed) and place on prepared baking (cookie) sheet.
- Mix breading ingredients (bread crumbs, parmesan cheese, and pepper) in a shallow dish or pie pan; place flour and egg whites in separate dishes.
- Dip fish sticks in flour, then in egg whites, then breading mix, coating evenly. Return coated fish sticks to baking sheet, spacing evenly.
Cook fish until it is 145 ° F, confirmed with a food thermometer, about 10-12 minutes, golden brown, turning as needed.
- While fish sticks are baking, cut apples in quarters and core them; slice into smaller wedges (about 12 per apple).
- Toss with raisins, pecans, and cinnamon. Heat butter in medium sauce pan. Add fruit mix. Sauté lightly about 3-5 minutes. Apples should still be slightly crisp.