Thyme and Garlic Poached Pickerel with Quinoa Stuffed Red Bell Pepper

It's always tough on the weekend to stick to a healthy eating plan, especially when that weekend is Superbowl! Slow roasted pork back ribs with Alex's "secret" spice, Caesar and homemade potato salad, not to mention the red wine and iced tea, I guess it's needless to say it was a calorie-filled fiesta!
But, alas, here is Monday, the best day to get back on with the plan!
I admit, I am getting bored with some of the meals on this "Cinch" plan, so I am trying to switch it up a little. I figured that each of the meals in the plan average around 300 calories a piece, so if I cook something else I just have to be sure to use lots of fresh veggies, a little protein and keep the portion within that caloric range ... this is all a little boring, I know, so I'll get to the good part... the recipes! Tonight's dinner: Thyme and Garlic Poached Pickerel with Quinoa Stuffed Red Bell Pepper.


Thyme and Garlic Poached Pickerel
2 fresh pickerel fillets
salt and pepper
6 sprigs of FRESH thyme (don't use dried thyme, it doesn't produce as much flavour)

1 TBSP FRESH garlic (diddo for dried garlic)

2 TBSP Olive Oil

3/4 cup white wine (use a Riesling or something on the sweeter side)

Rinse the fish in cold water, pat dry, sprinkle with salt and pepper, set aside. Pour rest of ingredients into a shallow saute pan and bring to a boil, let simmer on med-high heat for about 5 minutes to mix the flavours. Add a little more wine if some of it evaporated then bring back to a boil. Set fish on top of the liquid and poach, turning a couple times until finished (about 7-8 minutes). The liquid should have mostly evaporated by now so what ever is left spoon a little over the fish as a sauce. Enjoy!

Quinoa Stuffed Red Bell Pepper

1/2 Red bell pepper

1/4 cup cooked quinoa

1 TBSP olive oil

1/4 cup red onion, chopped

1 TBSP fresh garlic

1/4 cup chopped carrot

1/4 cup chopped fresh spinach

1/4 cup chopped mushroom

1/4 cup shredded cheddar cheese

Preheat oven to 350 degrees and cook quinoa according to directions.

Meanwhile, in a saute pan, fry onion in oil until translucent (about 2-3 minutes), add garlic then rest of veggies and cook until done (about 4-5 minutes). Mix veggies, quinoa and cheese in a bowl and stuff pepper. Bake in oven for 15 minutes. Enjoy!

This meal has approximately 400-500 calories, a bit higher than what I have been eating but well worth it!! (and I only ate a banana for lunch so it all evens out!!)