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Snapper with Salsa
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Snapper with Salsa

20 Min(s)
5 Min(s) Prep
15 Min(s) Cook
What You Need
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1 serving
Original recipe yields 1 serving
4 oz. red snapper
1/2 cup chopped frozen broccoli
1/2 cup chopped frozen cauliflower
1/4 cup TACO BELL HOME ORIGINALS Salsa
1 medium baked potato
1 Tbsp. BREAKSTONE'S FREE Fat Free Sour Cream
2 tsp. extra virgin olive oil
1 Tbsp. balsamic vinegar
1-1/2 cups fresh chopped spinach leaves
1/2 cup canned mandarin oranges (in juice), drained
2 Tbsp. COOL WHIP LITE Whipped Topping
1 bottle of water, 20 fl oz
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Let's Make It
1
PREHEAT oven to 450°F. Lay fish in the center of a large piece of heavy foil. Place broccoli and cauliflower on top of fish; drizzle salsa over the top. Season as desired with salt-free seasoning. Seal foil and place into baking dish; bake 15 min. or until fish flakes easily with a fork.
2
PIERCE potato with fork several times, wrap in foil, and place in oven. When done, split open and top with sour cream.
3
DRIZZLE oil and vinegar over spinach for a simple salad.
4
ENJOY mandarin oranges topped with whipped topping for dessert.
5
COMBINE CRYSTAL LIGHT On-the-GO packet with bottled water per package directions.
Nutrition
Calories
560
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 620mg
27%
Total Carbohydrates 77g
28%
Dietary Fibers 11g
39%
Sugars 30g
60%
Protein 33g
66%
Vitamin A
110%
Vitamin C
210%
Calcium
25%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
1
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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