2tablespoonstomato pasteoptional - for thicker sauce
1teaspoondried basil
1tablespoondried oregano
44-oz.flounder fillets
Instructions
Heat the broth in a large saucepan with a tight-fitting lid over medium-high heat.
Add next 7 ingredients (cauliflower through black pepper); cook, stirring occasionally, until veggies are tender, 6 to 8 minutes. Add tomatoes, tomato sauce, tomato paste (if desired), basil and oregano.
Bring mixture to a slow boil then reduce heat to low and simmer, stirring occasionally, until sauce reaches desired thickness. Add flounder fillets; cover and cook for 8 to 10 minutes or until fish flakes easily when tested with a fork.
Serve immediately.
Notes
LC SERVING SUGGESTION: Spaghetti Squash “Noodles” (cut squash in half lengthwise and place it on a lightly oiled baking sheet, cut sides down. Bake in a preheated 375-degree oven until tender. Remove from oven and set aside to cool slightly. Scoop out seeds then, using a fork, scrape squash from its shell in long, thin [spaghetti-like] strands. Add a big green salad on the side.SERVING SUGGESTION: Serve Angel Hair pasta instead of Spaghetti Squash “Noodles”. KOSHER: No changes necessary.GLUTEN FREE: Make sure broth, tomatoes, tomato sauce and tomato paste (if using) are gluten free.NUTRITION: per serving: 159 Calories; 2g Fat; 25g Protein; 11g Carbohydrate; 4g Dietary Fiber; 54mg Cholesterol; 803mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 Vegetable; 0 Fat. Points: 4