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DIRECTIONS |
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Set
timer for 30 minutes to begin. |
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30 MINUTES BEFORE DINNER, start the water for the sweet potatoes. Add 4
c of water to a 4 1⁄2 -quart saucepan. Place over high heat and bring to a boil. |
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28 MINUTES BEFORE DINNER, microwave 1 package frozen creamed spinach
for 2 minutes. |
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Preheat the oven to 450 degrees. |
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27 MINUTES BEFORE DINNER, peel 2 large sweet potatoes and cut them into
1-inch pieces. |
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23 MINUTES BEFORE DINNER, add the sweet potato pieces to the boiling
water. Return to a boil and boil for 2 to 3 minutes. |
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22 MINUTES BEFORE DINNER, start the asparagus spears.
Put 1⁄2 -inch of water in a 12-inch nonstick skillet. Stir in 1⁄4 t allspice and 1 T Splenda until
dissolved. Place the asparagus in the water. Cover and bring to a boil over
medium-high heat. |
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19 MINUTES BEFORE DINNER, turn off the boiling water under the sweet
potatoes. Cover and let sit on the hot burner. |
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Turn off the heat under the asparagus. Keep covered and let sit on the hot
burner. |
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18 MINUTES BEFORE DINNER, in a medium bowl stir together until well
mixed the thawed creamed spinach, 1 T honey mustard, 1⁄2 c mayonnaise,
and 1 T lemon juice. Set aside. |
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Spray a 9 x 13-inch casserole dish with nonfat cooking spray. Place 6
salmon fillets in the prepared casserole dish. Spread the creamed spinach
mixture over the fish. Sprinkle 1 c crushed corn flakes over the fish. Sprinkle
1⁄4 t lemon pepper over the corn flakes. |
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15 MINUTES BEFORE DINNER, bake the salmon on the top rack for 10 to 15
minutes, or until the fish flakes with a fork. |
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5 MINUTES BEFORE DINNER, test the fish to see if it is fully cooked. If fully
cooked, remove from the oven and place on the stove. Cover to keep warm.
If the fish does not flake, then continue baking. |
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4 MINUTES BEFORE DINNER, drain the sweet potatoes and put into a large
serving bowl. Drizzle with a 1⁄2 c maple syrup and 1⁄2 t light salt. Beat with
an electric mixer to make the potatoes soft and creamy. Place on table. |
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2 MINUTES BEFORE DINNER, drain the asparagus. Lay the spears on a serving
plate. Sprinkle with 1 T butter sprinkles and popcorn salt, if desired. |
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1 MINUTE BEFORE DINNER, check the fish for doneness. Place the salmon on
a hot pad on the dinner table. |
