Fish and Vegetable Skillet - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
You're just minutes away from this light, creamy and refreshing fish dinner that cooks in just one pan for easy clean-up.
Ingredients
- 1/4 c. water
- 2 tbsp. dry white wine
- 1/2 tsp. dried thyme leaves
- 1 dash ground black pepper
- 1 large carrot
- 2 stalk celery
- 1 small onion
- 1 can Campbell's® Condensed Cream of Mushroom Soup
- 4 firm white fish fillet
Instructions
- Heat the water, wine, thyme, black pepper, carrot, celery and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
- Stir the soup in the skillet. Top with the fish. Cover and cook for 5 minutes or until the fish flakes easily when tested with a fork.
- Serving Suggestion: Serve with hot cooked jasmine rice sprinkled with chopped fresh herbs. For dessert serve chocolate and orange sorbets. Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup: Calories 155, Total Fat 2g, Saturated Fat 0g, Cholesterol 50mg, Sodium 478mg, Total Carbohydrate 10g, Dietary Fiber 2g, Protein 22g, Vitamin A 46%DV, Vitamin C 7%DV, Calcium 5%DV, Iron 4%DVUsing Campbell's® Condensed Healthy Request® Cream of Mushroom Soup: Calories 168, Total Fat 5g, Saturated Fat 0g, Cholesterol 52mg, Sodium 490mg, Total Carbohydrate 10g, Dietary Fiber 2g, Protein 21g, Vitamin A 46%DV, Vitamin C 7%DV, Calcium 4%DV, Iron 4%DV
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