Snapper with Salsa

• 1 lb. red snapper (4 4-oz fillets)
• 2 cups chopped frozen broccoli
• 2 cups chopped frozen cauliflower Safeway 1 lb For $1.99 thru 02/09
• 1 cup TACO BELL HOME ORIGINALS Salsa
• 4 medium baked potatoes
• 1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
• 2 Tbsp. extra virgin olive oil
• 1/4 cup balsamic vinegar
• 6 cups fresh chopped spinach leaves
• 2 cups canned mandarin oranges (in juice), drained
• 1/2 cup COOL WHIP FREE Whipped Topping
• 4 On-the-Go packets
• 4 bottles of water, 20 fl oz

1. Preheat oven to 450F.
2. Lay fish in the center of a large piece of heavy foil.
3. Place broccoli and cauliflower on top of fish; drizzle salsa over the top.
4. Season as desired with salt-free seasoning.
5. Seal foil and place into glass baking dish; bake 15 min.
6. or until fish flakes easily with a fork.
7. Divide into 4 equal servings.
8. Pierce potatoes with fork several times, wrap in foil, and place in oven.
9. When done, split open and top each with 1 Tbsp.
10. sour cream.
11. Divide spinach evenly among 4 salad bowls.
12. Drizzle 1/2 Tbsp of oil and 1 Tbsp.
13. vinegar over each salad.
14. Complement each meal with 1/2 cup mandarin oranges topped with 2 Tbsp.
15. whipped topping for dessert.
16. COMBINE CRYSTAL LIGHT On-the-GO packet with bottled water per package directions.
17. Serve each person 1 water bottle with their meal.

red snapper, frozen broccoli, cauliflower, taco, potatoes, s, extra virgin olive oil, balsamic vinegar, spinach leaves, oranges, packets, bottles of water

Taken from www.kraftrecipes.com/recipes/snapper-salsa-58854.aspx (may not work)