Ingredients Recipe yields 4 servings - Canola or olive oil cooking spray - 1 1/2 pounds russet potatoes, scrubbed and cut into 1/4-inch-thick wedges - 4 teaspoons neutral oil, such as canola or avocado - 1 1/2 teaspoons Cajun or Creole seasoning, divided - 2 cups cornflakes - ¼ cup all-purpose flour - ¼ teaspoon salt - 2 large egg whites, beaten - 1 pound cod, or haddock, cut into 4 portions For the Coleslaw - 1/2 cup mayonnaise - 2 tablespoons apple cider vinegar - 2 tablespoons maple syrup - 1 teaspoon dijon mustard - 1 teaspoon celery seed - salt and pepper to taste - 16 oz shredded coleslaw mix Directions for cod / fries 1) Position racks in upper and lower third of oven; preheat to 425 degrees F. Coat a large baking sheet with cooking spray. Set a wire rack on another large baking sheet; coat with cooking spray. 2) Place potatoes in a colander. Thoroughly rinse with cold water, then pat dry completely with paper towels. Toss the potatoes, oil and 3/4 teaspoon Cajun (or Creole) seasoning in a large bowl. Spread on the baking sheet without the rack. Bake on the lower oven rack, turning every 10 minutes, until tender and golden, 30 to 35 minutes. 3) Meanwhile, coarsely grind cornflakes in a food processor or blender or crush in a sealable plastic bag. Transfer to a shallow dish. Place flour, the remaining 3/4 teaspoon Cajun (or Creole) seasoning and salt in another shallow dish and egg whites in a third shallow dish. Dredge fish in the flour mixture, dip it in egg white and then coat all sides with the ground cornflakes. Place on the prepared wire rack. Coat both sides of the breaded fish with cooking spray. Bake the fish on the upper oven rack until opaque in the center and the breading is golden brown and crisp, about 20 minutes. Meanwhile, to make the coleslaw: 1) Add the mayonnaise, apple cider vinegar, maple syrup, Dijon mustard, and celery seed to a mixing bowl. 2) Whisk all of the dressing ingredients together until everything is well combined. 3) Drizzle the dressing over the shredded coleslaw mix and toss until everything is well combined at the cabbage is well coated. Tips Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Ingredients ▢2 pounds lean ground beef ▢1 onion diced ▢1 jalapeño seeded and finely diced ▢4 cloves garlic minced ▢2 ½ tablespoons chili powder divided, or to taste ▢1 teaspoon cumin ▢1 green bell pepper seeded and diced ▢14.5 ounces crushed tomatoes 1 can ▢19 ounces canned red kidney beans drained and rinsed ▢14.5 ounces canned diced tomatoes with juices ▢1 ½ cups beef broth ▢1 cup beer ▢1 tablespoon tomato paste ▢1 tablespoon brown sugar optional ▢salt and black pepper to taste Instructions Combine ground beef and 1 ½ tablespoons chili powder. In a large pot, brown ground beef, onion, jalapeno, and garlic. Drain any fat. Add in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered 45-60 minutes or until chili has reached desired thickness. Top with cheddar cheese, green onions, cilantro or other favorite toppings. Serving size: 1 1/2 cups Beer can be replaced with extra broth. Any ground meat will work in this recipe. Optional toppings: sour cream, red or green onion, cheese, jalapenos, cilantro, avocado & lime wedges, tortilla chips Nutrition Information Calories: 395 | Carbohydrates: 27g | Protein: 29g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 283mg | Potassium: 1066mg | Fiber: 7g | Sugar: 6g | Vitamin A: 870IU | Vitamin C: 26.2mg | Calcium: 86mg | Iron: 6.2mg