Orange or pineapple sherbet
2 lbs of haddock or cod fillets
Fresh or frozen broccoli
Can of reduced-sodium chicken broth
Can of fat-free evaporated milk
Lunch: Soup and grapes
Dinner: Fish nuggets, rice, and peas
Dessert: Sherbet punch
Low-Fat Broccoli Soup
Combine 2 cups of chopped fresh or frozen broccoli, 1/2 cup of chopped onion, and a can of reduced-sodium chicken broth in a pot. Simmer for 10-15 minutes. Puree half the mixture in a blender and return to the pot.
Whisk 2 Tbsp of cornstarch and 3 Tbsp of fat-free evaporated milk in a small bowl until smooth. Gradually add the rest of the can of milk. Stir into the broccoli mixture. Bring to a boil. Boil and stir for 2 minutes.
Heat oil in an electric skillet or deep-fat fryer to 375 degrees. Cut 2 lbs of haddock or cod fillet into 1 inch cubes. Secure with toothpick if necessary. Finely crush about 16 graham crackers to make 1 cup of crumbs and 25 saltine crackers to make 3/4 cup of crumbs and mix together with 2 tsp of seasoning salt in a shallow bowl. Roll fish cubes in crumb mixture until coated.
Fry nuggets, a few at a time, for 3 minutes. Drain on paper towels.
Fruity Sherbet Punch
Pour equal parts of apple juice, pineapple juice, and orange juice into a glass, filling it about halfway. Add ginger ale filling glass to be 2/3 full. Top with a scoop of orange or pineapple sherbet. You can play around with the juice and ginger ale portions to find the combination you like the best.
[My perfect proportion: 2 oz of each juice and 4 oz of ginger ale]