FLOUNDER MEUNIERE
1 flounder, in fillets
flour for dredging
2 Tbs. unsalted butter
salt and freshly ground pepper to taste
1 Tbs. fresh chopped parsley
juice of 1/2 lemon

Dredge the fillets in the flour, let sit for 15 minutes, then dredge again.
Heat the butter in a large skillet (ceramic-coated works best for me) over medium heat, until bubbling. Place the fish in the skillet, skin-side-up, and cook until golden-brown. Flip, season lightly with salt and pepper, and cook until fish is flaky throughout.
Serve with parsley and a squeeze of lemon juice.

SPINACH CASSEROLE
1-lb. pkg. frozen chopped spinach
1/2 c. onion, chopped
4 eggs
2 c. plain nonfat yogurt
1 can undiluted cream of mushroom soup
3/4 c. grated Parmesan cheese
1 tsp. salt
freshly ground black pepper to taste

Preheat oven to 350 degrees F.
Place spinach and onions in a large saucepan and cover with water. Bring to a boil and cook 3 minutes, then reduce heat, cover, and simmer 4 minutes. Drain.
In a mixing bowl, whisk together eggs, yogurt, soup, cheese, salt, and pepper. Add the spinach mixture, stir well, and pour into a buttered 2-quart baking dish. Bake 30 to 35 minutes, until golden-brown and bubbly at edges.
Note: This makes a very large casserole! You can cut the ingredients in half and make it in a souffle dish for a more manageable amount.