Uploaded January 2021 | Updated September 2026, 2 hours ago
Happy New Year! It's time to get back in shape and eat healthier.
This is the first on many recipes that does not forfeit FLAVOR for a HEALTHY lifestyle.
We used the NEW Cupcake LightHearted Chardonnay. It has lower calories and alcohol and TASTE GREAT!
Here is more on the wine: cupcakelighthearted.com
*Please consider joining this channel for additional Perks
and "Behind the Sceenes" content.
Here is the recipe:
Serves 4
Sauce:
½ cup low sodium teriyaki sauce
1 tablespoon honey
1 clove garlic, minced fine
1 teaspoon fresh ginger, minced fine
½ teaspoon toasted sesame oil
1 tablespoon Cupcake LightHearted® Chardonnay
1 teaspoon white wine vinegar
1/8 teaspoon chili pepper flakes
1 tablespoon light olive oil
2 oz. fresh sliced mushrooms, diced small
1 cup zucchini squash, shredded
1 cup yellow squash, shredded
½ cup yellow onion, shredded
4 cod fillets
1 cup cherry tomatoes, halved (optional)
Heavy duty aluminum foil
Preheat oven to 400 degrees
1. Add all the sauce ingredients to a bowl and mix well. Set aside.
2. Heat a large skillet over medium high heat for 1 minute. Add the next 4 ingredients and sauté for 2 minutes. Transfer to a bowl and set aside.
3. Place 4 - 12-inch square piece of foil on the counter. Divide the sauteed vegetables evenly onto the foil. Top the vegetables with a cod fillet. Spoon 2-3 tablespoons over each of the vegetables on the foil. Add the cherry tomatoes (optional). Place a second piece of foil over each of the cod and roll up the sides to close tightly.
4. Place on a baking sheet and bake at 400 degrees for 15 minutes. Remove from oven and let them rest for 5 minutes before serving.
Enjoy with Cupcake LightHearted© Chardonnay or Pinot Grigio.
Join this channel to get access to perks
Happy New Year! It's time to get back in shape and eat healthier.
This is the first on many recipes that does not forfeit FLAVOR for a HEALTHY lifestyle.
We used the NEW Cupcake LightHearted Chardonnay. It has lower calories and alcohol and TASTE GREAT!
Here is more on the wine: cupcakelighthearted.com
*Please consider joining this channel for additional Perks
and "Behind the Sceenes" content.
Here is the recipe:
Serves 4
Sauce:
½ cup low sodium teriyaki sauce
1 tablespoon honey
1 clove garlic, minced fine
1 teaspoon fresh ginger, minced fine
½ teaspoon toasted sesame oil
1 tablespoon Cupcake LightHearted® Chardonnay
1 teaspoon white wine vinegar
1/8 teaspoon chili pepper flakes
1 tablespoon light olive oil
2 oz. fresh sliced mushrooms, diced small
1 cup zucchini squash, shredded
1 cup yellow squash, shredded
½ cup yellow onion, shredded
4 cod fillets
1 cup cherry tomatoes, halved (optional)
Heavy duty aluminum foil
Preheat oven to 400 degrees
1. Add all the sauce ingredients to a bowl and mix well. Set aside.
2. Heat a large skillet over medium high heat for 1 minute. Add the next 4 ingredients and sauté for 2 minutes. Transfer to a bowl and set aside.
3. Place 4 - 12-inch square piece of foil on the counter. Divide the sauteed vegetables evenly onto the foil. Top the vegetables with a cod fillet. Spoon 2-3 tablespoons over each of the vegetables on the foil. Add the cherry tomatoes (optional). Place a second piece of foil over each of the cod and roll up the sides to close tightly.
4. Place on a baking sheet and bake at 400 degrees for 15 minutes. Remove from oven and let them rest for 5 minutes before serving.
Enjoy with Cupcake LightHearted© Chardonnay or Pinot Grigio.
Join this channel to get access to perks
