Use green-pepper crop, lower cholesterol with this speedy skillet recipe

The green peppers keep rolling in from my garden--armloads of them almost every day. I'm on the green-pepper recipe hunt for sure.

I'm also prepping Hubby for his upcoming annual physical exam. One year has passed since his wake-up-call physical exam results that propelled us into a major lifestyle change to begin fitness running (for him, to resume running after a 20-year hiatus) and to begin a radical alteration in the way we eat--hence the heavy reliance on food from the garden (the kind recorded in this blog). The exam showed that blood pressure, triglyceride levels, and cholesterol levels all needed to be lowered big-time and fast.

Because of the physical prep, we've been force-feeding fish--fish of all description (along with other foods such as oatmeal and nuts) for their cholesterol-lowering properties. So the hunt has been on for green-pepper recipes AND recipes that will help make sure his cholesterol count when he goes for his bloodwork next month remains in the great shape it has been since we started the lifestyle-mod.

A recipe in my files from kraftfoods.com helped out a lot--the "super easy" part did, too. The speed of preparation for this tasty dish is a real blessing. Super Easy Fish Skillet can be thrown together at the end of a busy workday when you hear those conflicting internal messages: "fix something homemade for dinner" versus "no time; you're rushed; go through the drive-thru."

We tested the recipe with tilapia, but whatever kind of white fish you have around or enjoy the most is fine. I assure you that you will just adore having this tasty fish supper and your cholestrol-count (and your burgeoning green-pepper supply, if you have one on hand, as I do) will thank you.

Super Easy Fish Skillet

1/2 red onion, chopped

2 tablespoons sun-dried tomato vinaigrette dressing (tested with Kraft brand)

1 (14.5-ounce) can no-salt diced tomatoes, undrained (or 14.5 ounces of fresh tomatoes, diced)

1 green pepper, chopped

1/2 cup black olives, drained and rinsed thoroughly

1 pound frozen fish fillets, such as tilapia, haddock, halibut, or cod, thawed

In large skillet pour dressing; over medium heat cook onion in dressing until onion is tender. Add tomatoes, pepper, and olives. Top with fish; spoon vegetable mixture over; cover. Simmer gently on medium heat 8 to 10 minutes or until fish flakes easily with a fork. Makes 4 servings.