Feature Dinner Recipe

Spinach Stuffed Salmon (Serves 2)

Ingredients

• 2 salmon fillets (about 5 ounces each)
• Pinch salt
• Pinch freshly ground black pepper
• 1/2 package (5 ounces) baby spinach, coarsely chopped
• 1 tablespoons prepared pesto
• 1 1/2 teaspoons chopped dry-packed sun-dried tomatoes
• 1 1/2 teaspoons pine nuts

Instructions
Heat the oven to 400�F. Make a slit two-thirds of the way through the center of each fillet making sure not to cut all the way through. Season each fillet with the salt and pepper. In a bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon 1/3 cup of the mixture into each slit.

Arrange the fillets on a broiler pan coated with cooking spray. Roast for 8-10 minutes or until the spinach mixture is heated through. Serve with a large salad or some steamed asparagus.

Nutritional Information:

• 329 calories
• 24 total fat (4 g sat, 20 g mono)
• 86 mg cholesterol
• 4 g carbohydrate
• 32 g protein
• 3 g fiber
• 213 mg sodium

Feature Dessert Recipe

Fresh Strawberries with Vanilla Ricotta Cr�me (Serves 1)

Ingredients

• 5 fresh strawberries, sliced
• 1/2 cup part-skim ricotta cheese
• 1/4 teaspoon vanilla extract
• 1 package powdered stevia extract

Instructions
Mix together the ricotta, vanilla extract, and powdered stevia extract in a bowl. Spoon over fresh strawberries

Nutritional Information:

• 178 calories
• 16 total fat (6 g sat, 10 g mono)
• 38 mg cholesterol
• 15 g carbohydrate
• 14 g protein
• 0 g fiber
• 155 mg sodium