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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

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