Ingredients
1 lemon (for juice, rinsed)
large zip-top bag
1/4 cup barbecue sauce
1 tablespoon honey
2 teaspoons canola oil
1 1/2 lb mahi fillets (skin removed; thawed, if needed)
cooking spray

Steps

1. Preheat 2-sided tabletop grill. Squeeze juice of one-half lemon into zip-top bag; add remaining ingredients (except fish) and knead bag to blend mixture. Add fish (wash hands); seal bag tightly and marinate 10 minutes, turning occasionally, to evenly coat fish.
2. Coat grill with cooking spray. Place fish on grill (wash hands) and close lid. Grill fish 3-6 minutes or until internal temperature reaches 145°F (or flesh is opaque and separates easily with a fork). Grill time may vary depending on the thickness of the fish; use a meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time, turning once.) Serve.

CALORIES (per 1/4 recipe) 200kcal; FAT 3.5g; CHOL 125mg;
SODIUM 340mg; CARB 10g; FIBER 0g; PROTEIN 31g;
VIT A 6%; VIT C 2%; CALC 2%; IRON 10%

Ingredients
1 (15-ounce) can pork and beans
1 tablespoon dried minced onions
2 tablespoons barbecue sauce
1 tablespoon mustard
1 tablespoon honey

Steps
1. Combine all ingredients in microwave-safe bowl.
2. Cover and microwave on HIGH 4 minutes or until thoroughly heated. Stir and serve.

CALORIES (per 1/4 recipe) 120kcal; FAT 1g; CHOL 0mg;
SODIUM 480mg; CARB 27g; FIBER 5g; PROTEIN 5g;
VIT A 0%; VIT C 2%; CALC 4%; IRON 10%

Ingredients
1 (10-ounce) bag finely shredded cabbage
1/4 cup matchstick carrots
1 cup fat-free mayonnaise
1 tablespoon mustard
1 tablespoon honey (or more, as needed)
1/4 teaspoon salt
1/4 teaspoon pepper
1 (11-ounce) can mandarin oranges, drained (about 1 cup)

Steps
1. Combine all ingredients (except oranges) in salad bowl until well blended.
2. Gently stir (or fold) in oranges. Chill until ready to serve.

CALORIES (per 1/4 recipe) 120kcal; FAT 2g; CHOL 5mg;
SODIUM 690mg; CARB 26g; FIBER 4g; PROTEIN 1g;
VIT A 40%; VIT C 70%; CALC 4%; IRON 4%