1 1/2 lb tilapia (orange roughy or flounder) fillets (thawed, if needed)
3/4 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
5 tablespoons unsalted butter, divided
1 lime (for zest and juice, rinsed)
1 shallot (rinsed)

1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper (wash hands).
2. Place 1 tablespoon of the butter into pan; swirl to coat. Add fish (wash hands); cook 3–4 minutes on each side or until internal temperature reaches 145°F (or flesh is opaque and separates easily with a fork). Cook time may vary depending on the thickness of the fish.
3. Meanwhile, cut remaining 4 tablespoons of the butter into small pieces; place in small bowl to soften. Peel several strips of lime peel, without any white pith, with zester (or vegetable peeler). Chop finely for zest (1 tablespoon); add to butter. Remove ends and peel from shallot; chop shallot finely and add to butter.
4. Stir remaining 1/4 teaspoon each of the salt and pepper into softened butter mixture until well blended; chill until ready to serve.
5. Squeeze juice of lime (1 tablespoon) over fish; remove fish from pan. Top fish with lime butter mixture and serve.

CALORIES (per 1/4 recipe) 300kcal; FAT 18g; CHOL 110mg; SODIUM 280mg; CARB 2g; FIBER 0g; PROTEIN 34g; VIT A 10%; VIT C 10%; CALC 2%; IRON 6%

1 (19.4-ounce) bag frozen pasta and sauce (spinach/egg fettuccine, cheese sauce)
1/3 cup julienne-cut sun-dried tomatoes
2 tablespoons white wine
1 tablespoon unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon dried Italian seasoning
1/4 teaspoon garlic blend paste (or more to taste)

1. Place all ingredients in large sauté pan.
2. Cover and heat on medium-high 8­­­­­–9 minutes, stirring occasionally, or until pasta is tender and sauce is thoroughly heated. Serve.

CALORIES (per 1/4 recipe) 320kcal; FAT 16g; CHOL 65mg; SODIUM 560mg; CARB 33g; FIBER 3g; PROTEIN 9g; VIT A 15%; VIT C 4%; CALC 10%; IRON 6%