Ingredients
4 tilapia (or snapper, mahi) fillets, 1-1 1/2 lb (thawed, if needed)
1/4 teaspoon pepper
1 teaspoon Greek seasoning, divided
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
1/4 cup pre-diced onions
1 (14-ounce) can quartered artichoke hearts (drained)
1 (14.5-ounce) can diced tomatoes (drained)
1/4 cup white wine


Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with pepper and 1/2 teaspoon of the Greek seasoning (wash hands).
2. Place oil in pan; swirl to coat. Add garlic and onions; cook 1–2 minutes, stirring once, or until onions are slightly softened.
3. Add fish fillets (wash hands). Top with remaining ingredients (including remaining 1/2 teaspoon Greek seasoning).
4. Cover and cook 8–10 minutes, stirring vegetables once, 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. Serve.

CALORIES (per 1/4 recipe) 190kcal; FAT 6g; CHOL 50mg; SODIUM 660mg; CARB 9g; FIBER 1g; PROTEIN 24g; VIT A 4%; VIT C 25%; CALC 6%; IRON 8%

Ingredients
1 cucumber (rinsed)
1 pint cherry tomatoes (rinsed)
1/2 cup pre-diced onions
1/2 cup Greek salad dressing
1/2 teaspoon Greek seasoning
1/4 teaspoon kosher salt


Steps

1. Remove ends and peel, if desired, from cucumber. Cut cucumber in half lengthwise; then slice thinly and place in medium bowl.
2. Cut cherry tomatoes lengthwise into quarters; add to cucumbers. Stir in remaining ingredients until evenly coated. Let stand 10-15 minutes to blend flavors. Stir and serve.

CALORIES (per 1/4 recipe) 140kcal; FAT 11g; CHOL 0mg; SODIUM 520mg; CARB 31g; FIBER 2g; PROTEIN 1g; VIT A 15%; VIT C 20%; CALC 2%; IRON 2%