Ingredients
1 (24-ounce) package frozen sea scallops, thawed and drained
2 tablespoons butter
aluminum foil
1/4 cup white wine
2 teaspoons lemon juice
1 teaspoon seasoned salt

Steps

1. Place oven rack 6 inches from broiler, then preheat on broil. Place butter in small microwave-safe bowl and microwave on HIGH 15–20 seconds or until melted.
2. Line baking sheet with foil (for ease in cleanup). Spread a small amount of butter on foil to lightly grease bottom.
3. Pat scallops dry; place on foil in single layer, but do not spread apart. Wash hands.
4. Pour melted butter, wine, and lemon juice over scallops; sprinkle with seasoned salt. Broil 10–12 minutes or until opaque and golden. Serve.

CALORIES (per 1/4 recipe) 200kcal; FAT 7g; CHOL 65mg; SODIUM 801mg; CARB 4g; FIBER 0g; PROTEIN 28g; VIT A 4%; VIT C 2%; CALC 1%; IRON 0%

Ingredients
8 ounces bowtie pasta
1 tablespoon butter
4 ounces pre-sliced baby portabella mushrooms (rinsed)
1 (8-ounce) can green peas (drained)
1 (10-ounce) container refrigerated light Alfredo sauce

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta.
2. Stir pasta into boiling water. Boil 9–10 minutes, stirring occasionally, or until tender.
3. Drain pasta; return empty pan to stove. Reduce to medium. Place butter in pan; swirl to coat. Add mushrooms and peas; cook 2–3 minutes, stirring occasionally, until mushrooms begin to soften.
4. Stir in Alfredo sauce and pasta; cook 1–2 minutes, stirring occasionally, or until thoroughly heated. Serve.

CALORIES (per 1/4 recipe) 365kcal; FAT 10g; CHOL 25mg; SODIUM 599mg; CARB 53g; FIBER 4g; PROTEIN 14g; VIT A 5%; VIT C 7%; CALC 13%; IRON 15%