1 1/2 pounds salmon (ask for skin to be removed)
1 teaspoon seasoned salt
2 cloves fresh garlic
1 tablespoon extra virgin olive oil
aluminum foil (optional)

1. Preheat grill. Sprinkle fish with seasoned salt. Crush one garlic clove, using garlic press, onto fish. Use knife to remove garlic from bottom of press. Drizzle with half of olive oil. Spread garlic and olive oil, using fingers, over fish. Repeat on other side of fish. Wash hands.
2. Place fish on grill using tongs. Close lid (or cover with foil); grill 3–4 minutes per side until internal temperature reaches 145°F. Serve.

CALORIES (per 1/4 recipe) 318kcal; FAT 19g; CHOL 106mg; SODIUM 461mg; CARB <1g; FIBER <1g; PROTEIN 34g; VIT A 7%; VIT C 1%; CALC 1%; IRON 5%

5 peaches or nectarines (peeled, if preferred)
1 (6-ounce) can pineapple juice
1/4 cup pre-diced red onions
1/4 cup raisins
2 tablespoons apple cider vinegar
2 tablespoons light brown sugar
2 tablespoons peach preserves (optional)
pinch cayenne pepper
2 teaspoons fresh mint

1. Chop (rinsed) peaches into bite-size chunks. Place in large sauté pan with pineapple juice, onions, raisins, vinegar, brown sugar, peach preserves and pepper. Stir and bring to boil on high.
2. When boiling, reduce heat to medium-high heat; cook 8–10 minutes, stirring occasionally, until liquid reduces by half.
3. Chop (rinsed) mint and add to peach mixture. (Makes 6 servings.)
Note: The peach preserves add extra flavor and sweetness.

CALORIES (per 1/6 recipe) 102kcal; FAT <1g; CHOL 0mg; SODIUM 6mg; CARB 26g; FIBER 2g; PROTEIN <1g; VIT A 8%; VIT C 27%; CALC 2%; IRON 3%

1. Chop spinach coarsely and place in microwave-safe bowl.
2. Add butter and seasoned salt. Cover and microwave on HIGH 2 minutes.
3. Stir in potatoes. Cover and microwave 4 more minutes until potatoes are hot. Stir and serve.

CALORIES (per 1/4 recipe) 143kcal; FAT 4g; CHOL 5mg; SODIUM 612mg; CARB 21g; FIBER 3g; PROTEIN 3g; VIT A 68%; VIT C 21%; CALC 5%; IRON 7%