Ingredients

2 ounces baby Swiss cheese (1/5 bar)
1 1/2 pounds fresh salmon (ask for skin to be removed)
1/2 cup barbecue sauce
2 tablespoons extra virgin olive oil
1 tablespoon roasted garlic

Steps

1. Preheat 2-sided tabletop grill. Cut cheese into 8 thin slices.
2. Cut salmon into 4 portions; then butterfly salmon. (To butterfly, lay salmon flat. Slice through center of salmon, leaving 1/2-inch uncut to hold top and bottom slices together.) Place cheese inside salmon; fold closed (wash hands). Combine barbecue sauce, olive oil, and garlic in shallow bowl.
3. Dip bottom of salmon into barbecue mixture; place on grill (wash hands). Spoon remaining barbecue mixture over top of salmon. Close lid and grill 3–4 minutes or until cheese melts and fish is opaque and separates easily with a fork. Serve.

CALORIES (per 1/4 recipe) 470kcal; FAT 30g; CHOL 115mg;
SODIUM 580mg; CARB 10g; FIBER 0g; PROTEIN 38g;
VIT A 8%; VIT C 10%; CALC 15%; IRON 4%

Ingredients

3 tablespoons mayonnaise
2 tablespoons barbecue sauce
2 teaspoons Dijon-style mustard
1 teaspoon roasted garlic
1 green onion

Steps

1. Combine all ingredients (except onion) in small bowl.
2. Chop green onion finely; stir into mixture. Chill until ready to serve.

CALORIES (per 1/4 recipe) 90kcal; FAT 9g; CHOL 5mg;
SODIUM 230mg; CARB 3g; FIBER 0g; PROTEIN 0g;
VIT A 2%; VIT C 2%; CALC 0%; IRON 0%

Ingredients
1 (12-ounce) bag fresh snipped green beans
1 (12-ounce) bag fresh microwaveable baby carrots
3/4 cup water
1 tablespoon extra-virgin olive oil
1 tablespoon sesame seeds
1 1/2 teaspoons seasoned salt

Steps

1. Place beans, carrots, and water in microwave-safe bowl. Cover and microwave on HIGH 8 minutes, stirring once, or until vegetables begin to soften.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan; swirl to coat. Add sesame seeds; cook 2–3 minutes, stirring often, or until golden.
3. Drain vegetables thoroughly and add to pan; sprinkle with seasoned salt. Reduce heat to medium; cover and cook 5–6 minutes, stirring occasionally, or until vegetables are tender. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 70kcal; FAT 3g; CHOL 0mg;
SODIUM 400mg; CARB 10g; FIBER 3g; PROTEIN 2g;
VIT A 190%; VIT C 20%; CALC 4%; IRON 4%