Ingredients
1 3/4 cups water
1 tablespoon butter
1 (6.1-ounce) box quick-cooking butter/herb wild rice (5-minute variety)
2 tablespoons white vinegar
2 tablespoons red raspberry preserves
1 1/2 pounds salmon fillets (ask for skin to be removed)
1/4 teaspoon cracked black pepper
butter cooking spray

Steps

1. Preheat grill. Combine in medium saucepan, water, butter, rice, and contents of seasoning packet (from rice). Bring to a boil. When boiling, reduce heat to low; cover and simmer 5 minutes.
2. Whisk vinegar and raspberry preserves in small bowl until well blended; set aside.
3. Cut salmon into four servings. Sprinkle with pepper and then coat with cooking spray. Wash hands.
4. Remove rice from heat; set aside.
5. Place salmon on grill (wash hands); close lid (or cover loosely with foil). Grill 3–4 minutes on each side; for best results, do not overcook. Fish is done when flesh is opaque and separates easily with a fork. Serve salmon over rice. Top with raspberry sauce.

CALORIES (per 1/4 recipe) 512kcal; FAT 22g; CHOL 108mg;  SODIUM 684mg; CARB 38g; FIBER <1g; PROTEIN 39g; VIT A 4%; VIT C 17%; CALC 5%; IRON 12%

Ingredients
1 pound fresh asparagus spears (rinsed)
1/4 cup water
1 tablespoon butter
1/2 teaspoon seasoned salt

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Cut 1 inch from tough root end of each asparagus spear. To do this quickly, group half the spears together, align ends, and slice with sharp knife.
2. Place water in pan and bring to boil. Add asparagus; cover and cook 3 minutes, stirring occasionally, or until desired doneness.
3. Drain asparagus and return to pan. Stir in butter and seasoned salt. Serve.

CALORIES (per 1/4 recipe) 39kcal; FAT 3g; CHOL 8mg; SODIUM 220mg; CARB 3g; FIBER 1g; PROTEIN 1g;  VIT A 9%; VIT C 13%; CALC 1%; IRON 3%