Ingredients
1 tablespoon fresh Italian parsley, finely chopped
4 fish fillets (snapper, orange roughy, or tilapia), 1 1/2 lb; thawed
juice of 1 lemon
1/3 cup light mayonnaise
2 tablespoons honey
1/4 teaspoon kosher salt
1/8 teaspoon pepper
cooking spray

Prep

• Preheat 2-sided tabletop grill.
• Chop parsley; set aside.
• Always check fish for bones.

Steps

1. Squeeze juice of lemon into small bowl. Whisk in mayonnaise and honey until smooth; set aside.
2. Season fish with salt and pepper; lightly coat on both sides with cooking spray. Place fish on grill; grill 3–4 minutes until fish is 145°F (or flesh separates easily). Note: If using regular grill, or a grill pan on stovetop, double cooking time, turning once.
3. Transfer fish to serving dish and top with lemon sauce; sprinkle with parsley and serve.

CALORIES (per 1/4 recipe) 270kcal; FAT 9g; CHOL 65mg; SODIUM 300mg; CARB 11g; FIBER 0g; PROTEIN 34g; VIT A 6%; VIT C 15%; CALC 6%; IRON 2%

Ingredients
3/4 cup Greek yogurt
1 tablespoon honey
1/8 teaspoon pepper
2 medium golden apples
2 medium red apples
juice of 1/2 lemon
6 oz pre-diced celery (1 3/4 cups)
1 (5-oz) package dried sweetened cranberries

Steps

1. Whisk together in salad bowl, yogurt, honey, and pepper. Cut apples into small bite-size pieces; add to dressing. Squeeze juice of one-half lemon over apples; stir until evenly coated.
2. Stir in celery and cranberries. Chill until ready to serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 150kcal; FAT 1.5g; CHOL 5mg; SODIUM 45mg; CARB 34g; FIBER 4g; PROTEIN 2g; VIT A 4%; VIT C 20%; CALC 6%; IRON 2%