Ginger Tilapia

Better Homes and Gardens, June 2007

Ingredients

1/2 cup cider vinegar
1/4 cup packed brown sugar
2 teaspoons grated fresh ginger
2 medium cucumbers, sliced
4 4-oz. tilapia fillets, 1/2 to 3/4 inch thick
1 6-oz. carton plain yogurt
3 tablespoons snipped fresh mint

Preparation

1. Preheat broiler. In medium bowl stir together vinegar, brown sugar, ginger, and 1/4 teaspoon salt until sugar is dissolved, remove 1/4 cup. Add cucumber to remaining vinegar mixture, toss.

2. Spray unheated broiler pan with nonstick cooking spray. Arrange fish on rack; brush with reserved vinegar mixture. Broil 4 inches from heat 4 to 6 minutes until fish flakes easily.

3. In bowl combine yogurt and mint. With slotted spoon, add cucumbers to plates. Top with fish, yogurt, lemon peel and coarsely ground black pepper. Serves 4

Each serving: 210 calories.

Shrimp and Asparagus Salad

This recipe comes from Better Homes and Gardens, June 2007

Ingredients

12 oz. thin asparagus spears, trimmed
6 cups watercress, tough stems removed
1 16-oz package frozen peeled cooked shrimp with tails, thawed
2 cups cherry tomatoes, halved
3/4 cup bottled raspberry vinaigrette
Sea salt, cracked black pepper
Cracker bread (optional)

Preparation

In a large skillet cook asparagus in small amount of lightly salted boiling water for 3 minutes. Drain in colander. Run under cold water to cool.

Divide asparagus among 4 dinner plates; layer with watercress, shrimp and cherry tomatoes. Drizzle with dressing. Sprinkle with salt and pepper.

Serves 4

Each serving: 257 calories, 8 grams fat, 227 mg cholesterol, 360 mg sodium, 14 grams carbohydrates, 2 grams fiber, 33 grams protein.