Grilled Salmon With Fresh Lime Cream, Cheesy Potatoe Skins and Light Tossed Salad!

Grilled Salmon With Fresh Lime Cream

(low fat)

Salmon 6 servings 180 cal, 7g f and 0g fiber = 4 pts per serv.

1 tsp grated lime peel

1/4c lime juice

2 tbsp honey

1 tbsp chopped fresh or 1 tsp dried dill weed

2 tsp canola or soybean oil (I used olive)

1 1/2 lb salmon fillets, cut into 6 pieces (ours weighed a little more, hence higher points)

1/2 tsp salt

Fresh Lime Cream

1/3c fat-free mayonnaise

1 tsp grated lime peel

2 tsp lime juice

In small bowl, mix 1 tsp lime peel, 1/4c lime juice, honey, dill weed and oil.

In 8-inch square glass baking dish, arrange salmon, skin side up, in a single layer(ours
was skinless).

Pour marinade over salmon;

turn in marinade to cover all sides.

Cover with plastic wrap and refrigerate 20-30 minutes(I left mine for a couple of hours)

Brush grill rack with oil. Heat coals or gas grill for direct heat. Remove salmon from marinade; discard marinade. Sprinkle salmon with salt. Place skin side down on grill. Cover and grill over medium heat 10-15 minutes or until salmon flakes easily with fork. (I baked mine in the oven on 450 degrees fro 15 minutes)

Meanwhile, in small bowl, mix all lime cream ingredients with wire whisk. Serve with salmon.EXCELLENT! Nora

Cheesy Potato Skins

makes 16 servings 49 cal, 2 fat grams, 1g fiber = 1 pt per serving.

4 medium Perfectly Baked Potatoes

1/2c finely shredded Parmesan cheese (2oz)

1/2c shredded mozzarella cheese (2oz)

1/3c oil packed dried tomatoes, drained and finely chopped

1/4c sliced green onion tops

1/4c fat free dairy sour cream

2 tbsp snipped fresh parsley(I used cilantro)

Bake potatoes until soft. If using oven bake at 375 degrees for 60 minutes or until tender. Cut potatoes lengthwise int quarters. Scoop pulp out of potato quarter, leaving 1/4 inch shell. Reserve 1c of the pulp for filling. Place potato shells on baking sheet. Sprinkle with salt and pepper. Bake for 15 minutes. Meanwhile, in medium bowl, mash reserved potato pulp with potato masher. Stir in Parmesan cheese, mozzarella cheese, dried tomatoes, green onion, sour cream and parsley. Spoon mashed potato mixture into potato shells. Sprinkle with ground black pepper. Bake about 15 minutes or until heated through. WONDERFUL!!

Lightly Tossed Salad

Balsamic Dressing -2 tbsp balsamic vinegar
1 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

5-6c Lettuce greens, I used romaine and one of the curly lettuces....don't know the propper name on it but it has a touch of red around the edge.

10-12 grape or cherry tomatoes halved.

1/3 english cucumber thinly sliced and halved

1/3 red onion thinly sliced in rounds.

1/4 yellow pepper finely diced.

4 sliced radishes

Toss all ingredients together and enjoy! Light and tasty!