Wine Glazed Mahi Mahi

Tonight’s dinner, Wine Glazed Mahi Mahi, comes from Everyday With Rachael Ray. The original recipe calls for Halibut, but you can use any white fish (just be sure to adjust for correct nutritional info)

• 1  cup sweet white wine, such as moscato
• 1  clove garlic, crushed
• 2  tablespoons butter
• 6  halibut fillets (about 6 oz. each)
• lemon wedges, for serving

Preheat grill over medium-high. In small saucepan, boil wine, garlic and butter until reduced by half, about 5 minutes. Season fish; grill, basting often with wine mixture, until cooked through, about 6 minutes. Serve with lemon wedges.

TIP: So you don’t lose your fish to the grill gods, before putting the fish on the grill, brush them with a little oil. Also, after the grill has heated up, pour a little oil on a wet paper towel and rub it across the grates. Doing these things will help your fillets from sticking to the hot grill and ruining an otherwise delicious dinner.

Servings: 6

Nutritional Info: 216 calories, 6g carbs, 4g fat, 32g protein, 0g fiber

Sweet Potato Salad

Tonight, dinner’s side dish, Sweet Potato Salad, is from Rachael Ray.

• 2  pounds sweet potatoes, cut lengthwise into planks
• 1/4 cup EVOO
• 2  tablespoons minced shallot
• 1 1/2 tablespoons lime juice
• 1/4 teaspoon chili powder
• 1/2 cup cilantro

Brush sweet potatoes with EVOO; season. Grill, covered, until tender. Cool and cube. Dress with remaining ingredients.

Serves 4.

Calories per serving:348, Fat:15g, Protein:5g, Fiber:4g

Vegetable Rolls

This is lunch today.The original recipe is from Pioneer Woman. But I modified it slightly

• 8 ounces, weight 1/3 Less Fat Cream Cheese, Softened
• 1 Tablespoon Chopped Green Onions
• 1 teaspoon Fresh Lemon Juice
• 6 whole Taco Sized Flour Tortillas
• 3 whole Carrots, Peeled And Jullienned
• 1 whole Cucumber, Seeds Scraped Out And Julienned
• 3 leaves Green Leaf Lettuce, Spine Removed
• 2 whole Avocados, Sliced

6 Servings, about 175 calories per one whole roll.

Egg & Avocado Toast

This morning’s Breakfast. I found the idea in this months Everyday with Rachael Ray magazine. I modified it a slightly using egg whites instead of a whole egg.

• 1  teaspoon butter
• 1 egg, beaten
• 1/4 avocado
• 1  slice wheat bread, toasted
• jalapeno hot sauce, such as Tabasco

In a small nonstick skillet, melt butter over medium heat. Add egg; season and scramble. In small bowl, mash avocado; season and spread on toast. Top with egg; sprinkle with pepper and hot sauce. Makes 1.