per serving: 534 calories; 36 grams protein; 30 grams total fat; 2 grams fiber; 6 gram saturated fat; 29 grams carbohydrates; 99 mgs cholesterol; 597 mgs sodium; 14 WW points plus


Salmon BLT Sandwich with Spicy Lemon Sauce


1 pound salmon fillet

1/4 cup mayonnaise

1 tablespoon lemon juice plus zest

1 dash hot sauce

4 bacon slices

2 teaspoons olive oil

8 slices hearty multi-grain sandwich bread

1/4 head Romaine lettuce leaves separated

1 tomato sliced


Cut the salmon fillet into equal serving pieces.
In a small bowl, combine mayonnaise, some lemon zest, juice and hot sauce in a bowl; set aside.
Cook bacon in a nonstick skillet over medium heat until crispy, about 6 to 8 minutes; remove skillet from heat and transfer bacon to a plate lined with paper towels.
Pour off all fat and wipe skillet clean; add oil. Return skillet to stove and heat to medium high; add salmon. Cook until fillets are no longer translucent in the center, 2 to 3 minutes per side. Remove the skin.
Toast bread and spread half of the slices with mayonnaise. Place 1 lettuce leaf, a tomato slice, 1 fillet and 1 piece bacon on top of each; close; cut in half; serve.

California Mango Salad


2 mangoes peeled and sliced

2 bananas sliced

2 kiwis peeled and sliced


In a medium salad bowl, combine mango, banana and kiwi. Serve chilled. HOW TO CUT A MANGO: Slice off both sides of the mango, and avoid the large pit in the middle of the fruit. Take one side, hold it skin-side down in the palm of your hand and cut three vertical slices into the fruit, not cutting through the skin. Turn the mango 90 degrees and cut three more slices to create large cubes. With both hands, grasp each end of the cut mango and turn it inside out to reveal the cubes. Take a knife and slice off the cubes.