per serving: 220 calories; 35 grams protein; 8 grams total fat; 0 grams fiber; 4 grams saturated fat; 0 grams carbohydrates; 77 mgs cholesterol; 256 mgs sodiu; 5 WW points plus

Quick Lower Calorie

Lemon Red Snapper with Herb Butter


1 whole lemon , zest and then slice

cooking spray

4 red snapper fillets- 6 ounces

1/4 teaspoon coarse salt

1/4 teaspoon paprika

1/4 teaspoon black pepper

2 tablespoons butter softened

2 teaspoons Italian parsley chopped


Preheat oven to 425 degrees.
Place lemon slices, in pairs, on a rimmed baking sheet coated with cooking spray. Set aside lemon zest.
Place 1 fillet on top of each pair of lemon slices. In a small bowl, combine salt, paprika, and pepper; sprinkle evenly over fish. Bake for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
While fish bakes, combine reserved lemon zest, butter, and parsley in a small bowl.
Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired.

Zucchini Ribbons with Mint


4 zucchini

coarse salt and freshly ground pepper, to taste

2 tablespoons lemon juice

1 tablespoon olive oil

1/4 cup fresh mint chopped

1/2 red onion thinly sliced


Using a vegetable peeler, peel zucchini lengthwise and cut ribbons using the peeler. Once it becomes hard to handle, place zucchini, cut side down, on board; continue peeling.
Transfer to a large bowl; toss with salt and pepper. Let sit until zucchini releases some of its liquid, about 10 minutes. Pour off accumulated liquid and blot zucchini dry with paper towels.
Meanwhile, in a small bowl, whisk together fresh lemon juice and olive oil; season with salt and pepper. Pour mixture over zucchini. Add mint leaves and red onion; toss gently, and serve immediately.