Grilled Salmon with Red Pepper Horseradish Sauce & Stuffed Baked Potato

Recipe recommended by a Structure House dietician

Grilled Salmon with Red Pepper Horseradish Sauce

Ingredients:
4 6-ounce salmon fillets
8 tablespoons red pepper horseradish sauce, divided (see page 80)

Procedure:
1.Make red pepper sauce and keep warm above 140 degrees.
2.Preheat grill to high and spray with non-fat cooking spray
3.Spray salmon fillet with cooking spray and place salmon skin side up on the grill. Grill salmon over medium heat until fish is slightly firm to the touch.
4.Ladle 1 tablespoon sauce on each plate and top with fish.
5.Ladle remaining tablespoon of sauce on top of each fish.

Yield: 4 5-ounce fillets-2 tablespoons sauce
Calories 258
Protein 35g
Fat 11g
Fiber 0.5g
Sodium 133mg
Carb 3g
Exchanges: 5 LM

Stuffed Baked Potato

Ingredients:
2 small russet potatoes
Pinch onion powder
1 cup cottage cheese
Pinch garlic powder
¼ cup chopped chives
Pinch paprika

Procedure:
1.Bake potatoes for 1 hour at 350 degrees.
2.Scoop out the inside of the potatoes and mix with ingredients.
1.Carefully spoon the filling back into the potatoes and bake for another 5 minutes
2.Serve immediately

Yield: 4 servings (½ potato each)
Calories 160
Protein 10g
Carbs 29g
Fiber 4g
Fat <1g
Sodium 241mgs
Exchanges: ½ milk, 1 starch