|Canola oil||1 teaspoon|
|Salmon filet||12-ounce (3/4 pound)|
|Fresh dill, chopped||¼ cup|
|Low-fat mayonnaise||¼ cup|
|Lemon, sliced into wedges||½|
- Preheat oven to 425°F.
- Spread oil onto an oven-safe baking dish. Place fish, skin side down, onto the baking dish.
- Sprinkle the fish with the salt, and then spread the dill out over the fish.
- Spread the mayonnaise over the dill, so that the fish is completely covered.
- Bake for 20-22 minutes.
- Serve with lemon wedges.
5 medium-fat meats; 1 fat
Wash and scrub 8 baby, or “new,” potatoes, (or substitute 2-3 medium-sized Yukon Gold potatoes). Place potatoes in a medium-sized pot and fill with water. Place pot on burner and cook on medium-high heat until the water begins to boil. Once water starts boiling, place lid on pot and reduce heat to medium-low so that water is just simmering. Total cooking time is about 20-25 minutes, or until potatoes are soft when pricked.
Side Suggestions: Peas
Cook frozen peas on stovetop or in microwave according to package directions.
|Serving Size||½ of recipe|
|Saturated Fat||5 g|
|Dietary Fiber||0 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations