• Preheat oven to 400°F.
• Wash potatoes, do not peel, and thinly slice (about 1/4 inch thick). Place in stove-to-oven casserole with broth, leeks, and garlic. Bring to a simmer and cook 10 minutes. Potatoes will be cooked and most of the liquid evaporated.
• When potatoes are cooked, place arugula over the potatoes. Place the fish fillets on top of the arugula. Drizzle with olive oil. Bake in preheated oven 15 minutes.
• Sprinkle with salt and pepper, parmesan cheese, and dill. Serve from the pan onto 2 dinner plates.
• Choices/Exchanges: 2 starch, 2 vegetable, 5 1/2 lean protein, 1/2 fat Per serving: Calories 480, Calories from Fat 120, Total Fat 13 g, Saturated Fat 3.3 g, Monounsaturated Fat 6.2 g, Trans Fat 0.0 g, Cholesterol 70 mg, Sodium 540 mg, Potassium 2085 mg, Total Carbohydrate 46 g, Dietary Fiber 5 g, Sugars 5 g, Protein 47 g, Phosphorus 650 mg

Shopping List:

• pound red potatoes
• leek
• package arugula
• /4 pound red snapper fillet
• piece parmesan cheese
• bunch fresh dill

Staples:

• Fat-free, low-sodium chicken broth
• Minced garlic
• Olive oil
• Salt and black peppercorns

Helpful Hints:

• • Other types of snapper, sole, or flounder may be used instead of red snapper.
• • Minced garlic can be found in the produce section of the market.
• • A quick way to clean leeks is to trim the ragged green ends and root. Slice leek in half lengthwise and in half again lengthwise. Wash carefully under cold running water.
• • A quick way to snip dill leaves is to cut them from the stem with scissors.

Shop Smart:

• • Fat-free, low-sodium chicken broth with 20 calories, 0 g fat, and 150 mg sodium per cup.