Summer is in full swing, which means delicious, colorful produce is available. With so many options, it’s easy to incorporate fresh, whole foods into your daily health regimen. Check out the recipes below and taste all that summer has to offer on your Diet Center Program.

ONE PAN LEMON HERB SALMON AND ZUCCHINI

Makes 4 Servings | 1 vegetable per serving | 3 protein per serving | 1 fat per serving

Ingredients

• 4 zucchini, chopped
• 4 teaspoons olive oil
• Kosher salt and freshly ground black pepper, to taste

For the salmon

• 2 tablespoons Stevia brown sugar, packed
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon dried dill
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste
• 4 (3-ounce) salmon fillets
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Preheat oven to 400 degrees F. Lightly spray baking sheet with oil sprayer. In a small bowl, whisk together Stevia brown sugar, lemon juice, Dijon, garlic, dill, oregano, thyme and rosemary; season with salt and pepper, to taste. Set aside.
• Place zucchini in a single layer onto the prepared baking sheet. Drizzle with olive oil and season with Morton® Lite Salt and pepper, to taste. Add salmon in a single layer and brush each salmon filet with herb mixture.
• Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes. Cooking time will vary depending on the size and thickness of the salmon filets.
• Serve immediately, garnished with parsley, if desired.

HEALTHY GARLIC GREEN BEANS RECIPE

Makes 6 servings | 1 vegetable per serving | 1 fat per serving

Ingredients

• 1-1/2 pounds fresh green beans
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 teaspoons Italian seasoning
• 1/8 teaspoon Morton Lite Salt
• 1/8 teaspoon pepper

Directions

• Preheat oven to 450 degrees. In a 15-in. x 10-in. x 1-in. baking pan, toss green beans, oil, garlic and Italian seasoning until beans are well coated. Bake, uncovered for 12-15 minutes or until beans are crisp-tender and lightly browned, stirring occasionally. Sprinkle with Morton Lite Salt and pepper.

GRILLED ROSEMARY PLUM TOMATOES

Makes 4 servings | 1 vegetable per serving | 1 fat per serving

Ingredients

• 1 tablespoon minced shallots
• 4 teaspoons olive oil
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon Morton® Lite Salt
• 8 plum tomatoes, halved lengthwise
• Oil sprayer

Directions

• Prepare grill.
• Combine first 6 ingredients (through salt) in a small bowl. Add tomatoes; toss to coat. Place tomatoes, cut side up, on grill rack coated with cooking spray. Cook 3 minutes or until thoroughly heated.

PEACHES AND CREAM POPSICLES

Makes 6 servings

Ingredients

• 4 – 5 large peaches, pitted and chopped
• 1 Vanilla Fat Burning Gold Protein Pudding, prepared

Directions

• Blend prepared Gold Protein and peaches until peaches are in small chunks.
• Pour into Popsicle molds and freeze until solid.

MINTED WATERMELON SALAD

Makes 8 servings | 1 fruit per serving | 1 fat serving

Ingredients

• 6 cups cubed seedless watermelon
• 2 tablespoons minced fresh mint
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 2 teaspoons Stevia®

Directions

• Place watermelon and mint in a large bowl. In a small bowl, whisk lemon juice, oil and Stevia until dissolved. Drizzle over salad; toss gently to combine.