Pineapple Teriyaki Salmon

1. Combine first 4 ingredients and 1/4 teaspoon salt in a small saucepan over high heat, and bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 15 minutes). Set aside.
2. Preheat oven to 400°.
3. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of salmon with remaining 1/4 teaspoon salt and black pepper. Add fish to pan; cook 3 minutes.
4. Turn fish over and place in oven; bake at 400° for 3 minutes. Remove from oven; brush 1 tablespoon sauce over each fillet.
5. Return to oven, and cook 1 minute or until fish flakes easily when tested with a fork or until desired degree of doneness. Sprinkle with orange rind, if desired.

Servings: 4

Ready in less than 30 minutes

CALL THE KIDS:

• Rinse the salmon and pat dry
• Measure brown sugar and soy sauce
• Mix sauce ingredients
• With adult supervision, brush the sauce over the fish. (The pan is hot, so use caution.)

Nutrition Facts
Nutrition (per serving): 339.0 calories; 41% calories from fat; 15.4g total fat; 87.0mg cholesterol; 644.0mg sodium; 11.2g carbohydrates; 0.2g fiber; 11.0g net carbs; 36.8g protein.

Sautéed Green Beans

1. Pull off any strings along the bean, and trim the stem end.
2. Bring 3 quarts of salted water to a boil. Add the beans.
3. Boil until crisp tender, about 4 to 8 minutes, depending on the thickness of the beans.
4. Drain the beans and immediately submerge them in cold water. Drain.
5. Heat a large skillet and add the olive oil. If using shallots, sautee them until tender, and then add the beans and sautee until warmed through. Add salt and pepper to taste.

• Your kids can trim the ends off the beans, and can "string" them (pulling off the strings, along the seams).
  
  

Nutrition Facts
Nutrition (per serving): 56.0 calories; 31% calories from fat; 2.0g total fat; 154.0mg sodium; 8.0g carbohydrates; 4.0g fiber; 4.0g net carbs; 2.0g protein.