Here is a great dinner idea that's also pescatarian safe!

Salsa verde:
• 5 medium tomatillos (54 calories, should be at most grocery stores)
• 1 jalepeno (4 calories, use only half if you don't want it spicy)
• 1 Anaheim chile (20 calories)
• 1/2 med avacado, chopped small pieces (140 calories, you can use a full avacado if you have enough calories left in the day!)
• 1/2 med white onion chopped small pieces(6 calories)
• 1/2 lime (10 calories)
• 3 tbsp cilantro chopped (1 calorie, don't overdo it! Haha)
• salt to desired taste

In a large bowl, add chopped onion, cilantro, and avacado. Take the tomatillos, jalepeno, and Anaheim chille, and put them all in a pan. Fill with water untill everything is submerged, the peppers will probably float, don't worry about it . Bring the water to a boil for 10 to 15 min, untill the tomatillos start to have a brownish tint to them. Drain water and run cool water over them a few times to make them easier to handle. Remove the unedibles and throw the mix into a processor. Pulse untill you have a non chunky salsa type consistency. Now pour in with chopped avacado, onion, and cilantro. Mix, salt, taste, and salt again if need be . Squeeze lime over everything and mix.

So 227 calories in all of it, and it should make about 2 cups give/take. You probably wont use all of it, so eat it with chips, rice cakes, etc.

Salmon:

• 4 6oz fillet (175 calories/fillet)
• coarsely ground black pepper

fry the fillets to desired texture/wellness. As they fry, add pepper on top.

equals out to 175 calories/serving, 700 calories for all 4 fillets. I ended up eating 2

Veggies:

• 2 cups cauliflower (56 calories)
• 2 cups broccoli (108 calories)

add all to pan, cook until desired texture is reached.

4 cups mixed, 164 calories

On a plate, add one cup of veggies, 41 calories, one peppered salmon fillet, 175 calories, 3 tbsp of the salsa verde, 21 calories, and enjoy a 237 calorie dinner well worth the effort