Finally, the Weight is Over

Sliced mushrooms - about a third of a cup (they cook down pretty small)
Teriyaki sauce - about a quarter cup
2 oz of low-fat mozzarella cheese (I use the Precious string cheese thingies)

Heat the teriyaki sauce in a small skillet until it’s just bubbling, and throw the mushrooms in. Cook them at medium high to high until the teriyaki sauce is very nearly gone. Sprinkle the mozzarella cheese over the shrooms, or peel string cheese into strings and layer them over the shrooms. Once it begins to melt into the mushrooms below, flip the mixture over like a pancake, cook ’til it’s brown on both sides.

16 grams of protein from the cheese and 180 calories - lots of salt from the teriyaki, so don’t make this if you’re salt-sensitive or have high blood pressure, etc.

A Loaf of Wine, a Jug of Fish

Note: the wine means that there’s little or no fish smell in the house.

White cooking wine - about a third cup
Frozen fish filet or steak (I used cod loins) - up to an inch thick - four ounces
Sliced mushrooms - 1 cup or so

Pour the wine into a small skillet, place the fish in the middle and the mushrooms around the outside. Heat to boiling, medium-high to high. Cover for the first few minutes, and then uncover and turn the fish over a few times. Keep cooking it until it flakes easily - it’s easy to overcook, so you have to watch it pretty closely. Cooking time completely depends on how thick the piece of fish is. When the fish is done, remove it from the pan and keep warm. Finish cooking the mushrooms in the wine until the liquid has completely boiled away, then add them to fish and munch out.