From the Four Ingredients Cookbook

Tangy Apricot Fish - 137 calories per serving, makes 4 servings

1 pound fish fillets
1/3 cup non-fat yogurt
3 tablespoons apricot jam (or raspberry might be good)
1 tablespoon lemon juice

Arrange fish in a baking casserole that has been sprayed with cooking spray. Bake at 450 degrees, uncovered, for 4 to 5 minutes. Drain any liquid. Mix remaining ingredients and pour over the fish. Bake 2 minutes longer or until sauce is heated.

Spinach Topped Tomatoes - 28 calories per serving, makes 6 servings

1 (10 oz) package chopped spinach, cooked and drained
1 teaspoon instant chicken bouillon
1/2 cup hot water
1/4 teaspoon nutmeg
3 medium tomatoes

Place the spinach in a medium bowl. Mix the bouillon with the hot water and stir into the spinach along with the nutmeg. Cut the tomatoes into halves crosswise and arrange, cut side up, on a baking sheet. Top each half with 1/16 of the spinach mixture. Bake 30 minutes at 350 degrees or until the tomatoes are tender, but retain their shape.

Cucumber Salad - 17 calories per serving, makes 8 servings

1/4 cup white vinegar
1 tablespoon honey
1/2 medium green pepper, diced
4 medium cucumbers, peeled and thinly sliced

Combine the vinegar and honey and pour over the cucumbers and green peppers. Chill for several hours before serving.
Place the