Baked Fish with Lemon Butter 2 tsp. capers, preferably salt-packed 4 firm white fish fillets, each 6 to 8 oz. Sea salt and freshly ground pepper, to taste 2 Tbs. unsalted butter 1 Tbs. olive oil 2 shallots, minced 1 garlic clove, minced 2/3 cup dry white wine 2 Tbs. fresh lemon juice 1 Tbs. chopped fresh flat-leaf parsley Grated zest of 1 lemon (Williams-Sonoma)
WW 4 Pts Plus Peanut Butter Cup Pie 4 Sheets Honey Graham Crackers 1 8 oz Tub of Fat Free Cool Whip 2 Tablespoons PB2 2 Tablespoons Choc Syrup 1 Package of Chocolate Fudge (Sugar Free) Jello 2 Reeces Peanut butter Cups Put Graham crackers on bottom of an 8x8 Dish. Mix PB2 & 1.5 TBLS water until creamy. Mix Cool Whip & Jello. Pour on top of Graham Crackers & smooth. Drizzle PB2 & choc. Syrup over pie. Crumble Peanut Butter Cups over the top. Cover & Freeze for 3 Hrs. Cut into 6 Pieces.