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2 Season snapper fillets on both sides with salt and pepper. Reduce heat to medium; nestle fillets in sauce. Cover, and cook until fish is opaque throughout, 5 to 7 minutes. Serve immediately, spooning sauce over fish, with lime wedges.

PER SERVING: 293 calories; 11.5 grams fat; 36.5 grams protein; 9.9 grams carbohydrates; 2.2 grams fiber

MUSHROOM AND PECORINO TARTS

Using store-bought puff pastry allows you to make these tarts on a busy weeknight. Round out the vegetarian meal with a salad of mixed greens or any of the winter vegetable sides.

SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 40 MINUTES

All-purpose flour, for dusting

1 sheet frozen puff pastry (half a 17.3-ounce package), thawed

1 tablespoon olive oil

1¼ pounds mixed fresh mushrooms, such as cremini, shiitake (stems removed), and button, thinly sliced

Coarse salt and freshly ground pepper

¾ cup grated Pecorino Romano cheese (2 ounces)

2 tablespoons snipped fresh chives

1 Preheat oven to 400°F. On a lightly floured work surface, roll out puff pastry to an 11-inch square. Using a paring knife, cut into 4 equal squares, then lightly score each square (do not cut all the way through), forming a 1-inch border. Using a fork, pierce dough inside border. Carefully transfer pastry squares to a baking sheet; refrigerate 10 minutes. Bake until golden, rotating sheet halfway through, about 15 minutes.

2 Meanwhile, in a large skillet, heat oil over medium-high. Add mushrooms; season with salt and pepper. Cook, tossing frequently, until tender, 6 to 8 minutes.

3 Dividing evenly, sprinkle ½ cup cheese in center of baked pastry squares; top with mushrooms and remaining ¼ cup cheese. Bake until cheese is melted and lightly browned, 6 to 8 minutes. Sprinkle with chives, and serve.

PER SERVING: 400 calories; 25.9 grams fat; 15.1 grams protein; 26.9 grams carbohydrates; 2.3 grams fiber

Frozen puff pastry is a wonderful staple to keep on hand. The pastry needs only a little time to defrost, rolls out easily, and bakes quickly.

GOAT CHEESE–LEEK TART

To save time, you can make this recipe with store-bought pie dough; look for refrigerated dough (not frozen piecrusts) made with butter rather than margarine or partially hydrogenated oils.

SERVES 4 PREP TIME: 25 MINUTES TOTAL TIME: 2 HOURS 25 MINUTES (WITH CHILLING DOUGH)

1 bunch leeks, white and light green parts only, thinly sliced into half-moons (about 2 cups), washed well and dried (see note)

1 tablespoon olive oil

Coarse salt and freshly ground pepper

6 ounces fresh goat cheese, softened

2 ounces cream cheese, softened

2 tablespoons milk

3 large egg yolks

1 teaspoon finely chopped fresh thyme (or ¼ teaspoon dried)

1 tablespoon water

1 Basic Pie Crust or store-bought refrigerated dough (for a 9-inch pie)

All-purpose flour, for dusting

1 Preheat oven to 350°F, with rack on lowest shelf. In a bowl, toss leeks with oil, and season with salt and pepper.

2 Whisk together goat cheese, cream cheese, milk, 2 egg yolks, and thyme; season with salt and pepper. In another bowl, lightly beat remaining egg yolk with the water, for egg wash.

3 Roll out dough to a 13-inch round, about ⅛ inch thick, on a lightly floured work surface. (Or unfold store-bought dough.) Place on a baking sheet. Spread goat-cheese mixture on crust, leaving a 2-inch border. Sprinkle leeks evenly on top. Fold edge of dough over filling, pinching folds together to seal. Brush dough with egg wash.

4 Bake, rotating sheet halfway through, until crust is golden brown and filling is browned in spots, about 1 hour. Let cool completely on a wire rack. To serve, cut into wedges.

PER SERVING: 505 calories; 35 grams fat; 12.1 grams protein; 33.7 grams carbohydrates; 0.6 gram fiber

TERIYAKI TOFU AND MUSHROOMS

Although you could certainly substitute one-quarter cup bottled teriyaki sauce for the homemade version in this recipe, the resulting dish won’t taste nearly as fresh and vibrant.

SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 45 MINUTES

2 packages (14