Dietitian’s tip: Salmon works well on the grill. After you’ve wrapped the fish in aluminum foil, grill until firm and opaque throughout, about 10 minutes on each side. Serve on couscous with steamed green beans on the side.

Dietitian’s tip: Balsamic vinegar has a dark color and rich flavor. Combined with a hint of brown sugar, this vinegar makes a sauce that’s much healthier than traditional high-fat gravy.

Dietitian’s tip: Mashed bananas and cooked oats help keep these pancakes moist and flavorful. If you don’t like syrup, warm some sliced bananas in a frying pan with a small amount of butter or oil and spoon them on top.

Dietitian’s tip: Marinating meat before grilling not only adds flavor but also reduces the chance that cancer-causing substances will form on the meat during grilling. Marinating also helps keep meat from burning and charring.

Dietitian’s tip: Instead of egg noodles, serve this beef stroganoff over rice pilaf — a Middle Eastern dish with sauteed rice or other grains, seasonings and various vegetables.

Dietitian’s tip: Well-cooked broccoli should look bright green and crisp but be tender when pierced with a fork. Because the florets cook faster than the stalks, cut the stalks in half lengthwise to increase their surface area. This ensures more even cooking.

Dietitian’s tip: Broccoli is high in vitamins A and C, which are considered antioxidant vitamins. Broccoli also has isothiocyanates, indoles and flavonoids — phytochemicals that may help prevent cancer.

Dietitian’s tip: Rather than creating a fatty lime sauce, this modified recipe coats the scallops in honey and lime juice and gently broils them.

Dietitian’s tip: The American Heart Association recommends two servings of fish every week. Trout is a good source of omega-3 fatty acids, which help keep blood from forming clots and protect against irregular heartbeats that may cause heart attack.

Dietitian’s tip: Serve these broiled sea bass fillets over a bed of sauteed spinach, which adds vitamin A, folate, riboflavin, calcium and iron to your meal. If you prefer, you can substitute red snapper, halibut or cod for the sea bass.