You’ll need:
Turkey Breast Cutlets, 99% fat free, lean jennie-o
(fry for 2-3 minutes on each side)
Thomas whole wheat square bagel
tomato
lettuce
sandwich pickles
light reduced fat kraft cucumber ranch dressing
sargento reduced fat mexican cheese

Put it together:
Layer on the bagel (these bagels are really soft, and REALLY good.):
1- 2oz. breast cutlet
pinch of shredded cheese
1- 2oz. breast cutlet
pinch of shredded cheese
add pickles, tomato, lettuce as desired
top with ranch dressing

Served with a side of 1/2 cup of low fat 2% cottage cheese – here are the results for this meal

Calories: 499
Protein: 54.8g
Fat: 7.2g
Carbs: 70g
Fiber: 8g

I got this one from WW a loooong time ago. Just tried it over the weekend. Really good! And almost too pretty to eat! (But not quite)

Sea Scallops with Ginger Sweet Potatoes

4 medium sweet potatoes

1/2 cup fat-free milk

1 1-inch piece of fresh ginger, peeled and grated

1/2 tsp salt

1/4 tsp freshly ground pepper

1 Tbsp unsalted butter

3/4 lb large sea scallops, sliced into 1/4-inch-thick rounds

2 scallions, thinly sliced

1. Preheat oven to 400 degrees (F). Pierce the potatoes in several places Bake until tender, about 45 minutes. Halve the potatoes lengthwise, and scoop the pulp into a medium bowl. Stir in the milk, ginger, salt, and pepper. Beat with electric mixer at low speed until blended and smooth; keep warm.

2. Heat the butter in a large nonstick skillet over medium-high heat. Cook until butter just begins to brown slightly. Add scallops; cook, turning once, until browned on the ouside and just opaque in the center, about 1 minute on each side. Sprinkle with the scallions and serve with the potatoes.

4 servings / 4 WW points per serving

Per serving: 233 calories, 4 g total fat, 4 g fiber