The recipe for the dill-yogurt sauce in the picture is included at the bottom.

Total time to prepare: 20 minutes

Ingredients:
1 lb. skinless salmon filet (or 1 14.75 oz. can no-salt-added salmon, drained)
½ cup diced red onion
2 Tbs. lemon juice
10 oz. frozen chopped spinach, thawed
¼ cup low-fat sour cream
2 Tbs. dijon mustard
½ cup whole wheat bread crumbs
2 Tbs. canola oil

Directions:
• Cut the salmon into 1-inch pieces. Pulse in a food processor until minced.
• In a large bowl, mix the onion, lemon juice, spinach, sour cream, mustard, and bread crumbs. Add the salmon and mix to combine. Form into 3-inch cakes that are ½-inch thick.
• In a large non-stick sauté pan, heat 1 Tbs. of the oil over medium heat. Sauté half the cakes until lightly browned, 1-2 minutes per side. Heat the remaining 1 Tbs. of oil and sauté the remaining cakes.

Serves 4.

Nutrition Information:
Per Serving—
Calories: 330
Sodium: 370 mg
Total Fat: 15 g
Saturated Fat: 2 g
Carbohydrates: 20 g
Protein: 29 g
Fiber: 5 g

Dill-Yogurt Sauce: Combine 6 oz. of fat-free Greek yogurt with 1 cup of fresh dill sprigs, 1 Tbs. of lemon juice, 1 Tbs. of dijon mustard, 1 small shallot, and ¼ tsp. of salt in a food processor. Process until smooth.

Being overweight raises the risk of gastroesophageal reflux disease, also known as GERD. Losing weight can make acid reflux disappear.

Researchers assigned 332 overweight or obese adults—a third of them had GERD—to a weight-loss program that included advice to cut calories (to 1,200 to 1,500 a day) and to walk or do other exercise for from 15 minutes a day (at first) to 60 minutes a day (by week 12), five days a week.

After six months, the average participant had lost 29 pounds and four inches off his or her waist. And symptoms completely disappeared in 65 percent—and partially disappeared in 15 percent—of those who initially had GERD.

What to do: This study had no control group, so it’s possible that just being in a study ended or curbed the GERD. Nevertheless, you can’t lose by losing excess weight.

Source: Obesity 21: 284, 2013.

How can you lower your odds of getting food poisoning from resistant bacteria?

It may help to buy meat or poultry that comes from animals that were never given antibiotics. According to a 2012 Stanford University meta-analysis, conventionally produced chicken and pork were 33 percent more likely than organic chicken and pork to be contaminated with bacteria that were resistant to at least three antibiotics.

But that won’t guarantee that you—or your child or parent— won’t get a bout of antibiotic-resistant food poisoning.

“As a society, we have to say that antibiotics are too valuable for treating sick people and that we cannot afford to squander them as production tools for raising animals,” says Lance Price, an environmental health scientist at George Washington University in Washington, D.C.

“We’re talking about the future of medicine. We don’t have new drugs coming up through the pipeline. And even if we did, if we abuse them the same way, they’re going to be useless again very quickly.”

Source: Ann. Intern. Med. 157: 348, 2012.

“BIG BOLD FLAVOR,” says Chili’s Web site. “House-Baked Crust. Freshly Made 9-inch Pizza. Perfectly Sized Just For You.”

Each of Chili’s four new “freshly made” pizzas may look “perfectly sized” to some people. But only if they’re in the market for an entrée that has three-quarters of a day’s calories.

Take the Southwestern Chicken Pizza. It’s “topped with chile-rubbed grilled chicken, chipotle pesto, cheddar, mozzarella, Monterey and pepper Jack, green & red bell peppers, red onion and house-made pico de gallo.”

Don’t blame the grilled chicken for the Southwestern’s 1,550 calories and 32 grams of saturated fat—more than any Pizza Hut Personal Pan or California Pizza Kitchen pizza. It’s like eating a Chili’s 10 oz. Classic Sirloin steak dinner (with Loaded Mashed Potatoes and Steamed Broccoli), with a 10 oz. Classic Sirloin on the side.

The Five Cheese, Taco, and Pepperoni Pizzas are in the same ballpark. Each is loaded with three to five different cheeses (like cheddar, Monterey Jack, and Pepper Jack), not just mozzarella.

And each comes on a thick, white-flour crust that accounts for 630 of the pizza’s calories. (It may be “house-baked,” but it looks like no one in the house knows how to make a decent crust.) Judging by the pizzas’ sodium (2,400 to 3,500 milligrams), the house does know how to wield a salt shaker, though.

“Perfectly sized just for you”? Only if you want to be a size XXL.

Tell Chili’s what you think about its Southwestern Chicken Pizza: (800) 983-4637.

Even if you could afford the calories in an individual pizza —if, say, you’re competing in a triathlon next week—your arteries would have to find storage space for the roughly 20 grams of saturated fat (a day’s worth) in a thin- or regular-crust pizza. That’s cheese for you. Make it 30 grams if you order your pie meat-heavy or deep-dish. In order to minimize the damage you could:

Ask for less cheese. Chances are, you won’t notice the difference. You can also curb the saturated fat by skipping pizzas made with multiple cheeses. For example, at California Pizza Kitchen, a Traditional Cheese Pizza has 16 grams of saturated fat, while the Five-Cheese & Fresh Tomato hits 24 grams.

Choose vegetable, chicken, or seafood toppings. To curb calories, saturated fat, and (often) sodium, stick with veggie, chicken, or seafood toppings instead of fatty meats like bacon, ground beef, pepperoni, salami, sausage, or steak.

Meat mixtures are the worst. Take California Pizza Kitchen’s The Works (pepperoni and sausage) or The Meat Cravers (pepperoni, sausage, Canadian bacon, ham, and salami). Each supplies roughly 1,350 calories, 25-30 grams of saturated fat, and more than 3,000 mg of sodium. Would you order three Quarter Pounders with Cheese for dinner? You might as well.