Po' Boys and Parfait From the Deen Brothers

Jamie and Bobby Deen have been finding healthier ways to make their favorite Southern comfort foods. Below, the boys take their mom's (the "Queen of Butter," Paula Deen's) Po' boy recipe and provide a twist that's 600 calories less than the traditional fried sandwich. To purchase your copy of The Deen Bros. Take It Easy, click here.

1/2 cup Low-fat mayonnaise
2 tbsp Chopped sweet pickles
2 tbsp Chopped red onion
1 1/2 tsp Freshly squeezed lemon juice
4 (7 oz) Tilapia fillets
Olive oil (for brushing)
1/4 tsp Salt
1/4 tsp Freshly cracked black pepper
1-2 Loaves whole wheat French bread
4 Leaves romaine lettuce
Fresh raspberries
Cut strawberries
Greek Yogurt

For Healthy Grilled Tilapia Po' Boys

Prepare a grill or preheat a broiler. If using a broiler, line a baking sheet with foil. Combine the mayonnaise, pickles, onion, lemon juice, and garlic powder in a small bowl. Cover and refrigerate until ready to use.

Brush the tilapia fillets with some olive oil and season them with the salt and black pepper. Cut the bread into 4 (7-inch) sections, and then halve each section lengthwise. Put the fish on the grill or, if broiling, transfer the fillets to the prepared baking sheet. Grill or broil, turning once, until the fish is cooked through, about 6 minutes. Lay the bread on the grill, cut side down, or broiler, cut side up, and grill or broil until toasted, about 1 minute.

For 1 sandwich, layer 1 tilapia fillet on the bottom slice of bread, followed by 2 slices of tomato and 1 lettuce leaf. Spread the top slice of bread with 2 tbsp of the tartar sauce and cover the sandwich. Repeat with remaining bread and filling. Arrange on a serving platter and serve.

Berry Parfait:

Layer fresh raspberries, blueberries, and cut strawberries with Greek yogurt and honey in a tall goblet/parfait glass. Top with granola and a mint sprig.