Chipotle Chicken with Sautéed Brussel Sprouts

This recipe serves just one, so double/triple the ingredients if you need to..

iNGREDiENTS:

* 1/4 tsp. oregano, thyme, coriander, cumin, salt and pepper.

* 1/2-1 tsp. chipotle chile pepper powder

* 1/2 tsp. canola oil

* 1 4-oz. chicken breast, thawed, cut into 3-4 strips

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* 1/2 tsp. canola oil

* 1 garlic clove, minced

* 1/4 cup red onion, sliced

* 6 brussel sprouts, frozen and thawed

* 1/4 cup water

* 1 TBSP. ketchup, apple cider vinegar, and worcestershire sauce

* 1 tsp. brown sugar, dijon mustard

1. Combine the oregano, thyme, coriander, cumin, salt, pepper, and chipotle powder in a small bowl. Pat the chicken dry, then rub canola oil over each piece. Put them all in the small spice bowl and mix, covering evenly. Set aside.

2. Heat 1/2 tsp. canola oil in a large fry pan over medium heat. After a few minutes, add the garlic and onion, sautéing for about 2-3 minutes until fragrant. Add the brussel sprouts and saute for 5 minutes. Stir in the rest of the wet ingredients one by one, cooking for a few more minutes. Turn down heat to simmer.

3. Heat a separate, small-medium fry pan lightly greased with cooking spray over medium heat. In a few minutes, add the chicken pieces and thoroughly cook until edges are golden brown and chicken is mostly done (about 5-7 minutes). Throw the chicken into the large sauce pan, and turn heat to medium, stirring everything to combine. Cook for about 5 minutes, stirring occasionally to avoid burning. Take off heat & serve!

Easy Peanut Butter Cookies.. Christmas Style ;)

I have a work Christmas party tonight, and everyone is supposed to bring something they made, such as a treat or holiday dish, etc. I have alot of peanut butter that I rarely use and so I thought peanut butter cookies would be convenient. I also only have whole wheat flour, which I didn't want to use because I'm not too sure people at my work would care for the taste.. so I searched for a recipe that doesn't require flour. I found THIS ONE on myrecipes.com, and I also added a couple more things, such as salt, brown sugar, baking soda, and mini m&ms to make the cookie rise more, taste more chewy, and look more christmas-y.

(MAKES ABOUT 18 COOKiES)

iNGREDiENTS:

1 cup Peanut Butter, Smooth

1/2 cup Sugar

1/2 cup Brown Sugar

1 Egg

1 tsp. Baking Soda

1 tsp. Vanilla Extract

1/8 tsp. Salt

1/4 tsp. Cream of Tarter

Optional: Mini Christmas M&Ms, 1.94 oz bottle

* Preheat oven to 350 degrees F.

* Beat the Peanut butter and sugars together.

* Slowly beat the egg in.

* Add in the vanilla, baking soda, and salt, and cream of tarter, mixing evenly (the dough may be a little bit crumbly, but thats okay). Add in the M&Ms.

* Shape into small 1-inch balls about 2 inches apart on a greased cookie sheet, or cookie sheet lined with aluminum foil (OR even better, parchment paper if you have some. Parchment paper helps more evenly brown the bottoms of the cookies while they bake).

* Lightly press a small fork over the tops of the cookies twice.

* Make sure the cookies are at least 2 inches apart, because they will spread while cooking and about double their size.

* Bake for 7-10 minutes, take them out and allow them to cool for at least 10 minutes before removing from cookie sheet.

Fish Tacos

Not the greatest picture, but these were pretty legit! =)

this recipe calls for just one taco, so just double or triple the ingredients for each person eating.

(about 280 calories)

iNGREDiENTS:

- 1 Tilapia Filet, thawed & patted dry (4 oz)

- 1/2 tsp. Olive Oil

- 1 tsp. Taco Seasoning

- 1/8-1/4 cup Red Onion, sliced thin

- 1/4 cup Black Beans

- 2 TBSP. Fresh Cilantro, minced (or 1 tsp. dry)

- 1/4 tsp. Cayenne (optional)

- 1-2 TBSP. Salsa

- 1 TBSP..or more.. shredded cheddar cheese (i get the kraft-free kind for half the calories)

- 1 tsp. Lime juice

- 1 Tortilla (i like the small carb-balance whole wheat kind for only 80 calories each)

- Lettuce

- Sour cream (optional)

1. In a small dish, combine the taco seasoning, 1 TBSP cilantro, and cayenne.

2. Rub the dry fish filet with the olive oil, then evenly sprinkle the spices over both sides.

3. Heat a small saute pan over medium heat for a few minutes, then grill the fish for 4 or 5 minutes on each side, or until it flakes with a fork.

4. In a separate small bowl, mix in the black beans, salsa, other TBSP. cilantro, and red onion. Microwave mixture for about 20-30 seconds.

5. Take fish off grill and put on the tortilla... immediately top the filet with cheddar cheese, then the bean/salsa mixture, and squeeze the lime juice over it all. Top it with lettuce and/or sour cream.

** Optional: Just before serving, you can heat the oven to broil and put the tortilla on a baking sheet to warm/toast it for no more than 1-2 minutes. This makes it taste more authentic I think!

Shrimp Alfredo!

A much lighter, 300-calorie-per-serving version. Still just as creamy and tasty!

(Makes about 4 servings)

iNGREDiENTS:

- 1 TBSP. extra virgin olive oil

- 4 cloves garlic, minced

- 2 cans mushrooms, or 1 cup freshly sliced

- 2 cups broccoli, chopped

- 1 cup white cooking wine, or chicken broth

- 5 ounces fat-free cream cheese

- 4 TBSP. parmesan cheese

- 2 TBSP. whole wheat flour

- about 1 tsp. each of: oregano, parsley, salt, pepper

- about 40 large shrimp, thawed with tails peeled off (i like the frozen, pre-cooked kind for $5 at walmart.)

- 4-6 ounces whole wheat fettucini noodles

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Heat a large saucepan over medium heat and add the olive oil. Wait a few minutes, then add the garlic to saute. As soon as garlic changes to a golden yellow color, add the broccoli and mushrooms. One by one, add the cooking wine, cheeses, and whole wheat flour gradually. After everything is uniformly mixed, add the spices. Toss in the shrimp and turn heat down to medium-low heat and simmer, stirring occasionally. Cook fettucini noodles on the side. Drain noodles and serve immediately (the alfredo mixture cools off pretty fast). A side salad or caesar salad go great alongside the meal.