Chicken Breasts with Avocado, Tomato, and Cucumber Salsa

Ingredients

Cooking spray

3/4 teaspoon salt, divided

1/4 teaspoon chipotle chile powder

4 (6-ounce) skinless, boneless chicken breast halves

1 1/4 cups coarsely chopped seeded peeled cucumber (about 1 large)

1 cup grape tomatoes, halved

1/2 cup prechopped red onion

1/2 cup chopped peeled avocado

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 jalapeño pepper, seeded and finely chopped

Instructions

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/2 teaspoon salt and 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.

Combine remaining 1/4 teaspoon salt, cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.

Source: Cooking Light

BBQ Lime Shrimp and Corn

Ingredients
1/3 cup fresh lime juice
1/4 cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
2 teaspoons grated peeled fresh ginger
2 tablespoons sugar
1 teaspoon ground coriander seeds
1/4 teaspoon black pepper
2 ears corn, each cut crosswise into 4 pieces
1 1/2 pounds large shrimp, peeled and deveined
 
Preparation

Combine the first 9 ingredients in a heavy-duty, zip-top plastic bag, and seal. Place the corn, shrimp, and couscous in separate heavy-duty zip-top plastic bags, and seal bags. Refrigerate.

Place lime mixture, corn, and shrimp in foil oven bag. Place directly on hot coals (or in a 450° oven if at home); cook 10 minutes.

Source: Cooking Light

Deviled Eggs

Ingredients
6 hard-cooked eggs
1/4 cup mayonnaise
2 teaspoons French onion dip
1 teaspoon evaporated milk
1/2 teaspoon prepared mustard
Paprika, optional

Directions
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, onion dip, milk and mustard; mix well.

Pipe or stuff into egg whites. Sprinkle with paprika if desired. Refrigerate until serving. Yield: 1 dozen.


Source: Taste of Home

BBQ Pork Sandwiches

Ingredients:
1 spray(s) cooking spray
1 pound(s) lean pork tenderloin, sliced 1/4-inch thick
1/2 tsp table salt, or to taste, divided
1/2 tsp black pepper, or to taste, divided
1 small onion(s), finely chopped
1 medium garlic clove(s), minced
15 oz canned tomato sauce
1 1/2 Tbsp Worcestershire sauce
1 Tbsp white wine vinegar
4 medium reduced-calorie hamburger roll(s)

Instructions:
Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add pork slices in a single layer and season with salt and pepper; brown 2 minutes per side. Do not crowd; cook in batches if necessary. Remove pork and set aside. Add onion and garlic to skillet; sauté over medium heat until tender, about 5 minutes.

Add tomato sauce, Worcestershire sauce, vinegar, 1/4 teaspoon of salt and 1/4 teaspoon of pepper to skillet; stir and simmer 1 minute. Add pork to skillet and spoon sauce over pork; cover and simmer 15 minutes.

Divide pork among 4 buns, top with sauce from skillet and serve. Yields 1 sandwich per serving.

Source: Weight Watchers

Gingered Pork, Peppers and Pineapple Skewers

Ingredients

2 Tbsp low-sodium soy sauce
1 tsp ginger root, freshly grated
1/2 tsp minced garlic
1 1/2 cup(s) canned unsweetened pineapple chunks, or 16 fresh chunks
8 oz lean pork tenderloin, cut into 16 chunks
1 medium sweet red pepper(s), cut into 16 chunks
1 spray(s) cooking spray

Instructions:
In a resealable food storage bag, combine soy sauce, ginger and garlic. Finely chop 2 pineapple chunks and add to bag. Add pork; seal bag and turn to coat. Refrigerate at least 30 minutes or up to 4 hours.

Preheat outdoor grill or broiler. If using broiler, line broiler pan rack with foil (for easy cleanup). Remove pork from marinade; discard marinade. Alternately thread 2 pieces of pork, 2 pieces of pepper and 2 pieces of pineapple onto each of eight 6- to 8-inch metal or wooden skewers; coat with cooking spray. (Make sure to soak wooden skewers in water for a minimum of 20 minutes before use to prevent burning.)

Grill or broil skewers, turning once, until pork is just barely pink in center, and pepper and pineapple are lightly charred and tender, about 6 to 8 minutes. Remove from heat.Yields 2 skewers per serving.

Source: Weight Watchers

Taco Pie

Source: YaYa

2 deep dish frozen pie shells
1 lb lean groun beef or ground turkey
1 package taco seasoning
1 large can (28 oz) fat free refried beans
1 cup salsa
15 -30 baked tortilla chips, crushed
2 cups reduced fat shredded cheddar cheese
shredded lettuce
chopped tomatoes
sliced olives
taco sauce

Prepare frozen pie shells according to packaging. Brown ground beef/turkey. Drain. Combine water and taco seasoning with meat (according to taco seasoning packaging). Combine refried beans and salsa and mix well. In 2 pie shells layer bean mixture, meat mixture, cheese, crushed chips, bean mixture, meat mixture, cheese. Bake at 350 degrees for 35 minutes. Garnish with lettuce, tomato, olives and taco sauce and serve.

Garlic Grilled Lobster

Source:  weightwatchers.com

1 lb uncooked lobster meat
2 tsp olive oil
3 tbl fresh lemon juice
1/8 tsp black pepper, or to taste
3 medium garlic cloves, mashed
1/8 tsp table salt, or to taste

Preheat grill. To prepare lobsters, cut off heads, split tails and crack claws; set aside.  Stir together olive oil, garlic and lemon juice; season to taste with salt and pepper.  Toss tails and claws with half the olive oil mixture.  Grill lobster pieces; turning and moving them as they cook until shells are charred and meat is firm and opaque, about 8 minutes  Crack lobsters and dip meat in remaining olive oil mixture.  Yields about 3 oz lobster meat and 2 tsp sauce per serving.