Prep Time:

10 min

Inactive Prep Time:

hr min

Cook Time:

7 min

Level:

Easy

Serves:

6 servings, serving size: 1 salmon fillet

Ingredients

• cooking spray
• 2 tablespoons packed light brown sugar
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 6 (6-ounce) salmon fillets, skin and any pin bones removed
• 1 tablespoon olive oil

Directions

Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture.

Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.

Per Serving:

Calories 280; Total Fat 13 g; (Sat Fat 2 g, Mono Fat 5 g, Poly Fat 5 g) ; Protein 34 g;

Carb 5 g; Fiber 1 g; Cholesterol 95 mg; Sodium 135 mg

Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium

Good source of: Folate, Magnesium

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A low-fat baked treat that smells great and will satisfy your chocolate craving!

Ingredients
? 2 Egg Whites
? 1 Large Egg
? 15 oz. Enriched Flour
? 3-1/3 Bananas-Medium
? 2 oz. Semi Sweet Chocolate Baking Chips
? 1 tsp. Baking Soda
? 1 tsp. Salt
? 1 tsp. Vanilla Extract
? 4 oz. Sugar

Instructions
1. Preheat oven to 350?F.
2. Using an electric mixer, combine eggs, bananas and vanilla in a large mixing bowl.
3. Add sugar, salt, baking soda and flour and mix thoroughly.
4. Stir in chocolate chips.
5. Pour batter into a greased 9″x5″ loaf pan.
6. Bake 55 to 60 minutes or until toothpick comes out clean when inserted in center of bread.
7. Remove from pan and cool before serving.

Nutritional Information
Calories: 259 Cal
Protein: 6 g
Carbohydrate: 55 g
Fat:

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You’ll feel like you’re in the finest pizzeria when you serve up a slice of this flavor-packed favorite!

Ingredients

? 1/2 Tbsp. Mrs. Dash Chicken Grilling Seasoning
? 1/2 tsp. Ground Paprika
? 1/2 tsp. Chili Powder
? 1/4 tsp. Ground Cayenne Pepper
? 4 oz. Skinless Chicken Breasts
? 3/4 tsp. Canola Oil
? 1 Tbsp. Quaker Yellow Cornmeal-Dry
? 5 oz. Thin Pizza Crust Dough-Frozen
? 1-1/2 oz. Cheddar Jack Cheese with Jalapeno-Shredded
? 2 oz. Healthy Choice Fat Free Cheddar Cheese-Shredded
? 1 Yellow Tomato-Large
? 1/2 Small Yellow Onion
? 1/2 Fresh Jalapeno Pepper
? 1 Tbsp. Cilantro
? 1 Tbsp. Fresh Thyme
? 1/2 Garlic Clove
? 1 dash Salt
? 1 tsp. Lime Peel
? 1/4 Fresh Lime Juice-Yield Per Fruit

Instructions

Preheat oven to 450?F. Heat a large, heavy skillet over very high heat.

Combine grill seasoning, paprika, chili powder, and cayenne pepper on a plate. Press chicken slices into seasoning on one side.

Add oil to very hot pan and cook chicken 2 minutes on each side. Remove chicken from skillet and chop. Set aside.

Dust cornmeal on a pizza pan or baking sheet; stretch out dough on pan.

Make the salsa: Combine seeded and chopped tomatoes, chopped onion, seeded and chopped jalapeno pepper, chopped cilantro, and chopped thyme. Make a garlic paste by chopping garlic and then adding a generous pinch of salt and mashing it together with the flat of a knife. Add garlic paste to salsa. Add lime zest and juice and mix salsa well.

Scatter chicken, salsa, and cheese over pizza dough, working to the edges. Bake until crisp and bubbly-brown on top, 12 to 15 minutes.

Nutritional Information
Calories: 403 Cal
Protein: 33 g
Carbohydrate: 43 g
Fat: 13 g

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Servings: 2 Carbohydrates: 12 grams Protein: 12 grams Fat: 12 grams

Ingredients
* 1 t Margarine
* 2 T Chopped green pepper
* 2 T Chopped onion
* 2 T Chopped celery
* 8 oz. Can of tomato sauce
* 1 t Worcestershire sauce
* 4 Large Eggs
* 1/2 t salt
* Pinch of pepper

Preparation
1. Melt the margarine in a small nonstick skillet. Add the green pepper, onion, and celery, and cook 4 minutes, or until tender. Add the tomato and Worcestershire sauces. Simmer 5 to 7 minutes. Keep warm on low heat.
2. In a small bowl, beat the eggs, 2 tablespoons water, salt, and pepper with a fork.
3. Pour the egg mixture into a second skillet sprayed with nonstick pan spray. Cook on medium heat without stirring. The outer edges may be lifted to allow uncooked egg to flow under when the pan is tilted.
4. When the eggs are light brown on the bottom and the top is almost firm, spoon cup sauce over half the omelet. With a spatula, fold the other side of the omelet over to cover the sauce.
5. Cut the omelet in half; lift separately form the pan or tilt the skillet to roll the omelet halves onto serving plates. Spoon half the remaining sauce over each serving.

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