Asian Barbecue chicken

The BEST grilled chicken! I love Asian food, I love grilled food.....I LOVE this chicken!

Recipe adapted from Cooking Light

1/4 c. brown sugar
1/4 c. low-sodium soy sauce
1 Tbsp. fresh lime juice
1/2 tsp. crushed red pepper
1/4 tsp. curry powder
3 cloves garlic, minced
4-6 chicken breasts cut into 5 strips per breast*

Combine all ingredients except chicken in a large zip-top bag; stir well, and add chicken. Seal and marinate in refrigerator 4 hours or more, turning occasionally.

Pre-heat grill.

Remove the chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill until done, turning and basting frequently with marinade. Serve with steamed veggies and brown rice.

*Substitute your favorite cut of meat for the Asian Barbecue.

Balsamic-Roasted New Potatoes

Recipe adapted from Southern Living

2 tsp. olive oil
2 garlic cloves, minced
1/4 tsp dried time (1 tsp. fresh)
1/2 tsp. kosher salt
1/4 tsp. pepper
2 lbs. small new potatoes, quartered
5 Tbsp. balsamic vinegar, divided
Olive oil/vegetable cooking spray

Stir first 5 ingredients together in a large zip-top bag. Add the potatoes and 3 tablespoons balsamic vinegar; stir or shake well until potatoes are well coated. Arrange potatoes in an aluminum foil-lined jelly-roll pan coated with olive oil/vegetable cooking spray.

Bake, uncovered at 450 for 45 minutes or until potatoes are tender, stirring once. Drizzle with remaining 2 tablespoons vinegar, and toss well. Serve immediately. Makes about 6 servings.

Cocoa Fudge Cookies

I LOVE these cookies because they are so quick to make and they give me the chocolate fix we all need once in a while without breaking the calorie bank! Just mix them in a saucepan and bake'em up!

Recipe adapted from cooking light

1 c. all-purpose flour
1/4 tsp. baking soda
1/8 tsp. salt
5 Tbsp. butter
7 Tbsp. unsweetened cocoa
2/3 c. granulated sugar
1/3 c. packed brown sugar
1/3 c. plain low-fat yogurt
1 tsp. vanilla extract
Cooking Spray

Preheat oven to 350°.

Add the flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse wet sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks. Yield: 2 dozen (serving size: 1 cookie).

CALORIES 78 (31% from fat); FAT 2.7g (sat 1.6g, mono 0.8g, poly 0.1g); PROTEIN 1g; CARB13.4g; FIBER 0.5g; CHOL 7mg; IRON 0.5mg; SODIUM 54mg; CALC 12mg