Unhealthy Health Food

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Tomatillo Shrimp Fajitas

Serves 4...Calories 333...Fat 4.5 g...Protein 38.4 g...Sodium 481 mg...Fiber 4.5 g...Carbohydrate 33.8 g

cooking spray (olive or canola preferred)
1 1/2 cups red bell pepper strips
2 teaspoons minced garlic
1 small red onion, vertically sliced
1/2 cup green salsa (store-bought)
1 teaspoon ground coriander
salt, to taste
1 1/2 pounds large shrimp, peeled and deveined
8 (6-inch) corn tortillas
2 tablespoons chopped fresh cilantro

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper, garlic, and onion; saute 4 minutes. Stir in salsa, coriander, salt, and shrimp; saute 2 minutes or until shrimp are done.
2. Arrange about 1/2 cup shrimp mixture down the center of each tortilla; sprinkle each tortilla with 1 1/2 teaspoons cilantro. Two tortilla's per severing.
**Jillian Michaels - Making The Cut**

Apricot-Glazed Chicken

Serves 4...Calories 380...Fat 5.3 g...Protein 37.2 g...Sodium 170 mg...Fiber 1 g...Carbohydrate 19 g

1 cup Smucker's sugar-free apricot preserves
1/3 cup orange juice
1/4 cup Smart Smart
4 (5-ounce) skinless, boneless chicken breasts
1/4 teaspoon freshly ground black pepper

1. Preheat oven to 350*F.
2. To make the glaze, combine the preserves, orange juice, and Smart Start. Rub the chicken breasts with the marinade. Sprinkle pepper on top. Place the chicken in a roasting pan. Cook for 20 minutes, basting the chicken every 5 minutes with the excess glaze.
**Making The Cut - Jillian Michaels**

Barbecued Chicken and Black Bean Burritos

Serves 4...Calories 368...Fat 13.3 g...Protein 34.9 g...Sodium 544 mg...Fiber 4.8 g...Iron 3.9 mg...Carbohydrate 29.1 g

1 tablespoon olive oil
3/4 pound skinless, boneless chicken breast, cut into bite size pieces
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup bottled Carb Solutions barbecue sauce
1 (15-ounce) can low-sodium black beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
4 (10-inch) La Tortilla Factory low-carb tortillas
1/4 cup low-fat sour cream

1. Heat oil in a large nonstick skillet over medium heat. Add chicken, onion, and garlic; cook 8 minutes or until chicken is done, stirring constantly.
2. Stir in barbecue sauce and beans. Sprinkle with cheese; cook 5 minutes or until thoroughly heated. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down the center of each tortilla; top each with 1 tablespoon sour cream, and roll up.
**Making The Cut - Jillian Michaels**

Peppered Swordfish with Cardamom-Carrot Sauce

Serves 4...Calories 171...Fat 5.7 g...Protein 23 g...Sodium 116 mg... Fiber 1 g...Carbohydrate 5.5g

1 teaspoon cardamom pods
3/4 cup carrot juice
1 1/2 teaspoons rice vinegar
1 teaspoon cornstarch
1/2 teaspoon sugar
salt, to taste
1 pound boned, skinned swordfish or halibut
1 teaspoon olive oil
1/4 teaspoon coarse-ground black pepper
1 tablespoon minced fresh chives (optional)

1. Preheat over to 400*F.
2. Crush cardamom pods; remove seeds.
3. In a 1-to-1 1/2-quart pan, mix cardamom, carrot juice, rice vinegar, cornstarch, and sugar until well blended. Stir over high heat until mixture boils; reduce heat to low and simmer, stirring occasionally, until reduced to 1/2 cup, 7 to 9 minutes. Cover pan and remove from heat; let stand 5 to 10 minutes. Pour sauce through a fine strainer into a bowl.
4. Meanwhile rinse fish, pat dry, and cut into 4 equal portions. Rub fish with olive oil and sprinkle lightly with salt. Set a 10-to-12 inch nonstick frying pan (with ovenproof handle) over high heat. When pan is hot, add fish and turn as needed to brown on both sides, 2 to 3 minutes total. Sprinkle black pepper evenly over fish.
5. Put pan in oven; bake until fish is opaque but still moist-looking in the center of the thickest part (cut to test), 5 to 7 minutes.
6. Transfer fish to rimmed plates. Spoon sauce evenly around fish, and sprinklw with chives.
**Making The Cut, Jillian Michaels**

Hotcakes

Serves 3...Calories 188...Fat 7 g...Protein 22g...Sodium 322 mg...Fiber 3.8 g...Carbohydrate 40g

3 eggs
3/4 cup low-fat cottage cheese
1/4 cup whole-wheat flour
3 tablespoons nonfat sour cream
3 teaspoons Smucker's sugar-free jam

Preheat a griddle to 380*F or on high. Separate yolks from egg whites. Beat egg whites until peaks form. Beat egg yolks till thick. Add cottage cheese to yolks and beat well. Stir in flour. Fold in egg whites. Pour batter onto the griddle, making each hotcake about 5 inches in diameter. Cook for 2 minutes on each side. Then remove and dollop 1 tablespoon sour cream and 1 teaspoon jam on each hotcake. Serve immediately.
**Making The Cut, Jillian Michaels**

Roast Beef Philly Wrap

Serves 4...Calories 200...Fat 10 g...Potein 13 g...Sodium 556 mg...Fiber 11 g...Carbohydrate 13.8 g
1/4 cup nonfat cream cheese, divided
4 La Tortilla Factory low-carb tortillas
1 tomato, sliced
1 cup spinach
8 ounces lean roast beef, sliced (deli-style)

1. For each wrap, spread an even amount of cream cheese over the surface of the wrap tortillas.
2. Layer the tomato, spinach, and roasted beef on top. Fold opposite sides of the tortillas toward the center, and roll up from the bottom.
**Making The Cut, Jillian Michaels**

Favorite Recipes

I will be posting my favorite recipes that I come across during this journey. I hope that you enjoy these tasty meals and treats as much as I have. Making simple changes like eating healthy will help create a healthier and most energetic you. So dig in and enjoy!!   Bon apetite.


Rustie J