INGREDIENTS (1 serving):
2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 ounce chicken breast
1 teaspoon canola oil
1 garlic clove, minced
1 tablespoon diced onion
1 cup quartered mushrooms
1/3 cup marsala wine
4 roasted new potatoes
1 cup steamed green beans
1 teaspoon butter

1. Mix in a bowl the flour with salt and black pepper.
2. Take the chicken breast and dredge both sides in flour mixture.
3. Heat the canola oil in large skillet over medium heat. Saute the minced garlic clove and the diced onion 1 minute.
4. Add the mushrooms and cook 5 minutes. Push mushrooms to side of pan and add chicken.
5. Sear 2 to 3 minutes a side and then add 1/3 cup marsala wine. Reduce heat and let wine reduce by half.
6. Serve with the roasted potatoes and green beans mixed with the butter and seasoned with salt and black pepper to taste.

INGREDIENTS (1 serving):
1/4 cup olive oil
1 teaspoon mustard
1/3 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons dressing
2 cups preshredded cabbage and carrot slaw
4 ounces cooked chicken breast
2 tablespoons diced avocado
1 tablespoon crumbled blue cheese
1 slice cooked applewood-smoked bacon, chopped
1/4 cup diced tomatoes
4 whole-grain crackers

1. Mix in a bowl the olive oil, mustard, red wine vinegar, sugar, salt and black pepper.
2. Toss the dressing with the pre-shredded cabbage and carrot slaw.
3. Top with the chicken breast, avocado, blue cheese, bacon and tomatoes.
4. Serve with the crackers.

INGREDIENTS (1 serving):
6-ounce tilapia fillet
A pinch of cayenne
1/2 cup fat-free plain Greek yogurt
2 tablespoons mayonnaise
1 lime juice
1 teaspoon lime zest
1 teaspoon Tabasco Chipotle Pepper Sauce
2 6-inch corn tortillas
2 tablespoons frozen corn, thawed
2 tablespoons canned black beans, rinsed and drained
1/2 cup cabbage, chopped
1/4 cup tomatoes, diced
2 tablespoons chipotle-lime sauce

1. Drizzle the tilapia fillet with a squeeze lime juice and season with a pinch of cayenne and a pinch of salt and bake at 375 degrees for 20 minutes.
2. For the sauce: mix together the Greek yogurt, mayonnaise, lime juice, lime zest, Tabasco Chipotle Pepper Sauce and a dash of salt. Stir all the ingredients.
3. Toast the corn tortillas in a toaster oven and top each with 3 ounces tilapia already baked, the corn, black beans, cabbage, tomatoes and the chipotle-lime sauce.

INGREDIENTS (1 serving):
2 garlic cloves, minced
2 teaspoons minced ginger
1 teaspoon sesame oil
4 ounces cubed pork loin, fat removed
1 cup cooked brown rice
1 cup cauliflower, chopped
1 cup broccoli, chopped
2 tablespoons soy sauce
1/2 sliced chive

1. In a medium skillet, saute the garlics and ginger in the sesame oil for 1 minute.
2. Add the pork and cook 5 minutes until browned on all sides.
3. Add the cooked brown rice to pork.
4. Cook the cauliflower and broccoli in boiling salted water for 1 minute. Strain and keep aside 1/3 cup of the water boiled.
5. Add vegetables and water to frying pan with pork. Cook until water has evaporated and then add the soy sauce and the chive.

INGREDIENTS (1 serving):
1 teaspoon olive oil
1 garlic clove, chopped
1/4 cup red wine
4-ounce skirt steak
1 medium eggplant, peeled and cubed
1/3 cup onion, minced
1/2 cup tomato, chopped

1. Whisk together in a bowl the olive oil; garlic, red wine and salt to taste.
2. Pour mixture over a 4-ounce skirt steak and marinate 20 minutes.
3. Sprinkle the eggplant with 1 teaspoon salt and let sit.
4. Cook steak in a hot oiled skillet 2 minutes per side and then bake it in the oven at 350-degree for 10 minutes.
5. Press a paper towel over eggplant. Saute in the olive oil until golden, then add the onion and cook 2 minutes.
6. Add to the oil the tomato and cook 2 minutes and season with salt.
7. Remove from heat and serve.