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Mexican Chicken Breast

Ingredients:

• 4 boneless chicken breast, season with garlic powder, onion powder and black pepper
• 1/2 cup Thick 'N Chunky Salsa
• 1/4 cup fat free sour cream
• 1/2 cup crushed tortilla chips
• 1/2 cup Kraft Mexican style finely shredded four cheese

Heat oven to 400 degree's F.

Place Chicken on foil-covered baking sheet. Cut 3 slits on the top of each chicken breast with a sharp knife.

Top Chicken with salsa, fat free sour cream and crushed chips.

Bake 30 minutes or untill chicken is done ( 165 degree's F. ) Top with shredded cheese after 20 minutes

Baked Citrus Tilapia

Prep Time: 5 minutes

Cook Time: 10- 15 minutes

Ingredients:

• 1 pound fresh Tilapia
• 2 Tbsp. Olive Oil
• 1 Tbsp. Lime Zest
• 1/4 cup Lime Juice
• 1/4 cup Orange Juice
• 1/2 Tbsp Thai Red Pepper ( optional, only if you like it spicy)
• Salt and Pepper

Preperation:

1. In  a bowl, mix olive oil, lime zest, lime juice, orange juice chili sauce and salt and pepper.
2. Place tilapia filets in a baking dish, turning to coat well with marinade.
3. Bake 10-15 minutes at 400 degrees F or until the fish flakes easily with a fork.

Balsamic Glazed Pork Chops

Makes 4 Servings

Prep Time: 20-25 minutes

Cook Time: 10- 15 minutes

Ingredients:

• 4 (four) 6oz Boneless Pork Chops
• 1/4 cup Balsamic Vinegar
• 2 teaspoons Honey
• 1 Tbsp Worcestershire Sauce
• 3 Tbsp Lemon Juice
• 2 teaspoons Dijon Mustard
• 1 Tbsp Canola Oil
• Salt and Pepper

Preperation:

1. In  a small bowl, combine balsamic vinegar, lemon juice, Worcesstershire sauce, honey, dijon mustard, salt and pepper.
2. Place the pork chops in a ziploc bag and pour the marinade on top. Rub both sides of the pork with mixture. Refrigerate 20 - 30 minutes.
3. In a non-stick pan, coat with the 1 Tbsp of Canola Oil, grill pork for 5 minutes each side or until desired doneness, coating with marinade when turning.