Corn Salsa

Ingredients:
1 Jalapeno Pepper, chopped
3 Roma Tomatoes, chopped
1/2 Red Pepper, chopped
1 Anaheim or Ancho Pepper, chopped
1/4 Purple Onion, chopped
1/2 C. Corn
1/2 Tsp. Salt
1 Tsp. Pepper
1/2 Tsp. White Pepper
1 Tsp. Spanish Paprika
1 Tsp. Cayenne Pepper
1 Tsp. Chipotle Pepper
2 Tbsp. Cilantro, fresh, chopped
1/2 lime, squeezed or 1 Tbsp. lime juice
1 Tbsp. red wine vinegar

Combine all ingredients. Enjoy with whole wheat chips and/or with fish tacos.

Avocado Cream Sauce

Ingredients:
1/2 lime, squeezed or 1 Tbsp lime juice
1 avocado
2 Green Onions, chopped
1/2 C. Light Sour Cream
1/4 C. Light Mayonnaise
1 Tbsp. Red Wine Vinegar
1 Tbsp. fresh Cilantro, chopped
1/2 Tsp. Salt
1 Tsp. Pepper
1 Tsp. Spanish Paprika

Mix all ingredients. Serve with fish tacos. Enjoy!

Adapted from Group Recipes.

Fish Tacos

Ingredients:
1 Tsp. Olive Oil
1 Tbsp. Garlic
1/3 Red, Orange, and Yellow Peppers, chopped
1 Anaheim or Ancho Pepper, chopped
1 Habanero or Jalapeno Pepper, chopped (or omit, depending on level of heat desired - Habanero is spicier than Jalapeno)
1/2 White Onion, chopped
1/2 Tsp. Cumin
1 Tsp. Salt
1 Tsp. Pepper
1 Tsp. Chipotle Pepper spice (more or less, depending on level of heat desired - cayenne pepper is a substitute)
1/4 C. Chicken Broth (low sodium)
1 lime (squeezed) or 2 Tbsp. lime juice
1.5 lbs. white fish (I used Cod, other options are Halibut, Flounder, Tilapia, etc)

Directions:
Heat oil in large skillet over medium/high heat, add garlic, onions and peppers. Cook for a minute or two. Add cumin, salt, pepper, and Chipotle pepper. Add chicken broth and lime. Cook for a minute or two. Add white fish. Cook until fish flakes with a fork and is no longer opaque. Serve in warm tortillas with corn salsa and guacamole cream.

Spicy Basil Chicken & Shrimp over Brown Rice

Spicy Basil Chicken & Shrimp

Ingredients:
1/2 C. Thai Holy Basil or Thai Sweet Basil (if you cannot find it, use regular Basil)
2 Tbsp. Canola or Sesame Oil
2 Tbsp. Garlic
3/4 lb. boneless, skinless chicken breasts, cut into small pieces
1 lb. shrimp, peeled and deveined
Vegetables of your choosing (I used white onion, red and green peppers, zucchini, sugar snap peas, and Portabello mushrooms)
1 small can of bamboo shoots
5-10 Thai chilies (cut into small pieces - these are quite spicy! Make sure to get Thai chilies (Asian supermarket), if you cannot find them, try Serrano or jalapeno)
1 kaffir lime leaves or 1 tsp. lime juice
1/4 C. chicken broth (low sodium)
2 Tsp. sushi & sashimi soy sauce (sweet soy)
2 Tsp. fish sauce (or oyster sauce)
1 Tsp. white pepper
1 Tsp. black pepper
1 Tsp. salt

Directions:
Heat a large skillet (or wok) until its surface is hot. Add oil and garlic. Add onion and pepper(s). Add chicken and cook until no longer pink. Add in vegetables (zucchini first, then mushrooms, then sugar snap peas). Add shrimp and bamboo shoots. Add spices. Add chicken broth, soy sauce, fish sauce, and lime juice. Add basil and cook until wilted. Serve over brown rice.

Adapted from lowfatlifestyle.com.

Spicy Thai Peanut Dressing

Spicy Thai Peanut Dressing

Ingredients:
1 Tbsp. tbs rice vinegar
3 Tbsp. peanut butter (optional: low fat peanut butter or natural peanut butter)
1 Tbsp. low sodium soy sauce
1 Tsp. grated fresh ginger
1/2 Tsp. Sriracha or any Asian Chili garlic sauce
1 Tsp. sesame chile oil
1 Tbsp. Splenda Brown Sugar Blend
2 Tsp lime juice
a few drops of fish sauce
dash of Iodized salt
Red pepper flakes

Whisk all ingredients. It's delicious on salad or chicken satay. Enjoy!

Peanut Butter Cookies (low sugar)

Ingredients:
1.5 C. Flour
1.5 Tsp. Baking Powder
1.2 Tsp. Salt
2/3 C. Butter (room temp)
1/2 C. Creamy Peanut Butter
1/2 C. Splenda Brown Sugar Blend
1 Egg
1 Tsp. Vanilla Extract
Splenda granules

Directions:
Preheat oven to 375. Combine dry ingredients. Mix Butter, Peanut Butter, and Splenda Brown Sugar Blend until creamy. Add egg and Vanilla Extract. Place cookies on tin. Dip fork in Splenda granules and gently push the cookie down to create a grid like appearance. Bake 10 minutes.

Peanut Butter Chocolate Chip Cookies (low sugar)

Ingredients:
1.5 C. Flour
1 tsp Baking Soda
1 C Butter (room temp)
1/2 C. Creamy Peanut Butter
1/2 C. Splenda
1/2 C. Splenda Brown Sugar Blend
1.5 tsp Vanilla Extract
1 Egg
1.5 C. Milk Chocolate Morsels

Directions:
Preheat oven to 375. Combine dry ingredients in small bowl. In large bowl, mix butter, peanut butter, Splenda, and Splenda Brown Sugar Blend, and Vanilla Extract. Mix Well. Add Egg. Add Morsels. Drop by round spoon fulls on baking tin. Bake 8-10 minutes.

Adapted from Allrecipes.