Spicy Fish Tacos with Slaw

1 lb Halibut or mahimahi
juice of 2 limes
1/3 c nonfat plain yogurt
3 c shredded red cabbage
8 inch soft corn tortillas

2 Tbsp. ground cumin
2 tsp chili powder
1 tsp garlic powder

1. Cut fish into bite-size chunks.
2. In a medium bowl whisk together lime juice, cumin, chili powder, and garlic powder. Add fish and marinate for at least 10 min.

3. Meanwhile, in another medium bowl, whisk together yogurt and salt to taste. Toss with cabbage.

4. Coat a large skillet with cooking spray and warm over medium-high heat. Add fish and cook for 3 to 4 min. turning frequently.
5.As fish cooks, wrap tortillas in damp paper towels and microwave for 30 seconds.
6. Divide fish evenly among tortillas. Top with cabbage mixture. Serve with lime wedges, if desired.

Chicken Tenders with Balsamic Vinegar Glaze

Ingredients:
Olive oil cooking spray
12 oz. chicken tenders
Ground black pepper, to taste
1 tsp minced garlic
3 tbsp balsamic vinegar
1 tbsp honey
1/4 cup low-sodium chicken broth
fresh parsley (optional to garnish)

Directions:
Heat oil over medium-high heat. Add the chicken tenders and season with pepper. Cook, turning pieces halfway through, until cooked, approximately 7 minutes. Remove chicken from the pan and set aside.

Reduce the heata to low-medium, add garlic and saute. Then add vinegar, honey and chicken broth. Simmer, scraping the bottom of the pan for 1 minute.

Return the chicken to pan. Mix all ingredients together and heat through. Garnish and serve.

Berry Wafflewich

1 whole-wheat toaster waffle
1/2 Tbsp. peanut butter
1/4 c slightly crushed blueberries, blackberries or rasberries

Toast the waffle, and spread peanut butter on it. Cup the waffle in your hand, add berries, then squeeze lightly. Like a berry breakfast taco!

Lemon Pasta with Arugula and Pine Nuts

Ingredients:
4 ounces pine nuts, toasted
1 pound angel-hair pasta
4 tablespoons olive oil
4 large garlic cloves, minced
1 pound baby arugula,rinsed
salt and pepper to taste
1 1/2 cups grated Parmesan cheese
juice of 1 lemon

Preheat oven at 350. Place pine nuts on an ungreased baking sheet and toast about 8 minutes or until golden brown.
Cook pasta in salad water according to direction;drain and keep warm.
While pasta is cooking heat 2 tablespoons of the oil in a large skillet over medium heat;add garlic and saute about 5 min. Add arugula to the garlic and cook until wilted, about 7 minutes more. Season arugula to taste with salt and pepper.
In the skillet, toss the pasta with arugula and toasted pine nuts until well mixed.
Remove from heat and add cheese,lemon juice, and the remaining 2 tablespoons of olive oil.
Serve warm with additional Parmesan if desired.

Oatmeal Pancakes with Wild Blueberry Sauce

1 1/2 cups rolled oats
1 cup low-fat buttermilk(1%)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
2 large egg whites
1 1/2 cups low-fat milk
2 cups frozen wild blueberries
1/4 sugar
1 tablespoon fresh lemon juice

Soak the oats in the buttermilk in a small bowl for 15 min. Combine the flours, 1/4 c sugar, baking soda, baking powder, salt and cinnamon. Whisk eggs with egg whites in a small bowl and stir in low-fat milk. Add dry ingredients to the wet ingredients and stir. Pour about 1/2 cup batter per pancake on hot skillet and cook for 2 min. Flip and cook 2 min. or until slightly browned. Cook remaining batter. Meanwhile combine 2 cups frozen wild blueberries thawed, 1/4 c sugar and fresh lemon juice in a saucepan. cook over med. until berries pop. Stir in cinnamon. Spoon blueberry sauce over pancakes. Makes about 12 pancakes.