A very quick and easy chicken recipe that is both delicious and healthy!  From Cookinglight.com.

Ingredients:
2 teaspoons olive oil
1 1/2 teaspoons dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
8 skinless, boneless chicken thighs (about 1 pound)
1 (14.5-ounce) can stewed tomatoes, undrained
1 (15-ounce) can navy beans, drained
1/4 cup chopped pitted kalamata olives

Instructions:
Heat olive oil in a large skillet over medium-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 minutes. Reduce heat to medium; turn chicken. Add tomatoes and beans; cover and simmer 10 minutes or until chicken is done. Stir in olives.

Nutritional Information:
Yield:  4 servings (serving size: 2 thighs and 3/4 cup bean mixture)

CALORIES 316 (23% from fat); FAT 8.1g (sat 1.7g,mono 3.7g,poly 1.5g); IRON 4.2mg; CHOLESTEROL 94mg; CALCIUM 109mg; CARBOHYDRATE 30.2g; SODIUM 978mg; PROTEIN 31.2g; FIBER 6.8g

Grilled Shrimp With Cilantro

From Men’s Health: There is, in fact, nothing easier to grill than shrimp. They’re less risky than even hot dogs. Because they’re so lean, they almost never catch fire, and they turn pink when they’re done, which is almost always in 5 minutes or so. (For that matter, even if you overcook shrimp, they’ll still taste great.) The size of the shrimp doesn’t matter much, though bigger shrimp look better and take less effort. (They’re also more expensive.) Leave the peels on if you’d like, or be nice to your guests and take them off before grilling. Don’t bother to devein the shrimp, though that’s a waste of time and effort.

Serves: 4

Ingredients
2 lb shrimp, peeled or unpeeled

cilantro salsa:
1 C chopped fresh cilantro leaves
2 cloves garlic, peeled and lightly smashed
1 tbsp peeled and roughly chopped ginger
1 habanero or jalapeno pepper, stemmed, seeded, and roughly chopped, or dried red pepper flakes to taste
1/4 C extra virgin olive oil, (or corn or canola oil)
fresh lime juice, salt, and pepper to taste

Directions
1. Grilling Instructions: Make the Cilantro Salsa. Start a charcoal or gas fire (don’t make it too hot), and position the grill rack at least 4 inches from the heat source.

2. Grill the shrimp, turning once, until the shells are too hot to touch or the flesh turns bright pink and browns a bit. Serve immediately with the salsa.

3. Salsa Instructions: Combine the cilantro in a blender with the garlic, ginger, hot pepper, and oil. Puree until smooth, adding more oil if necessary and stopping the machine to scrape down the sides as needed.

4. Remove to a bowl, add some salt and pepper, and thin with 1 or 2 tablespoons of lime juice. Taste, adjust the seasoning, and serve; or cover and refrigerate for up to a day. (Bring back to room temperature before serving.)

Nutritional Info:
CALORIES 373.8 CAL
FAT 18 G
SATURATED FAT 2.7 G
CHOLESTEROL 344.7 MG
SODIUM 376.9 MG
CARBOHYDRATES 3.8 G
TOTAL SUGARS 0.3 G
DIETARY FIBER 0.3 G
PROTEIN 46.4 G

Shrimp and Bacon Deviled Eggs

Instant potato flakes give the filling body. You can prepare this a day ahead; cover with plastic wrap, and refrigerate. Crumble leftover egg yolks over a spinach salad.  Courtesy of CookingLight.com.

Ingredients:
8 hard-cooked large eggs, shelled
1/4 cup instant potato flakes
1/4 cup fat-free mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1/2 cup cooked medium shrimp, peeled and chopped (about 4 ounces)
2 tablespoons chopped fresh parsley
3 center-cut bacon slices, cooked and crumbled

Instructions:
Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.

Nutritional Information:
Yield:  8 servings (serving size: 2 stuffed egg halves)

CALORIES 83 (40% from fat); FAT 3.7g (sat 1.2g,mono 1.5g,poly 0.6g); IRON 0.7mg; CHOLESTEROL 127mg; CALCIUM 23mg; CARBOHYDRATE 3.2g; SODIUM 295mg; PROTEIN 8.8g; FIBER 0.3g

Roasted Wild Salmon and Dill

One of Dave’s Super Foods! If you can’t find Wild Salmon (stronger flavor and slightly less fat) farm-raised will do just fine.  This is a very quick, healthy, low carb entree good for any night of the week!  Courtesy of CookingLight.com.

Ingredients:
1 (2 1/4-pound) wild salmon fillet
Cooking spray
2 teaspoons olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill
1 tablespoon grated lemon rind
8 (1/8-inch-thick) slices lemon

Instructions:
Preheat oven to 450°.

Place fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush fish with oil; sprinkle with salt and pepper. Sprinkle dill and rind over fish; arrange lemon slices over fish. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Nutritional Information:
Yield:  6 servings (serving size: about 4 1/2 ounces)

CALORIES 192 (33% from fat); FAT 7g (sat 1.6g,mono 3.1g,poly 1.8g); IRON 0.9mg; CHOLESTEROL 70mg; CALCIUM 60mg; CARBOHYDRATE 0.3g; SODIUM 369mg; PROTEIN 30g; FIBER 0.2g

Mexina Salsa Verde

A very easy, fast, and delicious salsa that spices up any meal.  Courtesy of AllRecipes.com.

Ingredients:
3 green tomatoes
2 fresh jalapeno chilies
1 large red tomato
1 medium onion, chopped 1/4 cup lime juice
salt and pepper to taste
1/2 cup chopped cilantro

Directions:
1. Place tomatoes and jalapenos in a pot, and cover with water. Bring to a boil, and cook until the tomatoes and jalapenos turn light green, about 15 minutes. Drain well, and place in a blender with the onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

Nutrition Information:
Servings Per Recipe: 8
Calories: 25 Amount Per Serving
Total Fat: 0.2g
Cholesterol: 0mg
Sodium: 83mg
Total Carbs: 5.6g
Dietary Fiber: 1.2g
Protein: 1g