BodyLab Fitness

1 pound boneless pork loin, cut into thin strips
1/2 onion, sliced into thin wedges
1 green bell pepper, thinly sliced
1 tomato, seeded and sliced into thin wedges
2 teaspoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano

Heat oil in a large nonstick skillet over medium-high heat until hot. Add pork, onion and bell pepper and sprinkle with chili powder, cumin and oregano. Saute for 3-4 minutes or until pork is no done. Add tomatoes and saute another 1-3 minutes or until tomatoes are crisp-tender. Serve with heated tortillas and reduced fat cheddar cheese and/or sour cream.

Makes 4 Servings
Serving Size: 4 ounces pork and 4 ounces veget

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36 fresh or frozen raw, large shrimp peeled and deveined
1 medium red bell pepper, cut into 1 inch pieces
1 medium yellow bell pepper, cut into 1 inch pieces
1 medium red onion, quartered and separated
2 medium garlic bulbs
1 Tablespoon olive oil
1 cup orange juice
1/2 cup spicy honey mustard
4 Tablespoons honey
1 teaspoon dried thyme

Heat oven to 375 degrees. Cut off the top of the unpeeled garlic bulbs, just enough to expose the individual cloves. Place garlic in a small baking dish and drizzle with oil. Cover and bake for 45 minutes. Cool. Squeeze garlic cloves out of the skin. Place all marinade ingredients into a blender or food processor and process until smooth. Pour 1/2-cup marinade into a separate container and refrigerate until serving.Place red and yellow bell pepper, onion and shrimp in a shallow baking dish, cover with marinade and refrigerate at least 2 hours.Spray grill rack with nonstick cooking spray and heat grill to medium heat. Alternate threading shrimp and vegetables onto 12 metal skewers, leaving a little space between each. If using wooden skewers, be sure to soak them in water for 30 minutes before threading with food. Discard remaining marinade. Grill uncovered 3-5 minutes per side or until shrimp is pink and firm. Place kabobs on a serving tray and drizzle with the 1/2-cup reserved marinade.

Makes 6 Servings
Serving Size: 2 skewers

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1/2 cup white grape juice
1 Tablespoon Dijon mustard
1/4 teaspoon pepper
6 chicken breasts with bones
1 cup grape halves
1 cup coarsely chopped strawberries
1 small orange, peeled, sectioned and coarsely chopped
1/3 cup white grape juice
1/4 cup red wine
2 jalapeno chilies, seeded and finely chopped
Dash crushed red pepper

Sangria SalsaCombine grapes, strawberries and orange pieces. Place 1/2 cup of fruit mixture in blender; add grape juice and blend on high about 15 seconds or until smooth. Toss blended mixture, remaining fruit, chilies, wine and red pepper. Cover and refrigerate at least 2 hours to blend flavors.Mix remaining 1/2-cup grape juice, mustard and pepper in a rectangular microwavable dish. Add chicken, turn to coat and cover and refrigerate at least 2 hours, turning chicken occasionally. Arrange chicken in dish; cover with plastic wrap, leaving one corner open to vent. Microwave chicken in marinade on high 10-12 minutes, turning chicken over after 5 minutes. Chicken is partially cooked when edges begin to turn white.Heat coals or gas grill. Place chicken on grill rack and reserve marinade for basting. Grill chicken over medium heat for 15-20 minutes, turning and basting occasionally. Discard any remaining marinade. Serve with Sangria Salsa.

Makes 6 Servings
Serving Size: 1 chicken breast and 4 ounces sa

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Combine all ingredients except fresh herbs and fish in a small saucepan and bring to boil over medium heat. Simmer for 2 minutes or until thickened. Add fresh herbs, remove from heat and mix well. Place fish on a baking sheet sprayed with nonstick cooking spray and broil for 10 minutes or until fish flakes easily with a fork. Spoon sauce over fish and serve.

Makes 8 Servings
Serving Size: 4 ounces

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1 1/2 pounds medium red potatoes
1 1/2 cups fresh green beans, trimmed and cut into 1 inch pieces
1 cup light honey mustard sauce (commercially prepared)
2 Tablespoons olive oil
3 Tablespoons wine vinegar
2 Tablespoons minced fresh parsley
1 Tablespoon Dijon-style mustard
2 cups cooked chicken breast, cubed
1 medium red bell pepper, diced

Boil potatoes covered with water until fork-tender, about 20 minutes. Drain and set aside until cool. Boil green beans for 2 minutes, drain and rinse under cold water. Combine honey mustard sauce, oil, vinegar, parsley and mustard and mix well. Place potatoes, green beans, cooked chicken and red bell pepper into a large bowl and toss to mix. Add dressing, salt and pepper to taste and toss to coat. Cover and refrigerate at least 2 hours.

Makes 8 Servings
Serving Size: 8 ounces

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Combine all Jerk seasoning ingredients and set aside.Place whole tenderloin in shallow roasting pan and rub with jerk seasoning. Roast at 450 degrees for 20 minutes or until a meat thermometer reads 155 degrees. Remove from oven and let stand for 10 minutes or until 160 degrees on a meat thermometer. Combine black beans, onion, chili powder and cumin in a small bowl and mix well. Heat olive oil in large nonstick skillet over medium heat until hot. Stir-fry bean mixture for 3-4 minutes or until heated through. Add cilantro, lime juice and salt and pepper to taste and mix well. Slice pork tenderloin and serve with beans and warmed tortillas.

Makes 4 Servings
Serving Size: 4 ounces pork, 6 ounces beans an

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3 medium carrots, shredded
3/4 cup sugar
1/3 cup vegetable oil
1/4 + 2 cup + Tablespoon reduced fat egg substitute
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 cup coarsely chopped walnuts
2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Heat oven to 350 degrees. Spray bottom only of a loaf pan (8.5×4.5×2.5 inches) with nonstick cooking spray. Mix carrots, sugar, oil and egg substitute in large bowl. Stir in remaining ingredients. Pour into pan. Bake 50-60 minutes or until an inserted toothpick comes out clean. Cool 10 minutes. Loosen edges of loaf from pan and remove. Cool on a wire rack before slicing.

Makes 24 Servings
Serving Size: 1 slice

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