Notes:
This is a fairly simple but very tasty, spicy chicken in Jamaican style using easy-to-find mainland ingredients. The serving sizes are not large but they are very flavorful. Tastes great served with rice and veggies. I got this from AllRecipes once again.

• Calories: 197
• Total Fat: 2.7g
• Cholesterol: 68mg
• Sodium: 996mg
• Total Carbs: 13.5g
•  Dietary Fiber: 0.4g
• Protein: 28.3g

Servings: 4

Ingredients:
* 1 teaspoon onion, finely chopped
* 3 tablespoons brown sugar
* 4 tablespoons soy sauce
* 4 tablespoons red wine vinegar
* 2 teaspoons chopped fresh thyme
* 1 teaspoon sesame oil
* 3 cloves garlic, chopped
* 1/2 teaspoon ground allspice
* 1 habanero pepper, sliced
* 2 skinless, boneless chicken breasts - cut into 1 inch strips

Directions:
1. Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in a food processor or blender and process until smooth.
2. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
3. Preheat your oven's broiler.
4. Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken to serve.

Submitted by:
Sarah

Notes:
A delicious vegan Chinese stirfry from AllRecipes. You can cut the fat a bit more by reducing the amount of sesame oil. Sliced bamboo shoots are a great addition.

• Calories: 160
• Total Fat: 8.1g
• Cholesterol: 0mg
• Sodium: 58mg
• Total Carbs: 14.1g
• Dietary Fiber: 3g
• Protein: 9.9g

Servings: 4

Ingredients:
* 1 (14 ounce) package firm tofu
* 3 teaspoons sesame oil, divided
* 1 (8 ounce) can water chestnuts, drained
* 3 ounces fresh shiitake mushrooms, stems removed
* 1 1/2 cups snow peas, trimmed
* 1/2 teaspoon oyster sauce or mushroom-based oyster-flavored sauce
* 1 cup water

Directions:
1. Slice tofu lengthwise into 3 pieces. Wrap each slab in paper towels, and press to squeeze out excess water.
2. Heat 2 teaspoons sesame oil in a large skillet (use less if desired, but make sure you use enough that the tofu doesn't stick). Fry tofu for about 5 minutes on each side, or until delicately browned.
3. Remove tofu from skillet and slice into cubes.
4. Add the remaining teaspoon sesame oil to the skillet, and stir fry the water chestnuts, mushrooms and snow peas.
5. Mix together water and oyster sauce (or mushroom-based oyster-flavored sauce), and add to the skillet along with the tofu. 6. Cover and cook over low heat for about 10 minutes.

Submitted by:
Sarah

Notes:
Seriously, what would I do without AllRecipes? This is a delicious way to get more veggies, and a way to satisfy your urge for Italian food without loading up on pasta. You can cut the fat even further if you use less oil and/or cheese, or substitute light cheese for full-fat. Use homemade sauce if you have it, and this dish goes from tasty to phenomenal.

• Calories: 190
• Total Fat: 11g
• Cholesterol: 13mg
• Sodium: 479mg
• Total Carbs: 16.1g
•  Dietary Fiber: 3.8g
• Protein: 8g

Servings: 5

Ingredients:
* 2 large zucchini, thinly sliced
* 2 tablespoons olive oil
* 1 large onion, diced
* 2 cloves garlic, minced
* 1 (16 ounce) jar spaghetti sauce
* 1 cup shredded mozzarella cheese

Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Boil the zucchini until tender; drain.
3. In a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
4. Combine the zucchini, onion and garlic in a 9×12 inch casserole dish and mix well.
5. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your tastes and dietary concerns).
6. Bake for about 20 minutes, or until hot and bubbly.

Submitted by:
Sarah