Cumin-Spiced Chicken with CHunky Tomato Sauce served with Chili-Lime Corn on the Cob

This dish has a hint of mexican flair without the calories. Green chiles and cilantro are a must to spice the flavor of this dish up to another dimension. The topping for the corn is absolute magic. Annie, who doesn't eat corn, devoured her ear in no time flat. I wish I knew more about food and flavors to explain what is happening with all the ingredients. But trust us, try this corn and it will be one of the best ears of corn you have ever tasted! Guaranteed!

Cumin Spiced Chicken with Chunky Tomato Sauce
Original Recipe taken from Cooking Light Fresh Food Fast page 317

1) Heat skillet over medium-high heat and coat with cooking spray or olive oil. Sprinkle both sides of chicken evenly with cumin and salt (we lightly "dust" both sides). Cook chicken until no longer pink, and remove from skillet.

2) Add 1 can (10oz) mild diced tomatoes and green chiles, undrained. (I use a plain can of diced tomatoes or 1 large tomato, 2 green chile peppers (you can find green chile peppers in the international aisle at larger grocery stores)) and 1/4 teaspoon cumin.

3) Cook for 1 minute, before returning chicken to skillet. Spoon tomato mixture evenly over chicken, and top with a mexican blend cheese. Cook until cheese melts.

4) Top with fresh chopped cilantro

5) Enjoy!

Calories 253     Fat 6g     Protein 45.9g     Carb 2.7g

Chili-Lime Corn on the Cob
Original recipe taken from Cooking Light Fresh Food Fast

1) Cook or Grill corn until tender

2) Place 2 tablespoons of butter in small microwave-safe bowl. Microwave on high for 15 seconds or until butter melts. Stir in

1/2 teaspoon chili powder         1/2 teaspoon grated lime rind
1/4 teaspoon salt                       1/4 teaspoon pepper

I also add a few squeezes of lime juice.

3) Brush mixture over corn

4) Enjoy!

Calories 131     Fat 7g     Protein 3g     Carb 18.1g