Ingredients:
6 tomatoes, diced
1 onion, diced
1 jalapeno pepper, minced (seeded first)
1 green bell pepper diced
1 red bell pepper diced
1 tablespoon cilantro leaves, minced
1 lime, juiced
dash salt and freshly ground black pepper

Mix together and let sit to allow flavor to develop.

For softer salsa, you may blanch the onions and peppers first.

Ingredients:
1 small package of sugar-free lime Jello
1/4 cup hot water
2 containers of Light Key Lime yogurt
1 8oz. of Fat-free Cool Whip

Dissolve the Jello in the hot water. Add in yogurt with whisk.

Fold in Cool Whip with wooden spoon.

Put in pie pan. Refrigerate for four hours or until set!

Ingredients:
6 cups skim milk
1 cup Egg Beaters
Sweetener to taste (Use either the pink stuff, the blue stuff, and if you use the real stuff, be sure and measure carefully and remember to count those added calories! Real sugar will blow up anyone except ants when used in high quantities!)
2 t real vanilla extract (Rub a little behind your ears and live a little!)
2 t rum extract
Ground nutmeg and cinnamon (or you can use a bit of pumpkin pie spice)

Heat the milk, Egg Beaters and sweetener in the microwave on high until thickened, stirring every minute or so. You can also use your stove if you prefer. Remove from microwave or stovetop and stir in the remaining ingredients. Next, cover the mixture very tightly with plastic wrap and chill. Sprinkle with additional nutmeg and cinnamon if desired.

You can even add a dollop of nonfat, sugarfree topping for an added treat!
Servings: 6 8-oz

Ingredients:
1 cup whole wheat bread crumbs
1/4 cup freshly grated Parmesan cheese (1 ounce)
1/4 cup almonds, finely chopped
2 tablespoons chopped fresh parsley leaves
1 garlic clove, crushed with press
1 teaspoon salt
1/4 teaspoon dried thyme
Pinch ground black pepper
1/4 cup extra virgin olive oil
2 pounds skinless, boneless chicken-breast halves, pounded to 1/2-inch thickness and cut into 12 pieces

Directions:
1. Preheat oven to 400? F.
2. In medium bowl, stir bread crumbs, Parmesan, almonds, parsley, garlic, salt, thyme, and pepper until mixed. Pour oil into pie plate.
3. Dip chicken in oil, then in bread-crumb mixture to coat. Place chicken on cookie sheet. Bake 20 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife. (Do not turn chicken over.)
4. Arrange chicken on warm platter.

INGREDIENTS:
1 jigger (1.5 oz) tequila
2 Tablespoons (1 oz) lime juice - bottled more convenient, fresh tastes a lot better
1/4 cup (4 Tablespoons) water
1/4 teaspoon orange extract
1 Tablespoon's worth artificial sweetener (I like to use liquid, carb-free types)
Ice - small handful
Margarita salt or kosher salt

PREPARATION:
Wet the rim of the glass and dip into a small plate of salt.

Directions:
Combine all ingredients. You can either serve it over ice (in Mexico I've usually been served it this way, but I can't say I've had extensive experience), or strained into the glass, or blended in a blender.

2 grams of carbohydrate using bottled lime juice, 2.5 for fresh.