P90X (NOVEMBER 1) - BRING IT

Here are some recipes for the week... I haven't figured out the nutrition yet on the sandy pasta but its one of my favorites for the cooler weather... I tried to keep them budget friendly since the holidays are upon us -- the chicken dish is great for company, it has good flavor (sometimes I had a little red pepper to it for some kick... or you can get a spicy curry)

Chipotle Bean Burritos

Ingredients
1 tablespoon canola oil
2 garlic clove, minced
½ teaspoon chile powder
1 or 2 chipotle peppers with adobe sauce (found in the ethnic section of grocery store in a small can)
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) pre-shredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 tablespoons light sour cream or plain Greek yogurt

Preparation
1. Heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Stir in chile powder and salt; cook 30 seconds, stirring constantly. Add chipotle peppers, stir in 1/3 cup water and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat; stir in salsa. Partially mash bean mixture with a fork.

2. Warm tortillas according to package directions. Spoon about 1/3 cup bean mixture into center of each tortilla. Top each serving with about 2 1/2 tablespoons cheese, 1/4 cup tomato, 1/4 cup lettuce, 1 tablespoon onions, and 1 tablespoon sour cream; roll up.

Nutritional Information
Calories:361
Fat:10.3g (sat 3.8g,mono 3.1g,poly 2g)
Protein:16.8g
Carbohydrate:52.2g
Fiber:11.4g
Cholesterol:19mg
Iron:3.3mg
Sodium:735mg
Calcium:395mg


Apricot Lemon Chicken

Ingredients
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/3 cup apricot spread (such as Polaner All Fruit)
2 tablespoons fresh lemon juice
2 tablespoons water
2 teaspoons grated lemon rind

Preparation
1. Combine first 3 ingredients in a small bowl; rub mixture over chicken.
2. Place a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Cook chicken 6 minutes on each side or until done. Remove chicken from pan, and keep warm.
3. Add apricot spread, lemon juice, and 2 tablespoons water to pan, stirring until smooth. Cook over medium heat 1 minute. Spoon sauce over chicken; sprinkle with lemon rind.

Nutritional Information
Calories:245 (8% from fat)
Fat:2g (sat 0.6g,mono 0.5g,poly 0.5g)
Protein:39.4g
Carbohydrate:14.5g
Fiber:0.3g
Cholesterol:99mg
Iron:1.4mg
Sodium:402mg
Calcium:24mg


Sandy Pasta with smoked turkey sausage

1 package of Jeanie-O lean smoked turkey sausage cut into 1 inch bites
1 lb. spaghetti
4 cloves of garlic, slivered
2/3 cup olive oil (not virgin)
1 cup coarse bread crumbs
salt and pepper
Fresh parsley, chopped

Directions
1. Boil spaghetti according to package instructions.
2. Preheat oven to broil. In a small skillet, sauté sausage and garlic in oil, 3 to 4 minutes, or until slightly brown. Remove garlic; discard. Place bread crumbs in a bowl and drizzle with 2 tbsp. of the garlic-infused oil. Toss.
3. Spread crumbs onto a baking sheet; broil in oven to lightly toast, about 6 to 8 minutes.
4. Drain pasta, then toss with remaining oil and toasted bread crumbs. Season liberally with salt and pepper. Garnish with parsley.