Five-Space Tilapia (stolen from http://www.eatingwell.com/recipes/five_spice_tilapia_for_2.html)

INGREDIENTS
8 ounces tilapia fillets
1/2 teaspoon Chinese five-spice powder (see Tip)
2 tablespoons reduced-sodium soy sauce
1 tablespoon plus 1 1/2 teaspoons light brown sugar
1 1/2 teaspoons canola oil
2 scallions, thinly sliced

PREPARATION
Sprinkle both sides of tilapia fillets with five-spice powder. Combine soy sauce and brown sugar in a small bowl.
Heat oil in a medium or large nonstick skillet over medium-high heat. Add the tilapia and cook until the outer edges are opaque, about 2 minutes. Reduce heat to medium, turn the fish over, stir the soy mixture and pour into the pan. Bring the sauce to a boil and cook until the fish is cooked through and the sauce has thickened slightly, about 2 minutes more. Add scallions and remove from the heat. Serve the fish drizzled with the pan sauce.

TIPS & NOTES
Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section at the market or with other Asian ingredients.

NUTRITION
Per serving: 180 calories; 6 g fat ( 1 g sat , 3 g mono ); 57 mg cholesterol; 9 g carbohydrates; 9 g added sugars; 24 g protein; 0 g fiber; 596 mg sodium; 411 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1 carbohydrate (other), 3 lean meat, 1 fat

So okay the cool thing about this is that it takes no time at all to make and it tastes GREAT. I really am not a fan of fish, but I love having this + some veggies.

fun!
im doing simply for life, if anyone else is on this program, theyre all approved
(for those not familiar, SFL is basically private company- as opposed to the public health care system- where you meet a dietician who creates a meal plan for your weight loss customized for your likes/allergies/whatever. it changes every week and theres some foods that you sort of integrate as you go.)

Chocolate avocado pudding
Yields: 2 servings

1 ripe avocado
2-3 tbsp cocoa
2-3 tbsp maple syrup
2-3 tbsp milk
1 tsp vanilla

Blend avocado until a smooth creamy consistency. Add all other ingredients, mixing well. Serve topped with berries (good in fridge for 1 day)

Spicy Pork Kebabs
Yields: 12 skewers/6 servings

1.5 lbs pork tenderloin, cubed
6 cloves garlic
1 tbsp cumin
2 tsp coriander
2 tsp paprika
1/4 cup fresh parsley
2 tbsp fresh oregano
1/4 cup oil

Soak 12 skewers in water for 3+ hours so they dont catch fire in the oven.
In a large bol, combine all ingredients. Refrigerate 3-4 hours or overnight. thread onto skewers (can intersperse veg). Cook in a creased grill until brown and cooked through.

Spinach & Fruit salad (this ones actually mine, not SFL)
2.5 cups spinach
1/2 cup mixed berries (combination or blueberries/cherries or strawberries/blackberries work well)
1-2 tbsp toasted almonds
1/2 oz soft goat cheese
1/4-1/2 pear
2 tbsp maple balsamic

Orange Salad an Teriyaki Chicken
Yield:4

4 boneless skinless chicken breasts
8 cups lettuce
2 oranges
2 tbsp red onion
2 tbsp scallions
1 tsp fresh cilantro
2 tbsp grated ginger
2 tbsp lime juice
1 tsp balsamic
1 tbsp honey
1/2 tsp oil
1/3 cup tamari

1) make orange salad but combining shredded lettuce, peeled and sliced oranges, red onion, scallions and cilantro.
2) In a small bowl mix lime juice, ginger, balsamic, honey and tamari.
3) pour marinade over chicken in a ziploc bag. marinate in fridge for 30 minutes or longer.
4) cook on a preheated med-high grill for 6 minutes perside (11-12 in a foreman grill)