Barbecued Chicken and Black Bean Burritos

1 Tbls olive oil
3/4 lb skinless, boneless chicken breast, cut into bite-size pieces
1/2 cup chopped onion
3 garlic cloves, minced
1/3 cup bottled barbecue sauce
1 (15 ounce) can low-sodium black beans, drained
1/2 cup (2 ounces) shredded reduced fat sharp cheddar cheese
4 (10 inch) La Tortilla Factory low-carb tortillas
1/4 cup low-fat sour cream

Directions:

1. Heat oil in a large nonstick skillet over medium heat. Add chicken, onions, and garlic: cook 8 minutes or until chicken is done, stirring constantly.
2. Stir in barbecue sauce and beans. Sprinkle with cheese; cook 5 minutes or until thoroughly heated. Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture down the center of each tortilla; top each with 1 Tbls sour cream, and roll up.

Lamb Dijon or Pork

1/4 cup Dijon mustard
3 Tbls chopped fresh rosemary, no stems
3 Tbls red wine vinegar
1/2 tsp freshly ground black pepper
5 garlic cloves, minced
12 (4-ounce) lamb chops, trimmed - can substitute pork
cooking spray (olive or canola oil)

Directions:

1. Combine first 5 ingredients in a large zip lock plastic bag. Add lamb or pork; seal and marinated in refrigerator for 1 hour of up to 8 hours, turning bag occasionally.
2. Preheat grill or grill pan to medium-high heat.
3. Remove lamb or pork from bag. Place lamb or pork on grill rack or grill pan coated with cooking spray; cook 6 minutes on each side or until medium-rare or at desired degree of doneness.

Apricot-Glazed Chicken

1 cup Smucker's sugar-free apricot preserves
1/3 cup orange juice
1/4 cup Smart Start
4 (5-ounce) skinless, boneless, chicken breasts
1/4 tsp freshly ground black pepper

Directions:

1. Preheat oven to 350 degrees
2. To make the glaze, combine the preserves, orange juice, and Smart Start. Rub the chicken breasts with the marinade. Sprinkle pepper on top. Place the chicken in a roasting pan. Cook for 20 min, basting the chicken every 5 minutes with the excess glaze.

Roast Beef Philly Wrap

1/4 cup nonfat cream cheese, divided
4 La Tortilla Factory low-carb tortillas
1 tomato, sliced
1 cup spinach
8 ounces lean roast beef, sliced(deli-style)

Directions:

1. For each wrap, spread an even amount of cream cheese over the surface of the tortilla.
2. Layer the tomato, spinach, and roast beef on top. Fold opposite sides of the tortilla toward the center, and roll up from the bottom.

California Chicken Salad with Avocado and Mango

2 Tbls olive oil
2 Tbls fresh lime juice
2 Tbls mango chutney
1 Tbls low sodium soy sauce
3/4 tsp grated, peeled fresh ginger
4 (4-ounce) skinless, boneless chicken breast halves
cooking spray (olive or canola oil)
8 cups mixed salad greens
1 cup diced, peeled mango
3/4 cup diced, peeled avocado

Directions:

1. Preheat grill to medium-high heat
2. Combine oil, juice, chutney, soy sauce, and ginger in a small bowl. Place chicken on large plate: spoon 2 tablespoons of the oil mixture over the chicken, reserving the rest for the salad. Turn chicken to coat, and let stand 5 minutes.
3. Place chicken on grill rack coated with cooking spray. Grill 4 minutes on each side or until chicken is done, brushing with oil mixture from plate before turning. Slice chicken crosswise into strips.
4. Arrange greens, mango, and avocado on 4 serving plates. Arrange chicken over greens. Drizzle reserved dressing over salads.