Jacque Made: a place to share my creative side.

This is another recipe I love from the Jillian Michaels' Body Shred nutrition program. I've done 2 rounds of Body Shred now, and I love it. I tweaked her recipe a bit (mostly by adding some reduced fat blue cheese to my steak and by eating grilled corn on the cob with it.) Ingredients : 4 4 oz. filet mignon or sirloin steaks fresh ground pepper 4 cups baby spinach, cleaned and dry 4 plum tomatoes, cut into 8ths 16 black Greek olives, roughly chopped (I used Kalamata) 1 red onion, sliced thin 8 tsp. extra virgin olive oil 4-6 tsp. balsamic vinegar 4 Tbsp. reduced fat blue cheese 4 corn on the cob butter salt and pepper Directions : Season the steaks with pepper and any other herb of choice. (I used kosher salt on mine.) Broil or grill steaks on medium high, on each side, until desired doneness is achieved. I cooked mine about 4 minutes per side, because I like mine to not be totally pink in the center. Put husked corn directly onto grill grates. Grill for 10-...

Sometimes I just want something different for lunch. A salad or sandwich isn't cutting it. This recipe I found in my Jillan Michaels' DVD program is awesome. It's super tasty, heatlhy, filling, and hits the spot every time. Ingredients : 1 tsp olive oil 1/4 lb. skinless, boneless chicken breast, cut into bite size pieces 1/8 C. chopped white or yellow onion 1 garlic clove, minced 2 Tbsp. barbeque sauce 1/4 C. black beans, drained 2 Tbsp. shredded cheddar cheese (reduced fat is a good option if you're watching fat intake) whole grain tortilla (I like the Guerrero brand) 1-2 Tbsp. low fat sour cream sliced red onion, sliced tomato, green leaf lettuce, and cilantro for toppings Directions : Heat oil in a nonstick skillet mover medium heat. Add chicken, onion, garlic, and cook for 8 minutes or until chicken is done, stirring constantly. Stir in barbeque sauce and beans, and cook for 5 minutes or until thoroughly heated. Warm tortilla according to package ...