Spicy Latin Baked Chicken

Recipe from: Keeping Up with the Joneses

Ingredients:
1/4 cup fresh lime juice (takes about 2 limes)
3 Tbsp less-sodium soy sauce
2 Tbsp honey
2 Tbsp minced chipotle chile in adobo sauce
4 boneless skinless chicken breasts
Spanish or Yellow Rice

Directions:
1. Preheat oven to 400
2. Measure out first 4 ingredients, and put in a bowl, stir to continue.
3. Add chicken and toss to coat. Let sit at room temperature for 10 minutes.
4. Arrange chicken, without marinade, in a broiler pan coating with cooking spray. Stick in oven for 15 minutes.
5. Meanwhile, blend the remaining marinade to make it smooth.
6. Remove chicken from oven and flip over. Baste it with half of the sause mixture. Stick it back in the oven for 10 minutes. Remove, flip again, and baste with remaining sauce. Place it back in the oven for 10 more minutes.
7. Serve over rice.

**We ended up grilling ours because it was such great weather, but I am going to try to bake it one day.

Spicy Tilapia with Pineapple-Pepper Relish

Recipe from: Cooking Light

Ingredients:
2 teaspoons canola oil
1 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper (I used crushed red pepper)
4 (6-ounce) tilapia fillets
1 1/2 cups chopped fresh pineapple chunks (I used an 8 oz. can of Dole crushed pineapple)
1/3 cup chopped onion
1/3 cup chopped plum tomato
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
1 small jalapeño pepper, seeded and chopped
4 lime wedges (one per piece of fish)

Directions:
Heat oil in a large nonstick skillet over medium-high heat. Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.

*I cooked this by placing one piece of tilapia on a piece of alumninum foil (one filet per piece of foil) and spooning some relish mixture over each piece of fish. I then folded the foil around the tilapia and baked it in the oven on 400 degrees for 20 minutes. It really allowed all of the flavors to cook together.

Biggest Loser's Sweet & Spicy Pork Tenderloin

Ingredients

1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. garlic powder
1/8 tsp. ground chipotle chile pepper
1 pork tenderloin (1 1/4 pounds), trimmed of visible fat
1 tsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. minced garlic
1 1/2 tsp. hot-pepper sauce

Instructions

1. Preheat the oven to 350°F.
2. Lightly mist a small roasting pan or ovenproof skillet with olive oil spray. Set aside.
3. In a small bowl, combine the cumin, cinnamon, salt, black pepper, allspice, garlic powder,and chipotle pepper. Rub the pork tenderloin evenly with the olive oil. Then rub evenly withthe spice mixture until coated. Cover loosely with plastic wrap. Refrigerate for 15 minutes.
4. Meanwhile, in a small bowl, combine the honey, garlic, and hot-pepper sauce.
Whisk to mix. Set aside.
5. Set a large nonstick skillet over medium-high heat until it is hot enough for a spritz of water to sizzle on it. With an oven mitt, briefly remove the pan from the heat to lightly mist
with oliveoil spray. Place the pork in the pan. Cook for 1 minute per side, or until browned on all sides. Transfer to the prepared pan. With a basting brush, evenly coat the pork tenderloin with thereserved honey mixture.
6. Roast the tenderloin in the oven for 16 to 18 minutes, or until a thermometer
inserted in the center reaches 160°F and the juices run clear.
7. Remove from the oven. Cover the pork loosely with aluminum foil. Let stand for 10
minutes. Transfer the pork to a cutting board. Holding a knife at a 45° angle, cut into thin slices. Serve your pork tenderloin immediately.

*I cooked this on the stove like it said and then in the oven on 350 for 20 minutes, but then Fred put it on the grill for 10 minutes. It was great. I also added a little more honey and some worchester sauce for seasoning. I let it marinate overnight in the refridgerator.