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4 Mix together the green cabbage and the 2 teaspoons of lime juice, as well as the honey, green onion, and cilantro, in a small bowl and set aside.

5 Place the fish and a small amount of the marinade in aluminum foil and grill the fish for about 2 to 3 minutes on each side, or until cooked through.

6 Warm the tortillas in the microwave for 10 seconds.

7 Center 2 pieces of grilled fish on each tortilla and top with the cabbage mixture. Fold and serve.

Per serving: Calories 460 (From Fat 152); Glycemic Load 14 (Medium); Fat 18g (Saturated 2g); Cholesterol 86mg; Sodium 638mg; Carbohydrate 46g (Dietary Fiber 6g); Protein 42g.

Chicken Burritos with Poblano Chiles

Burritos are another quick fix for lunch that nearly everyone loves. The medium chiles in this recipe make it unique and special enough for a luncheon or when you want to indulge in a great lunch.

Preparation time: 15 minutes

Cooking time: 7 minutes

Yield: 6 servings

1 tablespoon extra-virgin olive oil

3 medium-size fresh poblano chiles, seeded and chopped (about 1 1/2 cups)

1 1/2 pounds boneless, skinless chicken breast halves or cutlets, cut crosswise into 1/2-inch-thick strips

2 teaspoons ground cumin

1 teaspoon ground coriander seeds

2 teaspoons chili powder

Juice of 1 lime

Salt and ground black pepper to taste

3/4 cup bottled red enchilada sauce

1 cup frozen mixed white and yellow corn kernels, thawed and patted dry

1 cup canned black beans, drained and rinsed

1 orange or yellow bell pepper, chopped

6 burrito-size whole-wheat flour tortillas

1 3/4 cups (packed) grated Mexican four-cheese blend (about 6 ounces)

1 cup chopped fresh cilantro

1 Heat the olive oil in a large nonstick skillet over medium-high heat. Add the poblano chiles and sauté until they begin to soften, about 3 minutes.

2 Add the chicken, cumin, coriander, chili powder, and lime juice. Season the chicken mixture with the salt and pepper to taste. Sauté until the chicken is almost cooked through, about 2 to 3 minutes. Mix in the enchilada sauce and cook for 1 minute.

3 Stir in the corn, black beans, and bell pepper, and sauté until heated through, about 1 minute. Remove from the heat and cover to keep warm.

4 Warm the tortillas in the microwave for 10 seconds. Then spoon the chicken mixture in the center of each tortilla and top with the cheese and cilantro. Fold the sides of the tortilla over the chicken filling and roll up so the filling is enclosed.

Per serving: Calories 476 (From Fat 191); Glycemic Load 10 (Low); Fat 21g (Saturated 10g); Cholesterol 103mg; Sodium 573mg; Carbohydrate 41g (Dietary Fiber 8g); Protein 38g.

Chapter 18: Delicious Dinner Recipes

In This Chapter

Cooking chicken entrees with pizzazz

Preparing tasty lean beef entrees

Whipping up yummy, good-for-you seafood dishes

Adding some lower-glycemic vegetarian dishes to your weekly menu

One way to manage your weight and more easily follow a low-glycemic diet is by cooking at home — a task that, unfortunately, has become more and more difficult thanks to today's busy work and life schedules. In this chapter, however, I show you that you can prepare easy, tasty meals that fit perfectly in your new low-glycemic lifestyle. (Yes, that's right. The old days of picking at twigs and berries or bland diet foods are over!) Not only will you enjoy foods that taste good and are good for you but you'll also save money while losing weight.

Well, what are you waiting for? Dive on in to the section or recipe that interests you most!

Purely Delectable Poultry Recipes

When you think of losing weight and eating poultry, does your mind go immediately to images of a tough, dry, baked chicken breast? Sure, white-meat, boneless, skinless chicken is the leanest way to go for a meal, but that doesn't mean your meal has to be dry and boring! Numerous ways of enjoying flavorful poultry and still getting the benefits of a low-calorie, low-glycemic