I get recipes daily in my email from Sparkpeople and also from the Dr. Weil website. So many of them sound so good so I thought I would share one of them that I thought sounded really good(thanks for the idea and the thread name Steph!). Here is one from Sparkpeople. Feel free to post any new recipes you come across!

Fruit-Filled Chocolate Meringues

Serves: 6

Printed with permission from the American Institute for Cancer Research.

INGREDIENTS
2 egg whites, at room temperature
1/4 tsp. cream of tartar
Dash salt
1/2 cup sugar
1/2 tsp. vanilla extract
2 Tbsp. cocoa powder
3/4 cup fresh or frozen strawberries, halved or quartered depending on size
3/4 cup fresh or frozen whole raspberries
1 Tbsp. superfine or confectioners' sugar (for garnish)

DIRECTIONS
1. Preheat oven to 275 degrees. Line cookie sheets with parchment paper.

2. In mixing bowl, beat egg whites with cream of tartar, vanilla and salt until soft peaks form (tips of peaks will curl over when beaters are removed).

3. Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed). Sprinkle cocoa over top and fold in gently.

4. Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray. Indent center of each with back of tablespoon.

5. Bake 45 minutes or until dry to touch. Remove and cool. When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.

6. Just prior to serving, fill center of each meringue with mixture of fruit so berries mound slightly. Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer and spoon to move sugar through strainer. This technique achieves light dusting desired.

NUTRITION INFO
Calories: 92.5
Fat: 0.4 g
Carbohydrates: 22.1 g
Protein: 1.6 g

I made an easy chicken recipe the other night that DH liked too.

Put some marinara sauce in bottom of baking dish.
Spread lite cream cheese on 4 chicken breasts (about 2 T. each piece)
Cover with more sauce.
Cover with foil and bake at 350 for 15-20 min.
Uncover and spread with cheese (I used soy mozz and cheddar) cook uncovered for 15-20 more min. until done.

WEll, this isn't a recipe, per se, but it was something new to me and SOOOO very easy!

Yesterday I cooked up three thawed chicken breasts for shredding to make chicken tacos with for our lunch today. Normally, I would have poached them, but I was going to be in and out all day, so I gave another method a try, and it resulted in some wonderfully moist, beautifully seasoned chicken taco meat.

Here's what I did.....

Placed my 3 chicken breasts (boneless skinless) in the crockpot and liberally sprinkled with cumin and chili powder (probably a tablespoon of each) on both sides. I covered with 1 1/2 cups of chicken broth, a sprinkling of salt, and cooked on high for 3 hours. I took the breasts out and shredded them on a plate while they were still hot. I let it cool for a while, and they were still very moist (wouldn't have stayed moist if I had poached them) when I put them into the refrigerator about 30 minutes later.

They taste great (just like the shredded chicken from our favorite mexican restaurant), were easy to make, and a great make ahead component for any meal!