Time is of the essence!

I don't know about you, but when I come home from a long day of work-- I am FAMISHED! It is so easy to eat unhealthy when this happens cause lets face it-- how easy is it to go through the drive through of a fast food joint or to throw a frozen pizza in the oven? Well, eating healthy can be quick and easy! It just takes a small effort and dedication to your health... just be sure to plan your menu for the week and you will be ready to eat quick and healthy! Here are a few new recipes for a quick, delicious and healthy dinner. Enjoy!

Grilled Chicken with Chipotle-Orange Glaze

• 1 tablespoon orange juice concentrate, thawed
• 1.5 teaspoons finely chopped chipotle chiles in adobo sauce, (see Note)
• 1 1/2 teaspoons balsamic vinegar
• 1 teaspoon molasses
• 1/2 teaspoon Dijon mustard
• 2 boneless, skinless chicken breasts, trimmed of fat (8 ounces)
• 1/8 teaspoon salt

1. Preheat grill or broiler to high. Lightly oil the rack.
2. Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.
3. Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.

MEDITERRANEAN ROAST VEG ON COUSCOUS

Ingredients
2 eggplant cut into in 1/2 inch slices
3 zucchini, cut into chunks
2 red peppers, seeds removed, sliced lengthways into fingers
4 red onions quartered
half small butternut squash, peeled, seeded and cut into chunks
6-8 cloves garlic, peeled
fresh rosemary needles, or fresh thyme leaves
16 cherry tomatoes
1 cup couscous
4 tbsp pesto
2 tbsp French dressing

Serves 6

1. Preheat oven to 375. Lightly spray a baking tray and place the aubergine slices on it, brush with a little oil.
2. Place all other veg in a bowl, drizzle over some olive oil and scatter with herbs. Turn to coat, then place in a roasting tin.
3. Roast for 20-25 minutes, turn the eggplant slices over. Give the other veg a stir, throw in the garlic cloves and cherry tomatoes and roast for another 10-15 minutes until cooked through.
4. Meanwhile, prepare the couscous by placing the grains in a bowl and pouring over 1 cup boiling water. Cover and allow to stand for 5 minutes. Fluff the grains with a fork.
5. Mix together the pesto and French dressing. Place a helping of couscous on each plate and top with the roasted vegetables. Pour some dressing over.
6. You can top each portion with grated Parmesan cheese, or for a more substantial dish, poach one egg per person for 5 minutes until the yolks are just set and serve on top of the vegetables.

GRILLED SALMON WITH A YOGURT CRUST

Very quick, very tasty. What more do you want?

4 salmon steaks. For the crust 2/3 cup low fat natural yogurt, small bunch fresh coriander, leaves and stalks finely chopped, 1 garlic clove, crushed, 1/2 tsp each ground cumin, smoked paprika

Serves 4: Mix the crust ingredients together and spread over the salmon steaks. Cook under a pre-heated grill for about 10 minutes, turning once, until fish is cooked through.