Last night I tried a couple of recipes ~ one of Rocco DiSpirito's recipes from the Biggest Loser.

Grilled Chicken with Warm Mango Salsa.

Click on above for the recipe ~ and below are my adaptations.

Instead of chicken thighs (which I don’t like) I used 4 skinless/boneless chicken breasts. I don’t know what nu-salt is, so I didn’t use salt at all. I peppered the crap out the breasts and then bbq’d them.

Then for the Mango Salsa I used 3/4 of a large red onion, 3 Roma tomatoes, 2 roasted Hatch Green Chiles, 1 large mango, juice and zest of 3 limes, and 1 cup of cilantro.

I only used 2 of the chicken breasts as there are only 2 of us ~ cut them up in strips and piled it onto our plates with the Mango Salsa and served with warm corn tortillas. Both my husband and I LOVED IT! Very tasty!

Leftovers will be used in a salad tonight…will use romaine and spinach and slice the rest of the chicken with mango salsa on top.

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Next was Dutchess' Pumpkin Chocolate Chip Cookies!

I love, love, love Pumpkin ~ so had to try this recipe when Dutchess posted it on her blog.

If you click on the link above, that will take you to her recipe. I added 1/2 cup more pumpkin and 1/4 cup more flour…didn’t have almond extract for some reason (must pick some up as I’ll need it this autumn) so I upped the vanilla. And used pecans instead of walnuts (walnuts hurt my mouth…and pecans taste better!). The chocolate chips I used were Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips.

SORRY FOR THE BLURRY PIC ~

I didn’t know if the cookies spread while baking so I placed them far apart on the cookie tin. FYI ~ they don’t! Pack ’em on that cookie sheet! 😀

Very good cookies! I highly recommend them!