Low Carb Peanutbutter fudge

Combine:
1/2 Cup natural peanut butter
stick unsalted butter
Microwave 1 min to soften
2 TBSP softened cream cheese
2/3 cup vanilla protien powder (whey protien)
3/4-1 cup low granulated splenda
Spread in aluminum lined baking pan
Refrigerate for 1 hour

Tequila Chicken

For extra flavor, top these breasts with shredded Colby jack cheese, sour cream and salsa picante just before serving.

• 1/4 cup vegetable oil
• 1/4 cup finely chopped fresh cilantro
• 1 1/2 ounces tequila
• 1 1/2 tablespoons ground cumin
• 1 tablespoon chopped garlic
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 2 pounds boneless, skinless chicken breast halves
• 1/2 stick butter

1. Heat oven 400F. In a large bowl, combine oil, cilantro, tequila, cumin, garlic, salt, pepper and cayenne. Add chicken and toss to coat.
2. Transfer chicken to a baking sheet. Bake 12 to 14 minutes, or until largest piece is cooked through.
3. Remove from oven and top each breast with a small pat of butter and let melt.