Chipotle peach chicken or pork

1/3 cup peach preserves
1/3 cup peach, apricot, or mango nectar
1 tablespoon red wine or cider vinegar
2 tablespoons chopped cilantro
Tablespoon loin oil (extra virgin)
S&P
2 teaspoons adobo sauce from chipotle (I do 1 1/2 tsp for the kids, divide the completed sauce and add more for adults)

4 chicken breasts or pork chops
3 semi-ripe peaches cut into eighths

Mix all ingredients together. Pour half of sauce over chicken or pork to marinade for 30 min up to 4 hours. Grill meat, brushing with left over marinade. Dip peaches in reserved sauce and grill on med-high for 2 min ea. Side until lightly charred. Serve peaches over meat and pass remaining sauce at the table.

From epicurious.com
This is low calorie and full flavor

Jamaican jerk

Bone in pork chops (4-6) or a whole cut up chicken (5 lbs.)

2 serrano chilis or half a habanjero
1 jalapeño
4 garlic cloves
Juice from a juicy lime
Zest from 1/8 of a lime
Juice from an orange
Zest from a 1/16 of an orange
1 1/2 in of fresh Ginger
4 green onions
1 tsp. Cloves
2 tsp. Allspice
1/2 tsp. Cinnamon
1 tsp. Dried thyme or 3 tsp fresh
2 tbls. Soy sauce

Cut each item into one inch pieces and blend in a food processor until smooth. Marinade meat for 4 hours for pork and 6-8 hours for chicken. Grill meat and enjoy!

Chevre crostini

8 oz. Chevre (Goat cheese)
4 oz low fat cream cheese
2 tsp. Fresh thyme (to taste)
Zest from half a lemon
Juice from a lemon
2 tsp. Extra virgin olive oil
1/4 cup minced chives (optional)

Bring cheese to room temp. Blend in a processor, add remaining ingredients and blend. Season with s&p and serve spread on crostini. Garnish with chive sprigs and your favorite cured olive. Great party item.

Based on Giada De Larentas recipe