Not only is this recipe lower calorie than most, it isn't as overwhelmingly sweet. Feel free to add an alternative sweetener or add more to taste. Substitute different juices or add fruit earlier to vary the flavor, but be aware that the fruit will get mushy if allowed to macerate.
Everyone seems to have had one of those "healthy" Alfredo sauces that taste like glue. This one is easy and has a nice creamy taste, without the fat. It can be mixed with chicken, shrimp, scallops or your choice of firm white fish, thoroughly browned and cubed. I like adding the peas to the sauce, but they can also be served on the side.
There are some great garlic chicken recipes on here, but most of them are written for a cook who has a lot of time and is cooking for more than just two people. This is what I came up with as something smaller and simpler to serve with a sweeter side. I served it with acorn squash cooked with brown sugar and peas. The meal ended up having a flavor reminiscent of North African food.
Although this recipe uses an ingredient found in the Asian food section of the supermarket, it has a markedly Latin American flavor. I didn't have a marinade one day, so I did a search of the cabinets and this is the result. It can easily be multiplied for big groups, even made ahead. If you can't find chile oil, it can be made by heating red pepper flakes in a neutral oil, then allowing the mix to cool and straining the oil.