Rachael Ray's Black bean and beef Chili

This was a great chili, and I found the recipe for it on food network's site again.  We gave this a 9, it was tasty, and we liked how there was a rich spice without being burning and overpowering.  I followed the recipe very closely, substituting the mushrooms for a can of drained kidney beans, using only one pound of beef, and I didn't use any oil.  Other than that follow the link to the great recipe!  Each serving, for six servings, was 488 calories.

Chili Lime Garlic Shrimp

This recipe started out from Picky Palate, but I made a bunch of changes, so we have a different recipe that turned out really well.  Aaron, Noah and I gave the shrimp a 9, and Owen gave it an 8, since he doesn't like the spice :).  This was fast and easy, and I'm glad it turned out so well.  Here's what I did:

1 lb shrimp, peeled and deveined
1 t chili powder
2 T butter
1 clove garlic
salt and pepper and garlic salt to taste

Melt the butter in a skillet.  Sprinkle the shrimp with chili powder, salt, pepper and garlic salt.  Add the garlic to the butter, then add the shrimp and cook for about 3 minutes, or until shrimp is cooked through.  Serve with cheesy quesadillas and fresh veggies for a great dinner!