3/17/2010

WEIGHT LOSS DINNER #5


WEIGHT LOSS DINNER #5

Steak and pepper tacos

Blog Entry WEIGHT LOSS DINNER #5 Jan 4, '10 11:43 PM
for everyone
Steak and pepper tacos

1 Tbsp. olive oil
1 Tbsp. cumin
1 garlic clove, minced
3 oz. of steak strips
1 1/2 cups sliced green and red bell peppers
1/2 cup sliced onion
2 small (6-inch) whole-grain tortillas
4 Tbsp. salsa
2 Tbsp. fat free sour cream

Heat skillet, saute olive oil, cumin and garlic for 1 minute.

Add steak strips and cook for about 6 minutes.

Add pepper and onion slices and cook for another 8 minutes.

Place mixture in tortillas and fold. Top with salsa and sour cream.


   
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WEIGHT LOSS DINNER #6


WEIGHT LOSS DINNER #6

Barbecue chicken

Blog Entry WEIGHT LOSS DINNER #6 Jan 4, '10 11:51 PM
for everyone
Barbecue chicken with veggie brown rice pilaf

1 skinless chicken breast
2 Tbsp. barbecue sauce
1 tsp. olive oil
1 cup fresh mixed vegetables (option: frozen or canned)
3/4 cup 90-second microwavable brown rice (option - cook brown rice ahead and take 1 portion out of freezer, warm in microwave)
1 Tbsp. sliced almonds

Grill chicken breast until chicken is 170 degrees in thickest part, about 8 minutes.

Brush with barbecue sauce. Saute vegetables in olive oil until tender, about 8 minutes.

Add rice until warm. Top with almonds.


   
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WEIGHT LOSS DINNER #7


WEIGHT LOSS DINNER #7

Pasta with ricotta and fresh herbs.

Blog Entry WEIGHT LOSS DINNER #7 Jan 4, '10 11:59 PM
for everyone

Pasta with ricotta and fresh herbs
Vegetarian option

2 oz. whole-wheat noodles, uncooked
3/4 cup low-fat or fat-free ricotta cheese
1 cup zucchini, chopped
1 cup mushrooms chopped
1/2 cup fresh herbs: chives, basil and parsley

Option:  add sliced baked chicken breast

Cook noodles, drain and return to pot.

Add other ingredients and cook for 5-7 minutes until warmed.


   
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WEIGHT LOSS DINNER #8


WEIGHT LOSS DINNER #8

Peanut and chicken stir fry

Blog Entry WEIGHT LOSS DINNER #8 Jan 5, '10 12:07 AM
for everyone
Peanut and chicken stir fry

1 garlic clove, minced
1 tsp. fresh ginger, grated
2 tsp. olive oil
1 Tbsp. low-sodium soy sauce
2 cups frozen stir fry vegetables
3/4 cup 90-second microwavable brown rice (option: cook brown rice ahead and freeze in 1-serving portions, take 2 portions out of freezer and warm in microwave)
1/4 cup chopped rotisserie chicken breast (no skin)
2 Tbsp. chopped peanuts

Saute garlic and ginger in oil and soy sauce for 1 minute.

Add vegetables, rice and chicken and saute until vegetables are thawed, about 8 minutes.

Top with peanuts.

   
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WEIGHT LOSS DINNER #9


WEIGHT LOSS DINNER #9

Maple lime salmon

Blog Entry WEIGHT LOSS DINNER #9 Jan 5, '10 12:19 AM
for everyone
Maple lime salmon with cilantro couscous

1/4 cup whole-wheat couscous
1/4 cup water
1/4 cup cilantro, chopped
Dash salt and pepper
1 Tbsp. maple syrup
1 lime, juiced
4 oz. salmon
1 cup frozen broccoli, microwaved/heated (or fresh!)
1 tsp. olive oil

Put salmon on foil-lined cookie sheet.

Mix maple syrup with lime juice, pour on salmon and broil for 8-12 minutes, until flakes with fork.

Bring water and couscous to boil, remove from heat and cover for 12 minutes.

Stir cilantro in couscous and serve with salmon and broccoli drizzled with olive oil.

------------------------------

LOOK WHAT I FOUND ON AMAZON GROCERY --

This is a pack of 8 for only $14:

Hodgson Mill Whole Wheat Couscous with Flaxseed & Soy, 10-Ounce Units (Pack of 8)

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WEIGHT LOSS DINNER #10


WEIGHT LOSS DINNER #10

Lemon butter pasta with broccoli

Blog Entry WEIGHT LOSS DINNER #10 Jan 5, '10 12:27 AM
for everyone

Lemon butter pasta with broccoli
Vegetarian option

2 oz. uncooked whole grain penne pasta
1 tsp. olive oil
2 cups chopped broccoli
2 cloves garlic, minced
1/4 cup white beans, rinsed and drained
1 lemon, juice and zest
1 1/2 Tbsp. light butter-flavor margarine spread (trans-fat free)
1 Tbsp. pine nuts

Boil pasta according to directions. Saute broccoli and garlic in olive oil until tender, about 6 minutes.

Stir in lemon juice, zest and butter spread.

Toss pasta in pan until coated in sauce.

Top with pine nuts.


   
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WEIGHT LOSS DINNER #11


WEIGHT LOSS DINNER #11

LENTIL SOUP

Blog Entry WEIGHT LOSS DINNER #11 Jan 7, '10 3:34 PM
for everyone
LENTIL SOUP   The great thing about lentils is that they cook so much faster than other beans, because they are small.  You can add ham cubes to this soup too!

  • 1 teaspoon Extra Virgin olive oil (OPTIONAL)
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot or 1/2 cup matchstick carrots
    1/2 cup finely chopped celery
  • 2 teaspoons salt or 1-2 Tbsp. chicken bouillon paste  OPTIONAL, ALWAYS TASTE BEFORE SALTING!
    1 pound lentils, rinsed
  • 1 cup peeled and chopped tomatoes or 2 can chopped tomatoes
    2 quarts water
  • 1/2 teaspoon freshly ground coriander   OPTIONAL
  • 1/2 teaspoon freshly ground toasted cumin   OPTIONAL
  • 1/2 teaspoon freshly ground grains of paradise   OPTIONAL
EASY OPTION: Replace the carrots, celery, onion with a frozen multi-veg mix that includes onion, red/green peppers, and celery.  Most grocery stores carry these.  Makes the recipe very fast to prepare.

Directions

Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

OPTION: Using a stick blender, puree to your preferred consistency.

   
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