Recipe for Weightloss: recipes

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Tuesday, October 8, 2013

Cheesy Taco Shells

Recipe/Instructions:

I sprayed a frying pan with some non-stick spray and added about a ½ cup of shredded cheddar cheese. I cooked it on high until it got bubbly and the edges started to brown. (You can also do this in the microwave on some parchment paper, but mine is not very powerful and I like the results on the stove much better). I then carefully removed with a spatula and formed around a turkey baster shaft while it was still warm and left it there for about 10 minutes to get the right shape.

http://tifanietbd.blogspot.com/2013/06/ta-keto-shells.html

Cream Cheese Pancakes

Yield: Four 6-inch pancakes

Serving Size: 1 pancake

Ingredients

2 oz cream cheese
2 eggs
1 packet stevia (or any) sweetener
1/2 teaspoon cinnamon

Instructions

Put all ingredients in a blender or magic bullet. Blend until smooth. Let rest for 2 minutes so the bubbles can settle. Pour 1/4 of the batter into a hot pan greased with butter or pam spray. Cook for 2 minutes until golden, flip and cook 1 minute on the other side. Repeat with the rest of the batter. Serve with sugar free syrup (or any syrup of your choice) and fresh berries.

http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html

Lacy Cheese Crackers

Shredded Cheese of your choice.

Preheat oven to 350F. Using a one teaspoon measure, place shredded cheese in six piles spread out evenly on the lined baking pan. You must leave a lot of space between the piles as these little piles of cheese will spread. Bake for 10-12 minutes until the color starts to get golden and it looks like all the oil from the cheese has seeped out. Remove from the oven and allow the crackers to cool before moving to a paper towel. Allow the extra oil to be absorbed by the paper towel. Store in an airtight container.

Cauliflower Bread Sticks

Ingredients:
1 cup raw grated cauliflower or 100 grams (2 Greens)
1/4 cup egg (whites for Phase 2) substitute * you are able to add up to 2 oz of additional protein per Nutrition Support
1 cup shredded or 4 oz 2% light mozzarella, divided (1 Lean)(leave off for Phase 2)
Garlic salt and Italian seasonings, to taste

Marinara Sauce
1/2 cup Italian diced tomatoes - less than 5 g of carbs per serving (1 Green)
You can also use Walden Farms Marinara Sauce, but 1/4 cup is considered to be 2 condiments and is not a vegetable. You would have to add a third of veggies to your meal if you choose this option.

Directions:
Puree Italian diced tomatoes in a small chopper. Set aside.

Preheat oven to 350. Mix cauliflower, 1/4 cup egg substitute, and 3 oz or 3/4 cup shredded mozzarella together in a bowl until combined. Line a 9 x13 loaf pan with parchment and lightly spray with Pam. Pour mixture into pan about 1 -1/2 inch deep. (It is okay if the mixture does not cover the entire pan). Bake at 350 for 30 min or until set. Lift the edges of the parchment and place bread with parchment on to cookie sheet. Carefully use a spatula to lift the edges of the dough off the parchment and flip the dough. Bake for an additional 15 minutes at 450 degrees. Take out of oven and with a pizza cutter, slice strips through set dough. Separate slightly. Sprinkle with garlic salt, Italian seasonings and 1 oz or 1/4 cup 2% reduced fat mozzarella or three cheese blend. Continue baking at 450 degrees for about 10 more minutes until cheese is melted. Serve with marinara sauce.

1 Complete Lean and Green Meal, No Healthy Fat Required

Found on Sandy's Kitchen: Cauliflower Bread Sticks

http://myhcgdietrecipeblog.blogspot.com/2012/02/cauliflower-bread-sticks-hcg-phase-2-3.html

Wednesday, October 2, 2013

Brown Sugar Spiced Baked Chicken

Serves 3-4

4 boneless, skinless chicken breasts
1/4 cup brown sugar
2 tablespoons paprika
1 teaspoon oregano
1 tablespoon garlic powder
Salt & pepper

Pour brown sugar, paprika, oregano, garlic powder, and salt & pepper into a plastic bag. Add chicken breasts and seal. Shake to coat chicken.

Leave chicken in fridge for 1-3 hours (or even overnight) to absorb flavors. Preheat oven to 425 degrees. Arrange chicken breasts on a lined baking sheet. Bake for 20-23 minutes.

http://rachelschultz.com/2013/09/30/brown-sugar-spiced-baked-chicken/

Baked Parsnip Fries

What you will need:

4- 5 parsnips
3 tbs of olive oil
1/2 tsp of sea salt
1/2 tsp of pepper
1/2 tsp of garlic powder

Directions:

Wash and peel the parsnips.
Cut them into french fry like slices. Try to make them all pretty similar in size so they bake evenly.
Place all the ingredients into a bowl and toss parsnip slices into mixture making sure to coat them all evenly.
Line a baking sheet with parchment paper (easy cleanup) and bake at 400 degrees for 3o minutes. Turn them once while baking. After 20 minutes check on them. A little crispy brown texture is what you are looking for. If they look done before the 30 minutes is up take them out.
Consume!

http://www.delightedmomma.com/2012/01/baked-parsnip-fries.html

Fried Honey Bananas

Serves 1

1 slightly under-ripened banana, sliced
1 tablespoon honey
Cinnamon
Olive oil

Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.

Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana.

Allow to cool and sprinkle with cinnamon.

http://rachelschultz.com/2013/05/15/fried-honey-bananas/

Baked Cauliflower Poppers

What you will need:

2 heads of cauliflower
1/4 cup of olive oil
1 1/2 teaspoon of salt
1 teaspoon of pepper

Directions:

Preheat oven to 400 degrees
Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower up into small pieces.
In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.
Place cauliflower pieces onto a baking sheet lined with parchment paper. Bake for one hour and turn 3 times during cooking until each piece has a nice brown coloring. The browner they are the better.
Remove from oven and enjoy!

http://www.delightedmomma.com/2012/01/baked-cauliflower-poppers.html

Sweet and Spicy Bacon Chicken

4 chicken breasts cut in thirds (12 pieces)

Bacon slices

salt and pepper to taste

garlic powder

chili powder

brown sugar

Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them. I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.

Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy. Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.

http://diaryofarecipeaddict.blogspot.com/2011/07/sweet-spicy-bacon-chicken.html

Skinny Baked Mozzarella Sticks

Skinnytaste.com

Ingredients:

12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)
1 large egg, beaten
2 tbsp flour
5 tbsp Italian seasoned breadcrumbs
5 tbsp panko crumbs
2 tsp parmesan cheese
1 tbsp dried parsley
olive oil cooking spray (I used my misto)

Directions:

Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.

In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl,combine bread crumbs, panko, parmesan cheese and dried parsley.

Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.

Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).

When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.

Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.

Makes 24 pieces.

Sautéed Brussels Sprouts with Pancetta

Skinnytaste.com

Ingredients:

2 oz pancetta, minced
2 lb brussels sprouts (weight after outer leaves and stems removed)
1.5 tbsp extra virgin olive oil
4 cloves garlic, minced or sliced thin
kosher salt and fresh ground pepper

Directions:

With a large sharp knife, finely shred the brussels sprouts after thoroughly washing.

In a deep heavy saute pan, sauté pancetta on medium-low heat until fat melts and pancetta becomes golden, about 5 minutes. Add olive oil and garlic and sauté until golden. Add shredded brussels sprouts, salt and pepper to taste and sauté on medium-low heat for about 4-5 minutes until tender crisp.
Makes about 7 cups.

Mango Coconut Chia Pudding

So gonna make this!! Looks amazing!

Mango Coconut Chia Pudding

www.skinnytaste.com

Ingredients:

1/2 cup lite coconut milk
1/2 cup unsweetened almond milk
3/4 cup fresh ripe champagne mango, diced
2 tbsp chia seeds
1 tbsp sweetened shredded coconut
4-6 drops Nu-Naturals liquid stevia (or sugar/honey to taste)

Directions:

Combine all ingredients in a large container. Mix well and close container.Refrigerate overnight or at least 5-6 hours.

Divide into 2 bowls or glass dishes and serve. Enjoy!

Mediterranean Chicken Kebab Salad

Skinnytaste.com

Ingredients:

1 lb skinless boneless chicken breast, cut into 1 inch cubes

For the marinade:

2 tbsp fresh squeezed lemon juice
1 tsp dried oregano
1 tsp garlic, crushed
kosher salt to taste
fresh ground black pepper to taste

For the salad:

1 1/4 cups cucumber, peeled
1 1/4 cups diced tomato
1/4 cup diced bell pepper
2 tbsp red onion, diced
1/4 cup black olives
1 1/2 tsp vinegar
1 1/2 tsp fresh lemon juice
2 tsp olive oil
1 tsp fresh dillweed
1 tsp fresh parsley
1/8 tsp dried oregano
salt and black pepper to taste
4 cups shredded lettuce
1/2 cup feta cheese, grated (omit for paleo)
lemon wedges for serving

Directions:

Marinate the chicken at least 2-3 hours or overnight. If using wooden skewers, soak in water at least 30 minutes if grilling outdoors.

Combine the first 12 salad ingredients (cucumbers through salt and black pepper, not the lettuce) and set aside in the refrigerator to let the flavors set.

Thread chicken on 4 skewers and cook on a hot grill (indoor or outdoor grill) until chicken is cooked though, about 10-12 minutes.

Divide lettuce between four plates, top with tomato-cucumber salad, fresh grated feta cheese and grilled chicken. Serve with lemon wedges.

Asian Ginger Carrot Dressing

I don't know about you guys but I am so excited because this my absolute favorite part of getting a salad at an Asian restaurant!

Asian Ginger Carrot Dressing

Skinnytaste.com

Ingredients:

1/4 cup shredded carrots
1/4 cup minced onion
1 tbsp minced fresh ginger
1 small clove garlic
1 tbsp minced celery
3 tbsp peanut oil (or sesame oil)
3 tbsp rice vinegar
2 tbsp water
1 tbsp tomato paste
2 tsp low sodium soy sauce (use tamari for gluten-free)
1 1/2 tsp raw sugar
1 tsp lemon juice
salt and fresh ground black pepper

Directions:

Place all the ingredient in the blender and process until smooth. Refrigerate a few hours before using to let the flavors deepen. This gets better the longer it sits.

Serve on your favorite salad greens and enjoy!
Makes 3/4 cup.

Zucchini Tots

Skinnytaste.com

Ingredients:
1 cup zucchini, grated
1 large egg
1/4 medium onion, diced
1/4 cup reduced fat sharp cheddar cheese, grated
1/4 cup seasoned breadcrumbs
salt and pepper to taste
cooking spray

Directions:

Preheat oven to 400°. Spray a mini muffin tin with cooking spray.

Grate the zucchini into a clean dish towel. Wring all of the excess water out of the zucchini. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Fill each muffin section to the top, pushing down on the filling with your spoon so it's nice and compacted so they don't fall apart when you take them out of the tin.

Bake for 16-18 minutes, or until the tops are golden.

Use a plastic knife or rubber spatula around the edges of each tot to remove them from the muffin tin. Enjoy!!

Tuesday, October 1, 2013

Lighter Buffalo Chicken Dip

Gina's Weight Watcher Recipes

Ingredients:

4 oz reduced fat cream cheese, softened
1 cup fat free sour cream
1/2 cup Franks hot sauce (or whatever hot sauce you like)
1 tsp white wine vinegar
2 cups (14 oz raw) cooked shredded chicken

Directions:

Mix the first 4 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm.

To do this on the stove, simmer on low heat 30 minutes.

Turkey Pastelón (Sweet Plantain Lasagna)

Skinnytaste.com

Ingredients:
For the Turkey Picadillo:

1.25 lb 93% lean ground turkey
1/2 cup onion, finely chopped
3 cloves minced garlic
1 tomato, chopped
1/2 cup green bell pepper, finely chopped
2 tbsp cilantro
4 oz (1/2 can) tomato sauce
kosher salt
fresh ground pepper
1 1/2 tsp ground cumin
1/4 tsp oregano
2 bay leaves
2 tbsp alcaparrado (capers or green olives would work too)

For the Pastelon:

cooking spray (I used my mister)
4 ripe plantains, peeled and sliced into thin strips
1 large egg, beaten
3 large egg whites, beaten
2 tbsp fat free milk
1 1/2 cups reduced fat shredded Mexican blend cheese

Directions:

Brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.

Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat. Add alcaparrado (or olives and capers) and about 2 tbsp of the brine (this adds great flavor) cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat to low and simmer covered about 15 minutes.

Preheat to oven to 350°F. Lightly spray a 9 x 9 baking dish with oil.

Heat a large non-stick sauté pan over medium heat. When hot spray with oil to lightly coat the bottom. Cook plantains for 2-3 minutes on each side or until golden; set aside.

Assemble by layering the plantains, then the cooked turkey picadillo, then about 1/4 cup of cheese and repeat. You want to finish with a layer of plantains. Beat the egg and egg whites with 2 tbsp of milk and pour over the pastelón to help bind everything, letting it sit for a minute or two to soak in.

Top off with the remaining cheese. Cover tight with foil and bake in the oven 30 to 35 minutes, or until completely heated through. Cut into 9 equal pieces and serve.

Heirloom Tomato Salsa

Fresh Heirloom Tomato Salsa
Makes 2 cup

Ingredients
3 ripe heirloom tomatoes, diced
1 jalapeno, seeded and diced
1/2 cup of chopped cilantro
1/4 red onion, minced small
2 cloves garlic, minced small
a pinch of salt, or more to taste
juice from 1 lime

Method
Prepare all the ingredients and combine in a bowl. Let sit for 1/2 hour or so for all the flavors to meld together.

Notes
Use caution when handling fresh peppers. Jalapenos are pretty mild so I usually handle it with bare hands with no issue - at least that has been my experience. I am careful not to touch my nose or eyes for a few hours. If you use more than 1 jalapeno or a spicier pepper like Serrano or Fresno, use caution. Avoid touching them directly or use some non latex gloves.

http://knittybaker.blogspot.com/2013/09/heirloom-tomatoes-and-fresh-salsa.html