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Post by Night on Dec 30, 2012 19:41:40 GMT -5
For dinner must haves:
~lean protein: fish fillet, chicken, turkey, shrimp (grilled, broiled, or baked) ~complex carb: rice (brown, wild, basmati, jasmine) ~cooked/raw vegetables: any kind steamed, or stir fried w/ olive oil or butter, tossed salad
1/4 of dinner plate should be the lean protein 1/4 of dinner plate should be the complex carb 1/2 of dinner plate should be your vegetables
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Post by Night on Jan 9, 2013 11:35:38 GMT -5
Healthy Meatloaf
Normally when you think of meat loaf you think of a fatty, greasy, drippy artery clogging goodness which is anything but healthy. This version, however, cuts out a lot of the fat by using lean beef and ground turkey. It also has fat burning foods such as onion, parsley, and garlic.
Preheat your oven to 350.
4 slices whole wheat bread, cubed ½ cup skim milk 1 egg 1 cup finely chopped onion 1 clove garlic, finely minced 1 lb. Lean ground beef 1 lb. Ground turkey 1 ½ tsp. Salt 2 tbsp. Parsley ¼ tsp. Pepper ½ tsp. Sage ¼ tsp. Ground mustard
Mix all ingredients together. Place in shallow baking dish. You can top with ketchup if desired. Bake at 350 for about an hour. Serve with salad.
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Post by Night on Jan 9, 2013 11:37:43 GMT -5
Fat Burning Chicken Cacciatore
This fat burnng chicken cacciatore recipe is easy and affordable. You could serve this over whole wheat pasta, if desired.
1 lb. boneless skinless chicken breast cut into 8 pieces 1 green pepper diced 1 clove garlic minced 2 tbsp. finely chopped pimento 1 bay leaf ¼ tsp. Thyme 2 cups sliced mushrooms 2 cups stewed tomatoes
Brown chicken in large sauce pan. Add the rest of the ingredients. Cover and simmer 30 minutes. Uncover and cook until sauce thickens.
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Post by Night on Jan 9, 2013 11:38:56 GMT -5
Salmon Steaks
Salmon is an awesome fat burning food. It is nutrient rich and packed with heart healthy Omega 3. It is low in calories but high in protein and it is a superb addition to your weight loss plan.
Preheat oven to 350
6 salmon steaks 1/3 cup margarine, melted ½ tsp. salt ¼ tsp. paprika 1 tsp. worcestershire sauce 2 tbsp. grated onions
Place salmon in greased or nonstick pan. Combine remaining ingredients and spread over salmon. Bake at 350 25 to 30 minutes
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Post by Night on Jan 9, 2013 11:39:20 GMT -5
Pot Roast
The trick to pot roast is to pick out the leanest one you can find and then trim away any extra fat. Red meat isn't the evil food that some "experts" make it out to be, just be sure to eat it in moderation.
3 lb beef roast (trim away the fat) 1 tsp. Salt 1/8 tsp. Pepper 1 clove garlic minced 2 carrots cut up 1 onion sliced 2 stalks celery sliced 4 medium potatoes cut up (These aren't exactly fat burners, eat in moderation.) 1 tbsp. parsley ½ cup water
Brown meat on both sides over medium heat in dutch oven. Add remaining ingredients. Cook for 3 to 4 hours over low heat or transfer to a slow cooker.
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Post by Night on Sept 29, 2013 20:29:14 GMT -5
Skinny Coconut Shrimp Skinnytaste.com Servings: 8 • Serving Size: 3 shrimp, 1 tbsp sauce • Old Points: 3 pts • Points+: 4 pts Calories: 161.6 • Fat: 3.4 g • Protein: 10.2 g • Carb: 22.2 g • Fiber: 1.8 g • Sugar: 15.7 g Sodium: 164.3 (without salt)
Ingredients: 1 lb (24) large raw shrimp, peeled and deviened (weight after peeled) 1/2 cup + 1 tbsp shredded sweetened coconut 1/2 cup + 1 tbsp panko crumbs 2 tbsp all purpose flour (you will only use 1 tbsp) 1 large egg pinch salt non-stick spray (I used my misto)
For the Sweet and Spicy Dipping Sauce:
1/2 cup apricot preserves (you can use sugar free if you wish) 1 tbsp rice wine vinegar 3/4 tsp crushed red pepper flakes
Directions:
Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.
Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.
Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.
Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.
For the sauce, combine all the ingredients and place in a small bowl.
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Post by Night on Sept 29, 2013 21:03:03 GMT -5
29/13 BakedCoconut ShrimpwithTangelo Salsa(Printer-FriendlyVersion) | Eating Well www.eatingwell.com/print/207152 1/2 Show Image Print Now Baked Coconut Shrimp with Tangelo Salsa www.eatingwell.com/recipes/coconut_shrimp.htmlFrom EatingWell: January/February 2013 A sweet-and-sour tangelo salsa complements the toasty coconut crust on these sassy little coconut shrimp. Serve these healthy baked coconut shrimp as a plated first course with the tangelo salsa or as a passed hors d’oeuvre. Be sure to use unsweetened shredded coconut or this baked coconut shrimp recipe will be too sweet—look for it near other baking supplies or in bulk at natural-foods stores or well-stocked supermarkets. 6 appetizer servings, 4 shrimp & 1/3 cup salsa each | Active Time: 45 minutes | Total Time: 45 minutes Ingredients 2 cups chopped peeled tangelos, such as Minneola, or tangerines 2/3 cup chopped red bell pepper 1/4 cup chopped fresh cilantro 1 scallion, chopped 2 teaspoons minced fresh jalapeño pepper, or more to taste 1 teaspoon kosher salt, divided 2 large eggs 1/3 cup all-purpose flour 1 1/2 teaspoons paprika 1/2 teaspoon garlic powder 1 1/4 cups unsweetened shredded coconut 1 pound raw shrimp (21-25 per pound; see Tip) Preparation 1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
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Post by Night on Sept 29, 2013 21:03:41 GMT -5
Baked Coconut Shrimp with Spicy Asian Orange Sauce
Baked Coconut Shrimp with Spicy Orange Sauce
This is a really fast and healthy way to make coconut shrimp. Baking the shrimp instead of frying saves loads of calories without sacrificing taste or that little crunchy bite we all love about coconut shrimp. Using cornstarch helps the coating to adhere much better to the shrimp rather than using flour. Best of all, they can be made ahead of time and than popped into the oven when you are ready to bake. This recipe works best with extra-large shrimp, 15-20 to the pound, because you want to give the shrimp enough time to brown in the oven without over cooking. The spicy Asian orange sauce has just enough heat to make the perfect dipping sauce for these scrumptious little guiltless shrimps.
Appetizer of Baked Coconut Shrimp with a Spicy Orange Sauce
Baked Coconut Shrimp ready for the oven.
Spicy orange sauce reduces down before pureed in the blender.
Ingredients 1 lb extra large shrimp, peeled and deveined (Tails on or off) 1 cup sweetened coconut, flaked 1 cup panko 1/2 cup cornstarch 3 egg whites, slightly beaten
Spicy Mango Sauce 1 teaspoon canola oil 2/3 cup onion, finely chopped 1 tsp fresh ginger, grated 1 garlic clove, minced 1/2 cup Asian duck sauce 1/4 cup orange juice 1 Tbsp (or more!) Franks hot sauce or Spicy Chili Sauce 4 teaspoons lime juice 1/8 teaspoon salt
Directions for the shrimp
Preheat oven to 375 degrees
Place coconut and Panko crumbs in a food processor and pulse a few times to blend. Don't over process, you don't want to break up the Panko too much. Place crumb mixture into a shallow dish or bowl. In a 2nd bowl beat egg whites lightly. In a 3rd bowl, add cornstarch. One at a time, dredge shrimp in corn starch, shaking off excess, then in egg whites, then dredge in crumb mixture, pressing to adhere to shrimp. Place shrimp on a lightly greased baking sheet and pour any leftover egg white evenly over each shrimp. Spray each shrimp lightly with canola oil and bake for 18-20 minutes. Don't over cook the shrimp or they will be tough.
To Prepare Spicy Sauce In a small sauce pan, heat 1 tablespoons oil, add onion, ginger and garlic and saute 4 minutes until tender. Add the remaining ingredients and reduce to 3/4 cup. Remove from heat and let stand 10 minutes. Place mixture into a blender and process till smooth. Let cool and serve with shrimp!
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