Weight Loss Support Group Recipes

[WolfyOne]

This is a breakfast recipe from The Skinny Chef. I haven't tried it and just saw it as I was reading online. It sounded good, so I thought I would share it here.

Hot Cereal with Quinoa, Oats and Flax

Serves 2

1/2 cup quinoa, well rinsed
1/2 cup rolled oats
1 tablespoon ground flax
2 tablespoons chopped dates
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 tablespoons brown sugar
2 tablespoons chopped pecans

Place the quinoa in a small saucepan with 1½ cups of water. Bring to a boil and cover. Cook 10 to 15 minutes, stirring once or twice, until the center of each quinoa seed is almost translucent. Stir in the oats, flax, dates, ginger, cloves and salt. Cook 5 to 10 minutes more, until most of the liquid is absorbed and the oats are cooked through. Stir in the brown sugar and nuts, serve immediately.

Nutritional Information Per Serving (1¼ cup):
398 calories
12 g protein, 70 g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 8g fiber, 5 mg sodium.

[Lady Jewel]

Sounds yummy Wolfy

Originally Posted by WolfyOne

This is a breakfast recipe from The Skinny Chef. I haven't tried it and just saw it as I was reading online. It sounded good, so I thought I would share it here.

Hot Cereal with Quinoa, Oats and Flax

Serves 2

1/2 cup quinoa, well rinsed
1/2 cup rolled oats
1 tablespoon ground flax
2 tablespoons chopped dates
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 tablespoons brown sugar
2 tablespoons chopped pecans

Place the quinoa in a small saucepan with 1½ cups of water. Bring to a boil and cover. Cook 10 to 15 minutes, stirring once or twice, until the center of each quinoa seed is almost translucent. Stir in the oats, flax, dates, ginger, cloves and salt. Cook 5 to 10 minutes more, until most of the liquid is absorbed and the oats are cooked through. Stir in the brown sugar and nuts, serve immediately.

Nutritional Information Per Serving (1¼ cup):
398 calories
12 g protein, 70 g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 8g fiber, 5 mg sodium.

[WolfyOne]

Here's another breakfast recipe from The Skinny Chef

Cashew Granola Crunch

Makes 8 cups

4 cups rolled oats
1/4 cup cashew pieces
1/4 cup flaked, unsweetened coconut
1/4 cup ground flax
1/4 cup dark brown sugar
1 teaspoon orange zest (from one medium orange)
1.2 teaspoon allspice
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup maple syrup
2 tablespoons vegetable oil
Nonstick cooking spray

Preheat oven to 250°F. In a large bowl, combine the oats, nuts, coconut, ground flax, brown sugar, orange zest, allspice, pumpkin pie spice and salt. Toss well to combine. Drizzle over the maple syrup and oil. Toss again to coat.

Coat two large baking sheets with cooking spray. Spread the granola out evenly onto the baking sheets. Bake for about 1 hour, stirring every 20 minutes until the coconut is toasted and the granola is evenly browned. Remove from oven and cool on the baking sheets. Transfer to an air-tight container and store up to two weeks.

Nutritional Information Per Serving (1/2 cup granola plus 3/4 cup skim milk):
365 calories
13 g protein, 58 g carbohydrates, 9 g fat (1 g saturated), 3 mg cholesterol, 2g fiber, 176 mg sodium

[WolfyOne]

Another Skinny Chef Recipe....this one sounds yummy.

This recipe is updated with tasty, lean protein sources, including ground turkey, egg whites, skim milk and part-skim mozzarella. I've also substituted old-fashioned oats for the usual breadcrumbs, sneaking in better carbohydrates where no one will notice.

Spinach Stuffed Meatloaf

Serves 8

2 cups packed baby spinach leaves
1 lb ground turkey
1 cup oats (not quick cooking)
2 egg whites
1/8 cup low-sodium soy sauce
1/4 cup non-fat milk
1/4 cup minced parsley
4 cloves of garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/2 cup grated part-skim mozzarella
2 tablespoons ketchup or barbecue sauce

Preheat oven to 350ºF. Heat a large, dry skillet over high heat. Add the spinach and 2 tablespoons water. Cook 1 to 2 minutes, until the spinach wilts. Set aside. Place oats into large bowl, along with eggs, milk and soy sauce. Stir well to coat and soak about 10 minutes. Add ground turkey, parsley, garlic, Worcestershire sauce and paprika. Mix well.

Coat a loaf pan with cooking spray and smooth half the meat mixture into the pan. Top with spinach. Sprinkle over cheese, then press the remaining meat over top and cover with ketchup or barbecue sauce. Bake for 45 to 50 minutes, until the meatloaf is no longer pink in the center, test by inserting a knife. Rest 5 to 10 minutes before slicing.