Weight Loss Support Group Recipes

[Leigh]

This looks like a very good thread, I will make sure to try some of these recipes in the future

Oh and I LOVE the Food Network Magazine as well as Quinoa, so I will have to try that recipe you posted Corkey

[Andrew, Jr.]

I just saw this thread. I am glad I did. I will be following some of the thinking, and receipes here.

Fabulous!

[PinkieLee]

What a great idea! I get so tired of eating the same dishes, so it's nice to see recipes that others have tried and actually like... especially diet dishes.

One of my favorite websites with all kinds of diet tips & receipes, is www.3fatchicks.com

I'll post a couple for y'all that I want to try, too.

Oven Fried Honey Chicken

1/4 cup honey
2 Tbsp. Balsamic or wine vinegar
1 1/2 cups dried bread crumbs
6 each boneless skinless chicken breast halves

recipe directions:
Combine honey and vinegar. Dip chicken in honey mixture then roll in bread crumbs to coat. Place on a baking sheet which has been sprayed well with nonstick cooking spray. Bake at 375°F for 30 minutes, or until cooked through.

Serves: 6 - Nutrition Information Per Serving: calories 280 total fat 3 sat fat 1protein 31 fiber 1 sodium (mg)310 carbs 32 ww pts 6

[mountainbikedyke]

Hey all- I've been eating a lot healthier these days so I've been researching different recipes, etc. The new Biggest Loser cookbook is awesome. It basically gives you calorie-saving alternatives for the foods we all typically like...

Keep up the good work!

[PinkieLee]

Spicy Thai Diced Chicken with Basil

recipe ingredients
1 pound boneless and skinless chicken breasts
1/2 cup chopped or sliced yellow onion
4 medium cloves garlic, peeled and minced
1 medium habanero chili, stemmed, seeded and minced
3/4 tsp. arrowroot or cornstarch, dissolved in 2 teaspoons water
3 Tbsp. Thai fish sauce
1 tsp. soy sauce
1/2 tsp. sugar
3/4 cup Thai sweet basil leaves
1 Tbsp. canola or vegetable oil
1 Tbsp. lemon juice

Rice:
1 can (14½ ounces) vegetable or nonfat chicken broth, plus water to equal 3 cups
1 1/2 cups long-grain white rice
1/4 tsp. salt
1 Tbsp. lemon juice
Lemon wedges

recipe directions
Cut chicken into 1/2 inch pieces and set aside. In a small bowl, dissolve the arrowroot in the water. Stir in the fish sauce, soy sauce and sugar. Set aside. Chop the basil leaves coarsely and set aside; some of the tiny leaves can be left whole.

To prepare the rice: In a large saucepan, combine the broth-water combination, rice and salt. Bring to a boil, stirring well. Reduce the heat to low, cover and cook 20 minutes. With a fork, stir in 1 tablespoon lemon juice, recover and set aside.

While the rice is cooking, heat the tablespoon oil in a 9- to-10-inch nonstick skillet over medium heat. When hot, add the onion and stir 2 minutes. Add the garlic and chili; stir 2 minutes. Turn the heat to medium-high, add the chicken and stir 3 minutes. Stir in the fish sauce mixture and bring to a boil. Reduce the heat and simmer the chicken gently 5 minutes. Check for doneness. Stir in the basil and lemon juice.

Spoon the chicken over the rice and serve with lemon wedges.

calories 308 total fat 5 sat fat 1 protein 24 fiber 1 sodium (mg) 336 carbs 43ww pts 6

[mountainbikedyke]

Originally Posted by PinkieLee

Spicy Thai Diced Chicken with Basil

recipe ingredients
1 pound boneless and skinless chicken breasts
1/2 cup chopped or sliced yellow onion
4 medium cloves garlic, peeled and minced
1 medium habanero chili, stemmed, seeded and minced
3/4 tsp. arrowroot or cornstarch, dissolved in 2 teaspoons water
3 Tbsp. Thai fish sauce
1 tsp. soy sauce
1/2 tsp. sugar
3/4 cup Thai sweet basil leaves
1 Tbsp. canola or vegetable oil
1 Tbsp. lemon juice

Rice:
1 can (14½ ounces) vegetable or nonfat chicken broth, plus water to equal 3 cups
1 1/2 cups long-grain white rice
1/4 tsp. salt
1 Tbsp. lemon juice
Lemon wedges

recipe directions
Cut chicken into 1/2 inch pieces and set aside. In a small bowl, dissolve the arrowroot in the water. Stir in the fish sauce, soy sauce and sugar. Set aside. Chop the basil leaves coarsely and set aside; some of the tiny leaves can be left whole.

To prepare the rice: In a large saucepan, combine the broth-water combination, rice and salt. Bring to a boil, stirring well. Reduce the heat to low, cover and cook 20 minutes. With a fork, stir in 1 tablespoon lemon juice, recover and set aside.

While the rice is cooking, heat the tablespoon oil in a 9- to-10-inch nonstick skillet over medium heat. When hot, add the onion and stir 2 minutes. Add the garlic and chili; stir 2 minutes. Turn the heat to medium-high, add the chicken and stir 3 minutes. Stir in the fish sauce mixture and bring to a boil. Reduce the heat and simmer the chicken gently 5 minutes. Check for doneness. Stir in the basil and lemon juice.

Spoon the chicken over the rice and serve with lemon wedges.

calories 308 total fat 5 sat fat 1 protein 24 fiber 1 sodium (mg) 336 carbs 43ww pts 6

WOW! This looks good!

[mountainbikedyke]

Originally Posted by mountainbikedyke

Hey all- I've been eating a lot healthier these days so I've been researching different recipes, etc. The new Biggest Loser cookbook is awesome. It basically gives you calorie-saving alternatives for the foods we all typically like...

Keep up the good work!

I meant to add that this cookbook is great for us culinary-challenged guys! Of course, we ARE born with the keen ability to grill meat, which is a very healthy method of cooking...

[Corkey]

I look for recipes that keep the sodium levels below 100 mg. Sodium is a major fluid retainer, which makes one swell, and it isn't heart healthy. When I use soy sauce, I use low sodium soyu.

[WolfyOne]

It made me smile to see more of you reading and contributing to this thread.

If any of you use any of the recipes posted, could you come back and tell us what or if you liked or disliked about it? It would help others to decide if they want to make it. I know I see some I'll be happy to make when I have all the ingredients readily available........must go now and make a shopping list, lol.

[Corkey]

Asparagus Soup

Recipe courtesy Emeril Lagasse, 2003

Rated: 5 stars out of 5 Rate
Cook Time:1 hr 0 minLevel: IntermediateYield: 8 to 12 servings


Ingredients
3 pounds fresh asparagus, rinsed
8 cups chicken stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish
Directions
Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.

In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.

Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.

To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.

If one is worries about the heavy cream, use half n' half.

This is a Lagasse recipe, so there is no nutritional info. Lets just say I'm splurging.

[ruthie14]

If one is worries about the heavy cream, use half n' half.



FYI... I use nonfat evaporated milk in my atkins recipies. I have to watch my fat intake so I start using that just to try it. It works really well, particularly for alfredo sauce. lol yummmmy

[WolfyOne]

Bumpity Bump Bump Bump

I see some people are looking for healthy recipes in a new thread
Here's a bunch of them to get ya'll started