Flat Belly Recipes
Flat Belly Recipes
Summer is just about here and if you want to strut your stuff on the beach you will want to have a flat belly. Here are some flat belly recipes to help you get to that ultimate goal of flat belly strutting.
Pumpkin Spiced Oatmeal
To make this a flat belly meal, serve with 1 cup skim milk.
1 cup water
Pinch of salt
1/3 cup quick oats
1/4 cup canned pure pumpkin
2 tablespoons pecans, toasted and chopped (MUFA)
1/4 teaspoon ground cinnamon
2 teaspoons brown sugar
Pinch of freshly grated nutmeg
Pinch of ground cloves
1. In a saucepan over high heat, bring the water to a boil. Add the salt and oats. Cook, stirring, for 90 seconds.
2. Combine remaining ingredients in a small bowl. Reduce heat to low and stir in the pumpkin mixture.
Almond-Encrusted Chicken Breast
Serve this chicken with 1/4 cup nonfat cottage cheese and 1 cup grape tomatoes for a satisfying lunch or dinner.
5 ounces boneless, skinless chicken breast
1 tablespoon cornstarch
1/4 cup fat-free egg substitute
2 tablespoons almonds, finely chopped (MUFA)
1. Sprinkle each side of the chicken breast with cornstarch. Dip into egg substitute to coat and then sprinkle with almonds.
2. Coat a small nonstick skillet with nonstick cooking spray and heat over medium heat. Cook chicken for 5 minutes on each side or until a thermometer inserted in the thickest part registers 165 degrees F.
Balsamic Roasted Carrots
Make this a meal by pairing it with 2 cups organic mixed greens, 1 cup grape tomatoes, and 1 Thomas Multigrain Pita.
8 medium carrots, quartered lengthwise
1/4 cup extra virgin olive oil, divided (MUFA)
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Preheat oven to 450 degrees F. In a roasting pan, combine carrots, 2 tablespoons olive oil, vinegar, salt and pepper. Toss to coat.
2. Roast for 20 to 25 minutes, tossing occasionally, until lightly caramelized and tender but still firm. Drizzle with remaining oil.
Tortellini Pasta Salad
- 1 package (9 ounces) refrigerated tricolor cheese tortellini ADD TO SHOPPING LIST
- 2 cups trimmed sugar snap peas
- 2 cups baby carrots
- 2 cups broccoli florets
- 2 tablespoons pesto
- 1 cup cherry tomatoes, halved
- 40 chopped black olives
- 1/4 teaspoon ground black pepper
- fresh basil (optional)
- Place the tortellini into a large pot of boiling water. Cook according to package directions, stirring occasionally. Add the sugar snap peas, carrots, and broccoli and cook for the last 3 minutes, or until tender but still crisp.
- Drain the pasta and vegetables, and rinse with cold water. Place into a large bowl and toss with the pesto. Gently fold in the tomatoes, olives, and pepper. Garnish with basil, if using
Salmon Sandwich with Wasabi and Pickled Ginger
- 1/4 cup canola oil mayonnaise
- 1/2 teaspoon wasabi paste
- 2 cups (14.75-ounce can) canned Alaskan wild salmon, drained
- 8 thin slices 100% whole wheat bread, toasted
- 4 thin slices red onion
- 4 thin rings red bell pepper
- 4 teaspoons sliced pickled ginger
- 1 cup arugula
- Combine the mayonnaise and 1/4 teaspoon of the wasabi paste and stir until smooth. Add more wasabi, if desired, to suit your taste. Gently fold in the salmon.
- Place 4 slices of the bread on a work surface and top each with 1/2 cup of the salmon mixture, 1 onion slice separated into rings, 1 pepper ring, 1 teaspoon ginger, and 1/4 cup arugula. Top with the remaining 4 slices of bread.