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Posted by on Feb 19, 2013 in Diet Tips | 0 comments

Weight Loss Recipes

Weight Loss Recipes

Some healthy weight loss recipes for you to try soon!

 

Creamy Chicken Pappardella

Ingredients:

  • 2 chicken breasts, chopped
  • 1 onion, sliced
  • 6 cloves garlic, crushed
  • 1.5 cans light & creamy evaporated milk
  • 1 tablespoon olive oil
  • 6 sliced short cut turkey bacon
  • 3 spring onions (aka scallions) chopped
  • 375g Pappardelle Pasta
  • 3 teaspoons cornflour mixed with ¼ cup cold water
  • Salt and Pepper

 

Directions:

  1. Heat a large pot of water for your pasta.
  2. In a large non- stick fry pan or wok heat oil on med/high and cook the onion for 10 minutes, stirring.  Do not burn.
  3. Now add the bacon and cook a further 5 mins until bacon starts to colour.
  4. Add the chopped chicken and stir fry for 5 mins or until chicken is ¾ cooked.
  5. Crush your garlic and add, stirring for 30 seconds.
  6. Now add the evaporated milk, stirring, turn heat down low and simmer for 20 mins, season with salt and pepper.
  7. Meanwhile this is simmering cook your pasta as per instructions.
  8. Once your pasta is cooked, add to mixture and incorporate.
  9. Add your cornflour mixture, this will thicken the sauce.
  10. Add the spring onions and serve immediately with parmesan cheese.

 

Pulled Pork Sandwich

Ingredients:


  • 1 1/2 teaspoons salt-free chili powder
  • teaspoon smoked paprika
  • teaspoon dry mustard powder
  • Salt
  • Pepper
  • pound pork tenderloin, cut into 2-inch-thick medallions
  • cups shredded cabbage mix for coleslaw
  • tablespoons apple cider vinegar
  • teaspoon apple cider vinegar
  • tablespoons snipped fresh chives
  • tablespoon spicy brown mustard
  • teaspoons spicy brown mustard
  • 1/3 cup barbecue sauce
  • tablespoon water
  • soft whole wheat hamburger buns, lightly toasted
    • DIRECTIONS
    • Fill 6-quart saucepot with 1 inch water and add steamer insert. Cover; heat to boiling on high. Reduce heat to medium.
    • In small bowl, combine chili powder, smoked paprika, dry mustard, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Rub spices all over pork. Place pork in steamer; cover and steam 18 to 20 minutes or until pork is 145 degrees F in center, turning over once.
    • Meanwhile, in medium bowl, toss cabbage mix with 2 tablespoons vinegar, chives, 1 tablespoon mustard, and 1/8 teaspoon salt; set aside.
    • Transfer pork to plate. Discard water in pot; remove steamer. When cool enough to handle, shred pork into bite-size pieces.
    • Return pork to saucepot. Stir in barbecue sauce, 1 tablespoon water, and remaining 2 teaspoons mustard and 1 teaspoon vinegar. Cook on medium until hot, stirring frequently. Divide pork and slaw among buns.
    • Serve each sandwich with: corn on the cob (60 calories) with smoky butter made from 2 teaspoons light butter (35 calories) and a pinch of smoked paprika.
    • Nutritional Information (per serving):
      Calories 300; Total Fat 6g; Saturated Fat 1.5g; Cholesterol 60mg; Sodium 690mg; Total Carbohydrate 33g; Dietary Fiber 5g; Protein 27g

 

Chipotle-Orange-Glazed Salmon

Ingredients:

 

  • cup quinoa, rinsed
  • orange
  • chipotle chile in adobo sauce
  • teaspoons adobo sauce (from chipotle chiles)
  • clove garlic, peeled
  • 1/2 teaspoon ground cumin
  • bunch radishes, trimmed, halved, and thinly sliced
  • 1/2 cup (from 1 ear) fresh corn kernels
  • 1/2 cup fresh cilantro leaves, chopped
  • green onions, sliced
  • Salt
  • pieces (5 ounces each) skinless salmon fillet

 

Directions:

Arrange oven rack 4 to 6 inches from broiler heat source. Preheat broiler on high. Line jelly-roll pan with foil. In 2-quart saucepan, prepare quinoa as label directs. Transfer to bowl.

Meanwhile, from orange, grate 1 teaspoon peel and squeeze 1/2 cup juice. In blender, puree chipotle, adobo sauce, garlic, cumin, and orange juice.

To bowl with quinoa, stir in radishescorncilantro, green onions, orange peel, and 1/8 teaspoon salt.

Arrange salmon on prepared pan. Sprinkle with 1/8 teaspoon salt, then brush generously on all sides with chile mixture. Broil 5 to 7 minutes or until just opaque throughout. Serve salmon on quinoapilaf.

Nutritional Information (per serving):
Calories 365; Total Fat 8g; Saturated Fat 2g; Cholesterol 66mg; Sodium 240mg; Total Carbohydrate 35g; Dietary Fiber 4g; Protein 36g

 

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