Breakfast Huevos Rancheros

(makes 4 servings)

Ingredients:

• 1 tsp. ground cumin
  
  


• 1 can (15 oz) no-salt-added pink beans, rinsed and drained
  
  


• 4 scallions, sliced
  
  


• 1 small red bell pepper, cut into thin strips
  
  


• ½ cup reduced-sodium chicken broth
  
  


• 2 minced cloves garlic
  
  


• 4 eggs
  
  


• 1 cup sliced avocado
  
  


• 4 Tbsp. fat-free Greek yogurt
  
  


• 4 Tbsp. salsa
  
  


• 8 corn tortillas (6-inch diameter), toasted
  
  


• dash of hot-pepper sauce (optional)
  
  

Preparation:

• Heat a 10-inch nonstick skillet over medium-high heat. Add cumin and cook, stirring occasionally, until fragrant (about 30 seconds). Add beans, scallions, bell pepper, chicken broth and garlic. Bring to a boil then reduce heat so the mixture simmers. Cook until the vegetables are tender and most of the broth is evaporated, 8 minutes. Smash beans with back of a large spoon until lumpy.
  
  


• Use back of spoon to make 4 indentations in beans mixture. Working one at a time, break each egg into custard cup and pour in each indentation. Cover and until the eggs are cooked to the desired doneness (about 8 minutes).
  
  


• Scoop each portion of egg-topped bean mixture onto plate. Scatter avocado slices over and around beans. Top each serving with 1 Tbsp. of yogurt and 1 Tbsp. of salsa. Serve with tortillas and hot-pepper sauce, if desired.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving : 331 Calories, 16 g Protein, 42 g Carbohydrates, 10 g Dietary Fiber, 12 g Fat, 3 g Saturated Fat, 245 mg Sodium

Cranberry Pecan Scones

(makes 8 servings)

Ingredients:

• 2 cups whole wheat pastry flour
  
  


• 1 cup chopped pecans
  
  


• 2 teaspoons baking powder
  
  


• ½ teaspoon baking soda
  
  


• ½ teaspoon salt
  
  


• 1¼ cups low-fat vanilla yogurt
  
  


• 2 Tablespoon canola oil
  
  


• 1 teaspoon freshly grated orange zest
  
  


• ⅔ cup dried sweetened cranberries
  
  


• Low-fat cooking spray
  
  

Preparation:

• Preheat oven to 400 degrees F. Lightly coat a 9-inch round baking pan with cooking spray.
  
  


• In large-size bowl, whisk flour, pecans, baking powder, baking soda and salt.
  
  


• In small-size bowl, whisk yogurt, oil and orange zest.
  
  


• Make a well in center of flour mixture. Add yogurt mixture and cranberries. Stir until blended.
  
  


• Press into prepared pan. Score dough with knife to form 8 triangles. Bake until lightly browned and a wooden toothpick inserted in the center comes out clean (about 20-25 minutes).
  
  

Make 8 Servings:

Weight loss recipes Amount Per Serving : 308 Calories, 6 g Protein, 38 g Carbohydrates, 5 g Dietary Fiber, 15 g Fat, 1.5 g Saturated Fat, 350 mg Sodium

Egg, Bacon & Cheese Breakfast Sandwich

(makes 1 servings)

Ingredients:

• 3 large egg whites


• 1 multigrain English muffin


• 1 oz Canadian bacon, cooked


• 1 slice (1 oz) low-fat sharp Cheddar cheese


• 1 cup fresh blueberries

Preparation:

• Scramble egg whites and place on half of toasted English muffin. Add Canadian bacon and cheese and top with muffin half. Serve with blueberries and 1 cup green tea or coffee.

Make 1 Servings:

Weight loss recipes Amount Per Serving : 380 Calories, 29 g Protein, 55 g Carbohydrates, 8 g Dietary Fiber, 7 g Fat, 3 g Saturated Fat, 871 mg Sodium

Savory Salmon Skillet

(makes 4 servings)

Ingredients:

• ⅔ cup fat-free sour cream
  
  


• 1 teaspoon freshly squeezed lemon juice
  
  


• 2½ teaspoons fresh dill chopped
  
  


• 1 Tablespoon olive oil
  
  


• 1 packaged (28 ounces) frozen diced potatoes with onions and peppers (also called O’Brien potatoes)
  
  


• 2 cups cooked wild salmon (about ½ pounds)
  
  


• ⅓ cup chopped scallions
  
  


• 1 teaspoon Dijon mustard
  
  


• Salt and freshly ground black pepper (For seasoning)
  
  

Preparation:

• In a small-size bowl, blend sour cream, lemon juice and 1½ tablespoons of the dill. Season with salt and freshly ground black pepper to taste then set aside.
  
  


• Coat large-size nonstick skillet with cooking spray. Add olive oil and place over medium heat. Spread potatoes evenly over bottom of pan. Cover and cook, stirring occasionally, until heated through (about 10 minutes). Remove cover, raise heat to medium-high, and press potatoes with large spatula. Cook, turning occasionally, until potatoes brown and begin to crisp, about 5 minutes.
  
  


• Combine salmon, scallions, mustard, and remaining dill in a bowl while potatoes cook. Season with salt and pepper. Add salmon mixture to skillet, combining with potatoes by turning sections with spatula (try not to break up potatoes). Cook about 2 minutes or until heated through. Serve with dill cream.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving : 310 Calories, 17 g Protein, 43 g Carbohydrates, 4 g Dietary Fiber, 8.5 g Fat, 1.5 g Saturated Fat, 156 mg Sodium

Thai Noodle Salad

(makes 4 servings)

Ingredients:

• 6 oz. dried vermicelli, cook according to package instructions
  
  


• ¼ cup low-sodium soy sauce
  
  


• ¼ cup chicken broth (or vegetable broth)
  
  


• 2 tbsp peanut butter
  
  


• 1 tbsp fresh lime juice
  
  


• 1 tsp minced fresh ginger
  
  


• ½ tsp crushed red pepper
  
  


• 1 tsp minced garlic cloves
  
  


• 1½ cups chopped cooked chicken
  
  


• 1 red sweet pepper, seeded and cut into thin strips
  
  


• 3 green onions, cut diagonally into ½” pieces
  
  


• ¼ cup chopped fresh cilantro
  
  


• Lime wedges for garnish
  
  

Preparation:

• Combine soy sauce, chicken broth, peanut butter, lime juice, ginger, crushed red pepper in a medium-size saucepan. Cook over medium-low heat until peanut butter is melted.
  
  


• Add cooked pasta and toss to coat evenly.
  
  


• Stir in cooked chicken, sweet pepper, green onions and cilantro.
  
  


• Serve with lime wedges.
  
  

Make 4 Servings:

Weight Loss Recipes Amount Per Serving(¼ of recipe (185 g)): 317 Calories, 25 g Protein, 38 g carbohydrates, 2 g Dietary Fiber, 7 g fat, 1 g saturated fat, 45 mg cholesterol, 882 mg sodium

Penne with Spring Vegetables

(makes 6 servings)

Ingredients:

• Non-fat cooking spray
  
  


• ½ cup onion, chopped
  
  


• 2 cloves garlic, finely chopped
  
  


• 1 lb. fresh asparagus, trimmed and cut into small pieces
  
  


• 2½ cups cherry tomatoes, halved
  
  


• 2 cups yellow squash, cubed
  
  


• ¾ cups low sodium chicken broth
  
  


• 1 (16 oz.) package of penne pasta (cook according to package instructions, drain)
  
  


• 6 fresh basil leaves, thinly sliced
  
  


• Salt and pepper, to taste (optional)
  
  

Preparation:

• Spray a large skillet with cooking spray then heat over medium heat.
  
  


• Add garlic and onion then cook for about 3 minutes, stirring often.
  
  


• Add asparagus and cook an additional 3 minutes.
  
  


• Stir in the tomatoes and squash and cook for about 3 minutes.
  
  


• Add the broth and reduce heat to medium low and simmer, uncovered for about 5 minutes. Add salt and pepper, to taste.
  
  


• Toss pasta with the vegetable mixture and basil then serve.
  
  

Make 6 Servings:

Weight Loss Recipes Amount Per Serving(1/6 of recipe (296 g)): 330 Calories, 13 g Protein, 66 g carbohydrates, 5 g Dietary Fiber, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 23 mg sodium

Tortillas with Cucumbers and Eggplant

(makes 2 servings)

Ingredients:

• 4 tbsp olive oil
  
  


• 1 medium eggplant, thinly sliced
  
  


• ⅓ cup fresh mint, chopped
  
  


• ⅓ cup cilantro, chopped
  
  


• 2 tbsp chives, chopped
  
  


• 1 green chili, seeded and thinly sliced
  
  


• 7 oz. low-fat yogurt
  
  


• 2 tbsp mayonnaise
  
  


• 2 large flour tortillas
  
  


• Salt and pepper to taste
  
  


• Paprika to garnish
  
  

Preparation:

• Heat the olive oil in a frying pan. Add the eggplant and sauté until golden brown (about 10 minutes). Drain and set aside to cool.
  
  


• In a medium bowl, mix mint, cilantro, chives, chili, yogurt and mayonnaise. Add salt and pepper to taste.
  
  


• Arrange the eggplant slices over the tortillas.
  
  


• Spread yogurt sauce evenly over eggplant.
  
  


• Arrange cucumber slices on top of sauce.
  
  


• Roll up each tortilla and sprinkle paprika to garnish and serve.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(1 filled tortilla (250 g)): 303 Calories, 9 g Protein, 42 g carbohydrates, 6 g Dietary Fiber, 12 g fat, 2 g saturated fat, 3 mg cholesterol, 292 mg sodium

Spicy Beef Wraps

(makes 6 servings)

Ingredients:

• 1 lb. beef top sirloin, ¾" thick , trimmed of excess fat
  
  


• 6 flour tortillas, 6” – 8” in diameter
  
  


• 1½ tbsp chili powder
  
  


• 1 cup no-fat sour cream
  
  


• 2 tsp dried oregano
  
  


• 1 tsp ground cumin
  
  


• 1 tbsp prepared horseradish
  
  


• 6 cups lettuce, shredded
  
  


• 1 large tomato, chopped
  
  


• ½ large red onion, chopped
  
  

Preparation:

• Preheat broiler in oven and set rack about 3” – 4” below heating elements.
  
  


• In a small-sized bowl, combine chili powder, cumin and oregano. Rub the spice mixture over both sides of the beef and let stand for about 15 minutes at room temperature.
  
  


• Place beef on a broiler pan and heat broiler in oven until medium-done (about 5 minutes) or until desired doneness.
  
  


• Cut beef into ⅛” slices.
  
  


• Warm tortillas according to package instructions.
  
  


• In a small-sized bowl, combine the sour cream and horseradish. Spread 3 tbsp of the sour cream mixture over the top of each tortilla.
  
  


• Top each tortilla with 1 cup of lettuce. Sprinkle with the chopped red onion and tomatoes.
  
  


• Divide beef into equal portions and top each tortilla with beef.
  
  


• Fold one end of a tortilla up about 1” over filling then fold the left and right sides over the folded end, overlapping and serve.
  
  

Make 6 Servings:

Weight loss recipes Amount Per Serving(1 wrap (262 g)): 359 Calories, 22 g Protein, 34 g carbohydrates, 4 g Dietary Fiber, 15 g fat, 5 g saturated fat, 54 mg cholesterol, 301 mg sodium

Pasta with Peas and Basil Cream Sauce

(makes 4 servings)

Ingredients:

• 6 oz. bowtie, penne or your favorite pasta
  
  


• 1 cup fresh or frozen peas, drained
  
  


• 1 (12 oz.) can of non-fat evaporated milk
  
  


• 1 tbsp all-purpose flour
  
  


• 2 tbsp fresh thyme, chopped
  
  


• 1 clove garlic, smashed and finely chopped
  
  


• 2 oz. prosciuitto, chopped
  
  


• ¼ cup shredded Parmesan cheese
  
  

Optional garnishes (Nutrition Facts are calculated without these items):

• 1 tbsp shredded Parmesan cheese
  
  


• Fresh ground black pepper
  
  


• 1 tbsp fresh thyme, chopped
  
  

Preparation:

• In a serving bowl, cook pasta according to package instructions, drain, then set aside.
  
  


• While the pasta is cooking. In a mediusized saucepan, add about ½ cup of water and bring to boil. Cook peas for about 10 minutes then drain and discard remaining water in saucepan. Return peas to saucepan.
  
  


• Whisk together the milk and flour in a small-sized bowl then pour over the peas. Add the thyme and garlic then stir to combine. Raise heat to medium and stir until thickened.
  
  


• Add the Parmesan cheese and prosciutto and continue stirring until cheese is melted and mixture is combined then pour over the pasta.
  
  


• Toss pasta until well-coated with the sauce then serve with optional garnishes.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (200 g)): 331 Calories, 22 g Protein, 51 g carbohydrates, 3 g Dietary Fiber, 4 g fat, 2 g saturated fat, 19 mg cholesterol, 609 mg sodium

Mostaccioli With Beans

(makes 6 servings)

Ingredients:

• 3 cups uncooked mostaccioli pasta (or similar pasta shape like penne)
  
  


• 2 red bell peppers, seeded and chopped
  
  


• ½ lb. fresh asparagus, trimmed and cut into small sized pieces
  
  


• 1 onion, chopped (½ cup)
  
  


• 2 cloves garlic, minced
  
  


• 1 (14.5oz.) can diced tomatoes, undrained
  
  


• ½ cup low sodium vegetable or chicken broth
  
  


• 1 tbsp chopped fresh or ½ tsp dried rosemary leaves, crumbled
  
  


• 2 cups lightly packed fresh spinach leaves
  
  


• 1 (15oz.) can cannellini beans, drained
  
  


• ⅓ cup low-fat Parmesan cheese
  
  


• Low-fat cooking spray
  
  

Preparation:

• Cook and drain pasta according to package instructions.
  
  


• While pasta is cooking, spray a 4-quart Dutch oven with low-fat cooking spray and heat over medium-high heat.
  
  


• Cook asparagus, red bell pepper, onion and garlic until vegetables are crisp-tender (about 6 minutes).
  
  


• Add tomatoes, broth, and rosemary to vegetable mixture and stir until blended.
  
  


• Reduce heat and simmer, uncovered for 3 minutes.
  
  


• Stir in cannellini beans and spinach and simmer until spinach is wilted.
  
  


• Toss vegetable mixture with the cooked pasta and sprinkle with Parmesan cheese as desired.
  
  

Make 6 Servings:

Weight loss recipes Amount Per Serving(1/6 of recipe (324 g)): 313 Calories, 14 g Protein, 62 g carbohydrates, 7 g Dietary Fiber, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 467 mg sodium

Linguine with Olives, Eggplant and Artichokes

(makes 6 servings)

Ingredients:

• 2 tsp olive oil, divided
  
  


• 4 small eggplants, quartered
  
  


• 1 (14 oz.) can artichoke hearts, drained and halved
  
  


• 1 red onion, chopped
  
  


• 2 garlic cloves, crushed
  
  


• 1 tbsp fresh squeezed lemon juice
  
  


• 2½ cups canned peeled tomatoes with juice
  
  


• 2 tsp sugar
  
  


• 2 tbsp tomato paste
  
  


• 1 cup pitted black olives
  
  


• 12 oz. linguine
  
  


• Salt and pepper to taste (Nutrition Fact calculated without added salt.)
  
  


• Fresh thyme leaves (optional)
  
  

Preparation:

• In a large-sized saucepan, heat 1 tbsp olive oil over medium heat.
  
  


• Add onion, garlic, lemon juice and eggplant and cook until lightly browned (about 5 minutes), stirring occasionally.
  
  


• Stir in tomatoes, sugar and tomato paste then raise heat and bring to a boil. Reduce heat to low and simmer, covered, for about 20 minutes.
  
  


• Add artichoke hearts, black olives and continue to simmer for about 5 minutes.
  
  


• Cook linguine according to package instructions. Drain pasta and add to a large-sized bowl. Toss with remaining olive oil. Add tomato mixture and toss well to coat.
  
  


• Add salt and pepper to taste. Serve immediately garnished with fresh thyme.
  
  

Make 6 Servings:

Weight loss recipes Amount Per Serving(1/6 of recipe (399 g)): 380 Calories, 17 g Protein, 63 g carbohydrates, 9 g Dietary Fiber, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 571 mg sodium

Garlic and Corn Risotto

(makes 4 servings)

Ingredients:

• 3¾ cups fat-free chicken broth
  
  


• 4 cloves garlic, chopped
  
  


• 1 cup uncooked Arborio or long grain rice
  
  


• 2 cups frozen whole kernel corn
  
  


• ¼ cup low-fat Mozzarella cheese
  
  


• ⅓ cup low-fat Parmesan cheese
  
  


• ¼ cup fresh parsley or cilantro, chopped
  
  

Preparation:

• In a large saucepan, bring ⅓ cups of the broth to boil. Add garlic, cook for about 1 minute, stirring occasionally.
  
  


• Stir in rice and corn then cook for about 1 minute.
  
  


• Add remaining broth and bring to a boil then reduce heat to medium-heat. Cook uncovered until rice is tender and creamy (about 15 to 20 minutes), stirring often to absorb liquid.
  
  


• Remove from heat then add Parmesan cheese, Mozzarella cheese and parsley.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (372 g)): 339 Calories, 16 g Protein, 56 g carbohydrates, 3 g Dietary Fiber, 6 g fat, 3 g saturated fat, 10 mg cholesterol, 10 mg sodium

Black Beans and Rice

(makes 4 servings)

Ingredients:

• 1½ tbsp vegetable oil or olive oil
  
  


• ½ onion, chopped
  
  


• 2-3 cloves garlic, pressed or minced
  
  


• 2 cups cooked rice, cooled to room temperature
  
  


• 1 (15oz.) can black beans, or about 2 cups of home-cooked black beans
  
  


• 1 cup broccoli florettes, chopped
  
  


• 1 cup tomato, chopped
  
  


• ½ cup mozzarella cheese, grated
  
  


• 2 tbsp fresh cilantro, chopped
  
  

Preparation:

• Sauté onions and garlic in oil for 3 minutes.
  
  


• Add rice, broccoli and beans. Cover and cook, stirring occasionally, until broccoli turns bright green.
  
  


• Stir in tomato and cilantro.
  
  


• Sprinkle cheese over mixture and let melt.
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (273 g)): 341 Calories, 17 g Protein, 45 g carbohydrates, 10 g Dietary Fiber, 11 g fat, 4 g saturated fat, 16 mg cholesterol, 550 mg sodium

Corn, Potato and Tuna Chowder

(makes 6 servings)

Ingredients:

• 2 tbsp vegetable oil (or olive oil, canola oil)
  
  


• ¾ cup chopped onion
  
  


• ¾ cup sliced celery
  
  


• 3 large scrubbed potatoes, cut into small cube
  
  


• 2½ cups water
  
  


• ¼ tsp black pepper
  
  


• 2 tbsp flour
  
  


• 3 cups low-fat milk
  
  


• 2 cups fresh or frozen corn kernels
  
  


• 1 (6 oz.) can of (water-packed) tuna fish, drained
  
  

Preparation:

• In a large-size saucepan, heat vegetable oil in over medium-high heat. Add onion and celery and cook until onion is tender.
  
  


• Add potatoes, water and black pepper. Bring to a boils then reduce to medium heat. Simmer for about 15-20 minutes) or until potatoes to soften.
  
  


• In a medium-size bowl, mix flour and 2 tbsp low-fat milk to make a smooth paste. Stir in the rest of the milk until combined then pour into potato mixture. Stir in corn. Heat over medium heat, cover and simmer for about 10 minutes then stir in tuna and serve.
  
  

Make 6 Servings:

Weight loss recipes Amount Per Serving(1/6 of recipe (432 g)): 345 Calories, 17 g Protein, 54 g carbohydrates, 6 g Dietary Fiber, 8 g fat, 2 g saturated fat, 18 mg cholesterol, 183 mg sodium

Vegetarian West African Soup

(makes 8 servings)

Ingredients:

• 2 cups chopped onions
  
  


• 2 tsp olive oil (or vegetable oil)
  
  


• ⅓ cup peanut butter
  
  


• 6 cups sweet potatoes, peeled and cut into 1” cubes
  
  


• 1 tbsp ground cumin
  
  


• ¼ tsp salt
  
  


• ½ tsp pepper
  
  


• ¼ tsp cayenne pepper
  
  


• 2 (15.5 oz.) cans garbanzo beans, undrained
  
  


• 2 (14.5 oz.) cans low-sodium vegetable broth
  
  


• 1 (28 oz.) can diced or crushed tomatoes, undrained
  
  

Preparation:

• Heat olive oil over medium-high heat in a large-size saucepan and sauté onions until lightly browned.
  
  


• Stir in the butter, potatoes, cumin, salt, pepper, cayenne pepper, beans, broth, and tomatoes then raise heat to bring to a boil.
  
  


• Reduce heat, cover and simmer until sweet potatoes are softened (about 45 minutes).
  
  

Make 8 Servings:

Weight loss recipes Amount Per Serving(⅛ of recipe (446 g)): 386 Calories, 16 g Protein, 61 g carbohydrates, 11 g Dietary Fiber, 10 g fat, 2 g saturated fat, 0 mg cholesterol, 391 mg sodium

Vietnamese Pho Beef Noodle Soup

Serves 4

Prep time: 40 minutes

Total time: 45 minutes

ingredients:

• 2 tsp canola oil
  
  


• 1 medium onion, peeled and quartered
  
  


• 1 2” piece fresh ginger, peeled and roughly chopped
  
  


• 1 tsp five-spice powder
  
  


• 6 cups low-sodium beef broth
  
  


• 1½ tbsp Asian fish sauce ("nuoc mam" or "nam pla")
  
  


• 1½ tsp sugar
  
  


• Freshly ground black pepper
  
  


• 6 oz. dried rice noodles or rice vermicelli (Soaking the rice noodles before cooking may seem like an extra step, but it helps release some of their starch so they don't clump and the broth stays clear.)
  
  


• 8 oz. flank steak, well trimmed and thinly sliced
  
  


• Fresh mint sprigs, fresh cilantro sprigs, fresh mung bean sprouts, chopped scallions, thinly sliced serrano chili, and 2-3 lime wedges, for garnish
  
  


• 1 small onion, peeled and sliced in paper-thin rounds
  
  


• The seasonings and noodles can be found in the Asia section of large supermarkets.
  
  

Preparing

• In a heavy saucepan, heat oil over medium-high. Add onion and ginger; sauté until onions are lightly browned (about 5 minutes). Add five-spice powder; stir until fragrant (about 30 seconds). Pour in beef broth and bring to a boil. Reduce heat and cover; simmer for about 15 minutes. Strain broth into a clean saucepan (discard onion and ginger). Stir fish sauce, sugar, and black pepper to taste into the broth; keep warm over low heat.
  
  


• While the broth is simmering, soak rice noodles in hot water (do not boil) in a wide bowl until softened (about 20 minutes). Rinse the noodles well in cold water, then drain. Bring a large pot of water to boil.
  
  


• Arrange the mint and other garnishes on a serving platter. Bring broth back to a boil.
  
  


• Transfer softened noodles to the pot of boiling water; cook for about 30 seconds, drain, and divide among 4 deep soup bowls. Arrange some of the raw steak slices over the noodles, and scatter some of the onion rounds over the steak. Ladle boiling broth into each bowl (the beef slices should cook or brown in the boiling broth.). Serve the soup immediately with the garnishes so everyone can customize their own bowl.
  
  

Nutrition score per serving (2 cups): 350 calories, 7 g fat, 2 g saturated fat, 51 g carbs, 20 g protein, 2 g Dietary fiber, 51 mg calcium, 2 mg iron, 1,308 mg sodium

Lentil Soup

(makes 4-6 servings)

Ingredients:

• 2 cups dry lentils, picked over and rinsed
  
  


• 4 cups water
  
  


• 2 finely chopped carrots
  
  


• 1 (15 oz.) can chopped tomatoes
  
  


• 3 finely chopped garlic cloves
  
  


• 1 finely chopped onion
  
  


• 1 tbsp fresh parsley, or ½ tbsp dried flakes
  
  


• ¼ tsp cumin
  
  


• ¼ tsp cayenne pepper
  
  


• ½ tsp salt
  
  

Preparation:

• Pour water in a large-size saucepan. Add the lentils, bring to a boil then reduce heat, cover and simmer. Cook for about 15 minutes.
  
  


• Stir in carrots, tomatoes, garlic, onion and seasonings.
  
  


• Cover and cook another until lentils are tender (about 15 minutes).
  
  

Make 4 Servings:

Weight loss recipes Amount Per Serving(¼ of recipe (284 g)): 387 Calories, 29 g Protein, 70 g carbohydrates, 32 g Dietary Fiber, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 594 mg sodium

Rosemary and Sweet Onion Focaccia

(makes 6 servings)

Ingredients for recipe:

• 3½ cups all-purpose flour
  
  


• 1 tsp white sugar
  
  


• 1 tsp salt
  
  


• 1 tbsp active dry yeast
  
  


• 1 cup water
  
  


• 2 tbsp vegetable oil
  
  


• 1 egg
  
  


• Non-fat cooking spray
  
  


• 1 tsp dried rosemary, crushed
  
  


• 1 sweet onion, thinly sliced and separated into rings
  
  


• ¼ cup Parmesan cheese, grated
  
  

Preparation:

• In a large bowl, combine 1 cup of the flour, salt ,sugar, yeast and mix well.
  
  


• Heat water and vegetable oil until warm, and add to flour mixture and then add the egg. Blend with an electric mixer at low speed until moistened. Beat for 2 additional minutes.
  
  


• Gradually add 1-¾ cups flour while beating, until dough pulls away from side of bowl. Knead in ¾ cup flour on floured surface.
  
  


• Cover dough with a bowl, and let stand for 5 minutes.
  
  


• Spray a baking sheet with non-fat cooking spray. Press the dough out evenly onto the pan. Cover with a damp cloth and let rise for 20-30 minutes.
  
  


• Preheat oven to 400ºF.
  
  


• Uncover dough, and press indentations with your fingers at 1” intervals. Spray dough lightly with non-fat cooking spray and sprinkle with crushed rosemary and Parmesan cheese. Arrange onion rings evenly over the dough. Sprinkle lightly with salt.
  
  


• Bake at 400 degrees F for 15 minutes, until golden brown.
  
  


• Cut into wedges and serve warm.
  
  

Make 6 Servings:

Weight Loss Recipes Amount Per Serving (1/6 of recipe (111 g)): 350 Calories, 11 g Protein, 59 g carbohydrates, 3 g Dietary Fiber, 7 g fat, 1 g saturated fat, 38 mg cholesterol, 463 mg sodium

Pumpkin Muffins

(makes 9 muffins)

Ingredients for recipe:

• 2 medium eggs, beaten
  
  


• 1 cup sugar
  
  


• 1 cup pumpkin, canned
  
  


• 1 tsp baking soda
  
  


• 1⅔ cup all-purpose flour
  
  


• ¾ cup vegetable oil
  
  


• ¼ cup water
  
  


• ¾ tsp salt
  
  


• ½ tsp ground cloves
  
  


• ½ tsp nutmeg
  
  


• ½ tsp baking powder
  
  


• ½ tsp cinnamon
  
  


• ½ cup nuts, chopped (optional)
  
  

Preparation:

• Preheat oven to 350 degrees F.
  
  


• In a medium mixing bowl, combine eggs, sugar, pumpkin, vegetable oil, and water
  
  


• Stir together flour, baking soda, salt, baking powder, and spices in a separate bowl.
  
  


• Add dry ingredients to wet, and stir to blend.
  
  


• Pour the batter ¾ into the prepared muffin pan
  
  


• Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Remove from pan right away.
  
  


• Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them.
  
  

Make 9 Servings:

Weight Loss Recipes Amount Per Serving (1 muffin (98 g)): 307 Calories, 21 g Protein, 42 g carbohydrates, 2 g Dietary Fiber, 14 g fat, 2 g saturated fat, 42 mg cholesterol, 421 mg sodium

Banana Raisin Muffins

(makes 6 muffins)

Ingredients for recipes:

• ½ cup sugar
  
  


• 1 tsp baking soda
  
  


• ¼ cup vegetable oil
  
  


• ¼ tsp salt
  
  


• ¼ cup low-fat milk
  
  


• ¾ cup flour
  
  


• ¾ cup whole wheat flour
  
  


• 2 medium bananas, mashed (around 1 cup)
  
  


• 1 tsp vanilla
  
  


• ⅓ cup raisins (optional)
  
  

Preparation:

• Preheat oven to 375ºF
  
  


• In a large bowl add sugar, baking soda, salt and flour into a bowl. Stir well to combine ingredients.
  
  


• Add vegetable oil, low-fat milk, mashed bananas and vanilla; mix just until flour is moistened. Fold in raisins.
  
  


• Use a non-stick muffin pan, muffins paper, or coat the pan with oil or cooking spray. Fill muffin cups approximately ⅔ full with batter.
  
  


• Bake for 15-20 minutes or until golden brown. Remove from pan right away and let cool
  
  

Make 6 Servings:

Weight Loss Recipes Amount Per Serving (1 muffin (115 g)): 315 Calories, 5 g Protein, 55 g carbohydrates, 4 g Dietary Fiber, 10 g fat, 1 g saturated fat, 0 mg cholesterol, 321 mg sodium