Ginger Stir Fry Vegetables

Ingredients:

1/2 cup sliced red onion
1/2 cup sliced red bell pepper
1/2 cup sliced celery stalk
12 snow peas
8 small broccoli florettes
8 rutabaga sticks
12 slices of water chestnuts
1 tsp. minced garlic
1 tsp. fresh grated ginger root
1 Tbsp. soy sauce
1/4 tsp pineapple extract
4 ounces diet 7-Up

Instructions:

In large non-stick pan stir fry the onion and garlic until they are lightly caramelized. Mix the soy sauce, the pineapple extract and the diet 7-Up together. Add the ginger and all of the remaining vegetables to the onions and continue cooking. Slowly add the diet 7-Up mixture to the vegetables to provide moisture as they cook. Cook until the diet 7-Up is evaporated, but leave the vegetables moist and crisp. Add the stir fry vegetables to the filet plate garnish and enjoy.

Baked Okra Snack

Ingredients:

1 bag frozen sliced okra
Spicy seasonings
Non-fat cooking spray

Instructions: 

Spray baking pan, then place okra in pan and sprinkle with spicy seasonings. Bake at 300° for approximately one hour. Let okra dry, then bake until golden brown at 400° and serve.

Vegetable Dip for raw vegetables

Ingredients:

One container (large or small) plain, non-fat, no sugar added, yogurt
One package of dry ranch dressing or salsa

Instructions: 

Mix dry ranch dressing packet or salsa into yogurt and add other seasonings, if desired. Use dip with raw vegetables of all types – enjoy!

Taco Lettuce Wraps

Ingredients:

1.5 lbs lean ground turkey, beef or chicken
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, minced
2 tbsp bell pepper, minced
3/4 cup water
4 oz can tomato sauce
8 large lettuce leaves from Iceberg lettuce

Directions:

Brown meat in a large skillet. When no longer pink add dry seasoning and mix well. Add onion, pepper, water and tomato sauce and cover. Simmer on low for about 20 minutes.

Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, guac and salsa.

Enjoy any time on the Ultimate Body Challenge.  May add brown rice after day 10.

Beanless Chili

Ingredients:

1 lb. of lean, ground beef, 1 onion
1 bell pepper
1 (8 oz.) can of stewed tomatoes
1 (8 oz.) can of tomato sauce
1 pkg. of chili seasoning mix

Instructions:

Season and brown lean ground beef. Strain well to remove extra fat. Mix onion, and bell pepper, then add stewed tomatoes, tomato sauce and chili mix. Simmer on low-medium temperature for approximately 10 minutes and enjoy!

Skinny Crockpot Balsamic Chicken

This is one of my favorites.  I usually put it on before bed and its ready for me to pack in my lunch the next day.   I'm the laziest cook I know, so often I substitute the onions with just onion powder and the garlic with garlic powder.  I know it doesn't taste as good, but its easy when I'm busy! - Amy

Ingredients

4-6 boneless, skinless, chicken breasts (about 40 ounces)

1 medium onion thinly sliced (Not chopped)

4 garlic cloves

1/2 cup balsamic vinegar

1 tbsp. olive oil

1 tsp each: dried oregano,basil, and rosemary

1/2 tsp thyme

ground black pepper and salt to taste

Directions

Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar.

Cook on low 6-8 hours.  After day 10, serve with whole wheat pasta. 

Another popular recipe for this adds 2 14.5 oz cans of diced tomatoes.  I don't care for them, so I just leave them out, but you could add them if you like.

Eat All You Want Soup!

Ingredients:

Cabbage (shredded)
Squash (sliced)
1 can stewed tomatoes
1 can Rotel tomatoes
1 chopped onion
1 chopped bell pepper
Several stalks of finely chopped celery
Peeled and diced turnip root
1 packet of Goya ham-flavored seasoning
1 can water chestnuts
1 container of sliced mushrooms
1 can of fat-free broth
(You may add any of the thermic vegetables to the soup.)

Instructions:

In large pot combine 1 can stewed tomatoes, 1 can Rotel tomatoes, 1 chopped onion, 1 chopped bell pepper, several stalks of finely chopped celery, peeled and diced turnip root, 1 packet of Goya hamflavored seasoning, 1 can water chestnuts, 1 container of sliced mushrooms. Bring to hard boil for 15 minutes to let veggies tenderize.

Add shredded cabbage, sliced squash, cover and turn to low. Remove from heat when cabbage and squash are tender enough for your taste.

(Note: The Goya seasoning has MSG in it, so don't add if you are sensitive to it or have allergies. Rotel tomatoes are on the spicy/hot side, so only use them if you enjoy spicy foods. If you do not care for spicy foods, use regular tomatoes instead.)

This soup is loaded with thermic vegetables, so you can eat this whenever you are hungry.

Smoked Chicken Spinach Salad

Ingredients:

1—8 oz boneless, skinless, pounded chicken breast
1 Tbsp. liquid smoke
3 cups fresh spinach cut in one inch pieces
1 Tbsp.lemon juice or red wine vinegar to taste
2 slices red onion
2 Roma tomatoes cut in 4 wedges each
2 hard-boiled eggs cut in 4 wedges each
2 rosebud radishes for garnish (Any other thermic vegetables you would like may be added or substituted.)

Instructions:

Using non-stick pan spray on the grill surface, grill or barbeque the chicken breast. Baste the chicken with zero calorie Liquid Smoke while cooking. After cooking, slice the chicken into twelve pieces and chill. Immediately before serving, toss the spinach with the dressing and place it on two chilled salad plates. Symmetrically arrange all of the remaining ingredients on the spinach. Serve immediately and enjoy.

Baked Apple

Ingredients:

1 apple diced

1 tsp cinnamon

½ tsp stevia (optional)

Butter flavored spray pam

Directions:

Preheat oven to 375 degrees. Spray pan & apple with pam. Mix apple with cinnamon & stevia. Bake for 30 minutes.

***Enjoy this beginning day 1. Eat ½ of the baked apple (that is 1 serving) mixed with ½ cup of low fat cottage cheese or 1 cup of low fat yogurt

Baked Tilapia

Ingredients: 

1lb tilapia

3 cloves garlic, crushed

1 T butter

2 T fresh lemon juice

4 tsp fresh parsley, chopped

salt and pepper

cooking spray

Directions:
Preheat oven to 400.  Melt butter in a saucepan over low heat.  Add garlic and cook for about a minute.  Remove from the heat and add lemon juice.  Spray the bottom of a baking dish with cooking spray.  Place fish on top and season with salt and pepper.  Pour lemon butter mixture over the fish and top with parsley.  Cook for about 15 minutes or until fish flakes easily with a fork.

Skinny Crock Pot Chicken & Cabbage

This recipe can be used at anytime during your 90-Day Challenge.


Ingredients:
2 half chicken breasts
1/2 head of cabbage
1 stalk celery, diced
1 small onion, sliced in rings
1 bay leaf
1/2 teaspoon black pepper

Directions:
Cover with water to 1" above the chicken & veggies.
Cook 4-5 hours on low.

The easiest meal ever and sooooo yummy!

Feel free to add carrots once you are in "maintenance".

Savory Onion Soup

Ingredients:

2 cups sliced onions
2 tsp minced garlic
1—16 oz can fat-free beef broth
1—16 oz can fat-free chicken broth
1 bay leaf
Fresh ground black pepper to taste

Instructions:

In a non-stick pan over medium high heat, stir fry onion and garlic until the onions are tender and caramelized. A few drops of water may be added as needed to prevent the onions from scorching. When the onions are tender, add the two cans of broth, the bay leaf and the fresh ground black pepper. Bring the soup to a boil. Reduce the heat and simmer for 10 minutes. Serve 8 ounces in a warm bowl and enjoy.

Roma Tomato and Red Onion Salad

Ingredients:

3 Roma tomatoes sliced
1/2 cup sliced red onions
4 Romaine lettuce leaves cut into bite size pieces
1 Tbsp. fresh basil or oregano
Red wine vinegar to taste
Fresh ground black pepper

Instructions:

Combine all ingredients and toss. Serve on chilled salad plates and enjoy.

Pudding

(Pudding flavor depends on which Body FX flavor you choose.)

Ingredients:

Fat free plain Greek yogurt - 1/2 cup
Body FX, any flavor - 1 scoop
Stevia (or 2nd choice Splenda) to taste

Instructions:

Take a 1/2 cup sugar-free plain yogurt and add 1 scoop Body FX any flavor. Add Stevia (or 2nd choice Splenda) to taste.

Hot Cappuccino

Ingredients:

8 - 10 ozs. of boiling water
2 scoops Chocolate Body FX
1 scoop Coffee FX


Instructions:

Bring water to boil. Mix Body FX and Coffee FX in a cup and add water. Stir and enjoy.

Piña Colada Smoothie

Ingredients:

1 tsp. pineapple flavoring
1/2 tsp. coconut flavoring
2 scoops Tropical Creme Body FX
8 oz. of cold water


Instructions:

Mix the ingredients listed above together in blender with ice, until desired consistency is achieved. Enjoy.

Fruit Flavored Smoothie

Ingredients:

2 scoops Tropical Creme Body FX
1 tsp. of sugar-free gelatin
Additional flavorings to taste

Instructions:

Crush 6 - 8 oz. of ice in a blender, add 6-8 oz. water to achieve the desired consistency. Pour in glass and enjoy.

Amaretto Smoothie

Ingredients:

1 tsp. of almond flavoring
2 scoops Tropical Creme Body FX
8 oz. of cold water

Instructions:

Mix the ingredients listed above together in blender with ice, until desired consistency is achieved. Enjoy.

Baked Salmon Steak

(makes two 6 oz. portions)

Ingredients:

12 ozs. Salmon steak
1 cup plain, non-fat yogurt
Fresh dill - 1 sprig
Juice of 1 lemon

Instructions:

Preheat oven to 360°. Place salmon steaks in a pan coated with olive oil spray. Spread half the yogurt over each steak, top with dill and squeeze the lemon juice over each steak. Bake for 10 to 15 minutes or until salmon flakes easily with a fork.

Substitutions: You may substitute salmon filets, halibut or tilapia.

No Shell Taco Salad

Ingredients:

ground beef, turkey or chicken
taco seasoning
lettuce
tomatoes
salsa
onions
guacamole

Instructions:

Brown ground beef, pour off all grease when cooked, crumble. Add taco seasoning mix and follow directions. Shred your favorite lettuce, add chopped tomatoes, onions, salsa, guacamole and enjoy