Orange Dream Weight Loss Shake

Ingredients:

2 scoops Body FX Chocolate or Tropical Crème
2 tsp. orange extract
6-8 ice cubes
8 oz water

Instructions:

Mix the ingredients listed above together in blender. Enjoy.

Turkey & Brown Rice Stuffed Acorn Squash

Ingredients:

1 lb Fresh Ground White Turkey 97/3 Extra Lean
1 Green Bell Pepper chopped
1/2 Onion chopped
2 Cups Cooked Instant Whole Grain Brown Rice
2 Acorn Squash
2 tsp A.C. Leggs Pork Sausage Seasoning Mix

Instructions:

Cut squash in half; remove and discard seeds. Also cut the ends off of the squash. Place squash cut side down on a microwave-safe plate lightly coated with extra virgin olive oil. Microwave on high for 6-8 minutes or until tender.
Cook Turkey with Onion and Bell Pepper over medium heat until meat is no longer pink; drain.
Turn squash cut side up and scoop out all but 1/4 inch lining. Add with rice to turkey mixture
Scoop turkey, rice, squash mixture into squash hull.
Place into oven-safe dish and bake at 350 for 20 minutes.
Serve immediately.

Bubba Gump inspired Shrimp & Veggie Skewers

Ingredients:

24 raw jumbo shrimp, peeled and deveined
1 Zucchini
1 Yellow Squash
1 Green Bell Pepper
1 Red Bell Pepper
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) sherry vinegar or red wine vinegar
1/8 tsp (1 mL)sea salt
1/4 tsp (1 mL) pepper


Instructions:

Cut veggies in half lengthwise.
Cut crosswise into 3/4-inch (2 cm) thick chunks.
Alternately thread veggies and shrimp onto each of 8 more soaked wooden skewers.
In small bowl, whisk together oil, vinegar, salt and pepper.
Brush over skewers.
Cover and refrigerate for 1 hour.
Place skewers on greased grill over medium-high heat.
Close lid and grill, turning once, until shrimp are pink and veggies are softened, about 4-6 minutes.

Crockpot Lemon Pepper Chicken

Ingredients:

1 lb Boneless Skinless Chicken Breast
2 tbsp Olive Oil
1 cup lemon juice
Lemon Pepper seasoning
Garlic Powder

Instructions:

Add lemon juice and olive oil to crock, then put in the chicken and season with lemon pepper and garlic as desired.  Cook on low 6-8 hours.

Crockpot Mexican Chicken

Ingredients:


2 cups Picante Sauce or Salsa
1 lb Boneless Skinless Chicken Breast

Instructions:


Put in crock pot and cook on low for 6-8 hours.

Can shred meat and use in whole wheat tortillas or lettuce wraps if desired.

CINCO DE MAYO: Hot n’ Spicy Stuffed Peppers

Celebrate Cinco de Mayo with this Healthy Twist!

Ingredients:

2 large bell peppers (red or green)
1.5 tsp olive oil + 2 TB water
1/4 cup onion, chopped
8 oz. cooked chicken breast, cut into bite-sized pieces
1/2 c canned diced tomatoes, no salt added
1 TB lime juice
1/2 tsp each: cilantro, garlic powder, cayenne pepper (more or less depending upon your desired heat), ground cumin
1 packet stevia
Sea salt, to taste (optional)
3/4 cup cooked brown rice (after day 10 only)

Instructions:

Preheat oven to 375 F
Carefully slice the tops off of the peppers (approximately ¼ inch from top). Remove the seeds. Wrap peppers in aluminum foil and place on baking dish. Put in oven and bake for approximately 15 minutes.

In the meantime, heat oil and water in skillet pan over medium heat and add onion. Cook approximately 5 minutes until onions are tender. Add chicken, tomatoes, lime juice, cilantro, garlic powder, cayenne, cumin, stevia, and sea salt. Stir well and allow to cook together for 5 minutes.

Add brown rice to skillet and mix to thoroughly combine all ingredients. Remove from heat and set aside.
Remove the peppers from the oven and spoon half of the mixture into each of the peppers. Return peppers to the oven and cook for an additional 15 minutes. Enjoy!!

Nutrition Data:
Per stuffed pepper (recipe makes 2): 264 calories, 27 grams protein, 28 grams carbohydrates, 5 grams fat

Recipe originally posted at Fitness Rx.

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

Shrimp Scampi

Ingredients:

1 lb peeled & deveined shrimp

¼ cup fresh lemon juice

½ cup of low sodium chicken stock

5 to 8 fresh garlic cloves minced

3 tb fresh parsley

Crushed red pepper (use according to how spicy you like it)

2 tsp olive oil

1 tsp butter

Directions:

Heat olive oil in pan over medium heat. Add shrimp, crushed red pepper & garlic. Sautee until shrimp is pink. Remove shrimp from pan. Add chicken stock, lemon juice, butter & parsley. Boil over medium high heat for 5 minutes. Remove from heat & toss shrimp in sauce mixture. Enjoy!

***Enjoy this on days 1 though 10. After day 10 you may serve over 3/4 cup of whole wheat pasta.

Grilled Chicken Bruschetta

Ingredients:

1 ½ lbs boneless skinless chicken breast
2 tbsp Italian seasoning
Sea salt
Pepper
1 vine ripe tomato diced
½ cup fresh basil chopped
1 cup balsamic vinegar
1 tsp olive oil

Directions:

Season chicken with sea salt, pepper & Italian seasoning. Grill till done. Bring balsamic vinegar to boil then reduce to medium low heat. Cook for 30 minutes or until reduced & slightly syrupy. In a bowl combine diced tomato, basil & sea salt with 1 tsp olive oil. To serve, place chicken breasts on platter & spread tomato mixture over the top then drizzle balsamic reduction over everything. Enjoy!

*** Enjoy this on days 1 - 10. After day 10 add brown rice as a side dish.

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.