i need diet recepes?

Question

hello i am in a diet but dont now what to cook or what to eat can enybody tell me what i could make if i am and a diet. thank you

Answer 1

Here is a website with over 1,000 weight watchers recipes

http://www.angelfire.com/journal/wwrecipes/

Answer 2

Eat healthy. You can eat just about anything you like if you avoid fried foods, oil, fat, gobs of butter, too many starches like bread. Grill/broil/roast chicken, fish, seafood and veggies. Use herbs and lemon juice to enhance the flavor of food. Eat lots of fruits and fresh veggies -- go for a low fat salad dressing. Stir frys are healthy and require little oil. Drink soda and alcohol in moderation. Cut down on cheese -- a little freshly grated parmesan over the dish goes a long way. Instead of a heavy mac n cheese dish, make pasta with diced fresh tomatoes, onions, garlic, basil (herbs), mushrooms, a few cubes of fresh mozzarella, a little oil and balsamic. Drink lots of water. You can still have your cake (& pizza -- once in awhile), and eat it too. Rather than a diet, it's a mindset to change eating habits & exercise. Hope that helps.

Answer 3

I'm on a diet, too, and the only true thing you can do is count the calories.If you want to loose weight have a 500 calorie breakfast and lunch, 1000 calorie dinner, and 300 calories to drink.

And exercise plenty too.

I loose 5% of my body weight each week

Answer 4

You don't say what TYPE of diet you are on... trying to gain weight, lose weight, lower cholesterol, lower blood pressure.... but overall, diabetic-friendly recipes are a good choice. Try some of these:

http://www.nikibone.com/recipe/diabetic.html

Answer 5

You can type: diet recipes
in your Google search bar. Many links to choose from.

Answer 6

1)boiled food
2)boiled food
3)boiled food
4)boiled food

Answer 7

Savoy Cabbage with Peppers

INGREDIENTS
2 teaspoons vegetable oil, preferably canola oil
1/2 teaspoon caraway seeds
1/2 teaspoon mustard seeds
4 cups thinly sliced Savoy cabbage
1 jalapeno pepper, seeded and finely chopped
1/4 cup vegetable stock or defatted reduced-sodium chicken broth
1/4 cup chopped bottled roasted red peppers
Salt and freshly ground black pepper to taste
DIRECTIONS
In a large nonstick skillet, heat oil over medium heat. Add caraway and mustard seeds and cook, stirring, for 1 minute. Stir in cabbage and jalapeno and cook, stirring, for 1 minute. Stir in chicken broth and cover the pan tightly. Reduce heat to low and simmer until the cabbage is tender, 5 to 6 minutes. Stir in red peppers and season with salt and pepper. (The cabbage can be made up to 8 hours ahead and stored, covered, in the refrigerator. Reheat gently on the stovetop or in the microwave before serving.)

Sweet Potatoes

INGREDIENTS
4 medium sweet potatoes
2 teaspoons olive oil
1 pinch salt and pepper
DIRECTIONS
Peel 4 medium sweet potatoes and cut into 1/2-inch-thick sticks. Toss with 2 tsp. olive oil, salt and pepper. Roast at 450 degrees F for 25 to 30 minutes, turning twice, until browned and tender.


Oven-Roasted Vegetables

INGREDIENTS
1/2 medium zucchini, cut into bite-size pieces
1/2 medium summer squash, cut into bite-size pieces
1/2 medium red bell pepper, cut into bite-size pieces
1/2 medium yellow bell pepper, cut into bite-size pieces
1/2 pound fresh asparagus, cut into bite-size pieces
1/2 red onion
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS
Heat the oven to 450 degrees F. Place the zucchini, squash, peppers, asparagus, and onion in a large roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.

Smoked Salmon & Spinach Roulade

INGREDIENTS
Spinach Cake
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1/2 cup chopped fresh parsley
1/3 cup flour
1/4 cup reduced-fat sour cream
1 dash Tabasco
Salt and freshly ground black pepper
2 large egg yolks
6 large egg whites
Filling
6 ounces reduced-fat cream cheese
3/4 cup low-fat (1%) cottage cheese
1 tablespoon fresh lemon juice
8 ounces best-quality smoked salmon fillet
1/4 cup snipped fresh chives
3 tablespoons capers, rinsed
Freshly ground black pepper to taste
DIRECTIONS
To Make Spinach Cake: Preheat oven to 375 degrees F. Lightly oil an 11-by-17-inch baking sheet with sides or coat it with nonstick cooking spray. Line the bottom of the baking sheet with parchment paper or wax paper and liberally oil or spray it as well. Set aside.
In a food processor, puree spinach, parsley, flour, sour cream and Tabasco until smooth. Season with salt and pepper. Add egg yolks and pulse to mix. Transfer to a bowl and set aside.
In a mixing bowl, beat egg whites with an electric mixer until stiff, but not dry, peaks form. With a rubber spatula, fold 1/3 of the beaten whites into the spinach puree to lighten it. Fold the spinach mixture into the remaining whites just until blended, and spread in the prepared pan. Bake for 8 to 10 minutes, or until the top springs back when lightly touched. Let cool in the pan on a rack for 5 minutes.
Cover the work surface with a clean kitchen towel with the long edge toward you. Invert the spinach cake onto the towel. Peel off the parchment or wax paper and cover the spinach cake with another towel.
To Make Filling and Assemble Roulade: In a food processor, puree cream cheese and cottage cheese until smooth. Transfer to a small bowl and set aside.
Uncover the spinach cake and sprinkle the surface with lemon juice. Leaving a little border to accommodate the filling, spread half of the cheese mixture on the spinach cake and distribute smoked salmon evenly on top. Spread the remaining cheese mixture over the salmon. Sprinkle with chives and capers or horseradish. Season with pepper.
Starting at the long edge, gently roll the cake and filling as you would roll a jelly roll, using the towel to lift and assist in the rolling. Wrap the roulade in plastic wrap and refrigerate for at least 4 hours.
To serve, cut the roulade into 24 slices with a serrated knife.

Salad of Bitter Greens and Walnuts

INGREDIENTS
1/4 cup chopped walnuts
1/4 cup defatted reduced-sodium chicken broth
2 tablespoons tarragon vinegar or white-wine vinegar
2 tablespoons walnut oil or extra-virgin olive oil
2 tablespoons finely chopped shallots
2 teaspoons Dijon mustard
Salt and freshly ground black pepper to taste
16 cups washed, dried and torn mixed greens, such as escarole, chicory and/or radicchio
DIRECTIONS
In a small dry skillet over low heat, stir walnuts until lightly toasted, about 3 minutes. Transfer to a plate to cool.
In a large salad bowl, whisk together chicken broth, vinegar, oil, shallots, mustard, salt and pepper. Add greens and toss thoroughly. Sprinkle with the walnuts and additional black pepper to taste.

Pepper Crusted Tenderloin of Beef

INGREDIENTS
1 pound beef tenderloin
2 tablespoons minced shallots
1/2 tablespoon minced fresh rosemary
1/2 tablespoon minced garlic
1 teaspoon salt
1 tablespoon ground black pepper
1 teaspoon orange zest
2 tablespoons olive oil
1/2 cup pearl onions
DIRECTIONS
Preheat the oven to 350 degrees F. Bring water to a boil in a small saucepan. Immerse the onions in the boiling water for about 2 minutes, then shock them with cold water. Cut off the root tip of each onion and squeeze it out of the skin.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the shallots and saute for about 2 minutes or until tender. Rub the beef with olive oil. Combine the pepper, salt, garlic, rosemary, and orange zest and pat the mixture on the beef. Increase the heat to high and sear the beef in the pan on all sides. Add the pearl onions and place the skillet directly in the oven. Roast until a thermometer reads 145 degrees for medium rare.


Lime Cilantro Shrimp Ceviche

INGREDIENTS
1/2 pound jumbo shrimp, deveined, tail on
1 cup fresh lime juice
1 tablespoon cilantro
1/4 tablespoon red pepper flakes
1 tablespoon olive oil
salt and white pepper to taste
DIRECTIONS
Toss shrimp with red pepper flakes and cover shrimp with lime juice. Soak overnight or at least 8 hours. Remove shrimp from juice and quickly sear with 1 tablespoon oil. Toss shrimp with cilantro, salt and pepper. Serve with sugar-free salsa.


Chicken Satay


INGREDIENTS
1 boneless, skinless chicken breast
1 tablespoon light soy sauce
PEANUT SAUCE
1 1/2 tablespoons trans-fat free peanut butter
1/4 teaspoon garlic powder
1/2 tablespoon fresh lemon juice
1/2 tablespoon light soy sauce
1/4 packet sugar substitute
1 1/2 tablespoons water
sprinkle of cayenne pepper to taste
DIRECTIONS
To make peanut sauce: Place the ingredients in a bowl and stir well. Microwave for 30 seconds.
Pound chicken breasts between pieces of plastic wrap to a uniform thickness. Rub each breast with about 1 tablespoon of light soy sauce. Then season both sides of each breast with a couple pinches of salt and pepper. Place in a skillet and grill a couple minutes per side. Remove and cut into strips or cubes and thread onto skewers. Dip into peanut sauce and enjoy.


Bulgur Stuffing

INGREDIENTS
1 cup chicken broth
dash of salt
3 2/3 tablespoons bulgur
2/3 teaspoon extra-virgin olive oil
1/4 cup chopped fresh mushrooms
3 tablespoons chopped celery
1 tablespoon chopped onion
DIRECTIONS
In small saucepan, bring chicken broth and salt to boil; add bulgur. Reduce heat; cover and simmer for 20 minutes, or until broth is absorbed and bulgur is tender. In small skillet, heat olive oil. Add vegetables and saute until onion is tender but not brown. Stir in cooked bulgur.


Roast Turkey with Herbs

INGREDIENTS
1 (12 pound) turkey, brined overnight
1 dried ancho pepper
1 celery stalk
3 large, fresh sage leaves
2 bay leaves
2 sprigs fresh thyme
3 large shallots
1 teaspoon cumin seeds, whole
2 tablespoons dried sage
1 tablespoon ground cumin
2 tablespoons ground pepper
2 tablespoons dried thyme
2 tablespoons kosher salt
1/2 cup extra-virgin olive oil
DIRECTIONS
Preheat oven to 425 degrees F. Remove turkey from brine and pat dry inside and out. Tie together celery, fresh sage, thyme sprigs, and bay leaf into a bundle and place inside body cavity along with ancho pepper and shallots. Mix ground cumin, pepper, dried thyme, dried sage, and salt with olive oil.
Carefully loosen turkey's skin without tearing from the breast and legs, and massage oil and spice mixture all over and under the skin. Tie the end of the drumsticks together over the body opening and tuck the wingtips underneath. Place on roasting rack in large roasting pan and roast in oven for 30 minutes.
Reduce oven temperature to 350 degrees F and continue to roast for another 2 to 2 1/2 hours, basting every 30 minutes until an instant-read thermometer stuck into the thickest part of the thigh registers 170 degrees F. Remove from oven and let turkey rest on serving platter while you continue with making the gravy. Discard the contents of the turkey cavity except for the shallots. Pour off all the liquid and solids from the roasting pan into a saucepan to make gravy.


Tandoori Cornish Hens

INGREDIENTS
1 Cornish hen
1/2 teaspoon chili powder
pinch of salt (optional)
pinch of freshly ground black pepper (optional)
1 tablespoon fresh lime juice
1/3 cup fat-free plain yogurt
1 clove garlic, chopped
1/3 (1 inch) piece fresh ginger, coarsely chopped
1/3 small onion, coarsely chopped
1/3 teaspoon cumin seeds
1/8 teaspoon ground turmeric
lime, cut into wedges (optional)
fresh cilantro or parsley sprigs (optional)
DIRECTIONS
Thaw the hen if frozen. Rinse, remove the giblets and neck, and pat dry. Make several slits in the skin, then split the hen in half along the breastbone. Mix together 1/3 teaspoon of the chili powder, salt, pepper, and lime juice. Rub the mixture all over the poultry and set aside for about 15 minutes.
In a blender, puree the yogurt, garlic, ginger, onion, cumin, turmeric, and the remaining chili powder. Place the poultry pieces in a bowl and add the yogurt mixture. Mix well to coat all the pieces. Cover and refrigerate for at least 8 hours, turning occasionally.
Preheat the oven to 400 degrees F. Place the hen, skin side up, on a rack in a roasting pan. Spoon the yogurt mixture over it from time to time until thoroughly cooked, 45 to 60 minutes or until the hen is very tender. Test for doneness by pricking the skin of the thigh; the juice should run clear. Serve hot.
Remove the skin before eating, and garnish with lime and cilantro or parsley, if using.

Asian Pear Salad

INGREDIENTS
2 Asian pears, peeled, cored and chopped
1/2 shallot, minced
1 1/4 teaspoons diced fresh ginger
1 cup water
1/2 vanilla bean stick, scored in half
1 1/2 tablespoons sherry vinegar
1 tablespoon mirin
1 ounce soybean oil
Salt
Black pepper
1/4 pound baby greens
1/2 carrot, shredded (optional)
DIRECTIONS
In a 1-quart saucepan, cook the pears with the shallot, ginger, and water over medium heat until soft. Strain and set aside to cool. Once at room temperature, puree one of the pears and strain through a sieve.
Remove the seeds from the vanilla bean and mix them into the puree. Discard the pod. Add the sherry vinegar and mirin and process in a blender or food processor. Slowly add the oil to emulsify. Season with the salt and pepper. Dice the remaining pear for garnish.
To serve, toss the baby greens well with the pear mixture. Divide among 4 serving plates and garnish with the shredded carrot (if using) and the diced pear.


Spinach-Stuffed Salmon Fillets

INGREDIENTS
2 (5 ounce) salmon fillets
Pinch salt
Pinch freshly ground black pepper
1/2 (10 ounce) package baby spinach, coarsely chopped
1 tablespoon prepared pesto
1 1/2 teaspoons chopped dry-packed sun-dried tomatoes
1 1/2 teaspoons pine nuts
DIRECTIONS
Heat the oven to 400 degrees F. Make a slit two-thirds of the way through the center of each salmon fillet making sure not to cut all the way through. Season each fillet with the salt and pepper. In a bowl, combine the spinach, pesto, tomatoes, and pine nuts. Spoon 1/3 cup of the mixture into each slit.
Arrange the fillets on a broiler pan coated with cooking spray. Roast for 8 to 10 minutes or until the spinach mixture is heated through.

Italian-Style Spaghetti Squash

INGREDIENTS
1 pound spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1/2 medium red onion, thinly sliced
1/2 medium zucchini, cut into 1/2 inch dice
2 medium tomatoes, diced
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
1/4 cup reduced-fat grated Parmesan cheese (optional)
1/2 small lemon, sliced
DIRECTIONS
Place the squash halves, cut sides down, in a glass baking dish. Add 1/8 cup water and cover with plastic wrap. Microwave on high for 8-10 minutes until tender; cool slightly.
Meanwhile, in a large skillet, heat 1 tablespoon of the oil. Add the onion and cook over medium-high heat for 3 minutes until the onion is translucent. Add the zucchini and cook for 4-5 minutes until the zucchini begins to brown. Add the tomatoes, salt, and pepper. Reduce the heat; simmer gently for 10 minutes.
Using a fork, scrape the squash strands into a bowl. Toss with the remaining tablespoon of oil. Mound the squash in the center of 4 pasta bowls and spoon the vegetable mixture around the squash. Drizzle with more oil, if desired, and garnish with Parmesan cheese, if using. Add the lemon slices

Individual Lime Cheesecakes

INGREDIENTS
12 vanilla wafers
3/4 cup fat-free cottage cheese
1 (8 ounce) package Neufchatel cheese, softened
6 tablespoons sugar
2 eggs
1 tablespoon grated lime rind
1 tablespoon fresh lime juice
1 teaspoon vanilla extract
1/4 cup low-fat vanilla yogurt
2 kiwifruit, peeled, halved, and sliced
DIRECTIONS
Line 12 muffin pans with paper baking liners. Place 1 vanilla wafer in the bottom of each liner.
Process the cottage cheese in a blender or food processor until smooth. Combine the cottage cheese with the Neufchatel in a medium bowl and beat at medium speed until creamy. Gradually add the sugar and mix well. Add the eggs, lime rind, lime juice, and vanilla. Beat until smooth. Spoon the cheese mixture evenly over the vanilla wafers. Bake at 350 degrees F for 20 minutes or until the cheesecakes are almost set. (Do not over bake.) Let the cheesecakes cool completely on a wire rack. Remove from the pans and chill thoroughly.
Spread the vanilla yogurt evenly over the cheesecakes, and top each one with 3 kiwifruit slices.


Chilled Red Pepper Soup with Garlic-Parmesan Crisps


INGREDIENTS
SOUP
4 red bell peppers, stems removed, quartered and seeded
1 tablespoon extra-virgin olive oil
3 medium shallots, chopped
1 clove garlic, minced
3 1/2 cups reduced sodium chicken broth
Salt and pepper
Fresh basil leaves, thinly sliced
PITA CRISPS
1 whole wheat pita bread
1 clove garlic, halved
1 teaspoon olive oil
2 tablespoons grated Parmesan cheese
DIRECTIONS
Preheat broiler. Line a large baking sheet with foil. Roast pepper quarters, skin-up, for 15 minutes, until charred. Remove to paper bag. The steam released as they cool will loosen the skin. Using a small knife, peel off and discard charred skin. Chop peppers.
Warm 1 Tbsp oil in large heavy saucepan over medium-low heat. Add shallots; cook 3 minutes, until soft, stirring. Add garlic; cook 1 minute, stirring. Add chopped peppers, broth, salt, and pepper. Increase heat; bring to a simmer. Reduce heat; let simmer 20 minutes, uncovered, until vegetables are very soft. Using a slotted spoon, transfer mixture to food processor or blender; puree. Add broth from pan; blend on high speed until smooth. Chill soup at least 6 hours or overnight.
Preheat oven to 350 degrees F. Using scissors, separate pita to make two rounds. Rub with a garlic half; brush lightly with oil, then sprinkle with cheese. Bake for 15 minutes. Cut each round into 4 wedges.
To serve: Whisk soup to blend. Thin with additional broth or add salt, if necessary. Top servings with crisps and basil slices.
Make-Ahead Tip

Soup can be made 1 day ahead. Refrigerate, tightly covered. Pita crisps can be made up to 8 hours ahead. Store at room temperature, tightly covered.