lose weight / recipes?

Question

I am trying to lose weight but enjoy foods like chicken pot pie, pasta and mexican do u have recipes to share?

Answer 1

It is hard to lose weight while eating comfort foods described in your question. If you go to www.foodnetwork.com, and search under tv shows, there is a show called "Calorie Commando". He takes comfort foods, and old time favorites, but remakes them in a low calorie version. He sometimes cuts the calories and fat in half from the original.

Answer 2

I found the book to be very informative and easy to read.

I've lost 17 pounds in 12 days, I'm just concerned that I'm losing too much weight, too quickly. I will admit I haven't followed the guide exactly. I'm not sticking perfectly to the listed foods and meal plans (but mostly) and doing very little exercise, but the weight keeps flying off.

It clearly works and if I'd followed it exactly I think it would scare the living daylights out of me because of the amount that I'd lose. So thanks again for the information. I've never purchased anything like this before because they are usually full of trash, but 3WD has been a pleasant surprise.

Get started today!

Answer 3

replace one serving of carbohydrates with one serving of protein every day and stop drinking anything but water. Fruit juice, pop and sports drinks all pack a huge sugar punch and diet drinks are full of chemicals! If you can replace carbs with protein as well as change from refined carbs to whole grains and unprocessed fruits and vegetables you will be fine. What we need to keep in mind is that the more heavily processed the food, the easier it is to digest. If we eat unprocessed foods our bodies must work harder to break them down, plus just the extra bulk in whole foods is enough to make you healthier. You don't have to become a monk, enjoy your food, just make better choices.

For mexican, replace high fat cheese with partly skimmed mozza and replace sour cream with good 4% yogurt and cut out guacamole.
For pasta, eat away just cut down on the portion of noodles and make your sauce from scratch. All packaged sauces (even the organic ones) contain lots of salt and sugar so :

basic red sauce:
1 med onion chopped
8 cloves garlic, sliced thin or minced
1/4 cup fresh parsley
1 can plum tomatoes
salt and pepper
1 tbsp oregano
1 tbsp basil
1/4 tsp thyme
1/8 tsp crushed chilies (like the ones you put on pizza)
1/4 cinnamon stick (not powder because you want to take it out)
In a large skillet or non-stick pan over medium heat add 2-3 tbsp olive oil
Saute onions until they begin to become tender and add garlic (cooking the onion a bit first releases a bit of moisture into the pan and avoids burning the garlic) and turn the pan down to med-low. Add all seasonings and toss lightly. Add tomatoes and juice, crush the tomatoes with the back of a spoon to make a sauce. Let the mixture simmer over med-low for at least 15 min. Remove the cinnamon after about 10min.

This is the foundation of all sorts of sauces,
you can add any or all of your favourite ingredients:
sausage
mushrooms
peppers
zucchini
etc.
Or you can use it for scallopini, parmigiana or pizza sauce!

Answer 4

Keep this specific meal between 400 and 1000 calories. Serve yourself a smaller sized portion, so if you like coming back again for seconds, you'll just end up eating a normal-size portion.

Answer 5

I have french ones (but replace the butter by olive oil)

GREEN BEANS & TOMATOES :
Boil or steam the beans for a few minutes.
In a frying pan, put some butter, sliced onions, whole or diced
peeled tomatoes (drained of the juice).
When the liquid you'll get has evaporate a little add the beans, salt and pepper and stir.
Cook on medium heat until the tenderness you like.

GRILLED VEGETABLES :
4 zucchini
2 eggplants
4 yellow zucchinis
olive oil
thyme, salt & pepper

In an aluminium foil, put all the vegetables that you would have sliced or diced,
the salt, pepper, thyme and olive oil,
close the foil but leave a little opening, cook on the barbecue.
You can eat it cold as an appetizer, or hot as a side dish. Very simple and very tasty.

In fact you can do the same proces with any vegetables.
Asparagus and Portobella or wild mushrooms are great like this.

EGGPLANTS PUREE :
Grill the whole eggplant on the barbecue until you can peel the skin easily.
In a pot, smash them with olive oil and some whole peeled tomatoes, salt, pepper.
You can also add crushed garlic.
Eat it warm or very cold

STUFFED VEGETABLES :
1 pound of ground beef
2 zucchinis
2 tomatoes
2 eggplants (cut in their lenghts & take some seeds of)
2 bell peppers (cut in their lengths)
whole peeled tomatoes
shredded parsley
sliced onions (tiny tiny to mix with the meat)
sliced onions for the tomato sauce
oil
rice (to absorb the liquid, but you don't have to
salt & pepper

Empty the vegetables (but keep the hat of the tomatoe tu put it back on when their are stuffed), and
at the bottom of the tomatoes, put a little rice & salt.

In a pan, putt olive oil and the sliced onions, and the drained wholed peeled tomatoes. Let the water evaporate a little.
When good, take it off the stove and let it cool down.

In a bowl, mix the meat, parsley, tiny onions, a little oil, salt, pepper, and some of the sauce you've just made.
Mix all this very well

Stuff your vegetables with it, and put them in an oven dish (with rice at the bottom) in which
you would add pour the rest of the sauce and some rice.

In the oven at 380° for 30 minutes, but check with a knife sometime to times to make sure the vegetables don't over cook

This recipe is also very good with eggplants (cut in half in their lenght and take some of the seeds off) and
bell pepper (same process as the eggplants)

RATATOUILLE (for 6 people) :
4 zucchinis
4 bell peppers of different colors
3 eggplants
2 big onions (sliced)
5 crushed garlic cloves
thyme & bay leaves
1 cup of olive oil
2 big cans of whole peeled tomatoes
salt & pepper

Diced the vegetables (all of them), not too thick and not thin.
In a pot, put the butter, the sliced onion, crushed garlic.
When the onions are golden, add the peeled tomatoes (drained
the max you can of their juice), the
thyme and bay leaves, salt pepper (a little).
Let the liquid evaporate and then add first the bell peppers,
salt & pepper ( a little), then 10 minutes after,
the zucchini & eggplants, salt & pepper, a little.
You can serve this hot, or very cold as an appetizer

TOMATOES PROVENCALES (fast & easy) :
Cut the tomatoes in half.
Put a touch of olive oil, salt, pepper and crushed garlic, shredded parsley and
bread crumb (the thin kind) on top of each pieces of tomatoes.
Put in the oven at 400° but careful that the tomatoes remain firm and don't overcooked.

FLANK STEAK, SHALLOTS & VINEGAR :
1 big flank steak (or skirt steak)
tons of sliced shallots
1 1/2 glass of vinegar
butter
salt & pepper

In a pan, put some butter, then when melted, add the shallots, a little salt & pepper and
when golden, take them out and put the steak in the pan, salt & pepper again.
Cook on medium heat. When golden on both size, add the shallots and the vinegar and
let it reduced a little. When you have an homogeneous sauce, it's done.
Serve with a gratin, boiled potatoes, or fresh pasta

Good luck, and avoid sugar at all cost ;-)

Answer 6

Stand up and walk atleast 5 mins after evry 2 hours while working

Answer 7

Keep this meal between 400 and six-hundred calories. Serve yourself a smaller portion, so if you like returning to college for seconds, you'll just wind up eating a normal-size portion.

Answer 8

Do 45 minutes cardio workouts a few times a week

Answer 9

read capotes breakfast at tiffanys from start to finish

Answer 10

when sitting draw in your ab muscles and tap your toes