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Chicken Salad Avocado

chicken-salad-avocado

Ingredients

  • 2 Chicken Breasts (Cooked & Cubed)
  • 1 Avocado
  • 2 Lettuce Leaves Chopped
  • Juice of one Lime
  • 2 ounces of Goat cheese or your choice of soft cheese
  • 1/2 tsp Seasoned Salt
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • Salt & Pepper to Taste
  • 8 Cilantro leaves chopped

Directions

  1. Cut the avocado in half. Scoop out avocado and save shell.
  2. Cut one half into cubes and set aside.
  3. Place the other half in a bowl and mash with fork, mixing in seasoning and 1 ounce scoop of goat cheese
  4. Once mixed, add cubed chicken, lettuce, and other 1 ounce scoop of goat cheese. Add lime juice and mix together in the bowl. Then gently mix in the cubed avocado (Avoid mashing the cubes, you want it chunky)
  5. Fill the avocado shells with the Avocado Chicken Salad and serve
  6. Optional: Serve with lettuce leaves to make wraps
Avocados, 6 Lbs California HassAvocados, 6 Lbs California Hass6 lbs of delicious, gourmet California Hass Avocados grown, hand-selected, and hand-picked in Paradise Grove, packed tightly to the rim.
Paleo Slow Cooker: 60 Easy and Delicious Gluten-free Paleo Slow Cooker Recipes for a healthy Paleo DietPaleo Slow Cooker: 60 Easy and Delicious Gluten-free Paleo Slow Cooker Recipes for a healthy Paleo Diet

Living the Paleo way just got easier with Paleo Slow Cooker. Enjoy now the superior health benefits of the Paleo diet with the easiness of your slo... Read More >

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Mushroom, Creamy Beef, Noodle Soup

Creamy Mushroom Soup

INGREDIENTS:

  • 2 tablespoons butter or margarine
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 2 teaspoons finely chopped garlic
  • 1 package (8 oz) sliced fresh mushrooms (3 cups)
  • 1 1/2 pounds beef boneless top sirloin steak, cut into 2x 3/4x 1/4-inch pieces
  • 6 cups Progresso® beef flavored broth (from two 32-oz cartons)
  • 1/2 cup dry sherry or Progresso® beef flavored broth (from 32-oz carton)
  • 1/4 cup ketchup
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups uncooked medium egg noodles
  • 1 container (8 oz) sour cream

1. In 5 to 6 quart pot, melt butter over medium-high heat.  Add onion,garlic  and mushrooms; cook 5 to 6 minutes, stirring frequently, until mushrooms are softened.

2. Stir in beef. Cook 5 to 6 minutes, stirring, until beef is no longer pink.  Stir in remaining ingredients except noodles and sour cream.  Heat to boiling.  Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally.  Stir in noodles. Cover; cook 5 to 7 minutes, stirring occasionally, until noodles are tender.

3. Stir in sour cream. Cook 3 to 5 minutes, stirring frequently, until well blended.

1 serving Calories 330 (calories from fat 120), Total Fat 14g, cholesterol 100mg, Protein 29g.

Anti Inflammatory Diet: Beginner's Guide: What You Need To Know To Heal Yourself with Food + Recipes + One Week Diet Plan (Weight Loss Plan Series Book 5)Anti Inflammatory Diet: Beginner's Guide: What You Need To Know To Heal Yourself with Food + Recipes + One Week Diet Plan (Weight Loss Plan Series Book 5)"He who takes medicine and neglects to diet wastes the skill of his doctors." -Chinese Proverb

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Avocado Quinoa Salad

Avocado Quinoa Salad recipe

INGREDIENTS:

  • 2 cups quinoa, rinsed and drained
  • 1 mango, peel removed and diced
  • 1 avocado, peel removed and diced
  • 1/2 red onion, diced
  • 1/4 cup shredded coconut
  • Juice of 2 limes
  • 3 Tbsp coconut or olive oil
  • kosher salt
  • black pepper

Cook quinoa according to package directions. Set aside to cool.
In a small saute pan or in a 425 degree oven, toast the coconut until lightly browned. Set aside.
Combine quinoa, mango, avocado, red onion, toasted coconut, lime juice and coconut oil. Toss to combine. Season to taste with salt and pepper. Serve at room temperature, or cover and chill until ready to use.

Quinoa Salads and Side Dishes: Quick and Easy Quinoa Salad and Side Dish RecipesQuinoa Salads and Side Dishes: Quick and Easy Quinoa Salad and Side Dish RecipesBest Selling Author of Quinoa for Weight Loss and Baking With Quinoa, Sarah Clarence is now delighting us with her third quinoa recipe book: Quinoa Sa... Read More >
Quinoa Recipes: The Ancient Superfood CookbookQuinoa Recipes: The Ancient Superfood CookbookQuinoa is a highly nutritious food from South America that was once considered "the gold of the Incas." The Incas of South America considered quinoa s... Read More >
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BBQ Chicken Pineapple Sandwich

bbq-chix_pineapple

Treat yourself with this delicious pineapple BBQ Chicken Sandwich. Having chicken instead of beef is a healthy meal choice and lower in calories so eat up and enjoy the summer.

INGREDIENTS:

  • 1 lb cooked, shredded chicken
  • 1/2 cup barbeque sauce
  • 1/4 cup pineapple juice
  • 4 1/2″-thick slices of pineapple
  • 4 King’s Hawaiian hamburger buns
  • coleslaw, optional (recipe below)

DIRECTIONS:

  • Combine barbeque sauce and pineapple juice in a large saucepan and bring to a simmer. Add the shredded chicken, tossing to coat, and cover. Cook over low heat for about 20 minutes.
  • Meanwhile, heat a grill pan over high heat. Place the pineapple slices in the pan, and cook for a couple of minutes on each side, to slightly soften the pineapple and obtain grill marks. Remove from pan and set aside.
  • Split the burger buns in half, and lightly toast them in the grill pan.
  • Pile the barbequed chicken on the bun, topping with the grilled pineapple, and coleslaw if desired.
  • Source: adapted from So Tasty, So Yummy

COLESLAW RECIPE
2 cups thinly shredded green cabbage
1 cup thinly shredded red cabbage
1 cup shredded carrots
1/4 cup mayonnaise
1/4 cup greek yogurt
2 tablespoons cider vinegar
1 tbsp honey
1 tsp kosher salt
1/2 tsp ground black pepper

In a large bowl, whisk together mayonnaise, greek yogurt, vinegar, and honey. Add in shredded cabbage, carrots, salt and pepper. Toss to combine. Cover and refirgerate for and hour to let flavors meld before serving.

The Everyday Low-Carb Slow Cooker Cookbook: Over 120 Delicious Low-Carb Recipes That Cook ThemselvesThe Everyday Low-Carb Slow Cooker Cookbook: Over 120 Delicious Low-Carb Recipes That Cook ThemselvesWe all love to eat good food, but no one seems to have the time to cook it anymore. The resurrection of the slow cooker has changed all that, giving b... Read More >
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Quinoa Dill Salad with Spinach Feta

quinoa recipes

Ingredients

  • 1 cup uncooked quinoa, RINSED (see Step 1)
  • Sea salt
  • ½ cup pine nuts, toasted (optional)
  • 2 scallions, thinly sliced or 1 garlic clove, minced
  • 6 cups lightly packed baby spinach leaves (3 ounces)
  • ½ cup chopped fresh dill
  • ¼ cup chopped fresh mint (optional)
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup unrefined, cold-pressed extra-virgin olive oil
  • 6 ounces feta, preferably made from goat or sheep’s milk
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste.

Directions

1. Rinse quinoa in a bowl with water or place quinoa in a fine mesh sieve and rinse under cold water until water runs clear. Drain and transfer to a medium saucepan with a pinch of sea salt and 1 ¾ cups of water. Bring to a boil, cover and lower heat to a simmer. Cook until water is absorbed, about 15 minutes. Let sit, covered for 10 minutes. Quinoa can remain in the pot until ready to combine with other salad ingredients or transfer to a serving bowl and fluff with a fork. Allow quinoa to cool slightly.

2. To the quinoa add remaining ingredients and toss to combine. * Or you can place the spinach on a serving platter and toss with 1 Tablespoon of the lemon juice and 1 Tablespoon of the olive oil. Combine quinoa with remaining ingredients and mound on top of the spinach leaves. Taste for salt and pepper and adjust seasoning, if necessary. Serve warm or at room temperature.

Notes: other additions can include Kalamata olives, halved cherry tomatoes, diced cucumbers, and/or fresh corn kernels.

SERVES 6

Roland Quinoa, Prewashed, 5 Pound BagRoland Quinoa, Prewashed, 5 Pound BagOur mission is to be the leader in importing and marketing superior quality specialty foods under our Roland brand and other brands, and to perform in... Read More >
Anti Inflammatory Diet: Beginner's Guide: What You Need To Know To Heal Yourself with Food + Recipes + One Week Diet Plan (Weight Loss Plan Series Book 5)Anti Inflammatory Diet: Beginner's Guide: What You Need To Know To Heal Yourself with Food + Recipes + One Week Diet Plan (Weight Loss Plan Series Book 5)"He who takes medicine and neglects to diet wastes the skill of his doctors." -Chinese Proverb

***LIMITED TIME DISCOUNT OFFER: BUY THI... Read More >
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Tabbouleh with Chickpeas Recipe

Tabbouleh-with-Chickpeas-recipe

Grain-free tabbouleh that uses cauliflower in place of grains and pumps up the protein content with hemp seeds and chickpeas. And this is a perfect recipe for the 17 Day Diet.

Ingredients

  • (4 servings) Salad.
  • 1 small head organic cauliflower, pulsed in food processor to yield 3 cups.
  • 2 cups cooked chickpeas, to keep recipe raw, use sprouted chickpeas instead.
  • 1/2 cup hemp seeds.
  • 1 cup packed fresh curly parsley, thick stems removed and minced.
  • 1/2 cup packed fresh cilantro, thick stems removed and minced.
  • 1 cup chopped tomatoes, about 3 medium tomatoes.
  • 5 large green onions, chopped.

Dressing

  • 1/2 cup lemon juice.
  • 2 tbsp extra-virgin olive oil.
  • 2 garlic cloves.
  • 1/4 tsp sea salt.
  • freshly ground pepper, to taste.

Instructions

Break up cauliflower into small flourets.

Place in food processor and pulse until broken down to the size of couscous. Place in a large bowl. Place all other salad ingredients in with the cauliflower. Set aside.

Combine dressing ingredients in a blender and blend until smooth. Pour over the veggies, adjust salt and pepper to taste.

Buy Nutivea Shelled Hempseed:

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Paleo Slow Cooker: 60 Easy and Delicious Gluten-free Paleo Slow Cooker Recipes for a healthy Paleo DietPaleo Slow Cooker: 60 Easy and Delicious Gluten-free Paleo Slow Cooker Recipes for a healthy Paleo Diet

Living the Paleo way just got easier with Paleo Slow Cooker. Enjoy now the superior health benefits of the Paleo diet with the easiness of your slo... Read More >

50 Healthy Chicken Recipes for Your Slow Cooker: Simple and Scrumptious Recipes to Make Your Life Simpler and Yummier50 Healthy Chicken Recipes for Your Slow Cooker: Simple and Scrumptious Recipes to Make Your Life Simpler and Yummier"Your Fast Track to Acing Slow Cooker Chicken Recipes for All Ages, Occasions and Taste Buds"

This book is your complete guide to slow cooker... Read More >
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Grilled Mushroom & Spinach Quesadillas

Grilled Mushroom & Spinach Quesadillas makes 4 servings – only 284 calories per serving.

Ingredients:

  • 2 tomatoes, cut into 1/2-in. pieces
  • 1 avocado, cut into 1/2-in. pieces
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • kosher salt and pepper
  • 1/2 cup fresh cilantro, chopped
  • 4 medium tortillas
  • 6 oz muenster cheese, shredded
  • 4 cups baby spinach
  • 4 medium portobella mushroom caps,
  • sour cream, for serving

 

Directions:

Heat grill to medium. In a medium bowl, combine tomatoes, avocado, lemon juice, 1 tbsp oil and 1/4 tsp each salt and pepper; fold in the cilantro. set aside.

Place the tortillas on a large rimmed baking sheet. Divide half the cheese among the tortillas, sprinkling it only on one half. Top that same half with the spinach and remaining cheese.

Place the mushrooms on a cutting board. Brush the remaining tbsp oil, season with 1/2 tsp each salt and pepper and grill, covered, until just tender, 3 to 4 minutes per side. Transfer to the cutting board and thinly slice.

Divide the mushrooms among the tortillas, then fold over tortillas to cover the filling. Grill until the tortillas are crisp and the cheese has melted, about 2 minutes per side.

Cut the quesadillas and serve with the tomato-avocado mixture, and sour cream, if desired.

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Whole Wheat Penne with Shrimp and Broccoli

Whole-Wheat-Penne-with-Shrimp-n-Broccolini-low-calorie

 

Ingredients:

  • 1 bunch (about 1lb) broccoli rabe or broccoli, cut into 3″ pieces.
  • 8 oz whole wheat penne 4 Tbsp olive oil 1 lb med shrimp, peeled and deveined.
  • 2 tsp minced garlic 1/2 tsp red-pepper flakes
  • 1/3 cup seafood broth or reduced sodium chicken broth.
  • 1/2 cup chopped fresh basil.
  • 1/3 cup grated parmesan.

 

Directions:

Bring 4 qt water to a boil in large pot over high heat. Add broccoli rabe and cook until crisp tender, about 1 1/2 minutes. Remove with slotted spoon or tongs and plunge into cold water. Drain and set aside. In same water, cook pasta per package directions.

Heat 2 Tbsp of the oil in large nonstick skillet over medium heat. Place shrimp in pan in single layer. Cook, stirring once or twice, until shrimp are pink and just cooked through, about 2 minutes. With slotted spoon or tongs, transfer shrimp to bowl and set aside.

Add remaining 2 Tbsp oil to pan and cook garlic over medium heat 30 seconds. Add red-pepper flakes and broccoli rabe and cook until soft not soggy, about 2 minutes. Add shrimp, broth, and basil and heat through, about 1 minute. Drain pasta and transfer to large to large serving bowl. Toss with cheese. Add shrimp and broccoli rabe mixture and toss. Serve immediately.

 

Servings:

4 Per Serving:

525 cal, 37 g protein, 50 g carb, 5 g fiber, 19.5 g fat, 3.5 g sat fat, 358 mg sodium.

Hodgson Mill, Organic Whole Wheat Angel Hair Pasta, 12- ounce (Pack of 12)Hodgson Mill, Organic Whole Wheat Angel Hair Pasta, 12- ounce (Pack of 12)Certified organic, stone-ground whole grains make this pasta a naturally grown, health-conscious, organic foods choice for your next pasta dinner. Plu... Read More >
Hollywood Cookie Diet Meal Replacement Cookies, Chocolate Chip, 1.4-Ounce Cookies  (Pack of 12)Hollywood Cookie Diet Meal Replacement Cookies, Chocolate Chip, 1.4-Ounce Cookies (Pack of 12)The Hollywood Cookie Diet is the first delicious way to lose weight. Each cookie is individually wrapped for eating on-the-go. Take a tasty meal with ... Read More >
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Tomato Salsa-Fresh Herbs with Smoked Cheese

Ingredients:

  • 2 cup(s) mixed yellow and red grape tomatoes, halved or quartered.
  • 1/2 cup(s) finely diced smoked Gouda, smoked cheddar, or smoked Monterey Jack cheese.
  • 1/4 cup(s) chopped cilantro.
  • 2 tablespoon(s) shredded basil.
  • 2 tablespoon(s) snipped chives.
  • Sea Salt.
  • Freshly ground pepper.

 

 

Directions:

In a medium bowl, toss the tomatoes with the cheese, cilantro, basil, and chives. Season with salt and pepper and serve.

Nutritional Information: (per serving): 

Calories 52
Total Fat 3g
Saturated Fat 2g
Cholesterol –
Sodium –
Total Carbohydrate 2g
Dietary Fiber 1g
Sugars -

Smoothie Recipes for Weight Loss - 30 Delicious Detox, Cleanse and Green Smoothie Diet BookSmoothie Recipes for Weight Loss - 30 Delicious Detox, Cleanse and Green Smoothie Diet BookHi, my name is Troy Adashun.

I'm a fitness model, health freak, and long time Smoothie Enthusiast. I am passionate to share some of my fav... Read More >
7 Day Smoothie Weight Loss Diet Plan - How to Construct a Perfect Smoothie & Use it to Lose 2 Pounds Every Week [Includes Smoothie Recipes]: Smoothies ... Loss, Smoothie Recipes for Weight Loss7 Day Smoothie Weight Loss Diet Plan - How to Construct a Perfect Smoothie & Use it to Lose 2 Pounds Every Week [Includes Smoothie Recipes]: Smoothies ... Loss, Smoothie Recipes for Weight Loss* * * * From #1 Amazon Best Selling Author, Susan J Campbell * * * *

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Dr Oz Low Calorie Fried Chicken Recipe

Give Dr Oz’s Fried Chicken Recipe a try. It is delicious, healthy and low calorie so eat up and enjoy!

Ingredients:
8 small pieces of chicken, breast, thigh, and drumsticks, with skin removed
Brine
8 C water
1/3 C salt
2 Tbsp premium, MSG-free fish sauce (the secret ingredient used in Southeast Asian Cooking)
Breading
1 C all-purpose flour
1 ¼ C plain bread crumbs
4 ¼ tsp salt
2 tsp granulated sugar
2 tsp tellicherry pepper (finely ground)-this is a high grade pepper
½ tsp ground (white) pepper
½ tsp paprika
½ tsp ground savory
½ tsp ground sage
¼ tsp ground ginger
¼ tsp ground marjoram
¼ tsp onion powder
1/8 tsp garlic powder
1/8 tsp ground cayenne pepper (gives the chicken a slight kick)

Dredge
4 eggs (Dr Oz cracked the eggs with one hand! Show off!)
2 C skim milk
Vegetable oil cooking spray

Directions:
1. Dissolve 1/3 cup salt in 8 cups water.
2. Stir in fish sauce.
3. Add chicken (marinate for 2 hours.)
4. Remove chicken from brine, rinse with water, and blot dry.
5. Preheat oven to 375° F.
6. Make the breading by combining all ingredients in a large bowl.
7. In a separate bowl, beat the eggs and then stir in the milk.
8. When the oven is hot, dip each piece of chicken in the egg and milk mixture and then press into the breading.
9. Toss each chicken piece in the breading until well-coated.
10. Let chicken sit for 2 minutes in the breading. Shake off the excess breading and arrange on a baking sheet that has been thoroughly sprayed with vegetable oil non-stick spray. (non-stick spray is used in lieu of frying but will give the chicken a fried texture.)
11. When all of the chicken has been breaded, spray each piece with the oil spray until the breading is completely moistened.
12. Bake chicken for 40 to 45 minutes (or until it’s nicely browned.)

Nutrition Facts (for 1 thigh):

200 calories
9g fat
For 1 breast
290 calories per serving
10g fat per serving

Storey's Guide to Raising Chickens, 3rd EditionStorey's Guide to Raising Chickens, 3rd EditionHere is all the information you need to successfully raise chickens — from choosing breeds and hatching chicks to building coops, keeping the birds ... Read More >
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