Weight Lose Recipes

You want to lose weight, but you have to eat. Here are some recommended recipes to do both: eat and lose weight. Isn't that what we all want to happen?
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Fay Maxson

2011/01/26

There is a lot of attention on losing weight and a lot of it has to do with how we view ourselves. Please don't be manipulated by weight loss companies and their advertisements. Frankly, no matter how much they brainwash you into believing your worth is based on your clothes size, don't believe it. It's not true. You are so much more than your body. You can lose weight rapidly and in a healthy way! Let me give you some recipes for losing weight fast. They are delicious and will help you with your waistline.

Homemade Apple Sauce
Core and peel 6 apples. Add a handful of raisins and 115ml apple juice. Bring to a boil and simmer until cooked. Add spoonful of lemon juice to enhance flavor. Spice up with cinnamon.

Pesto Pea Soup
Simmer chopped onion, sliced carrot, sliced celery, and 1 3/4 cups of low sodium chicken broth and 2 cups of water in a covered pot for 6 minutes, then add a 10oz bag of frozen peas and cook for 3 minutes.

Stir of 1 tbsp of pesto and puree soup in blender until smooth. Season with lemon juice, and serve.

Fish of Pork with Fresh Salsa
Choose your favorite fish/pork or chicken , cook (bake or steam) and then top with fresh tomato, mango, strawberry etc salsa. Place meat with salsa on a bed of spinach or other salad greens and serve.

Spicy Peanuts
For a on the go snack, sprinkle cayenne pepper on top of one ounce of dry-roasted peanuts and enjoy.

Grilled Chicken and Spinach Salad
Grilled Chicken and spinach salad with cherry tomatoes, feta, and olive oil or a vinaigrette.

Chicken Stuffed Pepper
Cook chicken, then let cool.

Cut top of bell pepper off and stuff with chicken and low fat cottage cheese, then top with salsa and serve. 

Tuna Salad
Mix tuna with low fat Italian salad dressing, mix in chopped celery and chives and enjoy.

Veggie Patty with Mushroom
Use a low fat veggie patty (like Amy's or California Brand) or make your own. Cook burger patty and a full portobello mushroom, then stack and serve.

Fruity French Toast
Whisk a large egg with a spoonful of milk. Dip piece of break into mixture and covering both sides. Cook on frying pan until golden brown. Top with fresh fruit.

Coleslaw With Dried Cranberries And Apples
Chop red and green cabbage, then mix with balsamic vinegar, Dijon mustard, lemon juice, low fat plain yogurt and pepper to taste. Stir in dried cranberries and sliced apple.

Salsa Wrap
Mix fresh salsa (make sure it is not high in sugar or fat-the best choice is home made!) with your choice of lean meat (tuna, chicken, lean beef, turkey, pork) and wrap up in a whole wheat wrap, or even better, make it a lettuce wrap! You can use regular tomato salsa or switch it up and use a mango or other fruit salsa. 

Chicken, Walnut and Mango Salad
Cook chicken and toss with salad greens, mango slices, walnuts. Squeeze lime (lemon or orange) juice on top and season with pepper to taste.

If you need more recipes for losing weight fast or more information on secrets the weight loss industry don't want you to know, click here!

Article Source: http://health.ezinemark.com/recipes-for-losing-weight-fast-7d2d14170074.html

Read more: http://health.ezinemark.com/recipes-for-losing-weight-fast-7d2d14170074.html#ixzz1CfTYCikZ 
Under Creative Commons License: Attribution No Derivatives

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Hainanese Chicken Rice

Image via Wikipedia

I've always been in search of food that are both delectable, and at the same time, can be prepared at home. We've always enjoyed white sauce noodles, or what they serve in the restaurants as fettuccini ala-so and so, or the like, and we were wondering how to cook dishes like these.

Today my colleagues were talking about how to cook chicken rice, and why the chicken, after boiling for a while, gets to a point where the meat is separating. One says, 'overcooked', or that it has been boiling for too long. "There is a way to do it," she said, and still, another is already looking it up in the web.

She passed around the recipe when she found it (from another mother's website), and I'm posting it now.
 
Here goes!


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How to make Singapore Hainanese Chicken Rice


Ingredients:

Ingredients for Chicken:

• 1 Chicken, preferrably Kampong Chicken
• 8 clove Garlic, lightly smashed with skin intact
• 5 slices Ginger
• 1 - 2 teaspoon Salt
• Water

Ingredients for Rice:

• 3 cup Long Grain Rice
• Broth from cooking chicken
• 4 slices Ginger
• 5 glove Garlic, lightly smashed with skin intact
• 8 Pandan leaves, tied in a knot
• Salt to taste

How to do it (Chicken):

1. Stuff garlic and ginger in chicken and seal with toothpick.
2. Blanch chicken.
3. Boil a pot of water and add salt.
4. Simmer the chicken for about 20 - 25 minutes or till cooked.
5. Retain broth for use on rice, chilli sauce and soup.
6. Plunge chicken in ice water for about 15 minutes or till chicken is no longer hot.
7. Remove from water and drip dry.
8. Cut chicken into pieces.

How to do it (Rice):

1. In a wok, add 2 teaspoon oil, preferably oil from frying chicken skin or the congealed fats you get when you refrigerate your chicken broth. Otherwise, vegetable oil is fine.
2. Saute ginger and garlic till fragrant.
3. Add in washed rice and saute till rice is coated well with the oil.
4. Add salt to taste (about 1 teaspoon is enough).
5. Stir to mix well.
6. Pour rice with ginger and garlic to your rice cooker.
7. Add in broth from chicken you cooked earlier instead of your usual water.
8. Add in the pandan leaves.
9. Let your rice cooker do the cooking. ;)

My recipes for the soup and chilli sauce ... please refer to my site here.

Happy cooking!


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Cucumber and Yoghurt Dip

A WHOLESOME FRY-UP

FairPrice Chicken Fingers are a healthy trans fat-free snack that everyone can enjoy

ANNETTE TAN, food@newstoday.com.sg

These FairPrice Chicken Fingers are a great snack for the whole family. And it can be part of a quick meal after a long day.

I put them in an oven (preheated to 180°C) for 20 minutes, and made a healthy yoghurt and cucumber dip as they cooked.

Then, it was simply a matter of tearing open a packet of soft tortillas, arranging the Chicken Fingers on them and smearing some of the dip on top. You can also add some bottled salsa for added kick.

You then roll up the tortillas and serve them with a green salad and more of the cucumber-yoghurt dressing on the side.

Conveniently, this dressing also works well as a quick and healthy dip to go with just the Chicken Fingers when friends drop by.

Being Halal, trans fat-free and made from lean chicken breasts, FairPrice Chicken Fingers are a snack that everyone can enjoy.

There is also a range of FairPrice Chicken Popcorn and FairPrice Chicken Fillet if you fancy your own fried chicken party.

FairPrice Chicken Fingers, Chicken Popcorn and Chicken Fillet ($6.50 per 500g packet) are available at all FairPrice supermarkets.

Cucumber and Yoghurt Dip

Serves 4

1 cucumber, peeled, halved lengthwise and seeded

1 cup plain yoghurt

1/4 tsp coarse salt

1 tsp fresh lemon juice

1 tbsp fresh dill, minced

1. Grate the cucumber into a bowl and then squeeze the liquid out of it.

2. Transfer the cucumber to another bowl and mix with the rest of the ingredients. This is best served chilled, and can be made a day in advance and kept in the fridge.

From TODAY, Plus – Thursday, 28-May-2009

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Sweet & Salty Ginger Chicken

EASY LUXURY
A restaurant-quality dish can be easily put together with healthy FairPrice Olive Oil and a rummage through your pantry

ANNETTE TAN, food@newstoday.com.sg

While I realise that chicken breast is a healthier food option, I have to confess that I much prefer the darker and tastier meat of the chicken thigh.

And I find that if you don’t have it deep-fried and keep your consumption of the chicken skin to a minimum, there is no good reason why chicken thigh meat shouldn’t be on your household’s menu.

In this recipe, I used FairPrice Olive Oil to help up the healthy factor.

A Gold Winner of the Reader’s Digest Trusted Brand Award for two years running, FairPrice Olive Oil is cholesterol free, high in monounsaturated fats and rich in Omega 3 and 6 fatty acids.

I also used Chef Delights Chicken Boneless Thighs, which are a convenient option since they come frozen, yet have a good flavour when cooked.

These Grade A, Halal chicken thighs are also suitable for just about everyone.

This is one of those dishes that can be whipped up in a jiffy — without much effort — and with ingredients that you would already have in your pantry.

Yet, despite the light work it requires, the results are fantastically flavourful and the ideal accompaniment to a bowl of steamed white rice.




FairPrice Olive Oil ($23.95, 2L) and Chef Delights Chicken Boneless Thigh ($6.60, 1kg) are available at all FairPrice supermarkets.





Sweet & Salty Ginger Chicken
Serves 6

2 tbsp FairPrice Olive Oil
1/3 cup soy sauce
1/4 cup mirin
2 tbsp sake or white wine
2 tbsp sugar
2 thumb-sized pieces of ginger, peeled and julienned
1 packet Chef Delights Chicken Boneless Thigh
Chopped red chillies

1. Pre-heat oven to 200°C.
2. In a bowl, whisk the olive oil, soy sauce, mirin, sake, sugar and ginger.
3. Dredge each chicken piece in the glaze, coating completely and leaving it in the glaze for a minute or so to allow the meat to soak up more of the flavour.
4. Put the pieces, skin side down, in a foil-lined baking try. Pour any leftover glaze over the chicken.
5. Roast in the oven for 25 minutes.
6. Remove the pan from the oven, turn the chicken over and baste them with the pan drippings. If a lot of fat has rendered out, spoon some off now to prevent flare-ups.
7. Place the pan back in the oven, on the highest rack (closest to the grill), then bake for about 8 minutes or until the skin is well-browned.
8. Drizzle the chicken with the pan drippings and top with chopped red chillies before serving.
9. Serve immediately with steamed white rice.

From TODAY, Plus – Thursday, 21-May-2009

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