Weight Loss Recipes

The first weight loss recipe is apples with dip.

Ingredients:
(Serves 4)

2 Tablespoons of brown sugar

8 Ounces of fat-free cream cheese

1 ½ Teaspoons of vanilla

½ Cup of orange juice

2 Tablespoons of chopped peanuts

4 Apples, cored and sliced

Directions:
First, set the cream cheese on counter and allow to soften for 5 minutes. To prepare dip, combine vanilla, brown sugar and cream cheese in small bowl. Mix until it is smooth and then add and stir in copped peanuts. To serve, place apples in their own bowl and drizzle the orange juice over them. Then, serve the apples with the dip.

Next is chickpea hummus.

Ingredients (serves 6):
3 Cups of water

2/3 of a cup of dried chickpeas (also known as garbanzo beans), that have been picked through, rinsed and then soaked overnight and drained.

1Bay leaf

2 Cloves of garlic

1 Tablespoon of olive oil

¾ of a teaspoon of salt

2 Tablespoons of sherry vinegar

1 Teaspoon of ground cumin

¾ of a cup plus 2 tablespoons of sliced green spring onions

3 Tablespoons of chopped, fresh cilantro

Directions:
Over high heat, in a large saucepan, combine the water, chickpeas, bay leaf, garlic cloves and a ½ teaspoon of salt. Bring up to a boil. Then, reduce heat to low, partially cover saucepan and simmer for about 50 to 60 minutes, or until the beans are nice and tender. Drain, remove bay leaf, but keep the garlic and a ½ cup of the liquid from the saucepan and set them aside. Now, use a food processor or blender to puree the cooked garlic, chickpeas, ¾ cup of green onion, olive oil, ¼ teaspoon of salt, cilantro, cumin and vinegar. As you puree the ingredients, add the liquid saved from saucepan 1 tablespoon at a time, until consistency of ingredients is a thick spread. Finally, in small serving bowl, stir together the remaining 2 tablespoons of green onion with the hummus mixture.

Next up is baked chicken and wild rice with onion and tarragon

Ingredients (serves 6):
1 ½ Cups of chopped celery

6 Chicken breast halves

1 Teaspoon of fresh tarragon

1 ½ Cups of whole pearl onions

1 ½ Cups of dry white wine

2 Cups of un-salted chicken broth

1 Package of wild, long grain rice mix with seasoning packet

Directions:
Preheat oven to 300F. Then, remove bones and skin from chicken and cut into ½ to 1inch pieces. Combine celery, tarragon, chicken, 1cup of unsalted chicken broth and pearl onions in a nonstick frying pan. Cook those ingredients on medium heat until vegetables and chicken are tender. This takes about 10 minutes or so. Then set pan aside and let cool. Using a baking dish, combine 1cuo of unsalted chicken broth, wine and the rice and seasoning packet contents. Let it all soak for 30 minutes. Next, add vegetables and cooked chicken to the baking dish and cover then bake for 60 minutes. Occasionally check to make sure the rice isn't drying out, and add more broth if needed.

Next up is asparagus, tomato and red pepper French bread pizza.

Ingredients (serves 4):
1 Cup of diced Roma tomatoes

1 Cup of diced asparagus

1 Tablespoon of minced garlic

1 Cup of diced red bell peppers

1 Cup of pizza sauce

1 Loaf of French bread, 8 inches long, sliced in half then cut into sections 4-inches in size

1 Cup of reduced fat shredded mozzarella cheese

Directions:
Preheat oven to 300F. Coat baking sheet lightly with cooking spray. Add pepper, tomatoes and the asparagus into a small bowl. Add garlic and gently toss to evenly coat. Now, arrange French bread sections on your baking sheet. Then add ¼ of the vegetable mixture and ¼ of the pizza sauce to each piece. Sprinkle mozzarella cheese over the top and bake until vegetables are tender and the cheese in golden brown. Around 8 to 10 minutes or so.

Lucy Bushman is an accomplished niche website developer and author.
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