Eating right and losing weight shouldn’t be a struggle. Make any of these scrumptious weight loss recipes tonight and eat delicious meals without the guilt!
Chicken Tomato Olive Sauté
You will need:
1 tablespoon olive oil
1 large onion, coarsely chopped
3 large cloves garlic, minced
1 teaspoon fresh rosemary leaves, chopped
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
¼ teaspoon freshly ground black pepper
40 large pitted kalamata olives
8 oz. cherry tomatoes, halved
Start by heating oil in a large skillet over medium-high heat. Add the onion, rosemary, garlic and cook until the ingredients start to brown. Add the chicken, sprinkle with pepper and cook for 5 to 7 minutes. Add the olives and heat until fragrant. Stir in the tomatoes and reduce heat to medium low. Cook for 5 to 6 minutes. Serve over couscous or rice and enjoy!
Chicken Avocado Rolls
You will need:
1 medium ripe avocado, mashed
1 tablespoon freshly squeezed lime juice
½ teaspoon green pepper sauce
1 cup baby spinach
10 oz. grilled chicken breast, sliced
1 ripe mango, peeled, pitted, and sliced
4 small whole grain rolls, cut each into half
In a small bowl, combine the avocado, lime juice, and green pepper sauce. Get the halved whole grain rolls and spread the avocado mix over each. Add the spinach and layer with slices of chicken and the sliced mango on the bottom halves of the bun. Top with the other halves of the rolls and serve!
Grilled Lobster Sandwich
You will need:
2 10-to 12 ounce lobster tails
2 teaspoons extra virgin olive oil
4 whole-wheat hotdog buns
1 cup snow peas, trimmed
¼ cup minced celery
¼ cup reduced fat mayonnaise
2 tablespoon lemon juice
1 tablespoon minced shallot
2 teaspoons Dijon mustard
1 teaspoon chopped fresh tarragon
½ teaspoon freshly ground pepper
1/8 teaspoon salt to taste
¼ teaspoon garlic powder
Start by preheating the grill to medium high. Then, prep the lobster tails to remove the meat. Cut the lobster tail lengthwise through the shell using kitchen shears. Brush the lobster meat with oil and lay the tail meat side down on the grill. Cook the lobster tail until the meat is slightly charred. Turn and continue grilling until meat is opaque.
Transfer the cooked lobster meat to a cutting board and let cool. Toast the whole wheat hotdog buns for 3 to 4 minutes. In a small pan of water, leave the liquid to boil and cook the snow peas until bright green. Drain the snow peas and soak with iced water. Slice the snow peas very thinly.
Go back to the cooked lobster to remove the meat. Chop the meat coarsely and add to a mixing bowl. Combine the celery, mayonnaise, lemon juice, shallot, mustard, tarragon, pepper, salt and garlic powder to the bowl and stir. Add the snow peas and mix very well. Finally, add a couple of dollops of the lobster filling to the toasted buns. Serve immediately and enjoy!