Diet Discovery

SEARCH UP SOUTH BEACH DIET ON GOOGLE.
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vegetarian chilli look it up online and you’ll find one
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try these and u’ll love dieting !!!

COLA CHICKEN
4 skinless, boneless chicken breasts, placed in casserole

Mix together:

1 can reduced fat cream of mushroom soup
1/2 can diet cola
2 tablespoons dried onion flakes
1 tablespoon dried parsley flakes

Pour over chicken, cover and bake in 350 degree F oven for 35 to 45 minutes.

Makes a great gravy to pour over rice or mashed potatoes. I have also used this recipe substituting boneless pork chops and cream of celery soup.

Very good.

DIET CHOCOLATE MILKSHAKE
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1 c.skim milk
1 tsp.vanilla
1/2 tsp.unsweetened cocoa powder
artificial sweetener to equal 4 tsps.sugar
3-5 ice cubes
Place all ingredients in blender.Blend about 30 seconds or until mixture is frothy.
Makes 1 serving.
References :
other recipes are here : http://www.massrecipes.com/search.html?order=1&q=diet&how=1

Make it a family affair. Ask your mom or dad to lend help and support and to make dietary or lifestyle changes that might benefit the whole family, if possible. Teens who have the support of their families tend to have better results with their weight management programs. But remember, you should all work together in a friendly and helpful way – making weight loss into a competition is a recipe for disaster!

Watch your drinks. It’s amazing how many extra calories can be lurking in the sodas, juices, and other drinks that you take in every day. Simply cutting out a couple of cans of soda or switching to diet soda can save you 360 calories or more each day. Drink lots of water or other sugar-free drinks to quench your thirst and stay away from sugary juices and sodas. Switching from whole to nonfat or low-fat milk is also a good idea.

Start small. Small changes are a lot easier to stick with than drastic ones. Try reducing the size of the portions you eat and giving up regular soda for a week. Once you have that down, start gradually introducing healthier foods and exercise into your life.

Stop eating when you’re full. Lots of people eat when they’re bored, lonely, or stressed, or keep eating long after they’re full out of habit. Try to pay attention as you eat and stop when you’re full. Slowing down can help because it takes about 20 minutes for your brain to recognize how much is in your stomach. Sometimes taking a break before going for seconds can keep you from eating another serving.

Avoid eating when you feel upset or bored – try to find something else to do instead (a walk around the block or a trip to the gym are good alternatives). Many people find it’s helpful to keep a diary of what they eat and when. Reviewing the diary later can help them identify the emotions they have when they overeat or whether they have unhealthy habits. A registered dietitian can give you pointers on how to do this.

Eat less more often. Many people find that eating a couple of small snacks throughout the day helps them to make healthy choices at meals. Stick a couple of healthy snacks (carrot sticks, a low-fat granola bar, pretzels, or a piece of fruit) in your backpack so that you can have one or two snacks during the day. Adding healthy snacks to your three squares and eating smaller portions when you sit down to dinner can help you to cut calories without feeling deprived.

Five a day keep the pounds away. Ditch the junk food and dig out the fruits and veggies! Five servings of fruits and veggies aren’t just a good idea to help you lose weight – they’ll help keep your heart and the rest of your body healthy. Other suggestions for eating well: replace white bread with whole wheat, trade your sugary sodas for lots of water and a few cups of low-fat milk, and make sure you eat a healthy breakfast. Having low-sugar, whole grain cereal and low-fat milk and a piece of fruit is a much better idea than inhaling a donut as you run to the bus stop or eating no breakfast at all! A registered dietitian can give you lots of other snack and menu ideas.

Avoid fad diets. It’s never a good idea to trade meals for shakes or to give up a food group in the hope that you’ll lose weight – we all need a variety of foods to stay healthy. Stay away from fad diets because you’re still growing and need to make sure you get proper nutrients. Avoid diet pills (even the over-the-counter or herbal variety). They can be dangerous to your health; besides, there’s no evidence that they help keep weight off over the long term.

Don’t banish certain foods. Don’t tell yourself you’ll never again eat your absolutely favorite peanut butter chocolate ice cream or a bag of chips from the vending machine at school. Making these foods forbidden is sure to make you want them even more. Also, don’t go fat free: You need to have some fat in your diet to stay healthy, so giving up all fatty foods all the time isn’t a good idea. The key to long-term success is making healthy choices most of the time. If you want a piece of cake at a party, go for it! But munch on the carrots rather than the chips to balance it out.

Get moving. You may find that you don’t need to cut calories as much as you need to get off your behind. Don’t get stuck in the rut of thinking you have to play a team sport or take an aerobics class to get exercise. Try a variety of activities from hiking to cycling to rowing until you find ones you like.

Not a jock? Find other ways to fit activity into your day: walk to school, jog up and down the stairs a couple of times before your morning shower, turn off the tube and help your parents in the garden, or take a stroll past your crush’s house – anything that gets you moving. Your goal should be to work up to 60 minutes of exercise every day. But everyone has to begin somewhere. It’s fine to start out by simply taking a few turns around the block before bed and building up your levels of fitness gradually.

Build muscle. Muscle burns more calories than fat. So adding strength training to your exercise routine can help you reach your weight loss goals as well as give you a toned bod. A good, well-balanced fitness routine includes aerobic workouts, strength training, and flexibility exercises.

Forgive yourself. So you were going to have one cracker with spray cheese on it and the next thing you know the can’s pumping air and the box is empty? Drink some water, brush your teeth, and move on. Everyone who’s ever tried to lose weight has found it challenging. When you slip up, the best idea is to get right back on track and don’t look back. Avoid telling yourself that you’ll get back on track tomorrow or next week or after New Year’s. Start now.

Try to remember that losing weight isn’t going to make you a better person – and it won’t magically change your life. It’s a good idea to maintain a healthy weight because it’s just that: healthy.
References :

Mango Chicken Serves 4
4 boneless, skinless chicken breasts
3 C orange juice
2 mangos, peeled and sliced
2 T honey
1 tsp. grated fresh ginger

Grill chicken till nicely browned. While chicken is grilling, mix orange juice, honey and ginger. When chicken is about 3/4 cooked, remove from grill and place in a large skillet. Add orange juice mixture and cook until liquid reduces and chicken completes cooking, about 10 minutes. Add mango slices just before removing from heat, so they warm, but not cook. Serve over rice or couscous.

Spicy Tropical Chicken Serves 4
1/4 C lime juice
1/2 C pineapple juice
2 -3 tablespoons minced jalapeno peppers
2 cloves garlic, minced
1/4 C minced shallots
1/4 C light soy sauce
2 lbs. boneless chicken tenders

Combine all ingredients except chicken to create a marinade. Put the chicken in a large plastic zipper food storage bag and pour the marinade over the chicken. Let marinate in the refrigerator for at 2-6 hours, turning occasionally. Drain chicken and discard marinade. Grill, broil or saute the chicken as desired until fully cooked, about 10 minutes.

Florida red snapper

Serving Size : 6

2 Pounds Red snapper — fillets
1/4 Cup Grated onion
2 Tablespoons Orange juice
2 Tablespoons Lemon juice
2 Teaspoons Grated orange rind
1/2 Teaspoon Salt
1/8 Teaspoon Nutmeg

Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches.

Combine onion, orange and lemon juice, orange rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes.

Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork.

"Grilled" Glazed Tuna Steaks

Serving Size : 4

1/3 cup Dry Sherry
1 tablespoon Ginger Root — minced
1 tablespoon Low Sodium Soy Sauce
1 teaspoon Honey
2/3 tablespoon Garlic — minced
1 pound Tuna Steak — cut in 4 pieces

Combine Sherry, Gingerroot, Soy Sauce, Honey & Garlic in A 1 Cup Glass Measure. Microwave Uncovered At High 1 Min. OR Until Mixture Boils. Cool Slightly. Place Tuna in An 11 X 7 X 1 1/2 in. Baking Dish. Pour Marinade Over tuna. Cover & Chill 2 Hours. Remove Tuna From Marinade, Reserving Marinade. Preheat A 10 Inch. Browning Skillet At High For 8 Min. Arrange Tuna On Hot Browning Skillet With Thickest Portions To The outside. Microwave Uncovered At High For 2 Min.

Turn Steaks Over & Baste With Marinade. Microwave At High For 1 1/2 To 2 Min. Let Stand Covered 2 Min.
Serve Immediately With Warm Marinade. (May Also Grill Outdoors.)
References :
http://www.inch-aweigh.com/recipeindex.html

Look up the author, Betty Rohde with the title "So fat, low fat, no fat" recipe books. I cook all the time out of these books. She has italian, mexican, and others you’ll love. Go to Alibris and you’ll find huge discounts on these books. Good luck, they are very delicious and easy to make.
References :

I love grilled swordfish that’s been marinated in soy sauce & freshly minced garlic. Steam some broccoli, or fresh string beans, splashed with balsamic vinegar.
References :
http://www.cookinglight.com/cooking/
http://lowfatcooking.about.com/
http://www.foodfit.com/
http://www.recipegoldmine.com/lowfat/lowfat.html

Barbecue Roasted Salmon

1/4 cup pineapple juice
2 Tbsp fresh lemon juice
4 – 6oz. salmon fillets
2 Tbsp brown sugar
4 tsp chili powder
2 tsp grated lemon rind
3/4 tsp cumin
1/2 tsp salt
1/4 tsp cinnamon
Cooking spray
Lemon wedges (optional)

Combine first 3 ingredients in a ziploc plastic bag, seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400°F. Remove fish from bag; discard marinade. Combine sugar, chili powder, lemon rind, cumin, salt and cinnamon in a bowl. Rub over fish. Place in an 11×7” baking dish coated with cooking spray. Bake at 400°F for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired. Serves 4.

Per serving: 314 calories, 14.7g fat, 35.3g protein, 9g carbohydrates, 1g fiber, 111mg cholesterol, 1.5 mg iron, 405 mg sodium, 30 mg calcium.
References :
Cooking Light, May 2001, p. 210

salad
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