healthy meals

[hawkeyethearcher]

heer is one for the dieters. if you wanna help people lose weight post it here and post calories if you can

[nbr3bagshotrow]

Twinkies
Hostess cupcakes
Taco Bell

[hawkeyethearcher]

Barbecue Roasted Salmon
Serves 2; 314 calories per serving

Ingredients

1/8 cup pineapple juice
1 tablespoons fresh lemon juice
2 (6-ounce) salmon fillets
1 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoons grated lemon rind
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Cooking spray
Lemon wedges (optional)
Instructions

Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.

Preheat oven to 400°.

Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (sugar through cinnamon) in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon, if desired.

[hawkeyethearcher]

Originally Posted by nbr3bagshotrow

Twinkies
Hostess cupcakes
Taco Bell

taco bell drive thru diet
http://www.drivethrudiet.com/

[hawkeyethearcher]

Chicken Parmesan
Serves 2; 500 calories per serving

Ingredients

1/2 cup bread crumbs
1 tablespoon oregano
1 tablespoon garlic powder
1 tablespoon grated low-fat Parmesan
3 egg whites
4 skinless, boneless chicken breasts
nonstick cooking spray
1 cup tomato sauce (sugar-free marinara sauce)
2 cups shredded low-fat mozzarella
Instructions

Preheat oven to 350 degrees. In a shallow bowl, mix rinds with spices and Parmesan. In another bowl, beat egg whites. Dip each chicken breast in egg white, then roll each breast in the rind mixture. Lay breasts in a baking dish coated with nonstick cooking spray. Bake 20 minutes. Add about 1/4 cup tomato sauce over each breast and sprinkle each with about 1/2 cup mozzarella. Return the dish to the oven and bake an additional 10 minutes or until chicken is no longer pink.

[hawkeyethearcher]

Feta and Olive Meatballs
Serves 2; 200 calories per serving
Ingredients

For the meatballs:
1/4 cup chopped parsley
1 tablespoons ?nely chopped onion
1/2 pound lean ground beef
1/4 cup nonfat crumbled feta cheese
3 tablespoons pitted green olives, coarsely chopped
3 egg whites
1 tablespoons Tabil Spice Mixture (see below) or 1/2 teaspoon dried oregano

For the Tabil Spice Mixture:
1 tablespoons caraway seeds
1/8 cup coriander seeds
1 dried red chilies

Instructions

For the meatballs:
Preheat the broiler. In a large mixing bowl, combine all the ingredients with your hands and shape into 16 meatballs about the size of a silver dollar. Place the meatballs about 2 inches apart on a baking sheet and broil about 3 inches away from the heat until browned on top, 5 minutes or so. Turn over and broil on the other side for about 5 minutes. You don’t really need any salt in this recipe, as the feta and olives provide enough. Try the spice mixture. It tastes great in the meatballs. If you like, you can purchase low-carb tomato sauce to put over the meatballs.

For the spice mixture:
Roast the spices in a dry nonstick frying pan over medium heat until fragrant, about 2 minutes. Cool and ?nely grind in a spice mill.

[hawkeyethearcher]

Mexican Lasagna
Serves 12; 200 calories per serving
Ingredients

1 1/2 pounds extra-lean ground beef
salt and pepper to taste
1-1/4 ounce package taco seasoning mix
15 ounces low-fat ricotta cheese
1/4 cup low-fat sour cream
27 ounces canned whole green chilies (drain and reserve 2 tablespoons canned juice)
2 tablespoons Tabasco sauce
4 6-inch, low-carb tortillas
Instructions

Preheat oven to 350 degrees. Season the meat with a little salt and pepper. In a skillet over medium heat, break up the meat with a wooden spoon, and cook until browned. Drain off the grease.
Stir in the taco seasoning mix and enough water to make a paste.
In a small mixing bowl, whisk the ricotta cheese, sour cream, reserved chili juice, Tabasco, and 1/2 cup water.
Spread a little of the mixture to cover the bottom of a 13x9 inch baking pan. Cover the sauce with a layer of tortillas, overlapping slightly. Sprinkle the meat mixture evenly over the entire base. Cover with a single layer of whole green chilies and pour the remaining sauce on top. Bake 45–60 minutes. Remove from the oven and allow to stand 5 minutes before serving.

for the whole family plus breakfast in the morning

[hawkeyethearcher]

Peanut Noodles with Shredded Chicken & Vegetables
Serves 3; 363 calories per serving
Ingredients

1/2 pound boneless, skinless chicken breasts
1/4 cup smooth natural peanut butter
1 tablespoons reduced-sodium soy sauce
1 teaspoons minced garlic
3/4 teaspoons chile-garlic sauce
1/2 teaspoon minced fresh ginger
4ounces whole-wheat spaghetti
1 head broccoli chopped
10 baby carrots cut in half


Instructions

1. Put a large pot of water on to boil for cooking pasta.
2. Meanwhile, place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board. When cool enough to handle, shred into bite-size strips.

3. Whisk peanut butter, soy sauce, garlic, chile-garlic sauce and ginger in a large bowl.

4. steam veggies until tender

5. Cook pasta in the boiling water until tender.Drain, reserving 1 cup of the cooking liquid. Rinse the pasta with cool water to refresh. Stir the reserved cooking liquid into the peanut sauce; add the pasta, vegetables and chicken; toss well to coat. Serve warm or chilled.

To make ahead: Cover and refrigerate for up to 2 days. To serve, stir in 2 tablespoons warm water per portion; serve cold or reheat in microwave.

[hawkeyethearcher]

Spice-Crusted Salmon with Lime-Orange Salsa
Serves 2; 302 calories per serving
Ingredients

For the salsa:
2 navel oranges
1/2 small red onion, finely chopped
1/8 cup lime juice
1/8 cup chopped fresh cilantro
1/2 Tbsp. minced chipotle peppers
1 clove garlic, minced
Salt & freshly ground pepper to taste
For the crust:
1/2 Tbsp. coriander seeds, crushed
1/2 Tbsp. cumin seeds
1/4 Tbsp. black peppercorns
1/2 tsp. kosher salt
2 salmon fillets

Instructions

1. To make salsa: With a sharp knife, remove skin and white pith from oranges and discard. Working over a medium bowl to catch the juice, cut the orange segments from their surrounding membrane, letting the segments fall into the bowl. Add onion, lime juice, cilantro, chipotle peppers and garlic. Stir to combine. Season with salt and pepper.
2. To make salmon: Heat a small skillet over medium heat. Add coriander and cumin; toast, stirring constantly, until aromatic, 2 to 3 minutes. Let cool and transfer to a spice mill or mortar and pestle. Add peppercorns to the mill and coarsely grind all the spices. Stir in salt.

3. Prepare grill or preheat broiler.

4. Coat salmon with the spice mixture. Grill or broil on a lightly oiled rack until the fish is opaque in the center, about 5 minutes per side. Serve with the salsa.

To make ahead: The salsa can be prepared ahead and stored, covered, in the refrigerator for up to 8 hours.

[hawkeyethearcher]

Tomatillo Shrimp Fajitas

3/4 cup red bell pepper strips
1 teaspoon minced garlic
1 red onion vertically sliced
1/4 cup green salsa
1/2 teaspoon ground coriander
0.75 pound shrimp
4 6 inchs corn tortillas
1 tablespoon chopped fresh cilantro

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper, garlic, and onion; sauté 4 minutes. 2. Stir in salsa, coriander, salt, and shrimp; sauté 2 minutes or until shrimp are done. 3. Arrange about 1/2 cup shrimp mixture down center of each tortilla; sprinkle each tortilla with 1 1/2 teaspoons cilantro.