Meal ideas?!
Meal ideas?
Hi, heres the deal. I am trying to lose weight so I cant have too much carb (a little is fine), I have high pressure so I cant have too much protein and fat (a little is fine), and I dont like too much vegetable.
Now I'm sick and tired of eating fruits and yogurt. Anyone has an awesome recipe that'll make me feel good and full ?
Answers:
Baked Parmesan Perch
2 tablespoons dry Italian bread crumbs
1 tablespoon grated Parmesan cheese
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon dried basil
1 pound perch or fish fillets of your choice
1 tablespoon butter or margarine, melted
salt and pepper
In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, salt and pepper, then dip into the crumb mixture. Place in a greased baking pan. bake, uncovered, at 400 degrees F for 20 minutes or until fish flakes easily with a fork.
Serve with steamed vegetables of your choice.
EAT THE MEAL
IT ALWAYS WORKS 4 ME
strawberrrires
OK although fruits give u a sweet taste kinda like candy u should try bocca burgers there soy and good for diets and try vegetable fried rice from a chinese place but go easy on the veggies if u like
grilled salmon steaks
baked sweet potatoe
sounds good to me!
Creole Mustard Sauce
1/4 cup water
1/4 cup half and half cream
2 Tbsp. Dijon mustard
1 capful Mrs. Dash? Extra Spicy Seasoning Blend
Shrimp and Veggie Kabobs
8 skewers
16 large shrimp, peeled and de-veined
1 medium zucchini, sliced into 1/2-inch slices
1 medium yellow squash, sliced into 1/2 inch slices
1 red bell pepper, seeded and cut into 1-inch pieces
1 Tbsp. Mrs. Dash? Extra Spicy Seasoning Blend
1 Tbsp. extra virgin olive oil
Creole Mustard Sauce Directions
1. Combine all ingredients in a small saute′pan and simmer over high heat 2-3 minutes until thick. Set aside.
Kabobs
2. Soak skewers to prevent charring.
3. Alternately thread two shrimp with zucchini, yellow squash, and bell pepper onto skewers.
4. Brush vegetables with olive oil. Season shrimp and vegetables with Mrs. Dash? Extra Spicy Seasoning Blend.
5. Grill over high heat on a preheated grill, turning occasionally to ensure even cooking, about 4-5 minutes.
6. Remove vegetables and shrimp from skewers and drizzle with Creole Mustard Salad
= Low Sodium
= Low Carb
Rice Porridge is good. Look up recipes on the web for "Congee". A small amount of rice boiled in about 4-6 times the volume of water, plus a little salt and sliced onion for flavour is the very basic version. Bouillon cubes are okay too; you can have beef, chicken, etc flavours for variety. I like to add a little minced cilantro or parsley, and a squeeze of lemon if you want some piquancy. The result is rather low calorie, but filling. Unfortunately, many people complain of feeling hungry not so long after the meal. You'll just have to try and see if you are one of these people.
For losing weight, I'd choose vegetables over fruits. Fruits have more calories -- full of sugar (fructose), you see. You might just have to learn to eat more vegetables. Lettuce is your friend -- a very simple salad can be made by squeezing lemon juice over shredded lettuce. Try chinese cabbage ("bok-choi") for variety (it is juicier, and less inclined to wilt than lettuce, but not as tough as cabbage/coleslaw).
Yogurt is chock-full of fat. Not recommended, really. Use it just as a dressing, maybe.
In the end, you've just got to eat less carbohydrates than your body requires (keep protein, vitamins/minerals, and fat --yes, there are essential fats that must be eaten to stay healthy -- at the recommended level) to lose weight. Cut down the sweetened drinks (stick to water if you can). I was able to lose 10 kg (22 lbs) in six months without much stress. Good luck!
Cobb Salad
3 hard-cooked eggs, peeled
8 bacon slices
1 head romaine lettuce, leaves separated and torn into bite-size pieces
2 cups chopped watercress (tough stems removed)
4 cups diced cooked turkey or chicken
2 avocados, pitted, peeled and diced
2 tomatoes, chopped
1/4 pound plus 1 ounce Roquefort cheese, crumbled
1/4 cup red wine vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/3 cup extra-virgin olive oil
Several long chive lengths for garnish
Cut the hard-cooked eggs into 1/2-inch dice. Set aside.
In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.
Make a bed of lettuce on a platter, shallow bowl, or individual serving plates. Arrange the eggs, bacon, herbs, watercress, turkey or chicken, avocados, tomatoes. and the 1/4 pound Roquefort cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely.
In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste. While whisking, slowly drizzle in the olive oil to form a thick dressing.
Pour a little of the dressing over the salad and garnish with chive lengths. Serve immediately. Pass the remaining dressing at the table.
Makes 4 to 6 servings.
Salmon Patties
1 can salmon, bones removed
1 egg, beaten
1/4 onion, minced
1/2 sleeve saltines, crushed fine
1/2 tsp seasoning salt, garlic salt or cajun seasoning
In bowl, combine all ingredients, mixing well. Form into patties and fry in lightly oiled skillet.
CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
chicken breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream
Heat oil and butter in skillet. Add chicken to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Stir in sour cream. Serve cucumber sauce over chicken.
EGG SALAD
6 eggs
3/4 cup-1 cup mayonnaise or miracle whip
1 tbsp. sweet pickle relish
1/4 onion, minced
2 tsp. prepared yellow mustard
1 stalk celery sliced very thin
Salt and pepper to taste
Bring saucepan of water to boil. Boil eggs 8-10 minutes, remove from heat and allow to cool 5 minutes.Remove from hot water and peel under running water, making sure to remove all of the shell. In bowl, mash the eggs, add onion, relish and celery. Mix in mustard and mayonnaise. Place in fridge for 1-2 hours to allow flavors to mingle. Add salt and pepper to taste before using.