Weight Loss Support Group Recipes

[WolfyOne]

Black Bean & Sweet Potato Burritos

10 (7 inch) flour tortillas
2 teaspoons canola oil
1 medium onion chopped ( 1 cup)
2 garlic cloves, minced
4 teaspoons ground cumin
1/2 teaspoon dried oregano
3/4 cup vegetable broth
1 medium sweet potato, peeled, diced (3 cups)
1 (14 1/2 oz) can mild green chile-seasoned diced tomatoes, undrained
1 (15 to 19 oz) can black beans, drained, rinsed
3/4 cup frozen corn
1/4 chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon ground pepper
2/3 cup (2 oz) grated cheese (Pepper Jack or Monterey Jack) (optional)
1/3 cuo lowfat sour cream (optional)

1) Heat oven to 325 F. Wrap tortillas in aluminum foil; heat in oven 15 to 20 minutes or until steaming.

2) Meanwhile, in large skillet, heat canola oil over medium heat. Add onion; cook, stirring often, 2 to 3 minutes or until softened. Add garlic, cumin and oregano; cook 30 seconds, stirring. Add broth and sweet potatoes; bring to a simmer. Cover, cook 5 minutes.

3) Add tomatoes, beans and corn; return to simmer. Cover; cook an additional 5 to 10 minutes or until sweet potato is tender. Use potato masher to mash about 1/4 of the vegetable mixture in skillet. ( this will thicken burrito filling and make it cohesive.) Stir mashed and unmashed portions together. Stir in cilantro, lime juice and pepper.

4) To serve, spoon about 1/2 cup of the sweet potato filling down center of each warm tortilla. Sprinkle with about 1 tablespoon cheese. Fold in edges of tortilla, then fold one side over filling and wrap up burrito. Serve with sour cream for dipping.

5 servings
Preparation time: 20 minutes
Ready to serve: 40 minutes

Per serving: 450 calories, 13 g total fat (4.5 saturated fat), 16 g protein, 67 g carbs, 16 mg cholesterol, 1041 sodium, 10 g fiber.
Star nutrients: Vitamin A (120%) Vitamin C (33%) Calcium (26%) Fiber (39%) Folate (23%) Iron (27%) Vitamin B6 (15%) Copper ( 17%) Niacin (19%) Phosphorus (20%) Riboflavin (20%)

NOTE: To cut sodium, use salt free cans of beans, chile-tomato and vegetable broth

[WolfyOne]

Falafel with Flaxseed
In the following version, flaxseeds help bind the patties, contributing a nutty flavor and appealing crunch. Traditional the patties are deep fried. However, to create a crispy crust without deep frying, brown patties on one side in a nonstick skillet, flip them over onto a baking sheet and finish them in a hot oven.

1/3 cup plus 1 tablespoon flaxseeds, divided
1 (15 to 19 oz) can garbanzo beans, drained, rinsed
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon ground corriander
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons lemon juice
1/4 cup fine dry bread crumbs
1 egg white
2 teaspoons olive oil
1 recipe Mediterranean Chopped Salad (recipe to follow)
4 (6 inch) whole wheat pita breads
8 lettuce leaves
1/2 cup plain nonfat yogurt

1) Heat oven F. Coat baking sheet with nonstick cooking spray. In clean dry coffee grinder or blender, grind 1/3 cup of the flaxseeds.

2) In food processor, pulse garbanzo beans several times just until coarsely chopped. Add parsley, garlic, cumin, coriander, salt cayenne pepper, lemon juice and ground flaxseeds; pulse until mixture is cohesive, but still retains some texture. Using scant 1/4 per patty, form mixture into 8 1/2 inch thick) oval patties.

3) In shallow dish, combine bread crumbs and the remaining 1 tablespoon of flaxseeds. In medium bowl, beat egg white with fork until frothy. Dip each patty into egg white, coat with bread crumb mixture.

4) In large nonstick skillet, heat olive oil over medium-high heat until hot. Add patties; cook about 2 minutes or until underside is browned. Turn patties over onto baking sheet. Bake patties 15 to 20 minutes or until golden brown on both sides and heated through. Meanwhile prepare Mediterranean Chopped Salad.

5) To serve, cut each pita in half to form 2 pockets. Line each pocket with lettuce leaf and fill with a patty. Garnish falafel with Mediterranean Chopped Salad and yogurt.

4 Servings
Preparation time: 25 minutes
Ready to serve: 45 minutes

Per serving: 465 calories, 14.5 g total fat (1.5 g saturated fat), 20 g protein, 69 g carbs, 1 mg cholesterol, 1208 mg sodium, 16 g fiber
Star nutrients: Vitamin C (40%) Fiber (63%) Folate (28%) Magnesium (33%) Phosphorus (29%) Vitamin A (16%) Vitamin B6 (23%) Calcium (19%) Copper (23%) Thiamin (24%) Zinc (16%)

Make Ahead: Prepare patties through step 4. Cover and refrigerate for up to 2 days.

[WolfyOne]

Mediterranean Chopped Salad

1 small tomato, diced
1/2 cup diced cucumber
1 green onion, chopped
1 jalapeno pepper, seeded, minced
2 tablespoons chopped fresh cilantro or parsley
2 teaspoons lemon juice
2 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon ground pepper

1) In medium bowl, combine tomato, cucumber, green onion, jalapeno, cilantro (or parsley), lemon juice, olive oil, salt and pepper; toss gently to mix. Serve within 1 hour.

Makes 1 1/3 cups
Preparation time: 10 minutes
Ready to serve: 10 minutes

Per serving: 32 calories, 2.5 g total fat (0.5 g saturated fat) 1 g protein, 3 g carbs, 0 mg cholesterol, 150 mg sodium, 1 g fiber.


NOTE: This salad can be used for any pita sandwich or use it to top grilled fish.

[Corkey]

Beef Stroganoff with Portobello Mushrooms
Recipe courtesy EatingWell.com
Rated: 4 stars out of 5

Prep Time:40 minLevel: EasyYield: 4 servings, 1 1/2 cups each




Ingredients
2 teaspoons plus 1 tablespoon canola oil, divided
1 pound flank steak, trimmed
4 large portobello mushrooms, stemmed, halved and thinly sliced
1 large onion, sliced
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1 14-ounce can reduced-sodium beef broth
2 tablespoons cognac or brandy
1 tablespoon red-wine vinegar
1/2 cup reduced-fat sour cream
4 tablespoons chopped fresh chives or parsley, divided
Directions
Heat 2 teaspoons oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.

Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.

Nutrition Facts
Nutritional AnalysisPer serving Calories329
Carbohydrate Servings1
Carbohydrates14 g
Protein27 g
Fat16 g
Saturated Fat5 g
Cholesterol56 g
Monounsaturated Fat7 g
Dietary Fiber2 g
Sodium383 mg
Potassium638 mg
Nutrition BonusSelenium (42% daily value), Zinc (31% dv), Potassium (18% dv), Iron (15% dv).

One can always substitute turkey, chicken or bison for beef.
Proteins, fat and cholesterol values will change if one does.
There are online charts for different protein values.

Recipe courtesy FoodNetwork.com

[WolfyOne]

This is a breakfast recipe from The Skinny Chef. I haven't tried it and just saw it as I was reading online. It sounded good, so I thought I would share it here.

Hot Cereal with Quinoa, Oats and Flax

Serves 2

1/2 cup quinoa, well rinsed
1/2 cup rolled oats
1 tablespoon ground flax
2 tablespoons chopped dates
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 tablespoons brown sugar
2 tablespoons chopped pecans

Place the quinoa in a small saucepan with 1½ cups of water. Bring to a boil and cover. Cook 10 to 15 minutes, stirring once or twice, until the center of each quinoa seed is almost translucent. Stir in the oats, flax, dates, ginger, cloves and salt. Cook 5 to 10 minutes more, until most of the liquid is absorbed and the oats are cooked through. Stir in the brown sugar and nuts, serve immediately.

Nutritional Information Per Serving (1¼ cup):
398 calories
12 g protein, 70 g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 8g fiber, 5 mg sodium.

[Lady Jewel]

Sounds yummy Wolfy

Originally Posted by WolfyOne

This is a breakfast recipe from The Skinny Chef. I haven't tried it and just saw it as I was reading online. It sounded good, so I thought I would share it here.

Hot Cereal with Quinoa, Oats and Flax

Serves 2

1/2 cup quinoa, well rinsed
1/2 cup rolled oats
1 tablespoon ground flax
2 tablespoons chopped dates
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 tablespoons brown sugar
2 tablespoons chopped pecans

Place the quinoa in a small saucepan with 1½ cups of water. Bring to a boil and cover. Cook 10 to 15 minutes, stirring once or twice, until the center of each quinoa seed is almost translucent. Stir in the oats, flax, dates, ginger, cloves and salt. Cook 5 to 10 minutes more, until most of the liquid is absorbed and the oats are cooked through. Stir in the brown sugar and nuts, serve immediately.

Nutritional Information Per Serving (1¼ cup):
398 calories
12 g protein, 70 g carbohydrates, 7 g fat (1 g saturated), 0 mg cholesterol, 8g fiber, 5 mg sodium.

[WolfyOne]

Here's another breakfast recipe from The Skinny Chef

Cashew Granola Crunch

Makes 8 cups

4 cups rolled oats
1/4 cup cashew pieces
1/4 cup flaked, unsweetened coconut
1/4 cup ground flax
1/4 cup dark brown sugar
1 teaspoon orange zest (from one medium orange)
1.2 teaspoon allspice
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup maple syrup
2 tablespoons vegetable oil
Nonstick cooking spray

Preheat oven to 250°F. In a large bowl, combine the oats, nuts, coconut, ground flax, brown sugar, orange zest, allspice, pumpkin pie spice and salt. Toss well to combine. Drizzle over the maple syrup and oil. Toss again to coat.

Coat two large baking sheets with cooking spray. Spread the granola out evenly onto the baking sheets. Bake for about 1 hour, stirring every 20 minutes until the coconut is toasted and the granola is evenly browned. Remove from oven and cool on the baking sheets. Transfer to an air-tight container and store up to two weeks.

Nutritional Information Per Serving (1/2 cup granola plus 3/4 cup skim milk):
365 calories
13 g protein, 58 g carbohydrates, 9 g fat (1 g saturated), 3 mg cholesterol, 2g fiber, 176 mg sodium

[WolfyOne]

Another Skinny Chef Recipe....this one sounds yummy.

This recipe is updated with tasty, lean protein sources, including ground turkey, egg whites, skim milk and part-skim mozzarella. I've also substituted old-fashioned oats for the usual breadcrumbs, sneaking in better carbohydrates where no one will notice.

Spinach Stuffed Meatloaf

Serves 8

2 cups packed baby spinach leaves
1 lb ground turkey
1 cup oats (not quick cooking)
2 egg whites
1/8 cup low-sodium soy sauce
1/4 cup non-fat milk
1/4 cup minced parsley
4 cloves of garlic, minced
1 tablespoon Worcestershire sauce
1/2 teaspoon paprika
1/2 cup grated part-skim mozzarella
2 tablespoons ketchup or barbecue sauce

Preheat oven to 350ºF. Heat a large, dry skillet over high heat. Add the spinach and 2 tablespoons water. Cook 1 to 2 minutes, until the spinach wilts. Set aside. Place oats into large bowl, along with eggs, milk and soy sauce. Stir well to coat and soak about 10 minutes. Add ground turkey, parsley, garlic, Worcestershire sauce and paprika. Mix well.

Coat a loaf pan with cooking spray and smooth half the meat mixture into the pan. Top with spinach. Sprinkle over cheese, then press the remaining meat over top and cover with ketchup or barbecue sauce. Bake for 45 to 50 minutes, until the meatloaf is no longer pink in the center, test by inserting a knife. Rest 5 to 10 minutes before slicing.