Ingredients:

2 medium zucchini
60 grams salmon
30 grams grated cheese
40 grams onions
1 tbsp parsley
30 grams tomato

Step One – Cut zucchini in half lengthwise and scoop out the flesh. Put zucchini boats into oven dish.
Step Two – Cube zucchini flesh and mix with cubed tomato, onions and flaked salmon. Stir through parsley and pile into zucchini boats. . .
Step Three – Place cheese over top, pour 1/3 cup water into oven dish, cover with foil and bake at 180 degrees C for 20 minutes.
Step Four – Uncover and baked for a further 5 minutes then serve

I love this dish so much, although it takes aaaages to make. Let me know how it works for you!

Mushroom Salad

Ingredients:

90ml tomato juice
1 tbsn vinegar
¼ cup sliced mushrooms
¼ lettuce head, shredded
Trace horseradish

Step One – Prepare lettuce in a salad bowl with raw sliced mushrooms.
Step Two - Place vinegar, tomato juice and horseradish in a blender and turn on to medium speed.
Step Three – Add bslim sachet while blender in on and blend until smooth. Pour mixture over lettuce and mushrooms.

It’s simple, quick and the horseradish gives it some great bite. Give it a try and let me know how you go!

Ingredients:

60 grams lean hamburger mince
(cooked and drained)
180ml cold water
90ml tomato juice
½ chopped onion
½ stalk of celery – chopped ½ cup
½ cup chopped mushrooms
½ tsp butter
1 beef stock cube
¼ tsp lite salt
½ cup chopped broccoli
1 tbsp chopped green pepper
½ chopped tomato
180 ml hot water

Step One – Place cold water, salt and three tablespoons of tomato juice in a blender (reserve remainder of tomato juice for broth). Set aside.
Step Two – Melt butter and saute all vegetable for two minutes.
Step Three – Dissolve stock cube in hot water and add to vegetables.
Step Four – Add remainder of tomato juice and drained hamburger mince.
Step Five – Cover and simmer for approximately five minutes, or until vegetables are soft. Stir occasionally.

My Mom said the recipes were a little hard to follow so I broke it down into steps. This is healthy but yummy. Let me know if you try it (and subscribe!).

Ingredients:

1 pound Fresh Salmon fillets
1 tablespoon powdered ginger
1/4 cup low sodium teriyaki sauce
1 tablespoon melted low-fat butter
1 large bell pepper
4 large mushrooms

Mix ginger, teriyaki sauce and melted butter. Pour over salmon and marinate for 1 hour. Cut Bell Pepper into 4 pieces. Roast the mushrooms and peppers for about 10 minutes. Bake or grill fish until done.

That’s it – it’s so simple and is absolutely delishooo.

Let me know if you try it – and hold on for how I’m doing with Total Cleanse and Pure Acai. I’m really happy with the results so far, I’ll tell you all about it!

Becky’s Chili

1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 medium carrots, chopped
2 tablespoons corn oil
1 pound lean ground beef
1/2 pound pork
1 can kidney beans
1 can pork and beans
1 (28oz) can tomatoes
1 teaspoon pepper
Hot chili pepper to taste

Saute onion, green peppers, red peppers and carrots in the corn oil in large saucepan until tender. Add the ground beef and pork. Cook over low heat, stirring until crumbly. Stir in the beans and tomatoes. Add pepper and chili pepper, stirring well. Simmer, uncovered, for 1 1/2 hours, stirring occasionally. Can be put in crock pot to cook.

That’s it. Totally deeeelishous. Let me know if you tried it.

Ingredients:

1/4 cup plain nonfat yogurt
1 tbsp. fat-free mayonnaise
1 tbsp. lemon juice
1 tsp. basil
pinch of oregano, lite salt and pepper
1 cup cooked, small shell macaroni
2 tbsp. chopped celery
2 tbsp. chopped red bell pepper
2 tbsp. chopped green pepper
1 tbsp. chopped green onion
6 1/2 ounces water-packed tuna, drained

Combine yogurt, mayonnaise, lemon juice, basil, lite salt and pepper. Stir to blend. Add remaining ingredients and toss together.

It’s so simple and you can servce it immediately or stored it in the refrigerator until ready to serve. Get tuning! LOL

Ingredients:

1 lb. boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz.) Campbell’s 98% Fat Free Cream of Mushroom Soup
1/2 cup Low Sodium Chunky Salsa
8 Flour Tortillas (8″)
1 cup shredded Low Fat Monterey Jack cheese

Spray pan with PAM and add chicken and cook until browned, stirring often. ADD pepper and onion and cook until tender-crisp. ADD soup and salsa and heat thoroughly. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling. Bake for 5 mins in oven 350 degrees for crispy tortillas. Serves 4.

I had them today – mmmm, they’re good. Let me know if you try them!

OK, I’m going to kick things off by sharing one of my favourites weight-loss recipes: Parmesan Tomatoes. Yummy! Here goes…

Ingredients:

1 medium tomato
1oz fat free mozzarella cheese
2Tbls grated parmesan cheese
2tbs bacon bits (Hormel low sodium (real bacon bits) or Oscar Meyer)
Optional
Pinch of black pepper or any other spice of your choice. A little garlic is nice.

Cut a hole on top of the tomato large enough to fit in a spoon. Dig out the insides of the tomato and put in a bowl. Combine the tomato, parmesan cheese and bacon bits and mix well. Place the shell of the tomato on a baking sheet. Return the mix to the tomato. Place the mozzarella cheese on top of the tomato and put into the oven. Remove the tomato when the cheese has melted or a little brown.

That’s it! It tastes great, and doesn’t feel like a weight-loss recipe at all. Let me know in the comments how you liked it!