It is that dreaded time of year that makes all women, yes even the relatively thin ones, cringe. Time to try on, buy and wear a swimming suit. Like most of America, I am always on the look-out for the miracle diet. We all want something that will satisfy our food needs and yet help our bodies to be healthy and fit.
Last week I shared with you some “diet tips” I've learned along the way. After spending this past week in Colorado with 15-18 year olds, I have the best yet. Climb every mountain they want to climb several times every day and I guarantee your appetite changes and the calories are burned away. If you won't be near mountains anytime soon, try some of these tempting recipes to help monitor your calorie intake.
Tempt your kids to eat a healthy snack with fresh cut fruit and this yummy dip.
1 Tablespoon crystallized ginger
1 teaspoon cinnamon
8 ounces fat-free cream cheese
4 ounces fat-free vanilla yogurt
Combine all ingredients. Beat until well blended. Cover and refrigerate for one hour or overnight. Serve with fresh fruit.
These shrimp are a spicy change from your typical boiled shrimp and make a great appetizer. Mix them with a low-fat mayonnaise and lemon juice and they are a fantastic shrimp salad.
3 Tablespoons rice vinegar
2 Tablespoons lemon juice
1 Tablespoons pickling spice
1 Tablespoon salt
1 pound raw shrimp
1/2 cup fresh cilantro, chopped
4 green onions, chopped
3 Tablespoons ginger
Combine first six ingredients in pot. Add shrimp. Cover and bring to a boil. Uncover and boil until shrimp are just cooked, about 2 minutes. Remove from heat. Add cilantro, onions and ginger. Cool one hour. Chill until cold.
A lean protein with great flavor that stays moist, this chicken is great baked or grill. It makes a great chicken salad, an addition to a green or pasta salad. It freezes well and keeps for several days in the refrigerator. You may choose low-fat dressing for a low-fat diet or regular dressing for a low-carb diet.
1 cup Italian salad dressing (low-calorie)
3 Tablespoons lemon pepper
1 1/2 Tablespoons paprika
2 lemons, sliced for garnish
Marinate chicken for several hours in the Italian dressing. Drain dressing. Place chicken in a prepared baking dish. Sprinkle both sides of meat liberally with lemon pepper. Bake at 375 degrees for 25 minutes.
Garnish with paprika and lemon slices.
Made with the Lemon Pepper Chicken from the previous recipe, this salad makes a great side or a complete lunch portion.
3 cups cooked farfelle or bow-tie pasta (whole-grain if possible)
1/2 cup Italian salad dressing (low-calorie or low-fat)
1/2 cup sun-dried tomatoes, diced
1 cup sliced olives
1 cup diced artichokes
Cook pasta according to directions. Chill. Toss all items in the Italian dressing. Chill in refrigerator. If pasta absorbs all of the dressing, add an additional 2 tablespoons to moisten.
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