Best weight loss recipes
I at Maria Fox Sherover, and these are the unusual weight loss tips, that I had never heard before I started my diet of weight loss for idiots. It worked for me and I’m sure it can work for you too.
I’ve lost 11 pounds in 20 days right before my wedding. It’s been 10 months and unfortunately I’m bigger than I’ve ever been, so I have really got to shed those pounds.
My goal is 11 pounds in 20 days starting from today. I know I can do it because I’ve done this before, and you are welcome to join the ride. Join me here every day for the next 20 days to learn how to burn the fat.
If you need diets for quick weight loss, to learn how to loose weight fast want If you, you better start right here with me, and you will notice a significant change in your body 11 days from now!
1/2 cup chopped celery
1/2 cup diced onion
1/2 cup diced Green Pepper
1.5 cups of diced fat-free ham
1.5 cups of diced cooked boneless/skinless chicken breast
1/2 cup Chicken Broth
1 14 oz can of diced tomatoes (not drained) or 2 medium
fresh diced tomatoes
1 tbsp hot sauce
1-2 tsp Cajun Seasoning
1-2 tsp dried Jalapeño pepper
1/2 cup Brown Rice (uncooked)
In a non – stick pot, or one sprayed with cooking spray, sauté celery, onion, and Green Pepper until Onion is tender.
Add broth, tomatoes, meat, and seasonings.
Bring to a boil for 5 minutes stirring frequently.
Add rice and simmer for 15 minutes stirring frequently until rice is cooked and consistency is as desired.
Chicken noodle soup
2 tbsp. olive oil
1 chopped onion
4 carrots, peeled and chopped
4 chopped celery stalks
4 bay leaves
half tsp ground black pepper
12 c. fat-free chicken broth
2 c water
2 lb. chicken breast cut into bite-size pieces
1 lb. whole wheat or no. yolk noodles
2 tbsp chopped dill
Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 4 min.
Add carrots, celery, bay leaves, black pepper, chicken broth and water. Bring to a boil over high heat
Add chicken and bring back to coil
Add noodles and simmer until tender – about 8 minutes. Reduce heat to low
Remove bay leaves and stir in parsley and dill
1 lb. cooked and shredded chicken breast
4 sliced green onions
2 tbsp chopped cilantro
1 minced jalapeno
3 Cabana green enchilada sauce
8 corn tortillas
1 c. reduced-fat shredded cheddar cheese
half c salsa
half c light sour cream
1 diced tomato
¼ c. sliced slices black olives
Preheat oven to 350 degrees. Lightly coat a 9 “x 13” baking dish with cooking spray
Lightly coat a large skillet with cooking spray and place over a medium-high heat. Add green onion, cilantro and jalapeno. Sauté for 2 min. Add chicken and 1 can of enchilada sauce. Cook, stirring occasionally until heated through – about 5 minutes
Pour the other 2 cans of enchilada sauce in a medium bowl and microwave until warm – about 2 minutes. Dip each tortilla in the heated sauce and fill with 1/8 of the chicken mixture. Roll up and place seam-side down in the baking dish
Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until heated through and cheese is melted–about 15 minutes.
Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa and a dollop of sour cream, tomatoes, and olives.