Diet Meal Plans Q & A

what are some good diet meals?

Lizzy asked:


what are some good diet meals

This entry was posted on Friday, November 21st, 2008 at 9:47 pm and is filed under Cooking & Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

5 Responses to “what are some good diet meals?”

1. esmerelda Says:
   November 25th, 2008 at 3:58 am

   Broiled chicken with wild rice and an arugula salad

   Broiled fish sided with black beans with chopped jalepenos and a steamed veggie

   Whole grain pasta with a sauce of olive oil, lemon juice and veggies (even toss in some broiled chicken)

   Veggie burger w/tomato and spinach on top

   Grilled veggie sandwich on a toasted, whole wheat roll

   Grilled boneless chicken breast, chopped – add low fat mayo, onion, celery, diced red pepper…on 7 grain bread

   Spinach salad topped with sliced boiled eggs, cooked turkey bacon, and avocado. Throw on some pepper and a little olive oil and your favorite vinegar

2. KR Says:
   November 27th, 2008 at 3:44 pm

   start eating real authentic japanese food, you will lose all unwanted fat in a month. it worked for me.

3. trepach Says:
   November 28th, 2008 at 11:10 am

   vegeterian:

4. poppy Says:
   December 1st, 2008 at 5:33 pm

   do not eat ANY processed food. This means all food that it’s been prepared for you by the industry. Avoid cans and ready meals. Use only fresh and seasonal veg, only have 80 grams of animal protein per serving.

5. mouchie111 Says:
   December 4th, 2008 at 4:49 pm

   EGGPLANTS PUREE :
   Grill the whole eggplant on the barbecue until you can peel the skin easily.
   In a pot, smash them with olive oil and some whole peeled tomatoes, salt, pepper.
   You can also add crushed garlic.
   Eat it warm or very cold

   CHICKEN LIVERS SALAD :
   chicken livers
   sliced onion
   a little butter
   raspberry vinegar

   In a pan, put the butter and the onions, and when a little golden, add the livers.
   Cook on medium heat. When almost done, add the raspberry vinegar and let reduce the juice a little.
   Eat with the salad

   BRUSSELS SPROUTS :
   Boil the brussels sprouts, not all the way.
   In a pan, put butter, sliced onions, and diced salted pork (cut out the fat).
   Add the brussels sprouts, salt & pepper

   BELGIUM ENDIVES :
   6 endives
   Butter
   Salt & pepper

   Boil or steam the endives in water for 5 minutes. Drain them.
   In a frying pan, put the butter, the endives very well drained of water, salt and pepper.
   Cover them and cook on medium-low heat until cooked as you like your vegetables.
   (if the endives are big, you can cut them in half in their lenghts)

   GREEK SALAD MY WAY :

   Diced cucumber
   diced tomatoes
   feta (fat free)
   kalamata olive
   sliced onions (optional)
   spring mix
   salt & pepper
   Olive oil
   balsamic vinegar

   Put all the ingredients in a bowl and toss

   GREEN BEANS & TOMATOES :
   Boil or steam the beans for a few minutes.
   In a frying pan, put some butter, sliced onions, whole or diced
   peeled tomatoes (drained of the juice).
   When the liquid you’ll get has evaporate a little add the beans, salt and pepper and stir.
   Cook on medium heat until the tenderness you like.

   GRILLED VEGETABLES :
   4 zucchini
   2 eggplants
   4 yellow zucchinis
   olive oil
   thyme, salt & pepper

   In an aluminium foil, put all the vegetables that you would have sliced or diced,
   the salt, pepper, thyme and olive oil,
   close the foil but leav a little opening, and cook on the barbecue.
   Very simple and very tasty. In fact you can do the same proces with any vegetables.
   Asparagus and Portobella or wild mushrooms are great like this.

   RATATOUILLE (for 6 people) :
   4 zucchinis
   4 bell peppers of different colors
   3 eggplants
   2 big onions (sliced)
   5 crushed garlic cloves
   thyme & bay leaves
   1 cup of olive oil
   2 big cans of whole peeled tomatoes
   salt & pepper

   Diced the vegetables (all of them), not too thick and not thin.
   In a pot, put the butter, the sliced onion, crushed garlic.
   When the onions are golden, add the peeled tomatoes (drained
   the max you can of their juice), the
   thyme and bay leaves, salt pepper (a little).
   Let the liquid evaporate and then add first the bell peppers,
   salt & pepper ( a little), then 10 minutes after,
   the zucchini & eggplants, salt & pepper, a little.
   You can serve this hot, or very cold as an appetizer

   TOMATOES PROVENCALES (fast & easy) :
   Cut the tomatoes in half.
   Put a touch of olive oil, salt, pepper and crushed garlic, shredded parsley and
   bread crumb (the thin kind) on top of each pieces of tomatoes.
   Put in the oven at 400° but careful that the tomatoes remain firm and don’t overcooked.

   FLANK STEAK, SHALLOTS & VINEGAR :
   1 big flank steak (or skirt steak)
   tons of sliced shallots
   1 1/2 glass of vinegar
   butter
   salt & pepper

   In a pan, put some butter, then when melted, add the shallots, a little salt & pepper and
   when golden, take them out and put the steak in the pan, salt & pepper again.
   Cook on medium heat. When golden on both size, add the shallots and the vinegar and
   let it reduced a little. When you have an homogeneous sauce, it’s done.
   Serve with a gratin, boiled potatoes, or fresh pasta

   SKEWERS :
   Diced sirloins steaks
   Diced veal or beef liver
   Diced green or/and bell peppers
   Sliced onions (thick)
   Cherry tomatoes

   On skewers, slide a piece of vegetable, one of meat, one of liver, etc. Salt and pepper

   MUSTARD SARDINES (or Mackerels) :
   Cleaned sardines
   Onions
   French mustard (Maille is better (Walmart), but Grey Poupon will do)
   Salt & pepper

   Stuff the fish with sliced onions and spread them with the mustard. Salt & pepper.
   On the barbie

   Bon appétit

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