Friday, May 25, 2012

Fantastic Foodie Friday~ Curvy Girl’s Dinner Recipes

A woman should celebrate her curves, but extra weight around the middle can have dangerous implications for your health. Accentuate your shape by whittling your middle with these dinner recipes. These three delicious meals contains no simple carbs, which are often stored as fat. Using simple substitutions and protein, these dishes will leave you satisfied without pasta or bread.

Carb-Cutter's Chicken Cordon Bleu

1 chicken breast
1/4 cup chopped spinach
2 tsp sun-dried tomatoes  (or red pepper)
1 tbsp feta (or low-fat cheddar)

1 tsp ground pistachios
1 tbsp ground wheat germ

Preheat oven to 350°F. Slice a pocket lengthwise into each chicken breast half. Stuff each pocket with 1/4 cup roughly chopped baby spinach, chopped sun-dried tomatoes, or red pepper, shredded low-fat cheddar or crumbled geta. In a small bowl, mix together wheat germ with ground pistachios for each chicken breast. Coat the chicken breasts with the mix by firmly pressing it into both sides. Place chicken on baking sheet, spray with a little olive oil and bake in the oven for about 20 minutes or until the it is cooked through and the juices run clear (depending on thickness). Turn the chicken over half way through.

Steak and Mozzarella Kabobs

2 oz beef per skewer
4-6 small mozzarella cubes on separate skewer

Use lean steak (strip), cubed about 1 inch. Stick mozzarella balls in freezer before grilling and only grill briefly as balls melt easily. You can also grill the steak on one skewer and the balls on a separate one. Grill on medium-high, turning often for 3-5 minutes.

5-Minute Rice-Free Risotto

Yields 5 cups

2 tbsp olive oil
1 onion, diced
3 cloves garlic, chopped
1 small cauliflower grated on large holes of box grater
2 cups finely chopped Portobello mushrooms
Freshly ground pepper
1/2 tsp sea salt
1/2 cup Greek yogurt
3 tbsp parmesan
1/4 cup fresh chopped parsley

Warm the oil in a large saucepan, stir in onions and cook until translucent, about 5 minutes. Stir in garlic, cook until fragrant, about 30 seconds. Add the cauliflower and cook, stirring occasionally, for about 5 minutes until softened. Mix in the mushrooms, salt and pepper and cook for 3 to 4 more minutes. Turn off the heat. Blend in the yogurt and Parmesan, sprinkle with parsley, and serve.

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