I hope you enjoy these delicious Weight Loss Recipes that are quick and easy to make.



1.  ORANGE ROSEMARY PORK CHOPS

Prep and Cook Time:

25 min.

Ingredients:

  • 4 (6-oz.) boneless pork chops

  • 1 tablespoon chopped fresh rosemary

  • 1/4 teaspoon salt

  • 1/8 teaspoon ground black pepper

  • 2 tablespoons olive oil

  • 1 shallot, peeled and minced

  • 1/3 cup beef broth

  • 1/3 cup orange juice

Directions:
Season pork chops with rosemary, salt and pepper.
Heat oil in a large skillet over medium-high heat.
Add chops and cook until browned and cooked
through, about 5  minutes per side. Remove to a
serving platter and cover to keep warm. Add shallots to the pan; sauté until shallots are soft.  Add broth and orange juice, scraping to remove any browned bits from the bottom of the pan. Boil until  liquid is reduced by half, about 3 minutes. Pour over pork chops and serve garnished with extra rosemary.


2. GROUND BEEF STROGANOFF

Prep and Cook Time:
28 min.

Ingredients:

  • 1 lb. ground beef
  • 1/2 cup chopped onion
  • 1/2 cup drained mushrooms
  • 1-1/4 cups condensed Cream of Mushroom soup
  • 1/4 cup water, red wine or beef broth
  • 1/2 cup sour cream

Directions:
In a fry pan, brown the ground beef and onion; drain well. Stir in mushrooms, soup and water. Cover and simmer for 15-20 minutes. Stir in sour cream; heat through, but do not boil. Serve over noodles or rice.

3.  ITALIAN CHICKEN

Prep and Cook Time:
30 min.

Ingredients:

  • 4 to 6 boneless, skinless chicken breasts
  • 1 lg. jar spaghetti sauce of choice
  • 2 cups grated mozzarella cheese
  • Parmesan cheese
  • Salt, pepper, garlic
  • Fettuccine noodles

Directions:

Grease large casserole dish.  Season chicken breasts with salt, pepper and garlic.  Place flat in casserole dish. Bake for 20 minutes turning once. Pour spaghetti sauce over chicken and sprinkle generously with mozzarella cheese. Bake until bubbly and cheese has melted. Prepare noodles according to directions and serve chicken and sauce over noodles. Top with grated parmesan cheese.

4.  JAMAICAN JERKED CHICKEN

Prep and Cook Time:
28 min.

Ingredients:
  • 3-1/2 pounds fresh chicken legs
  • 2 tablespoons olive oil
  • 2 tablespoons jerk seasoning
  • 2 limes, juiced

Directions:
Preheat oven to 400°.  Brush chicken with oil and sprinkle with Jerk Seasoning. Place in a shallow roasting pan and bake 30 minutes or until cooked thoroughly. Sprinkle with lime juice and serve hot.


5.  CREAMY CHICKEN & NOODLES

Prep and Cook Time:
17 min.

Ingredients:

  • 1 (16 ounce) package wide egg noodles
  • 2 (5 ounce) cans chunk chicken, drained
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground black pepper

Directions: 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot with chicken, soup, garlic salt and pepper over medium heat. Heat through, 5 minutes.


6.  CREAMY RANCH SKILLET POTATOES

Prep and Cook Time:
22 min.

Ingredients:

  • 4 to 5 medium potatoes, peeled and cubed
  • 1/3 cup onion, chopped
  • 1 envelope ranch-style dressing mix (1 ounce)
  • 1/3 cup sour cream
  • 2 cups milk
  • 1 teaspoon parsley

Directions:

Precook potatoes in microwave or boil until slightly tender. Spray a large skillet with non-stick cooking spray. Over medium heat, brown onions and potatoes. Add remaining ingredients and simmer just until sauce thickens.


7.  CRISPY PARMESAN FISH FILLETS

Prep and Cook Time:
28 min.

Ingredients:

  • 6 (4 ounce) fine-textured fish fillets (such as

  • flounder, sole or cod)

  • 1 egg, beaten

  • 1/2 cup grated Parmesan cheese

  • 1/2 cup cornflake crumbs

  • 1/4 teaspoon ground red pepper (optional)

Directions:
Heat oven to 450 degrees.  Dip fish in egg; coat with combined cheese, crumbs and pepper. Place in greased shallow baking dish. Bake 5 to 10 minutes or until fish flakes easily with fork. Makes 6servings. 


Variation: Substitute boneless skinless chicken breast halves for fish.  Decrease oven temperature to 400 degrees F. Bake 15 to 20 minutes or until chicken is cooked through.


8.  EASY ENCHILADAS

Prep and Cook Time:
30 min.

Ingredients:

  • 12 Corn tortillas
  • 1 package enchilada sauce mix
  • 1 lb. ground beef
  • 2 tbl. instant minced onion or 1/2 cup chopped fresh onion
  • 2 cups shredded Cheddar or Monterey Jack Cheese
  • 1/4 cup chopped or sliced black olives

Directions:

In a medium, saucepan prepare enchilada sauce mix as directed on the package. In a large fry pan, brown the ground beef and onion. Drain excess fat. Stir 1/2 cup enchilada sauce into the meat mixture. To assemble, dip each tortilla into the sauce. Spoon about 2 tbl. Meat mixture and 1 tablespoon cheese down the center of each tortilla. Roll into thirds and place seam side down in a 9 by 13 inch baking dish. When all the tortillas are assembled, pour the remaining sauce over the top. Sprinkle with olives and extra cheese. Cover with foil; bake for 20 minutes until heated through and the cheese is melted.


9.  CHICKEN FRIED RICE

Prep and Cook Time:

22 min.
Ingredients:

  • 2 teaspoons peanut oil
  • 1/2 cup chopped green onions
  • 1/4 cup sliced celery
  • 1/4 cup chopped seeded red bell pepper
  • 1 clove garlic, crushed
  • 1/2 teaspoon grated ginger root
  • 1/4 teaspoon crushed red pepper flakes
  • 6 tablespoons liquid egg substitute
  • 3 cups cooked long-grain rice
  • 2 cups diced cooked chicken
  • 2 tablespoons lite soy sauce
  • 1 teaspoon stevis

Directions:

Heat oil over medium-high heat in a large, non- stick skillet or wok. Add green onions, celery, bell pepper, garlic, ginger and red pepper flakes and sauté until tender-crisp (about 5 minutes). Pour in egg substitute; cook, stirring occasionally, until mixture is set (about 3 minutes). Stir in rice, chicken, soy sauce and stevia; cook until heated thoroughly. Serve hot.


10.  CHILI & CORNMEAL CRUSTED CHICKEN

Prep and Cook Time:
18 min.

Ingredients:

  • 1-1/2 pounds fresh boneless, skinless chicken
  • breasts, see cooking tip section
  • 1/4 cup cornmeal
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 eggs, beaten
  • 2 tablespoons vegetable oil

Directions:

Pound chicken breasts between 2 pieces of plastic wrap or waxed paperto about 1⁄4-inch thickness; set aside. In a shallow dish combine cornmeal, chili powder, cumin, salt and pepper. Dip chicken breasts in beaten egg, then into cornmeal mixture. Heat oil in a large, nonstick skillet over medium-high heat. Add chicken and cook on both sides until golden and no longer pink inside, about 10 minutes total.


11.  BRUNSWICK STEW

Prep and Cook Time:
14 min.

Ingredients:

  • 1 chicken (5 lbs.)
  • 4 cups cold water
  • 1 can condensed tomato soup
  • 1 small can tomatoes
  • 1 onion, sliced thin
  • 1 can green lima beans
  • 3 potatoes, sliced thin
  • 1 tbl. sugar
  • Salt & pepper
  • 1 stick butter or margarine
  • 1 can whole kernel corn

Directions:

Stew chicken, remove from bone and cut in 1 inch pieces. Return to kettle and add tomato soup, tomatoes, onion, lima beans, potatoes and seasonings. Cook until vegetables are tender. Add corn and butter.
Cook 5 minutes. If desired, thicken with flour mixed with cold water.

Serves 8.

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