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Thanks to canadianfamily.ca
Cobb Salad
Cobb salad is great for making ahead, and with such flavour-packed ingredients, very little seasoning is required. Plus, it’s easy to adjust the ingredients to what you have on hand and what your family loves. For a dairy-free version, swap out the blue cheese for chopped mushrooms, almonds or pistachios.
Servings
Makes 8 ServingsCook Time
Total time: 30 MinutesIngredients
- 4 tbsp sherry vinegar or red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp minced garlic
- 4 tbsp extra-virgin olive oil
- 2 tbsp finely chopped chives
- 6 cups loosely packed baby kale or chopped iceberg lettuce
- 2 cups shredded cooked turkey or chicken
- 1 cup diced ham
- 1 avocado, peeled and sliced
- 2 beefsteak tomatoes, cored and diced
- 2 hard-boiled eggs, sliced
- ¼ cup crumbled blue cheese or shredded cheddar cheese
Directions
-
To make dressing, in a small bowl, whisk together sherry or red wine vinegar, Dijon mustard, garlic, olive oil and chives. Set aside.
-
Place kale or lettuce in a serving bowl and top with each of the remaining ingredients, lining them up side-by-side. If not serving immediately, cover and refrigerate for up to 24 hours. Drizzle dressing over entire salad just
Nutrients Per Serving
276 calories, 19 g fat, 110 mg calcium, 491 mg sodium, 15 g carbohydrates, 3 g fibre, 12 g protein. Excellent source of vitamins A, C and K, and manganese; source of fibre, calcium, iron and omega-6.
Do you struggle with head hunger and sometimes emotionally eat to manage your emotions? Do you want to get back on track?
In an article written by good friend of ObesityHelp, Mary Jo Rapini, LPC, she shared a great list on 54 ways to manage your feelings before the next bite. It is a good checklist to save and print out.
Don't these look so good You can make them by dipping strawberries (halved or whole) in vanilla yogurt (Greek might be best, because it's thicker), then putting on a sheet pan lined with parchment or wax paper and freezing. Sinful!!!!!!!!!!!!!!!!!!
Follow me for more diet tips and recipes at -https://www.facebook.com/groups/kellygetthin/
Kelly
Trying one day at a time. Gained some weight back and trying Skinny Fiber. Ask me about it..
NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!
For when you absolutely want pizza but not all the carbs!!!!!!!
Crust
1 (8 oz) package of full fat cream cheese, room temperature
2 eggs
1/4 tsp ground black pepper
1 tsp garlic powder
1/4 cup grated parmesan cheese
Topping
1/2 cup pizza sauce
1 1/2 cups shredded mozzarella cheese
toppings - pepperoni, ham, sausage, mushrooms, peppers
Garlic powder
Preheat oven to 350.
Lightly spay a 9×13 baking dish with cooking spray. With a handheld mixer, mix cream cheese, eggs, pepper, garlic powder and parmesan cheese until combined. Spread into baking dish. Bake for 12-15 minutes, our until golden brown. Allow crust to cool for 10 minutes.
Spread pizza sauce on crust. Top with cheese and toppings. Sprinkle pizza with garlic powder. Bake 8-10 minutes, until cheese is melted.
Follow me for more recipes,weightloss tips and fun! at -https://www.facebook.com/groups/kellygetthin/
Kelly
Trying one day at a time. Gained some weight back and trying Skinny Fiber. Ask me about it..
Chicken bombs (via Dishing With Leslie)
5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of turkey bacon
4 oz low fat cream cheese, softened
1 cup grated colby jack or cheddar
cheese
salt and pepper to taste
1 cup BBQ sauce ( sugar free if available)
Directions:
1.) Slice chicken breasts in half WIDTH
wise (Each half will make 1 Chicken
Bomb). Place between two pieces of
wax paper and pound to 1/4 inch
thickness. *A rolling pin also does the
trick. Season each with salt a pepper.
2.) Slice jalapeños in half LENGTH wise
and remove seeds, ribs, and the end
with the stem.
3.) In a small bowl, mix your softened
cream cheese with your grated colby
jack.
4.) Fill each jalapeño half with about 1
Tbs cheese mixture. (Sometimes I use
more)
5.) Place 1 jalapeño half at the end of
each pounded breast piece. Roll over
and together. *It doesn't always close
the way you think it should. No worries!
The bacon will pull it all together.
6.) Wrap each breast piece with 2 slices
of bacon. I do 1 at a time (obviously),
and just sort of wrap tightly and tuck the
ends of the bacon under the strips. It all
comes together in the cooking process.
I promise you do not need toothpicks!
7.) Preheat your grill to 350 degrees.
Cook over indirect heat for 20-25
minutes; turning every 4-5 minutes.
Baste chicken with BBQ sauce each time
you turn it. Giving it one final basting
right before it's done. Chicken is ready
when it reaches an internal temp of 165
degrees. If you don't have a meat
thermometer, pierce chicken with a
fork. If juices run clear, it's done!
*Makes 10 Chicken Bombs
To Bake: Bake, uncovered, at 375
degrees for 30 minutes. Basting with
BBQ sauce a few times during cooking.
Baste once again when finished, and
place under broil setting for a few
minutes so bacon can crisp completely.
Follow me on facebook for more recipes and diet tips. Natural,Organic Weightloss- https://www.facebook.com/groups/kellygetthin/
Kelly
Trying one day at a time. Gained some weight back and trying Skinny Fiber. Ask me about it..
Kelly
Trying one day at a time. Gained some weight back and trying Skinny Fiber. Ask me about it..
Baked Cheese Balls
Cut up string cheese, dip in skim milk, then Italian bread crumbs.( OR CRUSHED PORK RINDS)
Bake at 425 for 7-10 minutes.
Yummy Dipped in Marinara Sauce!!!
For more recipes, join my group on Facebook -Natural,organic weightloss-https://www.facebook.com/groups/kellygetthin/
Kelly
Trying one day at a time. Gained some weight back and trying Skinny Fiber. Ask me about it..
Cauliflower Crust Pizza
Serves 2; Adapted from Your Lighter Side.
Ingredients:
1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese
1 egg, beaten
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*
Directions:
To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes (some microwaves are more powerful than others, so you may need to reduce this cooking time). There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.
One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.
To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray.
In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.
Bake at 450 degrees for 15 minutes.
Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).
Enjoy!
*Note that toppings need to be precooked since you are only broiling for a few minutes.
What are some of your favorite WLS-friendly recipes? We can have a recipe exchange together. We've done this in the past and OH members always come up with some of our favorite recipes that we currently use.
Prep Time: 10 minutes
Cook Time: 25 minutes
35 minutes
Yield: 4 Servings
Hummus serves as the perfect sauce in this easy baked chicken dish!
Ingredients
- 4 boneless, skinless chicken breasts
- salt and pepper
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 medium onion, chopped
- 1 cup hummus, homemade or storebought
- 1 Tbsp. olive oil
- 2 lemons
- 1 tsp. smoked paprika or sumac
Method
Preheat oven to 450 degrees. Prepare one large baking dish or two smaller baking dishes with cooking spray.
Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, squash and onion with olive oil until evenly coated. Season with salt and pepper.
If using one baking dish, place all of the vegetables on the bottom of the dish in an even layer. Lay the four chicken breasts evenly on top, then cover each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of one lemon over the chicken and vegetables. Then sprinkle the pan with smoked paprika or sumac. Thinly slice the remaining lemon, and place the slices in between the chicken and vegetables if desired.
**If using two pans, use one for the chicken and one for the vegetables.**
Bake for about 25-30 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.
ReginaL · 3 replies · 982 views
