10 Foods that Burn Belly Fat

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400 Calorie Meals

cornflake-chicken-spinach_300Ingredients

  • 1 3 1/2-poud chicken, cut into 10 pieces and skin removed
  • 2 tablespoons Dijon mustard
  • 2 cups multigrain cereal flakes, crushed
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 2 bunches collard greens, thick stems removed and leaves cut into 1-inch strips
  • 2 cloves garlic, thinly sliced
  • 1 lemon, cut into wedges

 

Directions

  1. Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
  2. In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
  3. Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water.
  4. Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.

Nutritional Information

  • Calories 395
  • Calories From Fat 34%
  • Protein 37g
  • Carbohydrate 31g

Recipe courtesy of http://www.realsimple.com

400 Calorie Meals

chick-spin-mush_300Chicken With Spinach and Mushrooms

Ingredients

  • 2 tablespoons olive oil
  • 4 6 ounce boneless, skinless chicken breasts
  • kosher salt and black pepper
  • 1 pound button mushrooms, quartered
  • 1 red bell pepper, cut into 1/2- inches pieces
  • 2 cloves garlic, chopped
  • 1/2 cup dry white wine
  • 2 bunches spinach, thick stems removed (about 8 cups)

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook the chicken until browned and cooked through, 5 to 7 minutes per side. Transfer to a plate.
  3. Return the skillet to medium-high heat and heat the remaining tablespoon of oil. Cook the mushrooms and pepper, tossing, for 3 minutes.
  4. Add the garlic and wine and cook until the mushrooms are tender and the wine is nearly evaporated, 2 to 3 minutes.
  5. Toss in the spinach and ½ teaspoon each salt and pepper. Serve with the chicken.

Nutritional Information

  • Per Serving (no more than 4ounces of chicken breast and as many vegetables you would like to have)
  • Calories 295
  • Carbohydrate 7g

Recipe Courtesy of: http://www.realsimple.com

Healthy Meals

Penne Shrimp & BroccoliPenne Shrimp & Broccoli

Ingredients

1 lb frozen shrimp, thawed, peeled and deveined

1 (16 oz) package frozen broccoli florets

12 oz penne pasta, whole wheat

3 garlic cloves, minced

1/4 cup onion, chopped

2 Tbsp butter

2 Tbsp olive oil

1/4 tsp salt

1/4 cup grated Parmesan cheese

Directions

  1. Cook pasta according to package directions. Drain.
  2. In large skillet, saute garlic and onion in butter, oil and salt until tender.
  3. Add broccoli and cook on medium heat until heated (approximately 6 minutes).
  4. Add shrimp and cook an additional 4-5 minutes, or until shrimp is pink and broccoli is tender.
  5. Stir in pasta and sprinkle with Parmesan cheese. Serve.

Nutritional Information

  • Calories:    620
  • Dietary Fiber: 10g
  • Protein: 37g
  • Cholesterol: 190g
  • Carbohydrates: 71g

Recipe courtesy of: http://www.fruitsandveggiesmorematters.org

Why Cut the Carbs

french friesNo-Fry Fries

INGREDIENTS

  • 2 large russet potatoes (2/3 lb each), peeled
  • 2 tablespoons olive oil
  • 3/4 teaspoon coarse sea salt

DIRECTIONS

Heat oven to 450°. Cut potatoes in half horizontally; cut each half into 1/3-inch-thick fries and place in a bowl of cold water. Remove from water and dry thoroughly. Toss with oil and sprinkle with salt. Place fries on a cookie sheet. Roast until browned and cooked through, turning occasionally, 25 minutes.

THE SKINNY: 175 calories per serving, 7 g fat (1 g saturated), 27 g carbs, 2 g fiber, 3 g protein

Recipe courtesy of: SELF

Things to eat to Detox your Body

Nutrition tips on what to eat to Detox your body….Clean eating helps the weight stay off

detox

 

Fat Tuesday

red beans and riceRed Beans and Rice

ingredients
  • 1 pound Red Beans
  • 1 pound smoked sausage; diced (preferably andouille)
  • 1 Smoked Ham Hock
  • Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 3 ribs Celery; small diced
  • 1 Green Bell Pepper; small diced
  • 1 Clove Garlic; minced
  • 1 Yellow Onion; small diced
  • pinch Cayenne
  • 1/2 teaspoon Smoked Paprika
  • 1 Bay Leaf
  • 1 tablespoon picked Fresh Thyme Leaves
  • 10 cups Chicken Stock or Water
  • 2 cups White Rice; for serving
  • finely sliced Scallions; for garnish
  • your favorite Hot Sauce; for garnish

Directions

1 pound Red Beans….Place the Beans in a large stock pot and cover with Water by a few inches. Let them soak for 8 hours or overnight. Drain the beans and set aside

Olive Oil
1 pound smoked sausage; diced
3 ribs Celery; small diced
1 Green Bell Pepper; small diced
1 Clove Garlic; minced
1 Yellow Onion; small diced
Kosher Salt
pinch Cayenne
1/2 teaspoon Smoked Paprika
1 Bay Leaf
1 tablespoon picked Fresh Thyme Leaves
1 Smoked Ham Hock
10 cups Chicken Stock or Water…Place the same stock pot over medium-high heat and add a film of Olive Oil followed by the diced Sausage. Cook, stirring occasionally until the Sausage is browned then remove and set aside. To the same pot, add the Celery, Bell Pepper, Garlic and Onion with a large pinch of Salt. Cook, stirring occasionally until the vegetables start to become tender and aromatic then add the Cayenne, Smoked Paprika, Bay Leaf, Thyme and Ham Hock. Cook for a minute or two, then add the Chicken Stock or Water and Beans. Bring the mixture to a gentle boil then reduce to a simmer. Cook, stirring occasionally for 1.5 hours.

Cooked Sausage… After 1-1.5 hours, add the Sausage back in, stir and cook for another 1-2 hours, until the beans are tender and thickened. If the Beans start to get too thick, add more Water or Stock, 1/2 cup at a time to loosen them up. Add the Rice 20 minutes before serving.

Freshly Ground Black Pepper
Kosher Salt
2 cups White Rice; for serving…Once the Rice has cooked, and the Beans are tender, mash 1/4 of the Beans with the back of a wooden spoon, mixing afterwards. Remove the Ham Hock and Bay Leaf and give the Beans and Rice a taste, checking for seasoning. Add more Salt and Pepper if needed.

finely sliced Scallions; for garnish
your favorite Hot Sauce; for garnish…Serve with a few dashes your favorite Hot Sauce and a sprinkle of Scallions

Recipe courtesy of Michael Symon from the Chew