Turbocharge Diet Recipe

Snacks and meals for our pick-and-choose plan.

The tasty snacks, lunches and dinners here are sure to satisfy your hunger while also helping to whittle your waist. They're perfect when you need to whip up something fast, too--preparation times are 12 minutes or less.

Here are the turbocharge diet recipe for you:

1. Better Than Deli Tuna Salad. Preparation time 10 minutes.

---Fresher, leaner, and full of crunch--you'll swear off deli tuna salad after enjoying this slimmed-down version. Serve on a bed of crisp mixed greens spritzed with lemon juice or balsamic vinegar, or spread the salad on GG Scandinavian Bran Crispbreads.

1 can (3 oz) water-packed tuna, drained and flaked
1 hard-boiled egg white, chopped
1/4 c each finely chopped red and green bell peppers
1/4 c chopped celery
2-3 Tbsp. chopped dill pickle
1 1/2 Tbsp light mayonnaise
1 Tbsp. chopped red onion
Salt and freshly ground black pepper to taste

Procedure:

In salad bowl, combine all ingredients and stir with fork to blend well. Serve immediately, or cover and refrigerate until ready to serve.

Makes 1 serving (1 1/2 cups)
Per Serving: 230 cal, 25 g pro, 9 g carb, 10 g fat, 2 g sat fat, 45 mg chol, 1 g fiber, 180 mg sodium

2. Mustard-Crumbed Chicken. Preparation time: 8 minutes, cook 17 minutes.

---Good with steamed vegetables. Try a colorful and healthful assortment including carrots, turnips, green beans, and red peppers.

1 Tbsp. grainy mustard
1 Tbsp. plain fat-free yogurt
1/4 tsp. poultry seasoning
1 4-oz boneless, skinless, chicken breast half
3 GG Bran Crsipbreads, crumbled, put in a resealable plastic freezer bag, and crushed fine with a rolling pin (about 1/4 c)

Procedure:

1. Preheat oven to 375F. Coat small baking pan with olive oil and cooking spray.
2. In a small shallow bowl, mix mustard, yogurt, and seasoning. Turn chicken in mixture to coat both sides. Put crumbs on sheet of wax paper and roll chicken in crumbs.
3. Transfer to prepared baking pan. Mist chicken with olive oil cooking spray. Bake until chicken is no longer pink in thickest part, 15-17 minutes. Serve hot.

Makes 1 serving.
Per serving: 230 cal, 30 g pro, 18 g carb, 3 g fat, 0.5 g sat fat, 65 mg chol, 3 g fiber, 440 mg sodium

3. Scallop and Vegetable Packets. Preparation time: 12 minutes. Cooking time: 20 minutes.

--- Makes great dish for busy people. In short order the scallops and veggies are on the table--with no stirring and no pots to wash!

2 c packed yellow spinach
2 c slice yellow summer squash
1 lb sea scallops, rinsed about patted dry, tough tendon at sides removed
20 slender asparagus spears, tough ends snapped off, cut in 2" lengths (about 2 c)
4 slices sweet onions, rings separated
4 slices tomato
1/3 c chopped Italian parsley
4 tsp vermouth or dry white wine
1/2 tsp salt
1/4 tsp freshly ground black pepper

Procedure:

1. Preheat oven 425 F. Set out 2 rimmed baking sheets.
2. Tera off 4 20"-long sheets of heavy-duty foil. Fold each piece crosswise like a book, then open up. Coat one half of each sheet with olive oil cooking spray.
3. In center of each sprayed half, arrange 1/2 cup spinach, 1/2 cup squash, one quarter (4 ounces) of the scallops, 1/2 cup asparagus, 1 slice onion, and 1 slice tomato, Sprinkle with heaping tablespoon parsley. Drizzle with 1 teaspoon vermouth, and sprinkle with some salt and pepper.
4. Fold other side of foil over food. Crimp edges tightly to seal. Place packets on baking sheets.
5. Bake until scallops are opaque in thickest part and vegetables are tender about 20 minutes. Transfer contents of each pocket to a heated dinner plate and serve immediately.

Makes 4 servings:
Per serving: 140 cal, 22 g ro, 10 g carb, 1 g fat, 0 g sat fat, 35 mg chol, 2 g fiber, 510 mg sodium

4. Roasted Sage-Lemon Salmon. Preparation time: 4 minutes. Cooking time: 12 minutes.

---This is a super recipe that goes together in minutes any leftovers are terrific cold for lunch next day.

1 1/4 lb skinned salmon fillet, cut in 4 5-oz portion.
2 Tbsp. fresh lemon juice
1 tsp dried sage, crumbled
3/4 tsp coarsely ground black pepper
1/2 tsp kosher salt
lemon wedges

Procedure:

1. Preheat oven to 450 F. Coat rimmed baking sheet with olive oil cooking spray.
2. Place salmon on baking sheet. Drizzle evenly with lemon juice. In cup, mix sage, pepper and salt with your fingers. Sprinkle evenly over salmon.
3. Roast salmon until just opaque in thickest part, 9 - 12 minutes, depending on thickest.
4. Transfer to warmed dinner plates and serve with lemon wedges.

Makes 4 servings.
Per serving: 260 cal, 28 g pro, 2 g carb, 15 g fat, 3 g sat fat, 85 mg chol, 0 g fiber, 320 mg sodium

Sizzling Squid

I would like to share with you one of my recipe that my husband really love it most! One of my husbands’ telecommuting writer wants me to send this recipe to her because she wants it to cook on her birthday. And this was her first time to cook. I’m so proud of my self and my husband proud of me because she sending me an email that all her friends, relatives and his family really like it. They can’t believe it that Leah can cook that very delicious and spicy sizzling squid, but Leah telling them the truth that the recipe wasn’t her own. When her friends, relatives and some members of her family knows about me, they thanking me for giving Leah about my blog because they really love to try my other recipes. I hope you guys will love it too! And thanks to you Leah, for spreading my recipes to your families and friends! Happy eating! =)

Here’s the recipe:

2 tbsp. margarine or butter
1 clove garlic, pressed
150 gms squid, cleansed and sliced into cube
2 calamansi juice
1 large onion, sliced
1 cup Maggi oyster sauce
1 small pouch Maggi seasoning, dissolved in 1/2 cup water
Dashed of vetsin (MSG)
Freshly ground black pepper
3 pcs. green chili


Procedure:

1. Heat margarine or butter in a saucepan. Saute garlic until brown.
2. Add squid, calamansi juice, vetsin, onion, oyster sauce, Maggi seasoning, black pepper and chili.
3. Continue cooking until sauce is almost dry. Transfer to platter and serve hot.

Now you’ve just cook your Sizzling Squid. Enjoy! =)

How to Cook Spicy Chicken Curry

Hi guys! This time I am sharing with you again my own recipe. My Philippine version of chicken curry. This was my first time dish that I cook my parents and my siblings when I was single. I am very happy because for the first time I cooked for them, I didn't receive any bad comments from them for this dish and they really love it! Now I'm so excited to share it with you. I hope you will like it too...


Here's my Spicy Chicken Curry:



Ingredients:

3/4 kl. Chicken
2 medium potatoes, cut into cube
2 carrots, cut into cube
1 medium onion, chopped
8 cloves garlic, chopped
1 small ginger, grated
1 chicken cube, dissolved in
1 cup water

This chicken curry is a very spicy food because of so many spices I put in this dish. Like...

1 tsp. ground yellow mustard seeds
1 tsp. cumin
1 tsp. turmeric
1 tsp. cinnamon, for giving additional taste
2 tbsp. curry powder
Salt and pepper
1/2 tsp. chili oil to taste
1 can coconut milk


Procedure:

1. In a large pan, heat oil.

2. Put chicken until it turns a little brown. Take note not to put salt or pepper in the chicken.

3. When the chicken is brown, put the chicken into another container.

4. In the same pan. Saute the garlic in oil, let it cook a little bit. Add onions and ginger, let it cook a little bit also.

5. Add potatoes, carrots, the remaining spices, 1 cup of dissolving water and chili oil. Let it boil for 30 minutes or until the potatoes and carrots is tender.

6. Put back the chicken, add the coconut milk, salt and pepper to taste.

7. Cover, lower the heat, then simmer for 30 minutes or until the chickens is done. But don't forget to stir it occasionally to prevent curdling...

How to Cook Chicken Adobo?

A recipe of mine, after months of trial and error.

There are many adobo recipes here in the internet, all with different ways of cooking it, with different proportions of ingredients, which all taste great, I'm sure. But this is the one that produces a flavor that I really like.

How to cook chicken adobo?

Adobo whether pork or chicken or in a combination of both. Adobo comes from Spanish word "Adobo" which means "Marinade" and as you will see, marinade is very important part in preparing this dish. Some people have said that this was actually very easy preparing adobo. I disagree! It's not my first time cooking this dish you know! It's very painful when your parents and siblings didn't like it. I tried so hard to make it perfect and delicious. That's why my husband always said to me and to his friends that "this is the best wife ever!" and "this is the best chicken adobo ever!" Thanks, Daddy! =) And I didn't share it here in my blog if I didn't make it perfect. There's so many chicken adobo recipe here in the internet, you can try them all if you like, but if you like my chicken adobo, I would love to share it with you. =)


Here's my recipe:


CHICKEN ADOBO


INGREDIENTS:

1. 1 KL CHICKEN (DRUMSTICK)
2. 2 BULBS GARLIC, CHOPPED
3. 3 BAY LEAVES
4. 1 SMALL POUCH GINISA SEASONING MIX or MAGGI MAGIC SARAP SEASONING MIX
5. VINEGAR
6. SOY SAUCE
7. PEPPER


PROCEDURES:

1. Put the chicken in a Tupperware or big sealable container.

2. Put the chopped garlic all over.

3. Add 4 tbsp. of soy sauce.

4. Add 2 1/2 tbsp. of vinegar.

5. Sealed the container, and place it inside the refrigerator for over night. Make sure to turn the chicken once before you sleep.

6. In a large pan or woke, place the marinated chicken.

7. Add 1 1/2 cups of water, Ginisa seasoning mix, bay leaves, and pepper. Then bring to boil.

8. Do not stir, just bring it to boil. Once it boiling, low the heat and let it boil for 15-20 min. or until the chicken is done.

9. It's alright to flip the chicken over half way through the boiling. Add a bit water if you see the sauce reducing too much.

10. Remove the chicken. But don't throw away the sauce. Separate the garlic from the sauce w/ the strainer. Then place the sauce in a container.

11. In the same pan. Heat oil,and then place the garlic back. Then saute continuously until it turns brown.

12. Lower the heat and place it back the chicken. Let it fry for a few minutes. Remove the oil from the pan leaving the chicken and the toasted garlic.

13. Add the sauce and let it boil. Stir a little bit so that the garlic will not stuck to the pan. Mix it w/ the sauce.

14. Boil for another 5 minutes and it's all done.


You've now just cook your chicken adobo. Congrats!

Beef Stir Fry

Last month I was cooking this beef recipe and my husband really love it. I hope you love it too! Also it is very quick and easy recipe. Happy eating! =)

Here's the recipe:


Ingredients:

2 tbsp. oil
400g beef strips or steak cut into thin strips
1 red bell pepper, cut into strips or cut into cubes
2-3 tbsp. Maggi oyster sauce
handful of basil leaves

Cooking instructions:

1. Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chili.

2. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pours over the oyster sauce.

3.Cook until heated through and the sauce coat the meat. Stir in the basil leaves and serve with plain rice.

Note: If you don't like basil leaves, it is taste good also if you don't put it. Enjoy!