3 Best Diet Recipes for Weight Loss

03 Best Diet Recipes for Weight Loss

These diets is very important, its the best to lose weight. So what are the best best Recipes for weight loss? Here are 15 easy ways for you to finally lose the weight. Top 15 Best Diet Recipes for Weight Loss will help you to lose fat and that are also tasty.

Our healthy recipe collection is full of tasty, easy, quick and healthy recipes. There are numerous diet plans that can tell you how to lose weight fast. The recipes is quick and easy to make so it’s ideal for an after work meal. Just follow our simple rules and easy recipe plans to lose weight quickly.

1. Crispy Quesadillas with Guacamole:

310 calories , 16 g fat (5 g saturated) , 730 mg sodium

Next to nachos, quesadillas are the most perilous food to be found on a Mexican restaurant menu. Overstuffed with cheese and teeming with greasy toppings, quesadillas are all but guaranteed to pack quadruple-digit calories. Tussle with Chili’s rendition and you’ll take in 35 bacon strips’ worth of saturated fat. Our quesadilla reverses the cheese-to-filling ratio, going long on the nutrient-dense vegetables and using just enough chorizo and cheese to make it feel like an indulgence.
You’ll Need:

• 1/2 Tbsp canola oil
• 4 oz chorizo, casing removed
• 1 small red onion, sliced
• 4 oz white button mushrooms, stems removed, sliced
• 1 large poblano pepper, seeded, sliced into thin strips
• Salt and black pepper to taste
• 1 1/2 cups shredded Monterey Jack cheese
• 4 medium whole-wheat tortillas
• Guacamole

How to Make It:
* Heat a large skillet or saute pan over medium-high heat. Add the oil and chorizo; cook until
browned, using a wooden spoon to break up the meat into smaller pieces. Remove from the pan
and drain all but a thin film of the fat. Return to the heat and add the onion, mushrooms, and
pepper; saute, stirring occasionally, until the vegetables are brown—5 to 7 minutes. Season with
salt and pepper.
* Divide the cheese between 2 tortillas and top each with half of the vegetable mixture. Top with
the remaining tortillas.
* Heat a large cast-iron skillet over medium heat. Spray the pan with nonstick cooking spray and
cook each quesadilla individually, until the tortillas are brown and crispy and the cheese is fully
melted. Cut into 4 or 6 wedges and serve with the guacamole.

Makes 4 servings / Cost per serving: $3.11

2. Strawberry Shortcake with Balsamic:

160 calories , 6 g fat (3.5 g saturated) , 12 g sugars

To deliver flavor, the corporate cook relies on hulking scoops of ice cream, oversize brownies, and floods of molten chocolate. The home cook doesn’t need such waist-expanding, palate-blunting effects to make dessert memorable. Here, low-calorie angel food cake picks up the smoke and char of the grill and is topped with strawberries soaked in balsamic vinegar and black pepper, an irresistible combination adored throughout northern I taly. Trust us, you’ll be
hooked.
You’ll Need:

• 2 cups sliced strawberries
• 1/4 cup balsamic vinegar
• Pinch of freshly cracked black pepper
• 1 Tbsp butter (optional)
• 4 wedges angel food cake, each
• 1″ thick Whipped cream

How to Make It:
* Mix the strawberries, vinegar, and pepper and marinate for 10 to 15 minutes.
* Heat a grill, stovetop grill pan, or nonstick saute pan until hot. (I f using the pan, add the butter; if grilling, omit the butter entirely.) Add the cake slices and cook until caramelized and toasted. Transfer to 4 dessert plates. Top with the strawberries, their liquid, and a spoonful of whipped cream.
Makes 4 servings / Cost per serving: $1.70

3. Chicken Parmesan:

340 calories , 11 g fat (4 g saturated) , 670 mg sodium

This I talian-American staple normally suffers from a glut of oil, an excess of cheese, and a huge bed of carb-heavy spaghetti as the base. We shallow-fry a modest portion of chicken to minimize oil soakage, then use fresh mozzarella (which is lower in calories and fat) to top it off. For sides, trade the spaghetti bed for garlicky sauteed spinach.
You’ll Need:

• 4 boneless, skinless chicken breast halves (4-6 oz each)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 egg whites, lightly beaten
• 1 cup bread crumbs, preferably panko
• 2 Tbsp grated Parmesan
• 1/2 Tbsp dried I talian seasoning
• 1 Tbsp olive oil
• 1 cup tomato sauce (we love anything from Muir Glen)
• 4 oz shredded part-skim mozzarella
• Fresh basil leaves (optional)

How to Make It:
* Preheat the broiler. Cover the chicken breasts with parchment paper or plastic wrap and, using
a meat mallet or a heavy-bottomed pan, pound the chicken until it is uniformly 1/4″ thick. Season
with the salt and pepper.
* Place the egg whites in a shallow bowl. Mix the bread crumbs, Parmesan, and I talian
seasoning on a large plate.
* Dip each breast into the egg whites to coat both sides and then into the c
the crumbs so they fully cover the chicken.
* Heat the oil in a large skillet or saute pan over medium heat. Cook the ch minutes on the first side before turning. (The crust should be deeply browne for another 2 to 3 minutes, then transfer the chicken to a baking sheet.
* Spoon the tomato sauce over the chicken pieces, then top with the chees underneath the broiler for 2 to 3 minutes or until the cheese is fully melted a garnished with basil (if using).
Makes 4 servings / Cost per serving: $3.79

CALORIE-CUTTING TIP

Chicken parm is normally made by shallow frying the breaded meat in a pan, which is exactly
what we do here. But if you want to save time and calories with only the barest sacrifice in flavor,
skip the saute pan and use the oven instead. Bake the chicken breasts in a 400° F oven until the
crust is golden and the meat is firm, about 15 minutes.