Savory cheese and chicken stock share the spotlight here with high-fiber chickpeas. Adding 1/2 cup of these lean beans to your daily diet can help you cut your consumption of fatty foods, a study in the journal Appetite notes.
- chicken bouillon cube
- whole-wheat rigatoni
- grated Romano
Tomatoes’ strong, savory flavor can help satisfy us sooner, so we may eat less without trying. We added almonds to up the slim-down factor: Dieters who ate the nuts daily lost 56 percent more fat than those who didn’t, a study from Loma Linda University finds; the nuts’ fiber may prevent fat absorption.
- almonds
- loosely packed fresh parsley
- sun-dried tomato halves
- olive oil
- whole-wheat penne
Tuna and ’shrooms contain two different umami compounds that work synergistically to enhance the savory flavor. This dish is the lightest of this noodly bunch, with only 350 calories per bowl.
- whole-wheat farfalle
- olive oil
- chopped fresh rosemary
- dry white wine
- chopped fresh parsley
Tuna and ’shrooms contain two different umami compounds that work synergistically to enhance the savory flavor. This dish is the lightest of this noodly bunch, with only 350 calories per bowl.
- whole-wheat farfalle
- olive oil
- chopped fresh rosemary
- dry white wine
- chopped fresh parsley
Read more: http://www.food.com/recipe/harry-davids-meatloaf-328374#ixzz1djnuOXMG
- -2 lb 93% lean ground beef
- fresh breadcrumb
- harry & david's sweet onion and pepper relish
- milk
- ketchup
- Steak Sauce
- large chicken cut into several pieces
- salt and pepper
- flour
- large onions sliced 1/2 inch thick
- grated Percorino Roman cheese
- paprika
- dry sherry
- chicken broth
Serve over hot cooked oil
- olive oil
- feta cheese
- torn basil leaves
The citric acid in the lemon and lime cooks the fish. If you’re worried about using raw fish, microwave it 1 minute before soaking in citrus juice. Serve with pita crisps
- freshly squeezed lemon juice
- freshly squeezed lime juice
- minced garlic
- kosher salt
- coarsely group black pepper
- extra-virgin olive oil
- chopped fresh cilantro
From “How to Cook Everything” by Mark Bittman
- olive oil
- salt and freshly ground black pepper
- minced garlic
- black pepper
- olive oil
- Tomatillo Cream Sauce
- Cilantro pesto
- toasted pine nutes
- diced red bell pepper
- grated queso fresco for garnish
- extra virgin olive oil
- U-20 dry pack scallops