Drop 10 Lbs Without Even Trying

Losing weight can be simple. It's about portion size, how many calories you consume and exercise, how many calories you burn. Here are a few tips to help you lose 10 lbs. Here are 10 super simple switcharoos that each cut 100 calories or more. Try just one every day, and you’ll lose at least 10 pounds in a year; steal two and you’ll drop more than 20! Swap 2 regular beers for 2 light ones. Saves 100 calories Order thin-crust pizza, not regular. Saves 151 calories per slice Take the top off a tuna sammy on sourdough; add a slice of lowfat Swiss cheese; nuke. Saves 137 calories Dress your salad with 2 tablespoons lowfat balsamic, not Caesar, and add 1 tbsp Parmesan. Saves 115 calories Munch on 1 cup air-popped popcorn, not chips. Saves 123 calories Exchange a whole egg in your omelet for 1 egg white, and trade full-fat cheddar for lowfat. Saves 142
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Broccoli Rabe, White Bean & Fontina Pasta

Use any vegetable in place of pungent broccoli rabe to make this a family-pleaser. Make it a Meal: round out the meal with a fresh salad of cherry tomatoes and cucumbers tossed with extra-virgin olive oil and balsamic vinegar. Serves 4 INGREDIENTS 8 ounces whole-wheat shells, fusilli or chiocciole 1 large bunc broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach 1 1/2 cups vegetable broth, or reduced-sodium chicken broth 1 tablespoon all-purpose flour 2 tablespoon extra-virgin olive oil 4 cloves garlic, minced 1 19-ounce c cannellini beans, rinsed 2 tablespoon red-wine vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup shredded fontina cheese 2/3 cup Toasted Breadcrumbs, optional (see Tip) COOKING DIRECTIONS Step 1 Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot. Step 2 Whisk broth and flour in a small bowl until
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Macaroni Salad

Old-fashioned macaroni salad sometimes contains jarred pimientos, diced ham or pickle relish, but this version is simple and deliciously plain with fresh chopped celery, carrot and onion. A combination of low-fat mayo and sour cream lightens up the dressing, and whole-wheat elbow noodles, spinach and edamame add extra nutrients. Ingredients 3 cups whole-wheat elbow noodles (14- to 16-ounce package) 3/4 cup low-fat mayonnaise 3/4 cup reduced-fat sour cream 2 teaspoons sugar 1 teaspoon salt 3/4 teaspoon celery seed Freshly ground pepper to taste 3 stalks celery, finely chopped 3 carrots, shredded 1 small Vidalia or other sweet onion, finely chopped 1 cup baby spinach, chopped 3/4 cup frozen (thawed) edamame 1/3 cup shredded mild Cheddar cheese Preparation Cook noodles in a large pot of boiling water until tender, 8 to 10 minutes or according to package directions. Drain. Transfer to a large bowl to cool for at least 15 minutes. Combine mayonnaise, sour cream, sugar, salt, celery seed and pepper in a small bowl. When the noodles have
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Broccoli and Cheese Twice Baked Potatoes

Check out this delicious recipe I found at skinnytaste.com. If you want to sneak some vegetables into your family's meal, this is the perfect side dish – great with chicken, steak or pork chops. I often add cauliflower to my mashed potatoes and no one really notices. Ingredients: (18 oz) 4 medium russet potatoes salt and pepper, to taste 1 1/2 cups chopped broccoli florets 2 cups chopped cauliflower 1/2 cup low fat buttermilk 1 tbsp minced chives (optional) 1 cup (4 ounces) shredded low-fat sharp cheddar cheese Directions: Pierce the potatoes several times with a fork. Place in the microwave and use your baked potato setting until the potatoes are cooked through, turning half way. (Or you can bake 1 hour in your oven at 425° F) Meanwhile, in a medium saucepan, combine cauliflower and broccoli with a little salted water and cook, covered for about 3 minutes. Remove the broccoli with a slotted spoon and set aside, continue cooking
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BLT Salad

INGREDIENTS 1 cup cubed whole-wheat country bread 2 teaspoons extra-virgin olive oil 4 medium tomatoes, divided 3 tablespoon reduced-fat mayonnaise 2 tablespoon minced chives, or scallion greens 2 teaspoons distilled white vinegar 1/4 teaspoon garlic powder Freshly ground pepper, to taste 5 cups chopped hearts of romaine lettuce 3 slices center-cut bacon, cooked and crumbled COOKING DIRECTIONS Step 1 Preheat oven to 350°F. Toss bread with oil and spread on a baking sheet. Bake, turning once, until golden brown, 15 to 20 minutes. Step 2 Cut 1 tomato in half. Working over a large bowl, shred both halves using the large holes on a box grater. Discard the skin. Add mayonnaise, chives (or scallion greens), vinegar, garlic powder and pepper; whisk to combine. Step 3 Chop the remaining 3 tomatoes. Add the tomatoes, romaine and croutons to the bowl with the dressing; toss to coat. Sprinkle with bacon. Recipe provided by EatingWell.com and located on www.acefitness.org
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Easy Fiesta Beans

An easy, tasty way to jazz up canned refried and pinto beans for the perfect side to accompany any Tex-Mex meal. Opt for fat-free refried beans and no-salt-added pinto beans to keep this dish as healthy as possible. INGREDIENTS 1 16-ounce c nonfat refried beans, preferably spicy 1 15-ounce c no-salt-added pinto beans, rinsed 1/2 cup prepared salsa 2/3 cup shredded sharp Cheddar cheese, divided 4 scallions, sliced COOKING DIRECTIONS Step 1 Position rack in upper third of oven; preheat broiler. Step 2 Combine refried beans, pinto beans, salsa and 1/3 cup cheese in a saucepan. Cook over medium heat, stirring, until the mixture is hot and the cheese is melted, 6 to 8 minutes. Spoon the bean mixture into a 2-quart baking dish and sprinkle with the remaining 1/3 cup cheese and scallions. Broil until the cheese is lightly browned, about 2 minutes. Recipe provided by EatingWell.com and located on www.acefitness.org I believe healthy eating is important if you want to live
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Elise’s Sesame Noodles

Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York. INGREDIENTS 1 pound whole-wheat spaghetti 1/2 cup reduced-sodium soy sauce 2 tablespoon sesame oil 2 tablespoon canola oil 2 tablespoon rice-wine vinegar, or lime juice 1 1/2 teaspoons crushed red pepper 1 bunch scallions, sliced, divided 1/4 cup chopped fresh cilantro, divided (optional) 4 cups snow peas, trimmed and sliced on the bias 1 medium red bell pepper, thinly sliced 1/2 cup toasted sesame seeds COOKING DIRECTIONS Step 1 Bring a large pot of water to a boil. Cook spaghetti until just tender, 9 to 11 minutes or according to package directions. Drain; rinse under cold water. Step 2 Meanwhile, whisk soy sauce, sesame oil, canola oil, vinegar (or lime juice), crushed red pepper, 1/4 cup scallions and 2 tablespoons cilantro (if using). Add noodles, snow peas and bell pepper; toss to coat. Step 3 To serve, mix in sesame seeds and garnish with the remaining scallions
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Orzo Salad with Chickpeas & Artichoke Hearts

INGREDIENTS 1/2 cup orzo, or other tiny pasta 1 1/2 teaspoons extra-virgin olive oil 1 clove garlic, crushed and peeled 1/8 teaspoon salt 1 1/2 tablespoon lemon juice 1/8 teaspoon freshly ground pepper 1 14-ounce c artichoke hearts, drained & chopped 1 7-ounce ca chickpeas, rinsed 1/3 cup crumbled feta cheese 2 tablespoon chopped fresh dill 1 1/2 tablespoon chopped fresh mint 1 large tomato, chopped 2 cups baby spinach leaves COOKING DIRECTIONS Step 1 Bring a small saucepan of water to a boil. Cook orzo until just tender, about 9 minutes, or according to package directions. Drain and rinse under cold water until cool. Press to remove excess water. Transfer to a medium bowl and toss with oil. Step 2 Mash garlic and salt into a paste with the back of a spoon in a medium bowl. Whisk in lemon juice and pepper. Add the cooked orzo, artichokes, chickpeas, feta, dill and mint; toss gently to combine. Add tomatoes and toss again. Step 3 Divide spinach between 2 plates
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Chicken Cassoulet

40 Minutes INGREDIENTS 1 15-ounce c white beans, rinsed 1 teaspoon extra-virgin olive oil 6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks 1 small onion, chopped 2 cloves garlic, roughly chopped 1/4 cup plus 1 water, divided 1/4 teaspoon dried rosemary 1/4 teaspoon dried thyme 1/4 teaspoon freshly ground pepper 1/4 cup dry white wine 1/4 cup reduced-sodium chicken broth, (see Tips for Two) 3 ounces low-fat turkey kielbasa, sliced into 1/2-inch pieces 1/4 cup Toasted Breadcrumbs, (see Note) COOKING DIRECTIONS Step 1 Place 1/4 cup beans in a small bowl and mash roughly with the back of a fork or a potato masher. Add the remaining beans to the bowl. Step 2 Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm. Step 3 Add onion and garlic to the pan. Cook, stirring,
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