How can you lose weight yet still eat tasty foods? Discover three gourmet food recipes that are low on calories and facilitate weight loss.
Instant Pot Turkey Stuffed Peppers: Cooking Light
4 large multicolored bell peppers, tops cut off and chopped, peppers hollowed and seeded
1 lb 93% lean ground turkey
3/4 cup cooked brown rice
1/3 cup seasoned bread crumbs
3/4 cup reduced-sodium marinara sauce, divided
1/4 cup minced onion
1 oz grated Parmesan cheese (about 1/4 cup)
3 tbsp chopped parsley
2 tsp tomato paste
1/4 tsp kosher salt
Black pepper to taste
1 large egg, beaten
1 garlic clove, minced
1/2 cup water
1 oz shredded mozzarella cheese (about 1/4 cup)
Combine chopped pepper tops with ground turkey, cooked brown rice, bread crumbs, 1/4 cup marinara sauce, onion, Parmesan cheese, parsley, tomato paste, salt, black pepper, egg, and garlic. Mix thoroughly.
Stuff about 1 cup ground turkey mixture into each pepper. Pour 1/2 cup water into bottom of Instant Pot. Place a rack in the pot; stand stuffed peppers upright on the rack. Cover each pepper top with 2 tbsp marinara sauce. Cover and cook on high pressure 15 minutes; natural release. Open the lid, top with mozzarella cheese, and cover until cheese melts, about 2 minutes.
Lemony Steamed Fish: All Recipes
6 (6-oz) halibut fillets
1 tbsp dried dill weed
1 tbsp onion powder
2 tsp dried parsley
1/4 tsp paprika
1 pinch seasoned salt, or more to taste
1 pinch lemon pepper
1 pinch garlic powder
2 tbsp lemon juice
Preheat oven to 375 degrees F (190 degrees C).
Cut six foil squares large enough for each fillet.
Center fillets on the foil squares, and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket, and fold the edges to seal. Place sealed packets on a baking sheet.
Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Skinny Orange Chicken: Delish
2 cups all-purpose flour
2 large eggs, beaten
2 cups panko bread crumbs
1 lb. boneless skinless chicken breasts, cut into chunks
Freshly ground black pepper
Juice and zest of 2 oranges
1/3 cup low-sodium soy sauce
1/4 cup honey
2 cloves garlic, minced
2 tsp freshly grated ginger
2 tbsp cornstarch
2 cup cooked jasmine rice
Sesame seeds, for garnish
Sliced green onions, for garnish
Preheat oven to 400 degrees, and line a baking sheet with parchment.
Set up a dredging station with one bowl of flour, one of eggs, and one of panko. Dredge the chicken in flour, then coat in eggs and cover in panko. Season generously with salt and pepper.
Arrange chicken on parchment-lined baking sheet, and bake until no longer pink, 18 to 20 minutes.
Meanwhile, make sauce: In a small saucepan over medium heat, combine orange juice, soy sauce, honey, garlic, ginger, and cornstarch. Whisk until combined, and cook until thickened, about 5 minutes.
Transfer chicken to a large bowl, and toss in orange sauce.
Serve over rice with orange zest, sesame seeds, and green onions.