Weight Loss Box Set: More Than 70 Delicious Cookie and Fast Making Recipes for Weight Loss + Good Gut Diet for Improving Your Health (5 2 Diet, Slow Cooker Meals, Slow Cooker Recipes) by Sara Hughes, Heather Klein, Eunice Hines, Una Soto Read Free Book Online

too much comfort food will derail your progress.  What is special and exciting about these recipes that I am about to share with you is that I’ve built some comfort ingredients into the recipes.  They are sprinkled in to increase flavor and trick your mind into not believing that you’re dieting.  You will feel the pleasure and satisfaction from each meal that you won’t want to overindulge .
     
    By the time my weight loss journey was over, I had lost 65 pounds.  I’m in the best shape of my life.  I’ve learned portion control, which will be a big part of your success.  The recipes in this book are portioned perfectly. In each serving of each recipe, you will enjoy a home cooked meal that literally takes minutes to put together.  They will leave you feeling satiated and you will be well on your way to melting off the pounds!
     
    In Chapter 1, you’ll learn how to make mouthwatering appetizers and sides like Honey Barbeque Meatballs and Teriyaki Mushrooms.  In Chapter 2, you’ll learn all about how to make hearty soups and chilis like Skinny Minnie Chicken Soup and Firehouse Chili.  You will love Chapter 3 on poultry and pork.  You’ll learn how to make healthy one pot meals like Healthy Chicken a la King and Rosemary Balsamic Pork Roast.  Chapter 4 on beef and lamb will be a hit as well, offering many different flavorings for more one pot meals.  Classics like Pot Roast and Moroccan Lamb will become regular features on your meal rotation.  To top it all off, I leave you with Chapter 5, which features some amazing, guiltless desserts like Reduced Fat Cinnamon Coffee Cake and Chocolate Raspberry Tapioca Pudding.  And what’s truly incredible about these desserts is that they are all under 350 calories per serving.  It’s all about moderation!  Let’s get started!
     

               Chapter 1 – Appetizers and Sides
     
                1. Italian Stuffed Peppers
     

     
    Yield: 6 Servings
     
    Ingredients:
     
    6 bell peppers (green, red, orange and/or yellow)
    1 lb lean ground turkey
    ¾ cups cooked brown rice
    ¾ cups cooked quinoa
    1 15 ounce can diced tomatoes with Italian seasoning
    3 tablespoons of ketchup
    1 teaspoon salt
    ¾ teaspoon freshly cracked pepper
    ½ cup water
     
    Directions:
     
    In a large skillet over medium heat, cook ground turkey until cooked thoroughly.
     
    In the meantime, cut the tops of the peppers off and set aside.  Remove inside ribs and seeds of peppers.
     
    In a large bowl, combine cooked turkey, rice, quinoa, diced tomatoes, ketchup, salt and pepper.  Stuff mixture evenly in all the peppers.  Place tops back onto peppers and set aside.
     
    Pour ½ cup water into slow cooker.  Place all the peppers into the crockpot.  Cover and cook on low for 8 hours.
                 

                2. Honey Barbecue Meatballs
     

     
    Yield: 6 Servings
     
    Ingredients:
     
    1 lb lean ground turkey or chicken
    2 carrots, pureed 
    ¼ cup yellow onion, pureed
    3 cloves garlic, microplaned
    1 tablespoon vegetable oil
    1 egg, slightly beaten
    ¼ cup rolled oats
    ¼ cup panko bread crumbs
    ½ teaspoon salt
    ¼ teaspoon pepper
    2 ½ cups barbeque sauce
    ¾ cups water
     
    Directions:
     
    Heat oil a small pan over medium heat.  Add carrots, onion and garlic and sauté for 5 minutes.  Set aside and let cool.
     
    In a large mixing bowl, combine turkey or chicken, egg, oats, bread crumbs and sautéed mixture.  Incorporate evenly and form mixture into 24 small meatballs.
     
    Pour 1 cup of the barbeque sauce onto the bottom of the slow cooker.  Place all meatballs in the slow cooker and top with remaining barbeque sauce and water.
     
    Cover and cook on high for 4 hours.

                3. Teriyaki Mushrooms
     
    Yield:  8 Servings
     
    Ingredients:
     
    24 ounces fresh mushrooms
    ¼ cup low sodium soy sauce
    ¼ cup teriyaki sauce
    ¼ cup water
    2 tablespoons garlic, minced
    ¼ teaspoon red