Slim Body Recipes

Issue #2

Slim Body Recipes

ISSUE #2 SLIM BODY RECIPES

If you're competing in the $100,000.00 Slim Body Challenge, or you just want to lose weight, these recipes will supply your body with the nutrients it needs to feed your muscle tone and starve away the fat, for good! Post some of your own at the Recipes Forum, here.

Crab Dip

Per Serving: Calories: 42 Protein: 4 g Fat: 1 g
Sat Fat: 0 g Carb: 5 g

Recipe Ingredients:

• 1 cup cooked crabmeat (or use surimi)

• 1/2 cup nonfat mayonnaise or salad dressing

• 1/2 cup light sour cream

• 1 tsp. dried dillweed

• 2 tsp. finely chopped onion or green onion

• 1/2 tsp. finely shredded lime peel

• 1 tsp. lime juice

• dash Tabasco sauce

Recipe Directions:

Combine all ingredients and season with salt and pepper to taste. Chill for at least 2 hours or overnight.

Serves 6

Grilled Beef

Per Serving: Calories: 206 Protein: 26 g Fat: 10 g
Sat Fat: 3 g Carb: 4 g

Recipe Ingredients:

• 1 1/2 lbs. boneless sirloin steak, trimmed of fat

• 1 Tbsp. sesame seeds

• pinch of salt

• 6 scallions, trimmed and thinly sliced

• 4 cloves garlic, finely chopped

• 3 Tbsp. finely chopped fresh ginger

• 3 Tbsp. reduced sodium soy sauce

• 1 Tbsp. rice vinegar or cider vinegar

• 1 1/2 tsp. vegetable oil

• 1 1/2 tsp. sugar

• grindings of black pepper to your liking

Recipe Directions:

In a small heavy skillet, toast sesame seeds over medium heat until they begin to brown and have a toasted aroma. Transfer to a mortar, add salt and crush with a pestle. Set aside. Score steak deeply (nearly through to the other side) in a 1 inch crosswise diamond pattern. Turn over and score the second side (do not worry if the meat breaks up into 2 or 3 pieces). Cover with plastic wrap and pound lightly with a mallet or heavy pan to tenderize. In a shallow dish large enough to hold the steak, combine scallions, garlic, ginger, soy sauce, vinegar, oil, sugar, pepper and the ground sesame seeds. Add the steak and turn to coat with the marinade. Cover and marinate in the refrigerator for at least 2 hours or up to 8 hours, turning from time to time. Prepare a hot charcoal fire. Once the coals are white-hot, remove the meat from the marinade and grill until medium rare, about 4 minutes per side. Slice into thin strips and serve at once.

Serves 6

Orange Cups

Per Serving: Calories: 221 Protein: 2 g Fat: 0 g
Sat Fat: 0 g Carb: 56 g

Recipe Ingredients:

• 13 oranges

• 1/2 cup honey

• mint leaves for garnish

Recipe Directions:

Squeeze juice from 11 oranges to get 2 1/2 cups of juice and set aside.

Cut remaining 2 oranges in half and scoop out pulp, preserving shape of the peel. Add pulp to increase the juice amount, if necessary. Place hollowed orange halves in freezer until frozen, about 1 hour. In a small saucepan, melt honey over low heat until thin, about 4 minutes. Remove from heat and stir in 1/4 cup of the orange juice, then stir in remaining orange juice. Place in refrigerator to chill several hours or overnight. Freeze sorbet base in a machine according to manufacturers instructions, or in the freezer overnight. When ready, scoop sorbet into frozen orange cups and garnish with mint.

Serves 4

Chicken Burgers

Per Serving: Calories: 292 Protein: 21 g Fat: 10 g
Sat Fat: 2 g Carb: 30 g

Recipe Ingredients:

• 12 oz. lean ground chicken breast

• 7 oz. wild porcini, shitake or button mushrooms

• 2 cloves garlic, minced

• 3/4 cup chicken broth

• 3 Tbsp. bulgur

• 2 Tbsp. thinly sliced green onion

• 2 tsp. Worcestershire sauce

• 1/4 tsp. pepper

• 4 hamburger buns or Kaiser rolls, split and toasted

• Dijon-style mustard (optional)

• Grilled red onion slices (optional)

Recipe Directions:

Remove stems and finely chop half of the mushrooms (1 cup); slice remainder and set aside. In a small saucepan cook the finely chopped mushrooms and garlic in 1/2 cup of the chicken broth for 4 to 5 minutes or until tender. Stir in bulgur. Return to a boil. Reduce heat to low. Cover and simmer for 10 minutes or until liquid is absorbed and bulgur is tender. Remove from heat; cool slightly. In a large mixing bowl combine turkey, green onion, Worcestershire sauce, and pepper. Add bulgur mixture; mix until combined. Shape into four 3/4-inch-thick patties. Lightly coat a cool rack of grill with nonstick cooking spray. Place patties on rack of uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until burgers are firm and no pink remains, turning once halfway through cooking. Meanwhile, in small saucepan cook the sliced mushrooms in remaining broth, covered, until tender, about 4 to 5 minutes.To serve, spread mustard on bottom halves of rolls or buns, if desired. Place patties and some of the sliced mushrooms on top.

Serves 4

Carribean Chicken

Per Serving: Calories: 332 Protein: 24 g Fat: 4 g
Sat Fat: 1 g Carb: 52 g

Recipe Ingredients:

• 3/4 cup unsweetened pineapple juice

• 12 oz chicken tenderloin strips

• 1/4 tsp. salt

• 1/8 to 1/4 tsp. ground red pepper

• 2 cups prepared quick cooking brown rice

• 1 tsp. peanut or cooking oil

• 1 med. sweet potato, peeled, halved lengthwise, thinly sliced

• 1 small banana pepper, seeded and chopped

• 1 tsp. cornstarch

• 2 unripe bananas, quartered lengthwise, cut into 3/4 inch

pieces

Recipe Directions:

Season chicken strips with salt and ground red pepper. Heat oil in skillet. Cook chicken in hot oil for 3 or 4 minutes. Add the sweet potato slices and the banana peppers. Cook and stir for 5 or 6 minutes more.

Stir together pineapple juice and cornstarch in a small bowl. Add to skillet and cook, stirring gently, until bubbly. Add banana pieces. Cook and stir 2 minutes more. Serve over cooked brown rice.

Serves 4

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