GET RECIPE: divascancook.com Seasoned roasted chicken, fresh herbs, sauteed onion, carrots, celery, and garlic simmered in a flavorful stock creates the best chicken noodle soup ever!! We’re in the icky cold and flu season so go ahead and make up a big ol batch of this “mama’s penicillin” to have in the freezer just in case. Music by Kevin Macleod
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If you are looking to lose weight by eating healthy, then LA weight loss recipes are the most sort after and most proven way to go. LA weight loss recipes are some of the best recipes because they are healthy, easy to make and proven to help you lose those unwanted pounds fast.
Exercise is always the best way to shed pounds and supplements such as pills are a good way to go as well. But there’s no beating a healthy diet to compliment all of your weight loss techniques.
Rice Cooker Recipes
Here are the top 3 LA weight loss recipes that are sure to make your mouth water AND help you keep those pounds off.
1) – Chili with meat
Ingredients:
Lean ground sirloin that fits your diet plan or routine.
4 Green onions
1 Garlic clove
1 Cup of low sodium beef broth
1 Medium tomato, finely chopped or diced
1 Teaspoon of chili powder – medium spice is best
1/4 Teaspoon iodized Morton’s lite salt
1/4 Teaspoon of red pepper sauce
1/4 Teaspoon dried oregano
1/4 Teaspoon ground cumin seeds finely crushed
Preparation:
Add a table spoon of canola oil to a frying pan and heat it up.
Add the onions and garlic and saute until soft and lightly browned.
Then add the beef stir fry lightly until beef becomes brown as well.
Drain the oil from the pan.
Add the remaining ingredients in and mix well.
Bring it to a boil and then reduce heat and let it simmer covered until you notice the tomatoes become tender.
That’s it!
2) LA Philly Cheese steak
Ingredients:
1/2 Teaspoon black pepper
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/2 Teaspoon dried basil
1 lbs of lean beef sirloin
1 Onion finely sliced
1 Green pepper sliced
4 6-inch hoagie rolls split
4 oz light mozzarella cheese, sliced
Nonfat cooking spray
Preparation:
Add all the seasonings into a small bowl and mix them well.
Now apply the mixture onto the sirloin and make sure you coat it thoroughly.
Wrap the coated beef in plastic or wax paper and partially freeze beef sirloin for about 45-60 minutes.
Once partially frozen remove it from the freezer and slice the sirloin thinly.
Coat a large skillet with non fat cooking spray.
Heat the skillet over medium heat.
Add onions and green pepper into it and saute until soft and lightly browned.
Remove them from pan.
Coat skillet again with spray.
This time increase the heat to high and add the beef and cook for about 5-8 minutes or until you feel the beef is done..
Divide the meat and veggies evenly among 4 rolls and top them off with cheese.
You can also place them in a warm oven or under a broiler to melt cheese before serving.
That’s it!
3) Veggie Burgers with a touch of herbs
Ingredients:
2 Cloves garlic, minced
2 Egg whites
3/4 Cup broccoli florets, finely chopped
3/4 Cup mushrooms, finely chopped
1/4 Cup onion, finely chopped
2/3 Cup cooked brown rice
1/3 Cup quick-cooking oats
1/3 Cup walnuts, coarsely chopped
1/2 Cup cottage cheese (1 percent)
1/2 Cup reduced fat cheddar
1/2 Teaspoon dried basil
1/2 Teaspoon dried marjoram
1/4 Teaspoon dried thyme
Preparation:
Spray medium skillet with PAM and heat it over medium heat.
Cook the broccoli, mushrooms, onion, and garlic until tender for about 8 to 10 minutes.
Add the herbs and cook 1 to 2 minutes longer.
Remove from heat.
Stir in rice, oats, walnuts, and cheese into vegetable mixture and season to taste with Lite Salt and pepper.
Stir in egg whites at the end.
Now form the mixture into 4 burgers.
Spray skillet with more PAM and heat over medium heat.
Add the burgers and cooked until you see them browned on the bottom which is about 3 to 4 minutes.
Spray top of the burgers with Pam and turn to cook until browned 3 to 4 minutes longer.
That’s it!
The above 3 LA weight loss recipes are top 3 recipes to help you lose weight and keep fit. Add them to your weekly diet plan if you like to mix things up.
Remember that exercise, diet and other methods are only good if you manage them properly. Knowing how to manager your diet and exercises will help you keep focus and aid you in controlling what you eat and how hard you work out.
LA Weight Loss Recipes – 3 Recipes to Help You Lose Weight
Attitude is the most important aspect. We should give the greatest attention and focus to our cooking and not get distracted by other things.
Rice Cooker Recipes
PASTA SECRET #2: THE WATER, THE POT AND THE SALT
To cook pasta we need only four things: good attitude, good water, good salt and good pasta.
Always use a large and deep pot. No shallow or small pan for boiling pasta. The best ones are those wonderful stainless steel beauties, with a very thick bottom. Puts lots of water to boil. Even if you are going to cook just for yourself a quick “spaghettata”, always use at least 1 quart of water. You need 1 quarter for each 100 gr of pasta.
If the water from your sink taste too much of chlorine, you may want to buy a good filtration system for your kitchen. It is worth it!
Regarding the salt, you need 10 grams per each quarter of water in the pot. Always salt the cooking water. If salt must be eliminated for health reasons, then maybe you should stick to rice for the time being. Salt is a must. You need to buy rock sea salt, possibly harvested from the Mediterranean sea.
PASTA SECRET #3: PASTA, BUT ONLY THE RIGHT ONE!
Pasta, of course, must need to be made only with 100% Durum Semolina, but that is not enough. The serious pasta lover distinguishes pasta from pasta. Buy only imported Italian pasta, and make sure it is made in Italy (the pasta package could say “Imported from Italy”, but actually made somewhere else). Do not trust huge companies like Barilla, that actually make their pasta locally. Their quality is not the same.
Also, do not trust a packaged pasta just because it has an Italian name. Check that the package reads “Made in Italy”. Use the best pasta available. I recommend you look for Italian favourites like De Cecco, or Voiello, that you can find at your local grocery store or supermarket. De Cecco is probably one of the best pasta you can buy abroad. High-quality pasta has a golden color with a vaguely translucent appearance.
PASTA SECRET #4: COOKING
Once the water is boiling you need to throw the pasta in the pot.
The most important test for cooking pasta is the cooking time. Usually the cooking time is written by the manufacturer, on the pasta box, but you may have to try
Only add the salt when the water is ebullient, and with that I mean boiling with zest.
After adding the salt, wait for the water to start boiling again. The salt will have melted completely in the water. Throw the pasta in the pot, having great care of submerge it completely all at once, at the center of the pot, where the boiling is stronger. Once it is all submerged, stir it as soon as possible with a wooden fork or spoon. Stir pasta as soon as it is dropped into the boiling water and keep stirring every minute or so.
Never add oil, which will coat the pasta and cause it to repel instead of absorb the sauce. Oil would be needed if you are using a low quality pasta, since the cheaper wheat would make it much easier for the strands to get glued together.
Let the pasta cook on a lively fire, stirring it every now and then. Be careful of the cooking time: on italian packages it is usually correct. Better to stop cooking a few seconds sooner than later, since the paste will in any case continue cooking for a little while after you drain it.
How do you know the pasta is cooked? Well, if you do not have a cooking time on the pasta package, just sample a strand of the pasta. Break it, and see if the inside is still whitish. That means the pasta is still not cooked. Once the core the strand has lost its whiteness, that is the time for draining.
PASTA SECRET #5: DRAINING
Never overcook pasta. Only serve pasta “al dente”, which literally means “firm to the tooth.” Pasta needs to be cooked so as to be still firm when bitten (but only dry pasta should be cooked “al dente” because “fresh” pasta already is soft to begin with.)
Make sure it is as much as possible “al dente” (not soft), because that is the most digestible state. Mushy pasta is not edible anymore, at least for the pasta lover.
Once the pasta is cooked, before draining add a glass of cold water to stop the cooking. Drain the pasta, but make sure you do not drain the pasta too much making it dry. The strands need to be glossy with moisture. Also, you may want to preserve a glassful of the cooking water to add to your sauce. That water will help form a perfect marriage between the pasta and the sauce.
Again, never ever drain your pasta too much. If you use a good pasta brand, you do not need to eliminate any excessive starch, on the contrary, too much rinsing takes away the superb flavour of your pasta. Remember, pasta water is not “dirty water”. It is important to keep a little to maintain the strand moist. In this way you also need less sauce.
PASTA SECRET #6: THE SAUCE
I am not going to talk about the infinite variety of sauces you can prepare for your pasta, but make sure you do not “over-sauce” pasta. Use just enough to cover the strands. In any case, the right kind of pasta, when cooked right, is a veritable delight in itself. No sauce is needed to savour such a nourishing food. No matter what, serve the pasta piping hot! Never, ever serve lukewarm or cold pasta.
PASTA SECRET #7: PRACTICE!
I did my part. I shared the jealously guarded secrets handed down in the Bontempi family from generation to generation, since the times Rome was a just rustic village on the Mediterranean sea and pasta was still made of *farro* (spelt flour). Now it is really up to you. Let me part by saying: Practice, practice, practice! Invite friends over, or treat yourself and your dear ones to some simple, satvic pasta or some zesty one. Remember, a good pasta lover eat pasta at least 5 times a week.
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