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7 Fat-Fighting Dinners

A week's worth of quick and healthy dinner recipes designed to rev up your metabolism and help you burn more fat and feel more energized. Enjoy!

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Maple Salmon With Greens, Edamame and Walnuts
Marty Baldwin
Jason Wilde
John Shipes
Scott Little
Jim Krantz
Blaine Moats
Marty Baldwin
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Prev 1 of 8 Next

Maple Salmon with Greens, Edamame, and Walnuts

Makes: 4 servings

Ingredients
3 tablespoons pure maple syrup
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 tablespoon finely chopped shallot
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 teaspoons snipped fresh rosemary
4 5-ounce fresh or frozen skinless salmon fillets, about 1 inch thick
1 6-ounce package fresh baby spinach
1/2 cup cooked shelled edamame
1/2 cup red bell pepper strips
1/4 cup chopped walnuts, toasted

Directions
1. In a small saucepan, combine maple syrup, vinegar, lemon juice, mustard, shallot, salt, and pepper. For dressing, in a small bowl, stir together 2 tablespoons of the maple syrup mixture and the olive oil; set aside.
2. For glaze, heat the remaining maple syrup mixture to boiling; reduce heat. Simmer, uncovered, about 5 minutes, or until syrupy. Remove from heat; stir in rosemary.
3. Preheat broiler. Place fish on the greased, unheated rack of a broiler pan and brush with half the glaze. Broil 6 to 7 inches from heat for 5 minutes. Turn fish over; brush with remaining glaze. Broil for 3 to 5 minutes more, or until fish begins to flake when tested with a fork.
4. Meanwhile, in a large bowl, combine spinach, edamame, pepper strips, and nuts. Drizzle spinach mixture with dressing; toss to coat. Spoon salad onto plates; top with fish.

Nutrition facts per serving: 460 calories, 33g protein, 18g carbohydrate, 28g fat (5g saturated), 3g fiber

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Prev 2 of 8 Next

Baked Veggie Omelet

Makes: 6 servings

Ingredients
Nonstick cooking spray
2 tablespoons butter
3 cups bite-size bell pepper strips, sliced mushrooms, and thinly sliced zucchini
1/3 cup chopped onion (1 small)
1/2 teaspoon dried basil
1/8 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons tomato sauce
10 egg whites
5 eggs
1/4 cup water
1/4 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Tomato sauce, warmed (optional)

Directions
1. Preheat oven to 400 degrees F. Lightly coat a 15-x-10-x-1-inch baking pan with cooking spray; set aside.
2. In a large skillet, melt butter over medium heat. Add vegetables, onion, and dried basil. Cook and stir 5 to 8 minutes. Add pepper and 1/4 teaspoon of the salt. Remove from heat; stir in tomato sauce; keep warm.
3. In a medium bowl beat egg whites, eggs, water, and remaining 1/4 teaspoon salt with a whisk until combined but not frothy. Pour eggs into the baking pan. Bake, uncovered, 7 minutes, or until eggs have just set.
4. Meanwhile, in a small bowl, combine cheeses; set aside.
5. Cut the baked eggs into six 5-inch squares. Using a spatula, lift each square from the pan and invert onto a plate. Divide warm vegetable mixture among omelets; top with cheese. Fold omelets diagonally in half, forming triangles. If desired, drizzle with additional tomato sauce.

Nutrition facts per serving: 170 calories, 14g protein, 7g carbohydrate, 10g fat (4g saturated), 2g fiber

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Prev 3 of 8 Next

Strawberry Chicken Salad with Warm Citrus Dressing

Makes: 4 servings

Ingredients
4 medium skinless, boneless chicken-breast halves (about 1 pound)
1 14-1/2-ounce can chicken broth
2 1/2 cups strawberries
1/3 cup orange juice
2 tablespoons salad oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups torn spinach, watercress and/or other greens
1/4 cup chopped walnuts, toasted

Directions
1. Sprinkle the chicken-breast halves lightly with salt and pepper. Pour chicken broth into a large saucepan; add chicken. Bring broth to a boil; reduce heat. Cover and simmer for 15 to 20 minutes, or until chicken is tender and no longer pink. Remove chicken from broth with a slotted spoon and cool slightly.
2. Meanwhile, in a blender or food processor, combine 1/2 cup of the strawberries, the orange juice, salad oil, lemon peel, lemon juice, sugar, chili powder, salt, and black pepper. Cover; blend or process until smooth. Transfer to a small saucepan. Bring just to a boil. Simmer, uncovered, 5 minutes, stirring occasionally.
3. Thinly slice chicken breasts. In a large bowl, toss together salad greens, remaining strawberries, and chicken.
4. To serve, drizzle warm dressing over salad. Sprinkle with walnuts.

Nutrition facts per serving: 287 calories, 31g protein, 12g carbohydrate, 14g fat (2g saturated), 7g fiber

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Prev 4 of 8 Next

Whole Wheat Pasta with Ricotta and Vegetables

Makes: 4 servings

Ingredients
8 ounces dried whole wheat or whole-grain penne pasta
2 1/2 cups broccoli florets
1 1/2 cups asparagus or green beans cut into 1-inch pieces
1 cup light ricotta cheese
1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
4 teaspoons snipped fresh thyme or 1 teaspoon dried thyme, crushed
4 teaspoons balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large ripe tomatoes, seeded and chopped
2 tablespoons grated Parmesan or Romano cheese

Directions
1. Cook pasta according to package directions, omitting any oil or salt.
2. Add broccoli florets and asparagus or green beans during the last 3 minutes of cooking; drain.
3. In a large serving bowl, combine ricotta cheese, basil, thyme, balsamic vinegar, olive oil, garlic, salt, and freshly ground pepper.
4. Add cooked pasta and vegetables to ricotta mixture. Add chopped tomatoes. Toss to combine. Sprinkle each serving with grated cheese; serve immediately.

Nutrition facts per serving: 361 calories, 16g protein, 55g carbohydrates, 9g fat (2g saturated), 7g fiber

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Prev 5 of 8 Next

Southwestern Black Bean Cakes with Guacamole

Makes: 4 servings

Ingredients
1/2 medium avocado, seeded and peeled
1 tablespoon lime juice
Salt
Ground black pepper
2 slices whole wheat bread, torn
3 tablespoons fresh cilantro leaves
2 garlic cloves
1 15-ounce can black beans, rinsed and drained
1 canned chipotle pepper in adobo sauce
1-2 teaspoons adobo sauce
1 teaspoon ground cumin
1 egg, beaten
1 small plum tomato, chopped

Directions
1. Mash the avocado in a small bowl. Stir in lime juice; season to taste with salt and pepper. Cover and chill until ready to serve.
2. Place torn bread in a food processor. Cover and process until bread turns into coarse crumbs. Transfer to a large bowl; set aside.
3. Place cilantro and garlic in the food processor. Cover and process until finely chopped. Add the beans, chipotle pepper, adobo sauce, and cumin. Cover and process until beans are coarsely chopped and mixture begins to pull away from the side of the bowl or container.
4. Add mixture to bread crumbs. Add egg, combine, and shape into four 1/2-inch-thick patties.
5. Lightly grease the rack of a grill pan. Place patties on the rack. Cook over medium-high heat for 8 to 10 minutes, or until patties are heated through, turning once.
6. To serve, top patties with guacamole and tomato.

Nutrition facts per serving: 178 calories, 11g protein, 25g carbohydrate, 7g fat (1g saturated), 9g fiber

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Prev 6 of 8 Next

Thai Chicken-Broccoli Wraps

Makes: 6 servings

Ingredients
12 ounces skinless, boneless chicken-breast strips
1/4 teaspoon garlic salt
1/8 teaspoon black pepper
Nonstick cooking spray
2 cups packaged broccoli slaw
1/2 teaspoon ground ginger
3 tablespoons creamy peanut butter
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon minced garlic
3 10-inch whole wheat tortillas, warmed

Directions
1. Sprinkle chicken strips with garlic salt and pepper. Coat a skillet with cooking spray. Add chicken; cook over medium-high heat for 2 to 3 minutes, or until no longer pink. Remove from pan; keep warm. Add broccoli and 1/4 teaspoon of the ground ginger to skillet. Cook and stir for 2 to 3 minutes, or until vegetables are crisp-tender.
2. In a saucepan, combine peanut butter, 2 tablespoons water, soy sauce, minced garlic, and the remaining ginger. Heat over low heat until smooth, whisking constantly.
3. To assemble, spread tortillas with peanut sauce. Top with chicken strips and vegetable mixture. Roll up each tortilla, securing with a toothpick. Cut in half; serve immediately.

Nutrition facts per serving: 191 calories, 18g protein, 16g carbohydrate, 6g fat (1g saturated), 2g fiber

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Prev 7 of 8 Next

Greek Quinoa and Avocados

Makes: 4 servings

Ingredients
1/2 cup uncooked quinoa
1 cup water
2 Roma (plum) tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
Spinach leaves
2 avocados, pitted, peeled, and sliced
1/3 cup crumbled feta cheese

Directions
1. Bring quinoa and water to a boil in a small saucepan. Reduce heat; cover and simmer for 15 minutes, or until liquid is absorbed.
2. In a medium bowl, stir together quinoa, tomatoes, spinach, and onion.
3. In a small bowl, whisk together lemon juice, oil, and salt. Mix with quinoa.
4. Place spinach on plates with avocado slices and quinoa. Sprinkle with feta.

Nutrition facts per serving: 332 calories, 7g protein, 27g carbohydrate, 24g fat (5g saturated), 8g fiber

Originally published in FITNESS magazine, May 2009.

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What do you think? Review this slideshow!

8228608504
larrymelbourne65 wrote:

I feel that we should all look after ourselves in one way or another, we all love food so what better way to look after ourselves than to eat fat burning meals.

4/16/2014 09:43:20 PM Report Abuse
robinasq1 wrote:

there were only 2 slides what up

1/21/2014 07:04:33 AM Report Abuse
contact50241 wrote:

Fitness, where do you get your recipe images from? The "whole wheat penne pasta with ricotta and veggies" isn't even penne pasta in the picture, nor is it whole wheat. I did make the recipe, however, and bottom line, it was bland. Really just not much flavor. It may have been healthy, but I probably won't make it again following the recipe.

1/20/2014 08:11:29 PM Report Abuse
pinnella.andrew wrote:

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1/11/2014 04:06:35 PM Report Abuse
erol_kutukcu wrote:

Fat burning dinners are really important thank you. I have also found Free 10 quick fat burning recipes PDF here http://www.makeusknow.com/health&fitness.html You can download it instantly with this website.

12/4/2013 01:37:27 PM Report Abuse
kyarussi1 wrote:

I totally agree with Nancy - so much better having the slides listed on the left

6/25/2012 09:01:50 AM Report Abuse
nkn473318076 wrote:

I LOVED!!!!!! that on the left side of the picture you had a listing of all the slides, so that I could pick out the ones I wanted to check on, instead of having to go through all of them to get to the ones I wanted to see. PLEASE continue to do the stories this way. Nancy

6/24/2012 11:19:53 AM Report Abuse
brendabacha wrote:

Could you please list what is supposed to be fat-fighting in these recipes? I am seeing sugar and pasta and I am not clear about what is fat-figthing. Thank you

6/24/2012 11:08:40 AM Report Abuse
ljbarton6220 wrote:

This recipe looks wonderful except I can only see half of it half of the time for all the JUNK ads they keep marching across the page! I have pretty much had it with this site. As far as ingredients, you can get any of it in your local grocery store.

6/24/2012 10:25:02 AM Report Abuse
adtcby1 wrote:

would love to have the sodium content included on your recipes as many need this info to make sure conditions such as stroke victims do not get to much sodium. thank you for providing information.

3/31/2011 06:30:50 PM Report Abuse
sahar.kaddah wrote:

most of you recipe looks to be delicious but the components are mostly unknown or available in our Arab world .

4/13/2010 02:04:25 AM Report Abuse
marnyparrott wrote:

This looks DELICIOUS!

2/9/2010 10:07:29 AM Report Abuse
eonbencio wrote:

I love the recipe. Thanks

1/13/2010 05:35:24 PM Report Abuse
at.power wrote:

THANKS FOR THE 7 FAT-FIGHTING DINNERS,ALEX

12/19/2009 04:02:06 AM Report Abuse

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