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Supercharge Your Slim-Down

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Avoid a midday slump with these lunches -- each meal is about 400 calories.

Kale Grilled Cheese

Mist a nonstick skillet with cooking spray and heat over medium-high heat. Saute 1/2 teaspoon minced garlic, 1 chopped artichoke heart, and 1 cup thinly sliced kale leaves for 4 minutes, or until kale wilts. Top each of 2 slices sprouted whole-grain bread with 1 slice 2 percent cheddar and divide kale mixture between the two. Mist same skillet with cooking spray, heat over medium heat, add bread and cook for 3 minutes, or until cheese melts and underside is golden. Press slices together to make a sandwich and serve with 14 baby carrots and 1 tablespoon hummus.

Shrimp Tacos with Avocado Dressing

In a nonstick skillet, heat 1 teaspoon coconut or canola oil and 1/8 teaspoon crushed red pepper flakes over medium heat. Add 6 peeled and deveined large shrimp and saute for 2 to 3 minutes, or until opaque. Mash together 1/3 avocado, juice of 1 lime, and 1/4 cup chopped cilantro; season with salt and pepper. Divide shrimp, 1/2 cup broccoli slaw, and avocado dressing between 2 warmed corn tortillas. Serve with 1/2 mango, cubed.

Edamame Sushi Bowl

Whisk together 2 teaspoons reduced-sodium soy sauce, 1 teaspoon honey, 1 teaspoon rice wine vinegar and 1/4 teaspoon minced ginger. Arrange 1/2 cup warm cooked brown rice, 1/2 cup warm shelled edamame, 1/2 cup shredded carrots, 1/2 cup cucumber slices cut into matchsticks, and 1/3 avocado, diced, in a bowl. Top with soy sauce mixture and 1 sheet toasted nori seaweed cut into 1/4-inch strips.

Chickpea-and-Walnut-Stuffed Pita

Combine 1/3 cup 2 percent plain Greek yogurt, 1/3 cup grated English cucumber, 2 teaspoons fresh lemon juice, and 1 teaspoon dried dill; season with salt and pepper. Toss together 1 cup chopped romaine lettuce, 1/3 cup rinsed and drained canned chickpeas, 2 tablespoons finely diced red onion, and 2 tablespoons chopped walnuts. Cut a whole-grain pita in half; fill each half with salad mixture and top with yogurt sauce.

Chicken, Feta, and Strawberry Salad

Whisk together 1 tablespoon 2 percent plain Greek yogurt, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 teaspoon fresh lemon juice; season with salt and pepper. Toss together 3 cups baby spinach, 3 ounces sliced grilled chicken breast, 1 cup sliced strawberries, 2 tablespoons sunflower seeds, 1 tablespoon crumbled feta, and yogurt dressing until well combined.

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susiecorolla wrote:

good recipes

6/28/2014 09:55:51 AM Report Abuse
robin.dhaka4747 wrote:

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2/3/2014 10:51:15 PM Report Abuse

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