Recipes for Game On Diet

Okay so eating is going to be my hardest part of this diet,but I am determined to do it! So I thought I better start out with some good recipes to keep me on track!

Bean and Vegetable Chili

3 tablespoons olive oil
1/2 pound ground beef, pork, turkey, or chicken
Salt and freshly ground black pepper
1 onion, chopped
1 tablespoon garlic, minced
2 small eggplants, cubed
1 medium zucchini, chopped
2 carrots, chopped
1 cup mushrooms, quartered
1 fresh or dried hot chile, seeded and minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1 cup canned tomato, seeded and chopped
4 cups canned kidney beans, liquid reserved
Vegetable stock as needed (about two cups)
Fresh cilantro for garnish

Heat the oil in a large pot over medium; add the meat, season with salt and pepper, and cook until browned. Remove meat from pan and drain off all but three tablespoons of fat.

Heat the pan over medium-high. Add the onion and garlic; cook for about a minute. Add the vegetables; cook for 10 minutes or until they start to caramelize and dry out.

Add the seasonings and stir, then add the tomatoes and beans with enough of their liquid to submerge everything (use the stock if there isn't enough). Bring the mixture to a boil and cook about 15 minutes. Garnish with cilantro. Serves six.


CALORIES PER SERVING: 385
CARBS: 56 G
PROTEIN: 28 G
FAT: 5 G
ZINC: 36% DV
Reciep from Mark Bittman

Honey Almond Oatmeal with Spinach, Mushroom and Pepper Omelette
(2 servings)
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1 cup dried oatmeal
1 cup skim or fat-free milk
2 Tablespoon slivered raw almonds
2 teaspoons honey
5 egg whites, 1 whole egg
4 cups baby spinach (raw, cooked, frozen, fresh?)
1 cup fresh button mushrooms-sliced
1 medium red pepper-diced

In a medium hot pan add diced red pepper and sauté for three minutes. Add mushrooms to pan and continue cooking for an additional three to four minutes. Add spinach and garlic to pan and season with salt and pepper to taste. Remove from pan and set aside.

Begin cooking oatmeal in water on medium heat. Do not boil. Stir occasionally. Add half beaten egg mixture to half the vegetable mixture, return to sauté pan and season with salt and pepper. (You can make the entire egg mixture and cut in half when serving.)

When serving oatmeal, drizzle some honey and sprinkle some almonds on each serving.

TIP: To add variety to this dish, you can simply add one serving of protein powder to your oatmeal while cooking. This will offer a number of variations in flavor and also ensures you get the appropriate portion of protein-to-carbohydrate ratio. It is especially useful if you don't have enough time to prepare the omelet.
Reciep from Body for Life website

Country Style Vegetable Soup with Roast Turkey Sandwich
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(6 servings)

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded
2 Tablespoons olive oil
1 Tablespoon fresh thyme - chopped
2 cloves garlic - minced
3 to 4 cups chicken or vegetable stock

Pre-heat oven to 375 degrees. Cut carrots, parsnips, sweet potato and squash into 1-inch cubes. Place in a large bowl and season with salt and pepper, thyme, garlic and toss in olive oil. Place in a single layer on sheet pans and roast in oven for 25 to 30 minutes or until tender. While vegetables are roasting, heat three cups of stock in a large saucepan.

Once vegetables are cooked, coarsely puree in batches with the warmed stock and return to pot. Do not over-puree the vegetables, as you want a chunky, hearty consistency. Add more stock or water if too thick. Season to taste. Serve with a whole- grain turkey sandwich with low- fat dressing.

TIP: When pureeing hot liquid such as soup, be careful not to fill your blender above half way as hot liquids expand when liquidized. Also, soup is a perfect lunchtime or snack/mini-meal alternative. A good idea is to make a large batch (i.e., double this recipe) and freeze individual portions so you always have an option if you get busy and need something quick and nutritious.
Recipe from Body for Life Website

Honey Mustard Chicken, Cumin Roasted Carrots and Scallion Mash
(2 servings)
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2 (4-ounce) chicken breasts
1 Tablespoon wholegrain mustard
1 teaspoon honey 1 orange – zested
1/4 teaspoon fresh ginger - grated
8 ounces baby carrots
1/4 teaspoon cumin
1/2 pound red potatoes
2 Tablespoon scallion - chopped
1/4 cup chicken broth

Pre-heat oven to 375 degrees. Marinate chicken in honey, ginger, orange zest and mustard for at least one hour and refrigerate. Clean carrots by removing stalks and wash. If they are large, they may need to be peeled. Toss carrots in olive oil, cumin, salt and pepper and roast in oven until tender, but not over-cooked. Check after 10 minutes. Quarter potatoes and toss with some olive oil, salt and pepper and roast along with carrots. When potatoes are cooked (approximately 20 minutes) place in a bowl and add some chicken stock to mash. Season to taste. Once desired consistency is achieved, add chopped scallions. To finish, simply roast or broil chicken and serve with portion of rice and carrots. Enjoy!
Recipe FromBody for Life Website

Here are a few recipes to get ya started. I will actually post my meals each day for the first few days so you get some ideas. I would love to hear what anyone else is doing.

Sheena