3 Recipes That WILL Help You Lose Weight- Under 500 Calories

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1.Loaded Cauliflower:

Ingredients:

1.25 lb cauliflower head, cut into florets
6 green onion, chopped into the green and white parts
2 tbsp butter
3 garlic cloves, minced
2 oz cream cheese
1/2 tsp sea salt
1/4 tsp black pepper
1.5 tsp ranch seasoning Mix, optional
3/4 c. organic heavy whipping cream
2 c. cheddar cheese, grated
4 slices sugar-free bacon, crumbled
Olive oil for roasting the cauliflower
Dollops of sour cream, optional

Directions:

Preheat the oven to 425 degrees.
Toss the cauliflower with ~2 Tbsp of olive oil then add it to a baking sheet. Roast the cauliflower on a baking sheet for 25 minutes. The cauliflower will get tender and some parts will brown up.
While the cauliflower is roasting, make the cheese sauce: Add butter, the white parts of the green onions, and the garlic cloves to a skillet on medium heat. Sauté until the onions are translucent (~3 minutes).
Add heavy cream, cream cheese, salt, ranch seasoning (if you’re using it), and pepper to the skillet with the onions, garlic, and butter. Turn the heat to medium-low and continue to cook until the cream cheese is melted. Stir in 1.5 cups of the cheddar cheese to finish the cheese sauce.
Mix the cheese sauce and the roasted cauliflower, then add it to a baking dish. Top it with the remaining cheddar cheese and roast for an additional 20 minutes, or until the cauliflower is tender.
Top the baked cauliflower, with some dollops of sour cream, the green parts of the green onions, and the crumbled bacon.

Per serving: 315 calories, 28 g fat (17 g sat), 11 g protein, 5 g carb, 587 mg sodium, 2 g sugars, 1 g fiber.

2.Healthy Chicken Taco Soup

Ingredients:

½ Tbsp avocado or coconut oil
1 small yellow onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
5 cloves garlic, minced
1 lb boneless, skinless chicken breast
1 1/2 tsp salt (plus more to taste)
1 tsp dried oregano
1 tsp chipotle powder
1 tsp paprika
2 tsp cumin
¼ tsp black pepper
1 – 15 oz can fire roasted diced tomatoes
2 – 4.5 oz cans green chilies
¼ c. fresh lime juice
32 oz chicken broth
Cilantro, for serving
Diced red onion, for serving
Lime wedges, for serving

Directions:

Heat a large pot over medium-high heat. Once hot, add in the avocado or coconut oil. Next, add the peppers, onion, and garlic to the pot. Saute for 3-4 minutes until the onions start to become translucent.

Add the chicken breast, canned tomatoes, canned green chilies, spices, lime juice, and chicken broth to the pot. Stir until well combined. Bring the soup to a rolling boil and then reduce the heat to a simmer. Allow the soup to simmer for 30 minutes or until the chicken is tender and easy to shred.

Transfer the chicken breast from the soup to a small bowl. Use two forks to shred the meat. Add the chicken back to the soup and stir until well combined. Serve the soup with fresh cilantro, diced red onion, and fresh lime wedges. Enjoy!

Per serving: 258 calories, 6.1 g fat (1 g sat), 30 g protein, 22.7 g carb, 1960.9 mg sodium, 10.1 g sugars, 5.1 g fiber

3)Baked Salmon Cake Balls With Rosemary Aioli

Ingredients:

2 lbs wild salmon fillets
1 tsp sea salt
1 tsp black pepper
1/2 medium purple onion, chopped
1/2 c. organic spinach, chopped
1/2 red bell pepper, diced
1/2 yellow red pepper, diced
1 small jalapeño, diced
2/3 c. breadcrumbs
1-2 Tbsps Old Bay seasoning
1/2 c. fresh parsley, chopped
1/3 c. vegan Mayo
1/2 c. dijon mustard
1 large organic egg, room temp.
4 Tbsps lemon juice
1-2 Tbsps sriracha sauce
1/2 c. vegan mayo
4 tsp lemon juice
2 garlic cloves, crushed + minced
1/4 tsp sea salt
2 sprigs fresh rosemary, chopped

Directions:

First, preheat the oven to 400 degrees Fahrenheit.

Season salmon with sea salt + black pepper and roast on a baking sheet (lined with parchment paper) for about 20 minutes, or until cooked through.

Once cooked, remove from the oven and set aside while it cools for 5 minutes before shredding or flaking into medium chunks.

Meanwhile, add onions, bell peppers, jalapeños, spinach, old bay seasoning, breadcrumbs, parsley, mayo, dijon mustard, egg, sriracha, and lemon juice to a large bowl. Then add shredded salmon and mix all ingredients together, using your hands.

Scoop about 2 Tbsps of batter and form into a ball with your hands and line on a baking sheet (lined with parchment paper). Repeat until all batter is used.
Bake salmon balls for 15-20 minutes, or until slightly crisp and golden brown.

Combine vegan mayo, lemon juice, garlic cloves, sea salt, and rosemary in a medium bowl and whisk together thoroughly. Refrigerate for aioli until ready to use.

Per serving: 173 calories, 6.7 g fat (1.6 g sat), 20.5 g protein, 8.6 g carb, 6011 mg sodium, 3.3 g sugars, 1.2 g fiber

Recipes from: https://www.womenshealthmag.com/weight-loss/a20052572/healthy-dinner-recipes-0/

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Track: Sneaky Ollie & ELEX - How We Do
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