Protein Diet Recipes

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Proteins are a very good source of power for people regardless of the age. Protein Diet Recipes aim at minimizing fats content in the body and promoting muscle growth which is not possible with a normal diet or recipe. Protein is very significant requirement of one’s body otherwise its deficiency may lead to multiple disorders. Those who are looking for some efficient ways to lose weight, a protein rich diet will definitely provide positive results. In such kind of diet plan intake of calories is greatly reduced along with fats and carbohydrates.

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Protein Diet Recipes

  1. 1. Protein Diet RecipesEating programs that propound high levels of protein usually go hand in hand with alimited consumption of carbohydrates. This can be a sure fire way to lose weight butthere should proper guidance as there could potentially be adverse effects. Aside fromweight loss, these types of diet are popular among athletes and body builders whowish to bulk up muscle mass. While increased protein consumption is recommendedfor weight lifters and sportsmen, there is still a ceiling as to the amount takenespecially if it is tie up with low-carbohydrate or zero-carbohydrate intake.As we were taught when we were young, protein is a major source of energy. 50grams is a widely accepted norm for intake with women needing less than men. Theweight of a person is also a factor. For high-protein regiments, it should be spreadthroughout the day in all meals taken rather than just concentrated in one meal.Thesesimple and easy to prepare dishes are perfect examples that are delicious andnutritious. One thing you’ll notice is the large amounts of meat and eggs combinedwith vegetables. Conspicuously absent are the usual carbohydrate accompanimentsto these dishes.For breakfast, go for a couple of eggs cooked any style with a portion of lean chickenor turkey and a side salads of green leafy vegetables, tomatoes and cucumber. Keepdressings and seasonings to simple vinaigrettes of red or white wine vinegar and extravirgin olive oil. Another option would be low-fat yogurt topped with nuts or freshfruits. A lunch of meat, meat and more meat is common in high-protein diets. Go forlean meat and complement with soft cheeses and beans and vegetables. For a non-meat option, go for tofu and other soy products which are also rich sources of protein.For dinner, it’s pretty much the same as lunch. Try barbecued, baked, broiled orstewed chicken, lean pork, beef or fish balanced with fiber from a fresh salad orcooked vegetable side dish like buttered carrots and beans. For the occasionallycarbohydrate dish, choose whole grains products like brown rice, bread of pasta.Consider taking your dinner well before you go to bed as it is not recommended tosleep with a heavy stomach as this strains the digestive system and liver. Properguidance is recommended as cholesterol levels can easily be elevated if this dietprogramme goes overboard. Other potential health risks include gout, kidney and liverproblems, not to mention lack or energy and halitosis or bad breath.
  2. 2. Unstuffed Pepper CasseroleGet the taste of classic stuffed peppers without the hassle in this delicious casserole.Making it with lean, ground beef, brown rice, fat-free Italian dressing, and low-fatcheese creates a healthy, hearty meal, as well.Servings: 4-6Preparation Time: 20 minutesCooking Time: 20 minutesDifficulty Level: AverageIngredients:1 lb. lean, ground beef, 1/3 cup chopped onion, 2 cup coarsely chopped red andyellow peppers, 1/2 tsp. garlic powder, 1/2 tsp. coarse ground black pepper, 1 can (14oz.) diced tomatoes, drained, 1 1/2 cups instant rice, white or brown, 1 tsp.Worcestershire sauce, 1 tsp. fat-free Italian seasoning, 8 oz. low-fat sharp CheddarCheese, divided, 1 can (15 oz.) tomato saucePreparation Instructions:Preheat oven to 375 degrees. In a large skillet or saucepan, over medium-high heat,sauté ground beef, onions, and peppers for about 10 minutes, or until the beef isbrowned and the vegetables are tender. Remove from heat. Drain off excess fat andseason meat mixture with garlic powder and pepper. Stir in tomatoes, rice,Worcestershire sauce and Italian seasoning. Add 1 cup cheese, and stir. Spreadmixture into a 13x9-inch casserole dish. Top with tomato sauce and remaining cheese.Bake, uncovered, for 20 minutes, or until cheese is melted and bubbly. Let stand 5minutes before serving.
  3. 3. Lamb in a Crust of Fresh HerbsLeg of lamb is much like a beef roast - it is tender and juicy. Some people like tobecause the meat really absorbs the flavor of whatever spices you are using. Thisrecipe of Lamb leg from Pierre Salinger is really simple and perfect even if you donthave a lot spices on hand.Servings: 6Preparation Time: 40 minutesCooking Time: 40 minutesRecommended Wine: Haut-MedocIngredients:1 gigot (leg of lamb), about 4 1/2 lbs., 2 garlic cloves, 1 bunch of flat parsley, 1 shallot,3.5 oz. breadcrumb, 3 ½ tablespoons butter, 3 carrots, 3 zucchinis, 3 leeks (whiteonly), 3 cucumbersPreparation Instructions:Have your butcher prepare the meat into 8 nice escallops of about 1/2 lb. each. Mincethe garlic, shallot, and parsley to prepare a persillade sauce. Place the meat slices intothe persillade. Roll, tie, and store in the refrigerator. Peel the carrots and cucumbers.Cut the vegetables into thin, long stripes. Roast the seasoned lamb legs for about 5minutes in a 350 degrees F oven, depending on how well done you want the meat tobe. In the meantime, heat the butter, add the remaining persillade and the saltedvegetable strips. Cook for just for a minute, so the vegetables will retain theircrunchiness. Remove the lamb legs. Roll them in the breadcrumbs and brown them fora minute or so in the oven. Place the persillade and the lamb leg in the middle of aserving dish. Decorate with fresh parsley.
  4. 4. Black Bean and Vegetable SoupThis hearty, healthy soup makes a great lunch with its abundance of vegetables. For atrue vegetarian version, substitute vegetable stock for chicken broth.Servings: 6-8Preparation Time: 15-20 minutesCooking Time: 30 minutesDifficulty Level: AverageIngredients:2 tbsp. olive oil, 1 medium white onion, diced, 2 small cloves garlic, minced, 7 largebutton mushrooms, quartered, 1 red pepper, chopped, 1 cup summer squash,coarsely chopped, 1 cup zucchini, coarsely chopped, 1 can (8 oz) diced tomatoes, 2cans (16 oz.) black beans, rinsed and drained, 2 qt. tomato juice, 2 cups chicken broth,1 tsp. ground cumin, 1/4 tsp. coarse ground black pepper, 1 can (16 oz.) whole kernelcorn, 1/4 cup fresh cilantro, choppedPreparation Instructions:Heat oil in a Dutch oven over medium-high heat. Sauté onion and garlic untiltranslucent. Add mushrooms and cook for 5-7 minutes. Add pepper, squash, andzucchini. Sauté until tender, approx. 5 minutes. Add rest of ingredients, except thecilantro. Bring to a boil. Partially cover and simmer for approx. 30 minutes. Removefrom heat, add cilantro and serve.OTHER LINKS:coffee producing nationseasy goose recipessilverside beef cutcocktail collinsblack caipirinha

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