Weightloss Challenge-OSI

07/25/2023

INGREDIENTS
2 1/2 pounds boneless skinless chicken breasts
1 10-ounce can diced tomatoes
1 4-ounce can diced green chiles
2 tablespoons homemade taco seasoning or 1 packet of store-bought taco seasoning
3 bell peppers, sliced into long strips
juice of 1 lime

Add diced tomatoes and diced green chiles into the slow cooker. Place the chicken breasts on top and season them with taco seasoning.
Cover and cook on high for 3 hours.
Add the sliced bell peppers on top of the chicken, cover and cook for 1 more hour.
Remove the chicken from slow cooker and shred with a fork. Transfer the shredded chicken back into the slow cooker.
Add freshly squeezed lime juice, mix everything together and taste.

07/25/2023

07/19/2023

Bake or Grill and then add a topping.

07/19/2023

Ingredients
2-3 peaches, sliced in two and pitted
2 tablespoons olive (not extra virgin) or vegetable oil, for coating

Instructions
Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don’t use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky.

Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape.

Serve immediately, with or without a garnish of whipped cream or ice cream. If you don’t have room to eat all the peaches you’ve grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.

07/19/2023

The Best Surf and Turf Foil Packs
Katerina | Diethood
Juicy sirloin and Old Bay-seasoned shrimp collide in these super easy Surf and Turf Foil Packs! With red onion, grape tomatoes, and garlic, Servings : 4

INGREDIENTS
▢½ pound sirloin steak, cut into 1-inch cubes
▢½ pound raw shrimp, cleaned and deveined
▢1 cup colored grape tomatoes, cut in half
▢½ small red onion, cut into thin wedges
▢3 cloves garlic, minced
▢1 tablespoon old bay seasoning
▢1 teaspoon dried thyme
▢1 teaspoon ground cumin
▢1 tablespoon olive oil
▢chopped fresh parsley, for garnish
▢thinly sliced green onions, for garnish
▢lime wedges, for serving
(optional) Add Ears of corn

07/11/2023

INGREDIENTS LIST FOR THE CHICKEN AND VEGETABLE SKILLET
1 lb (450g) skinless, boneless chicken breast, cut into 1-inch pieces
2 zucchini, sliced
2 red bell peppers, chopped into chunks
1 broccoli crown, broken into florets
1/2 onion, sliced
1/4 teaspoon salt and pepper
2 tablespoons olive oil
2 tablespoons Cajun seasoning
1/4 cup (60ml) low-sodium chicken broth
1 tablespoon fresh chopped parsley, for garnish
1/2 teaspoon red chili pepper flakes, optional

07/06/2023

Avocado Lime Shrimp Salad
Ingredients:
14 ounces jumbo cooked shrimp, peeled and deveined, chopped
1 1/2 cup (9.51 oz) tomato, diced
4 1/2 ounces avocado, diced
1/4 cup (.80 oz) jalapeno, seeds removed, diced fine
1/4 cup (.88 oz) chopped green onion
2 tablespoons lime juice
1 tsp olive oil
1/4 cup chopped cilantro
1/8 teaspoon salt
1 tbsp + 2 tsp chopped red onion
¼ teaspoon fresh pepper to taste
Directions:
In a small bowl combine green onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

06/13/2023

Turkey Clubs
Ingredients:
144g Lettuce leaves, left whole
91g Tomato, sliced
1oz cooked turkey bacon cooked crisp
5.6 oz Turkey Breast, low sodium
1oz full fat cheese
1 ½ Tbsp light mayonnaise
Directions:
Layer ingredients, cut into quarters and serve

06/13/2023

Ingredients:
Two 8-oz. raw boneless skinless chicken breast cutlets, pounded to an even thickness
1/8 tsp. each salt and black pepper
1/8 tsp. garlic powder
1 cup snap peas
1 cup sliced bell pepper
1/2 cup sliced leeks or diced scallions
1/2 cup broccoli
2 tsp. sesame oil
1 1/2 Tbsp. lite/reduced-sodium soy sauce
1 tsp sweet Asian chili sauce
1/4 tsp. crushed ginger
Directions:
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Season chicken with salt, black pepper, and garlic powder. Place on the baking sheet.
Place veggies in a large bowl. Drizzle with oil and 1/2 tbsp. soy sauce, and toss to coat.
Add veggies to the sheet, surrounding the chicken.
Bake for 10 minutes.
Flip chicken and veggies. Bake until chicken is cooked through and veggies have softened and lightly browned, about
10 more minutes.
Meanwhile, to make the sauce, place remaining 1/2 tbsp. soy sauce in a small bowl. Add chili sauce, ginger, and 1
tbsp. water. Mix well.
Serve veggies and chicken drizzled with sauce.

06/13/2023

https://www.youtube.com/watch?v=VvfVMkWngRM&t=162s

http://teambodyproject.com This workout features both cardio and resistance - which means you will burn fat and tone muscle at the same time. This exercise r...

06/13/2023

This is funny for any diet. The struggles and everyday challenges that are always in eye shot. Just remember YOU have the control!

05/31/2023

6 hard-boiled eggs, coarsely chopped

1 medium avocado

2 tablespoons lemon juice

1 tablespoon mayonnaise

½ teaspoon salt

¼ teaspoon ground pepper

⅓ cup finely chopped celery

2 tablespoons chopped fresh chives, plus more for garnish