High Protein, Low Fat Recipes

If you are trying to lose weight, but have health issues like Gout, then you will love these recipes (as always check with your doctor before starting any diet). These recipes avoid the type of protein that results in gout and gout pain.

I’ll start with some delicious shakes (great way to eat your fruits and vegetables) and then I’ll move on to meals.

SMOOTHIES

BREAKFAST AND ENERGY SMOOTHIES

54.Instant-Energy-Breakfast-Smoothie

DETOX SMOOTHIES

Grapefruit is an excellent source of vitamin C, a vitamin that helps to support the immune system. Vitamin C-rich foods like grapefruit may help reduce cold symptoms or severity of cold symptoms.

61.Peppermint-Grapefruit-Detox-Water

DIGESTIVE SYSTEM SMOOTHIES

3.Everyone’s-Favorite-Green-Schmoody

HEALTHFUL SMOOTHIES 

Gout Buster Cherry Shake

 

 

 

 

ENTREES

Slow Cooker Pepperoni and Chicken

Recipe: Slow Cooker Pepperoni and Chicken

Slow Cooker Pepperoni and Chicken

Prep time: 10 minutes
Cook time: 3 hours on high or 6 hours on low
Yield: 4 servings
Serving size: 1 cup

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • salt, to taste
  • black pepper, to taste
  • 1 cup reduced-sodium chicken broth
  • 3 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon basil
  • ¼ teaspoon red pepper flakes
  • 35 turkey pepperonis, sliced in half
  • ½ cup sliced reduced-sodium black olives

Instructions

  1. Place the chicken on the bottom of the slow cooker, and season the tops with salt and pepper, to taste.
  2. In a medium mixing bowl, stir together the chicken broth, tomato paste, Italian seasoning, and red pepper flakes, then pour over the chicken in the slow cooker.
  3. Next, add the pepperoni and the olives to the slow cooker.
  4. Cover and cook for 3 hours on high or 6 hours on low. , or until the chicken falls apart and can be easily shredded.
  5. Shred the chicken in the slow cooker with tongs or 2 forks, and mix it up to absorb the remaining liquid for an additional 30 minutes.

Nutrition Information

Per Serving: (1 cup)
Calories: 307
Calories from fat: 84
Fat: 10g
Saturated Fat: 2g
Cholesterol: 142mg
Sodium: 789mg
Carbohydrates: 4g
Fiber: 1g
Sugar: 2g
Protein: 52g
SmartPoints: 5

Philly Cheesesteak Stuffed Peppers

Prep time: 10 minutes
Cook time: 10 minutes
Yield: 6 servings

Serving size: 1 stuffed pepper half

Ingredients

3 green bell peppers
2 teaspoons extra virgin olive oil
1 (8-ounce) container baby bella (cremini) mushrooms, sliced
1 red bell pepper, diced
1 small onion, diced
1 tablespoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper
8 ounces flank steak, trimmed of fat and thinly sliced against the grain into bite-sized strips
2 tablespoons Worcestershire sauce
6 slices Sargento® Ultra Thin sliced provolone cheese, halved

Instructions

  1. Spray an 11×7-inch baking dish with nonstick cooking spray, set aside.
  2. In a large stockpot, over high heat, bring 4 cups of water to a boil.
  3. Slice the green peppers in half lengthwise and remove ribs and seeds.
  4. Place the pepper halves, two at a time, in boiling water for 2 to 4 minutes.
  5. Repeat with the remaining peppers. The pepper “skin” will lose a little brightness after cooking in boiling water. Use tongs to carefully remove the peppers from water and place open side down on paper towels to drain excess water.
  6. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, red bell pepper, onion, garlic, salt, and black pepper. Sauté for 2 to 3 minutes until the onion and peppers have softened.
  7. Preheat the oven to 400° F. Add the thinly sliced flank steak to the skillet. Stir in the Worcestershire sauce and cook for 2 to 4 minutes. Flank steak should still be slightly pink in the middle or at an internal temperature of 120º F for medium-rare , 130º F for medium.
  8. Place the green bell pepper halves open side up in baking dish. Line the inside of each pepper half with ½ slice of provolone cheese.
  9. Using a slotted spoon, transfer ½ cup of the flank steak mixture to each bell pepper half.
  10. Top each pepper with the remaining ½ slice of provolone cheese.
  11. Bake the peppers for 10 minutes in preheated oven until cheese is melted.

Nutrition Information

Per Serving: (1 stuffed pepper half)
Calories: 155
Fat: 14g
Carbohydrates: 10g
Fiber: 3g
Sugar: 4g
Protein: 18g
SmartPoints: 3

**UNDER CONSTRUCTION**

Skinny Lemon Tilapia

Mexican Ranch Burgers

 

Slow Cooker Pulled Pork

 

Feta-Stuffed Chicken

 

Skinny Lemon Tilapia

 

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Sources:

http://www.curejoy.com/content/100-ways-healthier-best-curejoy-recipes-weight-loss-fat-burn-detox-drink-etc/#9

http://www.skinnymom.com/7-high-protein-low-carb-dinner-recipes/#/1

 

 

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