Anne Collins USA Diet Page 3

USA Diet Page 3
This page contains:
Main Meals for 4 People (part one).

To navigate, click these links:

PAGE   CONTENTS

Page 1  Introduction, FAQ.
Page 2  Anne’s Rules, Breakfast, Smoothies, Lunch, Snacks, Soups.
Page 3  (This page) Main Meals for 4 (Part One).
Page 4  Main Meals for 4 (Part Two).
Page 5  Ultra-simple Main Meals for 1, Desserts, 7-Day Menu.
Page 6  Supermarket Shopping List, How to Read a Label.
Page 7  Sensible Eating for Life (1)
Page 8  Sensible Eating for Life (2)
Page 9  How to Eat Out and Survive.

 

MAIN MEALS for 4 people(part one)
[See following pages for Ultra-simple main meals for 1]

NOTES

  • Potatoes & Vegetables: Unless already included in the recipe, each main meal should include: 2 medium potatoes (or 1 cup uncooked pasta) (or 1/3 cup uncooked rice) plus at least 2 full cups of vegetables (or, 3 cups vegetable salad).

  • All vegetables are healthy, but super healthy ones include: carrots, broccoli, spinach, peppers, kale tomatoes, peas, sweet potatoes, squash, cabbage, onions, sprouts, parsley and garlic.

  • No frying or added fat! No food may be fried with fat (except PAM fat-free cooking spray), or cooked with fat, or served with added fat (like butter, margarine, cream, mayo or dressing.)

  • Abbreviations: 1tsp = 1 teaspoon; 1tbsp = 1 tablespoon; oz = ounces.

SWEET & SOUR CHICKEN
Ingredients: 4 x 3oz skinless chicken breasts cut into bite-sizepieces; 2 cups chicken broth; 2 cups chopped mushrooms; 1 x 9oz can pineapplepieces, drained; 1 thinly sliced red pepper; 1 thinly sliced green pepper; 1jar/can fat-free sweet and sour sauce. Method: Put all ingredients into alarge casserole dish and cook covered in oven preheated to 375 degrees for 45mins. To make Sweet & Sour Pork, use 12 ounces of sliced lean pork andcook for 60 mins, instead of 45 mins.

CHICKEN WITH LEMON
Ingredients: 4 x 3oz skinless chicken breasts; 2 cups chicken broth; gratedrind and juice of 2 lemons; 4 tbsp liquid honey. Method: Broil fillets onboth sides until cooked. Remove and keep warm. Put chicken broth in a pan, Bringto boil; then reduce heat and simmer for 5 mins. Add lemon juice to pan alongwith the honey and simmer for 5 mins. Add lemon rind & cooked chicken to panand heat through for 2 mins.

CHICKEN FAJITAS
Ingredients: 4 x 3oz chicken breasts, skinned and cut into thin slices; 2thinly sliced onions; 1 sliced green pepper; 1 sliced red pepper; 2 tsp hotchili sauce; 3 cloves minced garlic; 3 tsp pineapple juice. Method:Spray skillet with fat-free cooking spray and stir-fry chicken for 5 minutes.Add onion and garlic and cook for 2 minutes. Add peppers, chilli sauce and juiceand continue to cook for 5 mins. Serve with 4 low-fat flour tortillas, fat-freesour cream and salsa.

QUICKTIP No 9 – HAVE VEGETABLES NOT VODKA!

Three centuries ago, whenever the fashionable ladies of Moscow wanted to lose weight, they would take to their beds with a large jar of vodka and several hot water bottles. And why not? If your life expectancy was 40, you’d probably do the same. Today, however, things are different. Today we can lose weight and increase our life expectancy at the same time. How? By eating lots of fruit and vegetables. For example, the head of cancer epidemiology at the Dutch Institute of Public Health recently stated that 1 in 4 of all cancers could be prevented by eating less fat and more fruit and vegetables.

CHICKEN & FRIES
Ingredients: 4 x 3oz skinless chicken breasts, juice of 1 lemon, half tspblack pepper; 4 x 4oz portions frozen low fat oven-cook fries (5% fat or less). Method:Coat chicken with pepper and lemon juice. Wrap each individual fillet infoil (to keep it moist) and bake in preheated oven 400 degrees for about 35 mins. During last 15 mins of cooking, add low-fat oven fries and cook asdirected on pack.

CURRIED CHICKEN PIECES
Ingredients: 4 x 3oz cooked skinless chicken breasts cut into bite-sizedpieces; 10oz carton fat-free natural yogurt; 2 tsp curry powder, 2 tsp tomatopaste. Method: Mix together yogurt, curry powder, tomato paste and tosschicken in mixture.

CHICKEN KIEV
Ingredients: 4 x 3oz skinless chicken breasts; 4oz low-fat garlic & herbsoft cheese; 1 tbsp fat-free natural yogurt; 3 tbsp crushed Cornflakes. Method:Make a cut in each chicken fillet and fill each with a ¼ of the cheese. Dipfillet in yogurt and coat with Cornflakes. Bake in hot oven 375 degrees for 25mins.

ANNE’S CHICKEN CAESAR SALAD


Ingredients:
4 x 3oz skinless chicken breasts, broiled and cut into slices;2 cloves minced garlic; 2 tbsp low fat mayonnaise; 1 tbsp fat-free naturalyogurt; 1 tsp dried mustard, 2 tbsp lemon juice; ½ tsp black pepper; 1 choppedlettuce. Method: Put garlic, mayonnaise, yogurt, mustard, lemon juice,pepper in a blender & process. Arrange lettuce in salad bowl with chickenslices. Cover with dressing.

EASY CHICKEN CASSEROLE
Ingredients: 4 x 3oz skinless chicken breasts; 3 large carrots sliced, 1large onion sliced, 2 parsnips sliced; 4 large potatoes peeled and cut intoquarters; 2 cups chicken broth; 3 cloves minced garlic; 1 cup frozen peas, 2cups broccoli florets. Method: Put whole chicken breasts in pan withsliced carrots, onions, parsnips and chunks of potato, together with garlic andbroth. (Top up with water if necessary to cover ingredients). Cover & cookfor 20 mins. Remove lid, add broccoli and peas. Cook for 10 mins.

CHICKEN WITH ARTICHOKES
Ingredients: 4 x 3oz skinless chicken breasts cut into strips; ½ cupsun-dried tomatoes cut into strips; 1 large leek thinly sliced; 2 cups slicedmushrooms; 2 cloves minced garlic; 1 cup chicken broth; juice of 1 lemon; 1 x8oz can artichoke hearts. Method: Brown chicken pieces in skillet usingfat-free cooking spray. Add leek, garlic and mushrooms and cook for 2-3 mins.Add tomatoes, broth, and lemon juice. Bring to boil, reduce heat. Cover &simmer for 30 mins. Add artichoke hearts & cook for 10 mins.

QUICKTIP No 10 – DON’T BE A SUSAN

Once upon a time, there lived a 23 year old girl called Susan. She was so bored, she ate cookies to pass the time. Five years later, she was still bored but she was overweight as well. So now, she had two problems instead of one.MEXICAN CHICKEN
Ingredients:
4 x 3oz skinless chicken breasts; ½ cup orange juice; 1 tbspolive oil, 1 tbsp soy sauce; 1 tsp basil, few drops Tabasco. Method:Combine orange juice, olive oil, soy sauce, basil and Tabasco and coat chickenwith mixture. Cover broiler with foil and broil chicken for 6-7 mins on eachside, basting several times with liquid during cooking.

CHICKEN TORTILLAS
Ingredients: 4 x 3oz skinless chicken breasts cut into strips; 2 clovesminced garlic; 3 tbsp lime juice; 1 tbsp olive oil; 2 onions sliced; 1 greenpepper sliced; small carton fat-free natural yogurt, 4 warm flour tortillas.Method: Combine garlic, lime juice and olive oil. Add chicken and toss tocoat. Heat a non-stick skillet over medium-high heat. Add chicken stripstogether with liquid and stir-fry for about 7 mins. Add onions and cook for 2mins. Add peppers and cook for 3 to 4 mins. Spoon chicken mixture on to warmtortillas and top with hot chilli sauce and fat-free natural yogurt.

CHICKEN CURRY
Ingredients: 4 x 3oz skinless chicken breasts cut into bite-sized pieces; 1x 14oz can chopped tomatoes; 1 cup chopped onions, 2 cloves minced garlic, 1tbsp curry powder (or according to taste); 2 chopped green peppers; 1 choppedsweet apple, 1 cup chopped mushrooms. Method: Put chicken in largecasserole dish together with tomatoes, onions, curry powder and garlic. Cover& cook in preheated oven 375 degrees for 35 mins. Add chopped peppers, apple& mushrooms. Return to oven for 15 mins.

LIGHTNING CHICKEN & RICE
Ingredients: 12 ounces pre-cooked chicken cut in thin strips; 1 x 14oz canlow-fat chicken soup; 1 x 9oz can sweetcorn; 1 x 9oz can black beans, drainedand rinsed; 2 cups quick-cook white rice; 1 cup chopped tomatoes; ½ cup thinlysliced onion; 1 tsp cumin. Method: Put chicken soup in saucepan with 1can of water and bring to boil. Add quick-cook rice. Cook for 3 mins. Addchicken pieces, sweetcorn, black beans, tomato, onion and cumin and simmer for 5mins until heated through.

EASY CHILI CHICKEN
Ingredients: 4 x 3oz skinless chicken breast cut into strips; 1 x 14oz canchopped tomatoes; 3 tbsp hot chili sauce; 1 large chopped green pepper; 1 cupchopped celery; ½ cup chopped onion; 3 cloves minced garlic; 1 tsp paprika. Method:Spray skillet with fat-free cooking spray & heat over high heat. Cookchicken in hot skillet, stirring, for 3-4 mins. Reduce heat, add tomatoes intheir juice, chili sauce, green pepper, celery, onion, garlic & paprika.Bring to boil, reduce heat & simmer covered, for 15 mins.

CHICKEN KEBABS
Ingredients: 4 x 3oz skinless chicken breasts cut into bite-sized pieces; 8 buttonmushrooms; 4 small onions; 8 canned pineapple chunks; 4 cherry tomatoes; 2 tbspsoy sauce, ½ tsp each ground ginger and black pepper. Method: Mix soysauce, ginger and pepper and toss chicken pieces in the mixture. Thread 4skewers alternately with chicken, mushroom, pineapple chunk and cherry tomato.Broil for 15 mins on each side, brushing with soy mixture several times.

QUICKTIP No 11 – ENJOY YOUR BAD DAYS, THEN RETURN TO YOUR DIET

All dieters have bad days. Most have bad weeks. Some even have bad months. And you’ll have them, too. But so what? What’s the problem? Are you going to give up dieting altogether, just because you’ve had a bad week? For example, suppose your daughter failed a test at school and told you that, as a result of this failure, she had decided to stop studying. What would you say to her? Would you say it was OK for her to stop, or would you tell her that failing one test is irrelevant? See what I’m getting at?
My advice
: When you have a bad week: don’t panic, don’t worry and don’t feel guilty! Just enjoy it and when it’s over, go back on your diet. The world is full of fat people who constantly give up dieting because of a bad day or a bad week. Don’t make the same mistake!
Example
: Even if you have 65 ‘bad days’ a year, you’ll still have 300 good ones.

TURKEY TORTILLAS
Ingredients: 12 ounces cooked and sliced turkey breast; 4 flour tortillas; 1avocado; 2 tsp lime juice. [For salsa, mix the following ingredients – 4 choppedtomatoes; 4 chopped scallions; 3 tbsp cooked black-eyed beans; 2 tsp chillisauce.] Method: Heat tortillas as directed on packet. Peel, stone andmash the avocado with lime juice. Fill each tortilla with sliced turkey, salsaand avocado.

CURRIED TURKEY
Ingredients:
12 ounces ground turkey, ½ cup chopped onion, 1 large choppedsweet apple, 1 cup sliced mushrooms, 1 x 14oz can chopped tomatoes, 1 x 9oz jarlow-fat curry sauce. Method: Brown ground turkey and onion in a non-stickskillet. Add rest of Ingredients. Bring to boil, lower heat and simmer for about40 mins adding water if necessary.

LIGHTNING TURKEY WITH ORANGE & RICE
Ingredients: 12 ounces skinless turkey breast cut into thin strips; 1 tbspolive oil, 1 large chopped onion; 1 cup orange juice; 1 cup broccoli florets; 1cup sliced zucchini ; 1 x 9oz can sliced oranges; 4 cups cooked brown rice. Method:Heat oil in large skillet and fry onion and turkey, stirring for 5 mins. Addorange juice, bring to boil and simmer for 10 mins. Meanwhile, boil broccoli andzucchini for 5 mins. Drain. Add the rice, vegetables and oranges to the turkey,and heat gently for 4 mins.

QUICKTIP No 12 – EASY GARLIC BREAD – WITHOUT ANY OF THE USUAL FAT

Remove the papery-type skin from one whole bulb of garlic. Separate theindividual cloves, but don’t peel them any further. Place the individual cloveson dish. Cover base of dish with 1 inch of water. Cover the whole thing tightlyand microwave (on High) for 10 mins. Peel cloves and mash garlic. Spread on hotbread or toast. For best results, share bread with young French lover. (Whoops!Just kidding.)

TURKEY WITH LEEKS & CABBAGE
Ingredients:

12 ounces skinless turkey breast cut intobite-sized pieces; 1 cup chopped onion; 3 medium leeks, including green, cutinto thick slices; 1 whole green spring cabbage cut into strips, 1 x 14oz canlow-fat vegetable soup. Method: Put turkey pieces, onion, leeks, soup anda can of water into a casserole dish and mix well. Cover & cook in preheatedoven at 375 degrees for 40 mins. Remove from oven and add strips of cabbage, mixwell and return to oven for a further 20 mins.

FRIED TURKEY STEAKS
Ingredients:
4 x 3oz boneless and skinless turkey breasts; 1 tbsp soy sauce;2 tbsp lemon juice; 2 cloves minced garlic; 1 x 14oz can chopped tomatoes; 1 cupsliced mushrooms; 1 cup sliced green pepper. Method: Put soy sauce, lemonjuice and garlic in pan, add turkey and quickly coat on both sides, cooking forabout 2 mins. Add tomatoes, mushrooms and green pepper. Bring to boil, reduceheat, then cover & cook for 30 mins.

DUCK WITH ORANGE SAUCE
Ingredients: 4 x 3oz boneless and skinless breasts of duck; ½ tsp each ofground ginger and black pepper; ½ cup orange juice; ½ cup chicken broth; 2tbsp red wine. Method: Mix ginger and black pepper together and coat duckon both sides. Spray skillet with fat-free cooking spray and heat. Add duck andcook for 4-5 mins on both sides. Remove from skillet onto hot plate and keepwarm. Add orange juice, chicken broth and wine to pan; bring to boil, stirringconstantly. Pour over duck to serve.

HOT ‘N SWEET DUCK BREASTS


Ingredients:
4 x 3oz boneless and skinned breasts of duck; 1 tsp paprika; 1finely chopped chilli pepper; 1 x 9oz can orange slices; 1 clove minced garlic, Method:Coat duck with paprika. Spray skillet with fat-free cooking spray and heat.Add duck and cook for 2 mins on each side. Add garlic and chilli pepper and cookfor 2 mins. Add canned oranges with their juice and cook gently for 5 mins.

STUFFED RED PEPPERS
Ingredients: 12 ounces lean ground steak; 1 cup chopped mushrooms; 8 choppedsun-dried tomatoes; 4 chopped scallions; 2 long red peppers; 2 tbsp tomatopaste. Method: Cook meat in non-stick skillet for 5 mins. Add onion,mushrooms, tomatoes and tomato paste and cook for 15 mins. Meanwhile, halve thepeppers, remove seeds and spray with fat-free cooking spray. Put on roasting panand spoon meat mixture into the peppers, cover with foil and cook in oven 350degrees for 30 mins.

BEEF & POTATO SALAD
Ingredients: 12 ounces beefsteak, cooked & cut into strips; 3 largepotatoes, peeled and cut into cubes; 2 red peppers; 1 tbsp olive oil; 2 tbsp redwine; 1 lettuce. Method: Cook potato cubes in boiling water until tender,then drain. Cut peppers in half and blacken under broiler until skin isblackened and blistered. Remove skin under cold running water and cut intostrips. Combine meat, potatoes & peppers in large bowl. Mix together oil andwine and pour over. Serve on bed of lettuce.

BEEF GOULASH
Ingredients: 12 ounces very lean beefsteak cut into bite-sized pieces; 1 cupsliced onion; 1 cup beef broth; 1 tbsp paprika; 1 cup sliced red pepper; 1 cloveminced garlic; 2 tbsp tomato paste. Method: Put onions and beef broth inheavy casserole dish, Bring to boil, cover and continue to boil for 5 mins. Stirin paprika, beef, peppers, garlic, tomato paste, salt and pepper. Add more brothif necessary to just cover ingredients. Cover & cook in preheated oven 375degrees for about 1 hour, or until meat is tender and sauce is thick.

EASY GROUND BEEF & CABBAGE
Ingredients: 12 ounces lean ground steak; 1 medium-sized cabbage finely choppedwith stalk removed; 2 cups sliced carrot; 4 medium-sized potatoes cut inquarters; 1 cup thickly sliced onion; 1 x 14oz can chopped tomatoes with theirjuice; 2 cups beef broth; 2 cloves minced garlic; 1 finely chopped chilipepper. Method: Put all the ingredients into large pan, mix well, Bringto boil, reduce heat, cover and simmer for 50 mins, stirring occasionally.

ANNE’S BEEF-BURGERS
Ingredients:
12 ounces lean ground steak; 1 finely chopped onion; 1 cup freshbreadcrumbs soaked in 2 tbsp milk; 2 tbsp tomato ketchup; 4 burgers buns; slicedlettuce, onion and tomato to serve. Method: Put beef, onion, soakedbreadcrumbs and ketchup into a bowl and mix well. Using your hands form mixtureinto 4 burgers (then ideally place in refrigerator for 60 mins). Cook under hotbroiler for 5-8 mins each side. Toast burger buns and serve each burger insidebun topped with lettuce, tomato and onion.

QUICKTIP No 13 – WHAT’S THE BIGGESTMISTAKE DIETERS MAKE?

Not eating enough. They still think that food is the enemy. But food isn’tthe enemy: hunger is. So eat!

SAVORY GROUND BEEF
Ingredients: 12 ounces lean ground steak; 1 cup finely chopped onion; 1 cupthinly sliced carrot; 1 tbsp tomato paste;, 2 tsp mixed herbs; 1 cup beef broth.Method: Brown meat in a non-stick skillet and drain off all fat. Addonions, carrots, tomato paste, mixed herbs, and broth. Bring to boil, reduceheat and simmer for about 30 mins.

EASY BEEF & POTATO PIE
Ingredients: 2 large boiled potatoes, cut into thick slices; 2 cups slicedboiled parsnip; 1 tbsp finely grated low-fat cheese. Method: Make up SavoryGround beef (see previous recipe). Mash cooked potatoes and parsnips. Puthot Savory Ground Beef mixture into large flat oven dish and spread potatomixture over. Sprinkle with grated cheese, place under broiler and brown.

FAST BEEF STIR-FRY
Ingredients: 12 ounces very lean beefsteak cut into thin strips; 1 cup carrotscut into thin sticks; 1 red and 1 green pepper cut into thin strips; 3 tbsp soysauce; juice of 1 lemon; 2 tbsp tomato paste; 3 scallions cut in half. Method:Spray skillet with fat-free cooking spray then heat until very hot. Toss meatstrips in skillet for 2 mins, add soy sauce, lemon juice, carrots and peppersand cook, stirring constantly for 5 mins. Add tomato paste (+ tbsp of water ifnecessary); cook for 1 minute. Add scallions & cook for 1 min.

CHILI CON CARNE
Ingredients: 12 ounces lean ground steak; 1 x 14oz can tomatoes with theirjuice; 1 tbsp tomato paste; ½ cup finely diced onion; 1 cup finely diced redpepper; 2 tsp chili powder; 2 cloves minced garlic; 1 x 14oz can red kidneybeans. Method: Brown meat in a non-stick skillet and drain off all fat,Add tomatoes and juice, onion, red pepper, chili powder and garlic and cook for30 mins. Add the drained and rinsed red kidney beans and cook for further 5mins.

STEAK WITH MUSTARD SAUCE
Ingredients: 4 x 3oz lean steaks with all fat removed; 4 tbsp water; smallcarton fat-free natural yogurt; 2 tsp mustard; 1 tsp black pepper. Method: Sprayskillet with fat-free cooking spray, heat until hot, add steaks and cook totaste. Remove steaks & keep warm. Add water to pan and scrape up residue.Stir in yogurt, mustard, pepper and heat through. Do not allow to boil. Poursauce over steaks to serve.

STEAK WITH ORANGE STUFFING
Ingredients: 4 x 3oz lean steaks with all fat removed; 8 tbsp freshbreadcrumbs;1 tsp dried basil; 2 sweet apples grated with skin on; 1 egg,beaten. Method: Mix together the breadcrumbs, basil, 2 apples. Bind withbeaten egg. Take fillet steaks, cut each to form large pocket; fill pockets withhalf the breadcrumb mixture and with remainder form small patties. Cook steaks& patties under broiler for 5-8 mins each side.

ANNE’S TACOS
Ingredients: 12 ounces lean ground steak; 14oz can chopped tomatoes; 1 choppedonion; 2 cloves minced garlic. Method: Spray skillet with fat-freecooking spray and cook beef until brown. Add onions and garlic and cook for 5minutes. Add tomatoes, cover and simmer for 30 mins. Serve in 8 low-fat tacoshells with chopped fresh tomato, shredded lettuce, taco sauce and fat-free sourcream.

HONEY AND CHILI PORK STRIPS
Ingredients: 12 ounces pork tenderloin; 2 tbsp liquid honey; 1 tbsp chilisauce; juice of 1 lime, pepper. Method: Cut tenderloin into long strips.Mix honey, lime juice, chili sauce together. Brush over meat and broil underhigh heat for about 7 mins on each side. Continue to brush with sauce duringcooking. Serve with wedges of lime.

PORK CHOPS WITH NEAPOLITAN SAUCE
Ingredients: 4 x 3oz boneless loin of pork chops with all fat removed; 2 clovesminced garlic; 1 x 14oz can chopped tomatoes; 1 cup chopped mushrooms; 2 thinlysliced green peppers; 1 tbsp all- purpose flour. Method: Beat chops toflatten. Lightly coat each chop with flour. Spray skillet with fat-free cookingspray, heat and cook garlic for 2 mins. Add chops and cook on both sides overmedium heat. Remove chops from skillet and keep warm. Add tomatoes, mushrooms& peppers to skillet and cook for 10 mins. Return chops to pan and continuecooking for 15 mins.

PORK KEBABS WITH Tzatziki
Ingredients: 12 ounces of lean pork fillets cut into cubes; 2 cloves mincedgarlic; juice of 2 lemons; 2 red peppers cut into cubes; 2 onions cut intowedges; 2 tsp olive oil. For Tzatziki: mix together the followingingredients: ½ cucumber cut into small cubes; 4 cloves minced garlic; 10ozcarton fat-free natural yogurt; 1 tbsp chopped mint. Method: Mix togethergarlic and lemon juice and toss pork to coat. Use 4 skewers and thread withalternate pork, onion wedges and peppers. Spray with fat-free cooking spray andbroil for about 8 mins on each side. Serve with Tzatziki.

PORK WITH MUSHROOM CREAM SAUCE
Ingredients: 12 ounces lean pork fillet cut into thin slices; 1 cup thinlysliced carrots; 1 cup thinly sliced onion; 2 cups thinly sliced mushrooms; 1 x14oz can fat-reduced mushroom soup. Method: Spray skillet with non stickfat-free cooking spray and heat until hot. Add slices of pork and cook turningseveral times for about 5 mins. Add carrots and cook for 2 mins. Add onions,mushrooms, pepper and cook for 1 minute. Finally, add soup + cup of water. Mixwell and continue to cook for 20 mins, stirring occasionally.

QUICKTIP No 14 – TAKE CONTROL OVER YOUR LIFE

How? By getting on top of things. For example, don’t be a Mrs. Perfect. Just do the big things and let the little things take care of themselves.
My advice
: Sit down every morning (or evening) and make a list of everything that needs doing. Then you can plan the day ahead and organize yourself accordingly. A recent survey revealed that people who use lists suffer far less stress than those who don’t. So give it a try.

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