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TNT Diet: Weight Loss Recipes  

8/22 10:47:38
Fat-Burning Time Zone

Open-faced Portobello Mushroom Burger   

The blue cheese and red pepper mayo really make this burger delicious.  Feel free to use any type of lettuce you have on hand, but the radicchio adds a nice crunch!


1 package ground beef (1-1/2 pounds)

Salt and freshly ground pepper

1 tablespoon jarred dill relish

2 teaspoons Worcestershire sauce

3-4 Portobello mushroom caps (you'll need one for each burger)

2 tablespoons Olive oil

2 cup shredded radicchio

1 4-ounce wedge blue cheese


Preheat grill on medium-high.

1. Mix the beef, relish and Worcestershire in a bowl and season with salt and pepper.  Form 3-4 burgers and refrigerate until you're ready to grill.  Rub olive oil on each mushroom cap. 


2. Once the grill is hot, cook the burgers and the mushrooms about 5-6 minutes on each side. 


3. Place a piece of cheese on each burger in the last 2 minutes of grilling.  Remove from the grill once the cheese has melted.


4. Stack the mushroom, a small handful of radicchio and the burger on your plate and drizzle with a tablespoon of the red pepper mayo (recipe below).  Make sure to get a little of everything in each bite!


Red Pepper Mayo

2 Tablespoons mayonnaise

Juice from 1/2 of a lemon

1 small roasted red pepper, chopped into small pieces

Salt and freshly ground pepper


Mix in a blender until red pepper is pureed. Season with salt and pepper to taste.



Greek Salad

1 pint grape or cherry tomatoes, cut in half

1 can artichoke hearts, chopped

1/4 cup chopped kalamata olives

1 tablespoon capers

1/4 cup crumbled feta cheese

1/4 cup olive oil

1/4 cup white balsamic vinegar

Salt and pepper ( a pinch of each)

1 teaspoon oregano


Mix the first five ingredients in a bowl. In a separate smaller bowl, whisk oil, vinegar, salt, pepper and oregano.  If you have it, this is a great place to substitute fresh oregano -- use about 1 tablespoon (chopped). Pour dressing over the vegetables.

Almond Crusted Chicken

1 package boneless chicken breasts (3-4 breasts)

2 Tbsp. olive oil

1 6oz. package of slivered almonds

1/2 c grated parmesan cheese

1 tsp. dried rosemary

1 tsp. dried basil

Salt & freshly ground pepper to taste

2 eggs


Preheat oven to 385°.

1. Heat oil on medium-high in a large nonstick sauté pan.


2. Using a food processor, grind almonds until they resemble the consistency of breadcrumbs. Combine with cheese, rosemary, basil, salt and pepper in a bowl.


3. In a separate bowl, gently whisk the eggs until combined*.


4. In an assembly line, dip each ,a href="http://www.menshealth.com/cda/recipe.do?site=MensHealth&channel=fitness&category=food.for.fitness&conitem=5be099edbbbd201099edbbbd2010cfe793cd____">chicken breast in the egg, then coat with the nut mixture** and place in the heated pan. Cook each side for 4-5 minutes or until the almond coating starts to brown. Add more oil if pan begins to appear dry.


5. Line a baking sheet with tinfoil. Place chicken on baking sheet and bake for about 20-30 minutes. The chicken should be golden brown and cooked through.


*To add a spicy flavor, mix a few teaspoons of Tobasco sauce or mustard into the egg mixture.


**If you have time, refrigerate the chicken for 10 or 15 minutes after you've dipped it into the egg and almond. It will help the coating stick during the cooking process.


To make this a Reloading Time Zone Meal, subsitute 100 percent whole-wheat flour for the almound flour that’s made from slivered almonds. Now you have breaded chicken.


Green Beans with Toasted Pine Nuts

4 c fresh green beans, trimmed and washed

2 Tbsp. olive oil

1/4 c pine nuts

Salt & freshly ground pepper


1. In a large sauté pan, bring about 5 cups water to a boil.


2. Drop green beans into water and cook for 3-4 minutes. Drain in a colander and run cold water over them for a few seconds to stop the cooking process (this will ensure that you don't end up with soft and mushy vegetables.)


3. In the same sauté pan, combine 1 Tbsp. olive oil with the pine nuts. Sauté on medium heat until nuts begin to turn golden brown.


4. Return green beans to the pan along with remaining 1 Tbsp. olive oil and salt and pepper to taste. Sauté until beans are heated through.


Filet Mignon with Tomato and Mozzarella Salad

3 or 4 filets

Salt & freshly ground pepper


1. Heat grill or grill pan to medium high heat.


2. Season both sides of the meat with salt & pepper.


3. Grill filets about 8 minutes each side, or until desired doneness.



6 plum tomatoes, cut into bite-size segments

1 8oz package fresh mozzarella cheese, cut into 1-inch cubes.

Olive oil

Balsamic vinegar

Fresh basil (about 5-10 leaves

Salt & freshly ground pepper


1. Combine tomatoes and cheese into a bowl. Season with salt and pepper and toss gently.


2. Drizzle generously with olive oil and vinegar (about twice around the bowl for each).


3. Tear basil leaves and sprinkle on top of salad.

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