5 Easy Weight Loss Recipes | All Under 500 Calories | calories in 3/4 cup of sugar | Baking tips and tricks

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5 Easy Weight Loss Recipes | All Under 500 Calories
Tonic discovered in Japan for astonishing weight loss:

Flat-Belly Soup Recipe
Ingredients
1 tablespoon extra-virgin olive oil
2 cups chopped butternut squash
1 cup chopped onion
¾ cup sliced parsnips (1/3-inch)
3 teaspoons finely chopped garlic
1 ½ teaspoon finely chopped fresh ginger
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon salt
6 cups low-sodium vegetable broth
1 (15 ounces) can no-salt-added stewed tomatoes
3 cups stemmed and chopped rainbow chard
1 (15 ounces) can unsalted chickpeas, rinsed
1 tablespoon cider vinegar
1 tablespoon chopped fresh flat-leaf parsley
Directions
Step 1
Heat oil in a large heavy pot over medium-high heat. Add squash, onion, and parsnips; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, ginger, turmeric, cumin, and salt; cook, stirring constantly, until fragrant, about 1 minute.
Step 2
Add broth and tomatoes; bring to a boil. Reduce heat to medium; simmer until the vegetables are tender, 8 to 10 minutes. Add chard and chickpeas; cook, stirring occasionally until the chard is bright green and starting to soften about 2 minutes.
Step 3
Remove from heat; stir in vinegar. Sprinkle with parsley and serve immediately.
Nutrition Facts
Serving Size: About 1 3/4 Cups Per Serving: 161 calories; protein 5g; carbohydrates 28.6g; dietary fiber 7.4g; sugars 8.9g; fat 3g; saturated fat 0.4g; vitamin a in 5763.1IU; vitamin c 20.1mg; folate 26.3mcg; calcium 101.3mg; iron 2.3mg; magnesium 52.6mg; potassium 590.8mg; sodium 405.3mg; thiamin 0.1mg. Exchanges:
3 Vegetable, 1/2 Fat, 1/2 Lean Protein, 1/2 Starch
This recipe found here
One-Pan Chicken & Asparagus Bake
Ingredients
Ingredient Checklist
2 (8 ounces) boneless, skinless chicken breasts, cut in half crosswise
12 ounces baby Yukon Gold potatoes, halved lengthwise
8 ounces carrots, diagonally sliced into 1-inch pieces
3 tablespoons extra-virgin olive oil, divided
2 teaspoons ground coriander, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons lemon juice
2 tablespoons chopped shallot
1 tablespoon whole-grain Dijon mustard
2 teaspoons honey
1 pound fresh asparagus, trimmed
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Lemon wedges
Instructions Checklist
Step 1
Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large rimmed baking sheet. Arrange potatoes and carrots in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake for 15 minutes.
Step 2
Meanwhile, whisk lemon juice, shallot, mustard, honey, and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
Step 3
Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture; arrange asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.
Loaded Cauliflower🥬
Ingredients:
1.25 lb cauliflower head, cut into florets
6 green onion, chopped into the green and white parts
2 tbsp butter
3 garlic cloves, minced
2 oz cream cheese
1/2 tsp sea salt
1/4 tsp black pepper
1.5 tsp ranch seasoning Mix, optional
3/4 c. organic heavy whipping cream
2 c. cheddar cheese, grated
4 slices sugar-free bacon, crumbled
Olive oil for roasting the cauliflower
Dollops of sour cream, optional
Directions:
Preheat the oven to 425 degrees.
Toss the cauliflower with ~2 Tbsp of olive oil then add it to a baking sheet. Roast the cauliflower on a baking sheet for 25 minutes. The cauliflower will get tender and some parts will brown up.
While the cauliflower is roasting, make the cheese sauce: Add butter, the white parts of the green onions, and the garlic cloves to a skillet on medium heat. Sauté until the onions are translucent (~3 minutes).
Add heavy cream, cream cheese, salt, ranch seasoning (if you’re using it), and pepper to the skillet with onions, garlic, and butter. Turn the heat to medium-low and continue to cook until the cream cheese is melted. Stir in 1.5 cups of the cheddar cheese to finish the cheese sauce.
Mix the cheese sauce and the roasted cauliflower, then add it to a baking dish. Top it with the remaining cheddar cheese and roast for an additional 20 minutes, or until the cauliflower is tender.
Top the baked cauliflower, with some dollops of sour cream, the green parts of the green onions, and the crumbled bacon.
calories in 3/4 cup of sugar

Tonic discovered in Japan for astonishing weight loss:

Flat-Belly Soup Recipe
Ingredients
1 tablespoon extra-virgin olive oil
2 cups chopped butternut squash
1 cup chopped onion
¾ cup sliced parsnips (1/3-inch)
3 teaspoons finely chopped garlic
1 ½ teaspoon finely chopped fresh ginger
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon salt
6 cups low-sodium vegetable broth
1 (15 ounces) can no-salt-added stewed tomatoes
3 cups stemmed and chopped rainbow chard
1 (15 ounces) can unsalted chickpeas, rinsed
1 tablespoon cider vinegar
1 tablespoon chopped fresh flat-leaf parsley
Directions
Step 1
Heat oil in a large heavy pot over medium-high heat. Add squash, onion, and parsnips; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, ginger, turmeric, cumin, and salt; cook, stirring constantly, until fragrant, about 1 minute.
Step 2
Add broth and tomatoes; bring to a boil. Reduce heat to medium; simmer until the vegetables are tender, 8 to 10 minutes. Add chard and chickpeas; cook, stirring occasionally until the chard is bright green and starting to soften about 2 minutes.
Step 3
Remove from heat; stir in vinegar. Sprinkle with parsley and serve immediately.
Nutrition Facts
Serving Size: About 1 3/4 Cups Per Serving: 161 calories; protein 5g; carbohydrates 28.6g; dietary fiber 7.4g; sugars 8.9g; fat 3g; saturated fat 0.4g; vitamin a in 5763.1IU; vitamin c 20.1mg; folate 26.3mcg; calcium 101.3mg; iron 2.3mg; magnesium 52.6mg; potassium 590.8mg; sodium 405.3mg; thiamin 0.1mg. Exchanges:
3 Vegetable, 1/2 Fat, 1/2 Lean Protein, 1/2 Starch
This recipe found here
One-Pan Chicken & Asparagus Bake
Ingredients
Ingredient Checklist
2 (8 ounces) boneless, skinless chicken breasts, cut in half crosswise
12 ounces baby Yukon Gold potatoes, halved lengthwise
8 ounces carrots, diagonally sliced into 1-inch pieces
3 tablespoons extra-virgin olive oil, divided
2 teaspoons ground coriander, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons lemon juice
2 tablespoons chopped shallot
1 tablespoon whole-grain Dijon mustard
2 teaspoons honey
1 pound fresh asparagus, trimmed
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
Lemon wedges
Instructions Checklist
Step 1
Preheat oven to 375 degrees F. Place chicken on a clean work surface and cover with plastic wrap. Using a meat mallet, pound the chicken pieces to an even 1/2-inch thickness. Arrange on one half of a large rimmed baking sheet. Arrange potatoes and carrots in a single layer on the other half of the pan. Drizzle the chicken and vegetables with 1 tablespoon oil; sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake for 15 minutes.
Step 2
Meanwhile, whisk lemon juice, shallot, mustard, honey, and the remaining 2 tablespoons oil, 1 teaspoon coriander, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
Step 3
Remove the pan from the oven; switch the oven to broil. Stir the potato-carrot mixture; arrange asparagus in the center of the pan. Spoon the lemon juice-shallot mixture evenly over the chicken and vegetables. Broil until the chicken and vegetables are lightly browned, asparagus is tender-crisp and a thermometer inserted in the thickest portion of the chicken registers 165 degrees F, about 10 minutes. Remove from oven; sprinkle evenly with parsley and dill. Serve with lemon wedges.
Loaded Cauliflower🥬
Ingredients:
1.25 lb cauliflower head, cut into florets
6 green onion, chopped into the green and white parts
2 tbsp butter
3 garlic cloves, minced
2 oz cream cheese
1/2 tsp sea salt
1/4 tsp black pepper
1.5 tsp ranch seasoning Mix, optional
3/4 c. organic heavy whipping cream
2 c. cheddar cheese, grated
4 slices sugar-free bacon, crumbled
Olive oil for roasting the cauliflower
Dollops of sour cream, optional
Directions:
Preheat the oven to 425 degrees.
Toss the cauliflower with ~2 Tbsp of olive oil then add it to a baking sheet. Roast the cauliflower on a baking sheet for 25 minutes. The cauliflower will get tender and some parts will brown up.
While the cauliflower is roasting, make the cheese sauce: Add butter, the white parts of the green onions, and the garlic cloves to a skillet on medium heat. Sauté until the onions are translucent (~3 minutes).
Add heavy cream, cream cheese, salt, ranch seasoning (if you’re using it), and pepper to the skillet with onions, garlic, and butter. Turn the heat to medium-low and continue to cook until the cream cheese is melted. Stir in 1.5 cups of the cheddar cheese to finish the cheese sauce.
Mix the cheese sauce and the roasted cauliflower, then add it to a baking dish. Top it with the remaining cheddar cheese and roast for an additional 20 minutes, or until the cauliflower is tender.
Top the baked cauliflower, with some dollops of sour cream, the green parts of the green onions, and the crumbled bacon.