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Join Art of living of Shri Shri Ravishankarji and Yoga guru Swami Ramdevji. Astha channel in India is providing live telecast of Ramdevji from 6am to 8am.By the help of yoga regularly you can lose 30 pounds easily.For more information and details please visit the websites of Ravishankar and ramdevji.Yoga with Ramdevji or his live telecast in AASTHA CHANNEL or CD/ DVD will be much helpful to lose weight.
All of these are low in fat and calories. I have made them all, and they all taste great. =)Roasted Vegetable LasagnaRECIPE INGREDIENTSFor the Vegetables:4 red bell peppers1 teaspoon olive oil1/2 teaspoon salt1/2 teaspoon black pepper6 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)1 large onion, cut into 16 wedges4 garlic cloves, mincedFor the Cheese Mixture:2 cups 2% low-fat cottage cheese1 1/2 cups (6 ounces) grated sharp provolone cheese1/4 cup chopped fresh basil1 teaspoon dried oreganoFor the White Sauce:3 tablespoons all-purpose flour1 1/2 cups 2% reduced-fat milk2 tablespoons chopped fresh basil1/4 teaspoon black pepperCooking spray9 cooked lasagne noodles2 cups spinach leaves, divided1/2 cup (2 ounces) shredded part-skim mozzarella cheeseFresh basil sprigs (optional)RECIPE METHODPreheat broiler.TO PREPARE VEGETABLES:Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.Preheat oven to 450 degrees F. Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450 degrees F for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl. Decrease oven temperature to 375 degrees F.TO PREPARE CHEESE MIXTURE:Combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.TO PREPARE WHITE SAUCE:Place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.TO ASSEMBLE:Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375 degrees F for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.Weight Watchers Italian Turkey Sausage with Pasta (8 servings @ 7.75 pts per serving)1 lb hot or sweet turkey Italian sausage (2 pts per serving)2 T olive oil (1 pt per serving)1 medium onion, chopped (free)2 14.5 oz cans whole peeled tomatoes with juice, broken up (free)Fresh basil oregano to taste (optional)4 cups penne, fusilli or rotelle pasta, cooked per directions (3.75 pts per serving)8 oz ff shredded mozzarella cheese (1 pt per serving)Preheat broiler.Heat oil in a large nonstick skillet over medium-high heat. Cook onion until softened, about 5 min. Add sausage and tomato; crumble sausage. Cook, stirring constantly, until sauce is thickened, about 20 minutes. In a 9x13 casserole dish, mix cooked pasta with meat sauce. Top pasta with shredded mozzarella.Stick casserole under broiler and broil until top is browned and bubbly, about 5 minutes.Low Fat Fish ChipsIngredients 4 serving olive oil cooking spray (5 one-second sprays per serving) 2 medium potato(es), peeled and cut into 8 wedges each 1/4 tsp table salt, or more to taste (enough for potatoes and fish) 1/4 tsp black pepper, or to more taste (enough for potatoes and fish) 20 oz uncooked cod, four 5 oz fillets 1/4 cup all-purpose flour 1/4 cup fat-free skim milk 1 Tbsp Dijon mustard 1/2 cup seasoned bread crumbs 4 Tbsp red wine vinegar Instructions Preheat oven to 400oF. Coat 2 large baking sheets with cooking spray.Place potato wedges on one baking sheet and lightly coat with cooking spray; season to taste with salt and pepper. Bake until golden brown and tender, about 45 minutes.Meanwhile, season both sides of cod to taste with salt and pepper. Place flour in a shallow dish; add fish fillets and turn to coat.In a separate shallow dish, whisk together milk and mustard; add flour-coated fillets and turn to coat. Place bread crumbs in another shallow dish; add fillets and turn to coat.Transfer fish to second prepared baking sheet and lightly coat with cooking spray. Bake fish until fork-tender, about 10 to 15 minutes. Serve fish and potato wedges with vinegar on the side. Yields 1 fillet, 4 potato wedges and 1 tablespoon of vinegar per serving.Almost fat free lemon cheesecakeCrust: Cooking spray 1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice 1/4 cup unsalted butter, melted Filling: 3 (8-ounce) packages fat-free cream cheese 1 cup fat-free sour cream 2 cups sugar or sugar substitute (recommended: Splenda) 3 large eggs or 3/4 cup egg substitute 2 teaspoons lemon zest 2 tablespoons lemon juice Lemon Curd: 1 1/2 teaspoons lemon zest 6 tablespoons lemon juice 1 large egg, plus 1 large egg yolk 1/2 cup sugar or sugar substitute (recommended: Splenda) 2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute Make crust: Preheat oven to 325 degrees F. Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack. Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely. Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes. Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving. Light Chocolate Souffle RECIPE INGREDIENTSButter-flavored cooking spray1/4 teaspoon sugar1/2 cup unsweetened cocoa6 tablespoons hot water2 tablespoons stick margarine3 tablespoons all-purpose flour3/4 cup 1% low-fat milk1/4 cup sugar1/8 teaspoon salt4 large egg whites3 tablespoons sugarRECIPE METHODPreheat oven to 375 degrees F.Coat a 1 1/2-quart souffl�� dish with cooking spray; sprinkle with 1/4 teaspoon sugar. Set aside.Combine cocoa and hot water in a bowl. Stir well; set aside.Melt margarine in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well. Spoon into a large bowl; let cool slightly.Beat egg whites (at room temperature) at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into prepared souffl�� dish.Bake at 375 degrees F for 35 minutes or until puffy and set. Remove from oven; serve warm, at room temperature, or chilled with Warm Turtle Sauce.8 months ago
Make sure 45-65 percent of you calories comes from carbphydrates ( preferably whole grain). make sure less than 30% in fat and you are consuming 60g of protien a day.
I am 47 years old. Last year I found myself in a life or death situation and needed to reduce my weight. Well, I did. I hate to tell you but there are only two ways to reduce your weight. If you can find another do tell me.
Well to answer your question it would take ime but here is a workout or thing that might help :1)Stop eating and excercise intensely. (time consumed: about a week, maybe)2) Dehydrate yourself. Do not drink any water, and you can lose up to 10 pounds (time consumed: a day or two)3) Get lipo-suction (time consumed: idk, i guess a few hours)4) Cut off a limb. (time consumed: instantaneous)More infomation the link: --http://www.loseweighthappy.info/index.php?option=com_content task=view id=204 Itemid=62
