Editor’s Note: To see the most popular FaveDiets recipes from the past year, be sure to check out our recipe collection of 10 of the Best Healthy Easy Recipes of 2011.

By Brandi Koskie for DietsInReview.com

It’s the end of 2011 and you’ve seen lists for everything from the best-dressed celebrities to the best iPhone apps for the year. At DietsInReview, we let our readers do the list building, whether it be our most popular diets of the year or our best recipes of the year.

Our readers love a new recipe that inspires them as much as it makes them feel comfortable while they’re trying to make healthy choices.  This list of the 10 most popular recipes viewed by our readers this year is a shining example of that.  Trying new approaches to create classic favorites was a popular practice. Likewise, cooking like the rich and famous right at home, or at least from their cookbooks, was a big draw. The Biggest Losers continued to inspire with recipes from the show and from individual contestants making appearances on the list.

Whether you’re foodie who likes trying new things, or someone who goes out of their way to find healthy recipes, this list is sure to inspire you to try something new in 2012.

• Rocco’s Brownies
• Jillian Michaels’ Cranberry Diet Drink
• Barack Obama’s Chili
• Tara’s Turkey Mini Meatloaf
• Healthy Tuna Salad
• Eva Longoria’s Tortilla Soup
• Chicken Cacciatore
• Apple Crumble
• Jillian’s Reuben
• Ada Wong’s 7-Layer Dip

Christmas is such a wonderful holiday, from opening up presents in the morning to the big Christmas dinner at night.

However, if you hosted Christmas this year, then you may be currently looking at a mountain of leftovers right now. Sure, you can just eat your Christmas leftovers as is for every day until New Year’s day. However, that would get awfully boring. Instead, re-purpose all those leftovers and make some Christmas leftovers recipes that please the palate.

Our Top 10 Christmas Leftovers Ideas:

Leftover Turkey Recipes: The big roast bird remains a popular choice for Christmas dinner. After all, nothing wows a holiday dinner table quite like a beautifully roasted bird. Turkeys though can yield an awful lot of meat, usually too much for everyone to consume in one meal. Turkey sandwiches are the staple leftover turkey recipes, but why not mix things up a bit this year? For variety, here are five of our our best Christmas leftovers recipes for turkey:

1. Creamy Turkey Soup
2. Tetrazzini with Leftover Turkey 
3. Monte Cristo Baked Sandwich
4. Southwest Turkey and Cheese Omelet
5. Baked Turkey Biscuit

Leftover Ham Recipes: Ham, to me, has always been the quintessential Christmas dinner option. I will always envision the perfect Christmas supper table with a big ham in the middle. Just like with turkey though, you may end up with more ham than you bargained for in your fridge after Christmas. Here are five great leftover ham recipes to help you use up all of your Christmas ham:

1. Ham and Shrimp Fried Rice
2. Make Ahead Breakfast Casserole
3. Ham and Cheese Stromboli
4. Easy Breakfast Frittata
5. Ham and Egg Breakfast Muffin

Your turn: How do you deal with Christmas leftovers?

The holiday season might be one for tidings of good cheer, but it can also mean parties, gatherings and rich meals laden in calories, fat and carbohydrates. Regardless of which seasonal holiday you observe, all of the festive food available can make it challenging to stick to your healthy eating routine.

Some reports suggest that Americans put on half of our annual weight gain between Thanksgiving and New Year’s. Whether you like to indulge in Christmas cookies, Hanukkah gelt or decadent desserts in honor of Kwanzaa, indulge in lighter versions of your favorite holiday meals, snacks and treats to keep from piling on the pounds.

Christmas:

Menu 1

Breakfast:  Spinach, Feta and Roasted Red Pepper Fritatta, Apple Sausage Patties, Fresh Fruit

Lunch: Curried Chicken & Grape Salad over Greens

Dinner: Apricot Citrus Stuffed Ham, Vegetable Based Stuffing, Homemade Green Bean Casserole

Snacks: Cheese Ball, Cranberry Multi-Grain Bread, Holiday Orange Almonds, Nog Shake

Menu 2

Breakfast: Cinnamon Sticky Buns, Fresh Fruit

Lunch: Garden Tuna Pita, Baby Carrots

Dinner: Rib Roast of Beef, Healthier Creamed Spinach

Snacks: Almost Traditional Fruit Cake, Ginger Nut Pear Scones, Cranberry Mimosas

Hanukkah

Menu 1
Breakfast: No-Fry Donuts, Banana Flax Smoothie

Lunch: Golden Split Pea Soup, slice of whole-grain baguette or Italian bread

Dinner: Pot Roast, Honey Glazed Carrots, Cheese Blintzes

Snacks: Winter Granola with ½ cup low-fat Greek yogurt, Hot Chocolate

Menu 2:

Breakfast: “Lox of Muscle” Crisps, Crustless Quiche

Lunch: Quinoa and Turkey Lettuce Wraps, Fresh Fruit

Dinner: Lemon Roasted Chicken, Perfect Potato Pancakes, Low-Sugar Cranberry Applesauce, Apple Carrot Salad

Snacks: Apple Raisin Rice Pudding, Ginger Cookies

Kwanzaa

Menu 1

Breakfast: Tasty Almond Strata

Lunch: Toasted Quinoa, Chicken, Corn and Avocado Salad

Dinner: Grilled Moroccan Pork Tenderloin, Pumpkin Polenta, Pepper Steamed Kale

Snacks: Golden Raisin Rice Pudding, Carrot Hummus with Pita Chips, Corn Muffin

Menu 2

Breakfast: Breakfast Sticky Buns

Lunch: Black Bean & Sweet Potato Burger, Kale Chips

Dinner: Moroccan Chicken, Roasted Root Vegetable Salad, Couscous with Chickpeas Dried Fruit & Cilantro

Snacks: Banana Muffins, Greek Yogurt with Honey Roasted Figs

By Maris Callahan for DietsInReview.com

The South Beach Diet was created by cardiologist Arthur Agatston and dietitian Marie Almon Arthur as an alternative to once-popular low-fat diets. It’s based on the glycemic index, which is a way of measuring how quickly certain foods raise blood sugar levels. On the South Beach Diet, you will consume foods that are low on the glycemic index and avoid foods that are higher in processed carbohydrates.

Like the notable Atkins Diet, the South Beach Diet is considered a low-carb diet and comprised of three phases. “Phase 1″ lasts for the first two weeks of the diet and requires dieters to eliminate all sugar, processed carbohydrates, fruits, and some high-starch vegetables. Its purpose is to eliminate the hunger cycle and help jump start weight loss. “Phase 2”reintroduces most fruits and vegetables and limited portions of whole grains. This is the phase that dieters will follow for the majority of the diet. Once you have reached your goal weight, you enter “Phase 3,” which is known as the maintenance phase and lasts for life.

On the South Beach Diet, you will eat a lot of vegetables, healthy fats and lean protein such as chicken, fish and legumes. Once you hit Phase 3, dieters can resume normal eating but are expected to follow the basic principles of the diet to maintain lifetime weight loss.

The following menu is for Phase One of the South Beach Diet to help kick your weight loss plan into gear.

Monday:

Breakfast – Asparagus and Cheese Strata

Lunch – Low-Carb Waldorf Chicken Salad over a bed of lettuce with tomato slices.

Dinner – Greek Swordfish, Braised Collard Greens with Red Wine, Popcorn Roasted Cauliflower

Snacks – Soy Steamer, 1-cup sugar snap peas, ¼ cup mixed nuts

Tuesday:

Breakfast – Puffy Omelet with Cheese Sauce, two slices turkey bacon

Lunch – Cobb Salad

Dinner – 4 ounces grilled sirloin, BBQ Vegetable Pockets, Better than Mashed Potatoes

Snacks – 6 ounces low-fat Greek yogurt, celery with 2 tablespoons peanut butter

Wednesday:

Breakfast – Southwest Quiche

Lunch – Black and Bleu Salad

Dinner – Seared scallops, Asian Broccoli Salad, Asian Cole Slaw

Snacks – Celery with 2 Tablespoons Ranch dip, ¼ cup mixed nuts, Peanut Butter Mousse

Thursday:

Breakfast – Egg White Veggie Omelet

Lunch – Barbecued Chicken Salad

Dinner – Turkey Burger, Dijon Mustard Green Beans, Hearts of Romaine with Raspberry Dressing

Snacks – Low-fat string cheese, 1 small tomato with flavored salt, sliced bell peppers with ¼ cup guacamole.

Friday:

Breakfast – Southwest Quiche

Lunch – Baby Spinach and Orange Salad topped with grilled chicken

Dinner – Spinach with Chicken and Apricots, Roasted Green Beans with Mushrooms, Parmesan and Balsamic from Kalyn’s Kitchen.

Snacks – Celery sticks with 2 tablespoons peanut butter, chicken crackers with 1-ounce low-fat cheese, strawberry smoothie

Saturday:

Breakfast – Mexican Baked Eggs from Kalyn’s Kitchen

Lunch – Low Carb Clam Chowder, Broccoli Walnut Salad

Dinner – Easy Salmon Salad, 1 cup White Bean Veggie Soup

Snacks – Celery with ¼ cup Tuscan Bean Dip, Italian Cream Soda

Sunday:

Breakfast – Breakfast Casserole with Mushrooms, Bell Peppers and Feta from Kalyn’s Kitchen

Lunch – Asian Chicken Vegetable Salad

Dinner – White Bean Chicken Chili, Aromatic Roasted Vegetables

Snacks – Low Carb Blondies, Sliced Bell Peppers with Blue Cheese Dip

Almost any kind of meat can be cooked in the oven and be just as delicious as it is if you grill it or fry it. Ribs are no different. Cooking ribs in an oven aids in retaining the moisture of the meat. It is also much easier then grilling, as it’s more convenient and a lot less time-consuming. Whether you’re yearning for spare ribs, rib tips, or baby back ribs, here is a guide that will assist you in preparing delicious oven baked ribs.

Preparing the Meat
After purchasing an adequate amount of meat, be sure to prep it several hours ahead of your cooking time or even the night before. Most ribs have a tough membrane on the outside called the fell; ensure that you remove this in order to make your ribs much more tender. Season your meat thoroughly, using your favorite herbs and spices as a dry rub. Most people use a basic mixture of garlic, salt, pepper and sometimes brown sugar. You may add thyme, rosemary, paprika or any other spice that you find flavorful. You may also choose to marinate your meat instead of using a dry rub. Marinating ribs adds moisture to them. You may create your own marinade or use one of the commercially-prepared marinades. Refrigerate your ribs until you are ready to cook them.

Baking your ribs
Remove your meat from the refrigerator and place it in a baking dish. Preheat oven to 250 degrees. Pour about a quarter of an inch of water into the dish; this will aid in keeping the meat moist while it cooks. You may also prepare your own braising liquid, using your choice of ingredients. Most people use wine or beer along with other seasonings such as onions or garlic.
Cover the pan with aluminum foil, ensuring that the foil is not pressing into the meat. Place the meat in the oven and bake for approximately two hours. Check the meat for tenderness after the first hour. Adjust your temperature to 350 degrees F, remove the foil and replace baking pan for another hour; cook until the meat is as tender as you like. You may brush with barbeque sauce and return it to the oven for another fifteen minutes if you so desire. You are now ready to serve your family and friends your oven-baked ribs; they’ll swear you spent all day standing over the grill.

Authors Bio:
Learn how to cook ribs from guest contributor Christa Blair who writes for EasyCookingGuide.Com

For the November version of This Month’s Healthy Bite, I asked, “What are your favorite Thanksgiving side dishes?” We got some absolutely fantastic answers, from sweet potatoes and stuffing to Brussels sprouts and a whole lot more. Check them all out:

From Jessica, Dishin’ About Nutrition:

I love this question! I love making my green bean casserole that is surprisingly healthy! I love telling friends and family that it may taste cheesy but there is no cheese in it! This recipe is vegan and gluten-free friendly!

From Gina, Skinnytaste:

I brought my Lightened Up Spinach Gratin to Thanksgiving last year and it was a huge hit!

From Jennifer, Kirbie’s Cravings:

My favorite Thanksgiving side are these pumpkin spice bread rolls.

From Jennifer, Domestic Divas:

Raisin Walnut Spiced Rice (in place of traditional stuffing)

From Jackie, Jackie’s Kitchen:

Thanksgiving doesn’t have to be complicated.  My favorite side dishes are fairly consistent with the traditional holiday fare, but they are easy and foolproof to prepare!

Mashed sweet potatoes

1. Prep.

-3 medium sweet potatoes, peeled and cubed (~1/2″-1″ cubes–the smaller the cubes, the faster they will cook)

2. Place the sweet potatoes in a medium sauce pot with:

-4 Tbsps butter
-2 Tbsps or so of coconut milk (or heavy cream or other non-dairy substitute)
-1/2 tsp cinnamon
-2 Tbsps organic sugar
-heavy pinch of Kosher salt

3. Cook the potatoes over low heat, covered, until they are soft and tender, stirring occasionally.  Mash with a potato masher (or use a mixer or food processor) and serve immediately. (**or, if desired, transfer the mashed potatoes to a baking dish and top with mini-marshmallows and bake in a high heat oven briefly until the marshmallows are golden brown).
___________________________________________________________

Garlicky greens

1. Prep.

-4 cloves garlic, minced
-1 bunch kale, collard greens, Swiss chard, spinach, or any other green you desire rinsed well, leaves stripped from the stems, stems sliced (if using chard) and leaves sliced into ribbons

2. Cook.  Heat some olive oil in a saute pan and add the garlic, several hefty pinches of crushed red pepper flakes, and a sprinkling of Kosher salt.  Saute until fragrant, about 30 seconds.  Add the chard stems (if using) and saute briefly until they begin to soften.  Add the leaves in batches and allow it to wilt slightly.  Once all has been added, toss gently and allow to wilt, sprinkling with a few more pinches of Kosher salt and several cracks of black pepper. If desired, add a splash of balsamic, apple cider vinegar, or seasoned rice vinegar for some brightness.

3. Just prior to serving, drizzle on a bit of high-quality extra-virgin olive oil.
__________________________________________________________

Gingered fresh cranberry-pear sauce

1. In a medium sauce pot combine:

-3/4 cup water
-1 12 oz bag fresh cranberries, rinsed
-1/3 cup organic sugar
-1 Tbsp grated fresh ginger
-1 3″ cinnamon stick

2. Bring the mixture to a boil.  Once the cranberries begin to pop, reduce the heat to medium-low and continue to cook.  When the cranberries have nearly all popped, add 3 pears, cubed.  (**I didn’t peel them) and cook briefly.

3. Remove from heat and stir in about 1 Tbsp lemon juice and approximately 2 Tbsps brown sugar.  Taste and adjust flavors as necessary, remove the cinnamon stick, and chill until ready to serve. 

Happy Thanksgiving!  Jackie @ Jackie’s kitchen (http://visualcookbook.blogspot.com/)

From Eric, Eric Dishes:

I love creamed spinach! It’s a comfort food that typically needs attention and a slew of ingredients. I have whittled it down to a few ingredients that make it healthier and faster! The Holidays are about spending time at the dinner table with family and friends and I’m here to help you buy just a few more minutes! Check out my post for my Cream(ed) (Cheese) Spinach!

From Katie, Cookies and Crafts:

I love anything with butternut squash, cranberries, sage, green beans, and TURKEY!! That’s pretty much anything, I guess.

My ideal Thanksgiving sides would be: roasted Brussels sprouts and butternut squash and steamed green beans, with a dollop of homemade ginger-cranberry relish/sauce for dipping.

From Katie, Chocolate-Covered Katie:

This is definitely my favorite Thanksgiving side dish (although I usually eat it as a main dish. It’s called “Bread-Free Vegan Stuffing.”

From Lisa, Lisa’s Kitchen:

As a vegetarian, I would suggest this Indian Chickpea and Pumpkin Soup.

Chickpeas add depth and protein to this colourful and delicious autumn pumpkin soup, enhanced with a zesty Indian seed and spice tempering that will warm and delight your guests.

From Sylvie, Gourmande in the Kitchen:

I actually just posted one of my favorite Thanksgiving side dishes this week, roasted cauliflower with olives and herbs. It’s a little unexpected but goes great with traditional Thanksgiving fare. For a lighter side I would say my carrot and watercress salad with orange blossom water dressing.

From Lindsay, The Lean Green Bean:

I love Thanksgiving! We have so many family recipes that we make every single year. We ALWAYS make Grandmas’s jello, Mimi’s cornbread and my mom’s cranberry sauce. On Black Friday, my grandma always made turkey dumpling soup with the leftover turkey Now that I’m grown and married, I’m so thankful I learned all of these recipes growing up so that I can make them myself even though I don’t get to see my family every Thanksgiving.

From Kalyn, Kalyn’s Kitchen:

Here are a few of my favorites:

Roasted Brussels Sprouts with Pecans

Green Apple, Celery, and Walnut Salad with Lemon-Mustard Vinaigrette

Thanksgiving Spinach Salad with Dried Cranberries, Almonds, and Goat Cheese

Trina’s Low-Sugar Fresh Cranberry Salsa with Cilantro, Lime, and Jalapeno

From Shelley, Living It Up On a Ground Beef Budget:

This is the side dish I have been responsible at each and every holiday dinner. Everyone loves it, including me!

Broccoli Casserole:

• 1 pound of fresh or frozen broccoli florets~slightly cooked
• 1 egg well beaten
• 1 cup shredded cheddar cheese
• 1/4 cup finely chopped onion
• 1/2 cup mayonnaise
• handful of colby/monterey jack cheese cubes (my secret ingredient)
• salt and pepper
• More shredded cheese if desired
• 1 sleeve of crushed crackers, such as Ritz Brand
• 1 stick of melted butter

Mix first 6 ingredients in a mixing bowl with a spoon add salt and pepper. Pour into greased casserole dish. Cover with more shredded cheddar cheese if desired. Top with crushed crackers, over the crackers pour over the melted butter covering as much of the crackers as possible. Bake in a 350 degree oven for 30 minutes or until top is golden brown.

Thanks to everyone for all the fun responses!

Answer the next This Month’s Healthy Bite question: What are your favorite Christmas cookie recipes? Email us your answer or just simply comment on this blog post, and we’ll publish your answers and link to your blog at the end of the month. Got some blogger friends who would like us to link to them too? Ask them to answer This Month’s Healthy Bite too!

By Maris Callahan for DietsInReview.com

Food plays an important role in holidays and celebrations – especially on Thanksgiving. While Thanksgiving can be one of the most joyful holidays of the year, everyone knows it can be difficult on a diet if you’re following one like Weight Watchers or Nutrisystem. With rich, fattening foods on the menu, how can you prevent the pounds from creeping on as you kick off the holiday season?

Eat your greens first. To cut calories from your Thanksgiving dinner, start with a fresh green salad with light or no dressing. Make it seasonal by adding roasted butternut squash, chopped apples or dried cranberries for an extra burst of flavor. When you fill your plate, focus on a small portion of turkey or lean protein and extra vegetables – like Swiss chard, Brussels sprouts and green beans. Once you’ve fulfilled your “five a day” requirement, go back for small portions of the starchy side dishes.

Try eating a little of everything. Don’t deprive yourself of your favorite cornbread stuffing or your favorite aunt’s famous sweet potato casserole, but stick to a small portion and enjoy just a few bites. Most dietitians and nutrition experts recommend this approach because you won’t feel deprived but at the end of the meal, you won’t feel the need for a nap.

Only eat the “special occasion” foods. Mashed potatoes with extra butter might be delicious, but you can have them any day. Instead, save your calories for the dishes you only have on Thanksgiving, whether it’s pumpkin pie or cranberry sauce. You’ll probably find that this more satisfying.

Appetizers: (serve 2)

Potato Leek Soup

Easy Pumpkin & Cranberry Bread

Apple Cinnamon Fruit Dip

Hearts of Romaine with Raspberry Dressing

Main Dish: (serve 2 including one vegetarian option)

Faster Thanksgiving Turkey

Roasted Thanksgiving Turkey Breast

Roasted Potato Terrine

Side Dishes: (serve 3)

10 Minute Cranberry Sauce

Water Chestnut Stuffing

Gluten-Free Stuffing

Chili Spiced Orange Roasted Sweet Potatoes

Mashed Turnips and Potatoes

Green Bean Salad

Sweet Pumpkin Polenta

Desserts: (serve two)

Healthy Pumpkin Cookies

Cranberry Apple Pudding

No-Bake Pumpkin Pie

Maple Baked Pecan Pie

For the October version of This Month’s Healthy Bite, I asked, “What are your favorite pumpkin recipes?” We got some absolutely fantastic answers, from pumpkin pie and muffins to chili and a whole lot more. Check them all out:

From Karen, What’s in John’s Lunch Bag:

Snack Time Pumpkin Bites

Ingredients (in order of use):

• 110gm (1 stick) butter
• 110gm sugar
• 2 eggs
• 110gm self-raising flour
• 1 3.4 oz box Pumpkin Spice Jell-O Instant Pudding Mix
• 1 egg
• 1/2 cup milk

Directions:

1. Preheat oven to 375.
2. Beat the butter and sugar together with a spoon until creamy.
3. Add 2 eggs, one at a time, stirring to combine after each one.
4. Sift flour directly into bowl and fold into mixture.
5. Add in pudding mix, milk and egg. Stir well.
6. Scoop into silicone mini-muffin pans.
7. Bake 15-20 minutes, until a toothpick inserted toward the center comes out clean

Makes 36 cute little pumpkin bites

From Victoria, Pursuit of Hippieness:

I can’t get enough pumpkin this time of year! In fact, I recently rounded up some of my favorite pumpkin recipes, including my Pumpkin Spice Hippiecakes…

and my Pumpkin Veggie Chili!

Both recipes are vegan and gluten free!

From Jackie, Jackie’s Kitchen:

I’ve always loved anything with pumpkin. It creates moist, lightly-sweet baked goods, and is the perfect match for some of my favorite spices: cinnamon, cloves, ginger. It is nearly impossible to choose my favorite pumpkin recipe, so instead I will point to my latest pumpkin-based baked good, pumpkin gingerbread cake (with almond flour) (http://visualcookbook.blogspot.com/2011/09/pumpkin-gingerbread-cake-with-almond.html). It is incredibly moist, full of pumpkin flavor, and just bursts with the essence of fall and the many holidays and traditions that come with it.

From Jennifer, The Svelte Gourmet:

Pumpkin Cupcakes with Cream Cheese Frosting — HEALTHY ones!

From Kalyn, Kalyn’s Kitchen:

Here are a couple of my favorite pumpkin recipes:

CrockPot Pumpkin Chili with Ground Beef, Black Beans, and Kidney Beans

Low-Sugar and Whole Wheat Pumpkin Muffins with Pecans

From Alisa, Alisa Cooks:

This is my most popular pumpkin recipe and certainly one of our favorites – http://www.alisacooks.com/2009/11/05/dairy-free-soy-free-pumpkin-pie/

Thanks to everyone for all the fun responses!

Answer the next This Month’s Healthy Bite question: What are your favorite Thanksgiving side dishes? Email us your answer or just simply comment on this blog post, and we’ll publish your answers and link to your blog at the end of the month. Got some blogger friends who would like us to link to them too? Ask them to answer This Month’s Healthy Bite too!

By Maris Callahan for DietsInReview.com

If you’re overweight and have type 2 diabetes, shedding pounds can help control or eliminate some of the symptoms of your condition. Weight loss is proven to lower blood sugar, improve overall health and increase energy. As with any diet, it is important to consult your doctor or health care provider before beginning.

While there are a lot of misconceptions about the proper diet for someone who has diabetes, a person who wants to lose weight, regardless of their condition, should focus on calorie-counting and portion control. According to Dr. Sarah Khan, resident pharmacist at DietsInReview.com with expertise in diabetes management, diabetic dieters should count their carbohydrate intake and aim to eat fewer than 120 grams of carbs per day.

“For diabetics specifically we focus on the DASH diet (Dietary Approach to Stop Hypertension) which is high in fruits and vegetables, low-fat or non-fat dairy and whole grains,” said Dr. Khan. “Diabetics should also focus on a low-sodium diet with less than 2,000 mg of salt per day. High blood pressure tends to go hand in hand with diabetes and we are more aggressive with their blood pressure control because of all the complications it could cause if we let it become too high.”

Anyone with diabetes who is newly diagnosed or beginning a new weight loss program should consult with a registered dietitian or certified diabetes educator who can review their dietary requirements and provide careful advice.

“Ultimately, a person with diabetes should eat a healthy diet the way we all should eat,” said Rebecca Subbiah, R.D. of Chow & Chatter. “To lose weight, the key is portion control. “Eat regular meals rich in fruits and vegetables, choose whole grain carbohydrates, and stick to small portions.” For example, stick with one cup of cooked brown rice or one medium baked potato.

“Many diabetics are under the impression that carbs are bad,” said Khan. “They are not and we need them for quick energy. Eating real, whole foods in moderation and portion control is very important to helping a diabetic achieve weight loss success.”

Monday:

Breakfast: Apple Cinnamon Oatmeal, banana.
Lunch: Quinoa Salad; steamed kale, light string cheese.
Dinner: Oven Beef Stew, Buttermilk Biscuits, roasted broccoli.
Snack Options:  Orange Date Bars, Easy Chai Tea, raw carrots and celery with two tablespoons hummus.

Tuesday:

Breakfast: Hard-boiled egg, Ginger Blueberry Muffin Top, fresh fruit.
Lunch: Peter’s Grill Vegetable Soup, whole grain crackers, 1 ounce low-fat cheese.
Dinner: Baked Fish Fillets, steamed kale, Popcorn Roasted Cauliflower.
Snack Options: Mediterranean Garlic Pine Nuts, apple with a tablespoon nut butter, 1 frozen, sugar-free Popsicle.

Wednesday:

Breakfast: Non-Fat Greek Yogurt with Homemade Granola; one-cup blueberries.
Lunch: Avocado Shrimp Cup Salad over mixed greens, tomato and cucumber slices, apple.
Dinner: Italian Spaghetti; Mixed Green Salad with 2 Tablespoons Low-carb Strawberry Vinaigrette Dressing.
Snack Options: Rice Krispie Cookies, Hot Roasted Pumpkin Seeds, ¼ cup unsweetened trail mix.

Thursday:

Breakfast: Breakfast Sandwich: Top a whole wheat English muffin with 1 ounce lean ham, 1 cooked egg white and a flavored mustard. Pair it with fresh fruit and a small wedge of low fat cheese.
Lunch: Walnut Encrusted Salmon over fresh spinach, baby carrots.
Dinner: Baked Chicken, Orange Rice, steamed or sautéed spinach.
Snack Options: Sugar-Free Grilled Fruit, 1 banana with 1 Tablespoon peanut butter, Raw Almond Cookies.

Friday:

Breakfast: Breakfast Shake: 1 cup fat free milk or plain non fat yogurt, blended with 1/2 cup fruit, 1 tsp. wheat germ and add 1 tsp. nuts or nut butter, ice and blend.
Lunch: Low-Carb Chicken Salad on two slices of whole-wheat bread with lettuce and tomato.
Dinner: Stovetop Pasta Marinara with Broccoli & Chickpeas.
Snack Options: Black Bottom Pie, ¼ cup dried apricots, 12 whole-wheat pita chips with 2 Tablespoons Wholly Guacamole.

Saturday:

Breakfast: Low-Carb Pancakes topped with sugar-free maple syrup and fresh strawberries, ½ cup plain yogurt.
Lunch: Peach Grilled Chicken, two whole-grain flatbread crackers.
Dinner: Country Style Chili with 12 baked tortilla chips, one-ounce reduced-fat cheese.
Snack Options: Baked Apples, one-cup light popcorn, Red White & Blue Fruit Salad.

Sunday:

Breakfast: Eggs Benedict, two slices turkey bacon or sausage. ½ c fresh melon.
Lunch: 1 cup Ginger Acorn Squash Bisque, 2 cups mixed green salad with fat-free dressing.
Dinner: Shrimp Scampi, steamed green beans.
Snack Options: Berry Pudding, 5 cherry tomatoes + 1 Tablespoon ranch, ½ cup non-fat Greek yogurt.

FaveDiets.com has created a brand new eCookbook, How to Cook Quickly: The 26 Best Fast Healthy Dinner Recipes!

Learn more about and download the How to Cook Quickly: The 26 Best Fast Healthy Dinner Recipes Free eCookbook here

With this recipe collection, have the best quick healthy dinner recipes ready to go for just about any occasion. These healthy 30 minute meals are always ideal no matter what your personal tastes are.

Everyone enjoys a hearty home cooked meal. What everyone does not enjoy is the time it takes to cook such a dinner. At the end of a long and stressful day, the idea of spending hours in the kitchen is incredibly unappealing. In reality, what are needed are quick dinner recipes that get you in and out of the kitchen in no time at all.

The How to Cook Quickly: The 26 Best Fast Healthy Dinner Recipes eCookbook is completely free, and can be downloaded here: http://www.favediets.com/Editors-Picks/How-to-Cook-Quickly-The-26-Best-Fast-Healthy-Dinner-Recipes-Free-eCookbook

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Interested in reviewing this eCookbook? Download it, peruse it, and then write about it in the comments section of this post! I’d love to know what you think of this masterpiece!