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Simple recipes to help lose weight

January is usually the start of new diets, and after 2020 and the pandemic weight we’ve all gained, now is especially the time! A popular diet has been the Keto diet, and there is a new cookbook out now to help those following it to have some food that is quick to make and tastes good too.

“The Dirty Lazy Keto No Time to Cook Cookbook” by Stephanie and William Laska offers 100 recipes that are easy to make and perfect for weeknights when it feels easier to just get takeout.

The book has several chapters about the diet and how to prep your kitchen as well as how to make preparation and cleanup a breeze.

The recipe chapters are divided into seven chapters and the index has a guide that tells you quickly about the recipe — if it is one you can make extra and use part of for another meal, if it is a one-pot dish, if it is for big eaters, if it is for picky eaters, if it is fancy for guests and if it is vegetarian-ish, meaning it still uses dairy and eggs.

There is breakfast dishes like Prompt Protein Pancakes, Swift Cinnamon Rolls and Early Eggs with Benefits. There is a chapter on soups and salads with dishes like No Fuss Pho, Fast-Track French Onion Soup, Instamatic Cucumber Salad and Just Press Start “Potato” Salad. Snacks have recipes for Agile “Apple” Crisp, Vietnamese Spring Rolls to Go, and Deadline Deviled Avocados. Breads and Pizza offers Tick Taco Pizza, Naan Now and Zucchini Zoom Zoom Bread. Sides has recipes for Broccoli-Boosted Cheese Fritters and Stopwatch Spanish “Rice”. Main Dishes give you what you need with EZ Zoodle Noodle “Spaghetti”, Drive-Thru Nuggets with Wasabi Ranch Dip and Warp-Speed Sausage and Sauerkraut. Drinks and Desserts end things with Commuter Caramel Macchiato, Hibiscus Turbo Tea and Cayenne Charged Chocolate Pudding.

My husband loves Chili Rellenos and I’ve never tried making it so when I saw Rapid-Fire Chili Rellenos, I knew I had to try it. It’s kind of a deconstructed Chili Rellenos as you char the peppers, then put cheese, enchilada sauce and eggs and taco meat on top. My husband absolutely loved it and even the super picky youngest did too, although she loves spicy things so I shouldn’t be surprised.

The “Dirty Lazy Keto No Time to Cook Cookbook” is published by Simon and Schuster. It is $19.99.

Contact Amy Phelps at aphelps@newsandsentinel.com.

Excerpted from The DIRTY, LAZY, KETO No Time to Cook Cookbook by Stephanie Laska and William Laska. Copyright ç 2021 by Stephanie Laska and William Laska. Photography by James Stefiuk. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster, Inc. All rights reserved.

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SNAPPY

STUFFED SALMON

The first time I had this dish, I was dining at the top of the Space Needle in Seattle. I’m slightly afraid of heights, but I forgot all about my fears when a gorgeous plate of spinach-stuffed salmon arrived at the table. Hello, beautiful! I spent the rest of the evening trying to figure out how I could make it myself when I got home from my trip without spending all day in the kitchen. When choosing your fillets for this dish, make sure they are thick enough to slice horizontally and allow for stuffing.

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NET CARBS: 2G

SERVES 4

PER SERVING:

CALORIES 442

FAT 27G

PROTEIN 40G

SODIUM 506MG

FIBER 0G

CARBOHYDRATES 2G

NET CARBS 2G

SUGAR 1G

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TIME

PREP TIME: 15 MINUTES

COOK TIME: 12 MINUTES

TOTAL TIME: 27 MINUTES

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Salmon Stuffing

1/2 cup chopped spinach

6 tablespoons full-fat cream cheese, softened

3/4 cup shredded whole milk mozzarella cheese

2 teaspoons minced garlic

1/4 teaspoon salt

1/8 teaspoon ground black pepper

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Salmon Glaze

2 tablespoons olive oil

1 1/2 tablespoons 100 percent lemon juice

1/8 teaspoon salt

1/8 teaspoon ground black pepper

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Salmon Fillets

4 (6-ounce) salmon fillets

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1. Grease bottom rack of air fryer drawer, then preheat air fryer to 400∂F.

2. In a medium bowl, combine all Salmon Stuffing ingredients. Stir until well mixed.

3. In a small bowl, whisk to combine all Salmon Glaze ingredients.

4. Brush both sides of all 4 salmon fillets with Salmon Glaze.

5. Using a sharp knife, carefully slice each salmon fillet horizontally to create a deep pocket for stuffing.

6. Using a silicone spatula, slide equal amounts of Salmon Stuffing into each fillet.

7. Place fish on greased bottom rack in air fryer basket with plenty of space around each fillet.

8. Cook 10-12 minutes until fillets are flaky throughout. Serve warm.

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TIPS AND OPTIONS

No air fryer? No problem. Place salmon in a well-greased baking dish, cover with aluminum foil, and bake at 350∂F about 30 minutes until fillets are flaky throughout.

Be sure to take out the trash tonight. No one wants to wake up to fish smell the next day.

Want another trick to save prep time in the kitchen? Instead of making the Salmon Stuffing from scratch, substitute fresh spinach-artichoke dip purchased from the deli. Shhh!

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