Proteins are a very good source of power for people regardless of the age. Protein Diet Recipes aim at minimizing fats content in the body and promoting muscle growth which is not possible with a normal diet or recipe. Protein is very significant requirement of one’s body otherwise its deficiency may lead to multiple disorders. Those who are looking for some efficient ways to lose weight, a protein rich diet will definitely provide positive results. In such kind of diet plan intake of calories is greatly reduced along with fats and carbohydrates. http://www.gourmetrecipe.com http://www.gourmandia.ca http://www.gourmetrecipe.com/recipes/diet-choices/healthy-recipes/protein-diet-recipes

1. Protein Diet Recipes
Eating programs that propound high levels of protein usually go hand in hand with a
limited consumption of carbohydrates. This can be a sure fire way to lose weight but
there should proper guidance as there could potentially be adverse effects. Aside from
weight loss, these types of diet are popular among athletes and body builders who
wish to bulk up muscle mass. While increased protein consumption is recommended
for weight lifters and sportsmen, there is still a ceiling as to the amount taken
especially if it is tie up with low-carbohydrate or zero-carbohydrate intake.
As we were taught when we were young, protein is a major source of energy. 50
grams is a widely accepted norm for intake with women needing less than men. The
weight of a person is also a factor. For high-protein regiments, it should be spread
throughout the day in all meals taken rather than just concentrated in one meal.These
simple and easy to prepare dishes are perfect examples that are delicious and
nutritious. One thing you’ll notice is the large amounts of meat and eggs combined
with vegetables. Conspicuously absent are the usual carbohydrate accompaniments
to these dishes.
For breakfast, go for a couple of eggs cooked any style with a portion of lean chicken
or turkey and a side salads of green leafy vegetables, tomatoes and cucumber. Keep
dressings and seasonings to simple vinaigrettes of red or white wine vinegar and extra
virgin olive oil. Another option would be low-fat yogurt topped with nuts or fresh
fruits. A lunch of meat, meat and more meat is common in high-protein diets. Go for
lean meat and complement with soft cheeses and beans and vegetables. For a non-
meat option, go for tofu and other soy products which are also rich sources of protein.
For dinner, it’s pretty much the same as lunch. Try barbecued, baked, broiled or
stewed chicken, lean pork, beef or fish balanced with fiber from a fresh salad or
cooked vegetable side dish like buttered carrots and beans. For the occasionally
carbohydrate dish, choose whole grains products like brown rice, bread of pasta.
Consider taking your dinner well before you go to bed as it is not recommended to
sleep with a heavy stomach as this strains the digestive system and liver. Proper
guidance is recommended as cholesterol levels can easily be elevated if this diet
programme goes overboard. Other potential health risks include gout, kidney and liver
problems, not to mention lack or energy and halitosis or bad breath.

2. Unstuffed Pepper Casserole
Get the taste of classic stuffed peppers without the hassle in this delicious casserole.
Making it with lean, ground beef, brown rice, fat-free Italian dressing, and low-fat
cheese creates a healthy, hearty meal, as well.
Servings: 4-6
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Difficulty Level: Average
Ingredients:
1 lb. lean, ground beef, 1/3 cup chopped onion, 2 cup coarsely chopped red and
yellow peppers, 1/2 tsp. garlic powder, 1/2 tsp. coarse ground black pepper, 1 can (14
oz.) diced tomatoes, drained, 1 1/2 cups instant rice, white or brown, 1 tsp.
Worcestershire sauce, 1 tsp. fat-free Italian seasoning, 8 oz. low-fat sharp Cheddar
Cheese, divided, 1 can (15 oz.) tomato sauce
Preparation Instructions:
Preheat oven to 375 degrees. In a large skillet or saucepan, over medium-high heat,
sauté ground beef, onions, and peppers for about 10 minutes, or until the beef is
browned and the vegetables are tender. Remove from heat. Drain off excess fat and
season meat mixture with garlic powder and pepper. Stir in tomatoes, rice,
Worcestershire sauce and Italian seasoning. Add 1 cup cheese, and stir. Spread
mixture into a 13x9-inch casserole dish. Top with tomato sauce and remaining cheese.
Bake, uncovered, for 20 minutes, or until cheese is melted and bubbly. Let stand 5
minutes before serving.

3. Lamb in a Crust of Fresh Herbs
Leg of lamb is much like a beef roast - it is tender and juicy. Some people like to
because the meat really absorbs the flavor of whatever spices you are using. This
recipe of Lamb leg from Pierre Salinger is really simple and perfect even if you don't
have a lot spices on hand.
Servings: 6
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Recommended Wine: Haut-Medoc
Ingredients:
1 gigot (leg of lamb), about 4 1/2 lbs., 2 garlic cloves, 1 bunch of flat parsley, 1 shallot,
3.5 oz. breadcrumb, 3 ½ tablespoons butter, 3 carrots, 3 zucchinis, 3 leeks (white
only), 3 cucumbers
Preparation Instructions:
Have your butcher prepare the meat into 8 nice escallops of about 1/2 lb. each. Mince
the garlic, shallot, and parsley to prepare a persillade sauce. Place the meat slices into
the persillade. Roll, tie, and store in the refrigerator. Peel the carrots and cucumbers.
Cut the vegetables into thin, long stripes. Roast the seasoned lamb legs for about 5
minutes in a 350 degrees F oven, depending on how well done you want the meat to
be. In the meantime, heat the butter, add the remaining persillade and the salted
vegetable strips. Cook for just for a minute, so the vegetables will retain their
crunchiness. Remove the lamb legs. Roll them in the breadcrumbs and brown them for
a minute or so in the oven. Place the persillade and the lamb leg in the middle of a
serving dish. Decorate with fresh parsley.

4. Black Bean and Vegetable Soup
This hearty, healthy soup makes a great lunch with its abundance of vegetables. For a
true vegetarian version, substitute vegetable stock for chicken broth.
Servings: 6-8
Preparation Time: 15-20 minutes
Cooking Time: 30 minutes
Difficulty Level: Average
Ingredients:
2 tbsp. olive oil, 1 medium white onion, diced, 2 small cloves garlic, minced, 7 large
button mushrooms, quartered, 1 red pepper, chopped, 1 cup summer squash,
coarsely chopped, 1 cup zucchini, coarsely chopped, 1 can (8 oz) diced tomatoes, 2
cans (16 oz.) black beans, rinsed and drained, 2 qt. tomato juice, 2 cups chicken broth,
1 tsp. ground cumin, 1/4 tsp. coarse ground black pepper, 1 can (16 oz.) whole kernel
corn, 1/4 cup fresh cilantro, chopped
Preparation Instructions:
Heat oil in a Dutch oven over medium-high heat. Sauté onion and garlic until
translucent. Add mushrooms and cook for 5-7 minutes. Add pepper, squash, and
zucchini. Sauté until tender, approx. 5 minutes. Add rest of ingredients, except the
cilantro. Bring to a boil. Partially cover and simmer for approx. 30 minutes. Remove
from heat, add cilantro and serve.
OTHER LINKS:
coffee producing nations
easy goose recipes
silverside beef cut
cocktail collins
black caipirinha