Four Veggie Pizzaflat Belly Diet Food

FOUR-VEGGIE PIZZA(FLAT BELLY DIET RECIPE)

Steps:

• Preheat oven to 425°F Put crust on baking sheet or pizza pan. Spread crust with pesto.
• 2. Toss zucchini, pepper, mushrooms, and onion with oil. Place in medium skillet over medium-high heat and sauté until veggies are soft and excess liquid has evaporated, about 6 to 8 minutes.
• 3. Top crust evenly with cheeses. Arrange sautéed vegetables over cheese and top with tomatoes. Bake 18 to 20 minutes until crust is baked through and slightly crisp. Sprinkle with basil. Let stand a few minutes before cutting into quarters.
• Nutritional info per serving (1/4 pizza) 301 cal, 16 g pro, 42 g carb, 7 g fiber, 11 g fat, 3 g sat fat, 10 mg chol, 600 mg sodium*.

SOUTHWESTERN SHRIMP PIZZA(FLAT BELLY DIET RECIPE)

Steps:

• 1. Preheat oven to 425°F Put pizza crust on baking sheet or pizza pan.
• 2. Mix shrimp with cumin and ancho chile pepper in small bowl.
• 3. Spread tomato sauce evenly on crust and sprinkle with ground red pepper (if using). Top with tomatoes, onion, and green chiles. Distribute shrimp over pizza and sprinkle evenly with cheese. Bake 20 to 23 minutes until shrimp are firm and opaque.
• 4. Top pizza with avocado and let stand 10 minutes before cutting into 8 slices.
• Nutritional info per serving (2 slices) 408 cal, 27 g pro, 47 g carb, 10 g fiber, 15.5 g fat, 4 g sat fat, 96 mg chol, 677 mg sodium*.
• Flat Belly Bonus.
• This recipe follows the blueprint for lightened-up pizza: whole wheat crust, sensible amounts of cheese, and low-cal, healthful toppings.
• *Limit your sodium intake to less than 2,300 mg per day.

CHICKEN AND SALAD PIZZA(FLAT BELLY DIET RECIPE)

Steps:

• 1. Preheat oven to 350°F.
• 2. Mix 2 tablespoons of the oil with vinegar, oregano, black pepper, and salt in large bowl. Stir in chicken, tomatoes, red peppers, and onion. Toss to mix. Place greens and cheese on top (don't toss).
• 3. Put wraps on 2 baking sheets. Pour remaining 2 tablespoons oil into small bowl and stir in garlic. Spoon oil over each wrap and spread evenly. Bake 10 to 12 minutes until lightly crisped.
• 4. Place a wrap on each of 4 plates. Toss salad and spoon about 11/2 cups on each wrap. Serve with a knife and fork.
• Nutritional info per serving 377 cal, 30 g pro, 24 g carb, 10 g fiber, 20.5 g fat, 3.5 g sat fat, 51 mg chol, 637 mg sodium*.
• Flat Belly Bonus.
• Try a flavor-infused olive oil in the vinaigrette (varieties include lemon and grapefruit; sold in specialty and natural food stores). It's a MUFA-rich way to make this--or any--salad more enticing.

FBD BANANA-PECAN OATMEAL

Steps:

• Mix ingredients and sprinkle with nutmeg and cinnamon.