14 best weight loss cookbooks

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8 Simple prep plans

Progress from basic 3-recipe meal preps to superefficient 6-recipe meal preps, all complete with shopping lists, recipes, and step-by-step instructions.

75 Flavorful recipes

Dig in to Blueberry Lemon Muffins, Easy Layered Enchilada Casserole, Sheet Pan Sweet and Spicy Salmon with Veggies, Herb-Roasted Asparagus and Feta, and much more.

A balanced plate

Learn the “plate method” to easily balance out portions of protein, fat, carbohydrates, and fiber in every meal—no calorie counting required.

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SAMPLE RECIPE: CREAMY BUTTERNUT SQUASH SOUP

Butternut squash is loaded with vitamin A and is super delicious! This homey and nutritious soup is perfect with a salad on the side. It also reheats beautifully, so make it ahead for lunch all week.

1. In a large pot over medium-high heat, warm the oil. Add the carrots and onion and saut. for 3 to 4 minutes or until soft.

2. Add the squash and garlic and continue to cook uncovered, stirring frequently, for another 3 to 4 minutes.

3. Pour in the broth and bring to a boil. Reduce the heat and simmer for 15 minutes.

4. Remove from the heat. Pur.e the soup with an immersion blender or carefully pur.e in batches in a standard blender (cover with a towel to prevent spattering).

5. Stir in the coconut milk and add salt and pepper to taste.

COOKING TIP: Invest in an immersion blender to make creamy soups a breeze. They are relatively inexpensive and perfect for working with wet ingredients.

PER SERVING: Total calories: 88; Total fat: 3.6g; Saturated fat: 1.8g; Carbohydrates: 14.4g; Sodium: 248mg; Fiber: 3.5g; Protein: 1.3g

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Plantain Pancakes with Caramel Sauce from INSTANT LOSS ON A BUDGET

Pancakes Directions

1. Preheat an electric griddle to 350°F or heat a large skillet over medium heat.

2. In a high-powered blender, combine the plantains, eggs, vanilla, baking soda, and salt. Blend on high until a smooth batter forms, about 30 seconds.

3. Once the griddle is hot, spray with cooking oil spray. Using a ¼-cup measuring cup, spoon batter for each pancake onto the griddle. (Cook in batches if necessary. You will get about 14 small pancakes.)

4. Cook until the bottoms are lightly golden, 1 to 2 minutes. Flip and cook the other side for 1 minute. Transfer the pancakes to a plate and keep warm in a 200°F oven until all pancakes are cooked.

5. Serve with Caramel Sauce.

Caramel Sauce Directions

1. In a small bowl, combine the avocado oil, maple syrup, and tahini and stir until smooth.

2. Store in an airtight container in the refrigerator for up to 1 week.

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Buttermilk Oven 'Fried' Chicken

Fried chicken is one of my biggest weaknesses, so naturally I’ve been perfecting this lighter version for years. I’ve managed to achieve the same crispy golden texture you get from frying from my oven. Yep, it’s skinnier, easier, quicker, and (bonus) there’s no greasy mess to clean up. Soaking the chicken overnight (sometimes two nights) in a buttermilk bath is a must for meat that’s moist and juicy. To easily remove the skin from the drumsticks, use one paper towel to grasp the joint end and a second one to pull off the skin.

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Carne Asada Fries

Serves 2

Ginger-Lime Chicken with Broccoli and Carrots

Serves 4

Summer Veggie Zucchini Noodles with Burrata

Serves 2`

American-Style Cheesy Beef Goulash and Macaroni

Everyone needs a few quick and easy family-pleasing meals in their arsenal for busy weeknights. That’s where this recipe comes in. This is not the kind of Hungarian goulash I grew up eating from my European immigrant dad. This American version, which dates back to the early 1900s, is more like a cross between a healthier Hamburger Helper and mac and cheese. The macaroni cooks right in the sauce so it’s super simple to make.

Recipe

Press the saute button on an electric pressure cooker. When hot, add the oil and onion and cook, stirring occasionally, until the onion begins to brown, about 3 minutes. Add the beef, season with the paprika and salt, and brown the meat, using a wooden spoon to break it into small pieces as it cooks, 3 to 4 minutes. Add the pepper, garlic, and Worcestershire sauce and cook, stirring occasionally, until fragrant and softened, 4 to 5 minutes. Add the tomato sauce, tomatoes, broth, and bay leaf. Stir in the macaroni.

Seal and cook on high pressure for 5 minutes. Quick release so the pasta stops cooking, then open when the pressure subsides. Discard the bay leaf. Top the dish with the cheddar, cover, and let sit until the cheese has melted. Garnish with parsley, if desired, and serve.

Tips

no pressure cooker? no problem!

To make this in a large pot or Dutch oven, cook, covered, over medium-low heat, until the pasta is cooked and the liquid is absorbed, about 20 minutes.

skinny scoop

You can sub in ground turkey or chicken in place of the beef. You can also use mozzarella or Parmesan in place of cheddar, or omit altogether.

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Greek-Style Stuffed Chicken

1. Preheat oven to 350°F.
2. Lay chicken breasts on a flat surface. With a sharp knife, butterfly each chicken breast, stopping about 1⁄2” from the edge.
3. Open each breast like a book and spread with pesto. Top with cheese and sun-dried tomatoes. Fold the breasts closed over the filling. Use toothpicks to hold stuffed breasts shut, if necessary.
4. Place stuffed breasts in a 9” × 13” baking dish and sprinkle with salt and pepper.
5. Bake for 35–40 minutes or until the internal temperature reaches 165°F. Serve hot.