FOOD & RECIPES

10 Best Easy Food Recipes for Fat People

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All around the world; in every country, state, city and home; there are fat people who want to get slim or tone down on their fat.

As a matter of fact, a lot of people discriminate against fat people, and you see those that are fat working extra hard, and using different means to cut down on those extra pounds, and no matter how much people discriminate them, they still find a way to get their head up high.

One of those means is through the food they eat. Some even have to do away with their favorite foods all because they want to lose some pounds.

However, fat people can still hold their heads up high no matter how much people discriminate them.

Fat people aren’t exempted from the privileges of eating good meals, neither are they stopped from even having their own special recipes.

I have heavily researched this topic since I have a good number of fat friends and relations and came up with 10 best easy food recipes for fat people. Fat people have the right to enjoy a good meal and still cut out some pounds while doing so.

These recipes will help with that.

Read thoroughly and thank me later.

So let’s get started.

 

CHILI-GLAZED PORK WITH SWEET POTATO HASH

CHILI-GLAZED PORK WITH SWEET POTATO HASH

For this delicious dish, the pork is brushed with pure maple syrup so as to create a sweet glaze.

INGREDIENTS

  • 1 pork tenderloin (about 1 1⁄4 pounds)
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1 teaspoon chili powder
  • kosher salt and black pepper
  • 2 tablespoons pure maple syrup
  • 2 medium sweet potatoes (about 1 pound), peeled
  • 2 large shallots, chopped
  • 1 5-ounce package baby spinach, chopped
  • hot sauce (optional)

PROCEDURE FOR MAKING CHILI-GLAZED PORK WITH SWEET POTATO HASH

  1. Heat broiler. Place the pork on a foil-lined rimmed baking sheet. Rub with one teaspoon of the oil, the flavour, and ¼ teaspoon every salt and pepper. Broil, turning often and basting with the syrup double times, till it cooks for 12 minutes. Keep aside for five minutes before slicing.
  2. Meanwhile, in a kitchen oven with the coarse grating disk, grate the sweet potatoes.
  3. Heat the remaining tablespoon of oil in big pan over medium-high heat. Add the shallots and cook, stirring often, till getting down to brown, leave for 3 minutes. Add the sweet potatoes and cook, keep turning, till tender and allow for 7 minutes additional. Add the spinach and cook for 2 minutes additional.
  4. Serve the pork and potatoes with the new sauce, if desired.

 

HALIBUT WITH GRILLED EGGPLANT SALAD

HALIBUT WITH GRILLED EGGPLANT SALAD

Whenever you want to start cooking, just brush the fish and eggplant with olive oil and soy sauce.

INGREDIENTS

  • 2 tablespoons canola oil, plus more for the grill
  • 2 tablespoons low-sodium soy sauce
  • 1 medium eggplant (about 1 pound), cut into 1/2-inch-thick rounds
  • 4 6-ounce pieces skinless halibut
  • kosher salt and black pepper
  • 2 tbsp rice vinegar
  • 1 tbsp finely chopped fresh ginger
  • 1 jalapeño, seeded and thinly sliced
  • 1/2 cup fresh cilantro

PROCEDURE FOR MAKING HALIBUT WITH GRILLED EGGPLANT SALAD

  1. Heat the grill to medium-high and then in a tiny bowl, mix the oil and one tablespoon soy. Brush the eggplant and fish with it and season with ¼ teaspoon of salt and pepper.
  2. Grill the eggplant and fish till the eggplant is tender and slightly burn and also the fish is opaque throughout, leave for 3 minutes per aspect for each.
  3. In a second tiny bowl, mix the vinegar, ginger, jalapeño, cilantro, and remaining soy. Drizzle over the fish and eggplant before serving.

 

ROASTED COD AND SCALLIONS WITH SPICED

ROASTED COD AND SCALLIONS WITH SPICED

Preparing this dish doesn’t take much time since the potatoes, cod and scallions all roast in the oven.

INGREDIENTS

  • 1 pound small red potatoes (about 12), sliced 1/4 inch thick
  • 2 tbsp olive oil
  • ½ tbsp chili powder
  • Kosher salt and black pepper
  • 4 6-ounce pieces skinless cod, halibut, or striped bass fillet
  • 2 bunches scallions, trimmed
  • 1 lemon

PROCEDURE FOR MAKING ROASTED COD AND SCALLIONS WITH SPICED

  1. Heat your oven to 425° F, on a red-rimmed baking sheet, toss the potatoes with one tablespoon of the oil, add flavour, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Roast, till golden brown and tender leave for 25 minutes.
  3. Meanwhile, place the fish and scallions on a second red-rimmed baking sheet. Drizzle with the remaining tablespoon of oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Use a vegetable peeler, peel strips of zest from the lemon, then slice them and sprinkle on the fish; reserve the lemon.
  5. Once the potatoes have seared for 10 minutes, place the fish in the oven and roast till it’s opaque throughout and also the scallions area is tender, leave for 15 minutes.
  6. Cut the reserved lemon in half and squeeze over the fish. Serve the fish and scallions with the potatoes.

 

ASIAN STEAK SALAD WITH MANGO

ASIAN STEAK SALAD WITH MANGO

This is a hearty main course salad that has lime, ginger, honey and soy sauce all dressing the perks up.

INGREDIENTS

  • 3/4 pound sirloin steak (1 inch thick)
  • kosher salt and black pepper
  • 1 tbsp grated lime zest
  • 3 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp chopped pickled ginger (found in the international aisle of the market)
  • 2 tbsp low-sodium soy sauce
  • 3 tbsp canola oil
  • 1 large head romaine lettuce, cut into strips (about 7 cups)
  • 1 mango, cut into thin strips
  • 1 red bell pepper, thinly sliced
  • 1/2 cup fresh basil leaves, sliced
  • 2 scallions, thinly sliced
  • 1 tbsp toasted sesame seeds

PROCEDURE FOR MAKING ASIAN STEAK SALAD WITH MANGO

  1. Heat a fry pan over high heat. Season the steak with ¼ teaspoon of salt, black pepper, and cook for 5 minutes. Keep aside for 5 minutes before slicing.
  2. Meanwhile, in a bowl, whisk the lime juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and scallions and toss to mix. Gently fold the steak and sprinkle with the benny seeds.

 

SEARED SCALLOPS WITH SNOW PEAS ORANGE

SEARED SCALLOPS WITH SNOW PEAS ORANGE

In less than 25 minutes, the orange immediately cut through the meaty scallops and leaving the meal with a delicious.

INGREDIENTS

  • 1 cup couscous
  • 2 teaspoons plus 1 tablespoon olive oil
  • 16 sea scallops (about 1 1/2 pounds)
  • kosher salt and black pepper
  • 1 orange
  • 3/4 pound snow peas, halved lengthwise

PROCEDURE FOR MAKING SEARED SCALLOPS WITH SNOW PEAS ORANGE

  1. Prepare the couscous as directed on the package.
  2. Heat two teaspoons of the oil a frying pan over medium-high heat.
  3. Pat the scallops dry and season with ¼ teaspoon of salt and pepper. Cook for 3 minutes till you notice a golden brown colour. Transfer to a plate.
  4. With a vegetable peeler, peel off four strips of zest from the orange, thinly slice them.
  5. Wipe out the frying pan and heat the remaining tablespoon of oil over medium-high heat. Add the snow peas, orange peel, and ¼ teaspoon every salt and pepper.
  6. Cook, till the snow peas are simply tender, Serve with the scallops and couscous.

 

SPINACH-STUFFED STEAK ROULADES

SPINACH-STUFFED STEAK ROULADES

This spinach dish is filled with steaks that have olive tapenade rolling up in it.

INGREDIENTS

  • 1/2 pound flank steak
  • 1/4 cup olive tapenade
  • 2 cups spinach, thick stems removed
  • kosher salt and black pepper
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 6 cups mixed greens

PROCEDURE FOR MAKING SPINACH-STUFFED STEAK ROULADES

  1. First of all, heat the grill to medium-high and then cut the steak into ½ horizontally and open just like it’s a book.
  2. Unfold the tapenade over the steak; pour the spinach on it, now roll it up; tie with twine at 2-inch intervals, then season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Grill the steak, cover it and keep turning 18 minutes. Allow it for a minimum of 5 minutes before slicing.
  4. Meanwhile, in a huge bowl, whisk the oil with vinegar, mustard, and ¼ teaspoon of salt and pepper. Add the greens and toss. Serve with the cut.

 

COD WITH BEANS, CORN AND PESTO

COD WITH BEANS, CORN AND PESTO

Have you ever thought of add pesto to vegetables?

Then you thought right, because this meal has it all.

INGREDIENTS

  • 1 tablespoon olive oil
  • 4 6-ounce pieces cod fillet (about 1 inch thick), skin removed
  • kosher salt and black pepper
  • 1/2 pound green beans, cut in half crosswise (about 2 1/2 cups)
  • 1 leek (white and light green parts only), sliced into half-moons
  • 2 ears corn, kernels cut off the cob (about 1 cup)
  • 2 tablespoons store-bought pesto, plus more for serving

 

PROCEDURE FOR MAKING COD WITH BEANS, CORN AND PESTO

  1. Heat the oil in an iron fry pan over medium-high heat.
  2. Season the cod with ½ teaspoon salt and ¼ teaspoon pepper. Cook for 5 minutes till the undersides area is golden in colour.
  3. Flip the cod and scatter the beans and leek around it.
  4. Add ¼ cup of water, cover, and cook till the vegetables is simply tender and also the fish is opaque throughout, for 4 minutes, then transfer the cod to plates.
  5. Stir the corn into the beans, cover, and cook for 1 minute. Stir with the pesto. Serve with the cod and extra pesto, if desired.

 

CUMIN CHICKEN WITH BLACK BEANS

CUMIN CHICKEN WITH BLACK BEANS

This dish is a mixture of vegetables, with seasoned chicken, and just a little olive oil.

This actually makes the meal a healthy all in one pot.

INGREDIENTS

  • 2 boneless, skinless chicken breast halves
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 1 jalapeño pepper, seeded and finely chopped
  • 3 cups canned black beans, rinsed and drained
  • 1 1/2 cups frozen corn kernels, thawed
  • 1 1/4 cups cherry tomato halves
  • 2 scallions, thinly sliced
  • 2 tablespoons coarsely chopped cilantro
  • 2 teaspoons red wine vinegar
  • kosher salt and black pepper

PROCEDURE FOR MAKING CUMIN CHICKEN WITH BLACK BEANS

  1. First of all, place the chicken between two sheets of wrap, pound it with a mallet to ½-inch thickness then mix the cumin with the cayenne and rub over the chicken.
  2. Heat the oil in a big frying pan over medium heat. Sauté the chicken for 4 minutes and transfer to a chopping board.
  3. Pour the skillet in the frying pan, add the onion and jalapeño and cook, stirring, for 1 minute.
  4. Add the beans, corn, tomatoes, 3 tablespoons of water and cook, stirring, 1 or 2 minutes, till simply heated through and then remove from heat.
  5. Toss with the scallions, cilantro, and vinegar, season with salt and black pepper. Slice the chicken and prepare on prime of the beans.

 

QUINOA WITH MUSHROOMS, KALE, AND SWEET POTATOES

QUINOA WITH MUSHROOMS, KALE, AND SWEET POTATOES

For vegetarians, this delicious dinner dish is a very healthy, tasty and hearty food that would satisfy the whole family in one night.

INGREDIENTS

  • 1 cup quinoa
  • 2 tbsp olive oil
  • 2 small sweet potatoes (about 1 pound), peeled and cut into ¾-inch pieces
  • 10 ounces button mushrooms, quartered
  • 2 cloves garlic, thinly sliced
  • 1 bunch kale, stems discarded and leaves torn into 2-inch pieces
  • ¾ cup dry white wine
  • kosher salt and black pepper
  • ¼ cup grated Parmesan (1 ounce)

PROCEDURE FOR MAKING QUINOA WITH MUSHROOMS, KALE, AND SWEET POTATOES

  1. Firstly, place the quinoa and a pair of cups water in and pour in a cooking pan then leave to a boil. Scale back heat and simmer, cover it until the till water is absorbed for the next 12 minutes.
  2. Meanwhile, heat the oil in a pot over medium heat and dad the sweet potatoes, mushrooms and cook for 6 minutes till its golden and soft.
  3. Add the garlic and cook for 1 minute, then add the kale, wine, ¾ teaspoon salt, and ¼ teaspoon pepper, cook until the vegetables are tender for 12 minutes.
  4. Serve the vegetables over the quinoa and sprinkle with the Parmesan.

 

BRAISED CHICKEN AND SPRING VEGETABLES

BRAISED CHICKEN AND SPRING VEGETABLES

This tasty meal specially made for dinner consist of chicken thighs that are merged with fresh carrots.

INGREDIENTS

  • 1 tablespoon olive oil
  • 8 small bone-in chicken thighs (about 2 1⁄2 pounds)
  • kosher salt and black pepper
  • 1 cup low-sodium chicken broth
  • 12 medium radishes, halved
  • 3/4 pound carrots (about 4), cut into sticks
  • 1 teaspoon sugar
  • 2 tablespoons chopped fresh chives

PROCEDURE FOR MAKING BRAISED CHICKEN AND SPRING VEGETABLES

  1. First, heat the oil in a oven over medium-high heat.
  2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper, allow to cook till tanned, for 7 minutes and transfer to a plate.
  3. Remove the fat and put in the pot to medium-high heat. Add the broth.
  4. Add the radishes, carrots, and sugar. Now, place the chicken on top of the vegetables and gently simmer, till it’s burnt through for the next minutes. Sprinkle with the chives.

 

Research Materials Used For This Article and Further Reading:

https://www.realsimple.com/food-recipes/browse-all-recipes/quinoa-mushrooms-kale-sweet-potatoes-recipe

http://www.taste.com.au/recipes/glazed-pork-sweet-potato-mash/ffa0880b-6a76-4b91-89d8-dde950b174ef

https://www.realsimple.com/food-recipes/browse-all-recipes/cod-beans-corn-pesto

https://www.realsimple.com/food-recipes/browse-all-recipes/chili-glazed-pork-with-sweet-potato-hash

https://www.realsimple.com/food-recipes/browse-all-recipes/halibut-grilled-eggplant-salad

https://www.realsimple.com/food-recipes/browse-all-recipes/roasted-cod-scallions-spiced-potatoes

https://www.realsimple.com/food-recipes/browse-all-recipes/seared-scallops-snow-peas-orange-recipe

https://www.realsimple.com/food-recipes/browse-all-recipes/spinach-stuffed-steak-roulades

https://www.realsimple.com/food-recipes/browse-all-recipes/cumin-chicken-black-beans
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