Which recipe is good for weight loss weight are an excellent place to start if you're trying to get in shape. These high-fiber, low-calorie meals may be used for breakfast, lunch, or supper.Fiber is an important nutrient since it helps you maintain a healthier weight over time and can keep you feeling full for extended periods of time. You may achieve your objectives and enjoy tasty recipes like Edamame Hummus Wrap and Slow-Cooker Overnight Barley Porridge. 

Which Recipe Is Good For Weight Loss

1. Salmon-Stuffed Avocados

Canned salmon is a valuable pantry staple and a practical way to include heart-healthy, omega-3-rich fish in your diet. Here, we combine it with avocados in an easy no-cook meal. 

Ingredients

• One-fourth cup of nonfat Greek yogurt
• ½ cup finely chopped celery
• Two teaspoons of freshly chopped parsley
• One teaspoon of lime juice
• Two spoonfuls of mayonnaise
• One tablespoon Dijon mustard
• ⅛ teaspoon salt
• ⅛ tsp ground pepper
• Two five-ounce cans of drained, flaked, skin-and bone-free salmon
• Two attorneys
• chopped parsley as a garnish

Directions

1. In a medium bowl, thoroughly combine yogurt, celery, parsley, lime juice, mayonnaise, mustard, salt, and pepper. Mix well after adding the fish.
2. Pit avocados by halves them lengthwise. Remove the flesh from each avocado half, reserving about 1 tablespoon for a small dish. Using a fork, mash the avocado flesh that has been scooped out and add it to the salmon mixture.
3. Spoon approximately 1/4 cup of the salmon mixture into each half of the avocado and pile it on top. If you'd like, garnish with chives.

Read also: What Is Mexican Chili Made Of?

2. Kale & White Bean Potpie with Chive Biscuits

In this vegetarian white bean potpie recipe, kale and hearty white beans are topped with easy, homemade chive biscuits. If desired, add a little shredded Gruyère or Cheddar cheese to the biscuit dough.

Ingredients

• 2 tablespoons extra-virgin olive oil plus 2 teaspoons, split
• One cup of finely chopped onion
• ½ cup finely sliced carrot
• ½ cup chopped celery
• 3 cloves of minced garlic
• One-third teaspoon dried thyme or two tablespoons chopped fresh
• 1/4 teaspoon dried rosemary or 1 teaspoon freshly chopped
• Cut up kale into 8 cups (one small-to-medium bunch).
• 1/4 cup whole-wheat white flour
• Three cups of low-sodium vegetable broth, or broth without chicken
• One 15-oz can of rinsed white beans
• One teaspoon of kosher salt
• ½ teaspoon of black pepper
• One cup of whole-wheat white flour (see Tip)
• One tablespoon of baking powder
• One teaspoon of baking soda
• One teaspoon of kosher salt

Directions

• Set oven temperature to 350°F. Apply cooking spray to a 10-inch cast-iron skillet or a 2-quart baking dish of comparable size.
• In a big saucepan, warm up two teaspoons of oil over medium heat. Add the onion, carrot, and celery. Cook, stirring often, for 4 to 6 minutes, or until the veggies are tender. Stir in the garlic, thyme, and rosemary and simmer for 30 seconds or until fragrant. Add kale and simmer, turning frequently, for 3 to 5 minutes, or until wilted and tender. Add 1/4 cup flour and heat for 30 seconds while stirring. Add the broth, turn up the heat to high, and boil. Simmer for two minutes, stirring occasionally, or until thickened. Add beans and a half-tsp of each spice (salt and pepper). Pour the mixture into the pan that has been ready.
• To make biscuits: In a large basin, whisk together flour, baking powder, baking soda, salt, and pepper. Cut or massage butter into dry ingredients using pastry blender or your hands. Add the chives and stir. Mix in buttermilk until it's well mixed. Six biscuits made of dough should be placed on top of the veggie mixture. Apply a light coating of the remaining two tablespoons of oil. The potpie should be put on a baking pan.

3. Edamame Hummus Wrap

This simple hummus recipe, which is made using protein-rich edamame rather than chickpeas, is the ideal vegetarian filling for an on-the-go wrap. Alternately, double the recipe and serve the hummus with chopped veggies as a nutritious snack.

Ingredients

• 12 ounces (about 2 1/4 cups) of frozen shelled edamame, thawed
• Four teaspoons of split lemon juice
• Split three teaspoons of extra virgin olive oil.
• Two teaspoons of tahini
• one big sliced garlic clove
• One teaspoon of ground cumin
• ¾ tablespoon ground pepper, split
• ½ teaspoon salt
• Two glasses of finely chopped green cabbage
• Slicing ½ cup of orange bell pepper
• One finely sliced scallion
• 1/4 cup freshly chopped parsley
• Four eight-to nine-inch whole-wheat or spinach tortillas

Directions

1. In a food processor, combine edamame, tahini, garlic, cumin, two tablespoons oil, three tablespoons lemon juice, half a teaspoon pepper, and salt. Until mostly smooth, pulse.
2. In a medium bowl, whisk together the remaining 1/4 teaspoon pepper, lemon juice, and oil (one tablespoon each). Toss to coat the cabbage, bell pepper, scallion, and parsley. Place approximately half a cup of the edamame hummus in the lower third of each tortilla, then place an equal amount of the cabbage mixture on top. Roll up closed. If preferred, cut in half to serve.

Tips

• Hummus (Step 1) can be stored in the refrigerator for up to three days.
• Eat neat: It might be difficult to keep the filling inside a wrap or tortilla while you're rushing. For this reason, we advise wrapping your burrito with foil, which you can peel back as you eat it to prevent the filling from escaping.

4. Cheesy Chipotle-Cauliflower Mac 

You'll barely notice the cauliflower in this comforting skillet pasta--it's pureed and mixed into the creamy cheese sauce. 

Ingredients

• 3 cups of florets of cauliflower
• Eight ounces of whole-wheat rotini or fusilli pasta
• One cup nonfat milk
• One chopped chipotle pepper in adobo and one tablespoon of adobo sauce
• One teaspoon of olive oil
• One-third cup coarsely chopped yellow onions
• two cloves of minced garlic
• 4 cups freshly chopped spinach
• ¼ teaspoon salt
• One tablespoon full-grain Dijon mustard
• Four ounces of shredded low-fat Cheddar cheese (about one cup)
• Two ounces of shredded part-skim mozzarella cheese (about half a cup)
• One tablespoon of ground pepper
• One sprinkle of paprika

Directions

1. Place a steamer basket in a big pot, pour water to just below the basket and heat to a boil. Place the cauliflower in the basket, cover it, decrease the heat to medium, and steam it for eight to ten minutes, or until it is very soft.
2. In the meanwhile, heat up a big pot of water to a boil. Cook pasta 2 minutes shorter than recommended on the box. After draining, place the spaghetti in a big bowl.
3. Place the cauliflower in a blender or food processor. Blend the adobo sauce, milk, and chipotle together until smooth.
4. Empty the big pot. Add the oil and turn the heat to medium. Add onion and sauté for 2 to 3 minutes, or until softened and translucent. Add the garlic and simmer for 1 minute, or until fragrant. Cook the spinach for two minutes, or until it wilts slightly.
5. Turn down the heat to medium-low, add the cauliflower mixture slowly, and toss everything together. Add mustard and salt, and stir. Add the mozzarella and cheddar gradually and mix for one minute, or until smooth. Take off the heat.