<http://schema.org/articleBody>
" Following its best-selling book The Supermarket Diet, Good Housekeeping has released its new Supermarket Diet Cookbook, with more than 175 new, delicious, triple-tested recipes. Take a sneak peek at four fast, easy, and healthy dishes. Chicken Cakes with &amp;quot;Roasted&amp;quot; Tomato Salsa Prep: 25 minutes Makes: 8 cakes or 4 servings Ingredients:  1 cup loosely packed fresh cilantro leaves 3 medium plum tomatoes (12 ounces) 1 teaspoon hot pepper sauce with chipotle, or 1 teaspoon adobo puree* 1/4 teaspoon salt 1 small zucchini (6 ounces), cut into 1-inch chunks 2 cups (1-inch chunks) skinless rotisserie chicken, light or dark meat (10 ounces) 1/3 cup plain dried bread crumbs 1/4 cup light mayonnaise (such as Kraft or Hellman&amp;#039;s) 1 tablespoon olive oil 2 large whole-wheat hamburger buns or Kaiser rolls (about 170 calories each, preferably 100% whole-wheat; if you can&amp;#039;t find 100% whole-wheat, look for a bread that combines whole-wheat and white flours, such as Arnold Select Wheat Sandwich Rolls), split in half Directions: 1. Prepare salsa: In food processor with knife blade attached, pulse cilantro until coarsely chopped. Remove 1/4 cup loosely packed chopped cilantro; reserve. Place tomatoes directly on clean gas or electric burner over high heat. With tongs, turn tomatoes frequently as skins burst and blacken, 2 to 3 minutes. Transfer tomatoes, as they are done, to food processor bowl with cilantro. Add hot pepper sauce and salt. Pulse 4 to 6 times or just until chunky. With rubber spatula, scrape salsa from food processor bowl into small serving bowl. It&amp;#039;s OK if some salsa remains in processor bowl. Makes about 1 1/2 cups. 2. To same food processor bowl, add zucchini. Pulse 5 to 6 times or until coarsely chopped. Add chicken, bread crumbs, mayonnaise, and reserved 1/4 cup cilantro. Pulse 5 to 6 times or just until well combined (chicken should be chunky). Shape mixture by scant 1/2 cups into eight 4-inch round patties. 3. In nonstick 12-inch skillet, heat oil over medium heat until very hot. Add chicken cakes; cook, turning once, until golden on both sides, 8 to 10 minutes. Serve 2 chicken cakes on top of each bun half with a heaping 1/3 cup tomato salsa to make a total of 4 open-face sandwiches. Nutrition Information: Based on individual serving Each serving (2 cakes with salsa and half bun): About 307 calories, 22 g protein, 23 g carbohydrate, 15 g total fat (3 g saturated), 3 g fiber, 58 mg cholesterol, 499 mg sodium. *Adobo puree is the thick, vinegary sauce canned with chipotle chiles. Canned chipotle chiles are available in Latin markets and in the ethnic-foods section of some supermarkets. Pepper-Crusted Filet Mignon  Prep: 15 minutes plus standing Grill: 16 minutes Makes: 4 servings Ingredients: 1 tablespoon whole black peppercorns 1 teaspoon whole fennel seeds 4 beef tenderloin steaks (filet mignon), 3/4 inch thick (4 ounces each) 3 medium peppers (red, yellow, and/or orange) 1 tablespoon minced fresh parsley leaves 1 teaspoon olive oil 3/4 teaspoon salt Directions: 1. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium-high heat. 2. Meanwhile, on cutting board, with rolling pin, crush peppercorns and fennel seeds. With hands, pat spice mixture around the edges of steaks. Cover and refrigerate steaks until ready to cook. (Can be prepared up to 1 day ahead.) 3. Cut each pepper lengthwise in half; discard stems and seeds. With hand, flatten each pepper half. 4. Place peppers, skin side down, on hot grill rack. Cover grill and cook until skins are charred and blistered, 8 to 10 minutes. Transfer peppers to bowl; cover with plate and let steam at room temperature 15 minutes or until cool enough to handle. Reset grill temperature to medium. 5. Remove peppers from bowl. Peel off skins and discard. Cut peppers lengthwise into 1/4 inch-wide strips. Return peppers to same bowl and toss with parsley, oil and 1/4 teaspoon salt. 6. Sprinkle steaks with remaining 1/2 teaspoon salt. Place steaks on hot grill rack. Cover grill and cook steaks 4 to 5 minutes, turning once, per side for medium-rare or until desired doneness. Serve steaks topped with peppers. Nutrition Information: Based on individual serving Each serving: About 210 calories, 26 g protein, 6 g carbohydrate, 9 g total fat (3 g saturated), 2 g fiber, 76 mg cholesterol, 357 mg sodium. Tarragon Pork Tenderloins with Grilled Grapes  Prep: 12 minutes Grill: 18 minutes Makes: 8 servings Ingredients: 1/2 small shallot, cut in half 3 tablespoons chopped fresh tarragon leaves or 1 teaspoon dried 2 tablespoons Dijon mustard 1/2 teaspoon ground black pepper 1/2 teaspoon salt 2 whole pork tenderloins (1 pound each) 1 large bunch seedless red grapes (1 1/2 pounds) Directions: 1. Prepare charcoal fire or preheat outdoor gas grill for covered direct grilling over medium heat. 2. Meanwhile, press shallot through garlic press into cup; stir in tarragon, mustard, pepper, and salt. Spread tarragon mixture all over tenderloins. 3. Place tenderloins on hot grill rack. Cover grill and cook, turning occasionally, until temperature on meat thermometer inserted in center of tenderloins reaches 155 degrees F, 18 to 20 minutes. When done, let pork stand for 5 minutes, as internal temperature will rise to 160 degrees F. 4. After tenderloins have cooked 15 minutes, add the bunch of grapes to same grill rack and cook, turning occasionally, until grapes soften slightly and brown in spots, 4 to 5 minutes. 5. Place tenderloins on cutting board. Place grapes on large platter; with kitchen shears, cut into 8 clusters. To serve, holding knife at an angle, thinly slice tenderloins; transfer to platter with grapes. Nutrition Information: Based on individual serving Each serving: About 208 calories, 27 g protein, 15 g carbohydrate, 5 g total fat (2 g saturated), 1 g fiber, 73 mg cholesterol, 171 mg sodium. Turkey Cutlets, Indian Style  Prep: 15 minutes Grill: 4 minutes Makes: 6 servings Ingredients: 2 large limes 1/3 cup plain low-fat yogurt 1 tablespoon canola oil 2 teaspoons minced peeled fresh ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 garlic clove, crushed with garlic press 6 turkey cutlets (1 1/2 pounds) Directions: 1. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat. 2. Meanwhile, from 1 lime, grate 1 teaspoon peel and squeeze 1 tablespoon juice. Cut remaining lime into wedges; reserve for squeezing juice over cooked cutlets. In large bowl, mix lime peel and juice, yogurt, oil, ginger, cumin, coriander, salt, and garlic until blended. 3. Just before grilling, add turkey cutlets to yogurt mixture in bowl, stirring to coat cutlets. (Do not let cutlets marinate in yogurt mixture more than 15 minutes; their texture will become mealy). 4. Place cutlets on hot grill rack. Cover grill and cook, turning once, until cutlets just lose their pink color throughout, 4 to 5 minutes. Serve with lime wedges. Nutrition Information: Based on individual serving Each serving: About 127 calories, 22 g protein, 1 g carbohydrate, 4 g total fat (1 g saturated), 0 g fiber, 50 mg cholesterol, 411 mg sodium. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/health/diet-nutrition/advice/a16839/weight-loss-solutions-dec06/>