Metabolife, Weight Management, Weight Loss, Metabolife General

Orange-Chili Oil

While this does have hot pepper flakes, it's heat is not the first thing that you taste. You're initial taste is orange, from the zest and the juice with a follow-up of heat from the red pepper flakes. If you like your oil hotter, add more red pepper flakes and use a hot chili powder. Use to drizzle over bread, grilled vegetables or to toss with pasta.

Chili-Rubbed Snapper

Garlic powder is an extremely convenient ingredient for use in dry rubs. If you were to use chopped fresh garlic on the surface of this baked fish, you would run the risk of burning the garlic. Serve the fish with any of the salsas in the pantry section.

Orange-Balsamic Dressing

If you haven’t got honey mustard on hand, substitute 1 tablespoon of mustard and 1/2 teaspoon of honey.

Baked Ratatouille

This baked ratatouille is considerably less fussy than the traditional dish, which is cooked on the stovetop. Here you just throw all the ingredients in a baking dish. It's a good make-ahead dish and is good warm, at room temperature, or cold. If you can find canned diced tomatoes with basil and/or garlic, it would be a nice flavor addition to this dish.

Parmesan Fish Sticks

Making your own fish sticks may seem like an odd idea (given the proliferation of commercial brands), but if you try this extremely easy recipe, you will never look back: An equivalent serving of commercial fish sticks has 100 more calories and almost four times the fat and saturated fat. We’ve chosen tilapia, which is a sturdy and meaty (but mild-tasting) fish; but you could also use grouper or snapper. Serve the fish sticks as is or with a squeeze of fresh lemon.


A bowl of guacamole with a basket of chips can add up to quite a few calories and a hefty dose of fat. But substitute pureed frozen peas for some of the avocado, and you can serve a big bowl of this favorite Mexican dip with a clear conscience. The peas add a subtle sweetness and also contribute folate and soluble fiber. Serving suggestion: Serve the guacamole with storebought baked tortilla chips, or homemade chips.

Baked Polenta with Mushrooms & Spinach

The polenta is very soft. You can make the mushroom-spinach stuffing well ahead of time.

Spicy Beef & Lentil Stew

Wedges of a crusty whole wheat loaf are best for absorbing all the juices of this hearty and warming winter stew.

Roast Turkey “Reuben”

An authentic Reuben sandwich is made with corned beef, Swiss cheese, and sauerkraut. The fat and sodium numbers for this classic New York sandwich are way off the chart. So here’s a bow to the original recipe with a nutrition profile that is much more laudable. Roast turkey replaces the fatty corned beef and fresh coleslaw mix replaces the high-sodium sauerkraut. For an interesting twist, the sandwich is spread with cranberry mayonnaise, making it a good option for Thanksgiving leftovers.

Orange-Glazed Roast Pork

Pork tenderloin is the leanest cut: For 3 ounces of cooked, it has only 4.1 g fat (1.4 g saturated), compared with, for example, pork shoulder, which has 11 g fat (3.7 g saturated). Pork tenderloins are often packed 2 to a vacuum-sealed plastic package. Use the one you need, wrap the other and freeze it for a later date. You can serve the pork on its own (see below for a menu suggestion), slice it for sandwiches, add it to a salad, or toss in a pasta sauce.