Directions:
Heat oil in a skillet over medium-high heat. Add spices and stir for a few minutes. Mix in ginger, add the chicken and the coconut milk.
Add just enough water to barely cover the chicken pieces and bring to a boil. Reduce heat immediately and simmer, uncovered, for 40 minutes, stirring occasionally.

Before serving, give it a generous sprinkling of black pepper and a squeeze of lime.

Serve with basmati or brown rice.

1 serving, entire meal: 598 calories, 32g fat, 6g fiber, 27g protein

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Cold Grilled Chicken
Sweet & Tangy Cole Slaw
Light & Simple Potato Salad
Ripe Peaches with Raspberry Sauce
Please note: the fat in this meal comes almost exclusively from extra-virgin olive oil, a “good fat”. However, if you’re especially concerned about fat or starch, simply omit the potato salad.
Every recipe is easy and fool-proof as can be, and the only equipment required is a blender or food processor and a grill pan. If you don’t have these, run-don’t-walk to the nearest grocery store and buy them. They will simplify your weight loss journey like you wouldn’t believe. With these two simple, easy to find pieces of kitchenware, you can make some of the best low-fat, low calorie goodies around.

Recipes:

Cold Grilled Chicken
Per serving: 100 calories, 1g fat, 0g fiber, 20g protein
2 thin, boneless, skinless chicken breasts
Salt and pepper to taste
Fat-free non-stick grilling spray
Spray a grill pan with non stick spray and bring the heat to high. Season chicken and grill, approximately 2-3 minutes per side, depending on thickness. Cool on a plate, wrap with plastic, and refrigerate overnight.
Before packing for picnic, cut the chicken into 1 inch long strips.

Sweet & Tangy Coleslaw
Per serving: 108 calories, 0g fat, 3g fiber, 5g protein
2 cups cole slaw mix, or 2 cups shredded green and red cabbage, mixed
1 tart green or red apple, thinly sliced
Fresh parsley, chopped
4 tablespoons fat-free plain yogurt
2 tablespoons red wine vinegar
1 lemon, zested and juiced
1 clove garlic, pressed
Combine cole slaw mix or cabbage and apple slices in a large bowl. In a separate bowl, combine parsley, yogurt, vinegar, garlic and zest and juice. Mix well. Pour over salad and toss well.

Light & Simple Potato Salad
Per serving: 304 calories, 31g fat, 1g fiber, 1g protein
8 golfball sized New Potatoes
Salt and pepper to taste
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons reduced-fat mayonnaise
Fresh parsley, chopped
Scrub potatoes but do not peel. Place in deep pot with cold water to cover. Boil for 10 to 15 minutes, or when potatoes are easily pierced with a fork. Drain and cool. In bowl, beat together olive oil, vinegar, mayonnaise and parsley. Quarter potatoes, place in salad bowl, and season with salt and pepper. Pour dressing over salad, and toss well.

Ripe Peaches with Raspberry Sauce
Per serving: 86 calories, 0g fat, 2g fiber, 1g protein
2 large, ripe peaches, sliced
Juice of ½ lemon
½ cup fresh raspberries, or ½ cup thawed frozen raspberries
½ cup fat-free plain yogurt
Sprinkle lemon juice over peach slices and gently combine. In a blender or food processor, combine raspberries and yogurt. Serve peaches with raspberry sauce on the side.