Food, oh how we love to love it, but sometimes the foods we think we love the most don’t seem to love us back. At Central Pasco Weight Loss Centers we think that is a fallacy; we believe the foods that are good for us can also be good to us—yum. Good nutrition, low calorie content, and delicious taste can co-exist. We know this to be true. So we have created a great list of fabulous, delicious healthy food recipes so you can launch your journey to good health. You’ll love the recipes, and your body will love you for it!

vegspinach0-150x142Vegetarian Spinach Mushroom Stir Fry


  • 350g Chinese leaf or white cabbage (chopped in fine strips)
  • 50g Baby watercress
  • ½ Medium red onion
  • ½ Red sweet pepper
  • 10 Fresh spinach leaves
  • 200g Oyster mushrooms (sliced)
  • 2 tablespoons of sweet chili sauce
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of olive oil
  • Salt and pepper


Pre heat wok/large frying pan and add olive oil for about 20 seconds. Add finely chopped onions and sliced pepper. Once onions reach soft stage, add mushrooms, cabbage and spinach. Add rice vinegar and sweet chili sauce and stir gently for about 4 minutes. Serve hot and decorate with watercress.
Nutritional Information:

Servings Per Recipe: 4
Amount Per Serving:
Calories: 76.4
Total Fat: 4.8 g
Cholesterol: 0.0 mg
Sodium: 58.4 mg
Total Carbs: 7.1 g
Dietary Fiber: 2.6 g
Protein: 3.4 g

turkey_rata0-150x142Turkey Ratatouille


  • 4 tablespoons olive oil – divided
  • 2 pounds turkey cutlets
  • 1 Japanese or small Italian eggplant – cut 3/4″ cubes
  • 1 small zucchini – cut 3/4″ cubes
  • 1 small red pepper – cut 3/4″ pieces
  • 1 cup sliced mushrooms – (4 oz)
  • 2 garlic cloves – pressed
  • 1/2 cup tomato puree
  • 1 teaspoon dried basil
  • 1/4 packet sugar substitute
  • Salt – to taste
  • Freshly-ground black pepper – to taste


Heat 1 tablespoon oil in a large skillet over medium heat. Sprinkle cutlets with salt and pepper. Cook cutlets 3 minutes per side, just until lightly golden and cooked through. Transfer to a plate.

Heat remaining oil in skillet. Add eggplant, zucchini, and red pepper. Cook 5 minutes, stirring occasionally.Add mushrooms, garlic, tomato puree, basil, and sugar substitute. Mix well; bring to a boil. Cover, reduce heat to low and simmer 5 minutes. Season to taste with salt and pepper. Return turkey and accumulated juices to skillet. Cook, uncovered 3 minutes until turkey is heated through.
Nutritional Information:

Servings Per Recipe: 8
Amount Per Serving:
Calories: 85.0
Total Fat: 1.8 g
Cholesterol: 4.7 mg
Sodium: 160.8 mg
Total Carbs: 14.4 g
Dietary Fiber: 3.5 g
Protein: 3.9 g