1 lb. hamburger
1 medium onion, diced
1 green pepper, diced
1 8-oz. can tomato sauce
2 cloves of garlic
Cayenne to taste
8 Boston lettuce leaves for serving

Add broth to a deep skillet and sauté onions and garlic until translucent, then add beef and brown. Add the rest the ingredients except lettuce and simmer for an hour. Serve ¼ of sloppy joes on 2 Boston lettuce leaves. Makes 4 servings.

1 serving = 1 protein and 1 vegetable

From The Skinny Coach Solution Recipe book
You can get your own here

“Wayne and I are both looking great AND feeling great. Some of the clothes I couldn’t even get into when I started this are now too loose. To be honest, I never really expected this degree of success. And Wayne is really impressive: not only is he thinner, but he’s much more active. He’s stepping up for yard chores I figured he’d never do. The “makeover” is extending into our whole lives!”

-Becky and Wayne are a married couple in Riverside.

1 mango peeled
½ c. onion
1 small jalapeno, seeded
¼ c. cilantro
¼ cup red bell pepper

Wash and dice all ingredients, combine and refrigerate fro at least 2 hours to let flavors meld.

1 c = 1 fruit

1 T. olive oil
4 (6-ounce) skinless salmon fillets
1 can (28-ounce) whole tomatoes in juice
1 small onion, chopped
1 T. capers, drained and chopped
4 C. zucchini, sliced
2 T. fresh lemon juice

In a skillet, heat oil on medium-high until hot. Evenly season salmon on both sides with salt and pepper. Add salmon to skillet and cook 3 minutes. Reduce heat to medium; turn salmon over and cook 3 to 5 minutes longer or until opaque throughout. Meanwhile, drain tomatoes, reserving 1/4 C. juice. Chop tomatoes.

Transfer salmon to plate; cover with foil to keep warm. To same skillet, add onion and cook 5 minutes or until tender. Stir in tomatoes with reserved juice and heat to boiling. Cook 2 minutes or until sauce thickens, stirring. Remove skillet from heat and stir in capers. Steam zucchini, then toss with lemon juice. Place each salmon filet over 1 C. zucchini and top with 1/4 of the sauce. Makes 4 servings.

1 serving = 1 protein, 1 vegetable and 1/4 fat