Cheater's Diet: 3 Easy Dinner Ideas

The Cheater’s Diet was created by nutritionist, Marissa Lippert. This diet claims that individuals can lose up to 20 pounds in just 8 weeks by still eating and drinking all the things they love. The Cheater’s Diet is specifically designed for women and is broken down into weekly sections that include goals, a shopping list and a food journal. This diet includes an array of tips, or cheats, to help individuals make their life healthier. Recommendations include how to cook, how to grocery shop, how to afford good food, how to handle over-indulging and how to best stay satisfied. Below are easy dinner ideas recommended for ladies on the Cheater’s Diet. On this diet, dinner should be between 400 to 600 calories.

Dinner #1: Eggs with Fresh Chives and Mozzarella

  • 1 egg
  • 2 egg whites
  • 1 tsp olive oil
  • 2 tbsp part-skim mozzarella cheese, grated
  • 1tsp chives, minced
  • 1 slice whole grain toast
  • Salt and pepper to taste

For a quick weeknight meal, recreate breakfast for dinner. This savory meal is easy and low calories. Simply whisk eggs and egg whites together in a small bowl until blended. Season with salt and pepper.

Heat a small skillet over medium high heat. Heat oil and add eggs. Cook for 30 to 45 seconds. Using a good spatula, scramble lightly to cook eggs evenly. Add the cheese and chives, and cook for 30 to 60 seconds or until the egg is fully cooked. Serve with a side of whole grain toast.

Dinner #2: Ginger-Soy Stir Fry

  • 4 oz extra firm tofu packed in water
  • ½ tbsp soy sauce
  • 1 tsp honey
  • 1 ½ tbsp water, divided
  • 1 cornstarch
  • 1 ½ tsp peanut oil
  • 1 garlic clove, minced
  • 1 tsp ginger, minced
  • ½ red bell pepper, seeded, cored and julienned
  • ½ cup snow pears
  • ½ carrot
  • ¾ cup brown rice (or soba noodles), cooked

Drain the tofu and press between two paper towels to remove excess water. Cut into cubes and place in a bowl. In a separate bowl, whisk soy sauce, honey and 1 tbsp water together. Pour over tofu and let marinate for 10 minutes.

Next, mix the cornstarch and remaining water together until they form a paste. Heat ½ tsp oil in a large sauté pan, and add the tofu to the pan and sauté for 1 to 2 minutes. Set aside.

Add remaining oil to the sauté pan, along with the garlic and ginger, and sauté for 30 seconds. Add remaining vegetables and sauté until tender, 2 to 3 minutes.

Add the tofu back to the pan, and cook entire dish together for 2 minutes. Stir in the cornstarch mixture and cook until sauce thickens. Serve meal with ¾ cup brown rice.

Dinner #3: Balsamic Glazed Steak

  • 4 oz lean steak (filet mignon)
  • 1 tbsp onion, chopped
  • 1 tbsp balsamic vinegar
  • 6 to 7 asparagus spears
  • 1 tsp lemon zest
  • Pinch sugar
  • Salt and pepper to taste

Heat a covered pan with nonstick spray over medium-high heat. Add the meat and cook until it reaches desired doneness. Remove steak and keep warm. Fill a medium pot with 1 to 2 inches of water and bring to a boil. Place asparagus into the water and steam for 4 to 5 minutes. Add onions to the sauté pan, and cook on medium high for 6 to 8 minutes. Add in vinegar and a pinch of sugar; bring to a boil and cook until slightly reduced. Removed from heat. Drain the asparagus and top with lemon zest. Plate the steak and asparagus; top the steak with the onion and balsamic glaze.


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