Body for Life Recipes


Body for Life Recipes are from the Author of Body for Life Bill Phillips. Eating for Life contains 150 juicy recipes for your Body for Life Diet. While I can't list 150 of them here, I can share with you several that look quite tasty! 

Tuna Casserole served on a plate with a fork on the right hand side of the plate, the tuna contains peasAlbacore Tuna Casserole


Servings: 4
Preparation Time: 35 minutes

Ingredients

4 portions rotini pasta (about 8 oz uncooked) 
2 cans (6 oz) albacore tuna, water packed, drained
1 can (10 oz) low-fat, reduced-sodium cream of mushroom soup, condensed
0.5 cup skim milk
1 cup frozen peas 

Directions

1. Preheat over to 350F
2. Prepare rotini pasta according to its package directions 
3. Lightly coat an 8" x 8" baking disk with cooking spray
4. Place cooked pasta in baking dish and add tuna, soup, skim milk and peas; mix well.
5. Bake uncovered until the casserole begins to bubble, about 20 minutes. 
6. Remove casserole from oven and let stand for 5 minutes. Then divide into 4 portions, serve and enjoy! 

Grilled Fish Soft Tacos


Servings: 4
Preparation Time: 35 minutes 

Ingredients 

1 Tbsp olive oil
4 limes, halved, divided
5 cloves garlic, minced, divided
2 tsp ground cumin, divided
4 portions swordfish or tuna (about 1.5 lbs)
1 ripe avocado, peeled, pitted and diced
0.25 red onion, minced
2 jalapenos, seeded and minced
2 Tbsp fresh cilantro, chopped
8 (6 inch) flour tortillas
8 lettuce leaves 

Directions

1. Preheat grill to medium
2. Combine olive oil, juice of 3 limes, 4 garlic cloves and 1 tsp cumin in a shallow bowl or pie plate. Then add fish to this marinade and let it soak up the flavors for 15 minutes at room temperature, turning once after about 7 minutes. 
3. While fish is marinating, in a separate small mixing bowl, stir together the remaining lime juice, garlic and cumin with diced avocado, onion, jalapenos and cilantro. 
4. Place marinated fish on hot grill and cook for approximately 5 minutes, turn and grill for approximately 5 more minutes, until opaque throughout. Place cooked fish on a cutting board, let it cool slightly, then slice into thin strips.
5. While the grill is still hot, place tortillas directly on it and grill them for about 30 seconds on each side. 
6. Place two tortillas on each plate. Put a lettuce leaf in each tortilla, fill with a portion of grilled, sliced fish, and top with tangy avocado salsa. Fold the tortillas over, serve and enjoy! 

Creamy Salsa Dip


Servings: 2
Preparation Time: 10 minutes

Ingredients

1 cup low-fat cottage cheese
0.5 cup salsa
0.5 cup fat-free plain yogurt
1 jalapeno, seeded and chopped
2 (8 inch) flour tortillas
2 cups fresh vegetables of your choice

Directions

1. Preheat oven to 400F
2. Blend cottage cheese, salsa, yogurt and jalapeno in a food processor or blender until smooth, about 30 seconds.
3. Cut each tortilla into 12 wedges and place on a baking sheet. Bake for about 7 minutes, until lightly browned.
4. Divide dip into 2 portions and place in 2 small bowls. Surround each with a portion of baked tortilla chips and half of the fresh vegetables. Serve and enjoy! 

Egg Salad Sandwich


Servings: 1
Preparation time: 10 minutes

Ingredients 

4 hard-boiled eggs, peeled
1 Tbsp Miracle Whip Free
1 Tbsp mustard
0.5 stalk celery, sliced
0.25 red bell pepper, chopped
1 tsp sweet pickle relish
1 Tbsp fresh parsley
1 slice whole-grain bread
1 lettuce leaf
0.25 avocado sliced 

Directions

1. Chop 1 whole egg. Then discard the yolks from the 3 other eggs and chop the whites. 
2. In a small mixing bowl, combine chopped eggs, Miracle Whip, mustard, celery, bell pepper, pickle relish and parsley. 
3. Toast whole-grain bread and place on a small plate. Top with lettuce leaf, egg salad and avocado slices. Serve and enjoy! 

More Body for Life Recipes 

Fired Up Chicken Pita


Servings: 1
Preparation Time: 10 minutes

Ingredients 

1 portion cooked chicken breast
0.5 cucumber, peeled, diced
1 tomato, diced
1 slice red onion, chopped
Ground red pepper, to taste
1 Tbsp fat-free plain yogurt
Hot pepper sauce, to taste
1 pita, cut in half 

Directions

1. Sliced cooked chicken breast into bite-size pieces. In a medium mixing bowl, combine chicken, cucumber, tomato, onion, red pepper, yogurt and hot pepper sauce; mix well. 
2. Spoon the chicken mixture into the pita. Serve and enjoy! 

Breakfast Burrito


Servings: 1
Preparation Time: 10 minutes

Ingredients

1 (8-inch) whole-wheat tortilla
1 whole egg
3 egg whites
1 lettuce leaf
2 Tbsp fat-free refried beans
1 Tbsp reduced-fat cheddar cheese, shredded
0.25 cup salsa, divided

Directions 

1. Lightly coat a medium nonstick skillet with cooking spray and place over medium heat. Place tortilla in the skillet and warm for 30 seconds, turn and warm the other side for 30 seconds. Place the warmed tortilla on a small plate. 
2. Whisk the egg and egg whites together. Pour into warmed skillet and cook, stirring occasionally, until set.
3. While the eggs are cooking, place the lettuce leaf on the tortilla and spread the refried beans over the lettuce leaf. Top the beans with cooked eggs, shredded cheddar cheese and 2 Tbsp of salsa.
4. Roll it up and top with remaining salsa. Serve and enjoy! 

Ham and Egg Sandwich


Servings: 1
Preparation Time: 10 minutes

Ingredients 

1 whole egg
3 egg whites
2 Tbsp skim milk
0.125 tsp ground black pepper (one-eighth) 
2 slices whole-wheat bread
1 slice lean ham
1 slice reduced-fat cheddar cheese

Directions 

1. Lightly coat a small nonstick skillet with butter-flavored cooking spray and place over medium heat.
2. In a small mixing bowl, whisk together egg, egg whites, skim milk and black pepper. Pour egg mixture into skillet and stir until set. Remove from skillet and set aside. 
3. Lightly respray the skillet and add one slice of bread. Layer with ham, cooked eggs and cheese. Top with remaining bread slice.
4. Cook over medium heat until bottom is golden brown, about 3 minutes. Turn and cook for another 2 minutes or until the cheese is melted and the bread is golden brown. Serve and enjoy! 


› Body for Life Recipes
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