'Best Life Diet Cookbook' Recipes

Jan. 6, 2009 — -- In December, Oprah Winfrey made headlines when she went public with her struggle with weight gain by showcasing her 200-pound self posed next to an earlier, skinnier picture of herself on the cover of O magazine.

Now, with the launch of her "Best Life" series on her television show this week, Winfrey is taking aim at the unhealthy habits that led to that weight gain and looking to friend and fitness guru Bob Greene for help.

Greene's cookbook "The Best Life Diet Cookbook" is coming to the rescue for the media mogul and "Good Morning America" was able to sneak a peak at some of the recipes from the book she might be following.

Check out those recipes below and click here for other meal ideas from GMA's recipe index.

A Day in the Best Life

Check out a typical day for those eating in line with the "Best Life":

Breakfast:

Creamy Strawberry Breakfast Smoothie (See recipe below from "The Best Life Diet" revision.)

Whole wheat toast spread with 1 tablespoon peanut butter

Lunch:

Chicken Noodle Soup (See recipe below from "The Best Life Diet Cookbook.")

Green salad with 100 calories of dressing of your choice (preferably olive oil based)

Calcium-Rich Snack:

Slim-Fast Optima Shake, any flavor

Dinner (All recipes from "Best Life Diet Cookbook," see below):

Baked Pork Tenderloin

Corn Pudding

Quinoa and Grapefruit

Treat (called "Anything Goes" in the "Best Life Diet"):

Grape Crumble (See recipe below, from "The Best Life Diet Cookbook.")

Creamy Strawberry Breakfast Smoothie

Yield: 2 servings

Ingredients:

2 cups Silk Vanilla Plus Fiber Soymilk

2 cups frozen strawberries

1 tablespoon honey

Directions:1. Combine all the ingredients in a blender and blend until smooth.

Nutrition Information (approx.):

Per serving: Calories (209), Protein (7g), Carbohydrates (40g), Dietary Fiber (10g), Sugars (26g), Total Fat (4g), Saturated Fat (1g), Cholesterol (0mg), Calcium (336mg), Sodium (100mg)

Chicken Noodle Soup

Yield: 4 servings

Introduction:

4 cups low-sodium chicken broth

1 quart water

4 skinless boneless 1/2 chicken breasts (about 1 pound total), cut into bite-sized pieces

2 medium carrots, chopped

1 onion, finely chopped

1 stalk celery, chopped

1/2 cup fresh Italian parsley

1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried

1 teaspoon chopped fresh thyme, of 1/2 teaspoon dried

7 ounces (1/2 package) whole grain or fiber-enriched thin spaghetti

Heaping 1/4 teaspoon salt

Directions:

1. In a large pot, bring the broth, water and chicken to a boil. Add the carrots, onion and celery, parsley, rosemary and thyme.

2. Reduce the heat to low and simmer for 10 minutes.

3. Add the cooked pasta and salt. Serve it as soon as it simmers.

Nutrition Information (approx.):

Per serving: Calories (337), Protein (7g), Protein (34g), Carbohydrates (43g), Dietary Fiber (7g), Sugars (5g), Total Fat (3g), Saturated Fat (0g), Cholesterol (66mg), Calcium (45mg), Sodium (214mg)

Baked Pork Tenderloin

Yield: 4 servings

Introduction:

4 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons chili powder

2 tablespoons dark brown sugar

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon cinnamon

1/2 teaspoon unsweetened cocoa powder, such as Hershey's Natural Cocoa

1/4 teaspoon salt

1 pound pork tenderloin

Directions:

1. Preheat the oven to 375°F.

2. Combine the garlic, oil, chili powder, sugar, cumin, oregano, cinnamon, cocoa and salt in a food processor and process until it becomes a paste, about 2 minutes.

3. Rub the pork with the mixture and allow to marinate at room temperature for 1 hour or in the refrigerator for up to 24 hours.

4. Place in a baking pan and bake for 20 to 25 minutes, or until the internal temperature reaches 140°F. (The temperature will rise while it is resting.) Let rest for at least 10 minutes before slicing. Slice into 1/2-inch-thick slices and serve.

Nutrition Information (approx.):

Per serving: Calories (204), Protein (25g), Carbohydrate (8g), Dietary Fiber (2g), Sugar (5g), Total Fat (8g), Saturated Fact (2g), Cholesterol (74mg), Calcium (41mg), Sodium (243mg)

Corn Pudding

Yield: 4 servings

Introduction:

1 cup water

1 cup almond, soy or fat-free milk

1/2 cup cornmeal, preferably whole grain

2 teaspoons chopped fresh sage

1 cup corn, cut off the cob, or frozen

1/8 teaspoon salt

Black pepper to taste

Directions:

1. Bring the water and milk to a boil in a medium-sized pot. Add the cornmeal, whisking the whole time you are adding it. Add the sage.

2. Reduce the heat to low and simmer for 5 minutes, stirring continuously. Add the corn, salt, and pepper. Serve.

Nutrition Information (approx.):

Per serving: Calories (133), Protein (5g), Carbohydrates (27g), Dietary Fiber (2g), Sugars (2g), Total Fat (1g), Saturated Fat (0g), Cholesterol (1mg), Calcium (95mg), Sodium (116mg)

Quinoa and Grapefruit

Yield: 4 servings

Introduction:

3/4 cup quinoa, rinsed

1 red or pink grapefruit, sectioned, pith removed

2 tablespoons finely chopped spring onions (scallions)

1 tablespoon olive oil

1/2 cup chopped fresh herbs, such as sorrel, Italian parsley, mint, or a mix of these

1/8 teaspoon salt

Black pepper to taste

24 sprays Wish-Bone Red Wine Vinaigrette Spritzer or 2 tablespoons olive oil and 1 tablespoon red wine vinegar

Directions:

1. Place the quinoa in a medium-sized pot and cover with water. Bring to a boil and cook until the quinoa starts to get translucent around the edge, about 5 minutes. Drain the quinoa.

2. Combine the quinoa, grapefruit, green onions, oil, herbs, salt and pepper in a medium bowl.

3. Spray with the dressing, toss gently and serve.

Nutrition Information (approx.):

Per serving: Calories (183), Protein (5g), Carbohydrates (28g), Dietary Fiber (3g), Sugars (5g), Total Fat (5g), Saturated Fat (1g), Cholesterol (0mg), Calcium (38mg), Sodium (133mg)

Grape Crumble With Frozen Grapes

Yield: 4 servings

Serve this elegant dessert warm out of the oven with frozen grapes as a garnish. You can also crush the frozen grapes in a blender to make a mock sorbet. You'll get a taste of sweet and the health benefit of antioxidants from the grapes.

Introduction:

3/4 cup seedless green grapes, cut in half

3/4 cup oatmeal

1/4 teaspoon baking powder

2 tablespoons soy milk or fat-free milk

2 tablespoons olive oil

1 tablespoon honey

3 1/4 cups red, black or a mixture seedless grapes

Directions:

1. Place the green grapes on a sheet pan in the freezer for at least 3 hours.

2. Preheat the oven to 375°F.

3. Combine the oatmeal, baking powder, milk, oil and honey in a food processor and blend for 1 minute.

4. Place the red grapes in a 9-inch pie plate. Cover with the oatmeal mixture and bake for 20 minutes.

5. Garnish with frozen green grapes and serve.

Nutrition Information (approx.):

Per serving: Calories (198), Protein (3g), Carbohydrates (31g), Dietary Fiber (2g), Sugars (20g), Total Fat (8g), Saturated Fat (1g), Cholesterol (0mg), Calcium (54mg), Sodium (37mg)