The Recipe that Helped Jessica Simpson Lose 8 Pounds in 2 Weeks
Related: 21 Ways to Burn Fat Faster
Today, nearly 60 pounds later, and with the added incentive of her upcoming wedding to keep her motivated, Jessica is not only back at her fighting weight, but says what was once a diet plan has turned into a lifestyle choice. Here, Jessica shares the recipe for Italian Baked Egg and Vegetable Ramekins, one of her favorite meals from the plan.
Italian Baked Egg and Vegetable Ramekins
1 pound plum tomatoes, cut into 1-inch chunks
1 red bell pepper, cut into 3/4-inch pieces
1 zucchini, quartered lengthwise, cut crosswise into ¾-inch chunks
1 onion, halved lengthwise, sliced
2 large garlic cloves, minced
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
4 large eggs
¼ cup grated fat-free Parmesan cheese
1. Heat oven to 400°F and spread a large, shallow roasting pan with nonstick spray.
2. Put tomatoes, pepper, zucchini, onion, garlic, basil, salt, and pepper in pan and spray with nonstick spray; toss to coat. Roast, stirring occasionally, until vegetables are browed and crisp-tender, about 30 minutes.
3. Spray 8- or 10-oz ramekins or custard cups with nonstick spray. Divide vegetables evenly among cups. Make a well in the center of the vegetables and carefully break 1 egg into each cup. Sprinkle with Parmesan cheese. Place cups on baking sheet and bake until eggs are just set, 20 to 25 minutes.
Cook's note: To make it a meal, serve baked eggs with reduced-calorie whole-wheat toast.
Makes 4 servings.
Per serving (1 ramekin): 157 cal, 6 g total fat, 2g sat fat, 0g trans fat, 191 mg cholesterol, 455 mg sodium, 15g carb, 3g fiber, 12g protein, 142 mg calcium.
PointsPlus value: 4
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