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The New Supermarket: Not Your Mother's Grocery Store

Today's markets emphasize quality, variety, and convenience.

Olive Salad

WebMD Weight Loss Clinic members: Journal 2 tablespoons as 1 serving olives

This dish was inspired by an olive salad I sampled at a nearby supermarket's olive bar. It's wonderful on crackers or as a spread on sandwiches. It can also be used in most recipes calling for tapenade.

1/2 cup black olives, pitted
1/2 cup green olives, pitted
1 teaspoon minced garlic
1 tablespoon capers, drained and rinsed well
2 tablespoons coarsely chopped red bell pepper
1 teaspoon lemon zest, finely chopped
1/8 teaspoon freshly ground pepper (add more to taste if desired)
1 teaspoon Dijon mustard
2 tablespoons extra virgin olive oil

  • Add olives, garlic, capers, red pepper, and lemon zest to the bowl of a small food processor and press "chop" briefly. If you don't have a mini food processor, put the ingredients on a cutting board and chop well with a knife or chopper tool. Add the chopped mixture to a small bowl.
  • Add pepper, mustard, and olive oil to the olive mixture and stir well to blend.

Yield: 1 cup olive salad (8 servings of 2 tablespoons each)

Per serving: 47 calories, 0.2 g protein, 1 g carbohydrate, 4.7 g fat, .6 g saturated fat, 3.7 g monounsaturated fat, 0.4 g polyunsaturated fat, 0 mg cholesterol, 0.3 g fiber, 276 mg sodium. Calories from fat: 90%.

Tuxedo Cookies

WebMD Weight Loss Clinic members: Journal one cookie as 1 cereal bar OR 2 low-fat crackers OR 1 piece pancake OR 1 light dessert + 2 teaspoons margarine light

1/4 cup whole-wheat flour
1/4 cup unbleached white flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
2 ounces unsweetened baking chocolate
3 tablespoons less-fat margarine (with 8 grams fat per tablespoon) or butter
2 tablespoons cooled espresso or double-strength coffee
1 tablespoon chocolate syrup
2/3 cup granulated sugar
1/2 cup egg substitute
2 teaspoons vanilla extract
1 cup white chocolate chips

  • Preheat oven to 350 degrees. Line two thick baking sheets with parchment paper and set aside.
  • Combine flours, baking powder, and salt in a 2-cup measure and stir to blend.
  • Place chocolate chips, baking chocolate, margarine, coffee, and chocolate syrup in a medium-size microwave-safe bowl. Cook in microwave on HIGH for 1 to 2 minutes. Remove from microwave and stir to finish melting the chocolate. Set aside to cool slightly.
  • Add sugar, egg substitute, and vanilla to mixing bowl and beat on medium-high speed for 2 minutes. Reduce to low speed and beat in the chocolate mixture just until combined. Gently fold in the flour mixture with a wooden spoon or rubber spatula.
  • With a cookie scoop, scoop the cookie dough onto the prepared pans. Bake for 8 minutes or until the surface of the cookie is dry (do not overcook). Let the cookies cool on the baking sheet, and then peel them off of the parchment.
  • While cookies are cooling, place the white chips in a 2-cup glass measure. Microwave on LOW until chips are melting, once stirred with spoon (about 1 minute).
  • Dip the edge of each cookie (about a fourth of the cookie) into the melted chocolate and let the chocolate harden by placing the cookies on waxed paper.

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