Diet Chocolate

Guilt-Free Meals & Desserts

Give these savory recipes a try! Easy to make and on the lighter side that will have you wanting more!

Roasted Pork Loin, Butternut Squash and Green Beans



3 T olive oil

¼ c Red Wine Vinegar

1T Rosemary, dried

1 T Thyme, dried

2 t Salt

2 t Pepper

1 T  Worcestershire

3 Garlic Cloves, minced

1 Pork Loin 1-2 lbs


1 Butternut Squash, cubed

1 lb Green Beans, fresh & trimmed

2 T Olive oil

Salt and pepper

  1. Preheat oven to 375 degrees.
  2. Whisk together olive oil, red wine vinegar, rosemary, thyme, salt, pepper, Worcestershire and garlic cloves for the marinade. Place pork in sealable baggie or Tupperware and cover with marinade. Let marinade for 4 hours or overnight.
  3. For the butternut squash, peel, deseed and cube. Place in glass baking dish and toss with olive oil, salt and pepper. Bake for 20 min
  4. For green beans sauté in oil and season with salt and pepper until tender. About 8-10 min.
  5. Place pork loin on baking sheet and bake for 20 min or until internal temperature reaches 145 degrees.

Grilled Pork Spare Ribs with Cauliflower Mashed Potatoes and Broccoli


For the Rub

3 T Paprika

3 T Onion Powder

3 T Garlic Powder

1 T Salt

2 T Black Pepper

¼ c Brown Sugar

3 T Rosemary

For the Ribs

5 lb Pork Spare Ribs

For the Cauliflower Mashed Potatoes

1 Large head cauliflower

3 T Garlic, minced

1/3 c Romano cheese, shredded

Salt & Pepper to taste

For the Broccoli

2 Heads Broccoli, chopped

1 T Olive Oil

Salt & Pepper to taste

  1. Preheat grill to medium.
  2. Combine all ingredients in the rub and mix together.
  3. Rub the ribs with spice mixture then wrap in foil and place on grill. Grill for thirty minutes wrapped. Unwrap and grill for another 15-20 min until ribs are cooked through or 145 degrees.
  4. Boil or steam cauliflower about 10-15 min until tender. Drain water if boiled and place in food processor along with garlic, cheese and salt & pepper. Pulse until cauliflower resembles chunky mashed potatoes.
  5. Drizzle broccoli with oil and mix with salt and pepper. Make a foil pouch for the broccoli and place on grill for the last 15-20 min of cooking time for the ribs.

Citrus Chicken and Vegetable Foil Pack

Serves 4


4 Skinless Chicken Breasts

1 lb Asparagus

2 Lemons

8 Garlic Cloves, crushed

1 T Italian Seasoning

1 tsp Garlic Powder

Salt and Pepper

2 T Butter, melted


  1. Preaheat oven or grill to 400 degrees.
  2. Mix together melted butter, garlic, Italian seasoning, garlic powder, salt and pepper along with the juice of one lemon. Set aside
  3. Prepare four pieces of foil (make sure they are large enough to wrap around the chicken and asparagus and seal edges). Place one chicken breast on each piece of foil followed by the asparagus.
  4. Thinly slice the second lemon and place on top of the chicken and asparagus. Pour butter and spice mixture over the chicken and asparagus and seal tightly.
  5. Bake in oven for 20 min or until chicken is cooked through or grill for 8-10 min per side until chicken is cooked through.

Seared Lemon Pepper Cod with Basmati Rice and Brussels Sprouts


For the Cod

4 4-6 oz Cod Fillets

1 T Lemon Pepper

1 Lemon, cut into wedges

2 T Olive Oil

For the Rice

1 C Basmati rice

2 T Chicken Bouillon

For the Brussels Sprouts

1/2 lb Brussels Sprouts

2 T Olive Oil

Salt & Pepper

  1. Preheat oven to 375 degrees.
  2. Boil 1 c water with bouillon. Once water is boiling, add rice, cover and reduce heat to medium low for 15 min. Make sure you check on amount of water so rice doesn’t burn.
  3. Coat brussels sprouts with oil, salt and pepper. Place on cookie sheet and bake for 15-20 min or until tender.
  4. For the cod, sprinkle with lemon pepper. Drizzle olive oil in the pan and heat up. Once pan is heated place cod in and sear for 2-3 minutes per side. Make sure fish is cooked through or reaches an internal temperature of 145 before serving. Squeeze lemon over fish and serve.

Salmon En Papillote


Compound Butter

4 T Butter, softened

2 T Parsley, fresh chopped

2 T Dill, fresh chopped

2 T Basil, chopped

1 t Pepper


4 6oz Salmon Fillets

2 t Salt

2 t Pepper

8 Garlic Cloves, whole & smashed

1 Lemon, sliced

4 Sheets of Parchment Paper


1 lb Green Beans, fresh & trimmed

¼ Red Onion, thinly sliced

2 C Shredded carrots


  1. Preheat oven to 450 degrees.
  2. In a bowl mix together all ingredients for the compound butter, refrigerate for 1 hour.
  3. For the salmon en papillote layer the carrots and sliced onions on one sheet of the parchment paper and top with the salmon. Sprinkle salt and pepper on the salmon, top with two slices of lemon, two of the garlic cloves and 1 T of the compound butter.
  4. To close the en papillote, fold paper over until it meets up with the other side. From there, crimp the edges starting from either the top or the bottom. This works best by folding the edges on itself about a half inch at a time. Continue folding until you get to the bottom. The whole pouch should be sealed tight. Repeat this for the remaining servings.
  5. Cook in oven for 8-10 minutes or until cooked all the way through. Paper will be puffed up and browned. When opening the pouch be careful of the steam that will escape when cut into.

Grilled Chicken & Vegetable Kabobs


3 Chicken Breasts, cut into 1’’ chunks

1 Red Bell Pepper, cut into large chunks

1 Green Bell Pepper, cut into large chunks

1 pint Cherry Tomatoes

2 lb Button Mushrooms, whole

1 large Red Onion, cut into large chunks

2 T Cajun Seasoning

1 T Garlic Powder

1 t Salt

1 T Pepper

3 T Lemon Juice

2 T Olive Oil

  1. Preheat Grill to 350-400 degrees.
  2. Cut the chicken into chunks and cover with Cajun seasoning, garlic powder, salt, pepper, lemon juice and olive oil. Mix together and let marinade while you cut the vegetables.
  3. Cut all vegetables except mushrooms and place in bowl. Drizzle with olive oil.
  4. Start skewering, in any order stack chicken and vegetables on skewer.
  5. Grill for 15-20 min or until chicken is cooked through at 165 degrees.