Read my story and why I felt this cookbook would make it easier for others to lose weight on the 6 Week Body Makeover.

Three free recipes to try that are compatible with the 6 Week Body Makeover weight loss Program. We have taken all the guess work out of portion size and body type compatibility.

The handy table shows you what you can eat by meal and body type as well as serving size.

I hope you enjoy these. There are 125 more in the cookbook.

14 ounces boneless, skinless chicken breasts
3 cups fat-free, no sodium chicken broth (more if needed)
1/2 pound tomatillos, husks removed
2 stalks celery, sliced
1 bunch cilantro, chopped
1 clove garlic, chopped
1/2 medium onion, chopped
2 jalapenos, chopped

Place chicken in large saucepan. Add about 1" broth or enough to steam chicken. Bring to a boil, then reduce heat, cover and cook until chicken is no longer pink, about 15 minutes.

Place tomatillos, celery, cilantro, garlic, onion, chiles and 1 cup broth in another saucepan. Bring to a boil, cover and simmer 2 minutes or until soft. Pureé sauce in blender or food processor. Return sauce to pan and cook gently, 10 minutes.

Place drained chicken pieces in large skillet. Add sauce. Cover and simmer until chicken is tender, about 30-45 minutes. 6 Servings

Each serving equals:
2 oz Protein B
2 tbsp Vege A

1-1/2 tsp paprika
1 tsp low-sodium Worcestershire Sauce
1/2 tsp dried thyme
1/4 tsp freshly ground black pepper
13 ounces boneless, skinless chicken breasts
3 cups red potatoes, thinly sliced
3/4 cup green bell pepper, chopped
1/2 cup onion, chopped
1 clove garlic, finely chopped
1/3 cup fat-free, low sodium chicken broth
fresh thyme sprigs, optional

Combine paprika, worcestershire sauce, dried thyme and pepper. Rub over chicken.

Combine potatoes, bell pepper, onion, and garlic in a large bowl. Heat a large, non-stick skillet that has been sprayed with cooking spray, over medium-high heat. Add the potato mixture and cook for 5 minutes, stirring occasionally. Add broth, cover, reduce heat and simmer for 5 minutes. Uncover, add chicken to pan, nesting into vegetable mixture.

Cover and cook for 20 minutes or until the vegetables are tender and chicken is done.

Garnish with fresh thyme sprigs if desired. 6 Servings

Each serving equals:
2 oz Protein B
1/2 cup Carb A

10 ounces potatoes
cooking spray
black pepper

Preheat oven to 450°F.

Thoroughly scrub potatoes. Slice 1/4" thick. Place in a single layer on a baking sheet that has been lightly sprayed with cooking spray. Sprinkle with pepper.

Bake 10 minutes. Turn each slice over, sprinkle with pepper and bake 10 minutes longer. 2 Servings

Each serving equals:
1/2 cup Carb A

Try 3 recipes from the cookbook absolutely free:

Chicken in Green Sauce Chicken cooked in a homemade green tomatillo sauce. Delicioso!

Chicken with Paprika and Potatoes An all-in-one meal. What could be easier?

Crispy Potato Slices This recipe satisfies my craving for fried potatoes. I love potatoes!

Plus get your free bonus of 30 summer lemonade recipes.