Beef and artichoke fettuccine recipe by Dr. Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 479-490).

Ingredients:

4 cups cooked fettuccine
1 jar of 6 ounces marinated artichoke heart, sliced in half, marinated reserved
1 small finely chopped onion
½ cup grated Parmesan cheese
1 cup half-and-half
Freshly ground pepper
2 cups cooked roast beef (sliced into strips)
1/ 3 cup chopped toasted pecans

Directions:

In a 10-inch skillet, heat the marinated reserve and cook the onions for 4 minutes. Then, add half and half while constantly stirring the mixture. Add the cheese, artichoke hearts and beef and heat until ingredients are cooked. Serve the noodles with the sauce and sprinkle with pecan and pepper. The recipe is good for 6 servings, containing 320 calories per serving.

Lobster Newburg in Popovers Recipe by Dr Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 459-477). . Kindle Edition.

Ingredients for the popover:

2 eggs
1 cup all-purpose flour
1 cup milk
½ teaspoon salt

Ingredients for the content:

¼ cup margarine
3 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon pepper
2 cups milk
2 cups cut-up cooked lobster
2 cups apple juice

DIRECTIONS:

Prepare the popovers first by preheating the oven to 450 degrees Celsius. While preheating, grease 6 pieces of popover pans. Beat eggs using a hand mixer then add milk, flour and salt. Continue beating until mixture is smooth. Divide the mixture by six and pour into pans. Bake the popovers for 20 minutes at 450 degrees Celsius and another 20 minutes at 350 degrees Celsius. Remove popovers from the oven and set aside.In a 3-quart saucepan, heat margarine until melted then add flour, salt, pepper, and mustard. Cook with constant stirring until smooth, then remove from heat and add the milk. Bring back the pan to the stove until mixture boils. Add lobsters and apple juice and cook until mixture is hot. Place the lobster mixture on top of the pop overs before serving. This recipe is good for 6 servings containing 290 calories per serving.

Poached whitefish with orange sauce by Dr. Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 449-450)

Ingredients:

1 ½ pounds whitefish, divided into 6 portions
3 cups water
2 teaspoons chopped fresh tarragon leaves
½ teaspoon salt
1/ 8 teaspoon pepper
1 small orange, cut into wedges
1 small onion, sliced

Directions:

In a 10-inch skillet, boil water together with tarragon leaves, salt, pepper, orange slices, and onions. Add the fish in boiling water and reduce the boiling to simmer. Cook the fish while the skillet is uncovered for 8 to 10 minutes. Remove the fish from the skillet and serve with the orange sauce. This recipe is good for 6 servings containing 275 calories per serving.

Vegetable Frittata by Dr Eric Masterson from 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook) (Kindle Locations 339-343)

Ingredients:

3 tablespoons vegetable oil
½ cup sliced zucchini
1 small bell pepper, cut into ¼ inch strips
1 small onion, thinly sliced
1 glove of garlic, finely chopped
½ cup coarsely chopped tomatoes
2 teaspoons chopped fresh oregano leaves
2 teaspoons chopped fresh basil leaves
8 eggs
½ teaspoon salt
¼ teaspoon pepper
½ cup shredded mozzarella cheese

Directions:
Sauté zucchini, bell peppers, onions, and garlic in vegetable oil in a 10-inch pan. Add the oregano, basil and tomatoes. Beat eggs, salt and pepper in a bowl and mix in the cheese. Add the egg mixture into the sautéed vegetables and cover to cook for 9 to 11 minutes. Remove the frittata from the pan and slice into 6 slices. This recipe is good for 6 servings containing 210 calories per serving.

Spaghetti and Chicken Sauce Recipe by Dr. Eric Masterson from the 5:2 Diet - The Essential 5:2 Diet Guide: 5:2 Diet Plan And 5:2 Diet Recipes To Lose 15 Pounds In 2 Weeks, Transform Your Body, Prevent Disease And Increase ... Healthy Foods, 5:2 Diet, 5:2 Diet Cookbook

Ingredients:

1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh marjoram leaves
1 teaspoon sugar
½ teaspoon salt
1 cup chopped onion
1 clove garlic, crushed
1 can of 16 ounces whole tomatoes
1 can of 8 ounces tomato sauce
1 ½ cups cut-up cooked chicken
4 cups cooked spaghetti

Directions:

Mix all the ingredients in a 3-quart sauce pan except for the spaghetti noodles and chicken. Heat the sauce until it boils. Afterwards, reduce heat to simmer for 1 hour. Add the cooked chicken and heat for another 10 minutes. Divide noodles and sauce into 6 portions and serve. This recipe is good for 6 servings containing 230 calories per serving.