Good Morning America: Trisha Yearwood Lost 30 Pounds Through Zumba And Portion Control

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Trisha Yearwood’s Weight Loss Secret: Portion Control & Zumba

Country singer and host of Food Network’s Trisha’s Southern Kitchen, Trisha Yearwood, lost thirty pounds and visited Good Morning America to share her secret. “It’s about eating less and moving more,” Trisha said. She said that her weight, just like that of anyone else, is a struggle and a battle. She said she has that same inner dialogue about whether to eat the cookie or not eat the cookie. “Sometimes you win the battle and eat the cookie,” she said. She suggested allowing yourself to have your guilty pleasure every once in awhile, but always be mindful of what you are putting into your body. Trisha also attributes some of her weight loss to Zumba, the choreographed dance exercise class. She said she was obsessed with Zumba after just one class. She said she loves it because it makes you feel like you can dance and burns calories while doing so.

Trisha Yearwood shares southern cooking recipes.

Trisha Yearwood shares southern cooking recipes.

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Trisha’s Southern Kitchen: Edamame Hummus & Chicken Piccatta

Trisha brought along an appetizer, lunch dish, and entree to share with Good Morning America. She first shared her edamame hummus dip. The dip is similar to regular hummus, made with olive oil, lemon juice, and cayenne pepper, but instead of using garbanzo beans as a base, Trisha opts for an edamame base. The lunch dish she made was mini-meatballs made with a mixture of lean ground meat and pork, a healthier option for meatballs. And finally, she shared with us her chicken piccatta, breaded in egg, flour and parmesan cheese, with a marinated vegetable salad on the side.

If you like these recipes, be sure to try more of Trisha Yearwood’s meal ideas:

Trisha Yearwood Spicy Edamame Hummus Recipe

Ingredients

  • 4 large unpeeled garlic cloves
  • 16-ounces edamame beans, shelled
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 4 tablespoons olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cup finely chopped fresh cilantro
  • Pita chips for dipping

Directions

  1. In a medium skillet over medium heat, roast the garlic and turn frequently until light brown. Remove from heat, cool, and  remove the skins. Set aside.
  2. Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
  3. Transfer the garlic into a food processor and chop coarsely.
  4. Add the beans, salt, cayenne pepper, and cumin. Process in the food processor, adding the reserved water a little at a time until smooth (you may not need to add all of the water).
  5. Add the olive oil, lime juice, and cilantro. Pulse to combine.
  6. Use pita chips for dipping.

Trisha Yearwood Mini-Meatballs Recipe

Ingredients

  • 2 pounds lean ground beef
  • 1/2 pound ground pork
  • 2 cups Italian-flavored breadcrumbs
  • 4 medium eggs, lightly beaten
  • 1 cup milk
  • 1/2 cup finely chopped fresh parsley
  • 2 minced garlic cloves
  • 1 minced medium onion
  • Salt and pepper

Directions

  1. Preheat the oven to 350.
  2. In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, eggs, milk, parsley, garlic, onion, salt and pepper.
  3. Chill in the refrigerator for 30 minutes.
  4. Shape the meat into balls and place on a foil-lined shallow baking pan.
  5. Bake 30 minutes for medium or 25 minutes for bite-sized.
  6. Stick toothpicks in the finished meatballs to serve as an appetizer.

Trisha Yearwood Chicken Piccata Recipe

Ingredients

  • 1/4 cup olive oil
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup Parmesan cheese, grated
  • 1 pound thinly sliced boneless skinless chicken breasts
  • 5 tablespoons butter
  • 1/2 teaspoon minced garlic
  • 1 cup chicken broth
  • One 3 1/2-ounce jar capers, rinsed and drained
  • 1 tablespoon fresh lemon juice
  • 1 1/2 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh parsley
  • Cook’s Note: You can substitute frozen green peas for capers.
  1. Heat the olive oil in a large skillet over medium heat.
  2. Beat eggs in a shallow bowl. In a separate dish, mix flour and Parmesan cheese. Dredge chicken pieces in eggs and then in flour-cheese mixture.
  3. Add 2 tablespoons of butter to the heated olive oil, and when the butter melts, add the floured chicken breasts. Cook for 3 to 4 minutes on each side, until browned. Transfer the chicken to a platter and set aside. Cook your chicken in batches if they don’t all fit comfortably in the pan.
  4. Add the remaining 3 tablespoons of butter and the garlic to the skillet drippings. Saute the garlic for 30 seconds, being careful not to burn it.
  5. Add the chicken broth and capers to the skillet, stirring to mix. Cook the liquid for 3 to 5 minutes over medium-low heat, until reduced by half.
  6. Add the lemon juice and vinegar, and heat through.
  7. Return the chicken to the skillet, spooning some of the sauce over the chicken. Cover the skillet and cook for an additional 8 to 10 minutes over medium heat, until the sauce bubbles and the chicken is cooked through.
  8. Sprinkle with chopped parsley and serve.
  9. Cook’s Notes: If the sauce is too tangy for you, substitute 1/2 cup white wine for the vinegar to get a milder flavor.

Trisha Yearwood Marinated Vegetable Salad Recipe

Ingredients

  • 1 cup red wine vinegar
  • 1 cup sugar
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 16-ounces frozen or fresh shelled green peas, defrosted and drained
  • 16-ounces cut green beans, frozen or fresh, defrosted and drained
  • 2 small sweet onions, thinly sliced
  • 1 2-ounce jar chopped pimiento
  • 1 red bell pepper, cored, seeded, and chopped
  • 1 1/2 cups thinly chopped celery
  • Cook’s note: You may substitute canned peas and beans.

Directions

  1. Bring the vinegar and sugar to a boil in a medium saucepan. Add the oil and salt and set aside to cool.
  2. Add to a bowl the peas, beans onions, pimiento, bell pepper, and celery.
  3. Pour the vinegar mixture over the vegetables, cover with plastic wrap, and marinate in the refrigerator for 24 hours.
  4. Serve with a slotted spoon to drain the excess oil.

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