“Once I started eating this way, the extra weight fell away,” says Anne Marie Russo, who lost 27 pounds and slimmed her belly on the Fit in 10: Slim & Strong—for Life! plan (read more about what worked for Anne Marie here). “It’s real food. I never felt like I was on a diet, and my kids and husband love the recipes, too.” The best part? Every recipe is as delicious as they are simple to make.

Grilled Steak and Avocado Tacos

This recipe easily satisfies your craving for Mexican food. Replace the tortillas with lettuce leaves to make this grain-free. (Don’t forget breakfast! These 10-minute breakfasts get your metabolism moving and keeps it that way.) SERVES 4 Juice of 1 lime 2 cloves garlic, minced 1 tablespoon ground cumin ½ teaspoon red pepper flakes ½ teaspoon salt, plus more to taste 1 pound flank steak 1 ripe avocado, peeled and cubed ½ cup prepared salsa verde 1 scallion, sliced 2 tablespoons chopped cilantro 8 corn tortillas (6-inch diameter)

  1. IN a small bowl, stir together the lime juice, garlic, cumin, red pepper flakes, and salt. Rub all over the flank steak.2. HEAT a grill or grill pan to medium-high. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Transfer the steak to a cutting board and let stand for 5 minutes before cutting, against the grain, into thin strips.3. MEANWHILE, in a small bowl, combine the avocado, salsa verde, scallion, and cilantro. Season to taste with salt and set aside.4. WARM the tortillas by wrapping them in a paper towel and microwaving them for 5 to 10 seconds. Serve with the steak and the avocado salsa. NUTRITION (per serving) 394 calories, 28 g protein, 30 g carbs, 7 g fiber, 2 g sugar, 18 g fat, 5 g saturated fat, 548 mg sodium

Arugula Salad with Zucchini Ribbons

This salad is heartier than it looks. The healthy fats from the olive oil and pumpkin seeds, plus the protein and fiber from the chickpeas, make for a light yet satisfying meal. SERVES 2 3 tablespoons extra-virgin olive oil Juice of ½ lemon 4 cups arugula 1 medium zucchini 1 can (15.5 ounces) chickpeas, drained and rinsed 1 cup artichoke hearts, drained and quartered ½ cup toasted pumpkin seeds 3 ounces (about ¾ cup) Parmesan cheese, shaved

  1. IN a large bowl, stir together the olive oil and lemon juice. Place the arugula in the bowl.2. OVER the arugula and using a vegetable peeler, shave the zucchini on one side over and over to make ribbons, turning every few strokes to distribute the peel evenly. Stop when you reach the seedy core and no more ribbons can be sliced.3. ADD the chickpeas and artichoke hearts and gently toss to coat with the dressing. Sprinkle with the pumpkin seeds and Parmesan shavings. Serve immediately. NUTRITION (per serving) 408 calories, 20 g protein, 28 g carbs, 10 g fiber, 5 g sugar, 26 g fat, 7 g saturated fat, 366 mg sodium

Seared Tuna Sushi Bowl

This recipe calls for brown rice, but you can swap in quinoa to keep it grain-free. Precooked brown rice or quinoa, either frozen or in the rice section, will greatly cut down on your time in the kitchen. Also, make life easier by getting julienned carrots, available in the produce section. You may want to add wasabi paste or pickled ginger, but they have sugar in them, so try using wasabi powder and mix it yourself with some water and fresh grated ginger. You can find nori (sheets of dried seaweed) in the Asian section of most supermarkets. (Target stubborn arm fat with this 10-minute workout.) SERVES 1 ½ cup cooked brown rice, warmed 1 teaspoon rice vinegar 1 teaspoon black sesame seeds 1½ teaspoons grapeseed oil 5 ounces high-quality, center-cut tuna steak ½ cup sliced and seeded cucumber ⅓ cup grated or julienned carrot 3 tablespoons thinly sliced nori Wasabi paste, for serving (optional) Grated ginger, for serving (optional)

  1. COMBINE the rice, vinegar, and sesame seeds, in a bowl. Cover and keep warm.2. IN a small nonstick skillet over medium heat, heat the oil. Add the tuna and sear, 1 minute per side. Transfer to a cutting board and slice about 1⁄4 inch thick.3. TOP the rice with the tuna, cucumber, carrot, and nori. Serve with homemade wasabi paste and grated fresh ginger, if desired. NUTRITION (per serving) 415 calories, 37 g protein, 29 g carbs, 4 g fiber, 3 g sugar, 16 g total fat, 3 g saturated fat, 84 mg sodium

Chicken and Bacon Pizza

This simple recipe satisfies your pizza craving and keeps you satisfied with hunger-staving protein and fiber. You can always trade the whole wheat tortilla for a gluten-free option. SERVES 1 ½ teaspoon olive oil ½ teaspoon minced garlic 1 cup fresh baby spinach, rinsed 1 low-carb whole wheat tortilla (8-inch diameter) (We like La Tortilla Factory’s organic non-GMO tortillas.) 1 tablespoon grated Parmesan cheese 2 ounces (⅓ cup) cooked chicken breast (from a rotisserie chicken), shredded 1 slice low-sodium turkey bacon, cooked and crumbled 1 ounce (¼ cup) shredded mozzarella cheese

  1. HEAT the oven to 400°F.2. IN a nonstick skillet over low heat, warm the oil and garlic until the garlic sizzles, about 1 minute. Add the spinach. Cook, tossing, until the spinach is wilted, about 2 minutes.3. SET the tortilla on a baking sheet and sprinkle with Parmesan. Top with the spinach, then the chicken, bacon, and mozzarella. Bake for 7 to 10 minutes, or until the cheese is bubbly. Cut into wedges and serve. NUTRITION (per serving) 405 calories, 35 g protein, 25 g carbs, 15 g fiber, 1 g sugar, 19 g fat, 7 g saturated fat, 692 mg sodium

Almond-Encrusted Salmon with Greens

This salmon is so good that you’ll happily eat any leftovers chilled on a salad or in a sandwich the next day. (Here’s how to get a flat belly after age 50.) SERVES 2 ¼ cup chopped almonds ¼ cup chopped flat-leaf parsley 1 tablespoon grated lemon zest ¼ teaspoon salt Ground black pepper, to taste 1 large egg 2 skinless salmon fillets (4 ounces each) 2 tablespoons extra-virgin olive oil 4 cups mixed organic baby greens, spinach (rinsed), or watercress Lemon wedges, for serving

  1. MIX the almonds, parsley, lemon zest, salt, and black pepper in a wide, shallow bowl. Beat the egg in another wide, shallow bowl. Pat the salmon dry with a paper towel. Dip 1 salmon fillet into the egg, turning to coat. Transfer the fillet to the bowl with the almond mixture and press firmly so the almonds adhere. Set aside and repeat with the second fillet.2. WARM the oil in a large skillet over medium heat. Add the salmon and cook, turning once, until it’s opaque in the center (use a knife to check), 5 to 7 minutes.3. ARRANGE 2 cups of greens per plate and place a cooked salmon fillet on top of the greens. Garnish with lemon wedges and serve immediately. NUTRITION (per serving) 405 calories, 30 g protein, 7 g carbs, 4 g fiber, 2 g sugar, 29 g fat, 4 g saturated fat, 315 mg sodium

Black-Eyed Peas and Brown Rice Bowl

To make this rice bowl speedy, use frozen brown rice that only takes a few minutes to heat in the microwave. You can also use quinoa instead of brown rice if you prefer. SERVES 1 1 cup drained and rinsed canned black-eyed peas ½ cup cooked brown rice ¼ cup chopped roasted red peppers 2 teaspoons minced pickled jalapeños (or to taste) 1 teaspoon ground cumin ¼ avocado 2 tablespoons nutritional yeast flakes 2 teaspoons fresh lime juice 1 tablespoon cilantro leaves

  1. IN a medium microwaveable bowl, combine the black-eyed peas, rice, red peppers, jalapeños, and cumin. Cover and cook on high until heated through, about 1 minute.2. IN a separate bowl, smash together the avocado, nutritional yeast, and lime juice. Spoon on top of the rice mixture and sprinkle with the cilantro. NUTRITION (per serving) 430 calories, 21 g protein, 73 g carbs, 17 g fiber, 2 g sugar, 7 g fat, 1 g saturated fat, 923 mg sodium

Falafel with Lemony Yogurt Sauce

Homemade falafel is a treat that doesn’t have to take a lot of time. This recipe offers the flavor of the traditional dish without wheat flour or deep-frying. ​SERVES 1PREP TIME: 7 minutesTOTAL TIME: 17 minutes ⅔ cup drained and rinsed canned chickpeas 1 clove garlic ½ medium onion, chopped ½ cup chopped parsley or cilantro ¼ teaspoon ground cumin 3 teaspoons fresh lemon juice, divided Kosher salt and ground black pepper ¼ cup almond meal ¼ teaspoon baking powder ¼ cup 2% plain Greek yogurt 1 tablespoon chopped chives

  1. IN a blender, pulse the chickpeas and garlic until broken up. Add the onion, parsley or cilantro, cumin, 1 teaspoon of the lemon juice, and a pinch of salt and pepper and pulse until pasty but not pureed. Pulse in the almond meal and baking powder.2. LIGHTLY coat a large skillet with nonaerosol cooking spray and put over medium heat. Spoon golf ball–size portions of the mix into the skillet, gently press until flattened, and cook until golden and crispy on both sides, about 6 minutes total.3. MIX together the yogurt, chives, and the remaining 2 teaspoons lemon juice. Serve alongside the falafel patties. NUTRITION (per serving) 435 calories, 21 g protein, 54 g carbs, 12 g fiber, 6 g sugar, 18 g fat, 2 g saturated fat, 603 mg sodium For more than 70 delicious 10-minute recipes, check out the full program at fitin10slimandstrong.com!