Diet recipes

Who have good diet recipes, please post here. I like to eat Vegetarian Chili - here is the recipe:
Ingredients:
1/2 cup textured vegetable protein
1/2 cup canned white beans, rinsed and drained
1/2 medium red bell pepper
1 small onion
1 clove garlic
1/2 cup tomato sauce, low sodium
1/2 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. crushed red pepper flakes
2 oz. low-fat or nonfat shredded cheddar cheese
2 Tbsp. low-fat or nonfat sour cream
2/3 tbsp. olive oil
Combine textured vegetable protein with enough very hot water (about 1/2 cup) to moisten well; let stand 5 minutes; press out excess water with a spoon and set aside. Rinse and drain beans; set aside. Rinse and chop pepper and onion; mince garlic; set aside. Heat olive oil in medium nonstick saucepan on medium heat and cook onion, pepper and garlic until onion is translucent for about 3 minutes. Stir in TVP with tomato sauce and cook for about 5 minutes, stirring frequently. Add the beans and spices, mixing well; cover and simmer for about 15-20 minutes, stirring occasionally. Top with shredded cheese and sour cream and serve.
Nutritional values per serving: 474 calories, 16g fat (5g sat.), 15mg cholesterol, 830mg sodium, 53g carbohydrate, 17g dietary fiber, 13g sugar and 46g protein.
This recipe is low in cholesterol (approximately 100 milligrams or less of cholesterol) and high in fiber (approximately 8 grams or more of fiber).

Grilled pineapple
Ingredients
For the marinade
2 tablespoons dark honey
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 firm yet ripe pineapple
8 wooden skewers, soaked in water for 30 minutes, or metal skewers
1 tablespoon dark rum (optional)
1 tablespoon grated lime zest
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
To make the marinade, in a small bowl, combine the honey, olive oil, lime juice, cinnamon and cloves and whisk to blend. Set aside.
Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips and leaving the small brown "eyes" on the fruit. Lay the pineapple on its side. Aligning the knife blade with the diagonal rows of eyes, cut a shallow furrow, following a spiral pattern around the pineapple, to remove all the eyes. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core. Cut each wedge crosswise into three pieces. Thread the three pineapple pieces onto each skewer.

Lightly brush the pineapple with the marinade. Grill or broil, turning once and basting once or twice with the remaining marinade, until tender and golden, about 5 minutes on each side.

Remove the pineapple from the skewers and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with the lime zest. Serve hot or warm.
Calories 79
Protein 1 g
Carbohydrate 15 g
Total fat 2 g
Saturated fat 1 g
Mono unsaturated fat 1 g
Cholesterol 0 mg
Sodium 1 mg
Fiber 1 g

Caribbean red beans and brown rice

Ingredients

1 1/2 cups dried small red or kidney beans, picked over and rinsed, soaked overnight, and drained
6 1/2 cups water
3 bay leaves
1 1/4 cups assorted brown rices, rinsed and drained
3 tablespoons olive oil or canola oil
1 1/4 teaspoons salt
1 yellow onion, chopped
1/2 green bell pepper, seeded and chopped
1 celery stalk, chopped
4 cloves garlic, minced
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 cup vegetable stock or broth
1 tomato, cored and diced
2 tablespoons chopped fresh thyme
1 teaspoon hot-pepper sauce
3 tablespoons chopped fresh cilantro (fresh coriander)

Directions

In a large saucepan over high heat, combine the beans, 4 cups of the water and the bay leaves. Bring to a boil. Reduce the heat to low, cover partially and simmer until the beans are tender, 60 to 70 minutes. Drain and discard the bay leaves.

While the beans are cooking, combine the rices, 1 tablespoon of the oil, 1/2 teaspoon of the salt, and the remaining 2 1/2 cups water in a saucepan over medium-high heat. Cover and bring to a boil. Reduce the heat to low and simmer until the water is absorbed and the rice is tender, about 45 minutes. Set aside and keep warm.

In a large saucepan, heat the remaining 2 tablespoons oil over medium-high heat. Add the onion, bell pepper and celery; saute until the vegetables are softened, 6 to 8 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the allspice, cloves, cayenne, the remaining 3/4 teaspoon salt and the black pepper. Cook for 1 minute. Stir in the cooked beans, the vegetable stock, tomato, thyme and hot-pepper sauce. Cook until the vegetable mixture is heated through, 6 to 8 minutes. Divide the rice among warmed individual bowls. Top each serving with beans and sprinkle with the cilantro.