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Tag Archives: #olives

Mediterranean Cauliflower Rice

Posted on May 28, 2021 by

Light & easy dinner – perfect for a weeknight!

1 pkg frozen riced cauliflower
6 oz. cooked chicken breast, diced
6 kalamata olives, sliced
6 cherry tomatoes, halved
4 Tbls. Chickpeas, rinsed
1 tsp olive oil
1 tsp lemon juice
3-4 basil leaves, sliced

Cook cauliflower per package instructions.
Mix all ingredients together in serving dish and toss to blend oil & lemon juice.

Makes 2 servings

Nutritional Information:
248 Calories
Fat               7.4g
Carbs        20.5g
Fiber           6.3g
Protein     24.5g

Print Recipe: Mediterranean Cauliflower Rice


Flounder with Olives and Tomatoes

Posted on October 02, 2015 by

A great balance of flavors – a side salad makes it a perfect meal!


cfwls flounder with tomatoes and olivesIngredients

8 oz. flounder fillets

1 Tbls butter

2 cloves garlic, minced

8 oz. black & green olives

½ cup grape tomatoes, halved

Pinch of dried oregano

Pinch of dried basil

Pinch of dried parsley

Salt & pepper



  1. Preheat skillet and add butter to melt.
  2. Add minced garlic and allow to soften.
  3. Dry flounder fillets and add to skillet. Cook 2 minutes on one side and turn.
  4. Add olives, tomatoes and seasonings.
  5. Heat through – it helps to spread out the tomatoes & olives.


Makes 2 servings


Nutrition Facts:

Calories 312

Total Fat 19.5g

Total Carbohydrates 7g

Dietary Fiber 6g

Protein 20g

Print Recipe  Flounder with Olives and Tomatoes

Pasta with Artichokes & Toasted Pine Nuts

Posted on August 13, 2013 by

Proti Pasta with Artichokes & Toasted Pine Nuts



34 cup pine nuts

1 tsp olive oil

2 garlic cloves, minced

1 cup chopped onions

10 Kalamata olives, pitted, sliced in half

2 (13 34-oz) cans artichoke hearts, water packed, drained and sliced

1 tsp Italian Seasoning Blend

12 cup vegetable broth

4 packets Proti fusilli pasta, cooked according to directions

12 cup chopped fresh parsley

14 cup Parmesan cheese



1. In a small skillet, over medium-low heat, toast pine nuts for 4 to 6 minutes, stirring often. Remove from heat and set aside.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When oil is hot, add garlic, onions, and olives. Sauté 1 to 2 minutes.

3. Add artichoke hearts and seasoning. Cook 1 to 2 minutes.

4. Add broth to the skillet. Bring to simmer. Remove from heat.

5. Place hot cooked pasta in a large bowl and pour artichoke sauce over pasta. Add parsley and toasted pine nuts. Toss to mix well. Top each serving with cheese.

Makes 4 servings.


Nutrition Facts:

Calories 255

Total Fat 6g

Total Carbohydrates 26g

Dietary Fiber 14g

Protein 26g