Jorge Cruise has helped millions of people shed countless pounds with his 3-Hour Diet, a timely approach to weight loss that enables dieters to eat six meals a day. It's the plan that's favored by A-list celebrities such as Angelina Jolie, Lucy Liu and Jennifer Lopez, as well as the average Jane or Joe. By eating balanced portions every three hours, followers are able to keep their metabolism revved and their blood sugar on an even keel. Now, Jorge is following up on his bestselling diet guide with the companion meal preparation manual, The 3-Hour Diet Cookbook (April 2007, Collins).

Since the debut of his hit diet book, The 3-Hour Diet (2005, Collins), America's leading weight-loss expert, Jorge Cruise, has become a household name. He's worked with everyone from the Today show's Al Roker to rapper 50 Cent. He's appeared everywhere from Oprah to The Tyra Banks Show. Now the hottest diet commodity in Hollywood - and the U.S. - has released The 3-Hour Diet Cookbook, a flashy culinary guide that's even received celebrity chef Emeril Lagasse's stamp of approval.

Chock full of more than 200 gourmet recipes, readers have the opportunity to indulge in mouthwatering meals -- including Shrimp and Asparagus Crepes, Chicken Burrito with Salsa, Bow Tie Pasta with Chicken, Black Beans and Roasted Peppers, Breakfast Banana Split, Stuffed Pancakes and other scrumptious offerings. What's most enticing about The 3-Hour Diet Cookbook is that all of Jorge's meals can be made in a mere 10 minutes and contain just 400 calories.

That's maximum flavor with minimum effort, Jorge says. Far too often, people are deterred from eating healthy because they don't want to deal with the hassle of cooking. They believe it's more convenient to hit the drive-thru for a burger and fries. This is why Jorge set out specifically to create a weight-loss program that's quick, easy and satisfying without the negative connotation of deprivation.

"I think that's the biggest problem why people don't eat well," Jorge explains. "Fast food is usually fast, but it's bad. The 3-Hour Diet Cookbook makes cooking healthy doable. People can say 'wow.' They see results, and they get chef flavor without being a chef. I did pizza and lasagna on the Food Network with Emeril, and compared to his stuff, this was easy. He still loved it. When these meals came out, his mouth started to water. It's not like carrots and celery."

A Recipe For Weight-Loss Success
Unlike other diets that call for some sort of deprivation, Jorge's 3-Hour Diet plan goes against the grain with a program that's rich in flavorful foods. Regardless of your tastes, there's something for everyone, Jorge points out. In The 3-Hour Diet Cookbook, Jorge serves up four 14-day Quick-Start Plans that are broken down by preferences: Vegetarian, Meat Lovers, Heart Healthy and Carb Lovers. Each plan consists of daily menus that have a healthy balance of protein, carbohydrate and fat.

As an added convenience, all recipes make four servings and are appropriate for adults and children alike. He likens the experience of following The 3-Hour Diet Cookbook to going to a restaurant and ordering off of a menu of enticing foods. For example, a day on the Meat Lovers plan looks like this:

Breakfast: Ham and cheese pita
Morning Snack: Nature Valley Granola Bar
Lunch: Roast Beef with Swiss and Russian dressing on whole-grain roll
Afternoon Snack: Veggies and Dip
Dinner: Apricot Pork with Baked Potatoes and Mixed Veggies
Dessert: Frozen Banana Ice Cream

Here are five great recipes from The 3-Hour Cookbook.

Marinated Flank Steak
2 Tbsp. Worcestershire sauce
1 Tbsp. low-sodium soy sauce
Zest and juice from 2 limes
2 Tbsp. minced garlic
1/4 tsp. cayenne pepper
1 lb. flank steak
4 cups Napa cabbage, shredded
1 Tbsp. sesame oil
1 tsp. toasted sesame seeds
2 pita breads

Preheat grill or grill pan over high heat until it is very hot. Stir together first five ingredients and coat flank steak with marinade. Grill steak on both sides to desired temperature, about 5 minutes per side for medium rare. Remove from heat, tent with foil and let rest for at least 5 minutes before slicing. Spray a large sauteacute; pan with nonstick cooking spray and heat on medium-high. Add shredded cabbage to hot pan and cook, stirring constantly, until cabbage just starts to wilt. Stir in sesame oil. Sprinkle with toasted sesame seeds. Cut steak across the grain into thin strips and divide evenly on top of the cabbage salad. Serve with 1/2 pita bread.

Fusili Pasta with Shrimp and Artichokes
6 oz. whole-wheat fusili pasta
1 1/2 Tbsp. olive oil
1/2 cup frozen chopped onion
2 Tbsp. minced garlic
1/2 tsp. red pepper flakes
1 cup low-sodium chicken broth
2 cups frozen chopped broccoli, thawed
3/4 lb. cooked, cleaned frozen shrimp, thawed
1 13-oz. can artichoke hearts in water, drained and quartered
1/4 cup sliced black olives
1/2 tsp. salt
1/4 tsp. pepper

Cook pasta according to package instructions. While the pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion, garlic and red pepper flakes and sauteacute; for 2 to 3 minutes, or until onion is translucent. Add chicken broth and broccoli. Cover and simmer for 3 to 4 minutes. Stir in shrimp, artichokes and olives and cook until heated through, about 2 minutes. Season with salt and freshly ground black pepper. Drain pasta and add to sauce. Divide into four portions and serve.

Chicken Teriyaki
Cooking spray
1 lb. thin chicken cutlets
6 Tbsp. prepared teriyaki sauce
2 Tbsp. minced garlic
10 oz. broccoli florets
1 cup instant rice
2 tsp. toasted sesame seeds

Preheat grill or grill pan over medium-high heat and cover with cooking spray. Combine chicken with teriyaki sauce and garlic in a small baking dish. Set aside to marinate while you assemble the rest of the ingredients. Prepare rice according to package instructions. In a large stockpot, bring about 2 inches of water to a simmer, add a steamer basket and cover. Add broccoli florets to stockpot and steam, covered, until broccoli is tender, about 6 to 7 minutes. Add the chicken to the grill and cook for about 2 to 3 minutes per side or until the chicken is cooked through and the juices run clear. Serve each person 1/4 of the chicken, 1/4 of the steamed broccoli and 1/4 cup of rice. Garnish each plate with sesame seeds.

Chicken and Cheese Tostadas
Cooking spray
Four 10-inch flour tortillas
1 package (1 1/4 ounces) dry fajita seasoning mix
4 green onions
1 package (6 ounces) oven-roasted cooked chicken breast cuts, diced
One 14-ounce can diced tomatoes with peppers and onions
3/4 cup low-fat Mexican cheese blend
2 cups bagged, pre-washed lettuce
2 Tbsp. chopped fresh cilantro or 2 tsp. dried cilantro

Preheat oven to 400 degrees. Heat a grill or grill pan over medium-high heat and spray with cooking spray. Spray tortillas with cooking spray and place on a foil-lined baking sheet. Sprinkle with 1 tsp. seasoning mix. Bake for 6 to 7 minutes or until crisp. Add the green onions to the grill and cook, turning frequently, until softened and lightly browned, about 3 minutes. Heat a large skillet over medium heat. Add chicken, remaining seasoning mix and tomatoes, bring mixture to a boil, and reduce heat to low. Simmer for 5 minutes. Remove from heat and sit in 1/2 cup cheese. Place 1/2 cup lettuce on each tortilla. Divide chicken mixture evenly and place on lettuce on each tortilla. Sprinkle each with remaining cheese and cilantro. Serve with a grilled green onion.

Chocolate-Covered Strawberries
12 strawberries, sliced
1 1/2 oz. semisweet chocolate chips
4 Tbsp. nonfat whipped topping

Melt chocolate chips in microwave about 20 to 30 seconds, taking care not to burn chocolate. Place strawberries on a platter and drizzle with melted chocolate, top with whipped topping and serve.

Drop 10 Pounds in 14 Days
You might think it doesn't get any better than feasting on Chicken and Cheese Tostadas, Marinated Flank Steak and Chocolate Covered Strawberries. But it does... The best part of Jorge's appetizing program is that you'll actually lose 10 pounds in 14 days. Typically, Jorge recommends a loss of two pounds a week. However, he's found with the Quick-Start Plan that people shed the extra pounds at a faster pace.

Part of the reason that dieters are able to drop weight so efficiently is due to the fact that they always feel satiated. By eating every three hours, the body never has the opportunity to go into famine mode, where it burns muscle and retains fat.

"Blood sugar determines the ability to control hunger," he says. "The whole secret is staying in control. If you stay in control throughout the day, then you don't overeat when it comes nighttime. Conquering nighttime eating is the hardest thing because that's when some people cheat the most. That's when those bags of chips start looking really good. The 3-Hour Diet gives people the power to have control over that problem. Eating food every three hours keeps the metabolism in motion.

"By not depriving yourself of food, The 3-Hour Diet gives women and men the ability to do what they've always wanted to do - eat the foods they love without deprivation and still lose weight. Nothing is off limits."

Click here to learn more about The 3-Hour Diet Cookbook.

*Consult with your physician before starting any diet or fitness program.