Valerie Bertinelli, Scale Ditched After Fat-Shaming & 40-Pound Weight Loss, Talks ‘Hot’ New Cooking Show [Recipes]

Valerie Bertinelli is banishing her scale after a 40-pound weight loss. Growing up in the public spotlight from a chubby-cheeked girl on One Day At A Time to a Hot In Cleveland star, Valerie is revealing how she became a celebrity weight loss winner, reported Entertainment Tonight.

Bertinelli credits the Jenny Craig diet program for taking off the pounds. But ditching the scale came later after she gained some weight.

“It’s always going to be a struggle for me for my entire life. I’m going to have up days and down days,” said Valerie.

With that recognition, Bertinelli decided banishing the scale would make her feel better about herself. And a new addition to her career has also improved Valerie’s spirits.

Betinelli has her own cooking show that debuts Saturday on the Food Network. Valerie’s Home Cooking will showcase Bertinelli’s secret family recipes.

Valerie will be joined by Hot in Cleveland co-star Betty White.

“All I know is that whatever Betty [White] is having, I’ll have some of that,” joked Bertinelli.

As for what caused the weight gain and subsequent tossing out of the scale? Valerie broke her foot in 2014 and had to stop exercising, reported Us Weekly.

After the injury and the halt to workouts, Bertinelli was upset when the scale rose higher and higher. But she resolved to stop fat-shaming herself.

“I started thinking, ‘Why do I feel so much shame? Because the cameras are on me? Because the paparazzi can’t wait to get a picture of me looking like I’ve gained a few pounds?'” questioned Valerie. “We have to take the shame out of it! It’s not fair.”

Bertinelli’s new cooking show includes recipes such as the ones below.

Italian Tuna Salad

Ingredients

3 tablespoons mayonnaise
1 tablespoon capers, chopped
1 tablespoon sweet pickle relish
1 1/2 teaspoons Dijon mustard
2 slices jarred sweet and hot cherry peppers, chopped
1 to 3 kalamata or nicoise olives, pitted and chopped
1 hard-boiled egg, chopped
1 7 -ounce jar Italian tuna packed in oil, drained
Kosher salt and freshly ground black pepper

Directions

In a bowl combine the mayo, capers, relish, mustard, peppers, olives, eggs, and tuna. Mix to combine. Season with salt and pepper. Serve on the quartered white bread and the sesame crackers.

Grilled Romaine with Balsamic Dressing

Ingredients

Balsamic Dressing:

1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons crumbled Gorgonzola
6 leaves fresh basil, chopped
1 clove garlic, chopped
Kosher salt and freshly ground black pepper

Grilled Romaine:

2 romaine hearts, halved lengthwise
Canola oil, for brushing
1/4 cup crumbled Gorgonzola, for garnish
4 leaves fresh basil, torn, for garnish

Directions

For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper, and 2 tablespoons water. Blend until the dressing is creamy and the garlic and basil are finely chopped.

For the grilled romaine: Preheat a grill or grill pan to medium heat.

Lightly brush the cut sides of the romaine with the canola oil. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes. Arrange on a platter cut-side up.

Drizzle the romaine with the dressing. Sprinkle with the Gorgonzola and torn basil and serve.

Valerie’s Home Cooking debuts Saturday, August 8, 12|11c.

Seeking more recipes in the diet category?

As the Inquisitr reported, Dr. Mehmet Oz recently created a back-to-basics weight loss plan that includes diet recipes such as Squash Chips.

[Images and Recipes Via Food Network/Valerie’s Home Cooking]