Low Cal Pasta or Pasta Replacement?
Replies
-
When I want a low calorie spaghetti - I take a half block of ramen noodles, cook it, drain it and add marinara sauce and 4 oz of baked chicken.
Ramen noodles have per gram or ounce a lot more calories than any kind of plain italian style pasta......I would eat pasta any time over Ramen if I wanted to keep calories down.0 -
I don't understand the deal with " low cal replacements " for pasta.
In my book there is no replacement for pasta, even though I would eat many of the things mentioned here. But I would not accept that they are just as good as a plate of lets say spaghetti.
Also, I eat ( because of age and height ) 1200 calories and regularly eat pasta ( always 100grs uncooked ) and feel quite satisfied with the amount. I assume, since about 85% of the MFP members eat more than 1200 calories, that there is no need for most people to have to " replace " pasta with something else.0 -
I don't understand the deal with " low cal replacements " for pasta.
In my book there is no replacement for pasta, even though I would eat many of the things mentioned here. But I would not accept that they are just as good as a plate of lets say spaghetti.
Also, I eat ( because of age and height ) 1200 calories and regularly eat pasta ( always 100grs uncooked ) and feel quite satisfied with the amount. I assume, since about 85% of the MFP members eat more than 1200 calories, that there is no need for most people to have to " replace " pasta with something else.
If I put a plate of squash or zucchini noodles in front of my family here in Italy---they would shoot me. As they would if I gave them cool whip instead of gelato(ice cream)---wait that's another thread!0 -
Those "miracle" noodles are by far the nastiest thing I have ever put in my mouth. I don't see how anyone can eat them ! The texture is terrible. The smell was the least of my worries when it came to those "noodles"!!0
-
... Check out blogs like inspiralized.com for inspiration, they have great recipes! ...
Thank you so much for the link! I hadn't seen that one!0 -
I'm with the just eat pasta mindset! I find giant cous cous goes quite far, recommended serving is only 40g dry weight, which is somewhere around 150 kcal, and I find cooked of with sauce and veggies with a piece of meat it's a satisfactory portion. I also used to get a noodle soup from a lunch place near where I used to work that contained 'glass noodles' which were very low kcal. Not sure what they are though.0
-
I don't understand the deal with " low cal replacements " for pasta.
In my book there is no replacement for pasta, even though I would eat many of the things mentioned here. But I would not accept that they are just as good as a plate of lets say spaghetti.
Also, I eat ( because of age and height ) 1200 calories and regularly eat pasta ( always 100grs uncooked ) and feel quite satisfied with the amount. I assume, since about 85% of the MFP members eat more than 1200 calories, that there is no need for most people to have to " replace " pasta with something else.
Hmmm...two servings of dry spaghetti is 112g dry and has 400 calories, 84 carbs, and only 14 grams of protein.0 -
I'm Italian. I can't cut out pasta from my diet. I always make my own sauces so I know how to keep that low cal, but what about the noodles? I like whole-wheat and even asian noodles but whole wheat isn't low-cal and asian noodles aren't always the right texture.
When I make lasagna I like to use thinly sliced zucchini or eggplant to replace noodles. I even have an eggplant-noodle manicotti recipe. But I don't know how to replace pasta in baked ziti or spaghetti.
Any ideas for low-calorie pasta or pasta replacements?
One of my favorite meals is baked spaghetti squash with meat sauce. I would not say it is a replacement for pasta... nothing can really replace it. That said, as a stand alone meal it is quite nice.
One spaghetti squash halved deseeded, brushed with olive oil and baked at 400 degrees for an hour.
One pound grass fed beef browned and then simmered in 2 cups of marinara sauce.
When the squash is done, take a fork and scrape the insides a bit to loosen it up and pour in your meat sauce.0 -
Just portion control and use whole wheat pasta.. I've also grown quite fond of quinoa. The quinoa is not quite the same, but it can take many different flavorings well.0
-
Has anyone tried "Miracle Noodles?" They're made from mushrooms I think. I saw them at Walmart in the produce section.
I've used these and love them. I even have my husband who doesn't like anything that is good for you hooked on them. You have to rinse them really good before using them, (and I do mean really good)but they are the perfect noodle replacement!0 -
I don't understand the deal with " low cal replacements " for pasta.
In my book there is no replacement for pasta, even though I would eat many of the things mentioned here. But I would not accept that they are just as good as a plate of lets say spaghetti.
Also, I eat ( because of age and height ) 1200 calories and regularly eat pasta ( always 100grs uncooked ) and feel quite satisfied with the amount. I assume, since about 85% of the MFP members eat more than 1200 calories, that there is no need for most people to have to " replace " pasta with something else.
Hmmm...two servings of dry spaghetti is 112g dry and has 400 calories, 84 carbs, and only 14 grams of protein.
A normal singular serving of pasta is 100g dry---356cal,72.2 carbs, and "only" 12 grams of protein. May I suggest that you put your protein in your sauce? :bigsmile:0 -
I don't understand the deal with " low cal replacements " for pasta.
In my book there is no replacement for pasta, even though I would eat many of the things mentioned here. But I would not accept that they are just as good as a plate of lets say spaghetti.
Also, I eat ( because of age and height ) 1200 calories and regularly eat pasta ( always 100grs uncooked ) and feel quite satisfied with the amount. I assume, since about 85% of the MFP members eat more than 1200 calories, that there is no need for most people to have to " replace " pasta with something else.
Hmmm...two servings of dry spaghetti is 112g dry and has 400 calories, 84 carbs, and only 14 grams of protein.
A normal singular serving of pasta is 100g dry---356cal,72.2 carbs, and "only" 12 grams of protein. May I suggest that you put your protein in your sauce? :bigsmile:
:laugh: :laugh: So as to add another 240 calories and only 21 grams of protein per 4 ounces of gorund beef?
Because clearly, the goal is to have 1/3 to 1/2 of your daily calories while having about 1/4 of your daily protein, without even factoring in the tomato or cream or oil base to the sauce. Plenty of room to squeeze in a bunch of veggies and protein....
0 -
I don't understand the deal with " low cal replacements " for pasta.
In my book there is no replacement for pasta, even though I would eat many of the things mentioned here. But I would not accept that they are just as good as a plate of lets say spaghetti.
Also, I eat ( because of age and height ) 1200 calories and regularly eat pasta ( always 100grs uncooked ) and feel quite satisfied with the amount. I assume, since about 85% of the MFP members eat more than 1200 calories, that there is no need for most people to have to " replace " pasta with something else.
Hmmm...two servings of dry spaghetti is 112g dry and has 400 calories, 84 carbs, and only 14 grams of protein.
A normal singular serving of pasta is 100g dry---356cal,72.2 carbs, and "only" 12 grams of protein. May I suggest that you put your protein in your sauce? :bigsmile:
:laugh: :laugh: So as to add another 240 calories and only 21 grams of protein per 4 ounces of gorund beef?
Because clearly, the goal is to have 1/3 to 1/2 of your daily calories while having about 1/4 of your daily protein, without even factoring in the tomato or cream or oil base to the sauce. Plenty of room to squeeze in a bunch of veggies and protein....
[/quot
Who said ground beef? There are other proteins you know---try beans. Also use 50g dry pasta. It's a big enough portion for me, and I have a recipe I use often without oil. Works.:laugh: :laugh: :laugh: :laugh:0 -
Note that wholewheat/brown tends to have MORE calories, not less.
Crap. I didn't even think to look. Been whining about how little pasta you can actually eat. Once again made the mistake of buying something "healthy" without checking what the regular stuff had.
Those zero calorie things look good to me, but not for a tomato sauce. I'm seeing more of a chicken noodle soup thing. Might be good.0 -
I don't understand the deal with " low cal replacements " for pasta.
In my book there is no replacement for pasta, even though I would eat many of the things mentioned here. But I would not accept that they are just as good as a plate of lets say spaghetti.
Also, I eat ( because of age and height ) 1200 calories and regularly eat pasta ( always 100grs uncooked ) and feel quite satisfied with the amount. I assume, since about 85% of the MFP members eat more than 1200 calories, that there is no need for most people to have to " replace " pasta with something else.
That's how I feel. I mean, I don't eat pasta every day but when I do, it's the real thing. I just make sure to measure a proper portion size, which I find is definitely enough (I was severely overestimating prior to getting a scale), and fit it in my deficit...I did it yesterday, in fact. I make meat sauce and freeze it for a quick dinner every once in a while.0 -
:laugh: :laugh: So as to add another 240 calories and only 21 grams of protein per 4 ounces of gorund beef?
Because clearly, the goal is to have 1/3 to 1/2 of your daily calories while having about 1/4 of your daily protein, without even factoring in the tomato or cream or oil base to the sauce. Plenty of room to squeeze in a bunch of veggies and protein....
Who said ground beef? There are other proteins you know---try beans. Also use 50g dry pasta. It's a big enough portion for me, and I have a recipe I use often without oil. Works.:laugh: :laugh: :laugh: :laugh:
There are plenty of options for proteins. I just went with what was common, because that's what most people here will use. Personally, I wouldn't use ground beef in any sauce. I would use a meat with good flavor, like prosciutto or a nice cured ham or suasage. Maybe soma pancetta or some bacon if the fridge was pretty bare. It would not be enough to meet protein needs, so there would be a meat course as usual.
In any event, beans are even more inappropriate for a pasta dish/sauce than replacing Pasta with spaghetti sauce. The word abomination comes to mind. :noway: To say nothing of how that would be well over the carb limit for the day for another minimal amount of protein once vegetables are factored in.0 -
:laugh: :laugh: So as to add another 240 calories and only 21 grams of protein per 4 ounces of gorund beef?
Because clearly, the goal is to have 1/3 to 1/2 of your daily calories while having about 1/4 of your daily protein, without even factoring in the tomato or cream or oil base to the sauce. Plenty of room to squeeze in a bunch of veggies and protein....
Who said ground beef? There are other proteins you know---try beans. Also use 50g dry pasta. It's a big enough portion for me, and I have a recipe I use often without oil. Works.:laugh: :laugh: :laugh: :laugh:
There are plenty of options for proteins. I just went with what was common, because that's what most people here will use. Personally, I wouldn't use ground beef in any sauce. I would use a meat with good flavor, like prosciutto or a nice cured ham or suasage. Maybe soma pancetta or some bacon if the fridge was pretty bare. It would not be enough to meet protein needs, so there would be a meat course as usual.
In any event, beans are even more inappropriate for a pasta dish/sauce than replacing Pasta with spaghetti sauce. The word abomination comes to mind. :noway: To say nothing of how that would be well over the carb limit for the day for another minimal amount of protein once vegetables are factored in.
Listen up. I don't know what your problem with carbs is, but it's not the devil, and I fit them in very nicely (and tastefully too). For your information, my "pasta fagioli" -pasta with beans is fought over by my 3 grown (skinny) Italian sons. Ignorance is bliss. :blushing:0 -
Don't worry about it, just keep feeding your family your traditional Italian foods and don't worry about people with no idea about food.:laugh: :laugh: So as to add another 240 calories and only 21 grams of protein per 4 ounces of gorund beef?
Because clearly, the goal is to have 1/3 to 1/2 of your daily calories while having about 1/4 of your daily protein, without even factoring in the tomato or cream or oil base to the sauce. Plenty of room to squeeze in a bunch of veggies and protein....
Who said ground beef? There are other proteins you know---try beans. Also use 50g dry pasta. It's a big enough portion for me, and I have a recipe I use often without oil. Works.:laugh: :laugh: :laugh: :laugh:
There are plenty of options for proteins. I just went with what was common, because that's what most people here will use. Personally, I wouldn't use ground beef in any sauce. I would use a meat with good flavor, like prosciutto or a nice cured ham or suasage. Maybe soma pancetta or some bacon if the fridge was pretty bare. It would not be enough to meet protein needs, so there would be a meat course as usual.
In any event, beans are even more inappropriate for a pasta dish/sauce than replacing Pasta with spaghetti sauce. The word abomination comes to mind. :noway: To say nothing of how that would be well over the carb limit for the day for another minimal amount of protein once vegetables are factored in.
Listen up. I don't know what your problem with carbs is, but it's not the devil, and I fit them in very nicely (and tastefully too). For your information, my "pasta fagioli" -pasta with beans is fought over by my 3 grown (skinny) Italian sons. Ignorance is bliss. :blushing:0 -
I steam a bag of frozen green beans and use that as a substitute for pasta. I also julienne zucchini and use spaghetti squash. I have a wheat intolerance so I have to find substitutes, although I must agree, if I could have my way, there is no substitute for the real thing....0
-
If you can, get a vegetable spiralizer, and turn zucchini into zucchini noodles! I got mine for about 40 bucks, which seems kind of steep, but I am totally obsessed with mine and use it almost every single day. Zucchini noodles make a quick and easy substitute for pasta.
If you don't want to get a spiralizer, try getting a julienne peeler. It looks like a vegetable peeler but it has "teeth" to make long strands. You can use it on squashes and carrots!
This!!!! ^^^ I bought a julienne peeler I think for less than $10 and it works perfectly. I love the zucchini noodles. And if you still want a bit of pasta, mix the zucchini noodles with a half a serving of spaghetti.0 -
Has anyone tried "Miracle Noodles?" They're made from mushrooms I think. I saw them at Walmart in the produce section.
LOL at "miracle noodles" are the negative calories too….?
They aren't great but they are passable if you have almost no calories left. They aren't negative cal but they are very very low cal. From what I've read they have been eating this is Asia for centuries, probably not for it being a "diet food" just a food. You can buy them at the Asian supermarket cheaper too by the way. Like someone said before make sure you rinse them well because yes they do smell a bit fishy till you do that. There is a rice shaped version which I prefer for some reason. Some of them depending on brands have a little of other things added lke a tiny bit of flour in one and it makes it much nicer in texture. I hear there is a tofu one but not seen it yet. They do tend to have a bit of a chewy texture.
Here is the thing on any of these noodles, I have tried a couple of different brand and they all seem to have a fishy smell to them, so they have to be rinsed really well and I suggest cooking them in what you are putting over them....such as with a little sauce or some hot sauce or whatever, but that will make them more palatable. They have a strange texture. The tofu ones are good too, but they do have more calories, but it is still really low.
Have you tried zucchini noodles? You basically take a peeler and go the length of a smaller zucchini (to avoid too many seeds) cook them for a moment and use them as noodles...its a nice replacement. Of course spaghetti squash is always a winner. What I have been doing for pasta sauce is have a plate full of broccoli and put the meat sauce over that and it is really good.
One other option I have tried and this is one of those don't knock it till ya try it things because it sounds awful, but I was pleasantly surprised how good it was. I took crispy romaine lettuce and cut it across the base then up so the pieces were thinner longer strips and put meat sauce over that and I was incredibly surprised at how good it was. I had the crispness and coolness of the lettuce against the sauce which was a nice combination.0 -
I have to agree... eat what you normally would, make room in your daily intake for it, by cutting back on something else or by doing an extra burn.
I do agree that spaghetti squash is good, is it the same? no but it is good. And some companies are cutting back the calories of their pasta products so look for those.0 -
I use pasta, when I'm making spaghetti & just create room in my calories & macros for the real thing.
If you're looking to make a "zucchini" noodle, here's another option. Williams-Sonoma has a device that cranks out a lot of "noodles" quickly. It called a Paderno Spiralizer. I made Chinese Chicken Salad this week & used zucchini noodles in place a ramen. It was AMAZING!!! I had company at the time & they devoured the salad. Also another helpful hint to keep the calories a little more reasonable, Newman's Dressing line has a Lite Low Fat Sesame Ginger Salad Dressing, an extra squeeze of fresh lime gives the salad a terrific taste for 35 calls/2 TBSP--which means you can add extra dressing! Here's the link for the Williams-Sonoma gadget. It's a bit pricey at $40, but worth it if you need to make a bunch of zucchini noodles at once, plus it has 3 different blades for variations. The also have hand held julienne slicer for $10. I figure this type of veggie noodle is a great substitute for salads, soup or a stir fry. I haven't tried these type of noodles with spaghetti, but figured it was worth a try the next time I pull out my "Sunny Italy" spaghetti sauce--once can't hurt, right?
http://www.williams-sonoma.com/products/paderno-sprializer/?pkey=e|paderno+spiralizer|1|best|0|1|24||1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_-0 -
I steam a bag of frozen green beans and use that as a substitute for pasta. I also julienne zucchini and use spaghetti squash. I have a wheat intolerance so I have to find substitutes, although I must agree, if I could have my way, there is no substitute for the real thing....
My mother-in-law from southern Italy made a dish with cooked green beans, tomato sauce and parmesan cheese sprinkled on top.0 -
Don't worry about it, just keep feeding your family your traditional Italian foods and don't worry about people with no idea about food.:laugh: :laugh: So as to add another 240 calories and only 21 grams of protein per 4 ounces of gorund beef?
Because clearly, the goal is to have 1/3 to 1/2 of your daily calories while having about 1/4 of your daily protein, without even factoring in the tomato or cream or oil base to the sauce. Plenty of room to squeeze in a bunch of veggies and protein....
Who said ground beef? There are other proteins you know---try beans. Also use 50g dry pasta. It's a big enough portion for me, and I have a recipe I use often without oil. Works.:laugh: :laugh: :laugh: :laugh:
There are plenty of options for proteins. I just went with what was common, because that's what most people here will use. Personally, I wouldn't use ground beef in any sauce. I would use a meat with good flavor, like prosciutto or a nice cured ham or suasage. Maybe soma pancetta or some bacon if the fridge was pretty bare. It would not be enough to meet protein needs, so there would be a meat course as usual.
In any event, beans are even more inappropriate for a pasta dish/sauce than replacing Pasta with spaghetti sauce. The word abomination comes to mind. :noway: To say nothing of how that would be well over the carb limit for the day for another minimal amount of protein once vegetables are factored in.
Listen up. I don't know what your problem with carbs is, but it's not the devil, and I fit them in very nicely (and tastefully too). For your information, my "pasta fagioli" -pasta with beans is fought over by my 3 grown (skinny) Italian sons. Ignorance is bliss. :blushing:
You're right, of course, ignorance sometimes just gets to me. I grew up on a farm and so I know what they feed animals to get them to market weight as fast as possible. It's an economics thing--it costs to keep the animals longer. This lady thinks meat has special "nutrients", but has no idea what she's also getting. The only way around it is to raise your own animals--but then you have to butcher them yourself, and not everyone has the stomach for that. On TV, here in Rome, I once heard a nutritionist say that everything--meat, grains, vegetables, fruit etc, etc is contaminated in some way. The only way around it is to diversify what you eat to spread the risk. In his opinion, people who always eat the same things were at a higher risk for tumors. Makes sense to me, so that's what I try to do--diversify.0 -
I use a julienne peeler to make zucchini pasta noodles. Great for a spaghetti bake.0
-
In... Cause I love pasta.
I've only ever tried thinly slicing portabella mushrooms and sautéing them, but it was delicious. Not sure how pasta-like it really was, but wonderful if you like shrooms.0 -
Zucchini noodles sound tasty. Substitute for pasta? Probably not. Something good in their own right? Sounds promising. I'll try it this summer.
Meanwhile, I'll stick to regular ol' pasta, just in smaller portions than I otherwise might.0 -
I have celiac disease and am diabetic, so moderation isn't going to do it for me. My husband is Sicilian and always thought pasta would have to be pried from his cold, dead heads. We were both shocked at just how much we like julienned vegetables as a vehicle for sauce. Green beans, eggplant, asparagus and zucchini, as well as spaghetti squash, are all in regular rotation and stand in for a wide variety of pastas from linguine to lasagna.
I haven't found a spiralizer that I like yet, but a julienne peeler or mandoline with a julienne blade is quick and easy. My son now prefers "voodles" alfredo to fettucine alfredo...and I used to make my own fresh pasta.0 -
Costco is selling Organic Black Bean spaghetti. I tried it at a sample table the other day and bought some for home. GF as well.
0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.6K Introduce Yourself
- 43.8K Getting Started
- 260.3K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.5K Recipes
- 232.5K Fitness and Exercise
- 430 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.8K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions