The best low cal recipes

lillianelise

Oh and I forgot to mention that the previous recipes are from one of my favorite cookbooks Eat, shrink and be Merry.

maeadair

Great post thank you for sharing... you might be interested in following the cooking challenge that insky... does ( you can find it through my last posts area. ) Love low cal low sodium ideas. Currently need cold things beside sandwiches and regular salads for work...have no microwave nor refrig, only own packed cooler bag. :-)

KnottyJen

Thanks everyone for these great recipes! Can't wait to try some out. I have some really good ones that I'll have to share while I'm not at work! :-)

koizumi6

I stole this from a casserole post. I'll be making it next week! yum-o

Bacon, Gruyère, and Ham Strata

This casserole is easy to prepare, especially if you purchase diced ham from your supermarket. Gruyère is a type of Swiss cheese. Its sweet nuttiness enhances this dish, though you can substitute Edam, Gouda, or even cheddar cheese

YIELD: 6 servings
COURSE: Breakfast/Brunch, Casseroles

Ingredients
2 cups fat-free milk
1 cup chopped green onions
1 cup egg substitute
1 tablespoon Dijon mustard
1/4 teaspoon ground red pepper
12 ounces sourdough French bread, cut into 1/2-inch cubes (about 10 cups), toasted
3/4 cup diced ham
Cooking spray
1 cup (4 ounces) shredded Gruyère cheese
4 bacon slices, cooked and crumbled (drained)

Preparation
Combine milk, green onions, egg substitute, mustard, and pepper in a large bowl, stirring with a whisk. Add bread cubes and ham; stir well to combine. Pour into a 2-quart baking pan coated with cooking spray. Sprinkle with shredded cheese. Cover and chill 8 hours or overnight.

Preheat oven to 350°.

Uncover dish, and bake at 350° for 20 minutes. Sprinkle with bacon. Bake an additional 15 minutes or until bread mixture is set and cheese is bubbly


Amount per serving
Calories: 330
Calories from fat: 31%
Fat: 11.5g
Saturated fat: 4.6g
Monounsaturated fat: 3.5g
Polyunsaturated fat: 1.8g
Protein: 23.7g
Carbohydrate: 34.1g
Fiber: 2.2g
Cholesterol: 34mg
Iron: 4.2mg
Sodium: 898mg
Calcium: 348mg

koizumi6

Savory Pork Roast (slow cooker, diabetic friendly)
3 lb boneless pork loin roast, trimmed
1 large onion, sliced
1 bay leaf
2 tbsp soy sauce
1 tbsp garlic powder

place roast and onion in slow cooker. add bay leaf, soy sauce, and garlic powder, cover cook on high 1 hour and then low 6 hours. slice and serve

8-10 servings

187 calories
9 g fat
1 g carbs
0 fiber
0 sugar
241 mg sodium

koizumi6

Pork Roast with Potatoes and Onions (diabetic friendly, slow cooker)

2 1/2- 3 lbs boneless pork loin, trimmed
1 large garlic clove
5 potatoes, cubed, unpeeled
1 large onion
3/4 cup broth, tomato juice, or water
1 1/2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp cold water

Make slits in roast and insert slivers of garlic. Put under broiler to brown. Put potatoes in slow cooker, add half of the onions. Place roast on top and cover with remaining onions. Combine broth and soy, pour over roast, cover cook on low for 8 hrs. Remove roast and veggies from liquid, combine cornstarch and water, add to liquid and turn on high until thickened (or you can finish on the stove top for faster results). Serve over sliced meat and veggies.

6-8 servings
289 calories
9 g fat
339 sodium
22 g carbs
3 g fiber
4 g sugar
28 g protein

koizumi6

Teriyaki Pork Roast (slow cooker, DF)

3/4 unsweetened apple juice
2 tbsp sugar
2 tbsp soy sauce
1 tbsp vinegar
1 tsp ground ginger
1/4 tsp garlic powder
1/8 tsp pepper
3 lb boneless pork loin roast, trimmed, halved
2 1/2 tbsp cornstarch
3 tbsp cold water

combine apple juice, sugar, soy, vinegar, ginger, garlic powder, and pepper in greased slow cooker. Add roast, turn to coat, cover, cook on low 7-8 hours. remove roast and keep warm. In a saucepan combine cornstarch and cold water until smooth, stir in juices from the roast, bring to a boil and stir for 2 minutes or until thickened.

211 calories
9 fat
241 sodium
7 g carbs
5 g sugar
24 g protein

koizumi6

Cranberry Pork Roast (slow cooker, DF)

2 3/4 pork roast, trimmed
1 cup ground or chopped cranberries
3 tbsp honey
1 tsp grated orange peel
1/8 tsp ground cloves
1/8 tsp ground nutmeg

sprinkle roast with pepper, place in slow cooker. Combine remaining ingredients, pour over roast. cook on low 8-10 hours

214 calories
9 g fat
37 mg sodium
7 g carbs
7 g sugar
25 g protein

koizumi6

Slow Cooker Char Siu Pork Roast

1/4 cup low sodium soy sauce
1/4 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons garlic, minced
2 teaspoons gingerroot, peeled and grated
1 teaspoon dark sesame oil
1/2 teaspoon five-spice powder
2 lbs pork shoulder

1 Combine first 8 ingredients in a small bowl; stirring with a whisk.
2 Place in a large zip top bag; seal. Marinate 2 hours, turning occasionally (can skip this step).
3 Place pork and marinade in slow cooker. Cover and cook on LOW for 8 hours.
4 Remove pork from slow cooker using slotted spoon; place on cutting board or work surface and shred.
5 Can thicken sauce and serve with meat.
6 Serve with sticky rice and some stir fry veggies.

8 servings
Calories 325.2
Total Fat 21.2 g
Sodium 531.6 mg
Total Carbohydrate 12.4 g
Dietary Fiber 0.3 g
Sugars 10.0 g
Protein 20.3 g

koizumi6

Garlic Pork Roast (For the Slow Cooker)

3 lb boneless pork loin roast
1 tablespoon vegetable oil
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 cup chicken broth
1 medium onion, sliced
6 garlic cloves, peeled
8 slices fresh lemon peel (3x1/2-inch each)
1 1/2 lbs red potatoes, cut in 1/2-inch thick slices
1 (16 ounce) bag peeled baby carrots
1/2 teaspoon dried thyme

1In 12-inch skillet, heat oil over medium-high heat until hot. Place pork roast in skillet and cook until just browned on all sides.2Transfer pork to 5 to 6 quart slow-cooker pot, sprinkle with salt and pepper. Add broth, onion, garlic, lemon peel, potatoes and carrots to pot. Sprinkle with thyme.3Cover slow cooker with lid and cook pork and vegetables on the low setting 7 to 8 hours or until pork and vegetables are tender. Skim any fat from broth. Serve pork with vegetables and broth.

8 servings
Calories 391.5
Total Fat 16.2 g
Sodium 524.5 mg
Carbohydrate 20.5 g
Dietary Fiber 3.4 g
Sugars 4.4 g
Protein 39.2 g

koizumi6

Tangy Slow Cooker Pork Roast

1 large onion, sliced
2 1/2 lbs boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce (to taste)

Arrange onion slices evenly in slow cooker; place the roast on top of the onion. In a bowl mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast. Cover and cook on high for one hour, then low for 4-6 hours (or on high for 3-4 hours).

8 servings
Amount Per Serving
Calories 273.2
Total Fat 11.8 g
Total Carbohydrate 8.9 g
Dietary Fiber 0.4 g
Sugars 7.5 g
Protein 30.9 g

Naomi_84

bump

kcksmo

I tried the zucchini lasagna recipe this week and LOVE IT!! THANK YOU!

Kellidianne

bump

gonnabeHOT_Heidi

bump! awesome people

swheeler86

bump!

koizumi6

Buttery Lemon Shrimp

Ingredients
1/4 cup yogurt-based spread (such as Brummel & Brown)
2 tablespoons lemon juice
1 teaspoon low-sodium Worcestershire sauce
1/2 teaspoon paprika
Cooking spray
1 1/2 pounds peeled and deveined large shrimp
1 teaspoon Old Bay seasoning
2 tablespoons chopped fresh parsley


Combine first 4 ingredients in a small bowl; set aside.
Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add shrimp and seasoning; sauté 2 minutes. Add yogurt spread mixture, and cook 3 minutes or until shrimp are done. Spoon shrimp and liquid into individual serving bowls, and sprinkle with parsley.

4 servings
CALORIES 171 (34% from fat)
FAT 6.4g (sat 1.4g, mono 0.3g, poly 0.6g)
PROTEIN 26.1g
CARBOHYDRATE 0.9g
FIBER 0.2g
CHOLESTEROL 242mg
IRON 4mg
SODIUM 959mg
CALCIUM 53mg

sms9497

Yum

Psyb3r

Bump. I need to come back to some of these!!!

kmarx65

I'd love to see some low carb and vegan occassionally.

gcumpson

Asparagus with Balsamic Tomatoes & Goat cheese

1 lb asparagus
2 tsp evoo
1 1/2cups halved grape tomatoes
1/2 tsp minced garlic
2 tbsp balsamic vinegar
1/2 tsp salt
3 tbsp goat cheese crumbled
1/2 tsp black pepper

cook asparagus in boiling water 2 min or until crisp tender, drain
heat olive oil in a large skillet over medium high heat. add tomatos and garlic, cook 5 min. stir in vinegar, cook 3 min. stir in salt.
arrange asparagus on a platter, top with tomato mixture sprinkle with cheese and pepper

4 servings
69 cal per serving, 3.9 g fat, 3g protein, 6.5 g carbs, 2.1 g fiber, 181 mg sodium

This sounds awesome I am a veggie (not a vegan so I eat chess and drink milk) BUT I have an egg allergy you got anything in the book that fits Other than salad

amcmillan730

bump!

R_mageddon

Yum! Please keep them coming! I've saved so many already. I love it!

majpal

Bump!

bubblesburst80

bump, need time to look properly

Slivingston62

Thank you for all the wonderful receipes. I run out of good healthy ideas so I can use all the the receipe help I can get. My daughter-in-law is doing this with me so I will share these with her also. Thank you again.

4himalone

amazing recipes thanks!

deannalu89

bump!!

kymmyforest

picklejuice_7

Yum!