The best low cal recipes

koizumi6

Chicken Panini with Pesto and Peppers

8 slices whole grain sourdough bread
4 tbsp pesto
4 oz fresh mozz sliced
3/4 lbs cooked chicken
1/2 cup roasted red peppers

heat a large cast iron skilled or stovetop grill pan over medium heat. spread 4 pieces of the bread with 1 tablespoon of the pesto each. layer each piece with equal amounts of the mozzarella slices, chicken, and red peppers. Add and light film of olive oil to the pan when hot cook the sandwiches 2 at a time until the bread is crispy and the cheese is melted 3-4 min per side. for the best results use a heavy pan to weigh down the sandwiches

makes 4 servings 450 cal a piece/ 15 g fat (6 sat), 820 mg sodium

koizumi6

From funkyspunky

Au Gratin Potatoes with Ham
Ingredients:
- 1 (5-1/2 ounce) box au gratin potatoes - Do not make as directed on box.
- 1 (12 ounce) can of fat-free evaporated milk
- 1-1/2 cups hot water
- 12 ounces extra lean ham or turkey ham, cut into bite sized pieces
- 1 (16-ounce) bag frozen broccoli pieces

1. In a 2-quart, microwavable, casserole dish, mix the potatoes and seasoning cheese packet from the box with the milk and water until the powdered cheese is completely dissolved.
2. Stir in the ham pieces.
3. Cover with wax paper. Cook in a carousel* microwave on high for 5 minutes.
4. Stir in the broccoli pieces. Cover (with wax paper) and continue cooking in the carousel microwave on high for an additional 15 minutes, stirring occasionally.
5. Remove the wax paper and let casserole sit for 3 to 5 minutes before serving.

*Note: If you do not have a carousel microwave, turn the dish a quarter turn every 2 minutes.

Yield: 4 servings

Calories: 336; Fat: 6g (15% fat); Cholesterol: 44mg; Carbohydrate: 46g; Dietary Fiber: 5g; Protein: 30g; Sodium: 2170mg

BrandyH20

bump

MandiG82

Chicken (or venison) sausage and apple skillet

6 (3 oz) chicken and apple sausages such as Al Fresco ( I used venison)
1 small onion, thinly sliced
3 McIntosh apples, each cut into 12 wedges
1/4 cup apple juice
1/4 cup water
1 1/2 teaspoons chopped fresh thyme

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add sausages. Cook until done. Remove from pan. Cut each link into 4 diagonal slices. Keep warm.
2. Reheat pan over medium-high heat. Add onion; saute 5 minutes until lightly browned. Add apple; saute 2 minutes. Add sausages and remaining 3 ingredients; simmer 2 minutes or until liquid evaporates

Yield: 6 servings

Serve with 1/2 cup mashed sweet potatoes for total point value of 5

173 calories
5.7g fat
14.3g protein
17.1g carb
2.7g fiber
66mg cholesterol
1.3mg iron
435 mg sodium
4mg Calc

aubraann03

These all sound so great!

VICKYORTIZ

TWO POUNDS CHOPPED SHRIMP
THE JUICE OF 10 LEMONS
4 CHOPPED MEDIUM SIZE TOMATOES
1 MEDIUM PURPLE ONION
1 BUNCH OF CHOPPED CILANTRO
4 SERRANO PEPPERS CHOPPED
SALT AND PEPPER

MARINATE THE SHRIMP ALONE IN THE LEMON JUICE AND STORE IN AN AIRTIGHT CONTAINER OVERNIGHT. ADD ALL THE CHOPPED INGREDIENTS THE NEXT DAY AND ALLOW TO MARINATE FOR A COUPLE MORE HOURS. SERVE IT ON A TOSTADA OR NOT.

Brianne298

These are both from SP

Crustless Spinach, Onion and Feta Quiche

Ingredients

1 medium onion, diced
6-oz fresh baby spinach
2 large eggs
1/2 cup egg beaters (liquid substitute)
1/2 cup all purpose flour
1/2 tsp baking powder
1/4 tsp salt
pinch cayenne pepper
1 1/3 cups non fat milk
1/2 cup feta cheese

Directions

1. Preheat oven to 400F.
2. Lightly grease a 10-inch quiche/tart pan (or a pie plate)
3. In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted. Set aside to cool for a few minutes
4. In a large mixing bowl, whisk together eggs, flour, baking powder and salt. Whisk in milk, then stir in spinach-onion mixture.
5. Pour quiche base into prepared pan. Top with feta cheese.
6. Bake for 25 minutes, or until center is set and the outside edge is golden brown. (I had to cook it for over 30 minutes)
Let set for 5 minutes, then slice and serve.

* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 142.0
* Total Fat: 5.5 g
* Cholesterol: 83.3 mg
* Sodium: 248.8 mg
* Total Carbs: 13.5 g
* Dietary Fiber: 2.2 g
* Protein: 10.6 g

I made this tonight and it was REALLY good. When I told DH that I was making it, he said "I hate quiche." He loved it and asked me if it was hard to make. I told him no, and he said "good, then we can have it a lot."

Vegetable Fried Rice

Ingredients

3 cups cooked brown rice
1 10 oz. package frozen mixed vegetables, or 2 cups fresh vegetables, chopped (we use the frozen stir-fry vegetables
1 small onion, finely chopped
2 eggs, lightly beaten (I use Egg Beaters)
2 teaspoons olive oil
3 teaspoons low sodium soy sauce

Directions
1. In a large pan, heat oil on medium-high heat. Add onion and rice. Stir and cook until onion is soft, about 5 minutes.
2. Reduce heat to medium and add vegetables to rice mixture. Cook 2 minutes for frozen vegetables and 5-7 minutes for fresh vegetables.
3. Spread the mixture out to the sides of the pan, leaving space in the middle for the eggs.
4. Add the eggs, and scramble until cooked firm.
5. Mix the eggs with the rice and vegetables, then sprinkle with soy sauce.

Makes 8 servings.
* Amount Per Serving
* Calories: 137.5
* Total Fat: 3.1 g
* Cholesterol: 46.7 mg
* Sodium: 147.3 mg
* Total Carbs: 23.5 g
* Dietary Fiber: 3.0 g
* Protein: 4.5 g

koizumi6

sounds delicious!

redhead91

Wow thank you!!!!

jenttifer

Bump

imaprncs

mmmmmmmm

hedleyrocks247

Bump - In need of some great ideas!! Not much of a cook, but slowly learning

troythegeek

Chicken Fingers with chipotle honey

1 lb bonesless skinless chicken tenders
salt and black pepper to taste
3 egg whites light beaten
2 cups panko bread crumbs
2 tbsp dijon mustard
1 tsp chipotle pepper puree
1 tbsp honey

Preheat oven to 450. season chicken with salt and pepper. Dip chicken into egg whites, then panko. Place on a baking sheet coasted with nonstick cooking spray and bake for 10-12 min until crumbs have browned.
combine mustard, honey, and chipotle and then toss chicken.

Makes 4 servings: 250 cal, 1.5g fat(0 sat), 350 mg sodium

Oh Myyyyyyyy! That sounds so good.

koizumi6

posted by Steffilily

323 cal/ 8 servings

Spaghetti Pie:

1 lb lean ground beef
4 1/2 cups spaghetti sauce of your choice ( I used the Homemade Gourmet Homestyle Spaghetti Sauce)
1 block fat free cream cheese - softened
16 oz low fat cottage cheese
1/2 cup fat free sour cream
8 oz pasta (I was going to make 12 oz of pasta but only had 8 oz of angel hair pasta on hand and it turned out to be enough).


Heat oven to 350. Boil the pasta. Brown beef and drain. Add spaghetti sauce to meat and warm it up on low heat. Meanwhile, mix together cream cheese, cottage cheese and sour cream and set aside. Once pasta is done, drain it and put half of the pasta in a 13x9 baking dish, spread all the cheese mixture on top. Put rest of pasta over the cheese mixture. Pour the spaghetti/meat sauce over the top (be careful that it doesn't overflow!). Bake for 45-50 minutes.

I considered 1/8 of the baking dish to be a serving size and it covers almost the entire plate! Yummy and satisfying!

kkkeeellllllyyy

Great for breakfast!

Oink & Cluck cups

You need:
Muffin Pan
non-stick cooking spray
thin sliced ham - 25 calories per slice (at least the kind I have is)
eggs - about 90 calories
cheese of your choice
seasoning

Directions:
Spray your muffin pan with cooking spray
Take the thin sliced ham and stick it into the muffin cup so it looks like a little ham cup.
Put in oven for a few minutes to stiffen up the ham so it's more sturdy
Crack one egg into the ham cup and season with salt and pepper or your choice of seasonings
Place back into the oven until the egg is cooked to your liking.
When they're done sprinkle a little cheese on top or some salsa.

These are so yunmy and turn out super cute! Sorry I don't know how hot to make the oven. I just guesstimate and it usually turns out good.

alb_photog

this was dinner tonight, and it was really tasty!

Garlic Lime Pork Chop

4 (4-6 oz) lean boneless pork chops
4 cloves garlic, crushed
1 tsp cumin
1 tsp chili powder
1 tsp paprika
1/2 lime, juice of
lime zest
salt and fresh pepper
Trim any fat off pork. In a large bowl season pork with garlic, cumin, chili powder, paprika, salt and pepper. Squeeze lime juice and some zest from the lime and let it marinade at least 20 minutes.
Line broiler pan with foil for easy clean up. Place pork chops on the broiler pan and broil about 4-5 minutes on each side or until nicely browned

Cilantro Lime Rice

1 cup extra long grain rice or basmati rice
1/2 lime, juice of
2 cups water
1 tsp salt
3 tbsp fresh chopped cilantro
3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.


My family needed 1.5 cps of rice to eat, so adjust for size. We had it with a side of steamed snap peas. Delish!. My diary says that my calorie total was about 500 calories.

koizumi6

yum that sounds really delish. i love the cilantro lime rice from chipotle

zumba66girl

bump

pammi65

bump

koizumi6

Creamy chicken Casserole

1 can cream of celery
1 can cream of mushroom
1 can cream of onion
5 ounces velveeta
1/3 cup mayo
4 cups cooked chicken breast
1 package (16oz) broccoli cuts, thawed
1-1/2 cups cooked white rice
1-1/2 cups cooked wild rice
1 can (8oz) sliced water chesnuts drained
1 jar 4oz sliced mushrooms drained
1-1/2 cups salad croutons

in a large bowl combined soups, cheese, mayo. stir in chicken, broccoli, rice, water chesnuts, and mushrooms. transfer to a greased 9x13 baking dish. bake uncovered at 350 for 30 min, sprinkle with croutons, bake another 8-12 min longer

1 cup equals 311 calories, 14 g fat, 846 mg sodium, 25 carbs, 3 g fiber, 20 g protein