The best low cal recipes

anna_b1

Definitely want to keep track of this thread. Yummy recipes.

Thanks to all for sharing!

SarahJaneDeschamp

yummy, thanks for sharing x

1crazymom

Bump

ellenangel

Current obsession:

- 1/2 cup canned pumpkin
- 1 egg white
- cinnamon, vanilla and sweetener

Mix all together and microwave for 2-3 mins. Top with a little sugar free syrup and fat free whipped cream- delicious and easy (surprisingly satisfying) for around 120 cals!

SoFancySoBlessed

BUMP....I LOVE KEY LIME PIE!!!!! :bigsmile:

aab1

Bump - thanks for sharing!!! :flowerforyou:

liezelcha

Bump!

Tristis

bump!

WifedUpMartin

Omg I cannot wait ti create my new grocery list using these recipes! I have been looking for healthy casserole dishes Thank you everyone! Wish I had something to add! What cookbooks (or websites besides the forums here) do you guys get these out of?!

koizumi6

Omg I cannot wait ti create my new grocery list using these recipes! I have been looking for healthy casserole dishes Thank you everyone! Wish I had something to add! What cookbooks (or websites besides the forums here) do you guys get these out of?!

let's see... my favorite magazine is Cooking Light... you can't find a better food magazine out there in my opinion. Also, there are some really great websites like eatingwell.com, skinnytaste.com (another fav), cookinglight.com. As far as books, I've used the 'eat this, not that' series- really great bc it has a lot of pics. I also have a few 'fix it and forget it' books- aimed toward the slow cooker- I have a diabetic version and a healthy cooking version. people seem to really like the hungrygirl books, but I'm not a huge fan. I

ang83

bump

brndygrl98

I am seriously loving this thread! *BUMP*

koizumi6

aw thanks! I'll be adding new recipes every night... stay tuned and feel free to request types of dishes you'd like to see

koizumi6

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

koizumi6

Herb goat Cheese stuffed chicken breast

1/4 cup panko
2 tbsp chopped fresh mint
2 tbsp chopped parsley
4 oz goat cheese
4 (6oz) skinless boneless chicken breast halves
1/2 tsp salt
4 tsp evoo
1/4 tsp crushed red pepper
10oz package fresh spinach
lemon wedges (optional)

preheat broiler to high. combined first 4 ingredients in a small bowl. cut a horizontal slit through thickest portion of eat brast half to form a pocket. stuff 2 tbsp cheese mixture into each pocket, close each opening with a wooden pick. sprinkle chicken with 1/4 tsp of salt
heat a large non stick skillet over medium high heat add 1 tbsp evoo to pan. add chicken to pan and cook for 2 min on 1 side or until browned. arrange chicken on baking sheet browned side up and broil for 8 min or until done.
heat skilled over medium high heat and add remaining 1 tsp oil, red pepper, and spinach. cook for 2 min or until spinach wilts. stir in the remaining 1/4 tsp salt

4 servings. (1 servings= 1 chicken breast half and 1/2 cup of spinach)
348 cal, 12.9 fat, 46.8 protein, 10.7 carb, 3.7 fiber, 579 sodium

koizumi6

Spring Risotto

1 lb asparagus trimmed and cut into 3/4 inch
1 3/4 cups fat free low sodium chicken broth
2 tbsp evoo
1 1/2 cups chopped onion
2 garlic cloves minced
1 cup uncooked arborio rice
1 cup frozen shelled edamame
3/4 tsp salt
1/4 cup less fat cream cheese
1/2 tsp pepper
1 oz shaved parm cheese
2 tbsp chopped fresh thyme

bring 4 cups water to a boil in a saucepan. add asparagus, and cook for 2 min. drain. bring 2 cups water and chicken broth to a simmer in saucepan.
heat a large saucepan over medium heat. add evoo and swirl to coat. add onion, cook for 4 min. add garlic and cook for 2 min. stir in rice, edamame, and salt cook for 1 min. stir in 1 cup broth mixture, cook for 4 min or until liquid is nearly absorbed, stirring constantly. add remaining broth mixture, 1/2 cup at a time, stirring constantly until liquid is absorbed before adding more (20 min total)
stir in asparagus, cream cheese, and pepper, cook 1 min. spoon 1 cup risotto into each of 4 bowls, top with 1 tbsp parm cheese and sprinkle evenly with thyme. 4 servings

1 servings= 398 cal, 14.2 fat, 17 protein, 53 carb, 7.6 fiber, 748 sodium

koizumi6

Bacon Cheddar Corn Muffins

4.5 oz all purp flour
3/4 cup yellow cornmeal
1/2 cup sharp cheddar shredded
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp ground cumin
1/4 tsp salt
4 center cut bacon slices cooked and drained and crumbled
1 jalapeno pepper seeded and minced
1 1/4 cups low fat buttermilk
1/4 cup canola oil
1 large egg beaten
cooking spray

1. preheat oven to 375
2. spoon flour into dry measuring cups, level with a knife
combined flour and next 7 ingredients (through salt) in a large bowl, stirring with a whisk, stir in bacon and jalapeno. make a well in the center of mixture. combine buttermilk, oil, and egg in a bowl, stirring well with a whisk. add buttermilk mixture to flour mixture, stirring just until moist.
place12 mmuddin cup liners in muffin cups coat with cookin spray, divide batter among muffin cups. bake at 375 for 15 min or until wooden pick inserted comes out clean. cool 5 min

12 servings
1 muffin= 160 calories, 7.9 fat, 4.8 protein, 17.7 carbs, 0.9 fiber, 299 sodium

koizumi6

Greek Chicken and Barley salad *top rated recipe*

YIELD: 8 servings (serving size: 1 cup)
COURSE: Salads
Ingredients
Salad:
2 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups fat-free, less-sodium chicken broth, divided
1 cup uncooked pearl barley
2 cups cubed seeded cucumber
1 cup grape tomatoes, halved
1/2 cup cubed yellow bell pepper
1/3 cup reduced-fat feta cheese
1/4 cup chopped pitted kalamata olives
Dressing:
3 tablespoons extra-virgin olive oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon minced fresh basil
1 teaspoon minced fresh thyme
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
3 garlic cloves, minced

1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.
2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.
3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley

Amount per serving
Calories: 230
Fat: 9.8g
Protein: 18g
Carbohydrate: 18.3g
Fiber: 3.2g
Sodium: 611mg

koizumi6

Sausage Stuffed Manicotti

Ingredients
10 uncooked manicotti
Cooking spray
1 pound sweet turkey Italian sausage
1 1/2 cups chopped onion
1 cup chopped green bell pepper
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups fat-free milk
1/8 teaspoon black pepper
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
2 cups tomato-basil pasta sauce (such as Newman's Own)
1/4 cup (1 ounce) grated fresh Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add onion and bell pepper to pan; sauté 5 minutes or until tender.
3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. Remove from heat; gradually add milk, stirring with a whisk. Return pan to heat; bring to a boil. Cook 6 minutes or until thickened, stirring constantly with a whisk. Remove from heat; stir in black pepper. Add 1/2 cup milk mixture to sausage mixture; stir well.
4. Preheat oven to 350°.
5. Spoon about 1/3 cup sausage mixture into each manicotti; arrange manicotti in a single layer in a 13 x 9–inch baking dish coated with cooking spray. Sprinkle mozzarella over manicotti; spread remaining milk mixture evenly over mozzarella. Top milk mixture with pasta sauce, spreading to cover. Sprinkle with Parmesan. Bake at 350° for 35 minutes or until bubbly

yields 10 servings.
1 manicotti=
Calories: 292
Fat: 11.5g
Protein: 19.6g
Carbohydrate: 25.8g
Fiber: 1.4g
Sodium: 719mg

koizumi6

Caribbean Shrimp salad with lime vinaigrette

YIELD: 4 servings
COURSE: Salads
Ingredients
4 cups chopped cooked shrimp (about 1 1/2 pounds)
5 tablespoons seasoned rice vinegar, divided
2 tablespoons chili garlic sauce (such as Lee Kum Kee)
1 1/2 tablespoons olive oil
1 tablespoon grated lime rind
1/4 cup fresh lime juice (about 3 large limes)
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 garlic cloves, minced
Dash of salt
8 cups fresh baby spinach
1 cup chopped peeled mango (about 1 large)
1 cup julienne-cut radishes
1/4 cup diced peeled avocado
1/2 cup thinly sliced green onions
2 tablespoons unsalted pumpkinseed kernels

Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.
Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.
Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.

Calories: 281
Fat: 10g
Protein: 30.3g
Carbohydrate: 18.4g
Fiber: 3.6g
Sodium: 879mg