The best low cal recipes

plowicki

I need some new, under 300 cal ideas for lunch. Anyone?

koizumi6

I need some new, under 300 cal ideas for lunch. Anyone?

I'll post some tonight

heatherldew

bump

jr1985

These sound Great! Thanks for Posting!

meadows654

These look great! BUMP!

parvati

Wow, some really great recipes on here! Thanks for sharing!!

koizumi6

Lunch for 250 calories or less:

Zucchini tomato soup
2 small zucchini, chopped
1/4 cup chopped red onion
1-1/2 tsp olive oil
1/8 tsp salt
1 cup spicy hot v8 juice
1 small tomato cut into thin wedges
Dash of pepper and dash of dried basil
(option toppings- shredded cheese and crumbled bacon- not included in nutritional info)

in a large skillet saute the zucchini and onion in oil until crisp tender. sprinkle with salt. add the v8 juice, tomato, pepper, and basil. cook until heated through. Sprinkle with cheese and bacon if desired

yield: 2 servings
1 serving= 89 calories, 4g fat, 545 mg sodium, 12 g carbs, 3 g fiber, 3 g protein

MissKash

that sounds really good.

koizumi6

Lunch for 250 cal or less:

Veggie Macaroni Salad
2 cups uncooked elbow macaroni
1 large tomato, seeded and chopped
1 cup frozen peas thawed
1/2 cup shredded red fat cheddar
1/2 cup chopped celery
1 hard cooked egg, chopped
2 green onions sliced
Dressing:
3/4 cup red fat mayo
1 cup plain yogurt
2 tbsp sugar
1 tbsp mustard
1/8 tsp celery seed

Cook the macaroni, drain and rinse with cold water. In a large bowl combined macaroni tomato peas cheese celery egg and onion. in a small bowl combine dressing ingredients and pour over macaroni mixture. toss to coat.

yields 10 servings
3/4 cup= 234 cal, 8g fat, 246 mg sodium, 32 g carbs, 2g fiber, 8 g protein

torregro

Lunch for 250 cal or less:

Veggie Macaroni Salad
2 cups uncooked elbow macaroni
1 large tomato, seeded and chopped
1 cup frozen thawed
1/2 cup shredded red fat cheddar
1/2 cup chopped celery
1 hard cooked egg, chopped
2 green onions sliced
Dressing:
3/4 cup red fat mayo
1 cup plain yogurt
2 tbsp sugar
1 tbsp mustard
1/8 tsp celery seed

Cook the macaroni, drain and rinse with cold water. In a large bowl combined macaroni tomato peas cheese celery egg and onion. in a small bowl combine dressing ingredients and pour over macaroni mixture. toss to coat.

yields 10 servings
3/4 cup= 234 cal, 8g fat, 246 mg sodium, 32 g carbs, 2g fiber, 8 g protein

1 cup frozen thawed WHAT? LOL

koizumi6

162 cal lunch:

Seafood Salad Pitas

2 cups imitation crab
1/2 lb medium cooked shrimp chopped
2 celery ribs chopped
1/2 cup sliced green onions
3/4 cup ff mayo
3/4 tsp seafood seasoning
1/4 tsp salt
1/8 tsp pepper
4 whole wheat pita breads halved

in a large bowl combine the crab shrimp celery and onions. in a small bowl, combine the mayo, seafood seasoning, salt and pepper. pour over the crab mixture toss to coat. cover and refrigerate for at least 2 hours. spoon into pita halves

8 servings
1 filled half pita= 162 calories, 2 g fat, 755 mg sodium, 28 g carbs, 3 g fiber, 10 g protein

koizumi6

Lunch for 250 cal or less:

Veggie Macaroni Salad
2 cups uncooked elbow macaroni
1 large tomato, seeded and chopped
1 cup frozen thawed
1/2 cup shredded red fat cheddar
1/2 cup chopped celery
1 hard cooked egg, chopped
2 green onions sliced
Dressing:
3/4 cup red fat mayo
1 cup plain yogurt
2 tbsp sugar
1 tbsp mustard
1/8 tsp celery seed

Cook the macaroni, drain and rinse with cold water. In a large bowl combined macaroni tomato peas cheese celery egg and onion. in a small bowl combine dressing ingredients and pour over macaroni mixture. toss to coat.

yields 10 servings
3/4 cup= 234 cal, 8g fat, 246 mg sodium, 32 g carbs, 2g fiber, 8 g protein

1 cup frozen thawed WHAT? LOL

haha Peas... I fixed

koizumi6

Garden Vegetable Frittata 149 calories

1 pound asparagus
6 ounces button mushrooms
1 tbsp olive oil
1 clove garlic
1 shallot
1 small or 1/2 large zucchini
6 large eggs
1/3 cup 1% milk
1 tsp salt
1/4 tsp freshly ground black pepper
dash nutmeg
1 tbsp chopped chives
1/4 cup freshly grated parmesan cheese
2 medium or 1 large tomato

Preheat the oven to 350 degrees. Wash and trim asparagus and cut into 1-inch long pieces. Blanch asparagus in boiling water for 1-2 minutes and immediately shock in ice water. Drain and dry asparagus, set aside. Clean and slice mushrooms. In a skillet, heat olive oil and saute the mushrooms over medium heat for about ten minutes. While they cook, grate or finely mince the garlic and shallots. Add the garlic and shallots to the mushrooms and continue to cook for about two minutes more. Remove the mushroom mixture from the heat and set aside. Cut the zucchini in half lengthwise and slice into thin, half-moon shapes. In a large bowl, beat together eggs, milk, salt, pepper, nutmeg, and chives. Add asparagus, mushroom mixture, and zucchini. Lightly spray a 2-quart baking dish (11 x 7 x 1.5) with cooking spray. Pour the egg and vegetable mixture into the dish. Thinly slice tomatoes and arrange on top of the egg mixture. Sprinkle parmesan cheese over the top and bake in the oven until set, about 30-35 minutes. If desired, place under the broiler for 2-3 minutes to brown the top. Allow the frittata to cool before serving. Frittata can be made ahead and chilled, covered, overnight -- allow to come to room temperature before serving.


Makes six servings

Calories: 148.8
Total Fat: 9.0 g
Cholesterol: 216.4 mg
Sodium: 545.9 mg
Total Carbs: 7.6 g
Dietary Fiber: 1.9 g
Protein: 10.5

koizumi6

Spinach Feta Pizza Tortilla 247 calories

1 tortilla
2 tablespoons pizza sauce
10 spinach leaves, fresh
1 slice of tomato, diced
1 tablespoon Feta cheese, crumbled
2 tablespoons part skim mozzarella cheese, shredded

1. Lightly toast tortilla. Top with pizza sauce, spinach, Feta, and mozzarella.
2. In oven, broil until cheese melts.

Calories: 247.0
Total Fat: 8.3 g
Cholesterol: 16.2 mg
Sodium: 831.8 mg
Total Carbs: 32.3 g
Dietary Fiber: 4.0 g
Protein: 12.3 g

koizumi6

Italian Chick Pea and Tomato Salad 79.3 calories

1 can Chick Peas - drained & rinsed
1 can Black Olives (approx. 40)
1/4 cup Onions - chopped small
2 cloves Garlic - finely chopped or minced
1 cup diced Red Ripe Tomatoes
1 diced cucumber - seeds removed
4 tbsp Fat Free Italian Dressing

Drain and rinse chick peas and set aside to drain while you prepare the other ingredients. Drain the black olives. Mix all ingredients in a bowl. You can add other fresh or dried herbs to suit your own tastes. Cover and refrigerate at least an hour, but the longer the better ... the flavors mix as it sits.

1/2 cup=
Calories: 79.3
Total Fat: 2.7 g
Cholesterol: 0.0 mg
Sodium: 497.1 mg
Total Carbs: 11.1 g
Dietary Fiber: 3.5 g
Protein: 2.9 g

ebjax

Greek Chicken and Barley salad *top rated recipe*


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

OMG, these last few recipes have me hooked. Thank you. Love the goat cheese recipes and this Greek Chkn and Barley one. I have to stay around 1200 calories a day in order to actually lose a little weight so the recipes with under 300 calories per serving are for me!

oici812

bump

smtraxx

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apfeiff

Mexican Slow Cooked Pork Carnitas

Slow Cooked Pork Carnitas (Mexican Pulled Pork)
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 4 oz (1/2 cup) • Old Points: 4 pts • Points+: 4 pts
Calories: 176 • Fat: 7.7g • Protein: 25.8 g • Carb: 1.3 g • Fiber: 0.1 g




2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)
6 cloves garlic, cut into sliver
cumin
adobo
garlic powder
3/4 cup 99% fat free chicken broth
2-3 chipotle peppers in adobo sauce (to taste)
2 bay leaves




Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

** I actually thought this could use more flavor, so I either did add salsa and other mexican flavors, or I mixed in BBQ sauce with the meat. It's pretty versatile, but I loved it every way I ate it!

apfeiff

Zucchini Lasagna
(225 calories per serving)


Preheat oven to 375 degrees.

Ingredients:
-1 jar (26oz) of any pasta sauce (try to find a lower calorie one around 50-80 cals/serving)
-2 large zucchini (or around 4 smaller sized ones)
-6 oz shredded mozzarella, skim
-3 Tbsp parmesan cheese, grated
-15 oz low fat ricotta cheese
-2 large eggs
-garlic powder (around 1 tsp or to taste)
-onion powder (around 1 tsp or to taste)
-salt and pepper to taste
-3 oz more mozzarella to melt on top


1. Cut the zucchini lengthwise to about 1/4 inch thickness to make your "noodles".
2. Place the zucchini noodles on a plate and microwave for 2 to 3 minutes.
3. In a medium sized bowl combine the ricotta cheese, eggs, parmesan cheese and spices.
4. Spray a 9x13" baking dish with cooking spray like Pam. Spread 1/3 of the spaghetti sauce in the pan then layer on top with half of the zucchini noodles. Next layer half of the ricotta mixture and then half the mozzarella.
5. Repeat layers- sauce, zucchini, ricotta mixture and mozzarella.
6. Cover with the final 1/3 of the sauce. Cover with foil and bake at 375° F (200° C) for 45 minutes.
7. Uncover and sprinkle with the 3oz. more mozzarella cheese. Then place under broiler for 2 to 3 minutes until cheese is slightly browned and bubbly.
8. Let stand 15 minutes before cutting.
9. Cut into 8 servings.