The best low cal recipes

postenmichele

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Crys_00

So many of these sound great! Thanks for posting... I can't wait to try some!

cread12

yummy bump

cj1234cj23

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istutzman

All sounds delicious. Thanks for sharing.

cmgb2008

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la_traviesa36013

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FitJoani

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holdthefries

yum. saving.

m12brown

Love this thread!

Spicy Peanut Broccoli slaw: (1 serving)

1 1/4 cup Trader Joe's Organic Broccoli Slaw
1 tablespoon Trader Joe's Spicy Peanut Vinaigrette

60 calories per serving! I use this as a side with dinner, sometimes for a snack. Great spice and crunch!

Pita Pizza:

Joseph's Oat Bran and flax whole wheat pita
1/4 cup ragu pizza quick
chopped peppers (red, green, yellow)
chopped red onion
mushrooms
1/2 cup part skim mozarella cheese

Around 200 calories per pizza and absolutely delish! The pitas are only 60 calories each and a great find for crust!

koizumi6

Chicken Tamale Casserole

YIELD: 8 servings

Ingredients
1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream


8 servings
Amount per serving
Calories: 354
Fat: 14.1g
Protein: 18.9g
Carbohydrate: 36.3g
Fiber: 2.5g
Sodium: 620mg

ldybugg

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nikki_zav

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Adrianamdelacruz

Bump!

nicoledenae

koizumi6, thank you soo much for starting and posting so many awesome recipes. i have so many saved on my laptop now! big thanks to everyone else who contributed also :flowerforyou:

JessicaT2007

save

koizumi6

No Problem! it helps me keep track of everything I want to cook !

mommy2b2

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koizumi6

Chicken Stuffing Bake (on the menu for this week

1 can condensed red fat cream of mushroom soup
1 cup FF milk
1 package stuffing mix (i use the whole wheat stovetop)
2 cups cubed chicken breast cooked
2 cups fresh broccoli florets cooked
2 celery ribs finely chopped
1 1/2 cups shredded red fat swiss cheese, divided

in a large bowl combine soup and milk and blend, add the stuffing mic with contents of the seasoning packet, chicken, broccoli, celery and 1 cup of cheese. transfer to a greased 13x9 baking dish. bake uncovered at 375 for 20 min or until heated through. sprinkle with the remaining cheese and bake 5 min longer or until cheese is melted.

8 servings

1 cup equals 247 calories, 7 g fat, 658 mg sodium, 24 g carbs, 22 g protein

koizumi6

Cheese Potatoes

6 oz evaporated milk
3/4 cup low fat milk
1/2 can of cream of chicken soup
1/2 can of cheddar cheese soup
1 1/2 oz of butter
1.2 oz of cornflakes, crushed
1/2 onion, finely chopped
1 package (2 lbs) frozen hashbrown potatoes, thawed

combined all ingredients, transfer for a greased 11x7 baking dish, bake uncovered for 350 degree for 45-55 minutes or until potatoes are tender.

10 servings
3/4 cup= 74 cal, 5 g fat, 122 mg sodium, 7 g carbs, 2 g protein

baisleac

Southwest Bison

Southwest inspired meat dish. Could be used as taco/burrito meat, for enchiladas, or served over any whole grain.

Let's see if I can get my image to show up.



Southwest Bison with Spanish Rice, Refried Beans, and Corn Tortillas

14. oz Bison Ribeye, cubed (lean beef would work too)
2 c. mushrooms, sliced
1 med. red bell pepper, diced
1 med. yellow onion, diced
1 Tbsp garlic, minced
3-1/2 c. tomatoes, diced
1/2 c. cilantro, hand shredded
1 tsp. garlic salt
1/4. tsp ground chili pepper
1/2 tsp. ground mustard
1 Tbsp. olive oil

In a big wok/skillet heat olive oil on medium. Saute onions, mushrooms, and garlic until onions are translucent. Add bison (or beef), stirring lightly until browned. Add bell pepper, tomatoes, and spices. Lower heat. Simmer, covered, stirring occasionally, for at least 20 minutes (can be longer, imagine it would be awesome in a crock pot). Uncover and simmer until liquid consistency is what you like.

Serves at least 8... maybe more.

Per serving (at 1/8 per serving):
Calories - 110
Carbohydrates - 8g
Sugar - 4g
Fat - 3g
Saturated Fat - 1g
Cholesterol - 31mg
Protein - 13g
Fiber - 2g
Sodium - 76mg

http://healthydoesntmeanboring.blogspot.com/2011/05/southwest-bison.html

abbysmommy7

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zoekennedynyc

All these recipes sound amazing... how do I save them so I can view them later?

Justcallmejenny

bump..and thanks!

CanadianChic

thanks!! i see some great ones there!!

MaysMom

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unhinge

Thanks, I'll have to try some tonight

misskate719

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unhinge

One of my favorites:

Cajun-Style Chicken Gumbo

1 pound skinless chicken breasts
1 teaspoon Cajun or Creole seasoning
1 teaspoon dried thyme leaves
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
1 green bell pepper, coarsely chopped
1 cup thinly sliced or julienne d carrots
1/2 cup thinly sliced celery
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 can (about 14 oz) fat free reduced sodium chicken broth
1 can (14 1/2 ounces) no-salt-added stewed tomatoes, undrained
1/2 teaspoon hot pepper sauce
2 cups hot cooked rice

1. Cut chicken into 1-inch pieces; place in medium bowl. Sprinkle with seasoning and thyme; toss well. Set aside.

2. Heat oil in large saucepan over medium-high heat. Add onion, bell pepper, carrots, celery and garlic to saucepan; cover and cook 10 minutes or until vegetables are crisp-tender, stirring once. Add chicken; cook 3 minutes, stirring occasionally. Sprinkle mixture with flour; cook 1 minute, stirring frequently.

3. Add chicken broth, tomatoes and pepper sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until chicken is no longer pink in center, vegetables are tender and sauce is slightly thickened.

4. Ladle gumbo into 4 shallow bowels; top each with a scoop of rice. Sprinkle with parsley and serve with additional pepper sauce, if desired.

Calories - 378 (26% Calories from fat)
Total Fat - 2g.
Protein - 31g.
Carbohydrates - 39g.
Cholesterol - 69mg.
Sodium - 179 mg.
Fiber - 3g.
Sugar - 6g.

From Diabetic Cooking Cookbook

lynndu

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