The best low cal recipes
Replies
-
bump
What does "bump" mean?
I've wondered that myself... What I've learned is that people 'bump' so that it logs that post on your profile for easy access if they want to return to it. I've also heard that people 'bump' to move it back to the top of the recent posting list... but i think it's used more to keep track of the post0 -
Bump! Thanks for the great recipes!0
-
Save0
-
bump!!0
-
bump
0 -
so many recipes! i'll definitly save this for later so i can try some out
0 -
Glazed Orange and Honey Chicken
9 oz Boneless/Skinless Chicken Breast cut in chunks
1 Tbsp Honey
1 Tbsp Kikkoman - Less Sodium Soy Sauce
4 oz Pulp Free Orange Juice
1 Tbsp Paula Deen - Maple Pumpkin Butter
Makes 2 servings (4.5 oz of chicken each)
Per 4.5 oz Serving:
Calories - 237
Carbs - 19 g
Fat - 1 g
Protein - 33 g
Sodium - 351 mg
Fiber - 0 g
-Cut chicken into cubes, strips, or leave in full breast. Season it with your favorite seasoning (I use cinnamon, garlic/herb seasoning, and chicken seasoning).
-Brown chicken on both sides in a large skillet.
-While browning chicken, mix all other ingredients together in a small sauce pan on Med-High heat. Let it come to a low boil, stirring often.
-When chicken is mostly cooked, add sauce to skillet of chicken and stir often (spoon sauce over chicken)
-Let chicken and sauce cook on Low-Med heat until sauce thickens and chicken is cooked completely
-Serve with your favorite veggie or salad.0 -
bump0
-
That's awesome, good for you! Any words of advise...?0
-
Great recipes. Thanks!0
-
Ok Im pretty new to this. Im having problems finding meals where the calories are under 1500, the sodium is under 1500, and carbs under 150 per day. I seem to go over on the sodium but under on the calories.. Any ideas0
-
Ok Im pretty new to this. Im having problems finding meals where the calories are under 1500, the sodium is under 1500, and carbs under 150 per day. I seem to go over on the sodium but under on the calories.. Any ideas
What kinda of foods do you like? Is there anything that affects your eating habits?- Diabetes, Vegetarian, Gluten intolerant... etc..? Let me know and I'll post some recipes for you0 -
Bump0
-
Yummy...BUMP for later0
-
BUMP0
-
Thank you for posting all of these! I am a busy, working mom and a full time student, so this helps SO much 0
-
bump0
-
what does it mean when you "bump" someone????0
-
Could you post some that are chicken recipes that are for the crock pot that are low in calories? I work all day and then go to the gym at night so it would be nice to have my dinner ready when I got home. I say MY dinner because my husband and my children are soooo picky!!!
Thank you very much!!!0 -
Slide 1 of 8 fitness magazine
Recipes developed by Zoe Singer
The secret to flat abs? Foods like whole grains, low-fat dairy, and lean protein, which curb hunger, boost your calorie burn, and prevent belly bloat. We've combined these slimming ingredients into a week's worth of delicious dinners.
Steak-and-Pepper Tacos
Prep time: 20 minutes
Cook time: 25 minutes
Makes: 4 servings
Ingredients
1 pound flank or hanger steak
Juice of 1 lime, plus lime wedges for serving
1 teaspoon kosher salt
2 garlic cloves, crushed
1/2 teaspoon mild chili powder
3 teaspoons vegetable oil
1/2 red onion, sliced
3 bell peppers, 1 each red, yellow, and orange, thinly sliced
1/2 cup fresh or frozen corn kernels
8 small corn tortillas, warmed
1/2 avocado, sliced
1/4 cup grated low-fat Monterey Jack
1/4 cup salsa verde or 2 tablespoons chopped fresh cilantro
2 tablespoons sliced pickled jalapenos
Reduced-fat sour cream (optional)
Directions
1. Marinate the steak in the lime juice, salt, garlic, and chili powder in a sealed plastic bag for 20 to 30 minutes.
2. Meanwhile, heat a large cast-iron skillet over high heat for 5 minutes. Add 2 teaspoons of the vegetable oil to the pan. Add the red onion and bell peppers; cook, tossing frequently, for 5 minutes. Add the corn and continue to cook until the peppers are charred and soft, about 3 more minutes. Transfer the vegetables to a bowl and keep warm.
3. Wipe the skillet with a paper towel and heat for another minute. Add the remaining teaspoon of vegetable oil. Remove the steak from the marinade and pat dry with paper towels. Lay the steak in the pan, reduce heat to medium-high, and cook about 8 minutes for medium-rare, turning once halfway through. Transfer to a board and let rest for 5 minutes.
4. Slice the steak across the grain and arrange on a platter with the peppers and lime wedges. Make tacos with the warm tortillas, avocado, Monterey Jack, salsa, jalapenos and, if desired, sour cream.
Nutrition facts per serving: 416 calories, 32g protein, 38g carbohydrate, 16g fat (4.3g saturated), 7g fiber0 -
Bump:drinker:0
-
these all sound so good! im looking for low cal and low sodium! it seems i cant do great on calories and go over on sodium or vice versa. thanks for your help! 0
-
These all sound so good. I'll be happy to add some variety to my dinners!0
-
Spaghetti Squash w feta and tomato
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Makes 6 servings
Amount Per Serving Calories: 147 | Total Fat: 9.8g | Cholesterol: 17mg0 -
Creamy Mushroom Spaghetti Squash
Ingredients
1 spaghetti squash
1/2 cup butter
1/2 onion, chopped
1 teaspoon minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
salt and pepper to taste
Directions
Pierce the spaghetti squash all over using a knife. Place squash on a plate and microwave on high until fork tender, about 12 minutes. While the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. Stir and cook until the onions are soft. Stir in the cream of mushroom and sour cream until combined. Season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
Remove spaghetti squash from microwave. Let cool for a few minutes. Use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. Scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. Pour the mushroom mixture from the sauce pan to the bowl and mix together.
makes 4 servings
Amount Per Serving Calories: 452 | Total Fat: 40.6g | Cholesterol: 86mg0 -
bump for later!!! thanks for sharing!!!0
-
bump0
-
mmmmm bump!0
-
bump 0
-
BUMP
0
This discussion has been closed.
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 426 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions