The best low cal recipes

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  • postenmichele
    postenmichele Posts: 3
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    bump
  • Crys_00
    Crys_00 Posts: 17 Member
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    So many of these sound great! Thanks for posting... I can't wait to try some!
  • cread12
    cread12 Posts: 41
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    yummy bump
  • cj1234cj23
    cj1234cj23 Posts: 113 Member
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  • istutzman
    istutzman Posts: 64
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    All sounds delicious. Thanks for sharing.
  • cmgb2008
    cmgb2008 Posts: 14 Member
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  • la_traviesa36013
    la_traviesa36013 Posts: 73
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  • FitJoani
    FitJoani Posts: 2,173 Member
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  • holdthefries
    holdthefries Posts: 521 Member
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    yum. saving.
  • m12brown
    m12brown Posts: 51
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    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
    koizumi6 Posts: 274 Member
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    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
    ldybugg Posts: 134
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  • nikki_zav
    nikki_zav Posts: 320 Member
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  • Adrianamdelacruz
    Adrianamdelacruz Posts: 67
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    Bump!
  • nicoledenae
    nicoledenae Posts: 17
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    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
    JessicaT2007 Posts: 553 Member
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    save
  • koizumi6
    koizumi6 Posts: 274 Member
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    No Problem! it helps me keep track of everything I want to cook !
  • mommy2b2
    mommy2b2 Posts: 43
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  • koizumi6
    koizumi6 Posts: 274 Member
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    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
    koizumi6 Posts: 274 Member
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    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

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