The best low cal recipes

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Bump...thanks for the recipes!

Mini Pizzas

Hawaiian:
1/2 cup tomato sauce
2 english muffins (thomas; light)
1 cup shredded mozz
2 slices deli ham cut
1/2 cup pineapple tidbits
16 slices of pickled jalapeno (optional)

Pesto- Goat Cheese
2 tbsp basil pesto
2 english muffins
4 tbsp goat cheese
2 tbsp green or kalamata olives
red onion slices
4 canned artichoke hearts, quartered

Sausage and pepper
1/4 cup tomato sauce
2 english muffins
1 cup mozz
cooked chicken sausage
1/4 cup roasted red peppers
red pepper flakes
fresh basil leaves

construct your pizzas as you see fit. preheat oven to 425 degrees. baked 15-20 or until cheese is melted. Each recipe makes 4 appetizer servings @ 193 calories, 8g fat(4 sat), 563 mg sodium.

thank you for all the recipes going to start trying them out. but want to thank you especially for this one. been craving pizza and this will be perfect

i made the general tso's chicken and we loved it. can't wait to try some of the other recipes. thank you for so many new ideas.

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Awesome! Thanks so much for sharing! :flowerforyou:

Bump, these are great, thanks for all the posts!

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bumping for later

I bumped way back when and now finally had some time to post a couple you may like. These are two of my faves from eatingwell.com

EatingWell's Eggplant Parmesan

http://www.eatingwell.com/recipes/eatingwells_eggplant_parmesan.html
From EatingWell: September/October 1995

We reduced fat by coating the eggplant with egg whites instead of whole eggs and baking, rather than frying, the slices for a lighter version of this classic.
6 serving | Active Time: 25 minutes | Total Time: 1 hour 10 minutes
Ingredients
• 2 eggplants, (about 2 pounds total)
• 3 egg whites
• 3 tablespoons water
• 1 cup fine dry breadcrumbs
• 1/2 cup freshly grated Parmesan cheese, (1 ounce), divided
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup slivered fresh basil leaves
• 2 1/2 cups tomato sauce
• 3/4 cup grated part-skim mozzarella cheese, (3 ounces)
Preparation
1. Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.
2. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.
3. Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan. Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.
Nutrition
Per serving : 203 Calories; 6 g Fat; 3 g Sat; 2 g Mono; 13 mg Cholesterol; 29 g Carbohydrates; 12 g Protein; 8 g Fiber; 563 mg Sodium; 777 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 4 vegetable, 1 medium-fat meat

AND

Marmalade Chicken for Two

http://www.eatingwell.com/recipes/marmalade_chicken_for_two.html
From EatingWell: January/February 2009, The EatingWell Diet (2007), EatingWell Serves Two

Orange marmalade and freshly grated orange zest make a deliciously tangy sauce for quick-cooking chicken tenders. Serve with brown rice. Sue served over mashed sweet potato (not yam) with a bit of chicken broth added.
2 servings | Active Time: 20 minutes | Total Time: 20 minutes
Ingredients
• 1/2 cup reduced-sodium chicken broth
• 1 tablespoon red-wine vinegar
• 1 tablespoon orange marmalade (can be low sugar)
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon cornstarch
• 8 ounces chicken tenders (or cut up boneless skinless chicken breasts)
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil, divided
• 1 large shallot, minced
• 1/2 teaspoon freshly grated orange zest
• Rosemary to taste (a little goes a long way)
Preparation
1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
2. Sprinkle chicken with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
3. Add the remaining 1 teaspoon oil and shallot to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.
Nutrition
Per serving : 213 Calories; 8 g Fat; 1 g Sat; 5 g Mono; 68 mg Cholesterol; 10 g Carbohydrates; 27 g Protein; 0 g Fiber; 246 mg Sodium; 55 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 3 1/2 very lean meat
Tips & Notes
• Note: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”

BUMP!! Can't wait to try these.

lovin' it! thanks for taking all the time and effort to post so many recipes!

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