The best low cal recipes

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  • mbeach1977
    mbeach1977 Posts: 275 Member
    BUMP!! :bigsmile:
  • smlamb33
    smlamb33 Posts: 342 Member
    Bump
  • jespop713
    jespop713 Posts: 34 Member
    Bump
  • myanko
    myanko Posts: 36 Member
    Bump=)
  • koizumi6
    koizumi6 Posts: 274 Member
    Deep-Dish Taco Pizza

    Ingredients
    1 pound ground round
    1/2 cup frozen chopped onion
    1 (15-ounce) can diced tomatoes with green chiles, drained
    1 teaspoon salt-free Mexican seasoning
    1 (10-ounce) can refrigerated pizza crust dough
    Cooking spray
    1 cup (4 ounces) shredded reduced-fat sharp Cheddar or part-skim mozzarella cheese
    Salsa (optional)
    Reduced-fat sour cream (optional)
    Preparation

    Preheat oven to 425°.

    Cook beef and onion in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble. Drain well, and return beef mixture to pan. Stir in tomatoes and seasoning; cook over medium-high heat 1 minute or until thoroughly heated; set aside.

    Unroll pizza crust dough. Press into bottom and halfway up sides of a 13 x 9-inch baking dish coated with cooking spray. Spoon beef mixture over pizza crust dough.

    Bake at 425° for 12 minutes. Top with cheese, and bake 5 minutes or until cheese melts and edges of crust are browned. Let stand 5 minutes before slicing. Serve warm. Top with salsa and sour cream, if desired.

    6 servings
    CALORIES 306 (29% from fat)
    FAT 9.8g (sat 4.1g, mono 1.9g, poly 0.2g)
    PROTEIN 27.9g
    CARBOHYDRATE 25.6g
    FIBER 1.3g
    CHOLESTEROL 57mg
    IRON 2.9mg
    SODIUM 693mg
    CALCIUM 183mg
  • koizumi6
    koizumi6 Posts: 274 Member
    Blackened Tilapia Baja Tacos


    Ingredients
    1/4 cup reduced-fat sour cream
    2 tablespoons chopped fresh cilantro
    2 tablespoons fresh lime juice
    1 jalapeño pepper, seeded and chopped
    1 cup thinly sliced white onion
    1 1/2 teaspoons paprika
    1 1/2 teaspoons brown sugar
    1 teaspoon dried oregano
    3/4 teaspoon garlic powder
    1/2 teaspoon salt
    1/2 teaspoon ground cumin
    1/4 teaspoon ground red pepper
    4 (6-ounce) tilapia fillets
    1 tablespoon canola oil
    8 (6-inch) corn tortillas
    1/2 ripe peeled avocado, thinly sliced
    4 lime wedges

    Preparation
    1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.
    2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.
    3. Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.


    4 servings
    Amount per serving
    Calories: 362
    Fat: 13.6g
    Saturated fat: 3.1g
    Monounsaturated fat: 6.4g
    Polyunsaturated fat: 2.8g
    Protein: 37g
    Carbohydrate: 27.1g
    Fiber: 4.9g
    Cholesterol: 79mg
    Iron: 1.5mg
    Sodium: 388mg
    Calcium: 74mg
  • lillianelise
    lillianelise Posts: 49 Member
    bump - and looking at some of these recipes that require eggs, you can usually use 'egg beaters' to further reduce calories as well as cholesterol. I know most of you know this already but maybe some don't.
  • chellehaha
    chellehaha Posts: 3 Member
    bump
  • stephajo
    stephajo Posts: 12 Member
    Wow! I just went through all 15 pages of this thread and copied and pasted all the recipes that looked yummy to me! there are soooooooooooo many! thank you SO much to everyone who contributed ;)
  • nburns325
    nburns325 Posts: 174
    Wow, these recipes are great! I'm always wondering what to make to stay within goals - low cal and diabetic-friendly.

    Thanks to everyone for their ideas!!! I can't wait to try them all out!
  • nburns325
    nburns325 Posts: 174
    Ooops, duplicate post! With the lag today, it just sits there...
  • ashleycarder24
    ashleycarder24 Posts: 15
    bump
  • tammykoon
    tammykoon Posts: 298 Member
    BUMP!
  • blueillusion3
    blueillusion3 Posts: 151 Member
    bump. recipes sound great!
  • traceyann1214
    traceyann1214 Posts: 73 Member
    BIG BUMP!!
  • rhirvo
    rhirvo Posts: 162 Member
    bump
  • Bella1hud
    Bella1hud Posts: 530 Member
    I have bookmarked this page for frequent viewing!!:smile:
  • dot513
    dot513 Posts: 38
    bump:love:
  • MaryBachert
    MaryBachert Posts: 66 Member
    I just want to thank you so much for all the hard work put into posting so many low calorie recipes on here. I am always looking for recipes like this especially for desserts, puddings, etc. So thanks again everyone!

    Here is one I came across today that I cannot wait to make because coconut macaroons are my favourite!

    Coconut Macaroons

    1 large egg white
    1 tablespoon sugar
    1/4 teaspoon vanilla
    1/8 teaspoon almond extract
    3/4 cup sweetened flaked coconut
    Put oven rack in middle position and preheat oven to 300°F. Butter a baking sheet, then line with foil and lightly butter and flour foil, knocking off excess flour.
    Stir together egg white, sugar, vanilla, almond extract, and a pinch of salt until combined, then stir in coconut. Divide coconut mixture into fourths, then drop in 4 mounds (about 2 inches apart) onto baking sheet.
    Bake until tops are pale golden in spots, 15 to 20 minutes, then carefully lift foil with cookies from baking sheet and transfer to a rack to cool completely, about 15 minutes. Peel macaroons from foil.
    Makes 4 large cookies and each cookie contains about 74 calories and 5 grams fat.
  • MummyDB
    MummyDB Posts: 106 Member
    Keep the recipes coming. BUMP for sure.

    Thanks :O)
  • jrbanta
    jrbanta Posts: 4,376 Member
    Bump-sounds good. Add one later....:)
  • Janworkingitout
    Janworkingitout Posts: 434 Member
    bump
  • Giraffe33991
    Giraffe33991 Posts: 430 Member
    bump!!!
  • kristinathenina
    kristinathenina Posts: 142
    bump
  • koizumi6
    koizumi6 Posts: 274 Member
    Lemon Squares (diabetic friendly)

    1/2 cup plus 1 tablespoon graham cracker crumbs, divided
    3/4 cup splenda
    2 tbsp light butter melted
    2 tbsp all purpose flour
    1/2 cup egg substitute
    1/2 cup fat free half and half
    1/2 cup fresh lemon juice
    1 tbsp fresh grated lemon peel

    1. preheat oven to 350. spray 8x8 baking dish with cooking spray.
    2. mix 1/2 cup graham cracker crumbs, 1/4 cup splenda, , and melted butter in a bowl. press firmly into the prepared 8x8 dish
    3. place 1/2 cup splenda and flour in a bowl, mix well. add egg substitute and half and half, stir until blended. slowly add lemon juice while stirring, then add the lemon peel.
    4. pour mixture slowly on top of grraham cracker crust. bake 10-15 min. remove from oven, top with remaining graham crackers and refrigerate for 2 hrs

    9 servings
    70 calories, 3g fat, 3 protein, 10 g carbs
  • lillianelise
    lillianelise Posts: 49 Member
    "Wings"

    12 large boneless, skinless chicken thighs(about 2 1/2 lbs)
    1/3 cup bbq sauce
    2Tbsp reduced sodium soy sauce
    2Tbsp dijon mustard
    2Tbsp liquid honey ( if using a honey bbq sauce use less honey)
    2Tbsp freshly squeezed lemon or lime juice
    2 tsp minced garlic
    1 tsp chili powder
    4 - 5 dashes hot sauce optional
    1 tsp cornstarch

    Preheat to 400. Spray a 9x13 in baking pan w cooking spray and set aside

    trim any visible fat. cut each thigh in half and place pieces in single layer in pan. fold or roll them up a bit so they resemble the shape of a chicken wing. they should just fit in pan.

    whisk together bbq sauce, soy sauce, honey, mustard, lemon juice, garlic, chili powder and hot sauce in a bowl. spoon evenly over chicken.

    Bake uncoverd for 35 - 40 minutes, until chicken is cooked through and sauce is bubbly. arrange chicken on a platter and keep warm. pour sauce from pan into a small pot. combine cornstarch with 2 tsp water and mix until smooth. stir into sauce. bring to boil and whisk constantly until mixture has thickened ( doesn;t take long) serve 'wings' along with extra sauce.

    Makes 24 servings. per serving (1 wing w 1 tsp sauce)
    calories 56
    total fat 1.7g
    sat fat 0.4g
    protein 7g
    carbs 2g
    cholesterol 31mg
    sodium 114mg
  • lillianelise
    lillianelise Posts: 49 Member
    Chickpean and tomato salad

    1 can chickpeas drained and rinsed (19 oz)
    1 pint grape tomatoes halved ( about 2 cups)
    1 cup fresh mozzarela balls ( also called mini bocconcini - in a cottage cheese like container in the section of special cheeses)
    1/3 cup minced red onion
    1/3 cup fresh basil leaves
    1 tbsp olive oil
    1 tbsp balsamic vinegar
    1 tbsp fresh squeezed lemon juice
    1/2 tsp salt
    1/4 tsp pepper

    place ingredients in a large bowl in order listed and mix well. may be served immediately or salad can stand at room temperature for up to an hour befor serving -- if preparing in advance, add tomatoes at last minute before serving.

    Makes 5 servings : calories 230, total fat 9.6, sat fat 4 g, protein 10g, carbs 27g, sodium 452mg
  • lillianelise
    lillianelise Posts: 49 Member
    Multi Bean salad

    2 cups fresh or frozen green beans cooked just until tender
    1 can chickpeas drained and rinsed (19 oz)
    1 can (19oz) black beans drained and rinsed
    1 can red kidney beans 190z drained and rinsed
    1 can 12oz whole kernal corn
    1 cup diced red onions
    1 cup diced orange or red bell pepper
    1/2 cup fresh chopped parsley

    Dressing
    1/4 cup safflower oil or light olive oil
    1/4 cup cider vinegar
    2 tbsp granulated sugar
    1 tsp dijon mustard
    1/2 tsp celery seed
    1/4 each salt and pepper

    Combine all salad ingredients in a large bowl and combine well.

    in a small saucepan whisk together oil, vinegar, sugar, mustard, celery seed, salt and pepper. bring to a boil. remove from heat and pour over bean mixture. stir gently and refrigerate over night for best flavor.

    Makes 8 servings - cals: 283, total fat 8.2, sat fat 0.6, protein 11g, carbs 46g, cholesterol 0mg, sodium 401mg
  • lillianelise
    lillianelise Posts: 49 Member
    Marinated, grilled portobello mushroom fajitas

    1/2 cup light balsamic viniagrette dressing
    2 tbsp steak spice rub - i use montreal steak rub marinade
    1/2 tsp each cumin, chili powder, and dried oregano
    4 large portobello mushrooms - about 6 inch in diameter
    1 tbsp olive oil
    1 large red onion sliced
    1 large red and green bell pepper cut to strips
    1 tbsp each fresh squeezed lime juice and minced fresh cilantro
    8 6 inch whole wheat flour tortillas

    fixings: light or fat free sour cream, light cheese, salsa, lettuce, guacamole

    To make marinade: combine dressing, steak rub, cumin, chili powder, and oregeno in small bowl - use a pastry brush and brush both sides of mushrooms. let stand at room temp for about an hour

    grill mushrooms about 3 minutes each side until tender. cut each mushroom into 6 slices.

    Heat olive oil in a large nonstick skillet over medium high heat. add onion slices and peppers. cook and stir until peppers are tender crisp - about 5 minutes. add lime juice, cilantro and mushrooms. stir and cook until mushrooms are hot.

    to prepare tortillas - wrap in foil and heat in a 350 oven to warm - or you can wrap them in a damp towl and microwave them..

    makes 4 serving ( 2 fajitas per person)
    calories 353, total fat 10.6, cholesterol 0mg, carbs 56, sodium 651
  • lillianelise
    lillianelise Posts: 49 Member
    Chicken and wild rice ( one of my personal faves)

    3 large boneless skinless breasts
    2 tsp olive oil
    3 cups sliced mushrooms - i usually omit this cuz hubby finicky
    3/4 cup chopped onions
    1 tsp minced garlic
    1 pkg uncle bens long grain and wild rice original recipe
    1 1/4 cups chicken broth
    1/2 cup dry white wine - or cooking wine
    1/2 cup freshly grated parmesan cheese

    Cut breast into large chunks. heat oil in skillet with a tight fitting lid and add chicken and cook over med-high heat for about 4 minutes stirring often until chicken is lightly browned all over. remove chicken from skillet and set aside.

    add mushroom, garlic and onions to same skillet. cook and stir until vegetables begin to soften about 3 minutes - if they start to stick add a little water or broth.

    add rice and seasoning pouch. mix well and cook for 30 seconds. stir in broth and wine. return to chicken to skillet. bring to a boil and reduce heat to med-low. cover, and simmer for about 20 minutes until rice is tender and liquid is absorbed. remove from heat and let stand, covered for ten minutes. stir in parmesan cheese and serve immediately.

    makes 4 servings. calories 404, total fat 6.1, sat fat 2, protein 42, carbs 37, sodium 760, cholesterol 89
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