The best low cal recipes
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BUMP!! :bigsmile:0
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Bump=)0
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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 183mg0 -
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: 74mg0 -
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.0
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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 contributed0
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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!0 -
Ooops, duplicate post! With the lag today, it just sits there...0
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BUMP!0
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bump. recipes sound great!0
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BIG BUMP!!0
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I have bookmarked this page for frequent viewing!!0
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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.0 -
Keep the recipes coming. BUMP for sure.
Thanks :O)0
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