The best low cal recipes
Replies
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Tangy Slow Cooker Pork Roast
1 large onion, sliced
2 1/2 lbs boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce (to taste)
Arrange onion slices evenly in slow cooker; place the roast on top of the onion. In a bowl mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast. Cover and cook on high for one hour, then low for 4-6 hours (or on high for 3-4 hours).
8 servings
Amount Per Serving
Calories 273.2
Total Fat 11.8 g
Total Carbohydrate 8.9 g
Dietary Fiber 0.4 g
Sugars 7.5 g
Protein 30.9 g0 -
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I tried the zucchini lasagna recipe this week and LOVE IT!! THANK YOU!0
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bump! awesome people0
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bump!0
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Buttery Lemon Shrimp
Ingredients
1/4 cup yogurt-based spread (such as Brummel & Brown)
2 tablespoons lemon juice
1 teaspoon low-sodium Worcestershire sauce
1/2 teaspoon paprika
Cooking spray
1 1/2 pounds peeled and deveined large shrimp
1 teaspoon Old Bay seasoning
2 tablespoons chopped fresh parsley
Combine first 4 ingredients in a small bowl; set aside.
Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add shrimp and seasoning; sauté 2 minutes. Add yogurt spread mixture, and cook 3 minutes or until shrimp are done. Spoon shrimp and liquid into individual serving bowls, and sprinkle with parsley.
4 servings
CALORIES 171 (34% from fat)
FAT 6.4g (sat 1.4g, mono 0.3g, poly 0.6g)
PROTEIN 26.1g
CARBOHYDRATE 0.9g
FIBER 0.2g
CHOLESTEROL 242mg
IRON 4mg
SODIUM 959mg
CALCIUM 53mg0 -
Yum0
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Bump. I need to come back to some of these!!!0
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I'd love to see some low carb and vegan occassionally.0
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Asparagus with Balsamic Tomatoes & Goat cheese
1 lb asparagus
2 tsp evoo
1 1/2cups halved grape tomatoes
1/2 tsp minced garlic
2 tbsp balsamic vinegar
1/2 tsp salt
3 tbsp goat cheese crumbled
1/2 tsp black pepper
cook asparagus in boiling water 2 min or until crisp tender, drain
heat olive oil in a large skillet over medium high heat. add tomatos and garlic, cook 5 min. stir in vinegar, cook 3 min. stir in salt.
arrange asparagus on a platter, top with tomato mixture sprinkle with cheese and pepper
4 servings
69 cal per serving, 3.9 g fat, 3g protein, 6.5 g carbs, 2.1 g fiber, 181 mg sodium
This sounds awesome I am a veggie (not a vegan so I eat chess and drink milk) BUT I have an egg allergy you got anything in the book that fits Other than salad0 -
bump!0
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Yum! Please keep them coming! I've saved so many already. I love it!0
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Bump!0
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bump, need time to look properly0
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Thank you for all the wonderful receipes. I run out of good healthy ideas so I can use all the the receipe help I can get. My daughter-in-law is doing this with me so I will share these with her also. Thank you again.0
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amazing recipes thanks!0
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bump!!0
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Yum!0
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