The best low cal recipes
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Hi everyone- I am going to a party on July 14th and I am looking to bring an interesting salad or finger food. Anybody have any ideas or recipes that are low on calories? Thank you all so much in advance. :-)
3 medium tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
3/4 cup fresh or frozen corn
1/2 cup finely chopped red onion
1/2 cup chopped roasted red pepper
1 jalapeno pepper, finely chopped*
2 tablespoons minced fresh cilantro or parsley
1/4 cup lime juice
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
Baked tortilla chips
How to make it
In a large bowl, combine the first 13 ingredients. Cover and refrigerate for at least 2 hours before serving. Serve with tortilla chips. Yield: 4 cups.
Nutritional Information(per serving)
Calories: 80
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 318mg
Carbs: 15g
Protein: 4g
Fiber: 4g
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Hi everyone- I am going to a party on July 14th and I am looking to bring an interesting salad or finger food. Anybody have any ideas or recipes that are low on calories? Thank you all so much in advance. :-)
Fava, Sweet Pea, and Sugar Snap Salad
YIELD: 8 servings (serving size: 1/2 cup)
COURSE: Salads
Ingredients
4 pounds unshelled fava beans (about 2 cups shelled)
2 cups sugar snap peas, trimmed
1 cup shelled green peas (about 1 pound unshelled)
1/4 cup thinly sliced fresh mint
2 ounces prosciutto, thinly sliced (about 1/2 cup)
3 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation
Remove beans from pods; discard pods. Cook beans and snap peas in boiling water 1 minute or until snap peas are crisp-tender. Remove beans and snap peas with a slotted spoon. Plunge beans and snap peas into ice water; drain. Remove tough outer skins from beans; discard skins.
Combine beans, snap peas, green peas, mint, and prosciutto in a large bowl. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Pour over bean mixture, and toss well
Nutritional Information
Amount per serving
Calories: 99
Fat: 3.2g
Protein: 6.6g
Carbohydrate: 11.7g
Fiber: 4g
Sodium: 267mg
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these are great thanks!0
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Bump0
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BUMP!! Thanks so much for all of these!!0
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bump0
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Hungarian Goulash....
2lbs Chicken Breast
1 Tomato
1 Onion
1 Green Pepper
(Paprikia, Salt and Pepper)
Optional:
Sour Cream
Carrots
Green Breans
Wheat Pasta
Potatos
Beef, Veal.
Or in other words whatever floats your boat...
Step 1: Brown the Onions
Step 2: Add Chicken so it trunes White on Both Sides (add paprika, salt, and pepper for taste)
Step 3: Add Sliced Pepers and Tomoatoes....NO WATER!!!!!
Step 4: lower heat to Low. and Stir every 30 minutes for 2 hours.
The Veggies get all wattery and create an awsome broth. The Chicken gets nice and tendor. NOW you can eat it like this or you can start building it
Optional Step 5: Add 4 oz Sour Cream to the Broth, add nice flavor as well as color...
Optional Step 6: Cook Carrots and String beans seperatly...Cook Pasta or Potatoes Seperatly.
To serve: Add pasta to a bowl or plate. Add the Stew to the pasta, and top with carrots and string beans.
YUMMMMYYYY and Very Very Healthy....
You can add this to any pasta, even Rice, or Potato chucks... Sometimes when i get sick of chicken, i substitue the check with Stew Beef or Veal. It takes a bit longer (3 - 3.5 hours) but its pretty good....0 -
bump. Great recipes!!0
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Bump....
Thank you so much for taking the time to put all these recipes together. I totally needed an idea for dinner tonight and now i have so many i have to pick just one. For tonight anyways. 0 -
This one was already posted but it sounds like a good one..
Cheesy Mexican Casserole
Ingredients
1 can (10.75 oz) 98% fat-free, 45% less-sodium, condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
Directions
1. Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
Heat oven to 375 degrees F.
Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 22g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat. Carbohydrate Choices: 1 1/2.
how many servings is this?0 -
tomato and thyme cod!!! yum
ingredients
1 tbsp olive oil
1 onion , chopped
400g can chopped tomatoes
1 heaped tsp light, soft brown sugar
few sprigs thyme , leaves stripped
1 tbsp soy sauce
4 cod
serves 4
1.Heat the oil in a frying pan, add the onion, then fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.
2.Simmer 5 mins, then slip the cod into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes
Per serving172 kcalories, protein 27g, carbohydrate 7g, fat 4 g, saturated fat 1g, fibre 1g, sugar 6g, salt 1.11 g0 -
bump:happy:0
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does anyone have any low cal chinese food ??0
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does anyone have any low cal chinese food ??0
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does anyone have any low cal chinese food ??0
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Summer Squash and Corn Chowder
YIELD: 4 servings
TOTAL: 40 MINUTES
Ingredients
2 slices applewood-smoked bacon
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen white and yellow baby corn kernels, thawed and divided
2 1/4 cups 1% low-fat milk, divided
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
Preparation
1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions, celery, and squash to drippings in pan; sauté 8 minutes or until vegetables are tender.
2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.
Nutritional Information
Amount per serving
Calories: 285
Fat: 9.4g
Protein: 13.3g
Carbohydrate: 37.8g
Fiber: 5.4g
Sodium: 605mg
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This one was already posted but it sounds like a good one..
Cheesy Mexican Casserole
Ingredients
1 can (10.75 oz) 98% fat-free, 45% less-sodium, condensed cream of chicken soup
1 can (4.5 oz) chopped green chiles
1 container (8 oz) fat-free sour cream
1/2 cup fat-free (skim) milk
2 1/2 cups shredded cooked chicken breast
8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces
1 medium green bell pepper, chopped (1 cup)
1 large tomato, chopped (1 cup)
1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz)
Directions
1. Heat oven to 350 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream and milk until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.2. Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
Heat oven to 375 degrees F.
Calories 270 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 60mg; Sodium 610mg; Total Carbohydrate 22g (Dietary Fiber 2g, Sugars 4g); Protein 22g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 20%; Iron 8%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Very Lean Meat. Carbohydrate Choices: 1 1/2.
how many servings is this?
8 servings0 -
I LOVE General Tso's Chicken.....But I read recipes like I read science fiction.. I get all the way through it and I say "Well THAT is never gonna happen"
Thanks for the recipe though, maybe I will try it. Getting all the ingedients is the thing I have to work on.0 -
does anyone have any low cal chinese food ??
Chinese-Style Stove-Top Pot Roast with Noodles
YIELD: 8 servings
Ingredients
4 teaspoons peanut oil, divided
1 (2 1/2-pound) sirloin tip roast, trimmed
1 teaspoon Chinese five-spice powder
1/4 teaspoon kosher salt
5 cups fat-free, less-sodium beef broth
1/2 cup dry sherry
1/4 cup thinly sliced peeled fresh ginger
3 tablespoons low-sodium soy sauce
1/4 teaspoon crushed red pepper
4 garlic cloves, crushed
3 star anise
2 cups sliced shiitake mushroom caps
2 cups (2-inch) julienne-cut carrot (about 2 large)
4 baby bok choy, halved lengthwise (about 1 3/4 pounds)
12 ounces fresh uncooked Chinese egg noodles
1/4 cup thinly sliced green onions
Preparation
Heat 2 teaspoons oil in a large Dutch oven over medium-high heat. Sprinkle roast evenly with five-spice powder and salt. Add meat to pan; cook 5 minutes, turning to brown on all sides. Add broth and next 6 ingredients (through star anise) to pan; bring to a simmer. Cover, reduced heat, and simmer 3 1/2 hours or until meat is tender. Remove meat from pan. Cover and keep warm.
Strain cooking liquid through a sieve over a bowl; discard solids. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add mushrooms and carrot to pan; sauté 5 minutes. Add bok choy and 4 cups reserved cooking liquid to pan. Cover and cook 5 minutes or until bok choy is tender.
Cook noodles according to package directions, omitting salt and fat. Drain. Divide noodles evenly among 8 bowls. Shred the meat with 2 forks; arrange 3 ounces meat over each serving. Top each serving with 2 tablespoons vegetable mixture and 1/2 cup broth. Place 1 bok choy half on each serving; sprinkle each serving with 1 1/2 teaspoons green onions
Nutritional Information
Amount per serving
Calories: 414
Fat: 14.2g
Protein: 40.1g
Carbohydrate: 29.8g
Fiber: 3.1g
Cholesterol: 82mg
Sodium: 846mg
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does anyone have any low cal chinese food ??
Chinese Chicken and Mushroom Lettuce Cups
YIELD: 8 servings (serving size: 3 cups)
Ingredients
1 teaspoon sesame oil
3 garlic cloves, minced
3 cups minced cremini mushrooms (about 8 ounces)
1 cup minced shiitake mushroom caps (about 2 1/2 ounces)
1 pound ground chicken breast
3 cups shredded napa (Chinese) cabbage
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper
1 (8-ounce) can whole water chestnuts, drained and minced
1 cup minced green onions
2 tablespoons oyster sauce
2 tablespoons low-sodium soy sauce
1/4 cup chopped fresh cilantro
24 Boston lettuce leaves
Preparation
Heat 1 teaspoon sesame oil in a large nonstick skillet over medium heat. Add garlic, and cook for 2 minutes. Add cremini and shiitake mushrooms and chicken; cook for 8 minutes, stirring occasionally. Add shredded cabbage, kosher salt, crushed red pepper, and water chestnuts; cook for 5 minutes or until cabbage wilts. Remove from heat, and stir in onions, oyster sauce, and soy sauce. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze.
Thaw chicken mixture overnight in refrigerator or microwave at MEDIUM for 10 minutes. Bring to room temperature, or microwave at HIGH until warm, if desired. Stir in cilantro. Spoon about 3 tablespoons chicken mixture into each lettuce leaf with a slotted spoon
Nutritional Information
Amount per serving
Calories: 103
Fat: 1.5g
Protein: 15.3g
Carbohydrate: 7.4g
Fiber: 2.3g
Sodium: 270mg
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