Low Cal & Low Fat Delicious Recipes!

Discussion in 'Food & Wine' started by PoliticalChic, Apr 2, 2009.

  1. PoliticalChic
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    PoliticalChic Diamond Member

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    This is what I am having for lunch with a few cubes of cheddar cheese:

    Tomato & Basil Salad

    INGREDIENTS
    6 (1/4 inch thick) slices tomato
    6 red onion slices
    2 tablespoons olive or vegetable oil
    4 teaspoons red wine vinegar
    2 tablespoons chopped fresh basil
    1 teaspoon sugar

    DIRECTIONS
    Place tomatoes in a shallow dish; top each slice with an onion. In a small jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over tomatoes and onions. Cover and refrigerate for at least 1 hour.

    Tomato Basil Salad - All Recipes

    I made this last night and the husband gave it a thumbs up.


    This will be dinner...The rest of the family will have rice as a side as well.

    Chicken and Mushrooms -- 189 Calories

    Ingredients:
    4 small boneless chicken breasts
    2 1/2 cups sliced mushrooms
    1 tablespoon minced onion flakes
    1/2 cup chopped red or green pepper
    1 dash garlic powder
    2 teaspoons honey
    1/4 cup soy sauce (I plan to substitute with low salt soy sauce)

    Preparation:
    1. Preheat the oven to 350 degrees F.
    2. Place the chicken breasts in a 9×13 baking dish.
    3. Sprinkle the chicken with the onion flakes.
    4. In a small bowl, combine the honey, soy sauce, and garlic powder; pour the mixture evenly over the chicken.
    5. Cover and bake for about 30 minutes.
    6. Spread the mushrooms and red or green peppers evenly over the chicken and continue to bake, covered, for about 20 more minutes (or until the mushrooms are tender).

    Servings: 4

    Nutritional information for one serving:
    Calories: 189
    Calories from fat: 74
    Total fat: 8.3g
    Cholesterol: 55mg
    Sodium: 1063mg
    Total carbs: 7.3g
    Fiber: 1g
    Protein: 21.7g
    Weight Watchers points: 4

    Chicken and Mushrooms recipe - 189 calories | Diet Recipes under 200 calories
     
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  2. Annie
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    Annie Diamond Member

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    Low-fat, Low-sodium, Low-cal. PC and I were talking about starting this thread. Time is now! Here's one I use often, (2X a month),from "One Dish Meals" from American Heart Association:

    Salmon & Snow Peas With Ginger-Lime Rice (Serves 4, small servings)

    2.5 C water
    1 C uncooked jasmine rice
    1.5 T crystallized ginger, minced
    Zest of 1 med lime
    1 T honey
    1 t low-sod soy sauce
    1 lb salmon fillet, skin on, rinsed and dried
    8oz snow peas, trimmed

    In Dutch oven, bring water to boil over high heat. Stir in rice, ginger, lime zest. Return to boil. Reduce heat to simmer, covered, 5 minutes.

    Meanwhile, in small bowl, stir together the honey and soy sauce. Spread on top and sides of salmon.

    After 5 minutes, stir the rice. Place the salmon skin-side down on the rice. Cook, covered for 8 minutes.

    Place the peas on the salmon. Cook, covered for 8 minutes or until salmon flakes easily.

    364 cal
    61 mg cholesterol
    Tot fat: 4g
    117 mg sod
     
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    Last edited: Apr 2, 2009
  3. strollingbones
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    strollingbones Diamond Member

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    o hell we had pork chops, mashed taters with butter and milk, cole slaw ...mayo based and a damned chocolate mousse for dessert...

    low cal and low fat....

    honey hush ...i even fry tofu....
     
  4. Annie
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    Annie Diamond Member

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    Bones, go to 'comfort food', :lol:
     
  5. Annie
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    Annie Diamond Member

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    Chunky Minestrone

    Minestrone is Italian for "big soup," and this one is big indeed--full of zucchini, onion, and carrot. For a vegetarian version, substitute vegetable broth for the chicken broth.

    Ingredients:
    1-1/2 cups chopped onion
    One medium carrot, halved lengthwise and thinly sliced (about 3/4 cup)
    Two cloves garlic, minced
    3 cups reduced-sodium chicken broth
    Two 14-1/2-ounce cans low-sodium tomatoes, undrained and cut up (I use salt-free)
    3/4 cup water
    1/2 cup long-grain rice
    1 teaspoon dried Italian seasoning, crushed
    4 cups shredded fresh spinach
    One, 15-ounce can reduced-sodium navy beans or white kidney beans, rinsed and drained
    One medium zucchini, quartered lengthwise and sliced (about 1-1/2 cups)
    1/4 teaspoon freshly ground pepper
    (I up pepper to 1/2 t and add 1/2 t red pepper flakes, I like spicy and it covers up the lack of salt.)
    Grated Parmesan cheese (optional)

    Directions:
    In a 4-quart Dutch oven heat olive oil over medium-high heat. Cook and stir the onion, carrot, and garlic in hot oil about 3 minutes or until onion is tender. Stir in the broth, undrained tomatoes, water, uncooked rice, and Italian seasoning. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender. Stir in the spinach, beans, zucchini, and pepper. Cook, covered, for 5 minutes more. If desired, sprinkle each serving with Parmesan cheese.

    Recipe makes five 1-3/4-cup servings.

    Nutrition Facts per Serving:
    Calories 246
    Total Fat 4g
    Saturated Fat 1g
    Cholesterol 0mg
    Protein 11g
    Total Carbohydrate 43g
    Sodium 462mg
     
  6. strollingbones
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    strollingbones Diamond Member

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    i am pondering surely i cook something that aint high in fat and calories....still thinking
     
  7. Annie
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    Annie Diamond Member

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    Both sound yummy. The tomatoes especially. I love tomatoes! Perhaps a bit of cilantro or a squeeze of lemon? Even with low-sodium soy sauce, the chicken is too high for my diet. :(
     
  8. Annie
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    PC's tomatoes reminded me of this recipe I tried last summer. I've got a bunch of these bookmarked. This was really good. I like to mess with the recipes, usually I make them once following pretty closely, then start adding stuff. ;)

    Broiled Tomato-Pesto Sandwiches
    Makes 4 servings

    Ingredients
    1 ½ cups packed fresh basil leaves, rinsed and drained
    1 ½ tablespoons freshly grated Parmesan cheese
    1 ½ tablespoons extra-virgin olive oil
    1 clove garlic, minced
    3 tablespoons nonfat plain yogurt
    Salt & freshly ground pepper to taste
    4 bagels or English muffins, split
    1 large ripe tomato, thinly sliced

    Instructions
    1. Combine basil, cheese, oil and garlic in a food processor or blender and process until well blended. Add yogurt and process until smooth. Season with salt and pepper and set aside.

    2. Preheat the broiler. Place bagels or muffins cut-side up on a baking sheet. Broil until lightly toasted, 1 to 2 minutes. Spread each half with the reserved basil mixture and top with a few slices of tomato. Season with salt and pepper and broil until hot, 1 to 2 minutes.

    Nutrition Information
    Per serving: 219 calories; 7 g fat (1 g sat, 4 g mono); 2 mg cholesterol; 35 g carbohydrate; 8 g protein; 6 g fiber; 407 mg sodium; 376 mg potassium.
    Nutrition bonus: Vitamin A (25% daily value), Magnesium (19% dv), Vitamin C (16% dv).
    2 Carbohydrate Servings

    Broiled Tomato-Pesto Sandwiches - Eating Well
     
  9. PoliticalChic
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    PoliticalChic Diamond Member

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    That's what I'd rather have right now. I had a yogurt shake that I blended up for breakfast and I'm hungry already...:evil:
     
  10. Annie
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    Hmmm, how'd you make it? I drink those when I haven't time for oatmeal.

    Lots of fruit, (I like strawberries, blueberries, and a banana)
    vanilla yogurt
    1 T honey

    Blend with about 2 C crushed ice.
     

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