I am wanting to collect recipes for every one to see. Any calorie counters out there with a favorite recipe for low cal. snack or meal, please post. Mine is....
Kale chips (just in case you love potato chips a little too much)
Ingredients
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt (or seasalt I like seasalt on mine)
Directions
1.Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2.With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3.Bake until the edges brown but are not burnt, 10 to 15 minutes.
1) Mix a can of sprite zero or diet coke with cake mix and bake as usual
2) Mix a can of pumpkin with a box of devil's food cake mix, bake in muffin tins at 400 degrees for 20 minutes (makes about 12)
Meals:
1) Pour salsa over chicken and bake (350 for 45 minutes) -- eat with brown rice
2) Use a FlatOut wrap, put pizza sauce, chicken, spinach, and a little cheese on it -- bake for 15 minutes on 400
3) Get a large tortilla, put it flat on pan, put chicken, salsa, a little cheese, and a little guac on one half, fold over and flip a few times over medium heat
The meal im liking alot right now is similiar to the one posted above. Chicken breast smeared with 1 tbsp refried (fat free) beans. (I use blackbeans mostly) Sprinkle with low fat cheese and bake. then dip in salsa. Serve with brown rice or salad.
I like to pound out a 1/2 a chicken breast, season it & roll a slice of mozzerella up in it, maybe a piece of turkey bacon too. Insert a toothpick to keep it together, pour a 1/2 cup of diced tomatos on it & bake it covered for about 20 minutes.. mmm yum
Roasted Broccoli Soup
about 4 small or 2 large servings
2 large heads broccoli (about 2 pounds)
2 large cloves garlic
2-3 Tablespoons olive oil
sea salt and fresh cracked black pepper
4-5 cups vegetable broth
1 teaspoon fresh thyme
Fresh grated lemon zest (1/3-1/2 of a lemon)
Romano cheese (optional)
Preheat your oven to 425 degrees.
Cut the broccoli florets from the stems (you don’t have to cut them small), and place them on baking sheet. Slice the stems thinly and place them on a separate baking sheet. Peel and slice the garlic, and sprinkle it in with the florets. Drizzle the olive oil over both trays (use more than 2-3 Tbsp if you need to), and sprinkle with salt and pepper. Toss the florets and stems in the oil and put them in the oven to roast until they’re browned. (The stems take about 15 – 20 minutes, and the florets take at least ten minutes more. Turn both halfway through the cooking time, and take them out once they’re good and browned.)
Put the florets and stems in a pot with 4 cups of veggie broth and the thyme, and heat until the broth comes to a boil. If the broth doesn’t almost cover the broccoli, you might want to add the extra cup at this point, or you can wait to add it after blending if you want a thinner soup.
Once the broth has come to a boil, transfer the whole thing to a blender and puree. (You might have to do this in batches. And remember to be careful when blending hot liquids!) Return the soup to the pot.
You can add more broth at this point if you want it thinner, or simmer for a bit if you’d like it a bit thicker. Taste for seasoning and add salt and pepper if you need to. Add lemon zest and serve with optional Romano.
I like to pound out a 1/2 a chicken breast, season it & roll a slice of mozzerella up in it, maybe a piece of turkey bacon too. Insert a toothpick to keep it together, pour a 1/2 cup of diced tomatos on it & bake it covered for about 20 minutes.. mmm yum
That sounds great! I'm definitely going to try this soon.
Quote:
Originally Posted by Munchy
Roasted Broccoli Soup
about 4 small or 2 large servings
2 large heads broccoli (about 2 pounds)
2 large cloves garlic
2-3 Tablespoons olive oil
sea salt and fresh cracked black pepper
4-5 cups vegetable broth
1 teaspoon fresh thyme
Fresh grated lemon zest (1/3-1/2 of a lemon)
Romano cheese (optional)
Preheat your oven to 425 degrees.
Cut the broccoli florets from the stems (you don’t have to cut them small), and place them on baking sheet. Slice the stems thinly and place them on a separate baking sheet. Peel and slice the garlic, and sprinkle it in with the florets. Drizzle the olive oil over both trays (use more than 2-3 Tbsp if you need to), and sprinkle with salt and pepper. Toss the florets and stems in the oil and put them in the oven to roast until they’re browned. (The stems take about 15 – 20 minutes, and the florets take at least ten minutes more. Turn both halfway through the cooking time, and take them out once they’re good and browned.)
Put the florets and stems in a pot with 4 cups of veggie broth and the thyme, and heat until the broth comes to a boil. If the broth doesn’t almost cover the broccoli, you might want to add the extra cup at this point, or you can wait to add it after blending if you want a thinner soup.
Once the broth has come to a boil, transfer the whole thing to a blender and puree. (You might have to do this in batches. And remember to be careful when blending hot liquids!) Return the soup to the pot.
You can add more broth at this point if you want it thinner, or simmer for a bit if you’d like it a bit thicker. Taste for seasoning and add salt and pepper if you need to. Add lemon zest and serve with optional Romano.
Broccoli soup is by far my favorite so I will try this one day. But I might have to save it till the fall. For me, it's not soup weather anymore.
Here is one that's great for you and your kids will love it too!
Ingredients
2 cups coarsely chopped zucchini
1 1/2 cups coarsely chopped onions
1 red bell pepper, coarsely chopped
1 pound extra lean ground turkey
1/2 cup uncooked couscous
1 egg
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1/2 cup barbecue sauce, or as needed
Directions
1.Preheat oven to 400 degrees F (200 degrees C). Spray 20 muffin cups with cooking spray.
2.Place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. Place the vegetables into a bowl, and mix in ground turkey, couscous, egg, Worcestershire sauce, and Dijon mustard until thoroughly combined. Fill each prepared muffin cup about 3/4 full. Top each cup with about 1 teaspoon of barbecue sauce.
3.Bake in the preheated oven until juices run clear, about 25 minutes. Internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees F (70 degrees C). Let stand 5 minutes before serving.
Oh yes it's chocolate and only 61 cals for 1
Ingredients
1/4 cup(s) semisweet or bittersweet chocolate chips, melted (see Tips & Techniques)
1/2 cup(s) part-skim ricotta
12 chocolate wafer cookies
1 tablespoon(s) 100% fruit jam, such as raspberry or cherry
Directions
1.Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with 1/4 teaspoon jam
ingredients
1 1/2 tbls of Dark choclate chips
a drizzle of honey (substitute honey for one tbls cherry perserves its a little sweeter
a dash of cinnamon
1 strawberry diced
1/8 cup self rising flour
1 1/2 tbls milk (any fat content but low is best)
directions
add everything but the flour and strawberries in a coffee mug microwave until chips are melted add flour and strawberries microwave for another 1 1/2 to 2 min. yum adjust as you like if you want it to be more sweet add honey more chocolaty add more chips just know that will change the calories a bit. It comes out to about 165 cals w/ the perserves. A tblsp of the perserves is 35 calories and a tablespoon of honey is 65 so if you want it sweeter I suggest the perservse instead of increasing the honey. I use polaners all fruit with fiber it is sweetend with only fruit juice
Hope you enjoy!!
Last edited by Sonjae; 04-07-2011 at 08:20 PM.
Reason: addition to recipe
ingredients
1 heaping tbl spoon of Dark choclate chips
a drizzle of honey
a dash of cinnamon
1 strawberry diced
1/8 cup self rising flour
1 1/2 tbls milk (any fat content but low is best)
directions
add everything but the flour and strawberries in a coffee mug microwave until chips are melted add flour and strawberries microwave for another 1 1/2 to 2 min. yum adjust as you like if you want it to be more sweet add honey more chocolaty add more chips just know that will change the calories a bit.
Hope you enjoy!!
Holy cow, that sounds amazing!!!! I am going to have to try that this weekend.
I'm addicted to taking
3 oz chicken (I have been using Tyson ready grilled chicken) 100 calories
whole wheat wrap 76 calories
baby spinach 10 calories
blue cheese crumbles (16 grams) 55 calories
halved pecans (14 grams) 106
1/4 small granny smith apple sliced 25 calories
wrap it all up.. oh it is sooo yummie all for under 400 calories and very filling
there is something magical that happens when you mix the granny smith apple, pecans, and blue cheese together in your mouth!!
Buffalo Wing Salad is one of my fave salads I make.
Add all the veggies you want like romaine spinach tomato peppers purple onion carrot broccoli cauliflower and whatever else you like then bake 3 Tyson Boneless Buffalo wings
the hot wing balls are only 150 calories for 3, 7g of fat and 8g of carbs then I add some light hidden valley ranch to the salad and some franks hot wing sauce only need a little, and a tiny bit of the hot sauce in a cup to dip the hot wing balls in its really good and cures any cravings for hot wings and keeps me not hungry for a very long time.
If you don't want to use the balls just grill some chicken and coat them in some franks hot wing sauce should also be good
Last edited by going2bskinny; 04-07-2011 at 08:20 PM.
when I have a sugar craving sometimes I like to cut up half a banana into slices put them in a bowl drizzle in some natural almond butter over the banana and throw in a few dark chocolate chips mostly from cocoa it's really yummy.
favorite low calorie recipe.
