Tasty Low Calorie and Low Fat Recipes...

[KimberleyDawn]

I'm looking for any recipes that are tasty but low in calories and fat. Please if possible list calories, fat, protein... per serving if you have the info. Also, I thought that if other people are interested we could make this a permanent post.
Thanks,
Kim

[MartiesMom2B]

I tried this out tonight and got it from WW. It's yummy and was relatively quick to make!

Makes 4 servings (5 points)

6 oz fettuccine
2 tsp olive oil
2 shallots, chopped
1 garlic clove, minced
2 c. chopped cleaned spinach
1 c. canned crushed tomatoes (no salt added)
1/4 tsp salt
1/2 part-skim ricotta cheese, pureed (blending this will give a smooth texture and replaces heavy cream for the cream sauce)
1/2 tsp freshly ground pepper

1. Cook the fettuccine according to the package directions. Drain reserving 1/2 cup of the cooking liquid, and keep warm.

2. Meanwhile, heat the oil in a nonstick saucepan, then add the shallots. Saute until softened, then add the garlic and cook until fragrant. Stir inthe spinach, tomatoes, and salt and cook until the spinach wilts.

3. Add the fettuccine, 1/4 c. of the reserved cooking liquid and the ricotta. Cook, tossing, until heated through. If you like, add more of the cooking liquid to make the sauce creamier. Sprinkle w/ pepper and serve.

[font color=red size=1] Per serving:
246 cal.
6 g fat
2 g sat. fat
9 mg Chol
217 mg Sod
39 g Carb
3 g Fib
11g Prot
140 mg Calc.[/font]

Sonia
Proud Mommy to Martie 4/6/03
http://www.mcdyer.com/MartieSurasky.htm

[KimberleyDawn]

Great recipe! I think Jeff and Chris will like this too so thanks for tonights supper idea.
Kim

[JMarie]

Honestly, I don't use recipes and I'm terrible about counting calories! It's horrible, I know, especially when I'm trying to lose weight, but here's one of my favorite meals right now. I have no clue what the calories or any of that amounts to, but they're REALLY filling!

Healthy Tacos

1 lb either 95% lean ground beef or ground turkey
1 pkg low-sodium taco seasoning
chopped tomato
shredded lettuce (I use romaine or leaf to get dark green veggies)
chopped green onion
fat-free cheddar cheese (DH prefers 2% Milkfat)
fat-free sour cream
salsa
whole wheat tortillas (I like La Tortilla Company Low Fat/Low Carb)

Make meat according to taco seasoning packet instructions (I will drain AND rinse the meat to get rid of excess grease, at least two times). Assemble tacos as desired. Makes around 8 tacos.

I'll look for more good ones in my files - I just never use them! I'm so bad!

Jennifer
Mom to Aidan Christopher 01/28/03

[celfsh]

Okay, I finally have a second to type up this recipe, which I copied from Cooking Light magazine several years ago. Sorry, I don't have any nutritional info, but it's definitely a light recipe. The thing I like about it is that it's showy enough for company, but easy enough to make any night of the week. Oh, and it's really yummy--even my husband likes it (except for the broccoli...he doesn't "do" vegetables).

1 T. extra virgin olive oil
2 cloves garlic, finely chopped
1/2 lb. chicken breast
1 1/2 c. fresh broccoli flowerets
3/4 c. sun-dried tomatoes, chopped
1 t. basil
1 pinch crushed red pepper
1/2 lb. bowtie pasta (cooked)
1 c. fat-free chicken broth
1 T. butter
salt and pepper

Saute garlic in olive oil for 1 minute. Add chicken. Cook until browned. Remove from pan and cut into bite-size chunks; return chicken to pan. Add broccoli and sun-dried tomatoes. Cook until tender. Add pasta, chicken broth, butter, and dried herbs. Salt and pepper to taste.


celeste
mom to olivia 9/25/02
http://homepage.mac.com/the_big_fish

[Annette_C]

Kim,
I've been a subscriber to Cooking Light for years and I can tell you that they have excellent recipes! You can also check their web site ( www.cookinglight.com ) for free, healthy recipes.
HTH,
Annette
SAHM to Sabrina 6/24/02

[MartiesMom2B]

Annette:

I just looked and now it only has unlimited access for magazine subscribers and AOL users. I'm neither :(

Sonia
Proud Mommy to Martie 4/6/03
http://www.mcdyer.com/MartieSurasky.htm

[MelissaTC]

For a yummy snack, serve with baked chips or crudites.

Weight Watchers' Seven-Layer Mexican Dip

1 cup fat-free sour cream
2 tbsp reduced-sodium taco seasoning
9 oz fat-free bean dip
6 oz guacamole, about 3/4 cup
1/4 cup low-fat shredded cheddar cheese
4 medium scallions, chopped
1 small tomato, chopped
6 medium olives, black; sliced

1. Combine sour cream and taco seasoning. Mix well

2. Spread bean dip on bottom of a 12-inch round glass serving bowl or edged-platter. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives. Yields about 1/4 cup dip per serving.

Serves 12
Points = 1

Baked Chips:

whole wheat pita bread

Slice pita open. Cut into triangles. Put on baking sheet and heat in oven at 350 for 5 minutes or so. Should harden and become crispy. These are YUMMY!

[August Mom]

Four-Cheese Vegetable Lasagna

INGREDIENTS:
12 uncooked lasagna noodles
2 teaspoons vegetable oil
Cooking spray
2 cups chopped broccoli
1-1/2 cups thinly sliced carrot
1 cup sliced green onions
1/2 cup chopped red bell pepper
3 garlic cloves, minced
1/2 cup all-purpose flour
3 cups 1% low-fat milk
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1-1/2 cups 1% low-fat cottage cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup (2 ounces) shredded Swiss cheese
Freshly ground pepper (optional)

INSTRUCTIONS:

Cook lasagna noodles, omitting salt and fat. Drain; set aside.

Preheat oven to 375 degrees.

Heat oil in a Dutch oven coated with cooking spray over medium heat until hot. Add broccoli and next 4 ingredients (broccoli through garlic), and saute 7 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a whisk until blended. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly. Add 1/4 cup Parmesan cheese, salt, and pepper; cook 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture for top layer of casserole, and set aside.

Combine cottage cheese, mozzarella, and Swiss cheese; stir well. Spread 1/2 cup spinach mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 lasagna noodles over spinach mixture in dish; top with half of cottage cheese mixture, half of broccoli mixture, and half of remaining spinach mixture. Repeat layers, ending with noodles. Spread reserved 1/2 cup spinach mixture over noodles; sprinkle with 1/4 cup Parmesan cheese. Cover and bake at 375 degreesF for 35 minutes. Let stand 10 minutes before serving. Sprinkle with pepper, if desired.

NUTRITIONAL INFO:
calories: 341 carbohydrates: 44.9 g cholesterol: 21 mg fat: 8.4 g sodium: 457 mg protein: 21.6 g calcium: 394 mg iron: 3.2 mg fiber: 3.7 g

YIELD:
8 servings

This is a Cooking Light recipe that is really tasty and satisfying.

[August Mom]

This is so good. The roasted peppers provide a wonderful flavor. It's from a cookbook called the Low-Fat, High-Flavor Cookbook, copyright 1995 by Oxmoor House, which I highly recommend.

Pork Loin with Roasted Peppers and Penne

1 large red pepper -- cut in 1" pieces
1 large yellow pepper -- cut in 1" pieces
1 large green pepper -- cut in 1" pieces
1 large onion -- sliced in rings
cooking spray
8 ounces penne pasta
1 1/2 pounds boneless pork loin -- thinly sliced
1 cup fresh mushrooms -- sliced
1 large clove garlic -- minced
1 can (14.5 oz.) chopped tomatoes
1/2 cup dry white wine
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup fresh basil -- slivered
2 tablespoons fresh oregano -- chopped

Preheat oven to 475 degrees.

Place peppers and onion in 15x10x1-inch jelly roll pan coated with cooking spray. Coat pepper mixture with cooking spray. Bake, uncovered, for 15 to 20 minutes or until vegetables are tender and browned, stirring occasionally. Set aside.

Cook pasta according to package directions. Drain, set aside and keep warm.

Trim fat from pork. Coat a nonstick skillet with cooking spray. Place over medium-high heat until hot. Add half of pork slices and cook 1-2 minutes on each side. Remove from skillet, set aside and keep warm. Repeat with remaining pork. Wipe drippings from skillet with paper towel.

Coat skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and garlic and saute 1-2 minutes or until lightly browned.

Add tomatoes and next 3 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 5 minutes.

Return pork slices to skillet and cook until thoroughly heated.

Remove from heat and stir in roasted pepper mixture, basil and oregano.

Combine pasta and pork mixture in large serving bowl, tossing gently.

Serves: 5

- - - - - - - - - - - - - - - - - - -

Per serving: 431 Calories (24% calories from fat); 26.9 g
Protein; 51.1 g Carbohydrate; 61 mg Cholesterol; 303 mg Sodium; 11.7 g Fat (3.6 g Saturated Fat)