Friday, January 22, 2010


I found a few new recipes, and I will be posting them on this entry when I find them and the link will be in my side navigation.

Greek Antipasto Salad - 60cals a cup
3-4 medium sized zucchini
Garlic salt
1/2 red bell pepper
4-5 medium sized tomatoes
1 12 oz jar marinated artichoke heart quarters
1/4 cup fat free Italian dressing
About 6oz reduced fat Feta cheese

Dice the zucchini by cutting it into quarters lengthwise and then cutting into about 1 inch thick pieces. Toss them with some garlic salt and then sautee covered on medium heat in a non-stick pan about 15 minutes or until the zucchini is soft on the outside but still a little crisp inside.
Cool completely.
Finely dice the red pepper and cut the tomatoes into large chunks and add to the zucchini. Cut the stems off of the artichoke heart quarters and add them to the vegetables along with the salad dressing and feta cheese.
For best results, let marinate at least an hour before eating.
This recipe makes a huge amount though, so you may want to cut back the portions a bit.
This recipe yields approximately 60 calories per cup, depending on product selection.

Apple "Crisp" - 130cals
One apple diced - 60 cals
1TB raisins - 30 cals
2TB dry oatmeal - @40 cals depending on what you buy
Generous sprinkle of your favorite no-cal sweetener - 0 cals
Generous sprinkle of cinnamon - 0 cals
1 TB butter spray - 0 cals
2 TB of water - 0 cals
Total: 130 cals

Spray a small casserole dish with 0cal non-stick spray.
Mix the above ingredients in the dish and press them down to a uniform height, making sure everything is moist.
Cover and bake about 15 minutes, until the apples are done when you poke with a fork and it's all slightly bubbly.
Uncover and continue to bake until the top is slightly crispy, about an additional 5 minutes.

Veggie and Egg White Bake - 100 cals+
4 egg whites - 68 cals
Salsa! - 2TB 15 cals
Vegetables of your choosing:
Few TB diced Onions
Few TBs Diced Canned Mushrooms
Few Diced Cherry Tomatoes
Diced Microwaved Frozen Broccoli
(I try to make sure my veggie cals equal one serving to be about 100 cals)

Cook all the vegetables before putting them in the egg. Saute the onions, microwave the broccoli, etc. Spray a casserole dish with non-stick spray. Whip 4 egg whites and add sauteed onions and tomatoes, broccoli and mushrooms and bake at 350 for about 40 mins. Serve with 2 TB salsa.

Corn and Bean Tortillas - 110 cals.
6in corn tortilla - 55 cals
1/4 cup reduced fat refried beans - 40
Diced pickled jalapenos - 5
Diced cherry tomatoes - 10

Bake the tortilla so that it is a little crispy. Microwave the refried beans and mix in some diced jalapenos. Spread on the tortilla and top with diced tomatoes. Cut into segments and enjoy!
You can also serve this with minus the tomatoes and jalapenos and instead use some fat free sour cream or taco sauce. Lots of variations, few calories!

I haven't tried this one yet, and I'm sure you can make it with fewer cals... I'm going to be experimenting, but it looks like a nice 3 eggs halves for around 100 cals if you do it right.

Stuffed “Deviled” Eggs - 38 cals per egg half
8 large eggs
1/3 cup minced reduced-fat ham
1 tablespoon minced green onions
1 tablespoon minced parsley
1 tablespoon low-fat mayonnaise
1 teaspoon mustard
1/4 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (1-ounce) slices white bread, torn into large pieces
Cooking spray
Fresh thyme leaves (optional)

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool.
Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup.
Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Coat breadcrumbs with cooking spray.
Preheat broiler.
Place eggs on a baking sheet; broil 1 minute or until breadcrumbs are toasted. Garnish with thyme leaves, if desired.

Haven't Tried these salad recipes either... I would use fat free yogurt in the first recipe for even lower cals, and maybe Truvia instead of honey in the second and no Olive Oil. I'm not sure what a serving is... It didn't say.

Sweet & Sour Cauliflower Salad - 86 calories per serving
A great tasting cauliflower salad, with parsley, tomatoes, lemon and yogurt.
50 g cauliflower
1 cup parsley
1 cup cherry tomatoes
1 fl oz lemon juice
1 oz lowfat yogurt

Cook the cauliflower. And let sit 30 minutes.
Cut the parsley into small pieces.
Put the tomatoes into a salad bowl. And add the parsley.
Add the cauliflower.
Mix the yogurt with lemon and prepare a salad sauce with them.
Put the yogurt lemon mix in the bowl.

Asian Slaw - 64 cals per serving
A spicy Asian coleslaw that's great for summer.
1 head cabbage
4 large carrots
1 large red onion
1 medium bell pepper
1/2 tbsp sea salt
1/2 tbsp pepper
1/4 cup seasoned rice vinegar
1 tbsp honey
3 tsp sriracha
4 tbsps olive oil

Chop cabbage (such as Napa or red cabbage), onion and red bell pepper to bite size pieces. Grate carrots. You could also use Yellow or Orange Bell Peppers.
In a separate bowl, combine rice wine vinegar, salt, pepper, sriracha and honey.
Mix well. Add the olive oil and mix again.
Pour dressing over the vegetable mix. Allow to marinate in the refrigerator for at least an hour.
When serving, top with fresh chopped basil.
Note: you can top the salad with grilled chicken, tomatoes, corn, basil and many other options. This slaw lasts for several days in the refrigerator.

1 comment:

  1. Never before have I wished I could favorite a post. You know, by clicking "favorite" and having it saved?