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Any Really Good Very Low Calorie Vegetarian Recipes?
BySerious answers please.
I’m looking for any recipes that are very low in calories. Vegetarian is preferred but if you have any that involve meat please post.
Thanks!
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VEGETARIAN RICE
2 c. fresh, cooked brown rice
1 c. sliced celery
1 c. sliced scallions
1 c. chopped green pepper
1/4 c. raisins
8 oz. Monterey Jack cheese, coarsely grated
1/2 oz. cashews, chopped
2 tbsp. plus 2 tsp. reduced calorie soft butter
2 tbsp. prepared vegetable bouillon or water
1 tbsp. sesame seeds
1 tbsp. sunflower seeds
2 tsp. mixed herb seasonings
6 plum tomatoes, cut into wedges
In large skillet, mix all ingredients, except tomatoes. Toss well to combine. Top with tomatoes and sprinkle with 2 ounces Monterey Jack cheese. Cover and cook over low heat just until heated through, about 12-15 minutes. Makes 4 servings of 1 1/2 cups each. 469 calories, 20gm protein, 26gm fat, 42gm carbohydrates, 460mg sodium.
OR
LOW CALORIE CHICKEN CACCIATORE
3 whole chicken breasts, skinned & halved
1 tsp. salt
Dash of pepper
1 tbsp. dry onion flakes
1 green pepper, finely chopped
1 clove garlic, minced
1 (15 oz.) can tomatoes, mashed
1 (4 oz.) can sliced mushrooms, drained
2 tsp. tomato paste
1 bay leaf
1/4 tsp. thyme
2 tbsp. finely chopped pimiento
Wash chicken pieces well and pat dry. Combine remaining ingredients in slow cooker. Add chicken, pushing down into liquid too thoroughly moisten and coat. Cover and cook on low setting for 7 to 9 hours. Makes 6 servings at 120 calories each.
NOTE: You may bake in roasting pan in oven at 350 degrees for 2 hours or until chicken is tender.
OR
LOW CALORIE MANICOTTI
4 c. your favorite sauce
CREPES:
1 c. flour
1/4 tsp. salt
Egg substitute to equal 1 egg
1 c. skim milk
FILLING:
1 lb. low-fat cottage cheese
Egg substitute to equal 1 egg
1/2 tsp. basil
1/4 tsp. garlic powder
1/8 tsp. ground cloves
2 tbsp. chopped parsley
Salt & pepper to taste
Crepes: Combine dry ingredients; set aside. Put egg substitute in medium bowl and beat. Gradually add flour and milk, alternating. Mix until smooth (like pancake batter). Heat 7 inch skillet at medium heat. Pour in 2 tablespoons of batter, then lift pan off heat and tilt in all directions; coat bottom of pan (do quickly before batter sets). Return to burner and cook until light brown on bottom and dry on top. Carefully loosen edges and flip over; cook 20 seconds. Remove from pan and cool on paper towels. Makes 12.
Filling: Mix all ingredients; spoon filling along center of crepe, fold 1 side over filling, then other so it overlaps first. Place small amount of sauce in bottom of large baking dish. Place manicotti side by side in pan, seam side down. Top with rest of sauce and bake at 350 degrees for 35-40 minutes. Serves 4. Per serving 297 calories, 1 gram fat and 7 mg cholesterol.
OR
LEMON SPECIAL CHICKEN (Low fat, low
calorie)
1/4 c. lemon juice
2 tbsp. Dijon mustard
1/4 tsp. garlic powder
1/4 tsp. pepper
2 tbsp. frozen orange juice concentrate, thawed
1 tbsp. plus 1 tsp. vegetable oil
1 pack instant chicken broth mix
1 tbsp. dried parsley
1 lb. boned and skinned chicken, cut in chunks
1 tbsp. plus 1 tsp. cornstarch
1 c. water
In large non-stick skillet, combine lemon juice, mustard, garlic powder, pepper, orange juice concentrate, oil, broth mix and parsley flakes. Heat over medium heat until hot.
Add chicken. Cook, turning frequently, until chicken is cooked through, about 15 minutes. Reduce heat to low, cover and cook 10 more minutes.
In small bowl, dissolve cornstarch in water. Add to chicken. Cook, stirring constantly, until mixture is slightly thick and boils 1 minute. 4 servings, 216 calories per serving.
OR
LOW – CALORIE PUMPKIN PIE
1 (16 oz.) can solid pack pumpkin
1 (13 oz.) can evaporated skim milk
1 egg
2 egg whites
1/3 c. biscuit mix (Bisquick type)
2 tbsp. sugar
8 packets sugar sub. (sweet & low)
2 tsp. pumpkin pie spice
2 tsp. vanilla
Heat oven to 350 degrees. Lightly spray 9 inch pie pan with vegetable spray. Place all ingredients in blender or mix with electric mixer. Pour into pie tin or pan. Bake in oven (350 degrees) for 45 minutes or until knife placed in middle of pie returns clean. Can cut pie into 8 pieces.
1 serving – 1 starch bread exchange, 1/2 medium fat or meat exchange, 114 calories. 18 grams carbohydrates. 6 grams protein. 2 grams fat. 173 mg sodium.
OR
POTATO SALAD (LOW CALORIE)
3 c. cooked, diced potatoes (about 5 med.)
1/2 c. frozen green peas (thawed)
1/4 c. diced red or green pepper
1 tbsp. minced onion
1 hard boiled egg, chopped
DRESSING:
1/2 c. plain nonfat yogurt
1/2 c. low calorie mayonnaise
1 tsp. sugar
1 tbsp. Dijon mustard
1/4 tsp. salt
1/2 tsp. pepper
Combine salad ingredients in a 2-quart salad bowl. Combine dressing ingredients and pour over potato mixture. Toss until well blended. Chill 24 hours for best results, but can be served immediately. Yield: 8 (1/2-cup) servings.
Exchanges: 1 bread-starch, 1 fat, calories 132, fat 6 g, cholesterol 4 1/2 mg, sodium 193 mg
JM
Hi there,
I don’t imagine anyone is going to post you meat containing recipes in this section, but don’t worry as there are plenty of delicious low calorie vegetarian recipes about. In fact if you take cheese out of your diet and look for Vegan / detox /raw recipes you will be fine.
There are lots of recipes, information and sources of support to be found at http://www.vegetarian-weight-loss-succes...
Try this one – no dough portobello pizzashttp://www.youvegotsupper.com/recipes/No…
A SWEET POTAOE
IN THE MICROWABE
LOW IN CALOROES