|Page: Unlock Forum posting with Annual Membership.|
There's a group of us on the Games board who are doing a weight loss and fitness challenge. We're starting this thread so we can share our low-fat/low-calorie recipes with each other so that they don't disappear with all the completed challenges.
Please post your guilt-free recipes here if you like! All are welcome! :)
Also, please include nutritional information if it's handy. :)
Last Edited on: 4/16/08 1:18 PM ET - Total times edited: 2
OK, everyone. I've got a really great and versatile recipe for you. I based it off of Impossible Turkey Pie which is in my version of the Betty Crocker Cookbook. I'll give you the original and then add my comments.
Preheat oven to 400F. Grease a 9" pie pan (I prefer to use my glass one, but I'm sure metal pie plate is fine)
In the pie plate, layer:
Beat together until well-blended:
Pour batter evenly in pie pan until just full. Bake 35 minutes until a knife inserted 1/2 way in comes out clean. [In my oven it takes closer to 40-45 minutes, probably because of the glass pie pan.) Let stand 5 minutes, slice into 6 servings.
(Around 230 cal/slice, using 1% milk, whole eggs, regular shredded cheddar. Estimated with the recipe maker at My Food Diary.)
Now, here's what's great about this recipe. The batter is only about 80 calories per serving (using whole eggs and 1% milk). I'm sure skim or soy milk would work, and certainly egg beaters could be used instead of whole eggs, saving you more.
So you can take the other 4 cups or so of volume and.... use whatever you want! Sprinkle it around evenly and then when doing calorie totals, take 1/6th of the amount you put in the whole recipe.
Anything goes. Each pie can taste completely different from the next one.
It reheats well, so it's great for putting in your lunchbag to heat up for lunch. Or keeping around frozen for a quick emergency meal. Add some fruit and/or a salad and you've got a well-balanced meal.
Head off to your kitchen and give it a go!
Here is the Double Chocolate Souffle Recipe!
PER SERVING: (1 souffle): 169 cal; 3 g fat, 1 g sat fat, 0 g trans fat, 106 mg chol, 61 mg sod, 29 g carb, 1 g fib, 6 g prot, 21 mg calc
POINTS = 3
Avocado Spread with Tomatoes and Balsamic Vinegar
Makes 4 servings
Prep Time: 5 minutes
4 Wasa Crispbreads, any flavor with the Best Life seal
crustless pumpkin pie
I didn't know about the c hallenge but I got this recipe at a weight watchers meeting but not sure of the original source. it's pretty good, esp with a little fat free cool whip or fat free whipped topping of some sort.
1 can pumpkin
1 can fat free evaporated milk
3/4 cup egg beaters
1/2 - 2/3 cup splenda (I like 1/2 cup best)
1 tsp vanilla
3 tsp pumpkin pie spice
mix all together and put in 9 inch pie plate and bake 15 min at 400 then roll down to 325 and bake another 30-45 min. makes 8 servings.
Here's a great recipe I tried this evening.
Marinated Orange-Strawberry Salad
from The Complete Cooking Light Cookbook, p. 389
Combine first 7 ingredients in a large bowl, tossing gently. Let stand 30 minutes.
Add lettuce and pine nuts; toss gently to coat.
Yield 4 servings (1-1/2 cups each)
107 calories, 3.2g fat, 2.3g protein, 20.1g carbs, 5.7g fiber
Edited to fix ingredients list
Last Edited on: 7/21/10 2:50 PM ET - Total times edited: 2
1 hr 30 min
1-1/2 cups cold fat-free milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed, divided
1 pkg. (13 oz.) angel food cake, cut into 1/2-inch cubes (about 6-1/2 cups)
2 cups fresh strawberries, sliced
1 cup blueberries
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in 1-1/2 cups of the whipped topping.
LAYER half each of the cake cubes, strawberries and blueberries in large serving bowl; cover with pudding mixture. Top with layers of the remaining cake cubes, fruit and whipped topping.
REFRIGERATE at least 1 hour before serving. Store leftovers in refrigerator.
This is from www.kraftfoods.com where I get alot of great recipes. This is only 120 calories per serving, 2 grams of fat, and 23 carbs. YummY!
Last Edited on: 6/27/08 7:31 PM ET - Total times edited: 1
I have a cookbook in my collection (over 500!) called THE EVERYTHING LOW-CARB COOKBOOK. It is written by --and I swear I didn't make this up: Patricia M. Butkus. I'll loose weight just by giggling myself silly!
OK, here's a great way to fix carrots!
from The Cooking Light Complete Cookbook
Melt butter in a large skillet over medium heat; stir in honey. Add carrots, salt and pepper. Cover and cook 10 minutes. Toss with chopped parsley and orange rind.
Yield: 4 servings
Made these tonight with fresh carrots from the garden. Total knockout! It'll become a staple, and is a nice change from all the savory side dishes we have.
Chocolate Berry Bliss (Kraftfoods.com recipe)
2 cups cold fat-free milk
1 pkg. (4-serving size) JELL-O Chocolate Fat Free Sugar Free Instant Pudding
1/2 cup thawed COOL WHIP Sugar Free Whipped Topping
1 cup sliced fresh strawberries
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping.
SPOON half of the pudding mixture evenly into six dessert glasses. Top with layers of strawberries and the remaining pudding mixture.
REFRIGERATE at least 1 hour before serving. Store leftovers in refrigerator.
ETA: (This is just 70 calories 13 carbs and 1 gram of fat per serving)
Last Edited on: 8/20/08 8:59 AM ET - Total times edited: 2
Light Pumpkin Cheesecake with Gingersnap Crust
Stir together all ingredients.
Spray a 9" pie pan with Pam spray
Press the mixture onto the sides and bottom of the pan.
Bake in a preheated 350 °F. oven for 10 minutes.
Cool on a rack.
Cube the cheese and whip in the food processor or electric mixer.
Beat in the sugars.
Add the egg substitute and beat until mixture is smooth and fluffy.
Mix in the pumpkin, salt, flour and spices.
Pour filling into cooked crust.
Return to a 350 °F. oven and bake for about 30 minutes or until puffed and set.
Top with a dollop of light cool whip on each slice and a sprinkle of cinnamon.
Makes 8 slices
Exchanges: 1 bread, 1 veggie, ½ meat, ½ fat
WW points - 3
Hello everyone, a friend of mine gave me this recipe and I thought it was weird but tried it and I love it. My DH and kids love it too!
Take any boxed cake mix and a can of diet Sprite (or any other diet pop you want) and mix it together, bake it and that's it! It's very low calorie, etc and tastes really great. It's 2 WW points per slice. :)
Here is a yummy sounding recipe!! Kinda like a pizza without the crust!! And with my family anything is edible with cheese :-D
Olive-oil cooking spray
Heat oven to 350°. Coat a 9" pie plate with cooking spray. Line bottom of plate with potato slices. Cut remaining slices in half and arrange around side of plate. Bake 12 to 15 minutes. Remove from oven and set aside. Coat a sauté pan with cooking spray and sauté onion over low heat until tender, about 5 minutes. Add spinach to pan and let wilt, about 2 to 3 minutes. Remove from heat. Drain excess fluid from onion and spinach mixture. In a bowl, beat eggs and egg whites. Stir in ricotta and feta. Add half the basil or dill and set aside. Spoon onion and spinach mixture into pie plate over potatoes. Layer on egg mixture, then slices of tomato. Bake 20 to 25 minutes or until egg is set and a knife inserted into pie comes out clean. Sprinkle grated cheeses evenly over top of pie and top with remaining basil or dill. Return to oven for 5 minutes or until cheese melts. Remove from oven and let sit for 5 minutes. Cut pie into 4 wedges. Serve immediately.
Nutritional analysis per serving 192 calories, 4g fat, 20.5 g carbohydrates, 17.5 g protein, 7.8 g fiber
Exchanges: 1/4 meat, 1 milk, 1 fat, 4 veggies
W.W. points: 5
Salads: Asian Carrot and Zucchini Salad
Blanching carrots gives them a tender-crisp bite and super bright color. For even more crunch, drain an 8-ounce can of sliced water chestnuts and mix them into this salad. (You’ll add 3 grams of carbohydrates, 2 grams of Net Carbs, and 1 gram of fiber per serving.)
Prep Time: 15 min.
Cook Time: 1 min.
4 servings (3/4cup each)
2 teaspoons canola oil
2 teaspoons light soy sauce
2 teaspoons minced fresh ginger
1/4 teaspoon salt
2 1/2 medium carrots cut into 2-inch matchsticks
1 zucchini, halved lengthwise and thinly sliced
3 tablespoons sliced scallions
3 tablespoons chopped peanuts or toasted almonds
Combine dressing ingredients in a large bowl.
Blanch carrots in boiling water 30 seconds; drain and rinse under cold water.
Add carrots, zucchini, and scallions to dressing and toss well. Top with nuts.
Carbohydrates per serving: 8 grams, Net Carbs: 5.5 grams, Fiber: 2.5 grams, Protein: 3 grams, Fat: 6 grams, Calories: 109
Special Thanks to the Atkins Diet Meal Cards.
White Corn and Baby Pea Salad, BH&G Prize-Winning Recipe
Last Edited on: 9/28/08 10:48 AM ET - Total times edited: 2
Received this in an email just this morning and had to share! As my boys always say anything with cheese is great!
BROCCOLI CHEESE SOUP
1/2 cup skim milk
1 wedge The Laughing Cow Light Original Swiss cheese, chopped into pieces
salt and pepper, to taste
Last Edited on: 10/1/08 7:30 AM ET - Total times edited: 4
Last Edited on: 10/1/08 7:30 PM ET - Total times edited: 1
This is one of my very favorite WW soup recipes. Perfect for those cool fal evenings.
Hamburger Vegetable Soup
1 lb lean
1 medium onion
2 garlic cloves
4 cups V-8 juice
1 can (14 1/2 oz) Stewed tomatoes
2 cups coleslaw mix (cabbage and carrots)
2 cups frozen
2 cups frozen corn
1 tsp. dried basil
1/2 t. salt
1/4 t. pepper
In a saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. In a slow cooker, combine the remaining ingredients. Stir in beef mixture. Cover and cook on low for 8-9 hours or until vegetables are tender.
NOTE: In my crock pot, 8-9 hours is way too long. So adjust to your crock pot. I cooked mine for about 5 hours on low. This also freezes very well.
Makes 10 1 cup servings. WW points= 3 per serving
perfect for this time of year as the temperatures start to drop.
Black Bean Soup
Servings Per Recipe: 4
Amount Per Serving
Lorinda, that soup sounds great! I'm gonna make it as soon as I buy some black beans!
I am going to reprint a recipe I've posted in "Club Members Thoughts" because I think it could benefit a lot of people:
Vegetarian Taco "Meat"
If you don't mind going into a health-food store, here is a recipe that has served me well (and cheaply) for vegetarian taco meat. My totally meat-loving husband even craves it and requests it three or four times a month as a quick dinner after our night-time karate class. It's hearty, chewy, and spicy. You won't miss the grease (and mess of draining grease) of ground beef. It's also super-easy!
If you are near any upper-crusty stores like "Wild Oats," "Wegman's," or the like, you may be able to buy TVP (Textured Vegetable Protein) by the pound. They are dehydrated soy granules that are very healthy but pretty tasteless, so they take on the flavor of whatever you season them with. If you can, buy some "in bulk," meaning from a bin with a scoop, if they have it. This should be really cheap. Make sure you get granules and not chunks, which TVP also comes in. Your "normal" grocery store may also have TVP but it is bound to be more expensive. "Bob's Red Mill' brand is widely available and good quality.
So now you're home and ready to cook. Put a frying pan or pot on the stove and get out your TVP. Measure out a cup of it in a dry measuring cup. Then get a glass liquid-measuring cup and pour in a little less than a cup of water. Microwave the water till it boils. Dump in the cup of TVP, and mix. (Or just put the TVP in a bowl and pour in a cup of boilng water from a kettle.) Let it sit for a few minutes. When the water has all been absorbed, put it in the pan on low. Add one packet of taco seasoning (Aldi has it for twenty-nine cents an evelope) along with another 1/3 cup of water and stir.
As an optional step, add one thawed (I usually microwave for 40 seconds), chopped vegetarian plain burger patty, such as Boca Burger (this will add another 75 cents to the recipe), or even one cooked ground beef or turkey burger if that's what you've got. You will be adding a little more 'meaty' flavor with either option, but the final recipe will cost far less than ground beef. Mix the seasoning, TVP and veggie burger (if using) until moist and heated through, serve in taco shells, tortillas, or over cooked white rice with toppings of your choice (tomato, cheese, avocado, beans, onions), or in any recipe that calls for taco meat. Leftovers are also yummy the next day-- I like to put it in a baked potato with salsa.
This is a great New Mexican side dish, that goes well with any type of Mexican/Spanish entree. You can even pair it with American entrees, if you leave out the chile and cumin.
Thinly slice the squash, to your own preference.
Dice the onion.
Heat the oil in a large non-stick skillet, over medium-high heat. If you're a control freak, use an infra-red thermometer to measure the temperature of the oil spot, and add the onions and squash at 325 degrees F; or just wait until you think it's right and dump them in. Stir-fry the onions and squash until they are just tender.
Add the corn, and cook until it's just hot (this goes quick if it's canned, takes a little longer if it's frozen).
When the corn is hot, lower the heat to medium and add the chile, garlic, and yogurt. Cook, stirring occasionally until the mixture starts to simmer. Add the spices to your own preferential taste. Remove from heat and serve.
This is a great side dish for enchiladas, burritos, etc.
Variations on a theme:
You can add 1 cup of whole pinto or black beans to boost the protein.
Leave out the chile and cumin, and the southwestern influence goes away, and the dish can complement many different American dishes quite well.
ETA to add, this makes 4-6 servings.
Last Edited on: 10/5/08 11:25 AM ET - Total times edited: 1
Here is an interesting sounding recipe from Sparkpeople.com
Thai Noodle Salad
Last Edited on: 10/5/08 1:17 PM ET - Total times edited: 2
Here's a recipe I don't have the info for, but everything in it doesn't have a ton of calories...
1 box of 1-step angel food cake (don't add the water in recipe, though)
1 1/2 cans of lemon pie filling
creme cheese frosting
heat oven to 350
mix lemon pie filling with angel food cake and pour in pan
bake for 20-30 min (or until a knife comes out clean when checking the center)
heat hte frosting for 10 seconds in microwave, pour on, and then spread
I've had so many compliments on this one and it is soooo easy to make!
Make an angel food cake and tear it apart
Mix 1 cup of skim milk with instant vanilla pudding
Fold in a container or fat free cool whip to the pudding mixture
Layer angel food cake, pudding mixture, and fruit (blueberries, strawberries, kiwi, or whatever fruit you want)