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FRESH FRUIT SALAD
2 cups watermelon, seeded and cut into bite-size pieces
2 cups cantaloupe, cut into bite-size pieces
2 cups fresh pineapple chunks
2 cups strawberries, hulled and halved if large
2 cups fresh peaches - peeled, pitted, and cut into bite-size pieces
1 cup seedless grapes
1 cup kiwi fruit, peeled and cut into bite-size pieces
1/4 cup cold water
1/4 cup frozen orange juice concentrate, thawed
1/4 cup frozen limeade concentrate, thawed
1/4 cup frozen lemonade concentrate, thawed
1 cup toasted pecans
12 lettuce leaves
1.In a large salad bowl, gently toss together the watermelon, cantaloupe, pineapple, strawberries, peaches, grapes, and kiwi until thoroughly combined.
2.Combine the water and orange juice, limeade, and lemonade concentrates in a small bowl. Pour the dressing over the fruit salad. Gently toss, and sprinkle the salad with toasted pecans. Serve salad scooped on lettuce leaves
EGG WHITE MICROWAVE OMLETTE
2 tablespoons chopped onion
2 tablespoons chopped green bell pepper
2 tablespoons chopped mushrooms
salt and ground black pepper to taste
1 (32 ounce) container refrigerated pasteurized egg white substitute (such as Egg Beaters Whites®)
1.Spray a 9x5-inch glass or microwave-safe loaf pan with cooking spray; sprinkle the onion, green bell pepper, and mushrooms into the pan, and toss lightly with a fork just to mix. Season with salt and black pepper, and pour in the egg whites.
2.Cook in a microwave oven on High setting for 3 minutes. Remove and stir the cooked egg white from the side of the pan into the rest of the ingredients; cook for 3 more minutes on High. If the omelet is still a little runny on top, slice it into chunks and turn them over in the loaf pan; microwave for 30 more seconds on High. Adjust salt and pepper, and serve.
Amount Per Serving Calories: 128 | Total Fat: 0.1g | Cholesterol: 0mg
BAKED ROOT VEGETABLES
Original Recipe Yield 8 servings
1 pound new potatoes, halved
1/2 large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
3 tablespoons olive oil
3 tablespoons sweet red chili sauce
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 tablespoon steak seasoning
1 teaspoon ground black pepper
1.Preheat oven to 375 degrees F (190 degrees C).
2.Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
3.Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.
Amount Per Serving Calories: 221 | Total Fat: 5.5g | Cholesterol: 0mg
SUMMER TOMATO VEGETABLE SOUP
■2 cans (14.5 oz each) Hunt's® Diced Tomatoes with Roasted Garlic, undrained
■2 cans (8 oz each) Hunt's® Tomato Sauce-No Salt Added
■1 cup diced zucchini (1 cup = 1 med)
■1 cup diced green bell pepper (1 cup = 1 med)
■1/2 cup diced red onion
1 cup water
■3 tablespoons fresh lemon juice
■1/2 teaspoon garlic salt
Serving Size 4 servings (2 cups each)
Edited by: LINDAMARIEZ1 at: 10/7/2011 (15:48)
low calorie stir fry
1 lb Ground beef
1 bag of broccoli slaw
2 tablespoon sesame oil
2 tablespoon toasted sesame seeds
2 green onion chopped
3 cloves sliced garlic ( minced)
1/4 cups chicken broth
1 tablespoon grated ginger
1 tablespoon brown rice vinegar
3 tablespoon soy sauce ( I use low sodium)
1/2 tsp red pepper flakes ( use less if you want a less spicy dish)
1/2 tsp Sriracha hot chili sauce ( for that extra kick)
Brown ground beef 3 minutes then drain of excess fat.
Add the onions and garlic to the meat and cook about 2 minutes more then set aside
In a separate pan, I used a wok add 2 tablespoon sesame oil
Add the broccoli slaw and stir fry about 2 minutes.
Add the chicken broth and stir fry 1 minute.
Add the ground beef and cook 1 minutes more.
Add the sauce and stir fry about 3 minutes more.
Add the Sriracha hot chili sauce (can omit if you want a less spicy dish)
Top with green onion and toasted sesame seeds
LOW CALORIE BROWNIES
6 (1 ounce) squares semisweet chocolate, chopped
1/2 cup boiling water
4 egg whites
1 teaspoon vanilla extract
2/3 cup white sugar
2/3 cup all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 tablespoon confectioners' sugar for dusting
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
2.Melt chocolate in a large heat proof bowl over a pan of simmering water or in a microwave oven. Stir frequently until smooth then stir in the boiling water. Remove from heat and set aside to cool slightly.
3.Whisk the egg whites and vanilla into the chocolate mixture. Combine the sugar, flour, baking powder and salt; stir into the chocolate mixture just until blended. Spread evenly into the prepared pan.
4.Bake for 20 to 25 minutes in the preheated oven, or until the edges pull away from the sides of the pan. Let cool completely before cutting into squares and dusting with confectioners' sugar.
Amount Per Serving Calories: 111 | Total Fat: 3.4g | Cholesterol: 0mg
CAULIFLOWER LEEK SOUP
2 tablespoons olive oil
3 tablespoons butter
3 leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream (optional)
1.Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes.
2.Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.
Amount Per Serving Calories: 155 | Total Fat: 13.1g | Cholesterol: 35mg
DILL POTATO SALAD
7 cups chopped new potatoes
1 (8 ounce) container sour cream
2 teaspoons chopped fresh dill weed
1 teaspoon dried parsley
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chill.
2.Meanwhile, in a medium bowl combine sour cream, dill, parsley, Dijon, salt and pepper.
3.Pour dressing over potatoes and toss gently. Chill before serving.
Amount Per Serving Calories: 228 | Total Fat: 8.1g | Cholesterol: 17mg
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