What are healthy low calorie dinner recipes I can eat?
healthy low calorie recipes dinner image
Anne
Can't be costly either.
Thanks!
Answer
Here are a few idea's for you:
Baked sweet potato with mozzarella and salad
Poached chicken and wild mushroom rice
Pea and spinach soup
Roasted butternut squash stuffed with feta and roast veg rice
Stir-fry with lots of veg and meat or fish of your choice
Moroccan lamb and chickpea stew
Salmon steak, new potato's and wilted spinach
Fish stew
Chicken cous cous
Kedgeree
Grilled mackerel and salad
Duck,beetroot and watercress salad
Ratatouille
Lean meat balls,home-made tomato sauce and pasta
Thai prawn noodles
Hope these help you a bit.
Here are a few idea's for you:
Baked sweet potato with mozzarella and salad
Poached chicken and wild mushroom rice
Pea and spinach soup
Roasted butternut squash stuffed with feta and roast veg rice
Stir-fry with lots of veg and meat or fish of your choice
Moroccan lamb and chickpea stew
Salmon steak, new potato's and wilted spinach
Fish stew
Chicken cous cous
Kedgeree
Grilled mackerel and salad
Duck,beetroot and watercress salad
Ratatouille
Lean meat balls,home-made tomato sauce and pasta
Thai prawn noodles
Hope these help you a bit.
what are good healthy low calorie lunch and dinner recipes?
Barbie dol
im gono cook for myself when i move off to college in august and would like to know some good recipes that are healthy but yummy, doesnt even matter if its vegan recipes or w.e
Answer
try this -
Stir Fried Chicken and Bok Choy
Prep and cook time: 20 min.
Ingredients:
1 cup chopped scallion
2 TBS fresh minced ginger
2 skinless, boneless chicken breasts cut into bite size pieces
1 ½ cups sliced fresh shiitake mushrooms
4 cups chopped bok choy
2 TBS soy sauce
1 TBS rice vinegar
salt and white pepper to taste
pinch of red pepper flakes
Directions:
Healthy stir fry scallion in a stainless steel wok or sauté pan for 2 minutes and add ginger. Continue to stir fry for another minute and add chicken stirring constantly.
After about 2-3 minutes, add shiitake mushrooms and bok choy. Continue to stir fry for another 3-4 minutes and add soy sauce, rice vinegar, salt and pepper. Serves 4.
try this -
Stir Fried Chicken and Bok Choy
Prep and cook time: 20 min.
Ingredients:
1 cup chopped scallion
2 TBS fresh minced ginger
2 skinless, boneless chicken breasts cut into bite size pieces
1 ½ cups sliced fresh shiitake mushrooms
4 cups chopped bok choy
2 TBS soy sauce
1 TBS rice vinegar
salt and white pepper to taste
pinch of red pepper flakes
Directions:
Healthy stir fry scallion in a stainless steel wok or sauté pan for 2 minutes and add ginger. Continue to stir fry for another minute and add chicken stirring constantly.
After about 2-3 minutes, add shiitake mushrooms and bok choy. Continue to stir fry for another 3-4 minutes and add soy sauce, rice vinegar, salt and pepper. Serves 4.
dinner recipes low in calories and healthy?
Q. i messed up today and i need some dinner recipes that are low in calories and healthy and fill you up! Anyone have any yummy recipes you want to share? can be between 200 and 300 calories! And if you have any dessert recipes following the same criteria, that would be awesome! i'm one who can't go without having a little something sweet before bed. :) Thanks!
Answer
That is a pretty small meal if you are trying to fill up and make it all the way to breakfast tomorrow...
I would ditch the meat, fat, and grain...you can go overboard on the calories really fast with these items. All I can really think of is to fix yourself a vegetable soup. Also, no pasta, no rice, no white potatoes, no meat, no olives, no butter, no bread or crackers on the side.
Consider any or all of these ingredients.
1 medium tomato or an 8 oz can of tomato sauce
1-2 cans of vegetable, beef, or chicken stock
1 medium carrot, diced
1 small onion, chopped
1 small zucchini or yellow squash, diced
1 red pepper
Can add unlimited mushrooms, cabbage, herbs, hot sauce, chile peppers, spinach, kale. In fact these are all very filling, nutritious, and will add lots of flavor.
Choose one cup combined, not a cup each, of any of the following:
Drained beans from a can
Corn
Peas
OR ditch all of these and add one medium sweet potato FRESH and diced (not syrupy from a can)
I don't know if you know how to make soup or not. I also don't know which of these you want to use, so it is kind of hard to explain the cooking. I would suggest prepping all your ingredients first, then turn on your pan. You want to start with a teaspoon of olive oil in your soup pot, add part of your veggies. The ones you want are the ones that have a strong smell (called aromatics), and the ones that have a long cooking time (carrots, sweet potato). Let them sweat on low heat, where they give off some of their water and start to soften without browning. Add your seasonings, fresh herbs, a tiny bit of salt or salt containing seasonings, and some pepper. Italian seasoning, provencial herbs, bay leaves are all very good for soup. Add your broth, tomato sauce, and then add your short cooking time veg including anything from the freezer or the canned beans, all your cabbage, your mushrooms, your zucchini, anything spongy. Greens will wilt and take up a lot less space.
If you stick to these guidelines, the result is a big huge pot of soup, probably well under 1000 calories for the whole potion, depending on what you put in it. However, they are nutritionally dense calories and the soup is way over one meal. What I would do is eat my fill without any guilt tonight, get full and satisfied, and store the rest for tomorrow. It will nuke up beautifully. And if it is in your calorie budget tomorrow, you can add a hunk of bread, toss in some more beans, or sprinkle some parmesan on the top.
Try this recipe again sometime to keep yourself on track. You can change it up endless ways depending on the ingredients you add, but it is still a basic soup. It will give you solid nutrition and keep you full.
For most people, there is no reason to fear fresh vegetables. Check the NutritionData website for info about your favorite soup ingredients and with your particular concerns. This is a very good resource for a dieter.
http://www.nutritiondata.com/
FOR dessert...melt 2 tablespoons of peanut butter and about 10 to 15 chocolate chips in a cup in the microwave (it will only take a couple seconds), and stir into a dip for a fresh banana.
OR make a smoothie...blend until smooth: a cup of frozen fruit (peaches, or bananas, or berries) in a cup of skim milk, with some vanilla and a few drops of honey or a packet of sweetener if needed. Since the fruit is frozen you shouldn't need ice and the result will be rich undiluted flavor.
That is a pretty small meal if you are trying to fill up and make it all the way to breakfast tomorrow...
I would ditch the meat, fat, and grain...you can go overboard on the calories really fast with these items. All I can really think of is to fix yourself a vegetable soup. Also, no pasta, no rice, no white potatoes, no meat, no olives, no butter, no bread or crackers on the side.
Consider any or all of these ingredients.
1 medium tomato or an 8 oz can of tomato sauce
1-2 cans of vegetable, beef, or chicken stock
1 medium carrot, diced
1 small onion, chopped
1 small zucchini or yellow squash, diced
1 red pepper
Can add unlimited mushrooms, cabbage, herbs, hot sauce, chile peppers, spinach, kale. In fact these are all very filling, nutritious, and will add lots of flavor.
Choose one cup combined, not a cup each, of any of the following:
Drained beans from a can
Corn
Peas
OR ditch all of these and add one medium sweet potato FRESH and diced (not syrupy from a can)
I don't know if you know how to make soup or not. I also don't know which of these you want to use, so it is kind of hard to explain the cooking. I would suggest prepping all your ingredients first, then turn on your pan. You want to start with a teaspoon of olive oil in your soup pot, add part of your veggies. The ones you want are the ones that have a strong smell (called aromatics), and the ones that have a long cooking time (carrots, sweet potato). Let them sweat on low heat, where they give off some of their water and start to soften without browning. Add your seasonings, fresh herbs, a tiny bit of salt or salt containing seasonings, and some pepper. Italian seasoning, provencial herbs, bay leaves are all very good for soup. Add your broth, tomato sauce, and then add your short cooking time veg including anything from the freezer or the canned beans, all your cabbage, your mushrooms, your zucchini, anything spongy. Greens will wilt and take up a lot less space.
If you stick to these guidelines, the result is a big huge pot of soup, probably well under 1000 calories for the whole potion, depending on what you put in it. However, they are nutritionally dense calories and the soup is way over one meal. What I would do is eat my fill without any guilt tonight, get full and satisfied, and store the rest for tomorrow. It will nuke up beautifully. And if it is in your calorie budget tomorrow, you can add a hunk of bread, toss in some more beans, or sprinkle some parmesan on the top.
Try this recipe again sometime to keep yourself on track. You can change it up endless ways depending on the ingredients you add, but it is still a basic soup. It will give you solid nutrition and keep you full.
For most people, there is no reason to fear fresh vegetables. Check the NutritionData website for info about your favorite soup ingredients and with your particular concerns. This is a very good resource for a dieter.
http://www.nutritiondata.com/
FOR dessert...melt 2 tablespoons of peanut butter and about 10 to 15 chocolate chips in a cup in the microwave (it will only take a couple seconds), and stir into a dip for a fresh banana.
OR make a smoothie...blend until smooth: a cup of frozen fruit (peaches, or bananas, or berries) in a cup of skim milk, with some vanilla and a few drops of honey or a packet of sweetener if needed. Since the fruit is frozen you shouldn't need ice and the result will be rich undiluted flavor.
Whats a healthy, Low calorie recipe too cook for dinner?
Jane
Im cooking for my family, and im on a strict diet.
Whats a healthy tasty recipe i can cook?
Cheers :)
Answer
BROCCOLI BEEF
Ingredients
3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth
Method
1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cheesy Crustless Quiche
Ingredients
1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
5 eggs
4 ounces cream cheese, softened
6 ounces shredded Swiss cheese
3 Tbsp grated Parmesan cheese
1/4 cup chopped green onions
3 slices of cooked bacon, crumbled
6 cherry tomatoes, cut in half
1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.
4 Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.
Makes 8 servings.
BROCCOLI BEEF
Ingredients
3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth
Method
1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes
2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.
3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Cheesy Crustless Quiche
Ingredients
1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
5 eggs
4 ounces cream cheese, softened
6 ounces shredded Swiss cheese
3 Tbsp grated Parmesan cheese
1/4 cup chopped green onions
3 slices of cooked bacon, crumbled
6 cherry tomatoes, cut in half
1 Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes.
2 Preheat oven to 350°F. Combine cottage cheese, baking powder, salt and mustard; set aside.
3 Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.
4 Pour into a buttered 10" pie plate. Sprinkle the top with chopped green onions and crumbled bacon. Arrange tomato halves, cut side up, around the top. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.
Makes 8 servings.
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