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Old 05-18-2009, 08:47 AM   #1
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Fav low cal recipe or food choices?

whats your favorite low cal recipe or food choices. I have been doing a low cal diet for a few weeks and need some new ideas, if you are willing to share?

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Old 05-18-2009, 10:25 AM   #2
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wish I did. I do better by sticking to simple foods.
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Old 05-18-2009, 10:39 AM   #3
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One of my favorite "treat" items is Stonyfield Farms' Fat Free French Vanilla Yogurt. It's so creamy and rich tasting, I forget it's not fattening. It's good all by itself, or, this time of year, it's a great stand-in for whipped cream with your fresh strawberries.
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Old 05-18-2009, 10:57 AM   #4
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i like turkey chili & turkey burgers.
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Old 05-18-2009, 11:29 AM   #5
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misslynda, I don't count calories, but I like to do different salads. Greek salad is a particular favorite, and as long as you don't douse it in dressing it is quite low fat and delicious. I can write down what I do if you don't already have a recipe.
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Old 05-18-2009, 02:00 PM   #6
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Pasta Puttanesca
Turkey chili
Stir Fry (many varieties here, chicken being one of the lowest in calories)

Beef and Parmesan Pasta:

1# lean ground beef
14 oz beef broth or stock
14 oz diced tomatoes
1 1/3 C uncooked bowtie pasta
1/2 C grated fresh parmesan cheese
1/2 C chopped onion and green bell pepper

Oregano, Basil, Garlic, salt, pepper to taste

Brown the burger and toss in onion & peppers.
Add tomatoes, beef broth, and spices when done.
Add bowties and simmer until pasta is tender.

Chicken Diablo:

2 whole or 4 halves B&S chicken
1 jar of chili sauce
1 medium can of diced tomatoes
10 oz chicken broth
1 onion
1 yellow bell pepper
1 red bell pepper
Basil, Garlic, black pepper, crushed red pepper
2 cups rice (brown is healthier but I still prefer white)

Julienne the peppers and onions and cook in olive oil until tender in one pan. Add tomatoes, spices (to taste), and broth and let simmer when done.

While these are cooking, in another pan add chicken breasts and olive oil and cook on both sides until white all the way through.

Boil rice and serve, pouring the "diablo" sauce and chicken breasts.

A less healthy (and our original version) variant of this is to flatten the breasts with a meat tenderizer until about 1/4" thick and batter and fry them. This is a better flavor, but obviously much less healthy.
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Old 05-18-2009, 02:13 PM   #7
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ohhhhhh, putanessca, like freefallin said! so deliciouus!
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Old 05-18-2009, 02:39 PM   #8
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I forgot to add to the Beef Parm Pasta recipe the reason behind Parmesan When plated, sprinkle fresh grated parmesan on top
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Old 05-18-2009, 02:55 PM   #9
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  • Saute some shallots in olive oil (about 5 or 6)
  • Add a large can of diced tomatoes, juice and all
  • Add 1 roasted red pepper, chopped fine
  • 1/4 - 1/2 cup white wine
  • Cook for about 10 minutes
  • Add juice of 1 lime plus some zest
  • Add roughly 2 or 3 tilapia filets cut in med. chunks (cod works well also)
  • You will think there is too much fish but the fish breaks up from stirring and cooks down. This isn't a "soup" but more a stew.
  • Cook until opaque (about 10 minutes or so - just make sure it's done)
  • Add fresh cilantro to taste
Salt and pepper your fish well once you cut it in chunks and let it sit while the pepper is roasting and the shallots are cooking.

This is my favorite!!
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Old 05-19-2009, 06:09 AM   #10
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For me it is grilling. Some of you live in places where cooking over charcoal is something you can do every day (I've lived in Hawaii, Florida, California, and even in Virginia and DC we'd cook out in the winter, but at well below zero, we've given up in the winter). So I love cooking everything on the grill. We always grill enough for at least one more meal. Brush or spray everything with some olive oil and favorite seasonings (lately it is Cavender's Greek seasoning or Penzey's Galena Street Rub, or whatever strikes my fancy). I grill whatever the meat du jour is, tons of vegetables. There always seems to be more heat leftover on the coals, so I stick some boneless, skinless chicken breasts straight from the freezer, or a steak. When dinner is through, I wrap the breasts in foil to finish cooking. I like my beef rare, so i put it directly in the fridge. That way I have chicken or beef that has that yummy flavor perfect for using in salad or pasta dishes though the week. Having these extra grilled vegetables and meat really adds a lot of flavor and nutrition, ready to go, in the middle of the week when you maybe don't want to cook and be tempted to go for higher fat, lower nutrition, easy ways out. And it isn't that much extra work.
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