Low Calorie Recipes

Ingredients - 2 cups (~1 small) red potato - 3/4ths pound green beans - 1 large head of broccoli (~ 1 and 1/2 cups) - 1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers - 9 ounces smoked sausage I use turkey or chicken, not ground sausage - 6 tablespoons olive oil - 1/4 teaspoon red pepper flakes optional - 1 teaspoon paprika - 1/2 teaspoon garlic powder - 1 tablespoon dried oregano - 1 tablespoon dried parsley - 1/4 teaspoon salt - 1/4 teaspoon pepper - Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese Preparation 1. Preheat the oven to 400 degrees F. 2. Line a large sheet pan with foil or parchment paper. 3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices. 4. Place all...

Ingredients - 4 medium zucchini (about 1 3/4 pounds) - 1 lb. ground chicken - 1/4 tsp. salt - 1/4 tsp. ground black pepper - 2 garlic cloves, minced - 1 cup pasta sauce - 1/4 cup grated parmesan cheese - 1/2 cup shredded mozzarella cheese - Optional: sliced fresh basil for topping Preparation 1. Preheat oven to 400 degrees F. Spray a 9×13 inch baking dish with cooking spray. 2. Place a large non-stick skillet over medium-high heat. Add the chicken and break it apart with a spoon. Add the salt and pepper. Cook for 8 to 10 minutes, until chicken is cooked through. Stir occasionally and break down the chicken into small chunks. 3. Reduce the heat to low. Add the garlic to the chicken. Cook 1 minute stirring often. Add the pasta sauce. Cook 3 minutes, stirring occasionally. 4. As the chicken cooks, cut the zucchini in half, lengthwise. Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat. 5...

Ingredients - 3 boneless skinless chicken breasts - 6 slices lemon (optional) - 6 sprigs dill (optional) - 1 green apple, chopped - 1/2 red onion, finely chopped - 2 celery stalks, finely chopped - 2/3 c. mayonnaise - 1/4 c. Dijon mustard - 2 tbsp. red wine vinegar - kosher salt - Freshly ground black pepper - 1 tbsp. chopped dill, for garnish - Baguette, for serving - Butter lettuce, for serving Preparation 1. Poach chicken: In a large pot, arrange the chicken breasts in a single layer. If using, place lemon slices and dill sprigs on chicken. Pour water over the chicken breasts, covering by at least an inch. Bring water to a boil, then reduce to simmer and cook for 10 minutes or until the center of the chicken reaches 165° with an instant-read thermometer. If you don’t have a thermometer, check that the thickest part of the chicken is opaque. 2. Slice chicken into bite-sized pieces. In a large bowl, combine chicken, apple, onion and celery. 3. In a m...

Ingredients - 1/3 cup avocado, ripe, mashed - 2/3 cup peanut butter, all-natural - 1 large egg - 3 tablespoons honey - 3/4 cup rolled oats - 1/2 teaspoon baking powder Preparation 1. Combine avocado, peanut butter, egg, and honey in a large bowl. 2. Add oats and baking powder; mix well. Refrigerate for 2 hours to make the mixture easier to handle. 3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. 4. Take heaping tablespoons of dough and roll into balls, about 1 inch in diameter. Place on prepared baking sheet and flatten until ½ inch thick. 5. Bake in preheated oven until firm, about 15 minutes. Let cool on baking sheets. 6. Place in an airtight container and keep refrigerated for up to 1 week. You can find more information about this recipe on this link: http://www.yummy.ph/recipe/low-calorie-peanut-butter-cookies-recipe

Honey-Lime Chicken INGREDIENTS - 3 tbsp. extra-virgin olive oil, divided - Juice of 2 limes - 1 tbsp. honey - 2 cloves garlic, minced - 1/2 tsp. McCormick Ground Tumeric - 1/4 tsp. McCormick Ground Ginger - 4 bone-in, skin-on chicken thighs salt - McCormick Pure Ground Black Pepper 2 c. white rice, cooked, for serving Preparation 1. Make marinade: Whisk together 2 tablespoons olive oil, lime juice, honey, garlic, McCormick Ground Tumeric, and McCormick Ground Ginger. 2. Add chicken and toss to evenly coat with the marinade. Cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours. 3. Preheat oven to 425 degrees F. To a large, oven-proof skillet, add enough olive oil to coat the bottom of the pan. Heat over medium-high heat. Season both sides of marinated chicken with salt and McCormick Pure Ground Black Pepper. Add chicken to pan skin-side down and pour in the marinade. 4. Sear until the skin becomes golden and crispy, about 6 minutes. ...

Lemony Baked Salmon With Asparagus and Bulgur Ingredients - 1 cup bulgur  - 1 1/2 cups low-sodium vegetable or chicken broth  - kosher salt and black pepper  - 1 pound asparagus (about 1 bunch), trimmed  - 1 1/4 pounds skinless salmon fillet, cut into 4 pieces  - 1 lemon, very thinly sliced  - 2 tablespoons chopped fresh dill  - olive oil, for serving Preparation 1. Heat oven to 375° F. In a large, shallow baking dish, combine the bulgur, broth, and ¼ teaspoon each salt and pepper. Arrange the asparagus in a single layer on top, then place the salmon on top of the asparagus. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and top with the lemon. 2. Tightly cover the baking dish with foil and bake until the bulgur and asparagus are tender and the salmon is cooked through, 25 to 30 minutes. 3. Serve the salmon with the bulgur and asparagus. Sprinkle with the dill and drizzle with the oil. ...

No Churn Espresso Ice Cream Ingredients - 1/4 cup Baking stevia (or 1/2 cup sweetener that measures like sugar) (more or less to taste) - 2 tbs Instant coffee powder (or instant espresso powder) (more or less to taste) - 1/2 cup Low fat milk of choice - 1 tbs Vanilla extract - 1 (10 oz) container Tru Whip - 1/4 cup Chocolate chips or shaved chocolate (optional) Preparation 1. Combine sweetener and instant coffee in a large bowl. Add milk to the bowl and whisk until sweetener and instant coffee powder are dissolved. Add in vanilla and mix until blended. Fold in Tru whip and chocolate chips if desired. 2. Place in a freezer safe container and freeze for at least 6 hours, or overnight. Check the full recipe here: https://dashingdish.com/recipe/coffee-ice-cream

Lemony Baked Salmon With Asparagus and Bulgur Ingredients - 1 cup bulgur  - 1 1/2 cups low-sodium vegetable or chicken broth  - kosher salt and black pepper  - 1 pound asparagus (about 1 bunch), trimmed  - 1 1/4 pounds skinless salmon fillet, cut into 4 pieces  - 1 lemon, very thinly sliced  - 2 tablespoons chopped fresh dill  - olive oil, for serving Preparation 1. Heat oven to 375° F. In a large, shallow baking dish, combine the bulgur, broth, and ¼ teaspoon each salt and pepper. Arrange the asparagus in a single layer on top, then place the salmon on top of the asparagus. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and top with the lemon. 2. Tightly cover the baking dish with foil and bake until the bulgur and asparagus are tender and the salmon is cooked through, 25 to 30 minutes. 3. Serve the salmon with the bulgur and asparagus. Sprinkle with the dill and drizzle with the oil. ...

Three-Cheese Penne Ingredients - 1 (13.25-ounce) box whole wheat penne pasta (I like Barilla®) - 1 teaspoon extra virgin olive oil - ½ small onion, diced - 1 tablespoon minced garlic - 1 (23.25-ounce) jar Prego® Light Smart Traditional pasta sauce - ½ teaspoon dried basil - ½ teaspoon dried oregano - ¼ teaspoon salt - ¼ teaspoon black pepper - ½ cup low-fat cottage cheese - ½ cup part-skim ricotta cheese - 1½ cups shredded reduced-fat mozzarella cheese (I like Sargento®) - 2 tablespoons chopped fresh parsley Preparation 1. Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions. Drain and set aside. 2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook until the onions have softened, 3 to 5 minutes. 3. Reduce the heat to low and pour in the pasta sauce. Stir in the basil, oregano, salt and pepper. Cover and cook for 5 to 7 mi...

Roasted Cod and Scallions With Spiced Potatoes Ingredients - 1 pound small red potatoes (about 12), sliced 1/4 inch thick  - 2 tablespoons olive oil  - ½ teaspoon chili powder  - Kosher salt and black pepper  - 4 6-ounce pieces skinless cod, halibut, or striped bass fillet  - 2 bunches scallions, trimmed  - 1 lemon Preparation 1. Heat oven to 425° F. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the oil, the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. 2. Roast, tossing once, until golden brown and tender, 20 to 25 minutes. 3. Meanwhile, place the fish and scallions on a second rimmed baking sheet. Drizzle with the remaining tablespoon of oil and season with ½ teaspoon salt and ¼ teaspoon pepper. 4. Using a vegetable peeler, peel strips of zest from the lemon. Thinly slice them and sprinkle on the fish; reserve the lemon. 5. After the potatoes have cooked for 10 minutes, pl...

Greek-style roast fish Ingredients - 5 small potatoes (about 400g), scrubbed and cut into wedges - 1 onion, halved and sliced - 2 garlic cloves, roughly chopped - ½ tsp dried oregano or ½ tbsp chopped fresh oregano - 2 tbsp olive oil - ½ lemon, cut into wedges - 2 large tomatoes, cut into wedges - 2 fresh skinless pollock fillets (about 200g) small handful parsley, roughly chopped Preparation 1. Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more. 2. Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over. Check the full recipe here: https://www.bbcgoodfood.com/recipes/greek-style-roast-fish