Can somebody give me recipes of lowfat meals that I can have for breakfast lunch and dinner?

Question

I need to lose about 20 pounds, Please do not suggest exercise, as I already do that, I juts simply want lowfat food suggestions. Maybe also the lowest fat items at a fast food restaurant if I have to eat there, don't like fast food, but sometimes we are not at home.

Answer 1

Stop wasting your time and go to
www.myfreediet.com
They will give you good alternatives for 4 days at different calorie intake levels

Answer 2

SALADS

Watermelon Surprise
Southern Bean Salad
Gourmet Spinach Salad
Layered Fruit Salad
Tomato Salad with Balsamic Vinegar
Cucumber, Potato and Dill Salad
Creamy Coleslaw
Rice Salad with Baby Vegetables and Dill
|Macaroni, Corn, Tomato, and Basil Salad
Garbanzo Bean, Tuna and Onion Salad with Lemon-Cream Dressing
Rotini and Tuna Salad
Mandarin Orange Salad With Kiwi
Fresh Corn Salad
German Potato Salad


DESSERTS

Orange Creamsicle Pie
Strawberry Cobbler
Nutty Apple Cookies
Watermelon Sherbet
Angel Food Cake
Blueberry/Peach Cobbler
Apple Caramel Cake
Chocolate Walnut Cake
Devil's Delight Cookies
Superfine Strawberry Pie
Banana Pudding
Creamy Chocolate De Menthe Cake
Baked Apples
Chocolate Banana Muffins
Fruit Salad


A LA CARTE

Hash Brown Casserole
Glazed Carrots
Baked Spicy Fries
Broccoli & Cheese Casserole
Spicy Salsa
Low-Fat Ranch Dressing with Herbs
Quick Thousand Island Dressing
Low Fat Frijoles (Mexican Baked Beans)
Eggplant with Roasted Peanuts
Garlic Mashed Potatoes
Mexican Beans & Rice
Fruited Couscous

Answer 3

McDonalds Yogurt partfait has less that 3 grams of fat and 15o calories. Concerning low fat meals...include fruit in a meal as a side dish, its very high in fiber and low caloire/fat free. I do this all the time. Another low fat food is beans. Beans are very filling and can be made wiht a variety of seasonings. A half cup serving is usually 110calories or less and has calcium and fiber. It is less than 5 grams of fat per serving. When in doubt I always go for half cup of egg substitue and a slice of whole wheat toast. Eggs are an excellent meal at any part f the day. It also has a lot of vitamins.
The bvottom line here is eat vitamin packed meals that are low in fat and calorie to stay full longer(at least 4 hours till the next meal.)

Answer 4

i am also doing this diet and this is working for me.
if u want to losse wait eat according to calories dont take 2000 calorie a day cut it to 1500 if u r working out dont starve urself have low calorie food like fruits, vegetables,grains
in breakfast have 2 slices of bran bread not whole wheat or white breat
2 slices of bran bread
2 boiled egg whites
u can check out the calories at calorie-count.com

then in lunch u can have grains soup or u can make a bran bread sandwitch of anything like turkey, chicken or beef burgers, have some fruits.dont eat banana and mangoe in fruits avoid them if u can

in breakfast have fish,beef,chicken but breast piece dont eat leg or thigh. forgod sake dont eat fastfood especially french fries
burgers if u want to eat pizza have a thin crust pizza dont have thick crust pizza it has more calories than the thin one if u will u will eat 1500 calories a day and count them and eat within ur calories u will loose weight i wish u best of luck and workout at least 30-45 minutes on a treadmill or gym and if u loose weight do tell me to loose weight its not only lowfat food its about eating
in calories

Answer 5

Sauteed Spinach

1/4 lb fresh spinach
1 boneless skinless chicken breast
1/2 lemon or 2 tbsp lemon juice
2 tbsp olive oil
2 tsp garlic powder
2 tsp onion powder
1 med onion, sliced into rings

Cut chicken into small, uniform pieces. Coat with garlic powder and onion powder. Heat pan over medium flame 1 minute, add olive oil and heat 1 minute more. Add chicken and cook until nearly done, add onion, and lemon juice and cook 2 additional minutes. Turn off heat. Add spinach and stir briefly.

Serve over brown rice.

Answer 6

Healty Choice cereal, Oatmeal, Fish, Steamed Vegetables, soy meat.

Answer 7

salad, water, nonfat milk, vegis!, soy stuff, crackers, yogurt. thats it!

Answer 8

Good for you on loosing the weight! Here are some yummy recipes I just tried, they're healthy and super great. Hope you like them like I did!

Snack: Spiced Almonds

2 cups whole unsalted almonds
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 teaspoons olive oil
1/4 teaspoon hot pepper sauce
Toast the almonds in a dry skillet over a medium heat, stirring frequently, until fragrant, about 3 minutes. Transfer the almonds to a bowl.
In a small bowl, stir together the cumin, garlic, cayenne pepper and salt. Heat the oil in the skillet over medium heat. Stir the spices into the oil and cook, stirring until warm, about 30 seconds. Add the almonds and cook, stirring frequently, until the nuts are warm and the spices are evenly distributed. Add the hot pepper sauce and stir to distribute. Remove the almonds from the pan and allow them to cool before serving.

Breakfast: Scramble

1 teaspoon olive oil
1/2 cup red onion, diced
1 cup tomato, cored, seeded and diced
4 whole eggs
4 egg whites
2 tablespoons water, optional
1 tablespoon fresh dill, finely chopped, or 1 teaspoon dried dill
Salt and pepper
In a medium sized, non-stick skillet, heat the oil over medium heat. Add the onion and cook for 2 minutes, stirring once or twice. Add the tomatoes and cook for 1 minute more. Transfer the onion-tomato mixture to a bowl and set aside.
In a medium bowl lightly beat together the whole eggs, egg whites and water, if using. Pour the egg mixture into the skillet and cook over a medium-low flame, stirring frequently, until the eggs are almost set. Drain any excess water from the tomato mixture and stir the mixture gently into the eggs. Toss in the dill, season with salt and pepper, and serve.

Serving suggestion: Serve with a piece of whole-grain toast spread with 1/8 of an avocado, instead of butter.

Lunch or Dinner: Buffalo Chicken Salad

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing, recipe follows
Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

Blue Cheese Dressing:
2 tablespoons mayonnaise
1/4 cup lowfat buttermilk
1/4 cup plain fat-free yogurt
1 tablespoon white vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
Salt and freshly ground pepper
Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

Yield: 3/4 cup

Dessert: Triple Chocolate Cookies

1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 egg
1 teaspoon vanilla
1/2 cup all purpose flour
1/2 cup whole-wheat pastry flour
1/4 cup unsweetened cocoa powder (not Dutch processed)
1/4 teaspoon salt, optional
1/3 cup dark chocolate (2 ounces) coarsely chopped
1/3 cup milk chocolate (2 ounces) coarsely chopped
2/3 cup chopped pecans, optional
Preheat the oven to 350 degrees F.
In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla.

In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a cooling rack to cool.


Another day....

Breakfast: New York Breakfast

8 pieces packaged, thin pumpernickel bread (3 1/2 by 3 1/2 inches))
1/4 cup whipped cream cheese
8 ounces thinly sliced smoked salmon
1/2 red onion, thinly sliced
1/4 English cucumber, thinly sliced
2 medium tomatoes, core, seeded and diced
2 teaspoons chopped, fresh chives
Salt and pepper
Toast the bread and spread 1 1/2 teaspoons of cream cheese on top of each piece. Put a slice of smoked salmon, a couple of slices of onion, one or 2 slices of cucumber, and about 1 tablespoon of chopped tomato on top of that. Sprinkle with chives and season with salt and pepper.

Dinner: Meatloaf

3/4 cup quick-cooking oats
1/2 cup skim milk
1 medium onion, peeled
2 pounds ground turkey breast
1/2 cup chopped red bell pepper
2 eggs, beaten
2 teaspoons Worcestershire sauce
1/4 cup ketchup
1/2 teaspoon salt
Freshly ground black pepper
1 (8-ounce) can tomato sauce
Preheat the oven to 350 degrees F.
In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

Side Dish: Broccoli

1 pound broccoli, washed and cut into florets
1 tablespoon olive oil
3 cloves garlic, thinly sliced
Salt and pepper
Put broccoli, with water still clinging to it from being washed, into a large microwave safe bowl or dish with a lid. Cover the bowl with the lid and microwave for 5 minutes.
In the meantime, heat the oil in a large skillet over a medium heat and add the garlic. Cook the garlic in the oil, stirring frequently, until it is golden brown, about 3 minutes. Transfer the toasted garlic to a small dish.

Remove the bowl of broccoli from microwave and carefully uncover it, drain it and pat it dry. Put the broccoli into the skillet with the olive oil and saute over a medium heat for 3 minutes. Sprinkle with toasted garlic, and season with salt and pepper.

One more day...

Breakfast: Peach French Toast Bake

Cooking spray
1 large whole-wheat baguette (about 8 ounces)
4 whole eggs
4 egg whites
1 cup low fat milk
1 teaspoon vanilla extract
5 cups sliced peaches, fresh or frozen
1/2 lemon, juiced about 1 1/2 tablespoons
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
Spray a 9 by 13-inch baking pan with cooking spray. Slice the baguette into 1/2-inch slices and arrange the slices in a single layer in the baking pan. Whisk together the eggs, egg whites, milk and vanilla. Pour the egg mixture over the bread in the pan. In a medium bowl, toss peaches with the lemon juice and 1 tablespoon of the brown sugar. Scatter the peach slices evenly on top of the bread. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F. Uncover and bake for 40 minutes.

Serving suggestion: Top with a dollop of vanilla yogurt, a drizzle of maple syrup and a side of Canadian bacon.

Dinner: Roasted Pork Loin

2 garlic cloves, minced (1 tablespoon)
1/2 teaspoon salt
2 teaspoons olive oil
1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage
1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 (2 1/2-pound) center cut boneless pork loin, trimmed of all visible fat
1/2 cup Parsley Shallot Sauce, recipe follows
Preheat the oven to 350 degrees F.
Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.

Parsley Shallot Sauce:
1 1/2 cups lightly packed flat-leaf parsley leaves
2 tablespoons coarsely chopped shallot
3 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons water
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Freshly ground black pepper
Combine all ingredients in a blender and puree.

Side Dish: Honey Roasted Sweet Potatoes

2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Preheat oven to 350 degrees F.
Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.