Healthy low calorie, good tasting, recipes?

Question

any type. Good tasting is a must.

Answer 1

Ingredients:
• 1 12 oz. package dried fettuccine (or fresh)
• 2 C skim milk
• 1/3 C all-purpose flour
• 1 bay leaf
• 2 garlic cloves, peeled and crushed 1/2 C freshly grated Romano cheese 1/4 t salt
• 1/4 t ground black pepper
• pinch ground nutmeg
• 2 t butter or margarine or olive oil 1/4 C chopped fresh flat-leaf parsley 1/4 C freshly grated Parmesan cheese Fresh flat-leaf parsley sprigs, for garnish
Method:
START to cook pasta according to package directions, if dried pasta is used WHISK together milk and flour in medium saucepan, until flour is dissolved ADD bay leaf and garlic COOK over medium heat 8 min., stirring often with a wooden spoon, until mixture becomes slightly thickened. REMOVE bay leaf and garlic ADD grated Romano cheese, salt & pepper & nutmeg STIR until cheese completely melts DRAIN pasta; transfer to large bowl TOSS pasta with butter/oil and chopped parsley STIR in cheese sauce and TOSS again SPOON pasta into 4 shallow serving bowls SPRINKLE

Answer 2

If you want to eat truly healthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://bitly.im/aNBjV

The truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true

Answer 3

+ frie some salmon up and deglaze the pan with a nice red wine for a dynamite sauce

+ or get some pita bread or better yet some totillas and make a salsa out of bell peppers and put it on the totilla with some tukey

+ use mustard instead of mayo or mir. whip

+ sherbet instead of ice cream

+ fried green tomatoes

+ chili peppers can help you lose wieght and booste you immune system, if you can get used to the burn, but once you do you'll be hooked on it

Answer 4

For a light snack..and I mean light...try thinly sliced cucumbers sprinkled with fresh lemon juice and a touch of salt.

Answer 5

Quick Chicken Teriyaki

1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1 lb. boneless skinless chicken breasts, cut into strips
1-1/3 cups water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1-1/2 cups MINUTE White Rice, uncooked

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until cooked through.
ADD water, teriyaki sauce and garlic powder; stir. Bring to boil.
STIR in broccoli and rice; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min. Fluff with fork.



Parmesan Chicken & Broccoli Pasta

4 oz. (1/4 of 16-oz. pkg.) spaghetti, uncooked
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
2 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
4 tsp. KRAFT 100% Grated Parmesan Cheese

COOK pasta as directed on package.
MEANWHILE, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli. Cook and stir 5 to 7 min. or until chicken is cooked through.
ADD tomatoes and half of the mozzarella cheese to skillet; stir to mix lightly. Cook until heated through. Spoon over pasta; sprinkle with remaining mozzarella cheese and the Parmesan cheese.



Sweet BBQ Chicken Kabobs

1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
2 cups pineapple chunks (about 1/2 cored peeled pineapple)
1 each: red and green peppers, cut into chunks
1/2 cup KRAFT Original Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed

PREHEAT grill to medium-high heat. Using eight long wooden skewers, (two, side-by-side, for each kabob) thread chicken alternately with pineapple and peppers onto skewers, to create four kabobs.
MIX barbecue sauce and juice; brush on kabobs.
GRILL kabobs 8 to 10 min. or until chicken is cooked through, brushing occasionally with remaining sauce.


Cheesy Stuffed Shells

container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp. Italian seasoning
20 jumbo pasta shells, cooked, drained
1 jar (26 oz.) spaghetti sauce
1 large tomato, chopped

PREHEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup of the mozzarella cheese, Parmesan cheese and Italian seasoning until well blended. Spoon 1 heaping Tbsp. of the cheese mixture evenly into each pasta shell.
COMBINE spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish. Place shells, filled sides up, in baking dish. Spoon remaining sauce mixture over shells. Cover with foil.
BAKE 25 min. or until heated through. Uncover; top with remaining 1/2 cup mozzarella cheese. Bake, uncovered, an additional 2 min. or until cheese is melted.


Foil Packet Southwestern Chicken Dinner

cups MINUTE Brown Rice, uncooked
1-3/4 cups warm water
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup KRAFT LIGHT DONE RIGHT! Ranch Reduced Fat Dressing
1-1/2 tsp. chili powder
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese
4 cups small broccoli florets
1 medium red pepper, chopped

PREHEAT oven to 400°F. Combine rice and water; let stand 5 min. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch baking pan.
BAKE 25 to 30 min. or until chicken is cooked through (170°F). Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening.


Slow Cooker BBQ Beef Stew

1 Tbsp. oil
2 lb. boneless beef for stew, cut into 1-1/2-inch cubes
3/4 cup KRAFT Original Barbecue Sauce, divided
1 Tbsp. MAXWELL HOUSE Instant Coffee
5 medium carrots, peeled, cut into 1-inch pieces
1 large onion, cut into chunks
6 small red potatoes, quartered
1 pkg. (10 oz.) frozen peas, thawed

HEAT oil in nonstick skillet on medium-high heat. Add meat, in batches; cook until evenly browned. Transfer meat to 5-qt. slow cooker. Pour 1/2 cup of the barbecue sauce over meat; sprinkle with coffee granules. Top with onions, carrots and potatoes; cover with lid.
COOK on LOW for 7 to 8 hours (or on HIGH for 5 hours).
STIR in peas and remaining 1/4 cup barbecue sauce; cover. Cook an additional 30 min. or until heated through.