Any good recipes for a dieter?

Question

Anyone have a good lowfat hardly any calories and carbs recipe? One thats pretty dang easy but yummy?!

Answer 1

Get the Eating-for-LIFE cookbook.
Here are some recipes I make.

Taco Salad.
Chopped lettuce, tomatoe, olives, cooked ground turkey, fat free shredded cheese, fat free sour cream, salsa. Prepare like making tacos instead mix together in a bowl. Yum.

BBQ or Lemon Chicken with brown rice and steamed veggies.

Grill Salmon in aluminum foil with teriyaki sauce and serve with brown rice (mix together)

Turkey hamburgers on whole grain buns. use ground turkey instead of beef.

Steelcut oatmeal with eggwhites (topped with fat free cheese and salsa)

Using a spicy salsa is good for three things.
1) It's a great low cal/carb/fat topping that adds great flavor.
2) It speeds up your metabolism
3) It makes you thirsty for water. (drinking water is good)!

I also mix salsa with my brown rice or top it over my chicken.

Answer 2

Take a chicken breast or a fillet of fish, put it on a piece of foil, add vegetables like potatoes, carrots, celery, etc. Fold up the foil and poke some holes in the top. Put the foil packet on a cookie sheet and bake in the oven for about 15-25 minutes.

Make sure you open the packet AWAY from you so the steam burst at your face/hands.

Answer 3

check out Foodfit.com I have tons of recipes from them, sign up for the email, and they are very easy and usually under 30 minutes

Also, I use chicken broth or beef broth for just about everything. It adds great flavor to meals, especially mashed potatoes(add ckn broth instead of milk and lowfat sour cream instead of butter, delicious)

Answer 4

i am a personal chef & every week i make my clients different turkey patties. they last for about 5 days in the fridge & are good hot or cold. i like them because when i am really hungry & need something substantal to munch on they are more satisfying than a friut or protien bar
Turkey Patties:
1 lb ground turkey
1/8 c.(or less) breadcrumbs
dash of tabasco
tsp. dijon mustard
Then Add:
2Tbls pesto
or
2 Tbls chopped artichokes
or
sauted chopped onion & garlic
crumbled blue cheese
or
pine nuts,capers & chopped sun-dried tomato
or
chopped ginger,soy sauce & seseme seeds
or
anything you really like the flavor of...
Then:
mix it all together in a bowl (if you added something hot,chill)
form into balls,then flatten into a patty & cook on med-high heat in a nonstick skillet for about 3 min on each side or until brown, check to see if they are cooked through, if not stick em in the oven @ 350 for anather 5 min.
VERY EASY! LOWCAL PROTEIN FOR A WEEK!.

Answer 5

I love over 40 lbs in 1 year eating these

These are a few of my favorites!!

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
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Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry

Answer 6

You can try South Beach Diet.

http://southbeach.allrecipes.com/default.asp


you can choose and there are different phases for every dieter.

Answer 7

Get some iron in your diet — pumping iron. If you don't work out, it's just a matter of when your diet fails, not if.

Answer 8

Just eat diet food and drink diet drinks. It's that simple.

Answer 9

Hardly any calories??? 100 g cucumbers = 11 calories..! But who would like to eat cucumbers only?

I hope the following recipes are yummy and easy in your point of view as well.

<< Baked Ricootta Mushrooms >>>>>>

10 large mushroom (stems removed)
1 tablespoon grated Parmeson cheese
1 tablespoon dried breadcrumbs (whole wheat bread or oat bread)

Ricotta and herbs filling
1/2 cup reduced-fat ricotta cheese
3 sun-dried tomatoes, soaked in warm water until soft, chopped
1 tablespoon finely diced red onion
1 tablespoon chopped fresh basil
1 tablespoon snipped fresh chives
1 teaspoon lemon juice
freshly ground black pepper

1) Preheat oven to 180 degree C / 360 degree F/ Gas 4. Line a baking tray with nonstick baking paper. Set aside.
2) To make filling, place ricotta cheese, tomatoes, onion, basil, chives, lemon juice and black pepper to taste in a bowl. Mix to combine.
3) Spoon filling into mushrooms. Place on prerpared baking tray. Combine Parmesan cheese and breadcrumbs. Sprinkle over mushrooms. Bake for 10-15 minutes or until filling is set and top golden.

Content per mushroom : 32 Cal. / Carb. 3g / Total fat. 1g, Sat. fat: 0.6 g / Sodium 48 mg / Fiber 0.3 g

Note: low-sodium mozzarella can be used in place of the Parmesan Cheese in order to lower the calories and the sodium content.

<<<<<<< Oakleaf, Pear and Walnut Salad >>>>>> (Serves 4)

2 ripe firm pears, cored
lemon juice
1 red oakleaf lettuce or other red lettuce (coral or mignonette), leaves separated
1/3 cup unsalted walnut halves
2 tablespoons crumbled low-fat ricotta cheese

Red Wine Pear Dressing

1 canned or blanched fresh pear, with 1 tablespoon liquid reserved
2 tablespoons red wine or balsamic vinegar
1 teaspoon freshly ground black pepper

1) To make dressing, place pear and liquid vinegar and black pepper in a blender. Puree.
2) Cut each pear into eight segments. Place in a bowl and add lemon juice. Toss to coat (this helps prevent the peaars from browning).
3) Arrange lettuce on a serving platter. Top with pears. Drizzle with dressing. Scatter with walnuts and cheese.

Content per serving: Cal. 134 / Carb. 20g / Total fat: 6 g / Sat. fat. 0.8 g / Sodium: 14 mg / Fiber: 2.6 g

<<<<<<< Baked ratatouille and penne >>>>>>> (Serves 6)

3 cups cooked penne or other short pasta of your choice
1 medium eggplant, cut into 3 cm in cubes
1 large zucchini, cut into 3 cm in cubes
2 tablespoons extra virgin olive oil
1 onion, chopped
1 red pepper, cut into 3 cm in cubes
1 green pepper, cut into 3 cm in cubes
12 cherry tomatoes, halved
2 cloves garlic, crushed
1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme
1/2 cup reduced-fat ricotta cheese
2 tablespoons finely chopped basil (fresh)
salt

1) Preheat oven to 180 degree C/ 360 degree F / Gas 4. Lightly spray or brush a deep casserole dish with unsaturated oil. Place penne in the base of dish.
2) Place eggplant and zucchini in a colander over a bowl. Sprinkle with salt. Stand fro 15-20 minutes, rinse under cold running water. Drain, pat dry with absorbent kitchen paper.
3) Heat oil in a large nonstick frying pan over a medium heat. Add onion and eggplant stir fry for 2 minutes, then, add red and green pepper and zucchini and stir fry for 2 more minutes or till vegetable start to soften. Remove vegetable mixture from pan. Set aside.
4) Add tomatoes, garlic and thyme to pan, cook until tomatoes start to collapse, return vbegetable mixture to pan. Mix to combine (stir quick).
5) Spoon vegetable mixture over penne in casserole dish, pushing the first few spoonsfuls into the pasta. Top vegetable mixture with spoonfuls of ricotta cheese, scatter with basil. Bake for 5 -10 minutes or until cheese starts to brown.

Content per serving : Cal. 186 / Carb. 29 / Total fat 4.7g Sat. fat 1.2 g / Sodium 50 mg / Fiber 1.6 g

<<<<< Salmon Cutlets with Pineapple Salsa >>>>>> (Serves 4)

4 Salmon cutlets, cut 2.5 cm in thick
pepper + salt

1) Preheat barbecue (oven) to a medium heat.
2) Sprinkle salt and pepper on Salmon cutlets
3) Cook salmon cutlets on lightly oilded barbecue grill for 3-5 minutes each side or until flesh flakes when tested with a fork.

Pineapple salsa

160 g fresh pineapple, roughly chopped
2 spring onions, finely chopped
1 fresh red chilli, seeded and finely chopped
2 tablespoon lemon juice
2 tablespoons finely chopped fresh mint

Put all the ingredients in a food processor or blender and process to combine. Serve at room temperature with salmon cutlets & boiled vegetables

Content per serving : Cal. 373 / Carb. 10.5 g / Total fat: 20g Sat. fat 4.4 g / Sodium 81 mg / Fiber 1 g


Here is the calories chart (you may like to know)

100g steamed rice = 165 calories
100 g pototes = 77 calories
100 g yoghut = 60 calories
1 egg (boiled) = 81 calories
1 banana = 100 calories
100 g strawberries = 35 calories
100 g apples = 50 calories
100 g watermelon = 31 calories
100 g cucumber = 11 calories
100 g celery = 13 calories
100 g lettuce = 13 calories
100 g tomatoes = 16 calories
100 g green pepper = 21 calories
100 g cabbage = 24 calories
100 g chicken breast (raw / skinless) = 120 calories
100 g beef filet (raw) = 134 calories
100 g salmon (raw) = 167 calories
100 g shrimps (raw) = 93 calories
100 g oyster (raw) = 78 calories
1 teaspoon sugar = 12 calories
1 teaspoon butter = 30 calories
1 teaspoon honey = 21 calories
1 teaspoon mayo = 35 calories
1 teaspoon olive oil = 37 calories
1 teaspoon rice vinegar = 2 calories

salt / curry powder / black pepper contain no calory

Now, you know you can grill 200 g filet steak with salt and pepper to taste (268 calories) + 100 g cucumber & 100 g celery sticks (24 calories) with olive oil and balsamic vinegar (1.5 teaspoon each = 58 calories) + 100 g strawberries (35 calories) as dessert for dinner (total : 385 calories)

You may want a glass of red wine with your steak.. ok... 100 ml of red wine = 73 calories, total add up would be 458 calories. Less than a Madonald's big mac (609 calories).

If you are in your 20s (male), 170 cm height, you need to take around 2500 calories a day for your activities, therefore, I would suggest you to take at 1500 to 1800 calories per day and you will loose weight without being dizzy.