Does anyone know of any recipes for meals that have less than or exactly 200 calories?

Question

I am looking for some recipes for breakfast , lunch, and dinner that have less than or exactly 200 calories.

Answer 1

French Toast
1/2 cup egg substitute
1/2 tsp cinnamon
1/4 tsp nutmeg
1 Tbsp Splenda granular (or 1 packet of Equal
1/2 tsp vanilla
1 pinch of salt
3 slices Milton's Whole Grain bread
1/4 cup sugar-free syrup, such as Smucker's
Combine together egg substitute, cinnamon, nutmeg, SPLENDA granular, vanilla and salt.
Spray grill with non-stick cooking spray. Heat the grill. Soak the slices of bread in the egg mixture and cook on heated grill, turning slices over when golden brown, or to desired doneness.

If desired, top with syrup.

Variations:
Sugar-free fruit syrups or sugar-free preserves.

Or vary it by using fresh berries and/or nuts as a topping too.
NUTRITIONAL INFO
(Per Serving)
Calories
115 cals
http://www.calorieking.com/recipes/Breakfasts/Cereals-Breads-Waffles/French-Toast_Y2lkPTE1JnNpZD00MyZyaWQ9NTEy.html

Avocado Tacos
1 ripe avocado, peeled and seeded
1 medium onion, thinly sliced
1 cup finely chopped fresh coriander
12 tortillas
1 cup diced tomatoes
1/3 cup diced onions
1 garlic clove, crushed
2 tsp fresh coriander, extra
1/3 tsp chopped fresh chili peppers
1/2 tsp lime juice
2 large green bell peppers, julienned
2 large red bell peppers, julienned
Fresh Tomato Salsa: Mix together tomatoes, diced onion, garlic, extra coriander, chilli and lime juice. Refrigerate.
Spray non stick skillet with cooking spray.
Lightly sauté onion and bell peppers.
Cut avocado into 12 slices.
Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa.
Fold tortillas and serve with a green salad.
(Per Serving)
Calories
170 cals
http://www.calorieking.com/recipes/Vegetarian/Vegetarian-Dishes/Avocado-Tacos_Y2lkPTEmc2lkPTI0JnJpZD0yMjI.html

Chicken Soup with Rice Dumplings
3 cup water
1 carrot, cut into very fine julienne strips
2 tsp baking powder
1 pinch freshly ground black pepper, or to taste
1/4 cup water, extra
1/2 cup cooked wild rice
1 cup self-rising flour
2 pint strong chicken stock or consomme
Place chicken stock, 3 cups water and carrot in a large saucepan and bring to the boil. Reduce heat to a gentle simmer. In a bowl, combine rice, flour, baking powder, pepper and sufficient water to form a stiff dough.
Drop small teaspoons of rice dough into the soup in batches. Cover and steam for 10 minutes or until doubled in size. Serve immediately.
(Per Serving)
Calories
107 cals
http://www.calorieking.com/recipes/Soup-Stew-and-Chili/Warm-Soup-Stew-and-Chili/Chicken-Soup-with-Rice-Dumplings_Y2lkPTEwJnNpZD0xMyZyaWQ9MTM4.html

200 Calorie Recipes:
http://www.calorieking.com/recipes/advancedsearch.php?keywords=&category=-1&category=-1&preptime=-1&rating=-1&nut%5Bcalories%5D=lt&val%5Bcalories%5D=200&nut%5Bkilojoules%5D=-1&val%5Bkilojoules%5D=&nut%5Bfat%5D=-1&val%5Bfat%5D=&nut%5Bcarbohydrate%5D=-1&val%5Bcarbohydrate%5D=&nut%5Bprotein%5D=-1&val%5Bprotein%5D=&nut%5Bcholesterol%5D=-1&val%5Bcholesterol%5D=&nut%5Bsodium%5D=-1&val%5Bsodium%5D=&nut%5Bsaturated_fat%5D=-1&val%5Bsaturated_fat%5D=&nut%5Bfiber%5D=-1&val%5Bfiber%5D=&advsearch=Search

Do search for category breakdown at 200 calories....
http://www.calorieking.com/recipes/advancedsearch.php

Answer 2

Low-Fat Cooked Eggnog
(Preparation 20 minutes active, 2 hours chilling)
6 eggs
1/4 cup sugar
1/4 teaspoon salt
1 quart fat-free half and half
1 teaspoon vanilla
1/4 teaspoon nutmeg.

In a large saucepan, whisk together the eggs, sugar and salt. Add the half and half.

Heat over a medium-low flame, stirring constantly, until a candy thermometer reads 160 degrees. Eggnog should coat the back of a spoon. Remove the pan from the heat and stir in the vanilla and nutmeg.

Allow eggnog to cool 10 minutes, then transfer to a pitcher. Refrigerate 2 hours, or until cold.

Makes 8 servings.


Lemon Pudding Cake
(Preparation 20 minutes active, 50 minutes baking and cooling)
3/4 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
1 cup 1 percent milk
2 teaspoons freshly grated lemon zest
1/2 cup lemon juice
2 tablespoons butter, melted
3 large eggs, separated
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees. Bring a full kettle of water to a boil. Coat a 9 1/2-inch deep-dish glass or ceramic pie pan (6-cup capacity) with cooking spray.

In a medium bowl, whisk together 1/2 cup sugar, flour and salt. Make a well in the flour mixture and add the milk, lemon zest, lemon juice, butter and egg yolks. Whisk until smooth.

Using an electric mixer, beat the egg whites in another bowl until they form soft peaks. Gradually add remaining sugar, beating until the egg whites are glossy.

Fold the egg whites into the batter, which will be thin and a bit lumpy. Transfer the batter to the prepared pie pan.

Place the pie pan inside a larger shallow pan. Place the pans in the oven, then use the kettle to pour enough hot water in the outer pan to come almost halfway up the pie pan.

Bake until the top is golden and cakey, with soft lemon pudding below, about 30 to 40 minutes. Let cool on a wire rack for 15 minutes. Dust with confectioners' sugar and serve warm.

Makes 8 servings.

Nutrition information per serving: 162 calories, 5 grams total fat (3 grams saturated), 26 grams carbohydrates, 4 grams protein, 0 grams dietary fiber, 79 milligrams sodium.

Answer 3

another person who wants to look like a lolly pop stick!! Eat fruit and drink water, that's about all I can suggest. Other wise eat sensibly and get more exercise, that way you can eat what you like and burn the calories off, far healthier than starving yourself to death, your body starts eating itself if you don't eat enough calories to keep it going.

Answer 4

A healthy weight lose diet for 1 day should be well balanced and not less then 1200 cal. for ladies (office ladies - medium built). I would suggest you to have 5 meals a day if you take only 200 to 250 calories per meal, but it would be nicer to have 400 for breakfast, 500 for lunch and 300 for dinner (no later than 7:00 p.m. and would not eat after that). Drink slimmed milk to maintain good intake of calium / protein in the morning or in the afternoon when you feel hungry.

<<<<<< 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 herb 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

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

100g of steamed rice = 165 calories
100 g pototes (raw) = 77 calories
100 g plain yoghut = 60 calories
1 egg (boiled) = 81 calories
1 banana = 87 calories
1 lemon = 25 calories
100g orange = 24 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 100 g filet steak with salt and pepper to taste (134 calories) + cucumber / celery sticks (24 calories)+ 100 g strawberries (35 calories) as dessert for dinner (total 193 calories)

If you are in your 20s, 160 cm height, you need to take around 1800 calories a day for your activities, taking only 1000 is way too less than your body needs and you will feel dizzy in day time. It will not be a long term lose weight program (may be within 3 days then you would quit), therefore, I would suggest you to take at least 1200 (1400 calories, if you are taller than 170 cm) per day for a month and you would loose about 5 to 8 lbs healthy.

Calories Burning Chart (for ladies weight 60 kg)

60 minutes slow walking, burns 90 calories
60 minutes shopping (walk), burns 120 calories
60 minutes cycling, burns 150 calories
60 minutes jogging (120 m/ minute speed), burns 350 calories
60 minutes tennis, burns 350 calories

Sleeping 8 hours, burns 460 calories
Driving 1 hour, burns 97 calories
Chatting on phone 1 hour, burns 79 calories
Shopping 1 hour, burns 191 calories