I need a low-calorie vegetarian recipe for dinner tonight!?

Question

My dad's been forcing me to eat more, but I don't want to eat any of the freezer food right now, because they're all like over 200 calories! I need something simple to make that's low-calorie and vegetarian! Please don't say salad....

Answer 1

VegWeb.com
Recipes => Peppers

Recipe submitted by Tiffany

Yummy Stuffed Bell Peppers

Ingredients (use vegan versions):

8 (or more or less) different colored bell peppers
3 cups white rice
1 jar spaghetti sauce (I use all natural kind)
3 Boca burger patties (optional)
1 can pinto beans
white or red onion chopped
3 teaspoons chopped garlic
various spices: pepper, salt, garlic powder

Directions:

Cut tops off bell peppers and take the core and seeds out so that bell pepper is empty. Set aside.

Cook rice. In large pan, grill boca burger patties and break up in to small pieces.

Chop 1 green or red bell pepper and mix with onions.

Mix rice and boca burger in pan on warm heat and add spaghetti sauce. Add bell pepper and onion mixture and beans. Add spices and garlic according to your liking.

Stuff each individual bell pepper to top. Bake in oven at 250 degrees for ten-fifteen minutes. Put the tops back on the bell peppers, set out and enjoy! (top with vegan cheese if you want!)

Serves: App. 8

Preparation time: 30 min





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VegWeb.com
Recipes => Conchiglie, Cavatelli, Conchiglioni (Sea Shell Shapes)

Recipe submitted by Theresa [e-mail]

Vegan Stuffed Shells

Ingredients (use vegan versions):

1 container extra-firm tofu
5 tablespoons nutritional yeast (http://vegweb.com/products/censura.php?cmd=details&itemid=803)
dash of nutmeg
vidalia onion (or other sweet onion), chopped
2 boxes of frozen spinach, or the fresh equivalent
3 cloves garlic, 4 if you like garlic
at least 5 tablespoons of olive oil
1 large jar spaghetti sauce or fresh made
1 box pasta jumbo shells
salt
pepper
1 teaspoon oregano
1 teaspoon basil

Directions:

Place 3/4 of the Tofu in a Food Processor or Blender and add 2 tablespoons of Olive Oil, a pinch of Nutmeg, nutritional yeast, and 1/4 teaspoon of sea salt. Blend until smooth. Mash the remaining Tofu into the Blended mixture that resembles Ricotta cheese or cottage cheese. Set aside.

Preheat Oven to 350 degrees.

Sauté the onion in a little Olive Oil till it becomes translucent, but not browned then add the garlic and sauté for just a minute more. If using frozen spinach just defrost the spinach do not cook. If using fresh spinach steam until the spinach is wilted about 2 minutes in boiling water. Make sure in both instances to squeeze out all of the excess liquid. Add the spinach, onion and seasonings to the Ricotta mixture and set aside. Can be made ahead and refrigerated up to 24 hours.

In a large pot boil the Shells as directed on the package. Drain and rinse under cold water to cool off enough to handle them. Place enough spaghetti sauce on the bottom of an 8 X 12 baking dish just to cover. Stuff the shells with the Ricotta mixture. When you are done stuffing the shells place the rest of the spaghetti sauce over the shells. Cover with foil and bake for 30 minutes. Let cool for at least 10 minutes before serving.

Serves: 4 to 5

Preparation time: 60 minutes





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VegWeb.com
Recipes => Miscellaneous Quick & Easy Recipes

Recipe submitted by virtuallyannette (http://vegweb.com/index.php?action=profile;u=46953), 10/23/06

Warm Sun-Dried Tomato Couscous Salad

Ingredients (use vegan versions):

1 cup whole wheat couscous, dry and uncooked
1 cup vegetable broth (http://vegweb.com/products/censura.php?cmd=details&itemid=802)
1 clove garlic, minced
2 teaspoons olive oil
1/3-1/4 cup chopped sun-dried tomatoes
1/2 of a 14-oz can of chickpeas
1/4 cup chopped green olives
2 tablespoons lemon juice
liberal amounts of dried basil
liberal amounts of dried parsley
salt to taste

Directions:

Place the broth, garlic, and olive oil in a saucepan until it boils. Add the couscous; remove from heat and cover for 5 mins.

After the 5 mins, fluff the couscous with a fork; add remaining ingredients and stir.

I was surprised by how easy and good this was. I'm sure it would be just as good with black olives and even better with fresh basil & parsley. Add extra tomatoes and olives if you want; you may have to reduce the amount of lemon juice (I just splashed it in, didn't measure.)

Tastes best warm.

Serves: 4 (or 2 very hungry people)

Preparation time: 15 mins





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Answer 2

Wipe a wok or a skillet with an oiled paper towel. On medium-high heat, add diced garlic and chopped green onion. Stir for a minute or less. Add sliced bell peppers and stir one more minute. Add about a cup of cooked and cooled rice, frozen or fresh peas and chopped carrots. Add a capful of soy sauce and some grated fresh ginger or several shakes of dried ginger and a beaten egg or egg beaters. Stir fry until the egg has been incorporated into the rice and cooked through. Enjoy a very filling, low calorie meal. Don't fret about the calories in the egg; it's protein and you'll burn it off quickly.

Be sure you chop and prep all your ingredients beforehand; you have to make this fast! By avoiding oil, you can easily burn everything.

Answer 3

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/aMDuV

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 4

How low a calorie diet are you on? 200 calories is not excessive for a dinner meal. I try not to be judgmental, but this is ridiculous, unless you've eaten a thousand calories or so worth of food already.

Answer 5

Broccoli Quesadillas

Saute' some broccoli in oil. Add cumin, chili powder and red pepper. Then add in some diced fresh tomato. Once it is heated through, heat oil in another skillet and throw in a corn tortilla. Let it fry on one side then flip it to the other side. Place a spooful of the broccoli mixture on the tortilla and then sprinkle with cheese. Fold tortilla in half. Take tortilla and place on a paper towel to drain excess oil while you fry up more of these until your broccoli mixture is gone. We make these all the time and LOVE them.

Answer 6

All fruits are fruit and vegetables. A "vegetable" is a plant, any part of which is employed for food.

Answer 7

In the superstore, fruits are usually picked out far too soon. Some are rocks, many are bad. Some of the fruit and vegetables are generally right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 8

take out a carrot
peel it
eat it
there you go that is a good recipe that is under 200 calories and easy to prepair

Answer 9

toataly low cal a toatally vegitarian also toataly delicious its my dads award winning recipe!
1 medium onion, finely chopped or shredded
2 pounds ground lamb
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce, recipe follows

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

To cook in the oven as a meatloaf, proceed as follows:
Preheat the oven to 325 degrees F.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

To cook on a rotisserie, proceed as follows:
Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Once the meat is completely rolled in the wrap, twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Preheat the grill to high.

Place the meat onto the rotisserie skewer. Place a double-thick piece of aluminum foil folded into a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Answer 10

a large bowl of cherios