Dieting + low budget?

Question

I'm on summer vacation and obviously that introduces the idea of snacking (groan). I've been sticking to a 1500 calorie day pretty well, and I'd like to keep it going over the summer. Does anyone have some great lunch and dinner recipes that are under about 500 calories each?

I'm also a teacher and that means no pay over the summer...so low-budget ideas would be appreciated!

Answer 1

Wraps are great thrifty, and diet friendly. Get your favorite greens, a can of your favorite beans (chick peas are excellent for this), and some of your favorite veggies. You can also throw on there skim milk cheese or some chopped nuts, lite dressings, or just drizzle with olive oil. Tortillas last forever, and greens in a bag are portioned just right that they can be eaten up in just a couple days, same with the beans. Nuts are in the last forever category, as is the cheese.

For snacking, try GORP. (Good Old Raisins and Peanuts) I usually add multi-grain Cheerios to mine, and other dried fruits and nuts.

Edamame (soy beans in the pod) can be found in the freezer health foods section. Grill or boil them, then toss them with salt or your favorite seasonings. Great diet food and incredibly tasty!! Also good shelled tossed with pasta, salads, rice...etc.

I have tons of recipes. If you have any questions let me know!

Answer 2

Well lucky for you the summer has the cheapest produce. Check for local farmers markets too. Grilled veggies are awesome during summer and veggie salads like cucumber/tomato/onion are good for lunch and dinner.

For breakfast have a hard boiled egg, it fills you up and is only around 100 calories. I usually add 8 ounces of V8 and multi grain toast.

Grilled chicken or fish for dinner would fit into your diet. If you buy in bulk it's cheaper.

Good luck!

Answer 3

Good for you! 1500 cal. is do-able. Fish is always a good choice, canned tuna on a bed of lettuce. I bought frozen Salmon and Talpia from Sam's Club. Which is appox. $2.00 a steak. Served with Veggies it makes a fine meal. Very low in calories and high in nutritional value.
Chicken in a crock pot is always great, just remove the skin before eating. You can use the meat for quite a few meals. Chicken Tacos, burritos, ckn salad, etc.
Go on-line and you should be able to find quite a few excellent recipes. Remember, you can eat almost anything, just control the portions.

Answer 4

Asparagus Frittata

Ingredients
8 oz Pencil thin asparagus, tough stems trimmed
Olive oil cooking spray
4 Shallots, thinly sliced
2 Large eggs
4 Large egg whites
1 tbsp Snipped chives, optional
1/4 tsp Sea salt
Freshly ground black pepper
2 tbsp Freshly grated Parmesan cheese

Preparation
Cut asparagus spears into 2-1/2 inch thick lengths. Bring a saucepan of water to a boil and cook the asparagus until just tender, about 2 minutes. Drain and place in a bowl.

Preheat the broiler.

Spray a 9 or 10 inch nonstick, ovenproof skillet with cooking spray and set over medium-low heat. Add shallots and cook, stirring, until they begin to brown, about 2 minutes. Add the shallots to the asparagus.

In a mixing bowl, whisk together eggs, egg whites, chives (if using) salt and pepper. Add asparagus/shallot mixture.

Spray skillet generously with cooking spray and return the skillet to the heat. When the pan is hot, pour in the egg mixture and gently shake the pan to evenly distriube the vegetables. Reduce the heat to medium-low and cook until the botom is set, about 5 minutes.

Sprinkle the top of the frittata with Parmesan and place under the broiler to finish cooking, about 1 minute.

Cut into wedges and serve.

Nutrient Information
109 Calories
3 g Total Fat
1 g Saturated Fat
0 g Polyunsaturated Fat
10 g Carbohydrates
10 g Protein
133 RE Vitamin A
10 mg Vitamin C
78 mg Calcium
284 mg Sodium
2 mg Iron
1 g Fiber


Chicken Fajitas

Ingredients
Juice of 1 or 2 limes
2 tsp Canola oil
1 tsp Ground red pepper or chili powder
8 oz Boneless, skinless chicken breasts cut into thin strips
1 Md red onion, sliced
1 Red or green bell pepper, seeded and sliced
1 clove Garlic, minced

Preparation
In a shallow dish, combine lime juice, 1 tsp oil, and red pepper or chili powder. Add chicken breast strips and toss to coat. Set aside for 10 minites to marinate.

Heat remaining 1 tsp oil in a heavy skillet over medium-high heat. Add onions and peppers and saute for about 8 minutes, until they soften. Add garlic and cook 1 minute.

Increase the heat to high. Add chicken strips and saute until the chicken is cooked through, about 4 minutes.

Top with cheese, sour cream, guacamole, salsa, or whatever you like.

Nutrient Information
100 Calories
1 g Total Fat
0 g Saturated Fat
0 g Polyunsaturated Fat
10 g Carbohydrates
14 g Protein
195 RE Vitamin A
78 mg Vitamin C
23 mg Calcium
38 mg Sodium
1 mg Iron
2 g Fiber

Answer 5

properly fortunate for you the summer time has the main inexpensive produce. verify for interior sight farmers markets too. Grilled greens are suitable notch for the dimensions of summer time and veggie salads like cucumber/tomato/onion are outstanding for lunch and dinner. For breakfast have a coarse boiled egg, it fills you up and is maximum powerful around a hundred power. I in many situations upload 8 ozof V8 and multi grain toast. Grilled chook or fish for dinner could tournament into your eating ordinary. for people who purchase in bulk this is extra value-powerful. good achievement!

Answer 6

buy in bulk and make salad from a garden
why dont you get paid over the summer i have worked as a teachers aid and get paid( i just retired to be a mom)
anyway also try www.cooks.com

Answer 7

Spaghetti Carbonara Calories: 479

INGREDIENTS
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese

DIRECTIONS
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Cost: about $7

Answer 8

grilled chicken breast, salad, water, and fresh fruit.