22nd July 2012

Photo reblogged from Delicious with 1,642 notes

lowcalorierecipes:

Zucchini Pizza Bites
Ingredients:

4 slices large zucchini 1/4” thick (or 1 medium zucchini cut on diagnal)
Spray olive oil (I used my Misto)
2 tbsp pizza sauce
1/4 cup part skim mozzarella
salt and pepper
Method:
1) Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. 
2) Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)
This makes 1 serving with a total of 125 calories.

lowcalorierecipes:

Zucchini Pizza Bites

Ingredients:

  • 4 slices large zucchini 1/4” thick (or 1 medium zucchini cut on diagnal)
  • Spray olive oil (I used my Misto)
  • 2 tbsp pizza sauce
  • 1/4 cup part skim mozzarella
  • salt and pepper

Method:

1) Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. 

2) Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese)

This makes 1 serving with a total of 125 calories.

22nd July 2012

Photo reblogged from Delicious with 2,201 notes

lowcalorierecipes:

Raspberry Rockets (a.k.a. white chocolate filled raspberries that are perfect for a sweet craving)
Ingredients:
20 raspberries (20)
20 white chocolate chips (34)
Method:
Wash the raspberries by holding them under gently running water or submerging in a bowl of water and agitating gently. Allow the raspberries to air-dry by simply putting them on a towel. Once dry, insert one chip into each berry with flat side of the chip facing you. Serve.
Each serving (10 raspberry rockets) holds 27 calories

lowcalorierecipes:

Raspberry Rockets (a.k.a. white chocolate filled raspberries that are perfect for a sweet craving)

Ingredients:

  • 20 raspberries (20)
  • 20 white chocolate chips (34)

Method:

Wash the raspberries by holding them under gently running water or submerging in a bowl of water and agitating gently. Allow the raspberries to air-dry by simply putting them on a towel. Once dry, insert one chip into each berry with flat side of the chip facing you. Serve.

Each serving (10 raspberry rockets) holds 27 calories

22nd July 2012

Photo reblogged from Delicious with 1,341 notes

lowcalorierecipes:

Baked Zucchini Fries Ingredients: 
3 medium zucchini, sliced into sticks (94)
1 large egg white (16)
1/3 cup seasoned whole wheat bread crumbs (110)
2 tbs. grated Pecorino Romano cheese (50)
cooking spray (5)
1/4 tsp. garlic powder (2)
salt (0)
fresh pepper (1)
 Method: Preheat the oven to 425 F. In a small bowl, beat the egg whites and season with salt and pepper. In a ziplock bag, place the breadcrumbs, garlic powder and cheese; shake well. Spray a cookie sheet with cooking spray and set aside. Dip the zucchini sticks into the egg and then place into the bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake for 20 - 25 minutes, or until golden brown. Serve with some sauce of choice (optional) for dipping. Makes 3 servings, each with: 93 calories, 2.6g total fat, 13.5g carbohydrates, 6.3g protein and 56% (of recommended daily value) of vitamin C

lowcalorierecipes:

Baked Zucchini Fries
 Ingredients:

  • 3 medium zucchini, sliced into sticks (94)
  • 1 large egg white (16)
  • 1/3 cup seasoned whole wheat bread crumbs (110)
  • 2 tbs. grated Pecorino Romano cheese (50)
  • cooking spray (5)
  • 1/4 tsp. garlic powder (2)
  • salt (0)
  • fresh pepper (1)


 Method: Preheat the oven to 425 F. In a small bowl, beat the egg whites and season with salt and pepper. In a ziplock bag, place the breadcrumbs, garlic powder and cheese; shake well. Spray a cookie sheet with cooking spray and set aside. Dip the zucchini sticks into the egg and then place into the bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake for 20 - 25 minutes, or until golden brown. Serve with some sauce of choice (optional) for dipping. 
Makes 3 servings, each with: 93 calories, 2.6g total fat, 13.5g carbohydrates, 6.3g protein and 56% (of recommended daily value) of vitamin C

22nd July 2012

Photo reblogged from Delicious with 1,341 notes

lowcalorierecipes:

Baked Zucchini Fries Ingredients: 
3 medium zucchini, sliced into sticks (94)
1 large egg white (16)
1/3 cup seasoned whole wheat bread crumbs (110)
2 tbs. grated Pecorino Romano cheese (50)
cooking spray (5)
1/4 tsp. garlic powder (2)
salt (0)
fresh pepper (1)
 Method: Preheat the oven to 425 F. In a small bowl, beat the egg whites and season with salt and pepper. In a ziplock bag, place the breadcrumbs, garlic powder and cheese; shake well. Spray a cookie sheet with cooking spray and set aside. Dip the zucchini sticks into the egg and then place into the bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake for 20 - 25 minutes, or until golden brown. Serve with some sauce of choice (optional) for dipping. Makes 3 servings, each with: 93 calories, 2.6g total fat, 13.5g carbohydrates, 6.3g protein and 56% (of recommended daily value) of vitamin C

lowcalorierecipes:

Baked Zucchini Fries
 Ingredients:

  • 3 medium zucchini, sliced into sticks (94)
  • 1 large egg white (16)
  • 1/3 cup seasoned whole wheat bread crumbs (110)
  • 2 tbs. grated Pecorino Romano cheese (50)
  • cooking spray (5)
  • 1/4 tsp. garlic powder (2)
  • salt (0)
  • fresh pepper (1)


 Method: Preheat the oven to 425 F. In a small bowl, beat the egg whites and season with salt and pepper. In a ziplock bag, place the breadcrumbs, garlic powder and cheese; shake well. Spray a cookie sheet with cooking spray and set aside. Dip the zucchini sticks into the egg and then place into the bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake for 20 - 25 minutes, or until golden brown. Serve with some sauce of choice (optional) for dipping. 
Makes 3 servings, each with: 93 calories, 2.6g total fat, 13.5g carbohydrates, 6.3g protein and 56% (of recommended daily value) of vitamin C

22nd July 2012

Post reblogged from Delicious with 486 notes

Easy Homemade Frozen Yogurt

lowcalorierecipes:

imageIngredients

  • 180g Natural Greek Yogurt (106)
  • 2 Cups frozen berries (140)
  • 1/4 cup sugar (194)
  • 1/2 tsp Vanilla (6)

Method:

Pulse 1 cup frozen berries in a blender, a little at a time. Once blended put aside. Pulse remaining cup frozen berries in blender, little at a time. Add yogurt, sugar and vanilla and blend. Remove from blender & stir in remaining cup of berries. Freeze in a container. 

Serves 7, 64 calories, 0% fat per serving

(via liveloveehappiness)

Source: liveloveehappiness

22nd July 2012

Post reblogged from Delicious with 77 notes

Green Tea Berry Smoothie

lowcalorierecipes:

image

Ingredients:

  • 120 grams unsweetened frozen berries (59)
  • 50 grams low-fat yogurt (32)
  • 350ml green tea (0)
  • 1 banana (105)

Directions:

Let green tea cool down and put everything in a blender.

Nutritional information per serving (two servings): 98 calories; 0.6g total fat; 2mg cholesterol; 3.2g dietary fiber; 2.4g protein; (via sessantuno)

Source: goinghealthy

22nd July 2012

Photo reblogged from Delicious with 479 notes

lowcalorierecipes:

Mint and Mango Marinated Zucchini Pasta
Ingredients:

2 Zucchinis (63)
1 mango medium size (130)
4 tbsp olive oil (477)
15 leafs fresh mint (4)
1-inch fresh red chili (3)
2-inch fresh ginger (14)
a pinch of salt & pepper (2)
Directions
Wash the zucchinis and slice them very thinly. Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth. Pour the mango mint marinate over the zucchini spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts. Makes 4 servings (as a side dish). 
Nutritional information per serving : 173 calories; 1.9g sat fat; 0mg cholesterol; 5mg sodium; 47% Vitamin A; 54% Vitamin C;

lowcalorierecipes:

Mint and Mango Marinated Zucchini Pasta

Ingredients:

  • 2 Zucchinis (63)
  • 1 mango medium size (130)
  • 4 tbsp olive oil (477)
  • 15 leafs fresh mint (4)
  • 1-inch fresh red chili (3)
  • 2-inch fresh ginger (14)
  • a pinch of salt & pepper (2)

Directions

Wash the zucchinis and slice them very thinly. Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth. Pour the mango mint marinate over the zucchini spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts. Makes 4 servings (as a side dish). 

Nutritional information per serving : 173 calories; 1.9g sat fat; 0mg cholesterol; 5mg sodium; 47% Vitamin A; 54% Vitamin C;

22nd July 2012

Photo reblogged from Delicious with 122 notes

lowcalorierecipes:


Summer Salad with Feta
Ingredients:
5 medium ripe tomatoes cut into wedges (if large, the wedges should be cut crosswise in half) (111)
1/2 European cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3-inch thick (12)
Sea salt or fleur de sel and freshly ground pepper (2)
2 tablespoons red wine vinegar (6)
1/4 cup extra virgin olive oil (477)
1/2 cup crumbled feta (198)
3/4 teaspoon dried oregano (3)
Directions:
Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings, and serve. Makes 6 servings.
Nutritional information per serving : 135 calories; 3.1g sat fat; 11mg cholesterol; 145mg sodium;

lowcalorierecipes:

Summer Salad with Feta

Ingredients:

  • 5 medium ripe tomatoes cut into wedges (if large, the wedges should be cut crosswise in half) (111)
  • 1/2 European cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3-inch thick (12)
  • Sea salt or fleur de sel and freshly ground pepper (2)
  • 2 tablespoons red wine vinegar (6)
  • 1/4 cup extra virgin olive oil (477)
  • 1/2 cup crumbled feta (198)
  • 3/4 teaspoon dried oregano (3)

Directions:

Toss together the tomatoes, cucumber, salt, pepper, vinegar, and olive oil. Add the feta and herbs, and toss again. Taste, adjust the seasonings, and serve. Makes 6 servings.

Nutritional information per serving : 135 calories; 3.1g sat fat; 11mg cholesterol; 145mg sodium;

22nd July 2012

Photo reblogged from Delicious with 274 notes

lowcalorierecipes:

Watermelon Granita
Ingredients:

4 cups chopped seedless watermelon (186)
15 drops liquid stevia (0)
1 tablespoon fresh lime juice (4)
Directions:Combine all ingredients in the container of a blender and puree till smooth. Pour mixture into a metal 9- x 9-inch baking pan; cover and freeze. Freeze 1 1/2 hours. Scrape with a fork to break up frozen pieces; return to freezer. Freeze for 2 hours or until frozen firm. Scrape entirely with fork to break up frozen pieces and to form flakes of ice.
Nutritional information per serving : 47 calories; 0.0g sat fat; 0mg cholesterol; 2mg sodium;

lowcalorierecipes:

Watermelon Granita

Ingredients:

  • 4 cups chopped seedless watermelon (186)
  • 15 drops liquid stevia (0)
  • 1 tablespoon fresh lime juice (4)


Directions:Combine all ingredients in the container of a blender and puree till smooth. Pour mixture into a metal 9- x 9-inch baking pan; cover and freeze. Freeze 1 1/2 hours. Scrape with a fork to break up frozen pieces; return to freezer. Freeze for 2 hours or until frozen firm. Scrape entirely with fork to break up frozen pieces and to form flakes of ice.

Nutritional information per serving : 47 calories; 0.0g sat fat; 0mg cholesterol; 2mg sodium;

22nd July 2012

Photo reblogged from Delicious with 281 notes

lowcalorierecipes:

Ridiculously Easy Curry-Scrambled Tofu
Ingredients:
1/2 green pepper, chopped (12)
1/2 red pepper, chopped (18)
8 ounces mushrooms, trimmed and sliced (50)
2 cloves garlic, minced or pressed (9)
14 ounces extra-firm tofu, drained, dried off, and cubed or crumbled (361)
1 teaspoon good curry powder (7)
1/8 teaspoon ground red pepper (1)
1/4 cup vegetable broth (10)
1 teaspoon salt (0)
1 tablespoon nutritional yeast (35)
Directions:
Heat a non-stick skillet. Spray it lightly with pan spray if you wish and add the chopped peppers and mushrooms. Cook until they begin to soften, about 2 minutes. Add the garlic and cook another minute or two until mushrooms have darkened in color. Stir in the tofu, sprinkle it with curry powder and ground red pepper, and pour the vegetable broth over it. Cook on medium-high, turning gently with a spatula, until most of the liquid is evaporated and tofu is hot and beginning to brown in places. Stir in salt to taste along with nutritional yeast and black salt, if using. Keep warm until ready to serve, makes 3 servings.
Nutritional information per serving: 168 calories; 8.5g total fat; 0.8g sat fat; 0mg cholesterol; 857mg sodium; 17.9g protein; 3.2g dietary fiber;

lowcalorierecipes:

Ridiculously Easy Curry-Scrambled Tofu

Ingredients:

  • 1/2 green pepper, chopped (12)
  • 1/2 red pepper, chopped (18)
  • 8 ounces mushrooms, trimmed and sliced (50)
  • 2 cloves garlic, minced or pressed (9)
  • 14 ounces extra-firm tofu, drained, dried off, and cubed or crumbled (361)
  • 1 teaspoon good curry powder (7)
  • 1/8 teaspoon ground red pepper (1)
  • 1/4 cup vegetable broth (10)
  • 1 teaspoon salt (0)
  • 1 tablespoon nutritional yeast (35)
Directions: Heat a non-stick skillet. Spray it lightly with pan spray if you wish and add the chopped peppers and mushrooms. Cook until they begin to soften, about 2 minutes. Add the garlic and cook another minute or two until mushrooms have darkened in color. Stir in the tofu, sprinkle it with curry powder and ground red pepper, and pour the vegetable broth over it. Cook on medium-high, turning gently with a spatula, until most of the liquid is evaporated and tofu is hot and beginning to brown in places. Stir in salt to taste along with nutritional yeast and black salt, if using. Keep warm until ready to serve, makes 3 servings.

Nutritional information per serving: 168 calories; 8.5g total fat; 0.8g sat fat; 0mg cholesterol; 857mg sodium; 17.9g protein; 3.2g dietary fiber;