Tag: Low Calorie Recipes

Recipes

Ice Cream Shop Fake Out (163 Calories)

Nicole

I am trying to teach not only myself but my family to eat lower calorie foods and also teach them that just because something is lower calorie doesn’t mean it isn’t good. You can still have a fun a delicious dessert without sacrificing your entire day and workout. We have all been craving something sweet and yummy but my husband and I don’t want to kill our entire diet by eating it. 

By putting our heads together we have come up with a yummy ice cream shop fake out that’s only 163 calories each. Not only is it delicious, but it’s fun, and cute and a lot less calories than chocolate ice cream with cherries and whipped topping. It’s budget friendly and family friendly. I haven’t seen a kid yet that doesn’t devour it. Our family loves this dessert I hope your family will too!

Ingredients:
  • 1 Ice Cream Cup or cone
  • 1 Sugar Free Chocolate Pudding Cup           
  • 3 tbsp.  Fat Free Cool-Whip (Frozen)
  • 1/3 cup Sugar Free Cherry Pie Filling
  • ½ tsp. Rainbow Sprinkles

Directions:

  1. Crumb one ice cream cone or cup on a plate
  2. Top cone with cold sugar free chocolate pudding
  3. Top pudding with cold sugar free cherry pie filling
  4. Top pie filling with frozen whip topping
  5. Top whip topping with sprinkles.
  6. Enjoy your fake out!

Nutritional Information:

  • Calories 163
  • Carbs 34
  • Fat 3
  • Protein 0
  • Sugar 9

* Nutritional Information found on www.myfitnesspal.com*

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Recipes

Dr. Oz’s Belly-Blasting New Year’s Soup (86 Calories)

Nicole

My husband and I both loved this soup, but I must admit it was a little on the spicy side even for me. The chili powder is super strong in this recipe!  Next time I make this I would probably only add one tablespoon of chili powder. It can be a little chocking. If you don’t like spicy, then this is not a recipe for you unless you tweak it a bit. What I loved about this recipe is it’s filling, and it’s low in calories. 86 Calories per serving*
Ingredients:
Makes 4 1/2 cups Serves 6= ¾ cup each
  • 1 (14.5-oz) can of fire-roasted tomatoes with medium chilies (I used mild Rotel)
  • 1 (15-oz) can of chick peas (I used Great Northern less calories)
  • 2 cloves garlic, chopped
  • 2 cups vegetable or chicken broth 
  • 2 tbsp. chili powder
  • 1/4 cup lime juice 
  • 1/2 cup chopped cilantro

Directions:

  1. Place tomatoes, chick peas and garlic with the broth and chili powder in large pot, and bring to a boil. 
  2. Lower the heat and simmer for about 10 minutes. 
  3. Enjoy! (I added everything to the pot at one time and let it cook. Super simple, and fast!)

Recipe Source

*calculated on myfitnesspal.com

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Recipes

Chopped Greek Salad with Chicken (343 Calories)

Nicole

I liked the salad but I was not a fan of the dressing. If you are a huge fan of red wine vinegar then you will love the dressing. It was a little too overwhelming for me. Next time I make this I will just make the salad and use some bottled vinaigrette. Over all the salad is excellent and it’s low in calories you get 3 cups for 343 calories! 
Ingredients:
  • 1/3 cup red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 6 cups chopped romaine lettuce
  • 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
  • 2 medium tomatoes, chopped
  • 1 medium cucumber, peeled, seeded and chopped
  • 1/2 cup finely chopped red onion
  • 1/2 cup sliced ripe black olives
  • 1/2 cup crumbled feta cheese

Directions:
Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.

Calories Calculated on www.myfitnesspal.com

Original Recipe

Recipes

Loaded Twice-Baked Potatoes (Low Calorie Options)

Nicole

We really enjoyed this meal. It was very filling and the taste was great. I left out the ground beef because I didn’t think it would add anything to the recipe, and it would save on the calories. It’s super easy and would be really easy to make ahead for a quick dinner. I would bet you could even make extras and freeze them for a quick meal. I ended up serving a 1/2 cup of cottage cheese on the side with these, but I couldn’t eat it!  Like I said they are very filling!

Ingredients:
  • 4 medium russet potatoes
  • 8 ounces 90%-lean ground beef, (see Variation)
  • 1 cup broccoli florets, finely chopped
  • 1 cup water
  • 1 cup shredded reduced-fat Cheddar cheese, divided
  • 1/2 cup reduced-fat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 scallions, sliced

Directions:

  1. Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the “potato setting” on your microwave and cook according to the manufacturer’s directions.)
  2. Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
  3. Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
  4. Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

Calories Calculated on www.myfitnesspal.com

Original Recipe 

Recipes

Berry Blasted Chicken Salad (Low Calorie Options)

Nicole


Kevin and I were in the mood for a light meal after a very hot day last week. I racked my brain for something I thought we would both like and was light and healthy at the same time. I decided to recreate a salad I recently had when we were out for lunch one day. I could have just gone and bought one, but I didn’t want to leave the house to do so. I made a few changes to the cheese and salad dressing to bring the calorie count down, and the salad turned out great! We both really enjoyed it.

Serving: 1
Calories: 259
Carbs: 19
Fat: 8
Protein: 13

Ingredients:
  • ¼ cup sliced fresh strawberries
  • ¼ cup fresh blueberries
  • 2 oz. canned chicken 98% fat free
  • 2 cups organic greens
  • 2Tbs wish bone light raspberry walnut vinaigrette dressing
  • ½ oz. mozzarella part skim milk cheese
  • 1Tbs natural raw sliced almonds

Directions:

  1. Place your greens on a plate then layer on top, chicken, cheese, fruit, sliced almonds, then your dressing. 
  2. I personally like to put everything in a large bowl and mix everything up. This helps to spread the dressing throughout the salad. 
  3. Originally I didn’t think this would be enough dressing, but after a good tossing it was perfect! 

Calories Calculated on www.myfitnesspal.com