Give me your best...

[Rachael]

Low fat/low cal recipe with the MOST flavor! I hate that sometimes diets are so bland, and I would love to incorporate some healthy but tasty meals

[eelo]

Rachel- check out my "Good Soup Made Better" recipe in Soups and Stews. It's a modification of this recipe http://www.tasteofhome.com/Recipes/Fast-Vegetable-Soup, and I added turkey sausage.

Using turkey bacon and turkey sausage (looks like Hillshire Farms ring sausage) is a really good way to cut down on fat and salt. I really like the taste; I think it's better than the Healthy Choice stuff. It's also a ton cheaper than regular bacon or sausage- so your budget gets a little of a diet, too!

[norfpo]

Soy-Marinated London Broil
1/2 cup soy sauce
1/4 cup light brown sugar
1 clove garlic, thickly sliced
1 1/2 pounds top round London broil, about 1 1/2 inches thick
1 1/2 cups white rice
1/2 teaspoon freshly ground black pepper
8 scallions, ends trimmed
1 tablespoon sesame seeds

In a large skillet, stir together the soy sauce, sugar, and garlic until the sugar dissolves. Rinse the meat, pat it dry with a paper towel, and place it in the skillet, turning to coat. Let stand for 20 minutes, turning once more. Meanwhile, cook the rice according to the package directions.

Adjust oven rack to upper third of oven and turn on broiler. Transfer the meat to a rimmed baking sheet lined with foil. Reserve the marinade in the skillet. Sprinkle the meat with the pepper and broil, about 5 minutes per side for medium-rare. Transfer to a cutting board and let sit for 5 minutes before slicing thinly. Place the skillet containing the marinade over medium-high heat and bring to a boil. Add the scallions, reduce heat to medium, and cook for 2 minutes. Divide the rice among 4 plates, arrange the meat on top, spoon the scallions and sauce over it, and sprinkle with the sesame seeds.

Tip: Boiling the leftover marinade before using it as a sauce is necessary to kill any bacteria from the raw meat.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 612.22(18% from fat); FAT 12.1g (sat 4.56g); PROTEIN 44.44mg; CHOLESTEROL 66.83mg; CALCIUM 85.66mg; SODIUM 2092.49mg; FIBER 2.31g; CARBOHYDRATE 78.56g; IRON 6.63mg

[Rachael]

Thanks guys!! This definitely helps!!

[Victoria]

I have a Favorite Brand Name Low-Carb book I bought for only $4 at Borders. I made an Italian-Style Meat Loaf that was SOOOOOOOOO yummy!!!

Here's that recipe!!!:
http://recipes.howstuffworks.com/ita...oaf-recipe.htm


Italian-Style Meat Loaf
by the Editors of Easy Home Cooking Magazine


Italian-Style Meat Loaf YIELD: Makes 8 servingsMom's meat loaf never tasted so good! One taste of this low-fat dish will bring back memories of times past.INGREDIENTS:
1can (6 ounces) no-salt-added tomato paste
1/2cup water
1/2cup dry red wine
1teaspoon minced garlic
1/2teaspoon dried basil
1/2teaspoon dried oregano
1/4teaspoon salt
3/4pound 95% lean ground beef
3/4pound 93% lean ground turkey breast
1cup fresh whole wheat bread crumbs (2 slices whole wheat bread)
1/2cup shredded zucchini
1/4cup cholesterol-free egg substitute or 2 egg whites


PREPARATION: 1.Preheat oven to 350°F. Combine tomato paste, water, wine, garlic, basil, oregano and salt in small saucepan. Bring to a boil; reduce heat to low. Simmer, uncovered, 15 minutes. Set aside.
2.Combine beef, turkey, bread crumbs, zucchini, egg substitute and 1/2 cup reserved tomato mixture in large bowl. Mix well. Shape into loaf; place in ungreased 9X5-inch loaf pan. Bake 45 minutes. Discard any drippings. Pour 1/2 cup remaining tomato mixture over top of loaf. Bake 15 minutes more. Place on serving platter. Cool 10 minutes before cutting into 8 slices.


NUTRITIONAL INFORMATION:
Serving Size: 1 slice (1/8 of meat loaf)
Sodium 212 mg
Protein 19 g
Fiber 2 g
Carbohydrate 12 g
Cholesterol 56 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 11 %
Calories 187
DIETARY EXCHANGE:
Meat 2
Starch 1

[marinewife4life]

And for dessert MILKSHAKES!!!!!! non fat milk any type non fat ice cream blend in vanilla cinnomon and a drop of light corn syurp if you wish

[c234]

spinach stuffed portabellos

1 (10-ounce) box frozen chopped spinach, defrosted
1 can quartered artichoke hearts, drained well
1 1/2 cups low fat ricotta cheese
1 egg (but I only use whites)
1 clove garlic
Salt and freshly ground black pepper
Freshly grated nutmeg, about 1/8 teaspoon
1/2 cup Parmigiano-Reggiano, a few pinches
1 small red onion, very thinly sliced

all you have to do is grill or bake the portabellos place the filling inside and pop em back in the oven for a few minutes to heat up the filling so good!

[Rachael]

Originally Posted by c234 spinach stuffed portabellos 1 (10-ounce) box frozen chopped spinach, defrosted 1 can quartered artichoke hearts, drained well 1 1/2 cups low fat ricotta cheese 1 egg (but I only use whites) 1 clove garlic Salt and freshly ground black pepper Freshly grated nutmeg, about 1/8 teaspoon 1/2 cup Parmigiano-Reggiano, a few pinches 1 small red onion, very thinly sliced all you have to do is grill or bake the portabellos place the filling inside and pop em back in the oven for a few minutes to heat up the filling so good!

Originally Posted by Victoria I have a Favorite Brand Name Low-Carb book I bought for only $4 at Borders. I made an Italian-Style Meat Loaf that was SOOOOOOOOO yummy!!! Here's that recipe!!!: http://recipes.howstuffworks.com/ita...oaf-recipe.htm Italian-Style Meat Loaf by the Editors of Easy Home Cooking Magazine Italian-Style Meat Loaf YIELD: Makes 8 servingsMom's meat loaf never tasted so good! One taste of this low-fat dish will bring back memories of times past.INGREDIENTS: 1can (6 ounces) no-salt-added tomato paste 1/2cup water 1/2cup dry red wine 1teaspoon minced garlic 1/2teaspoon dried basil 1/2teaspoon dried oregano 1/4teaspoon salt 3/4pound 95% lean ground beef 3/4pound 93% lean ground turkey breast 1cup fresh whole wheat bread crumbs (2 slices whole wheat bread) 1/2cup shredded zucchini 1/4cup cholesterol-free egg substitute or 2 egg whites PREPARATION: 1.Preheat oven to 350°F. Combine tomato paste, water, wine, garlic, basil, oregano and salt in small saucepan. Bring to a boil; reduce heat to low. Simmer, uncovered, 15 minutes. Set aside. 2.Combine beef, turkey, bread crumbs, zucchini, egg substitute and 1/2 cup reserved tomato mixture in large bowl. Mix well. Shape into loaf; place in ungreased 9X5-inch loaf pan. Bake 45 minutes. Discard any drippings. Pour 1/2 cup remaining tomato mixture over top of loaf. Bake 15 minutes more. Place on serving platter. Cool 10 minutes before cutting into 8 slices. NUTRITIONAL INFORMATION: Serving Size: 1 slice (1/8 of meat loaf) Sodium 212 mg Protein 19 g Fiber 2 g Carbohydrate 12 g Cholesterol 56 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 11 % Calories 187 DIETARY EXCHANGE: Meat 2 Starch 1

OMG, these both just made my mouth water BED TIME!! I think I am going to have to try that meat loaf on Friday though, I love meatloaf!

[beijmanli]

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