Recipes (Most Popular)485497 results - showing 437131 to 437140
Very easy to make, divide into 6 portions for a simple, reheatable breakfast for the week at only 158 calories per serving! Perfect breakfast for people who have limited time in the mornings but want a hot breakfast.
I have begun making this every Sunday, and I divide it into 6 portions to carry me through Monday through Saturday. Reheats in the microwave quickly (be careful not to overheat), and with a piece of buttered whole-grain toast is a warm, hearty breakfast for under 300 calories!Submitted by SHINING_ON
Wild rice, mushrooms, green beans, onion, and garlic. Makes a lovely side dish with lean beef. We eat with london broil.
Note that we are fans of strong garlic and onion flavors, so reduce the amounts of each if not to your taste.
I like to use it cold as a salad topper the next day.Submitted by SHINING_ON
This "berry" creamy smoothie is loaded with fiber and anti-oxidants, and makes a well-balanced meal on it's own! This recipe was co-invented with a friend of mine. Enjoy!
This recipe is dairy-free, and contains no added sugars. It's sweet, creamy, and refreshingly chill.Submitted by SHINING_ON
This is a recipe I've perfected over the years, which is a slightly modified version of a family recipe for true, Southern-style biscuits. For best results, bake in iron skillet.Submitted by SHINING_ON
This is for a cream-style soup made from green vegetables. I use frozen vegetables because I keep good-quality ones on hand, but it could easily be made from fresh as well! Great on a cold night with a salad for dinner. Low carb as-is, or would be nice with thick, crusty bread also.
Try it with other vegetables, including cauliflower, asparagus, or spinach.Submitted by SHINING_ON
Lentils and chicken in a garam masala coconut curry sauce. Add carrots and spinach, if desired (not in calculation). Serve over rice, with naan, or over half a baked sweet potato. You could also substitute cubed sweet potato or cauliflower for the chicken to make it vegan.Submitted by SHINING_ON
Very simple creamed broccoli and cauliflower soup, seasoned with onion, garlic, salt, and both white and black peppers. With a vita mix or blender, very quick meal. Makes four hearty 2-cup servings.Submitted by SHINING_ON
Makes a delightful quick bread or muffin, perfect during the autumn and winter seasons. We always make these at Thanksgiving and during the winter holidays. They substitute for dessert, and at less than 200 calories a serving you don't have to feel too guilty for eating it, either!
Substituting the cornmeal for a second cup of flour makes the bread a little less crumbly, but we think the cornmeal adds an extra tastiness that is lost without it.
If you really love cranberries, add 2 cups. If you're worried it will be too tart for you tastes, just use 1 cup. We like the 2-cup version. If using cranberries from frozen, we recommend letting them thaw on the counter before adding them to the bread.Submitted by SHINING_ON
Very soft, chunky, chewy muffins that are a little sweet but not overly so. I think you cannot tell the difference between the flax and a good whole-wheat flour, but my husband says that they have a little bit of a stronger taste. I think that the flax substitutes for the wheat perfectly, but he says he can tell, but still likes them. Everybody's different, so try them out and see for yourself!
There are multiple variations on a theme that you could make with these muffins, depending on whether you're just going gluten-free or also trying to reduce your sugars. The full recipe (all optional ingredients) makes each muffin 155.1 kcal (6.3 g fiber, 7.6 g sugars). If you're wanting to reduce your carbs, without the turbinado sugar you drop to 147.6 kcal (6.3 g fiber, 5.6 g sugars). By dropping sugar + fresh apple + raisins, you drop down to 128.9 kcal (5.9 g fiber, 2.0 g sugars). This recipe is very flexible and you can easily add or take away any ingredients you want. I also make this same recipe with bananas instead of the applesauce and apple chunks, but add a little olive oil to keep them moist.
Be careful about over-baking these muffins. I often bake them until the toothpick comes out clean (~20 minutes), but they will still be a bit soggy on the inside because of the apple chunks. I refrigerate them overnight, and then microwave for 1-1.5 minutes when I want to eat them, which finishes baking the insides. I get a soft, piping hot muffin that goes great with my morning coffee and a couple of eggs!
Note that if you want a nut that will stay crunchy, substitute a harder nut like walnuts or pecans for sliced almonds. I like that they get a little chewy, but you may not.Submitted by SHINING_ON
Excellent crustless quiche, hodge-podge of several recipes I saw online. Has a rich flavor, but surprised me with how low in calories 1/4 of the fritatta was! One-fourth is a HUGE slice.
There are some easy modifications to make it lower in fat and cholesterol, but be careful not to skimp on the oil in the iron skillet or you could have your fritatta stick. I have purposefully calculated in its richest form, and you can reduce from there. Possible ways to reduce calories and fat would be to: only use the egg whites from half of the eggs, use less cheese, or omit bacon. I have a picky husband, so I'm presenting this recipe as I make it (and end up eating it)! Submitted by SHINING_ON