Fish Recipes (Most Popular)
What makes this recipe so low-calorie is that it uses kelp noodles (6 calories for 4 ounces!) in place of rice noodles. Look for them in your grocery store's natural foods section. They can be eaten raw, but I prefer them a little bit cooked, as in this recipe. Traditionally pad thai is light on the vegetables- in this version, I add a healthy amount of broccoli to improve nutrition and add bulk. This recipe makes a large helping for one person, and will keep you full for a long time! It's as good as restaurant pad thai, while being much lower carb and containing a fraction of the calories, and best of all it's easy and quick.
I put this in the "fish" category because of the fish sauce, but it is otherwise vegetarian. If you'd like, substitute soy sauce for the fish sauce. It's not quite the same, but it's about the same level of saltiness. Almost all of the sodium in this recipe comes from the fish sauce- if that's a concern, substitute low-sodium soy sauce.
To further reduce carbohydrates, replace the chili sauce with half a teaspoon of chili powder. This eliminates about ten calories, as well. You may need to add a little more lemon or lime juice to replace the missing liquid.
Classico Roasted Red Pepper Alfredo has almost half the calories of regular jarred alfredo sauce.....Great find!
Kimchi with garlic, peppers, and shrimp.
Has only ONE gram of saturated fat!
From SeriousEats.com:
http://www.serious
eats.com/recipes/2011/06/shrimp-and-gr
its-with-arugula-recipe.html
Cilantro-Lime Black Bean Shrimp and Rice – easy, light dinner, with so much flavor! Prep takes only 10 minutes, you cook everything in one pan (about 30 minutes total), and the cleanup is really minimal (only one pan to clean!)
Here's a quickie entree which when served with a fresh spinach or leafy green salad, topped with a little fresh fruit is an incredibly delish low fat dish to ENJOY!
Bon Appetit!
Something we used to make when I was little, only with ALOT more red meat, and ALOT less seafood. The novelty for me was the method, and not so much the food.
This is a pretty versatile recipe. You can easily substitute your favorite vegetables (snow peas, baby corn, green beans, water chestnuts, peppers, onions, bean sprouts, bamboo shoots, etc). You can also substitute beef, chicken, or pork for the shrimp, but I recommend cooking them ahead of time before adding them to the dish. What gives this dish it's great flavor is the oyster sauce, coconut oil, and rice vinegar. The Asian Essence and other spices just kick it up a notch.
This is a dish that is not only easy to prepare but is also healthy without the guilt. Short prep time and simple ingredients make this a great dish for active lifestyles.