Mouth-watering Low Calorie Recipes

Apart from strict exercise regimes, you have another easy and tempting option, that will help you burn fat, yet satisfy your taste buds. Foods that are low in calories and do not add up to your waistline. The given recipes will be low on the weight issue, yet high on the flavor.

Ingredients:

• 1 tablespoon, olive oil
• 2 celery stalks (finely chopped)
• 1 small onion (finely chopped)
• 1 garlic clove (crushed with press)
• 2 pounds, lean ground turkey
• 3/4 cups, fresh whole wheat bread crumbs
• 1/3 cup, fat-free milk

• 1/4 teaspoon, coarsely ground black pepper
• 1/2 cup, ketchup
• 1 tablespoon, Worcestershire sauce
• 2 large egg whites
• 1/2 teaspoon, salt
• 1 tablespoon, mustard

Method of Preparation:

Preheat oven to 350 ºF. Add the oil in the 12-inch non-stick skillet, and cook the celery and onion on medium flame for 10 minutes until they are tender. Stir occasionally. Add garlic and cook for another 1 minute. Transfer the vegetables into a large bowl and let them cool slightly.

Add turkey, bread crumbs, milk, Worcestershire sauce, egg whites, ketchup, salt, and black pepper to the vegetables. Mix the ingredients with hands until well combined. Mix mustard and the remaining ketchup in a cup.

In a baking pan, shape the meat mixture into 9"x5" loaf. Spread the ketchup mixture over top of the loaf. Bake the meatloaf for 55-60 minutes. Let meatloaf stand for 10 minutes in the oven to set juices for easier slicing. Cut into slices and serve.

Ingredients:

• 12 ounces, ditalini or other pasta
• 1/2 cup, reduced-sodium chicken broth
• 1 tablespoon, olive oil
• 1 tablespoon, red wine vinegar
• 2 garlic cloves (minced)
• 1 teaspoon, Dijon mustard
• 1 teaspoon, dried oregano

• 1 teaspoon, dried thyme
• Salt and ground black pepper
• 2 cups, cooked cubed chicken (about 1 pound)
• 1 green bell pepper (seeded and diced)
• 1/4 cup, chopped fresh mint leaves
• 1/2 cup, crumbled feta cheese

Method of Preparation:

Cook the pasta according to the directions on the package. Whisk the broth, oil, vinegar, Dijon mustard, thyme, salt, and pepper to taste in a small bowl. Add the diced chicken, green pepper, and mint to the dressing bowl.

Drain the cooked pasta and add it to the bowl with the chicken. Toss to combine well. Cover the bowl with plastic and refrigerate until ready to serve. Top the salad with feta cheese before serving.

Ingredients:

• 1½ cup, buttermilk
• 1/2 teaspoon, ground red pepper (cayenne)
• 3/4 teaspoon, salt
• 1 (3-pound) cut-up chicken, skin removed from all pieces except wings
• 1½ cup, panko (Japanese-style) bread crumbs
• 1 teaspoon, grated fresh lemon peel

Method of Preparation:

Add buttermilk, ground red pepper, and 3/4 teaspoon salt in a large self-sealing plastic bag. Add chicken pieces and turn to coat. Seal the bag, and press out the excess air. Refrigerate the chicken for at least 1 hour or preferably overnight, turning bag over once. Preheat the oven to 425 ºF.

Spray 15½" by 10½" jelly-roll pan with a non-stick spray. Now, in a large bowl, combine the panko and lemon peel. Remove the chicken from marinade, shaking off the excess. Add chicken pieces, a few at a time to the panko mixture.

Turn the chicken to coat. Place chicken in prepared pan. Bake for 30-35 minutes or until coating is crisp and juices the run clear when thickest part of chicken is pierced with tip of knife. Serve hot.

Ingredients:

• 1 pound, thin cut chicken breast meat
• Grill seasoning
• 2 tablespoons vegetable oil, 2 turns of the pan
• 2 tablespoons, minced ginger root
• 4 garlic cloves (minced)
• 1 large red bell pepper (seeded and very thinly sliced)

• 1 cup, packaged shredded cabbage and carrot mix
• 3 scallions, chopped on an angle
• 1/2 cup, plum sauce
• 2 cups, basil leaves, loosely packed
• 1 tablespoon, fish sauce
• 1/2 head iceberg lettuce, cut into half again
• 1/2 seedless cucumber, chopped

Method of Preparation:

Slice the chicken into thin strips and sprinkle with grill seasoning. Heat a large skillet to a very hot temperature. Add vegetable oil, then chicken into the skillet. Cook chicken for 2 minutes, stir constantly.

Add the ginger, garlic, peppers, cabbage and carrot mix and scallions to the chicken and stir-fry for another 2 minutes. Add plum sauce to glaze the mixture and toss for 1 minute. Add basil and wilt leaves.

Now, add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Placing spoonfuls of chicken into a piece of lettuce with cucumber and fold the leaf over to eat, similar to small tacos.