Do you have a favorite “diet” recipe you’d like to share?

Is there something special you cook or bake that is so delicious it doesn’t “feel” like diet food even though it is healthy, low calorie great for you? Please share your favorites here!

I make a delicious fruit smoothie for breakfast that’s a meal unto itself. It’s filling and provides a really healthy dose of vitamins, minerals and fiber. Just fill a glass with orange juice (no sugar added).  Place it in a blender. Add one ripe banana, chopped up, and a half cup of frozen or fresh fruit. Frozen peaches makes a smoothie that tastes like icecream.  Fresh pineapple or mango is just too good to describe. Blend on smoothie or blend setting, and drink up.  By my best guestimate, each fruit and the juice contribute about 100 calories each.  Fruit is 1 point on Weight Watchers, so three fruits (juice, banana, and one fruit choice) equals only 3 points.  This never fails to fill me up until lunch and gives me a lot of energy too!

This is a really simple go-to snack for me that takes almost zero preparation:

Plain, nonfat yogurt (about a cup)
Fresh fruit (I love blueberries and sliced strawberries)
Sliced almonds

Another great recipe is to make a ‘cheese danish.’  This is a low calorie, well balanced breakfast treat.  Simply toast an English muffin and spread it with low calorie cottage cheese. Layer on a bit of pineapple or sprinkle cinnamon on top Place it open face, with the cottage cheese up, under the broiler and broil until hot and bubbly.  The cheese melts so the little lumps in the cottage cheese disappear, and the cinnamon adds just the right amount of sweetness without sugar.  It’s filling too, since the low fat cottage cheese has a nice amount of protein.

im a big fan of humus….quick and good for u

im pretty big on grilled chicken…lookin for other ideas tho..as im gettin tired of that…i throw a little salad on the side, but i need something to spice it up a little

I love making bruschetta as a light meal/snack.

Lightly toast thinly sliced Italian bread and rub roasted garlic over it. Put sliced cheese (like Mozzarella) and diced tomatoes on top. Sprinkle Italian seasoning and roast in the oven (about 350 degrees) until the cheese bubbles. You have carbs from the bread, a little protein and dairy from the cheese and veggies from the tomatoes. For me, this is a nice Friday snack during Lent, if you do meatless Fridays.

Here’s a lunch recipe that’s filling and packed with healthy fiber.  Microwave a large baking potato (make sure you pierce it several times with a fork, so it doesn’t explode!).  Watch the time so you don’t overcook it - try 6 minutes on one side, then flip it and try six on another. The time will vary according to the size.  Next, grab some frozen chopped broccoli, carrots, and any other non-starchy vegetable.  Place about 1-2 tablespoons in a microwave safe bowl with water and cover it up with a top.  Once the potato is done, microwave the vegetables on high for about 4 minutes.  Slice open the baked potato while it is steaming hot, and place the drained, cooked veggies inside.  Sprinkle with low fat cheese, like low fat cheddar or mozzarella. Go very sparingly on the cheese. Drizzle with flax seed or olive oil if you want a bit of oil on top, and you can use any herbs or herbal blends, like Mrs. Dash, pepper and salt, etc.  It’s really filling, nukes up in only a few minutes, and tastes great! As long as you go easy on the cheese and oil, it’s also low calorie and high fiber and very good for you.

I’ve always had a problem getting from meal to meal without snacking on huge calorie snacks (please keep those Doritos away from me!)  The thing that has helped me the most is using high protein early in the day, around 10am or so. The snack I make is simple, a combination of any nut (just a small handful of peanuts, walnuts, almonds) and a light fruit like grapes or raisins.  I’ve found the fruit gives me a lot of energy to last through the afternoon, and the protein makes it so I’m not very hungry for lunch…always a good thing when you’ve got a cafeteria loaded with fattening food choices!

If you are looking for a low-fat, high-fiber diet that will get you in shape as soon as possible, then you’ve got to try Cabbage Soup Diet.
The best thing about this plan is that you can lose about 10-15 pounds for only 7 days.The original purpose of Cabbage Soup Diet is to offer a fast option to weight loss.After you achieve your ideal weight, you are now ready to enter into a healthier eating habit and limit your portions later on.It’s a good way to jump start your weight loss effort.In fact, it may even discipline them to add more vegetables in their daily diet.

I just made an Italian casserole substituting spaghetti squash for the pasta. Spaghetti squash is low calorie and rich in vitamin A. While the texture is different from noodles, it did offer that cheese-tomato sauce combo that says comfort food!

simple,easy,not exactly low cal,but yummy. requires portion control

baked salmon with dill!
mmmmmmm

Cabbage Soup Recipe

  * 6 large green onions
  * 2 green peppers
  * 1 or 2 cans of tomatoes (diced or whole)
  * 3 Carrots
  * 1 Container (10 oz. or so) Mushrooms
  * 1 bunch of celery
  * half a head of cabbage
  * 1 package Lipton soup mix
  * 1 or 2 cubes of bouillon (optional)
  * 1 48oz can V8 juice (optional)
  * Season to taste with salt, pepper, parsley, curry, garlic powder, etc.

Directions:

Slice green onions, put in a pot and start to saute with cooking spray.

Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.

Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.

Clean carrots, cut into bite size pieces, and add to pot.

Slice mushrooms into thick slices, add to pot.

If you would like a spicy soup, add a small amount of curry or cayenne pepper now.

You can use beef or chicken bouillon cubes for seasonings. These have all the salt and flavors you will need.

Use about 12 cups of water (or 8 cups and the V8 juice), cover and put heat on low. Let soup cook for a long time - two hours works well. Season to taste with salt and pepper.

Here’s mine…......

GARLIC RANCH DRESSING
3 garlic cloves, minced
½ cup of onions, minced
¼ cup of sugar
¼ cup of red wine vinegar
½ cup of olive oil
2 cups of mayonnaise
Salt and pepper
2 tsp of dry mustard
1 tbsp of fresh oregano, minced
1 tbsp of fresh basil, chopped
Combine all ingredients in the blender until well mixed and then chill. Best served on
green salads. Serves 4.

Cheers!