2008 March | Diet Recipes under 200 calories

Mini Omelet Cups recipe – 62 calories

31 Mar, 2008 Appetizer recipes, Breakfast recipes, Snack recipes No Comments

Mini Omelet Cups recipe – 62 calories

Ingredients:
4 eggs
assorted mix-ins (diced vegetables, or shredded cheese, or sausage, or ham, or cooked and chopped bacon)
1/4 cup half-and-half
salt and pepper, to taste

Preparation:
1. Preheat the oven to 350 degrees F. Coat a six cup muffin pan with nonstick cooking spray.
2. If you’re using vegetables, precook them in a skillet (or leave them raw, depending on your taste).
3. In a medium bowl, whisk together the eggs, half and half, salt and pepper, then evenly distribute the egg mixture among the muffin cups.
4. Add about 2 tablespoons of mix-ins to each cup and then sprinkle with cheese.
5. Bake the omelets until they are puffy and the edges are golden brown (about 20-25 minutes). If necessary, run a butter knife around the edge of each one of the omelets to loosen them before removing them from the pan.

Incoming search terms for this recipe:

Lemon Pie recipe – 143 calories

31 Mar, 2008 Dessert recipes, Fruit recipes No Comments

Lemon Pie recipe – 143 calories

Ingredients:
1 (3 1/2ounce) package lemon pudding mix
2 egg yolks
1/2 cup sugar
1/4 cup water, plus 2 more cups water

Preparation:
1. In a medium saucepan, stir the lemon pudding mix, sugar, egg yolks and water.
2. Stir in the 2 extra cups of water.
3. Cook on medium heat, stirring constantly with a wire whisk, until the mixture comes to a full boil.
4. Cool for 5 minutes, stirring twice.
5. Pour into a baked and cooled 9 inch pastry crust or crumb crust.
6. To make the meringue: In a large bowl, beat 3 egg whites with an electric mixer on high speed, until foamy.
7. Gradually add 1/3 cup sugar, beating until stiff peaks form.
8. Spread over the filling, sealing to edge of crust.
9. Bake at 350 degrees F for about 10-15 minutes, or until the meringue is lightly browned.
10. Cool at room temperature, for at least 4 hours.

Incoming search terms for this recipe:

Cream of Broccoli Soup recipe – 176 calories

31 Mar, 2008 Soup recipes, Vegetable recipes 3 Comments

Cream of Broccoli Soup recipe – 176 calories

Ingredients:
1 bunch of broccoli
1/4 cup butter
1 garlic clove
2 cups celery, chopped
2 onions
4 cups milk
1/2 cup flour
4 cups chicken broth
1/2 teaspoon thyme
1/2 teaspoon marjoram
salt and pepper, to taste
1 tomato (chopped), slivered almonds or cheese (to garnish – optional)

Preparation:
1. Trim the broccoli and cut into one-half inch thick slices.
2. Steam the broccoli in the salted water until tender.
3. In a large sauce pan, melt the butter and saute the onions, garlic and celery until brown.
4. Stir the flour gradually into the butter mixture.
5. Add the milk slowly, then add the chicken broth and herbs.
6. Stir over low heat until the soup thickens and comes to a boil.
7. Add the broccoli, salt and pepper to taste.
8. Serve hot.
9. If desired, garnish with cheese, chopped tomato or almond slivers.

Incoming search terms for this recipe:

Quick Microwave Cornbread recipe – 168 calories

27 Mar, 2008 Bread recipes 1 Comment

Quick Microwave Cornbread recipe – 168 calories

Ingredients:
3/4 cup cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
3 tablespoons peanut oil
1 egg
1 tablespoon sugar (for a sweeter bread add an extra 1-2 tbsp)
3/4 cup plain fat-free yogurt
2 tablespoons water

Preparation:
1. Combine all the ingredients until just mixed.
2. Pour into a sprayed (greased) microwavable ring pan or microwavable dish with a glass in the center.
3. Place the pan or dish on a upsidedown saucer in microwave.
4. Let stand for 5 minutes in microwave.
5. Then, for a 1200 watt microwave, cook on HIGH for 3 minutes until dry on top. (The cooking time depends on the wattage of the microwave.)
6. Serve the cornbread (plain, with garlic butter or even peanut butter) while warm.

Incoming search terms for this recipe:

Nippy Carrots recipe – 48 calories

27 Mar, 2008 Side dish recipes, Vegetable recipes No Comments

Nippy Carrots recipe – 48 calories

Ingredients:
3 cups sliced carrots
1 tablespoon butter
1 tablespoon prepared horseradish
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon sugar
fresh dill, to taste (optional)

Preparation:
1. Combine the carrots and horseradish with 2 tablespoons water and place in a tightly covered baking dish.
2. Bake at 350° F for about 1 1/2 hours (or until the carrots are tender).
3. Stir gently and (optionally) sprinkle with fresh dill just before serving.