Diet Recipes Blog

This is one of the best no-bake cookie recipes that I ever tried! It’s very easy to prepare, and I’m pretty sure that the final result will pleasantly surprise you!

If you make this, please leave a comment and let the others know if you liked it!

Chow Mein Noodles Honey Nut Crunch Bars recipe – 180 calories

Ingredients:
1 (6 1/2 ounce) can salted mixed nuts
1/3 cup honey
2 (5 ounce) cans La Choy crispy Chow Mein noodles
1/3 cup butter or margarine
1 cup light brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon cinnamon

Preparation:
1. Grease a 9″ square baking pan, or spray with Pam non-stick spray.
2. Place the honey, butter, honey, cinnamon and brown sugar into a 3-quart saucepan.
3. Bring to a boil over medium heat, stirring constantly.
4. Boil for about one minute, then remove from heat.
5. Immediately add the noodles and vanilla, gently stirring until all the noodles are coated.
6. Stir in the nuts.
7. Scrape the mixture into the prepared pan and pat down level using wax paper to give it a flat surface.
8. Let the mixture stand at least one hour.
9. Place on a cutting board, then cut into 24 bars with a very large, heavy knife.

Recipe preparation instructions…

A very simple, Asian-inspired recipe for peas and onions. It’s great served over rice, as a side dish, or as a cold salad (with a sprinkle of rice vinegar added).

Snap Peas and Red Onions recipe – 65 calories

Ingredients:
6 ounces fresh snap peas, sliced on a angle
6 ounces red onions, diced
1 tablespoon oil
1 clove garlic, minced
1-2 teaspoon soy sauce, to taste
1/2 teaspoon ginger, minced
1/4 teaspoon sugar

Preparation:
1. Coat the bottom of a hot pan with oil.
2. Add the ginger, onions, garlic, snap peas, sugar and soy sauce, stirring each ingredient before adding the next one.
3. Stir fry over high heat, cooking until crisp-tender.
4. Serve hot over rice or let cool completely and serve as a chilled salad.

Recipe preparation instructions…

Vietnamese Spicy Fish Sauce recipe – 98 calories

Ingredients:
1/2 cup fish sauce
4 cloves garlic, pressed
2 red chili peppers, minced
3 teaspoons sugar or 1 1/2 packages artificial sweetener
1 1/2 tablespoons fresh lime juice, to taste
1 cup water

Preparation:
1. Mash the garlic, chili peppers sugar into a paste, using a mortar and pestle.
2. Add the fish sauce, water and lime juice; blend well.
3. Seal and refrigerate until ready to serve.
4. Serve with Vietnamese beef meatballs.

Recipe preparation instructions…

Cilantro Lime Chicken recipe – 188 calories

Ingredients:
4 boneless skinless chicken breasts
4 tablespoons chopped cilantro leaves, plus extra to garnish
6 cloves garlic, chopped
2 teaspoons black peppercorns, coarsely ground
2 teaspoons Thai fish sauce (nam pla)
2 limes, juice only
2 teaspoons sugar
1 tablespoon sunflower oil
1 tablespoon light soy sauce

Preparation:
1. Make a marinade using the lime juice, soy sauce, fish sauce, sunflower oil, garlic, ground peppercorns, sugar and cilantro.
2. Blend well.
3. Place the chicken breasts with the marinade in a shallow dish or resealable plastic bag, coating them well.
4. Leave the chicken breasts to marinate in the refrigerator for at least 1 hour (but no more than 2), turning them from time to time.
5. Preheat a heavy non-stick frying pan or ridged griddle pan and cook the chicken for about 7-8 minutes on each side (until the chicken is cooked through).
6. Serve hot or cold, garnished with cilantro leaves.

Recipe preparation instructions…

Thai Spicy Shrimp Salad recipe – 169 calories

Ingredients:
1 lb shrimp, cleaned and steamed
1 head green leaf lettuce, cut
2 cloves garlic, crushed
1/2 inch ginger root, cut into thin julienne pieces
2 fresh red chilies, thinly sliced
1 small red onion, thinly sliced
1 stalk lemongrass, thinly sliced
2 tablespoons fish sauce
1 tablespoon brown sugar
1/3 cup fresh lime juice
4 tablespoons chopped fresh cilantro
4 tablespoons chopped green onions
1 teaspoon black pepper
15 fresh mint leaves

Preparation:
1. Put the lettuce in salad bowls; arrange the shrimp on top.
2. Place the chilies, onion and ginger over the shrimp.
3. In a small bowl, mix the garlic, lemongrass, fish sauce, sugar, black pepper and lime juice.
4. Pour the dressing over the salads and garnish with mint leaves, green onion and cilantro.

Recipe preparation instructions…