Free low calorie recipes!
This is a very nice side dish for any meal, but it goes particularly well with grilled chicken breast. You can also toss this into an omelet or cooked pasta.
Wild Mushroom Savory Saute Recipe – 135 calories
Ingredients:
1 lb fresh mushrooms, roughly chopped
2 garlic cloves, minced
1/2 cup shallots, sliced
1 tablespoon olive oil
2 tablespoons butter
1/4 cup dry red wine
1 teaspoon fresh thyme leave
1 teaspoon salt (or to taste)
freshly ground pepper, to taste
Provencal Tomato Stuffed Peppers recipe – 91 calories
Ingredients:
2 large red peppers, halved, seeded, membranes removed
4 teaspoons olive oil, divided
4 small plum roma tomatoes, halved lengthwise
16 pitted Kalamata olives, coarsely chopped
2 teaspoons herbes de Provence
1/4 teaspoon salt
fresh ground black pepper, to taste
Preparation:
1. Preheat the oven to 375 degrees F.
2. Lightly brush an 8″ baking pan with 1 teaspoon of the olive oil.
3. Place the cut, cleaned peppers in the baking pan, cut side up, single layer.
4. Place 2 tomato halves inside each pepper, cut side down.
5. Sprinkle with herbes de Provence and salt, then drizzle with the remaining olive oil.
6. Bake for about 25-30 minutes (or until the tomatoes are softened and the peppers are crisp-tender).
7. Sprinkle with black pepper to taste and serve.
Caramel Creme Dessert recipe – 168 calories
Ingredients:
3 eggs
2 1/2 cups warm milk
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
Preparation:
1. For the caramel: Pour the 1/2 cup granulated sugar in a medium-size, heavy-bottomed frying pan and place over medium-High heat.
2. Let the sugar cook for about 3-5 minutes (until it reaches an evenly golden brown color), stirring with a wooden spoon to remove any lumps. Do not overcook as this will give the caramel a bitter taste!
3. Once the caramel has reached the proper color, add 1 tablespoon water to the pan (to keep caramel from becoming too hard).
4. Remove from the heat and carefully cover the bottom of a 2-qt mold. Tilt the mold from side to side if necessary to completely cover the bottom.
5. When the caramel has cooled, butter the sides of the mold. Set aside.
6. For the crème: Preheat the oven to 350 degrees F.
7. Lightly beat together the eggs, sugar and salt. Pour over the warm milk; add the vanilla and stir to blend.
8. Pour the mixture over the caramel in the mold.
9. Place the mold in a pan containing 2 inches hot water.
10. Place the pan in the oven; bake for about 1 hour (until set). The custard is done when knife blade inserted comes out clean.
Recipe preparation instructions…
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