Diet Recipes Blog

Cornmeal Fried Oysters recipe - 116 calories

Ingredients:

Fried oysters
12 shucked oysters
1/2 cup cornmeal
vegetable oil (for frying)
1/2 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon paprika
salt, to taste
freshly ground black pepper, to taste

Chipotle mayonnaise
1 teaspoon chopped chipotle chile
1/2 cup mayonnaise
1 teaspoon adobo sauce
2 tablespoons chopped coriander
salt, to taste

Preparation:
1. In a dish, combine cornmeal, flour, thyme, paprika, salt and pepper. Toss the oysters in the cornmeal mixture.
2. Heat enough oil to film the base of a skillet on high heat. When the oil is very hot, add the oysters (without crowding the pan).
3. Sauté the oysters for about 1-2 minutes (or until the coating is browned). Remove immediately to a serving dish. Add more oil as needed to fry the remainder.
4. To make the chipotle mayonnaise: combine the mayo, chipotle peppers and adobo sauce. Season with salt and stir in the coriander.
5. Serve the hot fried oysters with chipotle mayonnaise.

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Creole Crab Cakes recipe - 167 calories

Ingredients:
8 ounces shredded crabmeat
1 1/2 cups French breadcrumbs
1 large egg
4 tablespoons olive oil
1/4 cup mayonnaise
1/3 cup diced green pepper
1/2 cup diced sweet onion
1/4 cup diced celery
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 teaspoon onion powder

Preparation:
1. Cook the diced peppers, celery and onion until tender.
2. Let cool.
3. Mix the remaining ingredients with 1 tablespoon olive oil; add the cooled vegetables.
4. Shape into 10 patties and fry them in the remaining 3 tablespoons olive oil for about 3-5 minutes (or until crispy).

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Grilled Shrimp Skewers recipe - 124 calories

Ingredients:
24 large shrimp
2 garlic clove, finely chopped
1/2 cup light soy sauce
1 tablespoon ginger root, freshly grated
2 tablespoons toasted sesame seeds
1 tablespoon toasted sesame oil
1/4 cup peanut oil, plus extra for drizzling
1 tablespoon fresh lime juice
2 tablespoons white wine vinegar
salt and pepper, to taste

Preparation:
1. Soak 8 4-inch wooden skewers in cold water for about 1 hour.
2. Thread the shrimp onto each skewer so that the it lies flat.
3. In a small bowl, whisk together the soy sauce, sesame oil, peanut oil, lime juice, white wine vinegar, garlic and ginger.
4. Place the shrimp skewers onto a plate and drizzle with peanut oil to lightly coat.
5. Season with salt and pepper to taste.
6. Heat the grill and grill the shrimp for about 2 minutes on each side (or until just cooked through).
7. Place the shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.

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Barbecued Lemon Scallops recipe - 32 calories

Ingredients:
6 scallops, lower half of shell retained
1/2 small lemon, very finely sliced
1 tablespoon butter, cut into 6 small cubes
1/4 teaspoon dried dill
1/4 teaspoon ground black pepper

Preparation:
1. Place a small cube of butter into each scallop shell and sprinkle lightly with dill and pepper.
2. Place a lemon slice over the top of each scallop.
3. Cook on a medium barbecue grill for about 10 minutes (or until the lemon starts to wilt and the scallops are cooked).

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Crab Rangoon recipe - 87 calories

Ingredients:
1 (3 5/8 ounce) envelope premium crabmeat, drained
14 wonton wrappers
1/8 teaspoon Worcestershire sauce
3 ounces reduced-fat cream cheese
1 green onion, chopped
1/8 teaspoon garlic salt

Preparation:
1. In a small bowl, combine the cream cheese, Worcestershire sauce and garlic salt until smooth.
2. Stir in the crab and green onion.
3. Place 2 teaspoonfuls in the center of each wonton wrapper.
4. Moisten the edges with water; bring the corners to the center over the filling, and press the edges together to seal.
5. Place on a baking sheet coated with nonstick cooking spray; lightly spray the wontons with nonstick cooking spray.
6. Bake at 425° F for about 8-10 minutes (or until golden brown). Serve warm.

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Tom Yum (Spicy Thai Soup) recipe - 143 calories

Ingredients:
1 lb shrimp or chicken, cut up
1 1/2 cups mushroom, sliced
1/4 cup tomatoes, chopped
4-5 tablespoons fish sauce
4-5 kaffir lime leaf
2 tablespoons red chili pepper (or to taste), freshly ground
7-8 tablespoons lime juice
1 stalk lemongrass, cut into 1/2-inch pieces
1 tablespoon chili paste, in soy bean oil
3 cups water

Preparation:
1. In a medium saucepan, pour the water and place over high head on stove; bring to a boil and add the kaffir lime leaves and lemon grass; cook for about 2 minutes.
2. Reduce the heat to low, add the fish sauce, chili paste in soy bean oil, fresh ground red chili and lime juice.
3. Add the mushrooms and tomatoes; cook for several minutes.
4. Add the shrimp or chicken; turn the heat to high (do not stir).
5. When the shrimp or chicken is cooked, continue to cook for about 2 more minutes.
6. Serve with hot rice.

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Seared Scallops with Cabbage and Leeks recipe - 173 calories

Ingredients:
12 large sea scallops (about 1 pound), tough side muscles removed
1 large leek (white and pale green parts only)
1 lb green cabbage (about 1/2 medium head)
1/3 cup low sodium chicken broth
3 tablespoons olive oil
coarse salt
fresh ground pepper
sliced lemons (to garnish)

Preparation:
1. Half the leek lengthwise, thinly slice crosswise and rinse well.
2. Half the cabbage lengthwise, core it and thinly slice crosswise.
3. In a large non-stick frying pan, heat 4 1/2 teaspoons oil over medium high heat until hot (but not smoking).
4. Add the leek, cook until soft (about 1-2 minutes).
5. Stir in the cabbage, and add the stock.
6. Cook (stirring occasionally) until the cabbage is slightly soft (about 5 minutes).
7. Stir in 1/2 teaspoon salt and season with fresh ground pepper; set aside.
8. Sprinkle the scallops with 1/4 teaspoon salt and season with freshly ground pepper.
9. In another large non-stick frying pan, heat the remaining 2 1/2 teaspoons oil over medium heat until hot (but not smoking).
10. Add the scallops and cook, turning once, until dark golden (about 4 minutes on each side).
11. Divide the cabbage mixture between four plates and top each serving with 3 scallops; garnish with lemon slices.

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Sushi Poppers recipe - 52 calories

Ingredients:
1 cup freshly cooked short-grain rice
3 tablespoons seasoned rice vinegar
2 tablespoons toasted sesame seeds or black sesame seeds

Assorted fillings
1/4 lb fresh small shrimp
1 large ripe mango
1 (7 1/2ounce) can of solid tuna in water
1/2 cup smoked salmon, chopped small
1 small fresh cucumber
wasabi paste

Preparation:
1. In a large shallow dish, spread the cooked rice and sprinkle with seasoned rice vinegar and sesame seeds.
2. Using a wooden spoon, toss gently to combine (do not stir, or the rice will clump).
3. Keep the rice covered with a damp cloth if not using immediately.
4. Using your wet fingers, place a rounded teaspoonful of rice in the palm of your hand and roll into a ball.
5. Make an indentation in the center with your finger.
6. Place the desired filling of your choice in the indentation.
7. Dip your fingers into water and pack the rice firmly around the filling, to make a small ball.
8. Repeat with the remaining rice and the filling of your choice.
9. Sprinkle each popper with toasted sesame seeds and a dot of wasabi paste; place on a platter.
10. Cover with plastic wrap and keep at room temperature until ready to serve.

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Spicy Garlic Shrimp recipe - 165 calories

Ingredients:
12 shrimp (deveined, tails left intact)
2 garlic cloves (crushed)
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
2 teaspoons lemon juice
1 teaspoon lemons, zest of
1 teaspoon steak seasoning
1 tablespoon fresh parsley (chopped)

Preparation:
1. Heat a large skillet over medium heat.
2. Add olive oil, then garlic, red pepper flakes, and shrimp.
3. Season with steak seasoning (or salt and pepper) to taste.
4. Cook shrimp about 3 minutes (or until just pink).
5. Toss with lemon zest, juice, and chopped parsley.
6. Move the shrimp to a serving platter (leaving the garlic cloves in the pan).

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Hot Crab Bites recipe - 75 calories

Ingredients:
1 (6 ounce) can crabmeat (drained and flaked)
48 Triscuit crackers
1/2 cup cottage cheese
1/2 cup shredded cheddar cheese
1/4 cup sliced green onions
2 teaspoons horseradish
1/2 cup mayonnaise

Preparation:
1. Mix all ingredients together.
2. Spread each cracker with 2 teaspoons cheese mixture.
3. Place on cookie sheet covered with aluminum foil.
4. Broil 4 inches from heat source for 1-2 minutes (or until lightly browned).
5. Serve immediately.

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