Diet Recipes Blog

Eggs in Tortillas recipe - 173 calories

Ingredients:
6 large eggs
6 small flour tortillas, at room temperature
1/4 cup finely sliced green onion
3/4 cup finely chopped red bell pepper
2 tablespoons minced fresh parsley
salt and pepper, to taste

Preparation:
1. Preheat the oven to 375 degrees F.
2. Spray 6 custard cups or ramekins with non-stick cooking spray and gently push a tortilla into each (you’ll have to make some pleats).
3. Reserve 6 teaspoons of the finely diced red pepper; in a small bowl combine the remaining pepper with the green onions and parsley.
4. Divide the vegetable mixture between the 6 tortillas.
5. Crack 1 egg into a small bowl and gently tip into one of the tortillas, placing the egg on top of the vegetables; repeat until all 6 tortillas are filled.
6. Sprinkle with salt and pepper to taste.
7. Place the baking sheet in the oven and bake for about 20 minutes.
8. Remove from the oven and sprinkle 1 teaspoon of the reserved chopped red pepper you saved on top of each egg; serve.

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Healthy Cucumber-Tomato Salad recipe - 40 calories

Ingredients:
1-2 medium tomatoes, cubed
1 large cucumber, cubed
fresh basil, chopped
1/2 small onion, chopped
garlic salt
pepper

Preparation:
1. Add the tomatoes, cucumber and onion to a tupperware bowl (or any bowl with a cover).
2. Add some chopped basil, garlic salt and pepper to taste.
3. Seal the bowl and shake.
4. Refrigerate for at least 1 hour before serving.

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Cambodian Grilled Corn recipe - 183 calories

Ingredients:
6 ears corn, husks and silk removed
2 green onions (white parts only), thinly sliced
2 tablespoons fish sauce
2 tablespoons vegetable oil
1 1/2 tablespoons sugar
1 teaspoon salt
2 tablespoons water
vegetable oil, for brushing

Preparation:
1. Prepare the charcoal grill or preheat an ungreased cast-iron skillet over medium heat.
2. Brush the corn with oil very lightly and set on the grill rack or in the skillet.
3. Cook, turning every 2-3 minutes, for about 12-15 minutes (until the kernels are tender and nicely charred); keep warm.
4. Meanwhile, in a bowl stir together the water, fish sauce, sugar and salt until dissolved.
5. In a saucepan over medium heat, heat the 2 tablespoons vegetable oil until very hot (but not smoking).
6. Carefully pour the liquid mixture over the hot oil; add the green onions and simmer for about 30 seconds (until the sauce begins to thicken); remove from the heat and cool.
7. Brush the cooked corn with the sauce and serve.

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Rum Melon Balls recipe - 131 calories

Ingredients:
3 cups watermelon balls
2 cups honeydew balls
2 cups cantaloupe balls
1 cup light rum
3 tablespoons sugar
1 tablespoon lemon zest
1 tablespoon lime zest
1/2 teaspoon lemon juice

Preparation:
1. Place the melon balls in a large bowl.
2. Dissolve the sugar in the rum and add the lemon juice.
3. Pour the liquid mixture over the melon balls and toss lightly to coat.
4. Sprinkle with lemon and lime zest.
5. Place in the refrigerator for about one hour before serving.
6. Toss again slightly before serving.

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Stuffed Eggs recipe - 95 calories

Ingredients:
6 hard-boiled eggs
1 tablespoon yogurt
6 ounces cooked spinach
1 teaspoon sherry wine
1 teaspoon olive oil
1/2 pint herb salad dressing
1 teaspoon French mustard
salt and pepper, to taste

Preparation:
1. Cut a slice from the pointed end of each egg and remove the egg yolks, taking care not to break the egg whites.
2. Sieve the egg yolks and put in a bowl with the olive oil, yogurt, mustard, sherry and seasoning. Mix well together, then fill the egg whites with mixture.
3. Stand the eggs upright on a bed of spinach and add the herb dressing. Chill for 1 hour before serving.

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Bulgarian Ground Meat Sandwiches recipe - 177 calories

Ingredients:
1 lb ground beef or pork
10 slices bread
1 onion, chopped
1 large egg
1 tablespoon dried thyme or oregano or savory
ground coriander
ground cumin
ground ginger
salt, to taste
freshly ground black pepper, to taste

Preparation:
1. Combine all the ingredients in a bowl and knead well (the mixture should be soft enough to spread - if it’s not, add an extra egg).
2. Spread the mixture over the bread slices and place in an oven at medium to high heat.
3. Bake for about 5-10 minutes (or until the meat is golden and cooked through).

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Bavarian Pretzel Sandwich Rolls recipe - 195 calories

Ingredients:
4 cups all-purpose flour
2 1/2 teaspoons active dry yeast
1/2 cup baking soda
2 tablespoons butter, melted
2 tablespoons warm milk
1 1/3 cups warm water
1/3 cup light brown sugar
kosher salt or pretzel salt
2 quarts cold water

Preparation:
1. In a small bowl (if you’re using a bread machine) or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water with the yeast and let stand until foamy.
2. Add the remaining cup of warm water along with the milk, melted butter and sugar, swirling to dissolve the sugar. (If you’re using a bread machine add the mixture to bread machine at this point and continue). Add flour and mix on dough cycle or medium-low speed. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary.
3. Turn the dough out onto a lightly floured table and knead for about 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover the dough with plastic and a damp cloth and let sit for about 10 minutes.
4. Pat the dough into rolls or form knots and arrange on a lightly floured surface about an inch apart. Cover with a lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.
5. Preheat the oven to 425° F. Lightly oil 2 baking sheets.
6. In a large stockpot, bring the cold water to a rolling boil and add the baking soda.
7. Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or a slotted spoon and hold above the pot to let drain. Lightly sprinkle with salt. Repeat with the remaining rolls.
8. Arrange the rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes (or until browned all over). Shift the pans from top to bottom and back to front halfway through, for even baking.
9. Let the rolls cool on the baking sheets for about 5 minutes, then transfer them to a wire rack.
10. Serve warm or at room temperature.

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Grilled Halibut Tacos recipe - 145 calories

Ingredients:

For the halibut
3/4 lb halibut
1 tablespoon vegetable oil
1 tablespoon orange juice
1 tablespoon lime juice
1 tablespoon lemon juice
salt and freshly ground black pepper, to taste

For the salsa
1 beefsteak tomato
1 garlic clove
1/2 red bell pepper
1/2 chipotle chile (canned in adobo), diced
1/4 onion
1 tablespoon olive oil
1/4 cup tequila
1/4 cup cilantro leaf, chopped
1 lime, juice of
salt and freshly ground black pepper, to taste

For the tacos
8 corn tortillas
2 limes, wedged
1 bunch cilantro

Preparation:
1. Preheat a grill pan on high heat.
2. Season the fish with salt and pepper to taste.
3. Rub the grill pan with vegetable oil.
4. Place the halibut in the hot pan and grill for about 4 minutes, then turn to grill on the other side.
5. Baste the fish with the citrus juice.
6. Turn the fish and continue to grill until cooked through.
7. Remove the fish from the pan and let cool.
8. Flake the fish and side aside while preparing the salsa.
9. To prepare the salsa: Heat a pan on medium heat.
10. Place the tomato, garlic clove, pepper and onion in the pan.
11. Dry roast the vegetables for about 8-10 minutes (or until lightly caramelized).
12. Combine the dry roasted ingredients, chopped chipotle pepper, olive oil, lime juice and cilantro in the container of a blender or food processor; process until smooth.
13. Mix in the tequila and season with salt and black pepper to taste.
14. Divide the flaked halibut onto the corn tortillas.
15. Spoon the salsa onto the fish.
16. Top with cilantro and lime juice.

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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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Mozzarella Bites recipe - 90 calories

Ingredients:
6 ounces buffalo mozzarella
24 small cherry tomatoes
24 basil leaves
24 (5 inch) bamboo skewers

For the vinaigrette
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1/8 teaspoon salt
1/4 teaspoon pepper

Preparation:
1. In a small bowl, whisk the vinegar with the olive oil, salt and pepper.
2. Cut cut the mozzarella cheese into 24 1/2 inch cubes.
3. To assemble, slide a cherry tomato onto a skewer, followed by a basil leaf folded in half and a cheese cube.
4. Repeat with the remaining skewers.
5. Arrange the skewers on a serving platter and sprinkle with the vinaigrette.
6. Cover and let sit at room temperature for up to 2 hours before serving.

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