Diet Recipes Blog

Stir-Fried Zucchini with Hoisin Sauce recipe - 75 calories

Ingredients:
2 medium zucchini (approximately 1 lb)
2 teaspoons Hoisin sauce
1 tablespoon soy sauce
1/2 teaspoon salt
1 clove garlic, minced
1 tablespoon canola oil or peanut oil
1/2 teaspoon sesame oil
2 teaspoons dry sherry
1 teaspoon chili flakes
1/2 teaspoon sesame seed, toasted

Preparation:
1. Quarter the zucchini lengthwise.
2. Slice off the soft seed core.
3. Arrange the zucchini, cut side up, on paper towels.
4. Sprinkle with salt, and set aside for about 10 minutes.
5. Blot the zucchini quarters dry with paper towels.
6. Cut the quarters into 2 inch lengths.
7. In a small bowl, mix the Hoisin sauce, soy sauce, sesame oil and sherry.
8. Heat a wok or large skillet over medium-high heat for about 1 minute.
9. Pour in the canola/peanut oil; when the oil starts to shimmer and ripple (very hot), add the zucchini.
10. Saute the zucchini for about 4 minutes (until it browns and slightly softens; don’t overcook- it might turn mushy).
11. Add the garlic and chilli flakes, saute for about 15 seconds.
12. Add the sauce mixture; stir and cook for about 20 seconds (just long enough for the liquid to reduce and coat the zucchini).
13. Remove from the wok, sprinkle with toasted sesame seeds and serve immediately.

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Marinated Daikon and Carrot Salad recipe - 48 calories

Ingredients:
350 g daikon radishes or white radishes
350 g carrots
4 tablespoons rice wine vinegar
1/2 teaspoon salt
1 teaspoon dashi powder, dissolved in
1 tablespoon sugar
1 tablespoon mirin
1 tablespoon hot water
salt, to taste

Preparation:
1. Cut the daikon and carrots into very thin strips.
2. Sprinkle the vegetables with the half teaspoon of salt and allow to stand in a colander for about 10-15 minutes (or until limp).
3. Transfer the vegetables to a bowl.
4. Mix together the remaining ingredients and pour over the vegetables.
5. Add more salt if needed (according to your taste).
6. Serve immediately or marinate in a covered bowl in the refrigerator for about 24 hours (this will improve the taste).

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Basic Baked Potatoes recipe - 118 calories

Ingredients:
6 medium white potatoes
shortening (optional)

Preparation:
1. Scrub the potatoes with water (without peeling them).
2. Optional: rub with shortening to soften up the skins.
3. Wrap in aluminum foil.
4. Bake in the oven at 375 degrees F for about 1 - 1 1/2 hours.
5. Alternative: pierce the potatoes with a fork to allow the steam to escape.
6. Arrange the potatoes an inch apart in a circle shape on a paper towel.
7. Microwave for about 12-15 minutes.

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Herbed Grilled Zucchini Slices recipe - 166 calories

Ingredients:
1-2 medium zucchini, halved and cut lengthwise into 4 slices
1/3 cup olive oil
1/3 cup wine vinegar
1/3 cup herb seasoning mix

Preparation:
1. Mix all the ingredients into a ziplock bag and marinate for about 2 hours.
2. Grill for about 2-3 minutes on each side and serve.

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Jicama Salad recipe - 116 calories

Ingredients:
1 jicama (1 1/4 to 1 1/2 lbs)
a few green leaf lettuce leaves (to dress the edges of the bowl)
1 small cucumber, unpeeled
1 clove garlic, minced
1/2 cup red onion, slivered
2 tablespoons fresh lime juice
1/2 teaspoon grated lime rind
3 tablespoons lite olive oil
1/4 teaspoon salt
1/4 teaspoon dried chili

Preparation:
1. Pare the jicama; cut lengthwise into 8 wedges, then cut the wedges crosswise into 1/8″ slices.
2. Cut the cucumber lengthwise and scoop out the seeds; cut the halves crosswise into 1/8″ slices.
3. In a large bowl, combine the jicama, cucumber and onion.
4. Toss lightly.
5. In a small bowl, mix the lime juice, garlic, lime rind, salt and dried chili.
6. Gradually add the olive oil, whisking continually until thoroughly blended.
7. Pour the dressing over the jicama mixture; toss lightly to coat the salad evenly.
8. Refrigerate for about 1-2 hours, covered, to blend the flavors.
9. Just before serving, line a shallow salad bowl with lettuce leaves and spoon the salad on top.

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Chilled Avocado and Cucumber Soup recipe - 134 calories

Ingredients:
4 small cucumbers (or 1/2 English cucumber)
1 avocado
1/2 cup yogurt
1 jalapeno pepper or 2 teaspoons cayenne pepper
1 1/2 cups ice-cold water
1 clove garlic
1 green onion
3 tablespoons chopped cilantro
2 tablespoons lime juice
2 tablespoons sugar
1 1/2 teaspoons salt
1/4 teaspoon pepper

Preparation:
1. If using a jalapeno pepper, remove the seeds and chop coarsely.
2. Peel and chop the cucumbers and avocado into small cubes.
3. Place everything in a blender or food processor and process until smooth.
4. Thin the mixture to the desired consistency with extra water, then season again with salt and pepper to taste.
5. Chill in the refrigerator for about 2 hours before serving.
6. Garnish options: sprig of mint, couple of cilantro leaves, chopped tomatoes, couple of grilled shrimp or scallops, or some sour cream.

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Buttermilk Baked Tomatoes recipe - 61 calories

Ingredients:
4 medium tomatoes
1/2 cup buttermilk
1/4 cup Parmesan cheese or Romano cheese, grated
your favorite herbs or spices, to taste
salt, to taste
fresh ground black pepper, to taste

Preparation:
1. Cut the tomatoes in half; seed them and place them cut side up in broiler safe baking dish.
2. Pour 1 tablespoon of buttermilk into each tomato half, then sprinkle the top of each with cheese, salt, pepper and your favorite herbs or spices (oregano, basil, tarragon, garlic, or rosemary) to taste.
3. Bake at 400 degrees F for about 15 minutes, then place under the broiler until lightly browned.

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Vegetable Salad with Citrus Vinaigrette recipe - 92 calories

Ingredients:

Salad
1 cup fresh corn kernels
1 1/2 cups julienned zucchini
1 1/2 cups julienned yellow squash
2 tablespoons finely chopped red onions
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley

Vinaigrette
2 1/2 teaspoons olive oil
1 1/2 tablespoons fresh lime juice
3 tablespoons fresh orange juice
1 teaspoon red wine vinegar
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Preparation:
1. Whisk together the vinaigrette ingredients.
2. Combine the other ingredients; add the vinaigrette and toss well.
3. Cover and chill.

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Tomatillo Salsa Verde recipe - 112 calories

Ingredients:
1 lb tomatillos (about 15), husked, rinsed and chopped
3 chili peppers, with seeds
2 tablespoons fresh lime juice
3/4 cup fresh cilantro leaves or flat leaf parsley (1 bunch)
1 teaspoon sugar
1 teaspoon salt

Preparation:
1. Place all the ingredients in a food processor or blender; puree until smooth.

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Lemon Dill Twice Baked Potatoes recipe - 137 calories

Ingredients:
4 large baking potatoes
2 tablespoons snipped fresh dill (or 1 1/2 teaspoons dried dill weed)
1/4 cup butter, melted
4 teaspoons lemon juice
1/3 cup sour cream
1/2 teaspoon garlic powder
1 dash pepper

Preparation:
1. Scrub the potatoes and bake at 425° F for about 30-45 minutes (until tender).
2. When done, remove from oven and cut in half lengthwise.
3. Scoop out each potato half, leaving a thin shell.
4. In a large bowl, mix the potato pulp and 3 tablespoons butter.
5. Add the rest of the ingredients (except the remaining butter).
6. Beat until smooth.
7. Pile the mixture back into the potato shells.
8. Place in a buttered baking dish.
9. Brush the tops with remaining butter.
10. Bake at 425° F for about 20 minutes (until golden brown).

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