Here’s a very low-fat muffin recipe that actually tastes really good! These muffins are so moist, fluffy and delicious that you will forget you’re on a diet!

Low-Fat Banana-Chocolate Chip Muffins recipe – 167 calories

Ingredients:
3 medium very ripe bananas
1/3 cup milk
1 egg
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon baking soda
1 1/2 cups flour
1 teaspoon salt
2-3 tablespoons chocolate chips
2 tablespoons chopped walnuts (optional)

Preparation:
1. Preheat the oven to 350 degrees F.
2. Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
3. In a large bowl, mash the bananas with a fork.
4. Whisk in the milk, egg, brown sugar and granulated sugar.
5. In a separate bowl, combine the baking soda, flour and salt.
6. Add the flour mixture to the banana mixture and combine well.
7. Fold in the chocolate chips and walnuts (if using).
8. Spoon equal amounts of batter into each muffin cup.
9. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
10. Allow to cool slightly in the pan, then remove to a wire rack.

Servings: 12

Nutritional information for one serving:
Calories: 167
Total fat: 1.2 g
Cholesterol: 15.7 mg
Sodium: 315.1 mg
Total carbs: 37.4 g
Fiber: 1.2 g
Protein: 2.7 g
Weight Watchers points: 3
Weight Watchers points plus: 5

Photo credit: jeffreyw

You might also like these low-calorie muffin recipes:

• Carrot Bran Muffins recipe – 161 calories
• Pear Bran Muffins recipe – 158 calories
• Banana Orange Muffins recipe – 143 calories
• Delicious Blueberry Muffins recipe – 166 calories
• Sausage Breakfast Muffins recipe – 191 calories

Here’s a delicious version of a high-fat favorite. The best part about this eggplant parmesan recipe is that it doesn’t taste like a diet recipe at all!

Low-Fat Eggplant Parmesan recipe – 154 calories

Ingredients:
1 lb eggplant, peeled and sliced
1/2 teaspoon garlic powder
1/2 teaspoon salt
8 ounces tomato sauce
1/2 teaspoon Italian seasoning
2 garlic cloves, minced
1/2 teaspoon vegetable bouillon granule
1/2 teaspoon oregano
2 tablespoons parmesan cheese, grated
1/4 cup mozzarella cheese, shredded
olive oil flavored cooking spray

Preparation:
1. Preheat the oven to 400 degrees F.
2. Peel and slice the eggplant into 1/2-inch slices.
3. Spray the eggplant slices with cooking spray and place on a sprayed baking sheet.
4. Sprinkle the eggplant with half of the garlic powder and salt.
5. Bake for about 20 minutes, turning the eggplant halfway through the cooking time.
6. In a saucepan, saute the minced garlic in cooking spray until lightly browned.
7. Add the Italian seasoning, tomato sauce, bouillon granules and oregano.
8. Reduce the heat to very low and cover the pan.
9. Remove the eggplant from the baking sheet.
10. In a small baking dish, spread a thin layer of sauce. Add one layer of eggplant, another layer of sauce and so on until all the eggplant has been used.
11. Finish with a layer of sauce. Top with the mozzarella and parmesan cheese and bake until the cheese has melted.

Servings: 2

Nutritional information for one serving:
Calories: 154
Total fat: 5.2 g
Cholesterol: 15.5 mg
Sodium: 1469.3 mg
Total carbs: 21.3 g
Fiber: 9.6 g
Protein: 9.2 g
Weight Watchers points: 3

Photo credit: Sandip Bhattacharya

You might also like these low-calorie vegetable recipes:

• Moroccan Lentil Soup recipe – 176 calories
• Indian Spinach Paneer Palak recipe – 199 calories
• Mushrooms and Green Beans recipe – 176 calories
• Thanksgiving Turkey Vegetable Appetizer recipe – 164 calories
• Roasted Butternut Squash recipe – 170 calories

Easter is just around the corner, so here’s a delicious chocolate treat that both kids and adults will love!

Easter Chocolate-Covered Peanut Butter Eggs recipe – 149 calories

Ingredients:
1/2 cup smooth peanut butter
3/4 cup powdered sugar
1/4 cup firmly packed brown sugar
1/4 cup butter
1 (12 ounce) package semi-sweet chocolate chips
1 teaspoon vanilla extract
2 tablespoons shortening

Preparation:
1. In a 1-quart microwavable bowl, microwave the brown sugar and butter together on high for about 1 – 1-1/2 minutes, stirring every 30 seconds or so, until the brown sugar is melted.
2. Stir in the peanut butter, powdered sugar and vanilla extract.
3. Shape by teaspoonsful into egg shapes; chill.
4. In a heavy saucepan or double boiler, melt the chocolate chips together with the shortening over low heat.
5. Using a wooden pick, dip each egg into the chocolate chip mixture, coating completely.
6. Place on a baking sheet that was covered with waxed paper.
7. Decorate with sprinkles if desired.
8. Chill for several hours. Keep stored in the refrigerator.

Servings: 24 eggs

Nutritional information for one serving:
Calories: 149
Total fat: 8.9 g
Cholesterol: 5.1 mg
Sodium: 27.8 mg
Total carbs: 19.2 g
Fiber: 1.1 g
Protein: 1.9 g
Weight Watchers points: 4

Photo credit: Samdogs

You might also like these low-calorie chocolate recipes:

• Homemade Nutella recipe – 107 calories
• Nutella Biscotti recipe – 90 calories
• Rice Krispies Bars recipe – 181 calories
• Delicious Peanut Butter Cookies recipe – 78 calories
• Chocolate Walnut Kahlua Balls recipe – 146 calories

This is one of my favorite vegetable soups ever. It is a healthy, protein-rich, delicious and colorful soup that will warm you up on a cold day. The freshly toasted and ground spices really make a difference here.

Moroccan Lentil Soup recipe – 176 calories

Ingredients:
1 cup (about 6 oz) lentils
1 tablespoon extra virgin olive oil
6 cups cold water
2 cups diced yellow onions
salt
cayenne pepper
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced bell peppers
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1?8 teaspoon turmeric
1 cup diced tomatoes with juice
4 garlic cloves, finely chopped
1 tablespoon fresh ginger, minced
2 tablespoons chopped cilantro

Preparation:
1. Rinse the lentils and place them in a soup pot with the cold water.
2. Bring to a boil, then reduce thr heat and simmer, uncovered, for about 20 minutes (until tender).
3. While the lentils are cooking, heat the olive oil in a medium sized pan and add the onion, 1/2 tsp salt, and a few pinches of cayenne pepper.
4. Cook over medium heat for about 7-8 minutes (until the onions are soft), then add the diced vegetables, spices and another 1/2 tsp of salt.
5. Cook for about 5 minutes, then stir in the ginger and garlic and cook for another minute.
6. Add the tomatoes and vegetables to the lentils and their broth. Cover and cook for about 30 minutes.
7. Season to taste with salt and cayenne pepper.
8. Garnish with the chopped cilantro and serve.

Servings: 6

Nutritional information for one serving:
Calories: 176
Total fat: 2.9 g
Cholesterol: 0 mg
Sodium: 84.2 mg
Total carbs: 28.9 g
Fiber: 11.9 g
Protein: 9.6 g
Weight Watchers points: 3

Photo credit: whitneyinchicago

You might also like these low-calorie soup recipes:

• Vietnamese Chicken Soup recipe – 163 calories
• Lemony Chicken Soup recipe – 110 calories
• Tomato Florentine Soup recipe – 73 calories
• Minestrone Soup with Tofu recipe – 167 calories
• Cream of Tomato Soup recipe – 162 calories

The Cobb salad is a main-dish garden salad that was invented in the 1930s at the Hollywood Brown Derby restaurant. It is named for the restaurant’s owner, Robert Howard Cobb. The story says that Cobb had not eaten until near midnight, so he mixed together whatever leftovers he found in the kitchen, along with some bacon, and tossed it with some French dressing, and that is how the Cobb salad was born.

Cobb Salad recipe – 173 calories

Ingredients:
8 slices bacon, cooked, drained and crumbled
1 head lettuce, shredded
3 eggs, boiled and chopped
3 cups cooked chicken meat, chopped
3/4 cup blue cheese, crumbled
2 tomatoes, seeded and chopped
1 1/2 cups chopped green onions
1 avocado, pitted and diced
1 (8 ounce) ranch dressing
freshly ground pepper, to taste

Preparation:
1. Divide the shredded lettuce among 6 plates.
2. Evenly divide and arrange the chicken, tomatoes, eggs, bacon, blue cheese, green onions and avocado in a row on top of the lettuce.
3. Drizzle with dressing and sprinkle with pepper to taste.

Servings: 6

Nutritional information for one serving:
Calories: 173
Total fat: 12.3 g
Cholesterol: 105.6 mg
Sodium: 296.1 mg
Total carbs: 8.5 g
Fiber: 4.1 g
Protein: 9 g
Weight Watchers points: 4

Photo credit: 4johnny5

You might also like these low-calorie salad recipes:

• Mexican Ceviche recipe – 181 calories
• Thanksgiving Turkey Vegetable Appetizer recipe – 164 calories
• Spicy Chipotle Coleslaw recipe – 110 calories
• Cucumber Strawberry Salad recipe – 41 calories
• Asian Crispy Tofu Salad recipe – 90 calories

I love this bread. It is simple to put together with a bread machine, and tastes wonderful. I love the fact that it doesn’t have a lot of sugar and no dairy, yet it still turns out soft and chewy. I just ate two slices with butter and it was excellent!

Honey Wheat Oatmeal Bread recipe – 173 calories

Ingredients:
1 1/4 cups water
1?3 cup honey
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon instant yeast (or one packet)
1 cup rolled oats
1 1/2 cups white bread flour
1 1/2 cups whole wheat flour

Preparation:
1. Place the ingredients into the bread pan in the order suggested by your machine’s manufacturer.
2. Set the machine for the regular white bread cycle.
2. If you want a softer crust that’s easier to slice for sandwiches, then as soon as you take the bread out of the pan, put it right into a large plastic bag and close tightly. The hot bread will steam the crust and make it very soft.

Servings: 12

Nutritional information for one serving:
Calories: 173
Total fat: 2.1 g
Cholesterol: 0 mg
Sodium: 196.1 mg
Total carbs: 35.1 g
Fiber: 2.8 g
Protein: 4.6 g
Weight Watchers points: 3

Photo credit: erasergirl

You might also like these low-calorie bread recipes:

• Bavarian Pretzel Rolls recipe – 196 calories
• Olive Garden Breadsticks recipe – 137 calories
• Low Fat Chocolate Zucchini Bread recipe – 76 calories
• Carrot Bran Muffins recipe – 161 calories
• Crescent Rolls recipe – 193 calories

If you want to surprise that special someone with a delicious Valentine’s Day dessert recipe, try these delightful red velvet cupcakes.

Valentine’s Day Red Velvet Cupcakes recipe – 199 calories

Ingredients:
3 1/2 cups cake flour (not self-rising)
2 1/2 cups sugar
3/4 cup unsalted butter, softened
3 large eggs
3 tablespoons unsweetened cocoa
6 tablespoons red food coloring
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons cider vinegar
1 1/2 cups buttermilk

For the frosting
1/2 cup butter
2 (8 ounce) packages cream cheese
4-5 cups powdered sugar
1 teaspoon vanilla

Preparation:
1. Preheat the oven to 350 degrees F.
2. Sift the cake flour in a small bowl, set aside.
3. In a large bowl, using an electric mixer on medium speed, cream the sugar and butter for about 5 minutes (until very light and fluffy).
4. Add the eggs, one at a time, beating well after each addition.
5. In a small bowl, whisk together the vanilla, cocoa and red food coloring. Add to the batter and beat well.
6. In a measuring cup, stir the salt into the buttermilk.
7. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
8. In a small bowl, stir together the baking soda and cider vinegar.
9. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
10. Fill a cupcake tin 2/3 full with batter.
11. Bake in the oven for about 20 minutes (until a toothpick or knife comes out clean).
12. Cream together the butter and cheese until smooth and creamy.
13. Gradually stir in the sugar.
14. Stir in one teaspoon of vanilla.

Servings: 48

Nutritional information for one serving:
Calories: 199
Total fat: 8.6 g
Cholesterol: 36.6 mg
Sodium: 166.8 mg
Total carbs: 29 g
Fiber: 0.2 g
Protein: 2.3 g
Weight Watchers points: 5

Photo credit: //ZERO

You might also like these low-calorie cake recipes:

• Vanilla Cupcakes recipe – 182 calories
• Low Calorie Apple Cake recipe – 182 calories
• Cinnamon Cupcakes recipe – 183 calories
• Low Calorie Tiramisu recipe – 151 calories
• Diet Coffee Squares recipe – 134 calories

Ceviche is a seafood dish that is regularly served on the beaches of Mexico. Ceviche is usually accompanied by side dishes that complement its flavors, such as corn, sweet potato, lettuce, or avocado. As this dish is not cooked with heat, you must make sure that you only use fresh ingredients.

Mexican Ceviche recipe – 181 calories

Ingredients:
1 lb halibut fillets or 1 lb red snapper fillet or 1 lb sea bass fillets (or use a mixture of fish and shrimp)
1 cup diced fresh tomato
5-6 limes
1 green bell pepper, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons chopped cilantro or 4 tablespoons chopped parsley
1/2 teaspoon oregano
1 medium onion, finely chopped
2 jalapeno peppers, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons white vinegar
1 dash Tabasco sauce
lettuce leaf (to line the serving bowls)
black olives, sliced (optional, for garnish)
avocado (optional, for garnish)

Preparation:
1. Dice the fish into 1/2-inch pieces.
2. Marinate the fish in the lime juice overnight in the fridge, stirring often.
3. Pour off most of the lime juice, leaving it just moist.
4. Add the remaining ingredients except the avocado, lettuce and olives.
5. Toss well and arrange in individual serving bowls that are lined with lettuce leaves.
6. Garnish with sliced black olives and avocado slices if desired.

Servings: 4

Nutritional information for one serving:
Mexican ceviche calories: 181
Total fat: 2.2 g
Cholesterol: 68.1 mg
Sodium: 247.7 mg
Total carbs: 15.4 g
Fiber: 4.2 g
Protein: 27.3 g
Weight Watchers points: 3

Photo credit: y6y6y6

You might also like these low-calorie Mexican recipes:

• Rice Salsa recipe – 101 calories
• Jalapeno-Lime Chicken Breasts recipe – 162 calories
• Jicama Sticks recipe – 23 calories
• Roasted Serrano Chile Salsa recipe – 46 calories
• Mexican Cashew Snack recipe – 85 calories

Palak paneer is an Indian dish consisting of spinach and paneer (Indian farmer’s cheese) in a thick curry sauce based on pureed spinach. It is a popular vegetarian dish that is usually served with naan or roti bread, or boiled rice.

Indian Spinach Paneer Palak recipe – 199 calories

Ingredients:
4 bunches spinach (Palak)
2 tablespoons butter
paneer cheese (made from 1 litre milk)
2 medium onions
1 1/2 tablespoons red chili powder
1 1/2 tablespoons dhaniya powder (corriander powder)
1/2 teaspoon jeera powder (powdered cumin seeds)
2 teaspoons poppy seeds
10 cashews
2 tomatoes
1/2 cup curds
1/4 teaspoon turmeric powder
1 teaspoon sugar
salt
clove
cinnamon
black pepper

Preparation:
1. Cut the paneer cheese into cubes and set aside.
2. Wash and finely chop the spinach.
3. Cut the onions into small pieces.
4. Cut the tomatoes into 2 inch cubes.
5. Heat a little butter and fry the spinach until it shrinks.
6. Allow the spinach to cool and grind to a smooth paste.
7. Grind the poppy seeds and cashews together to a smooth paste.
8. Fry all the spices in a little ghee butter and then powder.
9. Heat the rest of the butter with a little oil and fry the onions until golden and crisp.
10. Add the chilli powder, cumin powder, coriander powder and tomatoes.
11. Stir for about one minute, then add the whipped curds.
12. Cook on reduced heat until the oil floats on top.
13. Add sugar, salt, turmeric powder and the ground spinach leaves, and cook for a few minutes.
14. Mix the cashew-poppy paste and pour just enough water required for the gravy.
15. Cook on medium heat until the gravy becomes thick.
16. Add the paneer cheese pieces.
17. Remove from the heat.
18. Sprinkle some garam masala powder and serve hot with finely cut onions and lime.

Servings: 4

Nutritional information for one serving:
Spinach Paneer calories: 199
Total fat: 9 g
Cholesterol: 17.1 mg
Sodium: 395.4 mg
Total carbs: 24.1 g
Fiber: 10.2 g
Protein: 13.2 g
Weight Watchers points: 4

Photo credit: emmadiscovery

You might also like these low-calorie Indian recipes:

• Beef with Cucumbers recipe – 176 calories
• Spicy Indian Snack Mix recipe – 181 calories
• African Chapati Bread recipe – 158 calories
• Potato Salad with Curried Mayo recipe – 194 calories
• Crunchy Spiced Sweet Potatoes recipe – 151 calories

What a wonderful chicken soup recipe! It’s so quick and easy to put together, and the balance of flavors is just fantastic. If you love spicy Asian food you MUST try this recipe!

Vietnamese Chicken Soup recipe – 163 calories

Ingredients:
8 ounces boneless skinless chicken breasts
1 ounce cellophane noodles
1 tablespoon peanut oil
2 teaspoons minced ginger
2 teaspoons minced garlic
1/4 teaspoon red pepper flakes
2 tablespoons fish sauce
28 ounces chicken broth
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh basil

Preparation:
1. Soak the cellophane noodles in very hot water.
2. While the noodles are soaking, cut the chicken breasts into thin julienne strips.
3. In a deep skillet, heat the peanut oil over medium-high heat; add the chicken, ginger, garlic and pepper flakes.
4. Cook for about 1 minute, stirring; then add the fish sauce and broth and bring to a boil.
5. Reduce the heat to medium and simmer for about 8 minutes (until the chicken is done).
6. Drain the noodles and cut into short pieces (about 1-1 1/2 inches long).
7. Arrange noodles at the bottom of the bowls; ladle the soup over the top and sprinkle with cilantro, basil and green onions.
8. Serve with chile paste or Tuong Ot Sriracha (Vietnamese hot sauce) if desired.

Servings: 4

Nutritional information for one serving:
Vietnamese chicken soup calories: 163
Total fat: 6.1 g
Cholesterol: 36.2 mg
Sodium: 1427.6 mg
Total carbs: 8.6 g
Fiber: 0.3 g
Protein: 17 g
Weight Watchers points: 4

Photo credit: katclay

You might also like these low-cal chicken recipes:

• Lemon Chicken Soup recipe – 110 calories
• Mango Chicken recipe – 141 calories
• Low Calorie Chicken Thigh recipe – 200 calories
• Healthy Chicken and Mushroom recipe – 189 calories
• Mahogany Chicken recipe – 186 calories