Easy Low Calorie Recipes from CookEatShare
Low Calorie Chicken Caesar Salad Stuffed Shells Recipe
Most of us love Caesar salad. Add chicken and tomatoes to it and stuff into jumbo pasta shells and it becomes a really fun and delectable appetizer or light meal! Once the pasta is cooked, this dish comes together in minutes because I’m using cooked chicken and a store bought light Caesar dressing! Each skinny shell has just 58 calories, 1 gram fat and 1 Weight Watchers POINTS PLUS.
Prep time:
Cook time:
Servings: 12 servings
Ingredients
- 12 jumbo pasta shells, I used Barilla jumbo shells
- 2 cups romaine lettuce, diced
- ½ cup tomatoes, diced
- ½ cup chicken, cooked and diced (remove skin)
- 2 tablespoon Parmesan cheese, shredded
- 2 tablespoon Girard’s Light Caesar dressing, Cardini’s Light Caesar dressing or your favorite.
Directions
- Cook shells. Drain, rinse in cold water and drain again. Blot dry with paper towels. Set aside.
- In a medium bowl, add all ingredients, except cooked pasta shells and mix well.
- Stuff each shell with 1 overflowing tablespoon.
- This recipe can easily be doubled or tripled.
- Makes 12 stuffed shells.
Low Fat Chicken Parmesan Recipe
Prep time:
Cook time:
Servings: 4
Ingredients
- 4 boneless chicken breasts, pounded to 1/2 inch thickness
- 1 egg
- 1/2 cup milk
- seasoned bread crumbs
- 2 to 3 tablespoons olive oil
- 8 slices mozzarella cheese, or more
- 1 jar (16 oz) spaghetti sauce
- Parmesan cheese
Directions
- Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
- Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.
Cheddar scalloped POTATO gratin simile DAUPHINOIS Recipe
Very high in flavour...very high on calorie reduction too!
I’ve been trying desperately to replicate a 'Potato Dauphinois gratin'...The king of gratinées!
After having made these scalloped potatoes...I think I’ve come darn close to realizing my simile version of this great dish. If I may...I'll call her the 'Queen' to her King of Dauphinois.
The real joy is how I’ve reduced the calories immensely without missing out on texture or taste . If you can believe it...this recipe has absolutely no cream!
Prep time:
Cook time:
Servings: 8
Ingredients
- . > (American / Metric measures) <
- . 1 large sweet onion, thinly sliced
- . 4 large potatoes*, peeled and thinly sliced
- . > CHEESE sauce:
- . 1-1/2 cup (150g) aged Cheddar cheese
- . 4 medium garlic cloves, crushed
- . 3 cups (750ml) milk (1% fat +)
- . 2 tbsp. (30ml) unsalted butter
- . 2 tbsp. (30ml) Olive oil
- . 3 tbsp. (45ml) All Purpose flour
- . 1 tbsp. (15ml) Dijon mustard
- . > SEASONINGS:
- . 1 tsp. (5ml) sea salt
- . 1/4 tsp. (1ml) each dried herbs: basil, marjoram, rosemary, sage
- . a pinch of ground nutmeg
- .
- . * Best potato variety for this dish are the earthy flavoured Russets or Idaho potato. They have a low moisture and are higher in starch. Perfect for this scalloped potatoes ‘gratin’.
Directions
- . For this 3 layered dish: Generously butter a square PYREX dish: approx. size: 9.5 x 9.5 in. (24x24cm). Pre-heat the oven to 375F/190C/Gas5. Position rack in the center of the oven. Prepare a baking pan to hold the pyrex in case of spills.
- . CHEESE SAUCE: Peel and crush the garlic cloves. Grate all the cheddar cheese and prepare the seasoning. Set aside. >In a small-medium saucepan melt together the butter with the olive oil on medium-high heat. Whisk in the flour to make a light 'roux' . Add a small quantity of milk at first in order to initiate a smooth blend. Then, continue whisking as to gradually add the rest of the milk. Keep whisking until the start of a thickening boil. There will be a slight rise in the saucepan...which means it's ready. Remove from the heat and add the Dijon mustard as well as the cheese, garlic and the seasonings. Set aside. Note: While preparing the onions and potatoes, make sure to give a whisk to this sauce once and a while.
- . SLICING the vegetables: With the aid of a mandoline or food processor, thinly slice the onions first and place into a bowl. Repeat the same for the potatoes. Set aside.
- . ASSEMBLE 3 layers: Layer a 1/3 of the sliced potatoes evenly across the bottom of the pan. Scatter 1/3 of the sliced onions. Pour 1/3 of the cheese sauce over the first layer. Repeat this process another 2 times.
- . BAKE: Tightly cover finished dish with an aluminium foil. Initially bake covered for 45 minutes and then uncover for another 30-45 minutes of baking to allow the browning 'Gratin' magic to happen. Before taking out this dish, poke the potatoes in order to make sure that they are thoroughly cooked. Remove the dish from the oven and let it rest 10 minutes before serving.
- . Flavourful wishes from Claudia's kitchen...FOODESSA.com
You may read our article Healthy Breakfast Food Ideas