menus_for_low_calorie.htm

Avoid much calorie and much carbohydrate is the best way to success in your diet. Choosing right menus for your every day life is wisdom so that your body keep slim and health. We only give suggestion few menus alternative, if you are interested in menus, you can try them !

Morning Glory Muffins

NUTRITION INFORMATION

Servings Per Recipe: 18

Amount Per Serving

Calories: 195

Total Fat: 4.2g
Cholesterol: 12mg
Sodium: 170mg
Total Carbs: 37.5g
Dietary Fiber: 2.1g
Protein: 3.1g

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 cups white sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 apple - peeled, cored, and chopped
1 cup raisins
1 egg
2 egg whites
1/2 cup apple butter
1/4 cup vegetable oil
1 tablespoon vanilla extract
2 tablespoons chopped walnuts
2 tablespoons toasted wheat germ

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly oil 18 muffin cups, or coat with nonstick cooking spray.
In a medium bowl, whisk together eggs, egg whites, apple butter, oil and vanilla.
In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple butter mixture until just moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full.
In a small bowl, combine walnuts and wheat germ; sprinkle over the muffin tops.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed.

Sauerkraut Salad

NUTRITION INFORMATION
Servings Per Recipe: 6

Amount Per Serving

Calories: 577

Total Fat: 37.2g
Cholesterol: 0mg
Sodium: 1054mg
Total Carbs: 63.5g
Dietary Fiber: 5.6g
Protein: 2.4g

INGREDIENTS
1 quart sauerkraut, drained
1 onion, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 large carrots, chopped
1 (4 ounce) jar diced pimento peppers, drained
1 teaspoon mustard seed
1 1/2 cups white sugar
1 cup vegetable oil
1/2 cup cider vinegar

READ REVIEWS (30)

Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu

DIRECTIONS
In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.

Thai Peanut Chicken

NUTRITION INFORMATION
Servings Per Recipe: 8

Amount Per Serving

Calories: 358

Total Fat: 11.4g
Cholesterol: 34mg
Sodium: 417mg
Total Carbs: 43g
Dietary Fiber: 2.6g
Protein: 21g

INGREDIENTS
2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 1/2 tablespoons chopped fresh ginger root
3/4 cup chopped green onions
2 1/2 cups broccoli florets
1/3 cup unsalted dry-roasted peanuts

READ REVIEWS (178)

Review/Rate This Recipe
Save To Recipe Box
Add to Shopping List
Add a Personal Note
Post a Recipe Photo
Post a Favorite Food List
Create a Menu

DIRECTIONS
Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice. <;/p>

;

Kerry's Beany Salad

NUTRITION INFORMATION
Servings Per Recipe: 6

Amount Per Serving

Calories: 379

Total Fat: 19g
Cholesterol: 0mg
Sodium: 527mg
Total Carbs: 48g
Dietary Fiber: 8.6g
Protein: 7.8g

INGREDIENTS
1/2 cup pearl barley
1/2 cup long-grain white rice
1 cup canned black beans, drained
1 cup canned kidney beans, drained
1 cup whole corn kernels, cooked
1/2 cup chopped green onions
1 red bell pepper, chopped
1/4 cup chopped fresh cilantro
8 leaves lettuce
1/4 cup red wine vinegar
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1/2 cup olive oil

DIRECTIONS
In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.
In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.