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Healthy Low Calorie Recipes

Asian Beef with Snow Peas

Ingredients

3 tablespoons soy sauce

2 tablespoons rice wine

1 tablespoon brown sugar

1/2 teaspoon cornstarch

1 tablespoon vegetable oil

1 tablespoon minced fresh ginger root

1 tablespoon minced garlic

1 pound beef round steak, cut into thin strips

8 ounces snow peas

Directions

1.In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.

2.Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Amount Per Serving Calories: 203 | Total Fat: 10g | Cholesterol: 39mg

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Vegetarian Shepherd's Pie

Ingredients

2 cups vegetable broth, divided

1 teaspoon yeast extract spread, e.g. Marmite/Vegemite

1/2 cup dry lentils

1/4 cup pearl barley

1 large carrot, diced

1/2 onion, finely chopped

1/2 cup walnuts, coarsely chopped

3 potatoes, chopped

1 teaspoon all-purpose flour

1/2 teaspoon water

salt and pepper to taste

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a large saucepan over medium-low heat, combine 1 1/4 cups broth, yeast extract, lentils and barley. Simmer for 30 minutes.

3.Meanwhile, in a medium saucepan combine remaining 3/4 cup broth, carrot, onion and walnuts; cook until tender, about 15 minutes.

4.Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.

5.Combine flour and water and stir into carrot mixture; simmer until thickened. Combine carrot mixture with lentil mixture and season with salt and pepper. Pour mixture into a 2 quart casserole dish. Spoon mashed potatoes over lentil mixture.

6.Bake in preheated oven until lightly browned on top, about 30 minutes.

Amount Per Serving Calories: 186 | Total Fat: 5.3g | Cholesterol: 0mg

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Chickpea and Couscous Delight

Ingredients

1 cup water

1 cup uncooked couscous

1 (15 ounce) can garbanzo beans, drained

2 roma (plum) tomatoes, thinly sliced

1 cucumber, peeled and sliced

1/4 teaspoon olive oil

1/4 teaspoon white vinegar

garlic powder to taste

salt and pepper to taste

Directions

1.Bring water to boil in a medium saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

2.In a large bowl, mix couscous and garbanzo beans. Toss in tomatoes and cucumbers. Stir olive oil and vinegar into the mixture. Season with garlic powder, salt, and pepper.

Amount Per Serving Calories: 91 | Total Fat: 0.4g | Cholesterol: 0mg

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