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Recipe of Low Calorie food (Page 3)

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Steak and pepper tacos

1 Tbsp. olive oil
1 Tbsp. cumin
1 garlic clove, minced
3 oz. of steak strips
1 1/2 cups sliced green and red bell peppers
1/2 cup sliced onion
2 small (6-inch) whole-grain tortillas
4 Tbsp. salsa
2 Tbsp. low-fat sour cream

Heat skillet, saute olive oil, cumin and garlic for 1 minute. Add steak strips and cook for about 6 minutes. Add pepper and onion slices and cook for another 8 minutes. Place mixture in tortillas and fold. Top with salsa and sour cream.

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Classic turkey sandwich with a side salad

2 slices whole-grain bread
1 tsp. regular mustard or Dijon
6 thin slices of turkey
1 cup mixed greens
1/2 cup carrots
1/2 cup grape tomatoes
2 Tbsp. raisins
2 Tbsp. vinaigrette

Choose bread with fewer than 100 calories a slice. Spread mustard on bread and top with turkey. Serve with side salad of greens, carrots, grape tomatoes, raisins, and vinaigrette.

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Posted: 09 February 2012 at 5:42pm | IP Logged
NO CALORIE VEGETABLE SOUP

1 28 oz tomatoes, canned
2 stalks celery, thinly sliced
1 lb cabbage, shredded
1 large onion, chopped
1 tsp chives
4 cloves garlic
1/2 tsp black pepper
1 tsp basil
1/4 tsp oregano
1/4 tsp seasoned salt
2 beef bouillon cubes
3 large carrots

Chop as much of the vegetables as you want into a large cooker with the seasonings and cover with enough water to cook them. Simmer until everything is tender. As the soup cooks, season to your taste.

Cooks Note: All foods contain calories, but technically, if you go by certain "exchange" diets, these ingredients are allowed in unlimited quantities (within reason) without adding up against your calorie count for the day. Many diets provide a list of these "no strike" foods and creative dieters have always been ingenious in their methods of combining ingredients from these lists to make full meals.

In reality, this soup is a nutritious "very low calorie" soup rather than a "no calorie" soup.



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Posted: 09 February 2012 at 5:42pm | IP Logged
LOW CALORIE CHICKEN SOUP ITALIAN

3 chicken breasts, skinned, cube after cooking
4 med. onions, cut fine
1/2 c. fresh parsley or dry
1/2 gal. water
1 tsp. curry powder
1 frozen mix vegetables
4 chicken bouillon cubes
1 lg. can tomatoes, sm. pieces
4 lg. carrots, chopped
1 can chicken broth
1 tsp. garlic powder, if desired
2 tsp. chili powder
3 potatoes, chopped
Cook until tender, can be frozen.

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Posted: 09 February 2012 at 5:44pm | IP Logged
LOW-CALORIE "CREAM" OF VEGETABLE SOUP

Create your own delicious "cream" soup with your favorite vegetables and skim milk instead of cream. To keep calories, fat, and cholesterol low, use 2 cups defatted chicken broth or use 2 chicken bouillon cubes and 2 cup water. Add 3 cups of cut up vegetables of your choice, 1 cup cooked rice (omit if using potatoes), and 2 cups skim milk.

In a 3 quart saucepan over high heat, bring broth and prepared vegetables to a boil. Reduce heat to low and simmer until vegetables are tender. Spoon half of mixture in blender and blend at low speed until smooth. Pour mixture into a bowl and continue until all vegetables are pureed in the broth they were cooked in. Return pureed mixture to saucepan. Stir in milk and heat through to serving temperature. Do not boil. Yield: approximately 6 servings.

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Posted: 09 February 2012 at 5:46pm | IP Logged
LOW CALORIE QUICKIE VEGETABLE SOUP

1 onion, chopped
3-4 carrots, chopped
3-4 stalks celery, chopped
1/2 head cabbage, chopped
1 (46 oz.) can tomato juice
3 c. water
6 beef bouillon cubes
1 bay leaf
Salt & pepper to taste
Combine all ingredients and simmer for 1 hour.

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Posted: 09 February 2012 at 5:47pm | IP Logged
LOW CALORIE CHICKEN VEGETABLE SOUP

1 whole chicken or 6-8 chicken breasts, skinned, boiled and cubed
1 lg. can low salt tomato juice
1 box Weight Watcher's instant chicken broth
1 lg. onion
3 stalks celery
5 carrots
6 potatoes
1/2 box frozen peas
1/2 box frozen corn
Any other vegetable (optional)
Pepper to taste
Salt substitute to taste
Any seasoning you prefer
Wash vegetables and cut into bite-size pieces. Combine all vegetables in a large pot, add all packets of instant chicken broth and tomato juice. Add seasonings. If needed, add enough water to cover vegetables, cook on medium heat until vegetables are tender. Add boiled, cubed chicken to vegetables after vegetables are tender. Cook another 30 minutes. Freeze any leftover soup.

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Posted: 09 February 2012 at 5:48pm | IP Logged
LOW CALORIE ORIENTAL CRAB AND CORN
SOUP

4 c. chicken stock
2 c. water
Slices of ginger root
32 oz. frozen corn
3 tbsp. arrowroot (or cornstarch)
Crab or chicken pieces
1 tsp. hot sesame oil
1 tsp. honey
Soy sauce or sherry if desired
Green onions on top
Salt
Pepper
Put corn and water in blender to cream corn consistency. Bring chicken stock, gingerroot to boil. Add corn, blended. Add arrowroot, mixed with a little water, to thicken. Add crab, chicken, sesame oil, honey, salt and pepper to taste

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