Tuesday, December 12

Low Fat, Low Calorie Recipes

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Beef and Ginger

These low fat and low calorie recipes are very flavoursome and do not require much cooking, and you will notice that there is no oil or fat included, which you might find unusual for a stir fry. When you are cooking just add the odd tablespoon of water if and when required. 

Ingredients

1 lb rump steak, 1inch piece of root ginger, 1 clove garlic, 4 oz sweet corn, 2 oz green beans, 1 red bell pepper, 1 small can water chestnuts, 2 oz cashew nuts, 2 tablespoons so sauce, 1 teaspoon of Chinese five spice powder, 1 teaspoon sesame seeds. 

Preparation

Cut the steak into thin strips, peel the ginger and grate, crush the garlic, trim the green beans, remove the seeds and centre from the pepper and cut into strips, drain the water chestnuts. 

Method – Serves 4

For this low fat, low calorie meal I would use a good non stick wok type pan. Put the strips of beef in the pan along with the ginger and garlic, cook until beef is brown, then add the sweet corn, green beans, peppers, water chestnuts and the cashew nuts, cook for few minutes and add the soy sauce, five spice and sesame seeds, then cook for a further one minute. Serve with rice of your choice.

Country Italian Soup with Parmesan Cheese

Apart from the parmesan cheese, this tasty soup is one of the best recipes I have used and is low fat, low calorie, it also is full of healthy ingredients. 

Ingredients

2 pints vegetable stock, 1 large (14oz) can chopped tomatoes, 2 medium size carrots, 2 sticks celery, 1 large leek, 2 courgettes, 10 fresh basil leaves, 4 tablespoons of freshly grated parmesan cheese, ½ oz spaghetti (dried weight). 

Preparation

Prepare the stock, peel and slice the carrots, slice the celery, slice the leek thinly and wash thoroughly, peel and chop the garlic, trim and slice the courgettes, break spaghetti into small pieces, tear basil leaves into small bits, grate the parmesan cheese. 

Method – Serves 4

Put the stock and tomatoes into a large sauce pan and bring to the boil. Add the carrots, celery, leeks, garlic and season to taste. Cover the sauce pan and simmer for fifteen minutes. Stir in courgettes, cover and simmer for five minutes. Stir in the spaghetti and basil leaves and cook for five minutes. When serving the soup sprinkle the parmesan onto the soup and top with some basil leaves. 

I hope you try and enjoy these two low fat, low calorie recipes, my wife and I certainly do. 

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