The Lowfat Recipes Under 300 Calories
These low fat recipes are all under 300 calories, you can intake less calories with them. And you can take Dream Body Slimming Capsule to help you cut calories faster.
1. TOMATO ARTICHOKE CHICKEN (serves 4; 286 cal per serving)
Mix 2 Tbsp all-purpose flour, 1/2 tsp salt and 1/4 tsp pepper in a gallon-size plastic ziptop bag. Add 4 boneless, skinless chicken breasts (about 5 oz each, tenderloins removed), close bag and shake to coat chicken evenly. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add chicken and cook 8 minutes or until cooked through. Remove to a platter and cover to keep warm. Using same skillet, bring to a simmer 1 can (14 1/2 oz) diced tomatoes with basil, garlic and oregano; 1 can (13.75 oz) artichoke hearts, sliced; and 1/4 cup balsamic vinegar. Cook 3 minutes. Spoon on chicken; sprinkle with 1/2 cup shredded mozzarella.
2. GRILLED SWEET ONION AND CHEDDAR PIZZA (serves 6; 273 cal per serving)
Heat outdoor grill. Unroll 1 tube (13.8 oz) refrigerated pizza crust on a baking sheet lined with nonstick foil; press into a rectangle. Coat dough and 1 medium onion, sliced, with nonstick spray. Grill onion 10 minutes or until tender, then remove. Invert dough on grill; peel off foil. Grill 1 minute until bottom is lightly browned. Turn crust over and spread with 1 can (8 oz) tomato sauce; top with onion and 1 1/4 cups shredded Cheddar. Cover and grill 2 minutes until cheese melts. Sprinkle with chopped parsley.
3. SCALLOPS WITH CREAMY PESTO (serves 4; 268 cal per serving)
Heat 1 1/2 tsp oil in a nonstick skillet over medium-high heat. Add 1 1/2 lb sea scallops, patted dry, and cook, turning once, 4 minutes or until golden and just barely opaque at centers. Remove to a plate. Off heat, add 1⁄3 cup refrigerated prepared pesto and 2 Tbsp heavy (whipping) cream to skillet; stir to blend. Spoon pesto-cream sauce onto serving plates and top with scallops.
1. TOMATO ARTICHOKE CHICKEN (serves 4; 286 cal per serving)
Mix 2 Tbsp all-purpose flour, 1/2 tsp salt and 1/4 tsp pepper in a gallon-size plastic ziptop bag. Add 4 boneless, skinless chicken breasts (about 5 oz each, tenderloins removed), close bag and shake to coat chicken evenly. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Add chicken and cook 8 minutes or until cooked through. Remove to a platter and cover to keep warm. Using same skillet, bring to a simmer 1 can (14 1/2 oz) diced tomatoes with basil, garlic and oregano; 1 can (13.75 oz) artichoke hearts, sliced; and 1/4 cup balsamic vinegar. Cook 3 minutes. Spoon on chicken; sprinkle with 1/2 cup shredded mozzarella.
2. GRILLED SWEET ONION AND CHEDDAR PIZZA (serves 6; 273 cal per serving)
Heat outdoor grill. Unroll 1 tube (13.8 oz) refrigerated pizza crust on a baking sheet lined with nonstick foil; press into a rectangle. Coat dough and 1 medium onion, sliced, with nonstick spray. Grill onion 10 minutes or until tender, then remove. Invert dough on grill; peel off foil. Grill 1 minute until bottom is lightly browned. Turn crust over and spread with 1 can (8 oz) tomato sauce; top with onion and 1 1/4 cups shredded Cheddar. Cover and grill 2 minutes until cheese melts. Sprinkle with chopped parsley.
3. SCALLOPS WITH CREAMY PESTO (serves 4; 268 cal per serving)
Heat 1 1/2 tsp oil in a nonstick skillet over medium-high heat. Add 1 1/2 lb sea scallops, patted dry, and cook, turning once, 4 minutes or until golden and just barely opaque at centers. Remove to a plate. Off heat, add 1⁄3 cup refrigerated prepared pesto and 2 Tbsp heavy (whipping) cream to skillet; stir to blend. Spoon pesto-cream sauce onto serving plates and top with scallops.
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