Low-calorie recipes with lighter ingredients

Low-calorie recipes with lighter ingredients

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And before starting some honesty ...

Now look at these recipes, they are dishes in which the more caloric ingredients have been replaced by lighter ones. This way, the meal plan will be much more bearable if you want to take care of your weight a bit or simply want to eat healthier.

Zucchini spaghetti with bimi

INGREDIENTS (4 people):- 200 g of bimi
- 1 medium zucchini
- 5 dried cherry tomatoes
- 1 clove garlic.
For pesto sauce:- 30 g parmesan
- 15 g of nuts
- 40 g basil
- 1 clove garlic
- Olive oil
- 1 pinch of pepper
- Salt

Beat the Parmesan cheese in the blender, Nuts, basil, garlic clove, a drizzle of oil, salt and a pinch of pepper.

Peel and spiral cut with the help of a spiralizer, zucchini. Cut a clove of garlic and brown. Skip the bimi a couple of minutes. Remove from the fire.

Add the zucchini spirals and cherry tomatoes washed and cut in half. Sauté the whole, add the pesto sauce and cook a couple of minutes. To present it, use a deep plate. Replace the tomatoes to color the recipe and top off with the bimi lightly sprinkled with pesto sauce. To enjoy!

Brown rice with mushrooms


INGREDIENTS (4 people):
- 2 onions
- 2 green peppers
- 2 cloves of garlic
- 1 red pepper
- 400 g of brown rice
- 300 g mushroom
- Fried or natural tomato
- Virgin olive oil
- Salt
- dried parsley

Put a pot on the fire with water and a pinch of salt. When it starts to boil, add the brown rice, stir a little and cook over medium heat for 25-30 minutes. Once the rice is cooked, drain well and set aside in the strainer.

Peel and chop the onion and garlic clove. Clean and chop the peppers. Poach the vegetables in a pan with a splash of oil. When the onion is transparent, add the rolled mushrooms and continue to soften. Add the tomato to the pan (the natural one has fewer calories, but it takes longer to make).

Incorporate brown rice cooked in a fried vegetables and mushrooms. Stir so that all the flavors are integrated. Garnish with parsley.

Zucchini spaghetti with pea pesto


INGREDIENTS (4 people):
- 1 large zucchini
- 1 cup fresh peas
- 1 avocado
- Peeled nuts
- Mint leaves
- 1 lemon
- 1 clove garlic
- Olive oil
- Salt
- Black pepper

Wash the zucchini well. Cut it with a mandolin, grating the zucchini lengthwise (if it is very long, cut first in half). Put the zucchini spaghetti in a bowl. Pour a good stream of lemon, a pinch of salt and black pepper.

Peel the peas. Put a saucepan on the fire with plenty of water (without salt, they will retain the color better) and cook the peas 6-8 minutes. Peel the avocado.

Put in blender glass avocado, a part of peas, mint leaves, rolled garlic, a trickle of water, soft olive oil, nuts, lemon juice, salt and pepper; shake. Add the pea pesto to the zucchini spaghetti and mix well. Add some cooked peas and decorate with some mint leaves.

Baked chicken with peaches


INGREDIENTS (4 people):
- 6 chicken ham
- 3 ripe red peaches
- 1/2 white onion
- 2 cloves of garlic
- Fresh rosemary sprigs
- Tandoori masala
- Extra virgin olive oil

Preheat the oven to 200 ° C. Wash chicken thighs. Dry very well with paper towels. Peel and cut the onion in moons. Peel and laminate the garlic. Place the chicken thighs in the oven dish and, around them, the onion and garlic cloves.

Peel and bone the peaches. Leave them in halves or cut them into wedges. Spread the peach pieces between the chicken thighs. Spray with oil and tandoori marsala. Put a bouquet of rosemary on each thigh. Tandoori marsala can be substituted for a mixture of ginger, coriander and cinnamon powder; Cumin, sweet paprika and cloves.

Put the dish in the oven. Cook for 60 minutes. Bathe the chicken occasionally with the juice it releases. Serve freshly made.

Lamb meat with mashed cauliflower


INGREDIENTS (4 people):- Lamb fillet medallions
- 1 cauliflower
- 2 cloves of garlic
- 50 g Parmesan cheese
- 100 g sour cream
- Nutmeg
- Extra virgin olive oil
- Salt
- Freshly ground black pepper
- Chives

Put a large pot on the fire With plenty of water. Add cauliflower florets. When it breaks to a boil, reduce the heat and cook until the cauliflower is tender, 20 minutes. Once cooked, drain it and pass it to a large bowl to prepare the puree.

Peel and chop the garlic cloves. Grate Parmesan cheese and incorporate both ingredients into the bowl with cauliflower. Add the cream cheese, nutmeg to taste, freshly ground black pepper and salt. Add the extra virgin olive oil and puree with the help of a fork. It is not necessary to leave a very fine puree. Sprinkle with chopped chives.

Season the meat. Put a pan on the fire with a little oil. Cook the meat to the desired point. Serve the meat with the cauliflower puree.

Quinoa, avocado and prawns salad


INGREDIENTS (4 people):
- 1 cup quinoa
- Romaine lettuce or buds to taste
- 1 avocado
- 1 cup of peas
- 1 cucumber
- 1 scallion
- 12 cooked prawns
- Olive oil
- Lemon juice
- Salt
- Black pepper

Put a pot on the fire with a glass and a half of water and quinoa. When it comes to a boil, lower the heat, cover the pot and cook 15-20 minutes, until most of the water is absorbed.

Wash, drain and cut the lettuce in julienne. Peel and cut the avocado in half. Remove the seed with the help of a spoon and remove the skin. Cut the pulp into not very large dice. Peel and cut the cucumber into thin slices. Peel and chop the onion very finely. Peel the prawns.

Place the lettuce in a bowl. Add the quinoa, cucumber, avocado, peas and prawns. Dress with salt, lemon juice and virgin olive oil; stir. Put the salad in the fridge until it is cool. When placing, grind a little black pepper.

Steamed fish fillets with salad


INGREDIENTS (4 people):- 4 white fish fillets
- Thyme
- Basil
- Coriander
- Lettuce
- Radishes
- Cherry tomatoes
- 1 purple onion
- 1 carrot
- Extra virgin olive oil
- Salt
- Pepper

Wash and dry the fish. Salpimentar to taste. Place baking paper in the steamer basket (this will allow it to be removed without breaking). Put a pot on the fire with 2 or 3 fingers of water. Place the fish in a steam basket, inside the pot. The basket can be replaced with a strainer that fits into the pot, taking care that the water does not touch it.

Put the coriander leaves, Basil and thyme on the fish. Cover and cook for 5 to 15 minutes, depending on the thickness of the fish. When soft, remove from heat. Apart the herbs.

Wash and cut the lettuce, Tomatoes and radishes. Peel and cut the onion. Peel and grate the carrot. Put in a bowl and dress with oil, vinegar and salt.