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Low Calorie Recipes
According to the American Dietetic Association, consumers can enjoy a range of nutritive and non-nutritive sweeteners when consumed in moderation and within the context of a diet consistent with the Dietary Guidelines for Americans.
In the 1970s, some scientists suggested that food additives or colors may be linked to childhood hyperactivity. Since that time, well-controlled studies have been conducted and have produced no evidence that food additives or colors cause hyperactivity or learning disabilities in children. In 1982, the Consensus Development Panel of the National Institutes of Health (NIH) concluded that there was no scientific evidence to support the claim that additives or colorings cause hyperactivity. Subsequent scientific studies continue to support the NIH panel’s conclusion.
These 3 low calorie meals make the most of Autumn veggies. Quick and easy to make, they don't taste like diet food. Try these low calorie recipes to give your taste buds a treat.
With the last of the Summer's produce and the first of the Winter's harvest all available fresh in the shops, now is the time to enjoy them at their best.
Make the most of the abundance of Autumnal vegetables available during September with our three tasty low calorie main meals. Each of our recipes is based on a mouth-watering combination of roasted Mediterranean vegetables - and all three are less than 350 calories a serving! Try our three tasty dishes:
Roasted Vegetable Lasagne
A tasty alternative to the traditional, our roasted vegetable lasagna is so deliciously tasty, you won't believe its only 350 calories a serving!
Ingredients:
1 Medium Aubergine
2 Courgettes
½ Tsp Salt
400g Cherry Tomatoes
1 Medium Yellow Pepper
1 Medium Onion
2 Cloves Garlic
1½ Tbsp Olive Oil
Freshly Ground Black Pepper
25g Sauce Flour
500ml Skimmed Milk
30g Parmesan Cheese
9 Sheets Lasagne Verdi
60g Mozzarella
Method
Wash, top and tail the aubergine and courgettes. Cut into 2cm (3/4") cubes. Pop in a colander, and sprinkle with salt; shaking well to coat all the vegetables. Set aside. Using the point of a sharp knife carefully prick each tomato, to just break the skin.
Pour boiling water into a glass bowl and, using a spoon, add 5-6 tomatoes. Once the skins split, remove them from the water; leave to cool for a few seconds; then peel the skins off and pop the skinned tomatoes in the roasting tray. Repeat until all tomatoes skinned. (Don't be tempted to add them all at once!)
Pre-heat oven to 190°C
Quarter and seed the pepper; peel and halve the onion - cut them both into 2cm (3/4") cubes and add to the roasting tray.
Tip the aubergine and courgettes onto a bed of paper towel and, using more paper towel, dap the excess moisture away. Add them to the roasting tray.
Sprinkle the crushed garlic and freshly ground black pepper over the vegetables. Drizzle the oil over the top, and pop in the oven for 40 minutes (until the edges are charred brown)
Meanwhile, mix the sauce flour with the milk. Heat in a saucepan over a medium heat, stirring continuously, until the sauce begins to bubble and thicken. Reduce the heat to a simmer; continue stirring for a further 2 minutes. Remove from the heat and stir in the grated Parmesan (reserving a little for the top)
Once the vegetables are roasted assemble the layers of lasagna in an ovenproof dish:
1/4 Sauce
1/3 Roasted Vegetables
1/3 Mozzarella
3 Sheets Lasagne
Repeat the layers twice more and top with the remaining 1/4 sauce, and the reserved Parmesan.
Return to the oven and roast for 25-30 minutes.
Serve with a green leafy salad
Vegetable & Turkey Fajitas
A tasty dish that's quick to prepare, our vegetable and turkey fajitas make a great mid week low calorie meal. Make them without the turkey for a tasty vegetarian alternative!
Tuna Medley with Roasted Vegetables
This low calorie recipe comes from WLR member, Fiona J. If you like a bit of zing in your dinner, this one's for you.
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