| Free Low-Calorie Recipes for Weight
Loss
Baked Onions
Calorie Count : 182
Total Fat 7.9g, Cholesterol 21mg, Sodium 277mg
Ingredients:
- Six large onions, sliced
- 1/3 cup honey
- 1/4 cup butter
- 1/2 teaspoon salt
Instructions:
Preheat oven to 425-degrees. In a saucepan
at medium heat, heat honey, butter and salt. Grease
a baking dish; Arrange onions and pour honey mixture
over them. Bake 45 minutes until onions are tender and
golden brown. Recipe makes six servings.
Chocolate Mint Brownies
Calorie Count : 94
Fat: 6g, Sodium: 43g
Ingredients:
- 4 ounces unsweetened chocolate, divided
- 1/2 cup plus 3 tablespoons butter or margarine,
softened, divided
- 1 cup sugar
- Two eggs, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 cup coarsely chopped pecans
- 1 teaspoon peppermint extract, divided
- 1/8 teaspoon salt
- 1 cup confectioners' sugar
- 1 tablespoon half-and-half or evaporated milk
- 40 Servings
Instructions:
Preheat the oven to 350-degrees. Combine 2-ounces
of the chocolate and 1/2-cup of the butter in a large
microwave-safe dish. Microwave on high for 1-1/2 to
2 minutes or until blended, stirring halfway through
the cooking process. Cool slightly. Stir in the sugar
and eggs. Add the flour, pecan, 1/4-teaspoon of the
flavoring and salt and mix well. Spoon into a greased
7 x 11-inch baking pan. Bake for 20 minutes or until
a wooden pick inserted in the center comes out clean.
Cool in the pan on a wire rack. Mix the confectioner's
sugar, half-and-half, 2-tablespoons of the remaining
butter and the remaining 3/4-teaspoon flavoring in a
large mixing bowl until smooth. Spread over the brownie
layer. Chill for 30 minutes or until set. Combine the
remaining 2-ounces chocolate and remaining 1-tablespoon
butter in a small microwave-safe dish. Microwave on
high for 1 to 1-1/2 minutes or until blended, stirring
halfway through the cooking process. Drizzle over the
top, spreading evenly to cover the surface. Chill until
set. Cut into 1-1/2 inch squares.
Orange Spice Coffee Cake
Calorie Count : 155
Fat: 5G, Carbohydrates: 25g, Cholesterol: 0mg, Protein:
3G, Sodium: 315mg
Ingredients:
- 2-1/4 cups light Bisquick
- 1/2 teaspoon baking powder
- 1/2 cup granulated sugar
- 1/2 tsp. baking soda
- Two packets sweetener
- Granulated sugar substitute
- 1/4 teaspoon ground ginger
- 2 tablespoons grated orange peel
- 1/4 cup skim buttermilk
- 1/2 cup unsalted reduced-calorie margarine
- 1/4 cup liquid egg substitute
- 3/4 teaspoon ground cinnamon
- 2 tablespoons orange juice
- 12 servings
Instructions:
Preheat oven to 350-degrees.In a large bowl,
combine Bisquick , sugar, sweetener and orange peel.
With a pastry blender or two knives used scissor fashion,
cut in margarine until mixture resembles coarse crumbs.
Remove 1/2-cup and set aside. To remaining mixture add
cinnamon, baking powder, baking soda and ginger. In
another small bowl, whisk together buttermilk, egg substitute
and orange juice. Add to crumb mixture in large bowl;
mix until just combined. Spray a 9-inch round baking
pan with non-stick cooking spray. Spread batter evenly
into the pan. Sprinkle reserved crumbs on top of batter.
Bake 35-40 minutes or until toothpick inserted in center
comes out clean. Cool on rack for 15 minutes. Invert
cake onto rack and cool completely.
Chocolate Pizza
Calorie Count : 293
Fat: 17g, Carbohydrates: 22g, Sodium: 47mg
Ingredients:
- 2 cups semisweet chocolate morsels
- 16 ounces white almond bark, divided
- 1 cup crisp rice cereal
- 1 cup peanuts
- 2 cups miniature marshmallows
- One, (6 ounce) jar red maraschino cherries, drained,
cut into halves
- 2 tablespoons drained green maraschino cherry quarters
- 1/2 cup shredded coconut
- 1 teaspoon olive oil
- 20 servings
Instructions:
Combine the chocolate morsels and 14-ounces
of the almond bark in a heavy 2-quart saucepan. Cook
over low heat until smooth, stirring constantly. Remove
from heat. Add the cereal and peanuts and mix well.
Stir in the marshmallows. Spread in a greased 12-inch
pizza pan. Top with the cherries. Sprinkle with the
coconut. Combine the remaining two ounces almond bark
and oil in a 1-quart saucepan. Cook over low heat until
smooth, stirring constantly. Drizzle over the chocolate
mixture. Chill, covered, until set. Store at room temperature.
Bedeviled Eggs
Calorie Count : 45
Fat 3 g, Cholesterol 107 mg, Sodium 55 mg
Ingredients :
- 2 tablespoon chives, or scallions, chopped
- 1/2 cup fresh bread crumbs, (not dry)
- 1 tablespoon freshly ground black pepper, to taste
- 12 large eggs
- 1 teaspoon paprika, for garnish
- 1/4 cup reduced-fat sour cream
- 12 Servings
Instructions :
s Lightly tap each egg with the back of a spoon to make
a hairline crack. Place the eggs in a large saucepan
and cover with cold water. Bring to a simmer and cook
over medium heat for 9 minutes. (Start timing as soon
as the water begins to simmer.) Drain immediately and
set the pan and eggs under cold running water for 1
minute. Drain again and vigorously shake the eggs in
the pan to loosen the sells. Peel the eggs and slice
in half lengthwise. Scoop out yolks, reserving half
for another use. Set aside the whites. In a small bowl,
mash the remaining yolks. Mix in bread crumbs, sour
cream, chives or scallions and mustard. Season with
salt and pepper. Spoon the yolk mixture into the hollows
in the egg whites and garnish with a sprinkling of paprika.
Arrange on a platter.
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