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  Low Calorie Recipes

Free Low-Calorie Recipes for Weight Loss

Baked Onions

Calorie Count : 182

Total Fat 7.9g, Cholesterol 21mg, Sodium 277mg


  • Six large onions, sliced
  • 1/3 cup honey
  • 1/4 cup butter
  • 1/2 teaspoon salt

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


  • 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

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


  • 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

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


  • 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

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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