What are some low-calorie healthy seafood or chicken recipes I can try?
I’m losing weight in a sensible manner, counting calories and exercising and all that but I’m beginning to get bored. I’ve lost 15 pounds so far and have another 28 or so to go before I get to my goal weight and don’t want to fall off track because I’m bored with the food.
Oh I have a bunch of good ones I found in a recipe book…
Low Calorie, Low Carb, Low Sodium, Low Sat Fat, Heart Healthy…
Grilled Orange Chicken Fingers
The simple, sweet orange glaze for the chicken can be whipped up fast; marinating time is just 15 minutes and the marinade caramelizes deliciously on the grill. Serve this with carrot sticks and baked potato wedges, tossed with herbs and olive oil.
1 pound boneless, skinless chicken breasts, trimmed
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons frozen orange juice concentrate, thawed
1 1/2 tablespoons honey
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Cut chicken crosswise into 3/4-inch-wide strips. Whisk mustard, orange juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes. Meanwhile, prepare grill or preheat the broiler. Oil the grill rack or coat a broiler pan with cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil the chicken until no longer pink in the center, 2 to 3 minutes per side. Season with salt and serve.
Per serving: 173 calories; 4 g fat (1 g sat, 1 g mono); 63 mg cholesterol; 10 g carbohydrate; 23 g protein; 0 g fiber; 341 mg sodium; 249 mg potassium.
Selenium (28% daily value), Vitamin C (15% dv).
Lemon-Pepper Catfish
Though catfish is tender enough to be quickly sautéed, its firm flesh also stands up well to the grill. This recipe works best with thicker fillets.
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1-2 teaspoons finely crushed black peppercorns
1/2 teaspoon salt
4 catfish fillets (about 1 pound total)
1 lemon, cut into 4 wedges
Whisk together lemon juice, oil, pepper and salt in a shallow nonreactive dish. Add catfish and turn to coat with marinade. Cover and refrigerate for 30 minutes. Preheat grill or broiler. Grill or broil fish on a lightly oiled rack, turning once, until the fish is opaque, about 10 minutes per inch of thickness. Serve with lemon wedges.
Per serving: 223 calories; 16 g fat (3 g sat, 9 g mono); 53 mg cholesterol; 2 g carbohydrate; 18 g protein; 0 g fiber; 351 mg sodium; 363 mg potassium.
Selenium (20% daily value), Vitamin C (16% dv).
Smoked Salmon Salad Nicoise
This twist on a classic salade Niçoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper.
8 ounces small red potatoes, scrubbed and halved
6 ounces green beans, preferably thin haricots verts, trimmed and halved
2 tablespoons reduced-fat mayonnaise
1 tablespoon white-wine vinegar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon freshly ground pepper
6 cups mixed salad greens
1/2 small cucumber, halved, seeded and thinly sliced
12 small cherry or grape tomatoes, halved
4 ounces smoked salmon, cut into 2-inch pieces
Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain. Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat. Divide the salad and smoked salmon between 2 plates.
Per serving: 291 calories; 7 g fat (1 g sat, 2 g mono); 17 mg cholesterol; 40 g carbohydrate; 19 g protein; 9 g fiber; 651 mg sodium; 1,092 mg potassium.
Nutrition bonus: Vitamin A & Vitamin C (120% daily value), Potassium (31% dv), Iron (25% dv), Calcium (15% dv), high omega-3s.
2 1/2 Carbohydrate Servings
Chicken Paprikash
Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.
1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
2 large green bell peppers, thinly sliced
1 large onion, halved and thinly sliced
2 teaspoons hot or sweet paprika
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
Sprinkle chicken with salt and pepper.
I have not counted the calorie count in this but its one of our go to healthy meals that uses Shrimp the small ones so you can have 1/4 of them with dinner.
This recipe makes enough for 4 adults or 2 adults and 2 children
1/2 lb pasta- angel hair, vermicelli, thin spaghetti, spaghetti you choose
Cook your pasta til Al Dente drain and set aside. Use 1 tablespoon roasted garlic olive oil to coat the noodles and to give flavor.
1/c ea- baby carrots halved, snow peas, pearl onions, green beans, broccoli, and any other veggie you prefer" Cut all veggies you can in to 1/2 in slices season with a bit of salt and pepper, lemon juice and a Tsp of olive oil" extra virgin".Saute all the veggies til tender but still crisp enough for a bit of crunch
1 tsp real butter or smart balance 50/50 butter blend
1 8 oz bag baby or small shrimp"pre-cooked if your interested or fresh cleaned shrimp just cook 2 minutes on each side in a skillet with 2 spritzes of cooking spray til they turn pink and curl up.
Combine pasta, veggies and if you want more flavor take a cap full of your favorite low calorie italian salad dressing and add that. Then plate the pasta and veggies, add on your shrimp and enjoy. This works just as well for leftover chicken, steak, shredded pork, shredded turkey. Be creative and enjoy.
Good luck and best wishes, Diets are very hard but you sound like your doing quite well. Keep it up
References :
Caterer, and fellow dieter
check out recipes by Elle Krieger- She has great low cal/ low fat recipes that will pair perfectly with your diet. Also, try searching hungrygirl.com for a ton of guilt-free appetizer, main course, snack and desert recipe of some of the most popular dishes.
References :
Oh I have a bunch of good ones I found in a recipe book…
Low Calorie, Low Carb, Low Sodium, Low Sat Fat, Heart Healthy…
Grilled Orange Chicken Fingers
The simple, sweet orange glaze for the chicken can be whipped up fast; marinating time is just 15 minutes and the marinade caramelizes deliciously on the grill. Serve this with carrot sticks and baked potato wedges, tossed with herbs and olive oil.
1 pound boneless, skinless chicken breasts, trimmed
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons frozen orange juice concentrate, thawed
1 1/2 tablespoons honey
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
Cut chicken crosswise into 3/4-inch-wide strips. Whisk mustard, orange juice concentrate, honey, sesame oil and pepper in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes. Meanwhile, prepare grill or preheat the broiler. Oil the grill rack or coat a broiler pan with cooking spray. Remove the chicken strips from the marinade, discarding remaining marinade. Grill or broil the chicken until no longer pink in the center, 2 to 3 minutes per side. Season with salt and serve.
Per serving: 173 calories; 4 g fat (1 g sat, 1 g mono); 63 mg cholesterol; 10 g carbohydrate; 23 g protein; 0 g fiber; 341 mg sodium; 249 mg potassium.
Selenium (28% daily value), Vitamin C (15% dv).
Lemon-Pepper Catfish
Though catfish is tender enough to be quickly sautéed, its firm flesh also stands up well to the grill. This recipe works best with thicker fillets.
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1-2 teaspoons finely crushed black peppercorns
1/2 teaspoon salt
4 catfish fillets (about 1 pound total)
1 lemon, cut into 4 wedges
Whisk together lemon juice, oil, pepper and salt in a shallow nonreactive dish. Add catfish and turn to coat with marinade. Cover and refrigerate for 30 minutes. Preheat grill or broiler. Grill or broil fish on a lightly oiled rack, turning once, until the fish is opaque, about 10 minutes per inch of thickness. Serve with lemon wedges.
Per serving: 223 calories; 16 g fat (3 g sat, 9 g mono); 53 mg cholesterol; 2 g carbohydrate; 18 g protein; 0 g fiber; 351 mg sodium; 363 mg potassium.
Selenium (20% daily value), Vitamin C (16% dv).
Smoked Salmon Salad Nicoise
This twist on a classic salade Niçoise uses smoked salmon in place of tuna and adds extra vegetables in place of hard-boiled eggs and olives. Lovely served as an untraditional brunch, special weekend lunch or light supper.
8 ounces small red potatoes, scrubbed and halved
6 ounces green beans, preferably thin haricots verts, trimmed and halved
2 tablespoons reduced-fat mayonnaise
1 tablespoon white-wine vinegar
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon dried dill
1/4 teaspoon freshly ground pepper
6 cups mixed salad greens
1/2 small cucumber, halved, seeded and thinly sliced
12 small cherry or grape tomatoes, halved
4 ounces smoked salmon, cut into 2-inch pieces
Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain. Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat. Divide the salad and smoked salmon between 2 plates.
Per serving: 291 calories; 7 g fat (1 g sat, 2 g mono); 17 mg cholesterol; 40 g carbohydrate; 19 g protein; 9 g fiber; 651 mg sodium; 1,092 mg potassium.
Nutrition bonus: Vitamin A & Vitamin C (120% daily value), Potassium (31% dv), Iron (25% dv), Calcium (15% dv), high omega-3s.
2 1/2 Carbohydrate Servings
Chicken Paprikash
Brilliant red paprika, the main seasoning in Hungarian cooking, gives this light version of chicken paprikash its color. Vary the heat by using hot, sweet or a combination of paprikas. Serve over whole-wheat egg noodles with a side of steamed broccoli and a cool fruit salad for dessert.
1 pound boneless, skinless chicken breasts, trimmed, cut into 2-inch pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 tablespoon canola oil
2 large green bell peppers, thinly sliced
1 large onion, halved and thinly sliced
2 teaspoons hot or sweet paprika
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley
Sprinkle chicken with salt and pepper.
References :
Oven Baked Barbecue Chicken Ingredients
4 boneless chicken breasts
1/3 c. water
4 chicken legs ( I usually only use the breasts)
1/2 c. sliced sweet onion
1 2/3 c. barbecue sauce (I use Sweet Baby Rays Honey BBQ-only 70 calories no fat)1/2 c. sliced green pepper
1/4 tsp. garlic powder
4 strips bacon partially cooked and broken into 1" sections (oscar meyer center cut bacon only has 4 g of fat. for 8 pieces of chicken this is only 1/2 a strip of bacon per piece of chicken.)
Instructions for Oven Baked Barbecue Chicken
Spray shallow casserole dish or pan with Pam. Remove skin from chicken, salt & pepper both sides, and place in dish. Top with onions, green peppers, and bacon. Stir together barbecue sauce & garlic powder and thin with water; pour over chicken, lifting pieces so that some sauce runs underneath chicken. Cover dish tightly with aluminum foil and bake at 350 degrees for 1 hour. Remove dish from oven. Raise oven temp. to 450. Remove aluminum foil and return dish to oven for 20 minutes, basting chicken frequently. YUM!!!
References :