Im in a family of 6 and a vegitarian on a diet. any meat free low cal easy to make meal ideas? (no tofu)?!
okay i need something low in calories thats easy to make for allot of people, vegitarian friendly please!. no tofu (there are kids in my house who wouldnt eat if if their lives depended on it) and id like to be something a kid would actualy eat, so nothing thats strange looking and scary to children haha!. if you have low cal snack, breakfast, lunch or dessert ideas as well (for me only, i dont cook everymeal just dinner) that would be great haha!. its hard to stay healthy in this house haha!. thanks in advance!Www@FoodAQ@Com
Answers:
*Easy Apple Cinnamon Muffins
1 cup bran
2 cup whole wheat pastry flour
1 tablespoon baking powder
? teaspoon baking soda
1 ? teaspoon cinnamon
1 cup dry sweetner (such as date sugar)
1 cup tofu milk (tofu and water blended)
? cup oil
1 cup apples, grated
? cup raisins
Place bran into a bowl!. Sift remaining dry ingredients into the bowl and stir!. In a separate bowl, mix tofu milk with oil!. Add grated apple and raisins!. Stir!. Add dry batter to the wet and mix well!. Oil muffins tins!. Fill cups ? full!. Bake in a pre-heated oven at 350F degrees for about 35-45 minutes until a toothpick comes out dry!.
This and more delicious low calorie recipes can be found in the cookbook Incredibly Delicious, Recipes for a New Paradigm by Gentle World!.
Serving size: 6-8
*Chunky Apple Oatmeal Pancakes (note: this recipe can be used by vegans)
3/4 cup whole wheat flour
1/8 cup oats
2 tablespoons oat bran
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup raisins
1/2 cup chopped apple
1 cup apple juice
Combine dry ingredients together in a bowl!. Add raisins and chopped apple!. Gently stir in juice until dry ingredients are completely moistened!. Pour batter by 1/4 cupfuls onto a nonstick skillet or griddle!. Cook until bottom is brown and spatula slips easily underneath pancake!.
Turn and brown other side!. Makes eight plump pancakes!. Maple Cream For a tasty and nourishing pancake topping, mix together equal parts of pure maple syrup and plain yogurt!.
* BREAKFAST BURRITO
1 medium zucchini, sliced
1/4 lb (or so) mushrooms, sliced
1 bunch green onions, sliced
? red or green bell pepper, seeded and diced finely
1 4 ounce carton liquid eggs substitute (like Egg Beaters)
1/2 cup non-fat cottage cheese
tortillas (optional)
“Sauté” mushrooms and zucchini in nonstick skillet, add green onion, diced peppers and heat through, pour in the egg substitute and cook until nearly set!. Add the cottage cheese and heat through, mixing well!.
Fill tortilla shells and roll into breakfast burritos!. If you would like to skip the tortillas, this would be good to eat as an omelet, too!.
*Spicy Red Pepper Risotto
1 onion, diced
3 green onions, sliced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp olive oil
1 1/3 cups arborio rice
1/4 tsp cayenne pepper
1 tsp red pepper flakes
3 cups vegetable broth
salt and pepper, to taste
Sautee; onion, green onions, bell pepper and garlic in olive oil!.
Add rice and cook for another minute!. Add red pepper and cayenne!.
After mixing thoroughly add vegetable broth, 1/2 cup at a time!.
Stir after each addition and wait until most of the liquid has been absorbed before continuing!.
Continue adding vegetable broth until it is all incorporated!.
Season with salt and pepper!.
Sprinkle with Parmesan cheese or a vegan cheese if desired!.
*Black Bean and Cheese Calzones!.
The calzone is an Italian Food, but this recipe has a little bit of a Mexican flare to it!. You can also fill Calzones with ricotta cheese and vegetables of your choice using either the marinara sauce or a garlic sauce!.
If you choose to do it that way use the recipe below and just follow the instructions on how to put it together and cook the calzone!.
1 15 ounce can black beans, drained and rinsed
1 cup of Mexican blend or pepper jack cheese
1/2 cup green enchilada sauce
1/2 cup jarred roasted red peppers, drained and chopped
1/2 cup frozen corn, thawed
2 13!.8 ounce cans pizza dough (or homemade pizza dough)
olive oil
1/4 cup parmesan cheese, grated
Preheat oven to 400 degrees!.
Prepare a large baking sheet by lining it with foil, and greasing the foil!.
Combine beans, cheese, enchilada sauce, peppers, and corn then set aside for later use!.
Spread out each pizza crust and cut in half crosswise and lengthwise to make eight pieces!.
Put half the bean mixture onto half of each portion!.
Fold the dough over and enclose the filling; seal the edges by pressing them together!.
Place on baking sheet!.
Cut slits in tops, brush lightly with oil and sprinkle with Parmesan cheese!.
Bake until browned (18-20 min)!.
These can be served with salsa, sour cream or guacamole!.
*Sugar-free Carrot Cake
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/4 cups water
1 cup dates, chopped
1 cup raisins
1 tsp cinnamon
? tsp ground ginger
? tsp ground cloves
? tsp ground nutmeg
? cup carrot, grated
? cup chopped walnuts
1/3 cup frozen orange juice concentrate, thawed
Lightly grease cake pan and set aside!.
Pre-heat oven to 350!.
In a small bowl mix together flour, baking powder, baking soda, and salt!. Set this mixture aside!.
Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan!. Bring to a boil, reduce heat, and gently simmer for 5 minutes!.
Add shredded carrots to the hot water mixture and cool!.
Once cooled add walnuts and orange juice to the carrot mixture and mix well!.
Add dry ingredients and combine!.
Pour the batter into prepared cake pan!.
Bake at 350 degrees approximately 45 minutes!.
*Penne Pasta with Cannellini Beans and Escarole
1 (16 ounce) package dry penne pasta
1 head escarole, chopped
1 (15!.5 ounce) can cannellini beans, with liquid
1 (14!.5 ounce) can diced tomatoes with garlic and onion, drained
salt and ground black pepper to taste
Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain!.
In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through!. Season with salt and pepper!. Toss with the cooked pasta to serve!.
*Pesto Vegetables
1 bag (1 pound) frozen broccoli, carrots and cauliflower
1/3 cup basil pesto
2 tablespoons grated Parmesan cheese
Cook and drain vegetables as directed on package!.
Toss vegetables and pesto!. Sprinkle with cheese!.
*Cheese Tray with Olive Rosemary Skewers
1 round (7 ounces) Gouda or Edam cheese
48 to 96 assorted large pitted or stuffed olives, drained
24 sprigs rosemary, each 4 inches long
1 1/2 pounds assorted cheeses
Assorted crackers, if desired
Remove paper and wax from cheese round!. Place cheese round on center of 12- to 14-inch platter!. Thread 2 to 4 olives on each rosemary sprig!. Insert sprigs into cheese round!.
Cut assorted cheeses into slices and shapes, such as triangles, squares, cubes and sticks; arrange around cheese round!. Serve with crackers!.
*Crunchy Lemon-Pepper Vegetables
1 bag (1 lb) frozen cauliflower nuggets, carrots and pea pods
1 1/4 cups Country? Corn Flakes cereal, coarsely crushed (1/2 cup)
1 tablespoon butter or margarine, melted
1/2 teaspoon lemon-pepper seasoning
Cook frozen vegetables as directed on package; drain well!.
Just before serving, in small bowl, mix crushed cereal, butter and lemon-pepper seasoning!. Sprinkle over vegetables; stir to coat!. Serve immediately!.
U can try these links
http://www!.recipezaar!.com/recipes!.php!?ca!.!.!.
http://allrecipes!.com/Recipes/Everyday-C!.!.!.
http://www!.bettycrocker!.com/recipes/reci!.!.!.
ENJOY :-)Www@FoodAQ@Com
1 cup bran
2 cup whole wheat pastry flour
1 tablespoon baking powder
? teaspoon baking soda
1 ? teaspoon cinnamon
1 cup dry sweetner (such as date sugar)
1 cup tofu milk (tofu and water blended)
? cup oil
1 cup apples, grated
? cup raisins
Place bran into a bowl!. Sift remaining dry ingredients into the bowl and stir!. In a separate bowl, mix tofu milk with oil!. Add grated apple and raisins!. Stir!. Add dry batter to the wet and mix well!. Oil muffins tins!. Fill cups ? full!. Bake in a pre-heated oven at 350F degrees for about 35-45 minutes until a toothpick comes out dry!.
This and more delicious low calorie recipes can be found in the cookbook Incredibly Delicious, Recipes for a New Paradigm by Gentle World!.
Serving size: 6-8
*Chunky Apple Oatmeal Pancakes (note: this recipe can be used by vegans)
3/4 cup whole wheat flour
1/8 cup oats
2 tablespoons oat bran
1/2 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup raisins
1/2 cup chopped apple
1 cup apple juice
Combine dry ingredients together in a bowl!. Add raisins and chopped apple!. Gently stir in juice until dry ingredients are completely moistened!. Pour batter by 1/4 cupfuls onto a nonstick skillet or griddle!. Cook until bottom is brown and spatula slips easily underneath pancake!.
Turn and brown other side!. Makes eight plump pancakes!. Maple Cream For a tasty and nourishing pancake topping, mix together equal parts of pure maple syrup and plain yogurt!.
* BREAKFAST BURRITO
1 medium zucchini, sliced
1/4 lb (or so) mushrooms, sliced
1 bunch green onions, sliced
? red or green bell pepper, seeded and diced finely
1 4 ounce carton liquid eggs substitute (like Egg Beaters)
1/2 cup non-fat cottage cheese
tortillas (optional)
“Sauté” mushrooms and zucchini in nonstick skillet, add green onion, diced peppers and heat through, pour in the egg substitute and cook until nearly set!. Add the cottage cheese and heat through, mixing well!.
Fill tortilla shells and roll into breakfast burritos!. If you would like to skip the tortillas, this would be good to eat as an omelet, too!.
*Spicy Red Pepper Risotto
1 onion, diced
3 green onions, sliced
1 red bell pepper, diced
3 cloves garlic, minced
1 tbsp olive oil
1 1/3 cups arborio rice
1/4 tsp cayenne pepper
1 tsp red pepper flakes
3 cups vegetable broth
salt and pepper, to taste
Sautee; onion, green onions, bell pepper and garlic in olive oil!.
Add rice and cook for another minute!. Add red pepper and cayenne!.
After mixing thoroughly add vegetable broth, 1/2 cup at a time!.
Stir after each addition and wait until most of the liquid has been absorbed before continuing!.
Continue adding vegetable broth until it is all incorporated!.
Season with salt and pepper!.
Sprinkle with Parmesan cheese or a vegan cheese if desired!.
*Black Bean and Cheese Calzones!.
The calzone is an Italian Food, but this recipe has a little bit of a Mexican flare to it!. You can also fill Calzones with ricotta cheese and vegetables of your choice using either the marinara sauce or a garlic sauce!.
If you choose to do it that way use the recipe below and just follow the instructions on how to put it together and cook the calzone!.
1 15 ounce can black beans, drained and rinsed
1 cup of Mexican blend or pepper jack cheese
1/2 cup green enchilada sauce
1/2 cup jarred roasted red peppers, drained and chopped
1/2 cup frozen corn, thawed
2 13!.8 ounce cans pizza dough (or homemade pizza dough)
olive oil
1/4 cup parmesan cheese, grated
Preheat oven to 400 degrees!.
Prepare a large baking sheet by lining it with foil, and greasing the foil!.
Combine beans, cheese, enchilada sauce, peppers, and corn then set aside for later use!.
Spread out each pizza crust and cut in half crosswise and lengthwise to make eight pieces!.
Put half the bean mixture onto half of each portion!.
Fold the dough over and enclose the filling; seal the edges by pressing them together!.
Place on baking sheet!.
Cut slits in tops, brush lightly with oil and sprinkle with Parmesan cheese!.
Bake until browned (18-20 min)!.
These can be served with salsa, sour cream or guacamole!.
*Sugar-free Carrot Cake
2 cups whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/4 cups water
1 cup dates, chopped
1 cup raisins
1 tsp cinnamon
? tsp ground ginger
? tsp ground cloves
? tsp ground nutmeg
? cup carrot, grated
? cup chopped walnuts
1/3 cup frozen orange juice concentrate, thawed
Lightly grease cake pan and set aside!.
Pre-heat oven to 350!.
In a small bowl mix together flour, baking powder, baking soda, and salt!. Set this mixture aside!.
Combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg in a small saucepan!. Bring to a boil, reduce heat, and gently simmer for 5 minutes!.
Add shredded carrots to the hot water mixture and cool!.
Once cooled add walnuts and orange juice to the carrot mixture and mix well!.
Add dry ingredients and combine!.
Pour the batter into prepared cake pan!.
Bake at 350 degrees approximately 45 minutes!.
*Penne Pasta with Cannellini Beans and Escarole
1 (16 ounce) package dry penne pasta
1 head escarole, chopped
1 (15!.5 ounce) can cannellini beans, with liquid
1 (14!.5 ounce) can diced tomatoes with garlic and onion, drained
salt and ground black pepper to taste
Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain!.
In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through!. Season with salt and pepper!. Toss with the cooked pasta to serve!.
*Pesto Vegetables
1 bag (1 pound) frozen broccoli, carrots and cauliflower
1/3 cup basil pesto
2 tablespoons grated Parmesan cheese
Cook and drain vegetables as directed on package!.
Toss vegetables and pesto!. Sprinkle with cheese!.
*Cheese Tray with Olive Rosemary Skewers
1 round (7 ounces) Gouda or Edam cheese
48 to 96 assorted large pitted or stuffed olives, drained
24 sprigs rosemary, each 4 inches long
1 1/2 pounds assorted cheeses
Assorted crackers, if desired
Remove paper and wax from cheese round!. Place cheese round on center of 12- to 14-inch platter!. Thread 2 to 4 olives on each rosemary sprig!. Insert sprigs into cheese round!.
Cut assorted cheeses into slices and shapes, such as triangles, squares, cubes and sticks; arrange around cheese round!. Serve with crackers!.
*Crunchy Lemon-Pepper Vegetables
1 bag (1 lb) frozen cauliflower nuggets, carrots and pea pods
1 1/4 cups Country? Corn Flakes cereal, coarsely crushed (1/2 cup)
1 tablespoon butter or margarine, melted
1/2 teaspoon lemon-pepper seasoning
Cook frozen vegetables as directed on package; drain well!.
Just before serving, in small bowl, mix crushed cereal, butter and lemon-pepper seasoning!. Sprinkle over vegetables; stir to coat!. Serve immediately!.
U can try these links
http://www!.recipezaar!.com/recipes!.php!?ca!.!.!.
http://allrecipes!.com/Recipes/Everyday-C!.!.!.
http://www!.bettycrocker!.com/recipes/reci!.!.!.
ENJOY :-)Www@FoodAQ@Com
http://www!.fatfreevegan!.com
Try out this site!. There's a woman who has a blog on it who posts a lot of recipes, and she has a kid, so most of them are "kid friendly"!. There are also a lot of user-submitted recipes!. All the recipes are low-fat or fat-free, and generally low in calories as well!.Www@FoodAQ@Com
Try out this site!. There's a woman who has a blog on it who posts a lot of recipes, and she has a kid, so most of them are "kid friendly"!. There are also a lot of user-submitted recipes!. All the recipes are low-fat or fat-free, and generally low in calories as well!.Www@FoodAQ@Com
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Try here
http://goveg!.com/Www@FoodAQ@Com
http://goveg!.com/Www@FoodAQ@Com