Low Calorie Recipes

Contains low fat recipes, weight loss journal and progress, nutrition and exercise information plus the famous one fat chef. Browse through the free online healthy recipes for cooking ideas. Food and medical information, and recipes, from a physician and professionally trained chef.

Explains how to cut calories and reduce fat in a diet. Recommendations on achieving and maintaining a healthy weight, and selection of low-calorie, reduced fat foods and beverages. Provides free diet information, and exercise plan, with an explanation of each phase including low carb diets, diet reviews, and other health information

Low Calorie Recipes:

Eggs Florentineeggs florentine

Serves: 6
Fibre 1.4g
Protein 14.5g
Fat 19.4g
Calories/serving: 244
WWpoints per serving: 4

* 1/2 recipe Cheese Sauce
* 45og/1lb fresh or Frozen spinach
* 6 eggs
* salt

1. Preheat oven to 18o°C/35o°F/gas 4.
2. Prepare the Cheese Sauce. Wash the spinach leaves in cold water, place in a saucepan with a tightly fitting lid and cook over a low heat for 2 minutes. Drain well and chop finely.
3. Place the spinach in i or 2 shallow baking dishes then make a hollow for each egg in the spinach. Break one egg into each hollow and add a pinch of salt to taste. Pour the cheese sauce over the eggs and spinach and bake for 25 minutes.

Alternative Potato Salad

Serves: 8Alternative Potato Salad
Fibre 0.9g
Protein 3.3g
Fat 19g
Calories/serving: 202
WWpoints per serving: 4

* 1 medium swede, peeled
* 1 teaspoon granular sugar substitute (optional)
* 1 tablespoon fresh lemon juice
* 6og/2 1/2oz spring onions, finely chopped
* 1 medium dill pickle, chopped
* 120g/4 1/4oz celery with leaves finely chopped
* 1 1/2 teaspoons salt
* dash paprika
* 18og/6oz mayonnaise
* 4 hard-boiled eggs, chopped

1. Cut the swede into four pieces. Drop into a saucepan of boiling water and boil until tender, which should take about 30 minutes. Drain well and cool.
2. After the swede has cooled, finely chop it and place in a salad bowl. Sprinkle with the sugar substitute, if using, and the lemon juice. Add the spring onions, pickle, celery, salt, paprika and mayonnaise. Toss well, then fold in the eggs.
3. Chill before serving.

Moroccan chickpeas with spinach

Moroccan chickpeas with spinach

SERVES: 4Moroccan chickpeas with spinach
PREPARATION TIME: 10 MINUTES
COOKING TIME: 35 MINUTES
Calories/seving: 218
WWpoints per servng: 4

* 2 medium onions, chopped
* 1 tablespoon cumin seeds
* 2 garlic cloves, crushed
* 1/2 tablespoon ground ginger
* 1/2 tablespoon ground cinnamon
* 1 tavlespoon ground coriander
* 30ml (1 1/2fl oz) vegetable stock
* 2 x400g cans chickpeas, drained
* 4 ripe tomatoes, skinned and chopped
* 250g (10oz) spinach, washed
* olive oil spray
* salt and freshly ground black pepper

1. Preheat a large frying pan or wok and spray with a little olive oil spray. Add the onions and cook for 5 minutes until browned. Stir in the cumin seeds and the garlic and cook for
a further minute.
2. Add the remaining spices and mix well. Pour in the vegetable stock, bring to simmer then stir in the chickpeas and chopped tomatoes. Simmer, uncovered, for 20 minutes. Meanwhile roughly shred the spinach, put into a large saucepan and cook for 2-3 minutes until wilted. Drain well through a sieve. Add to the chickpeas and cook for 2-3 minutes. Season with salt and black pepper, and serve.