So there’s this rather popular habit of keeping the best for the last, and we have imported it even into eating habits. Now that you’ve switched the low calorie meals, the question is this, can you really keep up with that habit?
When we’re talking low calorie meals, two things come to mind, the scarcity of meals, and the unsatisfying nature they come with. Before you worry too far away, here is some good news to challenge your perspective to low calorie meals. There are actually low calorie meals that are spectacular, tastes good and passes for dinner, and as such, you can still keep the best for the last.
Vegetable Beef soup recipe
This soup is some high level of awesomeness! It’s very nutritious, easy to make and tastes not time. As you can see, its a meal that is largely out of the norm. If you think you’ve been catching fun and enjoying variety with nial meals, I tell you that low calorie meals are about to put you on an adventure. Here is the recipe.
- vegetable oil: 1 tablespoon
- ground beef (at least 80% lean): 1 lb
- chopped onions: 1 cup
- garlic, finely chopped: 5 cloves
- Italian seasoning: 1 teaspoon
- pepper:½ teaspoon
- beef-flavored broth: 3 cups
- frozen mixed vegetables: 1 bag
- organic diced tomatoes, undrained: 1 can
- tomato sauce: 1 can
- Heat oil to over medium high heat in an oven
- Put the beef and onions and garlic, and let it cook for 6 minutes more or less. Either ways, you beef must be well cooked. Then drain it.
- Add the remaining things into the beef mixture in the oven
- Increase the heat to over high heat and let it boil
- Reduce the heat and let it boil lightly for about 20 minutes. Keep stirring in intervals.
- Serve your soup in 6 portion
This is another unconventional way of warping a meal around a piece like aubergine. The upside, is that this yummy portion of goodness barely even weighs 100 calories! I know right? This has got to be anther calorie cheat. The meal is quite sumptuous and calorie-wise at the same time.
- aubergines: large size, 2
- rapeseed oil: 1,tablespoon
- cumin seeds: 1 teaspoon
- onion(chopped): 1 medium size
- crushed garlic: ½ teaspoon
- crushed ginger: 1 teaspoon
- tomatoes: large size, 2
- turmeric powder: ½ teaspoon
- cumin coriander powder: 1½ teaspoons
- ground black pepper: ½ teaspoon
- crushed chillies: ½ teaspoon
- chopped fenugreek leaves: 1 tablespoon
- lemon juice: 1 teaspoon
- chopped coriander stalks and leaves: 2 tablespoons
- Wash the aubergines and prick them with a sharp knife and cook it. The cooking should be done in oven set on high heat for 20 minutes
- Get a sauce pan, heat it up and add oil, onions and the cumin seeds. Keep stir-frying till the onions are lightly brown along the edges
- Add ginger and garlic and leave to coon for another one minute
- Add all other ingredients except the lemon juice and chopped coriander and then cook for two minutes
- Now that the aubergine pulp is well cooked, get the pulp out and add the lemon juice to it. Cook the pulp for another 10 minutes, but this time on low heat.
- Add the chopped coriander and cook for another one minute.
- Serve it back into the aubergine skin.
|– of which Sugars.||6,1g|
Asian chicken salad with peanut recipe
Unlike the typical salad which comes as a side dish, this chicken salad is very satisfying. It comes with the basic salad taste, and an extra. It is very nutritious and its calories read below 200. This is a meal that you just can’t seem to get enough of, and it is very pocket friendly.
- uncooked chicken breast strips: 1 lb for stir-frying
- oriental dressing and marinade: ¾ cup
- vegetable oil: 2 teaspoons
- thinly sliced Chinese cabbage: 3 cups
- fresh baby spinach leaves: 3 cups
- sliced green onions : ¼ cup
- chopped dry-roasted peanuts: 2 tablespoons
- Get a bowl and mix the chicken strips with a quarter of the oriental dressing and toss it to coat. Leave it at room temperature to marinate for 10 minutes
- Get a skillet and heat oil on above medium high heat, until the oil is hot.
- Lift the chicken from the bowl into the hot oil. You can do away with the rest of the marinade.
- Stir fry the chicken for an average of 7 minutes or till it is brown, and the inner pinkish colour has been gotten rid of.
- Get the chicken off the heat and add the remaining half of the oriental dressing. Stir thoroughly.
- Divide the cabbage evenly in portions, then add the chicken on it. Sprinkle the chicken with your chopped onions and peanuts.
- You may add more dressing if you wish, but if not, your meal is ready to be served.
Serving Size: 1 Serving
These meals are just 3 of the many that will fit in for a perfect low-calorie dinner. Just as you’ve seen, they are very easy to make and very pocket friendly. With these meals, you in your kitchen will become like Alice in the wonderland. You’ll be amazed at how much fun stuff you can spin in your kitchen while eating healthy. Before your search continues, how about trying these first?