Diet Recipes: Glazed Beets,
To prepare place margarine into non-stick pan and allow to melt on low heat. Squeeze the juice of the orange into the pan on the margarine and add the peel along with the brown sugar. Dissolve the cornstarch in the water and add to the hot orange juice mixture. Add the beets and stir to coat.
Recipe makes three servings at about 75 calories per serving.
While common green cabbage can be used in this recipe, the red is so pretty and marries well in flavor with the apple.
It's good to add a little color to your weight loss plan, but feel free to go green if you wish. It's also a pretty color.
3 cups of red cabbage, shredded and left in raw stage
1 cup of finely chopped apple with peeling and seeds removed
1 Tablespoon of Extra Virgin Olive Oil
2 Tablespoons of Light Brown Sugar (use the Splenda version to save more calories)
1/4 to 1/2 Teaspoon of Caraway Seeds (adjust to taste)
1/4 cup of distilled white vinegar
1/4 cup of water
Combine the following in a non-stick pan: vinegar, oil, caraway seed, brown sugar, water, salt and cracked pepper. When mixture has heated, add the cabbage and apple. Cover with lid and cook for until the cabbage is tender.
This recipe contains about 75 calories per serving and makes 6 generous servings and in minimal in dietary fat content.
This lower calorie Eggplant Parmesan recipe is so easy to prepare and makes use of the healthy eggplant. It goes well with the glazed beets and red slaw recipes above.
1 small eggplant - or about 1 pound, sliced into 1/4" rounds
1 large egg, beaten and set aside in a small bowl
1/3 cup of all-purpose flour also set aside in a separate small bowl; this will be used for dredging the eggplant
1/4 cup of Extra Virgin Olive Oil
1/2 cup of grated skim based mozzarella cheese - or your favorite fat reduced white cheese; you can also use Parmesan if desired
1 cup of your favorite marinara sauce
Eggplant is like potatoes in that air causes the flesh to turn an unsightly brown, so we'll need to work fast. And luckily, this recipe goes together very quickly.
Dredge the eggplant rings in the egg liquid, then into the flour. Place into skillet holding olive oil. Fry on both sides; drain on paper towels to remove any excess oil. Arrange the eggplant on a pan. Top each round with the marinara sauce. Add the shredded cheese and place into a preheated 400 degree oven until the cheese is melted.
To add even more flavor to the recipe try adding the following ingredients to the prepared marinara sauce: sauteed celery, mushrooms, onion or bell peppers. Drained sliced black olives or drained capers.
Makes four very generous servings for about 300 calories each and 20 grams of fat. When served with the beets and red slaw, total calories equal about 450 calories. Continue
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