UNDER From 100-Calorie Snacks to 500-Calorie
Entres500 Balanced and Healthy Recipes
the Whole Family Will Love! Lynette Rohrer Shirk
with Nicole Cormier, RD, LDN
CONTENTS
INTRODUCTION
Lets face it, what we all really want is simplicityfast and easy dishes that taste great and keep the weight off.
500 Under 500 delivers just that in an easy-to-follow format. With hundreds of recipes all under 500 calories, this cookbook allows you to eat just about anything while maintaining a 1,200- to 1,500-calorie-a-day regimen. From mouthwatering breakfast treats like Sunday Morning French Toast and RaspberryAlmond Milk Frappe to filling dinners like Sirloin Meatballs in Sauce and Sesame-Crusted Chicken, youll never have to give up your favorite meals or sacrifice taste to achieve your weight-loss goals. Simply put, you can have your cake and eat it too! In each chapter, you will also find ways to reduce calories and fat content in your foods and recipes by cooking with seasonings to add flavor instead of fat. Best of all,
500 Under 500 will show you that healthy meals dont have to be bland or boring, and that preparing satisfying and low-calorie recipes is easier than you think.
So what are you waiting for? Get closer to reaching your weight-loss goals with these healthy and delicious meals! Happy eating!
CHAPTER 1
Breakfast
OATMEAL RAISIN SCONES CALORIES: 375 SERVES 6
1 CUPS ROLLED OATSCUP ALL-PURPOSE FLOUR2 TABLESPOONS WHEAT GERM3 TABLESPOONS SUGARTEASPOON SALT1 TEASPOONS BAKING POWDER6 TABLESPOONS COLD, UNSALTED BUTTER, CUT IN PIECES2 EGGSCUP BUTTERMILKTEASPOON VANILLA1 CUP RAISINS1 EGG WHITE2 TABLESPOONS RAW SUGAR1. Preheat oven to 400F. Line a baking pan with parchment paper or spray lightly with oil. Grind half of the oatmeal into flour in a food processor.
2. Combine remaining oats, oat flour, all-purpose flour, wheat germ, sugar, salt, baking powder, and butter in a food processor with a metal blade. Process until mixture resembles cornmeal.
3.
In a large bowl whisk together eggs, buttermilk, and vanilla. Stir in raisins with a spatula or wooden spoon.
4. Add dry ingredients and fold in with spatula. Drop scones into rounds onto prepared baking sheet.
5. Brush scones with egg white and sprinkle with raw sugar. Bake for 15 minutes.
PER SERVING:Fat: 2 g
Protein: 8 g
Carbohydrates: 44 g
Sugar: 37 g
BLACKBERRY-MANGO SMOOTHIE CALORIES: 235 SERVES 2
BANANA1 CUP FROZEN MANGO CUBES1 CUP BLACKBERRIESCUP VANILLA FROZEN YOGURTCUP ORANGE JUICE1 TEASPOON HONEY1.
Place all ingredients in a blender and blend until smooth.
2. Pour into two glasses and serve as a quick breakfast.
PER SERVING:Fat: 3 g
Protein: 4 g
Carbohydrates: 53 g
Sugar: 39 g BLUEBERRY-LEMON SMOOTHIE CALORIES: 261 SERVES 2
BANANA1 CUP FROZEN BLUEBERRIES1 CUP LEMON YOGURTCUP GRAPE JUICE1 TEASPOON HONEY1. Place all ingredients in a blender and blend until smooth.
2. Pour into two glasses and serve as a quick breakfast.
PER SERVING:Fat: 2.5 g
Protein: 6 g
Carbohydrates: 57 g
Sugar: 46 g
Blueberry Heaven The United States produces 95 percent of the worlds supply of blueberries. Maine produces the bulk of U.S. blueberries, followed by other northeastern states and Oregon.
Many farms in these regions allow you to pick your own berries when theyre in season. Blueberry-Lemon Smoothie
STRAWBERRY-BANANA SMOOTHIE CALORIES: 248 SERVES 2
1 BANANA1 CUP FROZEN STRAWBERRIES, CUT UP1 CUP VANILLA FROZEN YOGURTCUP ORANGE JUICE1 TEASPOON HONEY1. Place all ingredients in a blender and blend until smooth.
2. Pour into two glasses and serve as a quick breakfast.
PER SERVING:Fat: 4 g
Protein: 4 g
Carbohydrates: 50 g
Sugar: 37 g
Strawberry-Banana Smoothie SMOOTHIE WITH CHOCOLATE AND COFFEE CALORIES: 200 SERVES 2
2 TABLESPOONS INSTANT ESPRESSO, DISSOLVED IN 2 TABLESPOONS HOT WATER2 TABLESPOONS DUTCH PROCESS COCOA, DISSOLVED IN COLD WATER1 PACKAGE SUGAR SUBSTITUTE, OR TO TASTECUP OAT BRAN1 CUPS PLAIN, LOW-FAT YOGURT1 TABLESPOON ANISETTE LIQUEUR (OPTIONAL)6 ICE CUBES1. When the espresso and cocoa are dissolved, blend all ingredients in the blender and serve.
PER SERVING:Fat: 3 g
Protein: 16 g
Carbohydrates: 36 g
Sugar: 19 g
BANANA-KIWI SMOOTHIE CALORIES: 237 SERVES 2
1 BANANA, PEELED, CUT IN 2 SEGMENTS4 KIWI FRUIT, PEELED, CUT IN HALVESJUICE OF 1 LIME1 CUPS ORANGE JUICE2 TABLESPOONS OAT BRAN OR KASHI4 ICE CUBES4 DROPS HOT SAUCE (OPTIONAL)1. Place the banana, kiwi, lime juice, and orange juice in the blender and pure.
Add the rest of the ingredients and blend until smooth. Serve chilled.
PER SERVING:Fat: 1 g
Protein: 10 g
Carbohydrates: 65 g
Sugar: 22 g RASPBERRYALMOND MILK FRAPPE CALORIES: 149 SERVES 2
1 CUP FROZEN RASPBERRIESCUP ALMOND MILKTEASPOON ALMOND EXTRACT1 TEASPOON HONEYCUP VANILLA FROZEN YOGURT1. Place all ingredients in a blender and blend until smooth.
2. Pour into two glasses and serve as a quick breakfast.
PER SERVING:Fat: 3.5 g
Protein: 4.5 g
Carbohydrates: 28 g
Sugar: 22 g
Raspberry-Almond Milk Frappe
CORNMEAL GRITS CALORIES: 176 SERVES 4
4 CUPS WATER1 TEASPOON SALT1 CUP POLENTA MEAL2 TABLESPOONS BUTTER1. Put water and salt in a saucepan and bring to a boil.
2. Gradually add polenta and stir constantly over medium-low heat until it has thickened, about 15 minutes.
Stir in butter.
3. Serve immediately for soft grits or pour into a greased loaf pan and let cool. When cool, grits can be sliced and fried or grilled.
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