low calorie

Roasted Brussels Sprouts

Brussels sprouts

olive oil

salt

black pepper

Green Beans with Lemon and Garlic

green beans, ends trimmed

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Oven-Baked Salmon

salmon fillet,

Coarse-grained salt

Toasted Almond Parsley Salsa,

squash,

shallot

red wine vinegar

Coarse grain salt

capers,

parsley

almonds

Herb-Marinated Pork Tenderloins

lemon juice (4 to 6 lemons)

Good olive oil

garlic (6 cloves)

rosemary leaves

thyme leaves

Dijon mustard

Kosher salt

pork tenderloins (about 1 pound each)

Marinated Chicken Breasts

garlic or onion powder, optional

salt and black pepper

chicken

Chicken and Broccoli Stir-Fry

chicken breast (about 2 breasts), cubed

scallions,

sugar

dark sesame oil

dry sherry

soy sauce

garlic,

ginger,

cornstarch

water

vegetable oil

broccoli

hoisin sauce

Ttoasted sesame seeds, for serving, optional

Jasmine rice, for serving, optional

Lemony Yogurt Pound Cake

Nonstick baking spray,

white whole wheat flour

baking powder

lemon

(2-percent) Greek yogurt

(1-percent) milk

vanilla extract

Herbed Chicken Marsala

chicken breast cutlets

whole wheat flour

chicken broth

tomatoes

rosemary

white button

sweet marsala wine

unsalted butter

flat-leaf parsley

Lentil Soup

onion

carrot

celery

lentils,

broth

coriander

toasted cumin

grains

Salmon Baked in Foil

salmon

tomatoes, chopped,

shallots

lemon juice

oregano

thyme

Pork Tenderloin with Seasoned Rub

garlic powder

cumin

Salt

pork tenderloin

garlic

Chia Seed Pudding

almond milk

plain low-fat (2 percent) Greek yogurt

chia seeds

strawberries,

almonds,

Healthy Curried Spaghetti Squash

spaghetti squash (about 2 3/4 pounds)

ginger

garam masala

honey

kosher salt,

cilantro leaves

Roasted Carrots

carrots

dill

Low-Cal Fettuccine Alfredo

all-purpose flour

low-fat (2%) milk

cream cheese

cheese,

fettuccine

pepper

Slow-Cooker Pork Tacos

ancho chiles

whole pasilla chiles

chipotles in adobo sauce

white onion,

cider vinegar

oregano,

pork

bay leaves

cinnamon

Corn tortillas, warmed,

Assorted taco toppings,

Chicken Saltimbocca

(3-ounce) chicken cutlets, pounded to evenly flatten

prosciutto

(10-ounce) box frozen chopped spinach, thawed

Parmesan

Oil and Vinegar Slaw

sack, 16 ounces, shredded cabbage mix for slaw salads

Salt and pepper

Angel Food Cake

cake flour, sifted

orange extract,

cream of tartar

Shrimp Stir-Fry

jumbo shrimp,

zucchini,

large ears of corn, kernels removed

red grape tomatoes, sliced in half lengthwise

yellow grape tomatoes, sliced in half lengthwise

basil leaves, cut in chiffonade

Parmesan shavings

Rice or pasta, for serving, optional

Three Bean and Beef Chili

onion, diced (1 cup)

red bell pepper, diced (1 cup)

carrots, diced (1/2 cup)

beef (90 percent lean)

chipotle chile in adobo sauce, seeded and minced

adobo sauce

black beans, drained and rinsed

kidney beans, drained and rinsed

pinto beans, drained and rinsed

What&#39;s better than a hearty meatloaf? This is a recipe that&#39;s easy and foolproof.  No bells and whistles - just a few ingredients including beef, egg, bread crumbs and a simple tomato-based topping.

Classic Beef Meatloaf

Beef

panko bread crumbs

ketchup, divided

Worcestershire sauce

Preheat oven to 350&#176;F. Combine Ground Beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire, garlic, thyme, pepper and salt in large bowl, mixing lightly but thoroughly. Shape beef into 8 x 4-inch loaf on rack in aluminum foil-lined broiler pan.

Place on upper oven rack in 350&#176;F oven. Bake 45 to 55 minutes, until instant-read thermometer inserted into center registers 160&#176;F; brush with remaining 1/4 cup ketchup during last 10 minutes, if desired. Let stand 10 minutes. Cut into slices.

Turn up the stove for Sunny Anderson's healthy Honey-Glazed Carrots recipe from Cooking for Real on Food Network.

Honey Glazed Carrots

baby carrots

Honey Glazed Carrots: Food Network

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.

Good but needs adjusting. First, recipe says to cook in water til TENDER.  It takes a while to get there, so I covered it to speed things along. But then at the end it says to cook 5 mins more with the honey and butter, making it TOO tender. So next time I'd cook in water, covered, BUT I'd cook til FIRM TENDER and then proceed with the butter and honey.  I don't like carrots to be TOO soft, they can feel like baby food that way. Glad I tested this one before Easter!

The only comment that I have is that an extremely talented Cordon Bleu chef that I worked for always said that “if it grows below the ground, start with cold water and if it grows above, start with boiling water.

This is a "keeper" recipe.  I served it with my Easter Dinner and the family just LOVED it!!!  I used carrots with the tops still attached, and I trimmed and peeled the whole carrots so that they looked just like the photo, and I must say, it makes for a beautiful presentation.  I cooked as directed and my carrots were PERFECTLY cooked, tender, but certainly not mushy.  They were beautiful and delicious.

Great easy recipe, husband says I can cook this every day! Thank you.

Very tasty and not too sweet because of the balanced flavors.<br />

jus made this tonite,im very pleased with the ease of this recipe yet so tasty

I loved this!  I used what I had at home, so I replaced the honey with agave syrup, butter with coconut butter, and omitted the parsley.  It came out great!

I have made these several times, always a hit.  Serving for Christmas dinner; standing rib roast and loaded baked potatoes.

I made this as a side for Thanksgiving. Everybody loved them.  I followed the recipe exactly that time but have made some slight tweaks since: I steam the carrots instead of boil them. It only takes a tiny bit more time and saves all the good nutritional content. Also, I leave the carrots slightly underdone at this stage before tossing them into the glaze mixture, as they will cook further in while in the glaze sauce and you don't want mushy carrots.  The second time I made it I also had the glaze sauce going while the carrots steamed. This way it thickened up quicker. If you wait to combine it when the carrots are done steaming then the glaze is too watery. Lastly, I also put in 1/3 less butter and it was just as good as the first time i made it. The important flavors to me were the sweetness of honey and tang of lemon.  I love this recipe 

https://www.foodnetwork.com/videos/honey-glazed-carrots-0149069

Quick as a rabbit, these honey-glazed baby carrots are ready to serve.

Honey-Glazed Carrots

I always like to have a few salads at my BBQ to balance out the heavier stuff. Cole slaw is one of the classics, and I love it, but I like to make it my own by mixing in a few Asian flavors. I use the pre-shredded coleslaw mix that comes in bags at the supermarket or for red and green shredded cabbage packaged separately. And then I dress it up with some other fresh ingredients to make an outstanding and different kind of slaw.

Asian Style Slaw

(6 large) scallions, trimmed and thinly sliced

(16-ounce) bags coleslaw mix red cabbage

red onion, thinly sliced

white vinegar

dark brown sugar

Asian sesame oil

sesame seeds, optional

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

The perfect pairing with teriyaki skirt steak and sticky rice. I added cilantro and substituted brown sugar for honey, and white vinegar with rice vinegar. Perfection!

So delicious and easy! I added cilantro. Very tasty !

I was looking for an alternative to cole slaw and this recipe rocks!  I added cilantro, sliced almonds and black sesame seeds.  Yum yum!

Really good!  It's a bit heavy on onions so tone them down if you need to.  I halved the recipe and it fed our family of 4 perfectly.  My teenage boys had seconds, said they couldn't get enough.

Great recipe!  I had a head of napa cabbage in the fridge that I used instead of traditional cabbage, and I was very pleased with the result.

We liked it wilty!!!  Made it ahead of time and let it marinade in its own juices - fear not allowing it to sit and absorb all the goodness.

Top 40 low calorie recipes from across the web

The most viewed low calorie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roasted Brussels Sprouts

Green Beans with Lemon and Garlic

Oven-Baked Salmon

Herb-Marinated Pork Tenderloins

Marinated Chicken Breasts

Chicken and Broccoli Stir-Fry

Lemony Yogurt Pound Cake

Herbed Chicken Marsala

Lentil Soup

Salmon Baked in Foil

Pork Tenderloin with Seasoned Rub

Chia Seed Pudding

Healthy Curried Spaghetti Squash

Roasted Carrots

Low-Cal Fettuccine Alfredo

Slow-Cooker Pork Tacos

Chicken Saltimbocca

Oil and Vinegar Slaw

Angel Food Cake

Shrimp Stir-Fry

Three Bean and Beef Chili

Classic Beef Meatloaf

Honey Glazed Carrots

Asian Style Slaw

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The most viewed low calorie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine