I found this recipe in It’s all Greek to me.
It’s basic baked chicken marinated in olive oil, lemon juice, and oregano. It won’t knock your socks off, but it’s a nice change from plain baked chicken.
Lemon and oregano chicken
- 2-4 chicken breasts, boneless and skinless
- 1/4 cup olive oil
- 1 tsp of dried oregano
- dash of salt
- dash of pepper
Add all of the marinade ingredients to a ziplock back and mix. Toss in the chicken breasts. Let marinate in the fridge for at least 1 hour.
Preheat oven to 350. Pour chicken and marinate into glass baking dish, cover tightly with foil, and bake for 25 minutes. Remove foil and bake for 5 more minutes.
This recipe is modified from one posted by the Fit Cook. The fish mixture is quite liquidy and it was difficult to flip the patties over. However, they tasted pretty good.
- 1 1/2 tsp olive oil
- 1/2 red pepper, diced
- 1/2 medium onion, diced
- 1 14 oz can salmon, drained
- 1 TBSP plain yogurt
- 1 egg
Heat 1 tsp of olive oil in large frying pan over medium heat. Add onions and peppers, cook until onions are just starting to brown. Put onions, peppers, salmon, yogurt, and egg into a bowl. Mix well. form into 5 patties. Add 1/2 tsp olive oil to the frying pan. Cook the patties until the bottoms are browned. Flip carefully and cook until both sides are browned.
Who doesn’t like French Toast? I stumbled on this recipe and decided to give it a try. It was pretty good for a low calorie recipe.
- 4 egg whites
- 1/4 cup milk
- 1 tsp cinnamon
- 1 splash of vanilla
- 4 slices of low calorie bread
Mix the egg whites, milk, cinnamon, and vanilla. Pour into shallow container. Heat nonstick frying pan over medium heat. Soak each side of each slice of bread for a few seconds in the egg mixture. Place in fry pan and cook until both sides are golden brown, flipping halfway through.
Using flour tortillas instead of pizza dough dramatically reduces the calories. These pizzas are very quick to put together and tasty, too.
- 1 flour tortilla (I use 8″ tortillas, but any size would work)
- 3 TBSP tomato sauce
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/2 cup of reduced fat mozzarella cheese
Preheat oven to 425 F. Assemble pizza on a cookie sheet. Bake for approximately 10 minutes or until the crust is crisp.
I’ve perfected this recipe over the years. It’s easy, healthy, and tastes good.
- 1 head of broccoli, chopped into small florets
- 1 Tbsp olive oil
- 3 gloves of garlic, minced (optional)
Preheat oven to 425. Put cookie sheet in oven when you turn it on. You want to the pan to be very hot. Mix broccoli, oil, and garlic in bowl. Remove cookie sheet from oven and spread out broccoli on cookie sheet. Put back in the oven and bake for 20 minutes.
Remove from oven and salt to taste.
I modified this recipe from the Skinnytaste Cookbook. We ate it with whole grain tortilla chips and it was delicious.
- 1 15 oz can refried beans
- 1 Tbsp chili powder
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1 10 oz can diced tomatoes and green chiles
- 1 1/2 cups shredded mexican cheese
Heat oven to 350 F. In a small bowl, mix spices with beans. Spread beans evenly in 9 inch square baking dish. Then spread drained can of tomatoes and chilies over the the beans. Place in oven for 30 minutes. Remove pan from oven and spread cheese evenly over the the tomatoes. Return to oven for a few minutes to melt the cheese.
This recipe comes from the Add A Pinch blog. The picture looked amazing, so I leapt at the opportunity to pull out my crockpot. The recipe didn’t go according to plan. I used two 1.75 lb round roasts. I cooked them on high for 1 hour and on low for 6 hours. At that point, it was dinner time. I removed the lid and stuck a fork into the meat. It was tough. Really tough. So tough that I didn’t want to eat it. We ended up eating a frozen pizza for dinner.
I wasn’t ready to abandon the meal, though. The meat cost $18 and I wasn’t going to throw it away. I did some quick internet searching and decided to cut the meat into cubes and add olive oil. I cubed the meat because some claim that all of the meat should be submerged in liquid. The olive oil was added because many said that fatty cuts of meat are needed for successful slow cooking. The round roast had some fat, but I cut if off before cooking it. I added about 1/4 cup of oil.
Then I let it cook for 4 more hours on low. And…. it worked. The meat fell apart and tasted pretty good (we ate it the next night for dinner). So, what would I do differently next time? Leave some of the fat on the meat, cut the roast into cubes, and cook much longer.
Balsamic Roast Beef
- 3-4 lb roast, cubed
- 1 cup beef broth
- 1 Tbsp worcestershire sauce
- 1 Tbsp soy sauce
- 1 Tbsp honey
- 4 garlic cloves, chopped
Add beef to slow cooker. Mix other ingredients together and pour into slow cooker. Cook on low 10 hours and add extra time if meat isn’t tender. (the original recipe said to cook for 6-8 hours on low)