romantic meals that are healthy and VERY diet friendly?
AMber M asked:
I want to look like the perfect house wife tom. night when my BF comes in…but I need something low fat to go w/ my diet. THANKS!
I want to look like the perfect house wife tom. night when my BF comes in…but I need something low fat to go w/ my diet. THANKS!
Tags: Bf, Low Fat, Romantic Meals
November 10th, 2008 at 1:40 am
Lamb with rosemary, baby peas, new potatoes, salad, and some bread to go with it.
Or make a roasted/grilled chicken salad with some toasted cheese bread.
Or, chicken ceasar salad, and some mixed fruit with cool whip. light, easy, and sweet.
Have fun on your date!
November 10th, 2008 at 9:54 pm
I know this will sound a little out there but how about you try sushi. It may look hard to make but its really not. Sushi is also totaly diet friendly. I hope I was some sort of help to you.
November 12th, 2008 at 8:16 pm
Baked skinless chicken ****** (lots of seasoning so it tastes good). A garden salad with oil and vinegar dressing and steamed veggies with lemon juice over them instead of butter. Dessert could be a nice fresh fruit platter with vanilla yogurt to dip it in.
November 15th, 2008 at 12:34 pm
Rosted chicken – remove the skin from yours
baked aspargus (on a cookie sheet with olive oil drizzled on
and salt & pepper. Test after 7 min. on 350 degrees).
herbed rice or broccoli
spinach salad
sliced orange for color
Pick what goes on the plate for color! Something green, light colored or white, and something either red, yellow, or orange. This is why I suggest the sliced curled orange.
Yes, you can have dessert. Here’s a good one:
Ginger Tea Cake
2 cups flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon fine salt
1 cup canned pure pumpkin puree
1/4 cup reduced-fat buttermilk
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, at room temperature
1 packed cup light brown sugar
2 large eggs, at room temperature
1/4 cup finely chopped crystallized ginger
Confectioners’ sugar, optional
Position a rack in the lower third of the oven and preheat to 350 degrees F.
Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter–which will be thick–by hand with a rubber spatula.
Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners’ sugar, if desired or a dollup of fat-free or light Cool Whip. Serve with hot tea or coffee.
Nutrition Information
Nutritional Analysis per serving Calories 139
Fat 3 grams Saturated Fat 2 grams
Carbohydrates 26 grams Fiber 1 gram
Protein 2 grams
Copyright 2005 Television Food Network, G.P.
November 17th, 2008 at 4:05 pm
Raw Oyster cocktail
Oyster Soup
Oyster , creamed
Good luck, it should be nice
.
November 18th, 2008 at 1:21 pm
Eggplant and Lamb Stew
With lots of veggies and lamb is fairly healthy- but would please your romantic date as well
INGREDIENTS
2 tablespoons butter
1 1/2 pounds lamb shoulder
2 large eggplants, peeled and chopped
2 large tomatoes, chopped
2 large onions, chopped
2 green bell peppers, chopped
10 cloves garlic, chopped
1 tablespoon tomato paste
1/2 cup water
1 teaspoon allspice
2 teaspoons salt
1 teaspoon ground black pepper
DIRECTIONS
In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist
November 20th, 2008 at 10:41 pm
Make a big green salad with lots of veggies and a low fat dressing. Add croutons to his. make two baked potatoes and load his- put some low fat butter substitute on your, or low fat sour cream. Cook a couple steaks- but cut about 2/3 of yours off before you plate it- and put it in the refrigerator. Make him steak and eggs in the morning!
November 21st, 2008 at 11:05 pm
Hey i found this for you hope this helps:
WebMD Weight Loss Clinic’s Sweetheart Menu
Spinach Squares (recipe below)
Soy nuts
Quick Vegetable Bean Salad (recipe below)
Roasted Pecan Salmon (recipe below)
Steamed brown rice
Medley of steamed vegetables
Yogurt Parfait (recipe below)
Glass of red wine
Bon Appetit!
Spinach Squares
By Elaine Magee
1 egg
1/4 cup egg substitute
1/2 cup low-fat milk
1 cup unbleached or all-purpose flour (whole wheat can be substituted for half of the flour)
1 tsp salt
1 tsp baking powder
2 tbsp butter or canola margarine, melted
1/3 cup fat-free or light sour cream
8 oz reduced fat Monterey Jack cheese, cut into 1/2-inch cubes
2 10-ounce boxes frozen chopped spinach, thawed and drained (gently squeeze excess water with hands)
Preheat oven to 325 degrees. Coat a 9×9-inch baking dish with canola cooking spray.
Beat egg, egg substitute, milk, flour, salt, baking powder, melted butter, and sour cream in mixing bowl on medium-low speed until smooth batter has formed.
Stir in cheese cubes and spinach. Pour into prepared pan, spread evenly with spatula, and bake about 35 minutes. Test center to make sure it isn’t runny. Let sit about 10 minutes before serving.
Cut the spinach squares after they come out of the oven, then keep them refrigerated. Just eat them cold as a snack or warm what you need in the microwave. These are a low-calorie, higher protein snack with only 17 grams of carbohydrate per serving.
Yield: Makes 9 side servings or snacks
Nutritional Information: per serving: 188 calories, 12.5 g protein, 17 g carbohydrate, 8 g fat, 4.5 g saturated fat, 45 mg cholesterol, 2 g fiber, 525 mg sodium. Calories from fat: 38%.
Quick Vegetable Bean Salad
By Elaine Magee
3 cups baby carrots, diced, or thinly sliced carrots
3 cups broccoli florets cut into bite-sized pieces
15 oz can kidney beans, drained and rinsed well
1/2 cup finely chopped mild onion (use less if desired)
1/2 cup 1/3-less-fat bottled vinaigrette made with canola or olive oil (I use Seven Seas 1/3 less fat Red Wine Vinaigrette with canola)
6 oz can albacore tuna canned in water (optional)
Add carrot pieces to microwave-safe covered dish with 1/4 cup water and cook on HIGH about 3-5 minutes (or until just barely tender). Drain well and add to medium-sized serving bowl.
Add broccoli pieces to microwave-safe covered dish with 1/4 cup water and cook on HIGH about 3-5 minutes (or until just barely tender). Drain well and add to medium-sized serving bowl.
Add beans, chopped onion, and vinaigrette (and tuna if desired) to serving bowl and toss well to blend.
Roasted Pecan Salmon
By Kathleen Zelman
4 salmon filets (4-6 oz. each)
Salt and pepper to taste
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons seasoned breadcrumbs
2 tablespoons chopped pecans
1 teaspoon parsley
Wedges of fresh lemon
Sprinkle salmon with salt and pepper. Place skin side down on baking sheet.
Combine mustard and honey, brush on top of salmon.
Mix topping of breadcrumbs, nuts, and parsley and sprinkle over salmon.
Bake at 400 degrees 10-15 minutes or until flaky. Serve with wedges of fresh lemon.
Yogurt Parfait
By Elaine Magee
1/8 cup fresh fruit (such as berries, sliced peaches, etc.)
1/8 cup low-fat or regular yogurt (flavor of your choice)
1/8 cup low-fat granola
Layer the different ingredients in a parfait glass and repeat layers.
Yield: Makes 1 parfait
Nutritional Information: per parfait: 160 calories, 5 g protein, 32 g carbohydrate, 2.5 g fat, 0.4 g saturated fat, 3 mg cholesterol, 2.6 g fiber, 80 mg sodium. Calories from fat: 12%. 96 mg calcium.
Our advice: Yogurt makes a great snack, but day after day it can get a bit boring. This is one way to make it a little more interesting
November 24th, 2008 at 4:35 pm
Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti, a Garden Salad and a Banana-Rum Souffle
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Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti
The spicy kick and multiple herbs in this sauce lend layers of flavor without fat. The carrot, onion and Parmesan add volume and moisture.
Sauce:
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
2 teaspoons chopped oregano leaves
1 sprig fresh rosemary
Salt
1/4 cup torn fresh basil leaves
Meatballs:
Cooking spray
1 pound ground turkey meat
1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
1/4 cup grated Parmesan, plus more for serving
1/2 cup finely grated carrot
1/2 cup finely chopped onion
2 large cloves garlic, minced
2 tablespoons minced fresh parsley leaves, plus more for garnish
2 teaspoons minced fresh thyme leaves
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground black pepper
1 box (16 ounces) whole-wheat spaghetti
Fill a large stockpot with water and bring to a boil for pasta.
Make Sauce:
In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.
Meatballs:
Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.
Yield: 6 servings (1 serving equals about 1 1/3 cups pasta and sauce, plus 2 meatballs
Nutrition Information
Nutritional Analysis per Serving Calories 332
Carbohydrates 39 grams Total Fat 10 grams
Saturated Fat 3 grams Protein 23 grams
Fiber 8 grams Sodium 568 milligrams
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Banana-Rum Souffle
1 teaspoon softened unsalted butter
2 tablespoons granulated sugar, plus additional for dusting
3 large ripe bananas, peeled and sliced
1/4 cup dark brown sugar
Juice of 1/2 lemon
2 tablespoons dark rum
5 large egg whites
Pinch fine salt
Cocoa powder for dusting, optional
Lightly butter the insides of 4 (1-cup) ramekins, then dust with sugar. Space them evenly on a baking sheet and put in the freezer.
Put the bananas, brown sugar, lemon juice, and rum in a medium saucepan. Cook uncovered, over medium heat, stirring occasionally, until the bananas begin to soften, about 7 minutes. Mash the bananas with a potato masher or large fork until mostly smooth; continue cooking to make a thick puree, about 8 more minutes. Cool to room temperature.
Position the oven rack in the lower third of the oven and preheat to 425 degrees F.
Whip the egg whites and salt in a large bowl with an electric mixer at medium-high speed until foamy. Increase the speed to high, gradually pour in the 2 tablespoons sugar, and whip until the whites hold soft peaks. Fold a quarter of the whites into the banana mixture and then fold in the remaining whites. (Don’t dally here; timing is everything with souffles. Whip, fold, and get the souffle in the oven without missing a beat.)
Evenly divide the batter among the prepared ramekins. Bake the souffles until well puffed and golden, about 15 minutes. Dust with a light sprinkling of cocoa powder, if desired. Serve immediately.
Nutrition Information
Nutritional Analysis per serving Calories 231
Fat 1 gram Saturated Fat 1 gram
Carbohydrates 50 grams Fiber 3 grams
Protein 6 grams
November 25th, 2008 at 7:48 pm
Szechuan Chicken
Ingredients
4 chicken breast, boneless and skinless cut into cubes
3 tbsp cornstarch
4 garlic cloves
5 tbsp soy sauce
1 1/2 tbsp white wine vinegar
1/4 cup water
1 tsp white sugar
3 green onions, sliced diagonally into 1/2 inch pieces
1/4 tsp cayenne pepper, or to taste
Directions
1. Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat a wok or large skillet over medium-high heat. Fry the chichen pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water.
2. Stir in the green onions, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Nutrition Facts – Serving Size 233.8g
Amount Per Serving
Calories 330 Calories from Fat 56
Total Fat 6.2g
Saturated Fat 1.7g
Cholesterol 146mg
Sodium 1273mg
Total Carbohydrates 10.4g
Dietary Fiber 0.6g
Sugars 2.0g
Protein 54.8g
Peanut butter muffins!
188 cals. Try with jam instead of butter in the middle!
Ingredients
1 egg
1 cup skim milk or low-fat yogurt
1/4 cup peanut butter
1/3 cup margarine, melted
1/3 cup sugar
2 cups flour
3 tsp baking powder
Directions
1. mix the first 5
2. add the rest until just blended
3. bake at 200 deg cel for 15 min