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Dietlicious.com is still in its infancy. We are currently adding our favorite recipes. Until we have a larger library of our own recipes we are also providing links to other web sites. Enjoy! |
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| Refreshing Flavored Water Very low-cal Refreshment To a large pitcher of ice water, add thin slices of cucumber. Let refrigerate for an hour before drinking to allow the flavor to heighten. Optionally add a sprig of mint. |
Refreshing Flavored Water with
Fruit Very low-cal Refreshment To a large pitcher of ice water, add thin slices of orange or lemon or lime. Let refrigerate for an hour before drinking to allow the flavor to heighten. Also great with sparkling water. |
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| Vitamin-C Drink Very low-cal Refreshment Emergen-C is available in individual packets. The original Lemon-Lime flavor is our favorite, but this drink comes in many flavors. Mix a packet into water or sparkling water. Most flavors do have some fructose, so check the package if you are diabetic. Go to the Emergen-C web site |
Sparkling Orange
Juice Healthy low-cal Refreshment Fill a glass half way with Orange Juice. Fill the glass to the top with sparkling water and stir. Garnish with a lemon or orange slice. |
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| Banana Smoothie Healthy medium-cal Refreshment 1 ripe banana 1 cup milk 1/4 cup dry milk powder 1/4 teaspoon Vanilla 4 ice cubes Optional sugar substitute to flavor Blend all ingredients in blender until the ice cubes are crushed. Makes 2 glasses. For a great presentation, sprinkle powdered cinnamon or nutmeg over the top. |
Orange Smoothie Healthy medium-cal Refreshment 1 c orange juice 1/2 cup plain yogurt Mix in blender until smooth. Serve in glass, plain or over ice. Makes 1 tall glass without ice or 2 regular glasses with ice. |
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| Sugar-Free Jello Very low-cal Dessert A great low-cal dessert is sugar-free jello. It's fun to eat even as an adult and the jiggly consistency makes it satifying to eat. Don't know why, but unlike some other snacks that contain artificial sweetener, most sugar-free jello flavors have very little, if any, artificial sweetener after-taste. Visit the Kraft web site for recipe ideas and more! |
Apple Sauce Healthy low-cal Dessert Peel and core one or more green apples. Cut into slices or small chunks and place in a small saucepan. Pour in just enough water to cover the apples halfway and sprinkle with cinnamon. Optionally add 1/2 teaspoon margarine per apple. Cover and cook over low heat until very soft, stirring occasionally and making sure not to burn off all the water. Remove from heat and cool slightly. Mash the cooked apple with a fork or blend in small food processor. Eat hot or cold, as is, or add sugar substitute to taste if you must. |
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| Olive Oil and Shallot Salad Dressing Medium-cal Salad Dressing 1 shallot 2/3 cup Extra Virgin Olive Oil 1/3 cup wine vinegar 1 teaspoon Balsamic vinegar (optional) 1 tablespoon brown mustard Chop the shallot up fine in a small food processor. Add the mustard and process a few seconds more. Pour the oil and vinegar(s) into a bottle and shake. Pour a bit of the oil/vinegar mixture into the food processor (enough to make the puree liquid enough to pour out of the food processor again) and blend. Pour the mixed dressing out of the food processor back into the bottle. Add salt and pepper to taste. Refrigerate. Take out of the refrigerator for perhaps 10 minutes before using to allow the oil to de-solidify. |
Rice Vinegar Salad
Dressing Lower-cal Salad Dressing 1/2 cup rice vinegar (flavored or plain) 2 Tablespoons olive oil 1 garlic clove, minced Freshly ground pepper to taste Mince the garlic very fine or chop in a food processor. Mix the garlic into remaining ingredients. |
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| Mandarin Orange Salad
Healthy medium-cal Salad Drained Mandarin Orange Slices Your favorite Salad Greens Olive Oil and Shallot Salad Dressing (on this page) Rinse your favorite salad greens and place in medium salad bowl. Add drained mandarin orange slices. Plan on about 5 slices per serving of salad. Pour Olive Oil and Shallot Salad Dressing over the top and refigerate about 30 minutes, if possible, before serving. You can also substitute thinly sliced pears for the mandarin oranges or rasberry salad dressing instead of the Olive Oil and Shallot Salad Dressing. |
Cucumber Salad Healthy low-cal Salad 1 cucumber 1 Tablespoon very finely chopped onion Dash of dill Rice Vinegar Salad Dressing (on this page) Optional pinch of sugar or equivalent sweetener Peel and wash cucumber. Slice the cucumber as thinly as possible and place in a salad bowl. Add finely chopped onion. Pour Rice Vinegar Salad Dressing over the top. Add a dash of dill. For a sweeter salad, add a pinch of sugar or the equivalent sugar substitute. Mix well. Refigerate about 30 minutes, if possible, before serving. |
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| Meat and Zucchini Loaf Filling medium-cal Main Dish
Preheat the oven to 350 degrees Fahrenheit. Prepare a bread pan or 8 x 8 in pan, by spraying lightly with fat-free spray or coating with the slightest amount of oil. Chop the onion and zucchini fine, by hand or using a food processor, and place in a large bowl. Beat and add the egg to the ingredients in the bowl. Add the remaining ingredients and mix. Knead using your hands until well mixed. Shape into a loaf, making sure there are no air pockets, and place into pan. If you are using the 8 x 8 pan, the meat should still be in a loaf shape, but place the loaf towards one side (this will give you some room to scoop up the drippings while basting.) Baste occasionally while cooking. When the meatloaf is done, cool outside the oven for at least 5 minutes before slicing. This meatloaf is also great served cold. Serves 4-5 people. |
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| Scalloped Potatoes Filling medium-high cal, filling, Side Dish
Preheat oven to 425 degrees Fahrenheit. Prepare a 8 x 8 in pan by coating with 1 teaspoon of the butter or margarine. Peel and slice potatoes very thin, about 2 cups when sliced, and place in bowl of cold water. The potatoes should be sliced no more than 1/8 inch thick. Peel and mince garlic very small. If you are new to cooking, be aware that a clove of garlic is one section of a garlic head. Spread minced garlic on the bottom of the 8 x 8 pan, on top of the butter or margarine. Dry off the potatoes and place 1/2 of the potatoes on top of the garlic in a thin layer. Salt and pepper the potatoes. Cover the potatoes with half of the grated cheese. Place the remaining potatoes on top in another thin layer. Again salt and pepper the potatoes and cover with the remaining cheese. Add the remaining butter or margine in small pieces or shavings on top. Bring the milk to a boil and pour over the potatoes. Sprinkle with a little powdered parika on top for color. Place in oven, uncovered, and cook until the potatoes are cooked and browned on the top, about 1/2 hour. Makes about 3 servings. This dish contains a fair amount of carbohydrate so it should be served with a protein and a green salad or vegetable. |
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| Zucchini and Mushrooms Healthy low-cal Side Dish Wash and thinly slice a package of white mushrooms. Cook over medium heat in a frying pan with about one tablespoon of margarine or olive oil until softened and very lightly colored. While they are cooking, season with salt and freshly ground pepper. When they are done, remove from pan and save in small bowl. Finely chop several slices of onion or two shallots. Cut a zucchini into matchstick size pieces. Cook the onions and zucchini slowly in the same frying pan in which you cooked the mushrooms, adding a little more margarine or oil if needed. Cook until the onion is soft and no more than very lightly browned. Add back in the mushrooms and turn the heat down low. Cook covered for a minute or two. Remove from heat and serve. Serves 2-3. |
Sweet Potatoes Medium-cal Side Dish Sweet potatoes are naturally sweet and have an amazingly low calorie content if you don't add the brown sugar, maple syrup, and marshmallows. Peel sweet potatoes and slice in appoximately 1 inch slices. Place in saucepan and cover halfway with water. Add a dash of salt, bring to boil, and cook covered over medium heat for about 20 minutes or 1/2 hour or until tender when pierced with a fork. Serve immediately with a bit of freshly ground pepper. For variety or for a holiday meal, coat a baking dish with margarine or a non-stick spray and put in a layer or two of the cooked sweet potatoes. Dot with margarine and bake about 10-15 minutes at 350 degrees. Each sweet potatoe serves two people. |
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| Peaches and Cream Medium-cal Dessert This is delicious when peaches are in season. Wash one peach for each person. Slice each peach into a separate bowl so you can control the portions. If you don't mind the skin, leave it on the peach. Otherwise you can skin and slice the peach into the bowl. Pour 1 to 2 tablespoons of heavy (unsweetened, unwhipped) cream or half-and-half over the peach. Chill several minutes and serve. For variety, if you can eat sugar, shave a very small amount of candied ginger over the peach. Simple and delicious. |
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| Dietlicious does not provide medical advice. See Terms & Conditions. | ||