Low
Fat, Low Calorie Recipes

 

 Country Italian Soup with Parmesan Cheese and
Beef & Ginger Stir-Fry

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Beef and Ginger

These
low fat and low calorie recipes are very flavoursome and do not require much
cooking, and you will notice that there is no oil or fat included, which you
might find unusual for a stir fry. When you are cooking just add the odd tablespoon
of water if and when required. 

 

Ingredients

1 lb
rump steak, 1inch piece of root ginger, 1 clove garlic, 4 oz sweet corn, 2 oz
green beans, 1 red bell pepper, 1 small can water chestnuts, 1oz cashew nuts, 2
tablespoons so sauce, 1 teaspoon of Chinese five spice powder, 1 teaspoon
sesame seeds.

 

Preparation

Cut
the steak into thin strips, peel the ginger and grate, crush the garlic, trim
the green beans, remove the seeds and centre from the pepper and cut into
strips, drain the water chestnuts.

 

Method – Serves 4

For
this low fat, low calorie meal I would use a good non stick wok type pan. Put
the strips of beef in the pan along with the ginger and garlic, cook until beef
is brown, then add the sweet corn, green beans, peppers, water chestnuts and
the cashew nuts, cook for few minutes and add the soy sauce, five spice and
sesame seeds, then cook for a further one minute. Serve with rice of your
choice.

 

Country Italian Soup with
Parmesan Cheese

Apart
from the parmesan cheese, this tasty soup is one of the best recipes I have
used and is low fat, low calorie, it also is full of healthy ingredients.

 

Ingredients

2
pints vegetable stock, 1 large (14oz) can chopped tomatoes, 2 medium size
carrots, 2 sticks celery, 1 large leek, 2 courgettes, 10 fresh basil leaves, 4
tablespoons of freshly grated parmesan cheese, ½ oz spaghetti (dried weight).

 

Preparation

Prepare
the stock, peel and slice the carrots, slice the celery, slice the leek thinly
and wash thoroughly, peel and chop the garlic, trim and slice the courgettes,
break spaghetti into small pieces, tear basil leaves into small bits, grate the
parmesan cheese.

 

Method – Serves 4

Put
the stock and tomatoes into a large sauce pan and bring to the boil. Add the
carrots, celery, leeks, garlic and season to taste. Cover the sauce pan and
simmer for fifteen minutes. Stir in courgettes, cover and simmer for five
minutes. Stir in the spaghetti and basil leaves and cook for five minutes. When
serving the soup sprinkle the parmesan onto the soup and top with some basil
leaves.

 

I
hope you try and enjoy these two low fat, low calorie recipes, my wife and I
certainly do. 

    

 

Author