Low calorie diet menus have a reputation for being boring and unappetizing. This happens because many people decide to make a low-calorie diet on their own, choosing a small group of foods and ways to prepare them. It is clear that if you eat the same thing every day you will end up getting bored and the worst thing is that starting a diet and abandoning it in a short time is very harmful. Actually, no one should start low-calorie diet menus without medical supervision as explained in this NIH booklet, because losing weight can harm your health. Low-calorie diets are ideal for losing weight, for diabetics and all those who want a healthy diet. Prepare these exclusive recipes and … eat!
Two Menus of Low Calorie Diet for Lunch
Plate 1: Veal with olive. Makes 4 servings 240 calories per serving. Ingredients: 600 gr of lean beef, 1 chopped onion, 1 grated carrot, 1/2 glass of red wine, 8 olives, 1 tablespoon of mustard, homemade or light vegetable broth, 2 teaspoons of corn starch, fresh parsley chopped, salt, pepper, vegetable spray. Preparation: Seal the meat in a pan with vegetable spray. In the bottom of cooking sauté, the onion and carrot. Add the meat and wine wait for the wine to evaporate, season with mustard, salt and pepper. Add broth until cooking is complete. Thicken the sauce with the corn starch previously dissolved in cold water. Remove from heat, decorate with olives and parsley and serve.
Dessert 1: Delight of pears. Makes 4 servings 170 cal. per portion. Ingredients: 500 gr. white cheese, 2 large pears, 4 white, 1 spoonful of cognac, sweetener, vanilla essence, lemon juice and cinnamon. Preparation: combine the cheese with the egg whites, the sweetener and the essence, and arrange the preparation in a medium mold for cake lubricated with vegetable dew. Wash the pears, cut them into thin sections and sprinkle them with lemon juice and cognac. Distribute them over the cheese and bring to a moderate oven for half an hour until the surface browns. Serve cold or warm, sprinkled with cinnamon.
Plate 2: Fish with cheese sauce. Makes 4 servings 285 calories per serving. Ingredients: 800 gr of sea fish in one piece, clean, without head or tail. Lemon juice, salt and pepper. Ingredients for the sauce: 200 gr of white cheese, 2 tablespoons of chopped green onion, salt and pepper. Preparation: open the fish along, season and sprinkle with lemon juice. Let marinate 2 hours in the refrigerator. Place with the marinade on a baking sheet and cook 20 minutes at a moderate oven. Prepare the onion sauce combining the ingredients. Cover the fish with the sauce, gratin.
Dessert 2: Peach cheesecake. Makes 12 servings of this diet Menus. 280 cal per serving. Ingredients for the dough: 150 gr. of water cookies, 1 small glass of fluid skim milk, 1 sachet of sweetener, 1 teaspoon of lemon zest. Ingredients for the cream: 900 gr. of fat-free spreadable cheese; 225 gr. of skimmed milk powder; 6 eggs, 3 tablespoons of baking powder, orange zest, vanilla essence. Ingredient for the assembly: 1 can of peaches in light syrup. Preparation: process the cookies with the milk, the sweetener and the lemon zest. Enmantecar and flour a mold, or lining it with butter paper. Pour the preparation, press to form the base of the cake and bring to the refrigerator. Besides, beat the cream cheese with the sweetener, milk powder, baking powder, zest and eggs. Pour this preparation on the base of cookies. Take to low oven for one hour. Allow to cool, fill with peaches cut into segments and cool.
Two Menus of Low Calorie Diet for Dinner
Plate 1: Molded whole -grain rice and zucchinis. Makes 4 servings 300 calories per serving. Ingredients: 4 wells of brown rice, 4 egg whites, 2 chopped onions, 1 tablespoon of chopped fresh basil, 2 zucchinis, 2 peeled and chopped tomatoes, 1 tablespoon of chopped almonds, homemade vegetable broth or light amount needed; Oregano, salt and pepper and vegetable dew. Preparation: cook the rice in 8 wells of broth until it is tender and has absorbed all the liquid. Sauté the onions and reserve. Sauté the zucchini with vegetable dew. Combine the rice with the onion, basil, almonds and whites; Pour into a baking pan lubricated with vegetable spray. Cover with sautéed zucchinis and tomatoes. Season with oregano, salt and pepper and bake in a moderate oven until firm.
Dessert 1: Apple pancakes (pancakes). Makes 4 servings 160 calories per serving. Ingredients for the dough: 2 eggs, 4 tablespoons of skim milk (or partially skim milk), 4 tablespoons of skimmed milk powder. For the filling: 3 medium green apples, 1 clove, 4 tablespoons of cognac, vanilla essence, 2 teaspoons of bitter cocoa and 2 teaspoons of cinnamon. Preparation: beat the eggs a little, add the fluid milk, add the milk powder with a sieve or sieve while beating so that no lumps are formed. Cool 30 minutes before using. Arrange a suitable pan and make the pancakes, keeping them covered so they do not lose moisture. Wash and peel the apples. Boil the husks and seeds in water, aromatizing with the clove, cognac and vanilla essence. Add the diced fruit and cook until tender. Prepare a puree of apples with the juice of the cooking and fill or spread with it the pancakes.
Plate 2: Vegetable Tower with cream cheese. Makes 4 servings 160 calories per serving. Ingredients of the tower: 1 eggplant, 1 zucchini, 1 round tomato, 100 gr. pumpkin, 1 onion, 200 gr. of cooked green beans, 1 tablespoon of tomato puree. Garlic oil: 1 tablespoon oil and ½ teaspoon chopped garlic. Ingredients of cream cheese: 150 gr. of low-fat white cheese, 1 tablespoon of grated Parmesan cheese, 1 tablespoon of basil cut in julienne, salt and pepper. Preparation: Peel and cut the vegetables into slices and cook them on a grill seasoned to taste. Prepare the cheese cream by mixing the cheeses with the basil. Assemble the towers stacking alternating slices of vegetables and cream cheese. Accompany with the green beans sprinkled with garlic oil.
Dessert 2: Apple and orange flan. Makes 4 servings of these diet menus. 84 cal per serving. Ingredients: 4 delicious apples peeled, 2 tablespoons dessert flush with cornstarch, 1 cup of orange juice squeezed, sweetener to taste. Preparation: cut the apples into slices and cook without liquid, at minimum heat, until they are transparent. Combine the corn starch with the orange juice until the starch is completely dissolved. Add this preparation to the apples and let it boil for a few minutes until it thickens. Place in an oiled pan, bring to refrigerator, unmold when cold and solid.