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Slim Recipes Below 400 Kcal: 19 Low Calorie Recipes

You want to save calories, but not enjoyment? Our low-calorie recipes make it possible.

Low-calorie recipes are anything but boring. Colorful pleasure variations for losing weight.
Photo: RFF
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  1. Low-calorie recipes as a main meal
  2. The light snack in between
  3. Light breakfast ideas

In focus: vegetables, pasta and meat - everything that tastes.

Low calorie recipes are more popular than ever. Enjoy and lose weight - this is possible with the combination of a lot of protein, low fat and good carbohydrates. Low-calorie recipes also protect against diseases such as diabetes.

Low-calorie recipes taste great and small . For breakfast, at lunchtime or in between - light delicacies that will delight everyone.

Every low-calorie recipe is calculated for one serving.

Low-calorie recipes as a main meal

Lamb Aubergine

(Picture see above)

Halve 1 aubergine lengthways, season. Place with the cut surface facing upwards on a baking sheet. Bake for about 20 minutes in a hot oven (electric cooker: 225 ° C / circulating air: 200 ° C). Dice ½ onion . Mix 1 teaspoon tomato paste and 1 teaspoon water. Heat 1 teaspoon of oil . Fry the onion and cinnamon in it. Add 70g lamb chop, tomato paste and 1 tsp pine nuts . Add 1 tbsp pomegranate seeds just before the end of cooking. Spice up. Distribute the hack on aubergines and bake for another 8-10 minutes (stove: 200 ° C / convection oven: 175 ° C). Garnish with a little rocket . Approximately 350 kcal

Spelled spaghetti with shrimp

Rub the peel off ¼ of lemon, squeeze out the juice. Dice ½ the shallot . ¼ Cut the zucchini into small pieces. Heat 1 teaspoon of oil . Steam the shallot in it. Add 50 ml broth, lemon juice, lemon zest and 30 ml buttermilk . Boil, simmer for about 5 minutes. Prepare 70g spelled pasta . Mix ½ tsp starch and 1 tbsp water, bind the sauce with it. Spice up. Fry 80 g prawns and zucchini in 1 teaspoon oil, season. Drain the pasta, add to the sauce. Garnish with shrimp and zucchini. Approximately 370 kcal

Risotto with fig and shrimp

Dice the onion, fry in 1 teaspoon of butter . Add 50 g risotto rice, simmer briefly, season with pepper . Gradually add 125 ml of broth and 2 tbsp of wine, stirring occasionally. Cook for a total of 30-35 minutes. Fry 50 g prawns in 1 tsp oil . Spice up. Cut 60 g of figs into slices. Pluck basil leaves from 1 stalk, chop. Stir 40 g of frozen peas approx. 5 minutes before the end of cooking into the risotto. Stir in the basil. Season risotto. Fold and arrange figs. Spread shrimp on it. Approximately 330 kcal

Avocado Chicken Salad

Pick up 60 g of oak leaf lettuce. Cut 2 tomatoes into slices. Slice the flesh of ¼ avocado . Remove leaves from 1 stalk of parsley . Dice the flesh of ¼ mango . Purée with 1 teaspoon of vinegar, parsley and 20 ml of water. Cut 1 chicken fillet into strips. Rippled on a skewer. Mix 1 teaspoon of oil, chilli powder and salt, cover with meat. Heat a pan without fat. Fry the skewers for about 4 minutes. Serve with salad, avocado, tomatoes and mango sauce. Approximately 340 kcal

Potato pancakes with salmon

Dice ½ onion . Peel 300 g of potatoes, grate and squeeze well. Mix with onion cubes. Knead 1 teaspoon flour . Add 1 egg, salt and pepper. Chop the pepper . Cut 1 leek onion into rings. Mix paprika, spring onions and 1 teaspoon oil, season with salt and pepper. Heat 1 tbsp of oil in a non-stick pan. From the mass roast 2 small potato pancakes one after the other. Cover with 2 slices of smoked salmon . Sprinkle with the vegetable tartar. Approximately 400 kcal

Chicken skewers with chutney

Chop the flesh of ¼ mango and 100 g papaya . ¼ Chill chili . 1 teaspoon honey, 2 tablespoons vinegar, water, chili and 1 clove boil. Mix ½ tsp starch with 2 tbsp water. Add mango and papaya to the broth, simmer for 3-4 minutes and season to taste. Cut 80 g of zucchini into slices about 1 cm thick. Wash 80 g of cherry tomatoes . Dice 150 g of chicken breast . Put on the skewers with the vegetables and season. Heat 1 teaspoon of oil . Roast skewers in it. Serve skewers with chutney. Sprinkle with ground pepper. Approximately 280 kcal

Quinoa salad

Prepare 70g of quinoa according to the package instructions. Halve 3 cherry tomatoes . Rinse 2 tablespoons of corn and 2 tablespoons of black beans out of the tin . Dice ½ onion and ¼ pepper . 1 teaspoon red wine vinegar, ½ teaspoon sugar, ½ tsp. Mustard and onion. Smash 1 tbsp of oil . Spice up. Mix quinoa with dressing, corn, beans and paprika. Cut the basil leaves from a stalk into strips. Lift up the salad. Season the salad and serve. Approximately 390 kcal

Bean potato salad with roast beef

Peel 1 potato, cook for about 20 minutes, cook 250 g of green beans for about 15 minutes. Dice 1 red onion . Heat 2 teaspoons of oil, sauté onions. Add 1 teaspoon honey, 1 tbsp vinegar and 3 tbsp water. Bring to a boil, simmer for about 1 minute. Spice up. Shake off beans. Slice the potato. Toast 1 teaspoon sesame . Halve 150 g of cherry tomatoes . Mix with beans and vinaigrette. Serve with potatoes and 2 slices of roast beef cold cuts . Sprinkle with sesame. Approximately 400 kcal

Salmon sushi

Cook 40 g sushi rice according to the instructions on the package. Stir in 1 tbsp of rice vinegar . Allow to cool for 2 hours. Toast 1 tablespoon of sesame seeds . Form a roll (about 2 cm Ø) from the rice. 3 slices of salmon overlap rectangular. Place the rice roll in the center, roll up the salmon. Rolls wrapped in foil cool for about 30 minutes. Cut the roll into 4 slices. Roll the edges of the slices in sesame. Serve with 1 tablespoon of soy sauce and 1 tablespoon of sesame oil . Approximately 240 kcal

glass noodle salad

Soak 50 g glass noodles for approx. 10 minutes, drain. Cut 50 g of carrots into strips. Cut 1 leek onion into rings. Cut 50 g of cucumber into small pieces. Whisk 1 egg, add some coriander, season. Heat 1 teaspoon of oil . Fry egg in scrambled eggs. Mix 1 teaspoon lime juice, ½ teaspoon sugar and chilli . Stir 1 tablespoon oil of sesame oil . Chop 1 teaspoon of peanuts . Mix pasta, carrots, onion, cucumber, peanuts and dressing. Arrange salad with scrambled eggs. Approximately 310 kcal

Zucchini Noodles

Cut ½ green and yellow zucchini into thin strips. Dice 1 small tomato . Heat 1 teaspoon of oil, fry 4 ready-to-cook prawns for about 3-4 minutes. Spice up. Heat 1 teaspoon of oil . Stew the zucchini noodles for 1-2 minutes, season. Stir in tomato and 1 tbsp basil pesto . Cut the basil leaves from 1 stalk into strips. Garnish zucchini pasta with shrimp. Sprinkle with basil. Approximately 220 kcal

The light snack in between

Beetroot Muffin

Lay out 6 wells of a muffin sheet with paper cups . Peel and grate 250 g beetroot . Combine beetroot, 100g sultanas, 150g whole wheat flour, 50g brown sugar, 1 tsp baking powder and 1 tsp gingerbread spice . Whisk 2 eggs while adding 70 ml of oil . Mix the egg and oil mixture with flour mixture. Spread the dough into small molds and bake in a hot oven (electric cooker: 175 ° C / circulating air: 150 ° C) for approx. 25 minutes. Approximately 310 kcal

Avocado and spinach smoothie

Read 20 g of spinach, wash and drain. Wash 60 g of green seedless grapes . Rub the peel off ½ of organic lime and squeeze out the juice. Cut flesh of ½ avocado into pieces. Add the spinach, grapes, avocado, lime zest, 4 tablespoons of lime juice, 70 ml of apple juice and 1 teaspoon of agave syrup to a blender and finely puree. Put in a glass. Approximately 200 kcal

Light breakfast ideas

Tofu scrambled eggs

Gently crush 200 g of silk tofu with a fork. Heat 1 teaspoon of olive oil in a non-stick pan. Fry the silk tofu vigorously and sprinkle with turmeric until the desired shade of yellow is achieved. Season with salt and pepper . Wash 2 stalks of chives, shake dry, cut into fine rolls. Finally sprinkle over the tofu scrambled eggs. It tastes a slice of fresh brown bread. Approximately 130 kcal

Crispy flakes with pear compote

Peel and dice the pear . Bring to boil with 2 tablespoons of water and simmer for about 5 minutes. Season with cinnamon, ginger and cardamom . Chop 10 g of walnuts . Roast with 4 tablespoons of oats and add to the compote. Drizzle with 1 tbsp honey . Approximately 350 kcal

Salmon Omelet

Cut 2 mushrooms into small pieces. Whisk 2 eggs and 50 ml of milk . Salting and peppering . Heat 1 teaspoon of oil . Add egg milk, mushrooms and 10 g of spinach . Approximately Let stand for 10 minutes. Cut 50 g of salmon into small pieces, place on prepared omelet. Approximately 350 kcal

Apple toast

Roast 1 toast and slice with 1 tbsp butter . Cut ¼ apple into slices. Spread the slices on the toasts and crumble 30 g of blue cheese over them . Bake in the preheated oven (electric cooker: 200 ° C / circulating air: 175 ° C) for approx. 4 minutes. Cut 2 leaves radicchio into fine strips. Cut some cress from the bed. Distribute radicchio on the toasts. Sprinkle with coarse pepper and cress. Approximately 220 kcal

Fruit Rice Pudding

Boil 150 ml low-fat milk, salt and 50 g rice pudding. Cover and allow to swell for about 30 minutes on low heat. Just before the end add 1 teaspoon vanillin sugar . Rinse off 50 g of white morels. Dice 150 g of mango meat . Stir rice pudding and 3 tbsp yoghurt . Serve with cherries and mango. Approximately 370 kcal

Bread with chicken curry

½ slice of pineapple, 1 slice of turkey breast and ½ tomato dice. Mix 3 tablespoons cream cheese and curry . Spice up. Cut basil from 1 stalk into thin strips. Put the cold cuts, tomato, basil and pineapple under the cream. Spread the spread on 2 slices of wheat wholemeal bread. Approximately 130 kcal

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