There are even some fried carrots a much healthier version of fries and they taste really good.
Penne Vodka
Here is a Penne Vodka recipe is bulked up with fresh tomatoes and spinach. One serving is packed with 22 grams of fiber, which will keep you full all night long.
Ingredients
4 oz. (about 1 1/4 cups) reduced-calorie, high-fiber penne pasta
1 cup halved grape tomatoes or quartered cherry tomatoes
1/2 cup chopped onion
1 tsp chopped garlic
1/8 tsp each salt and black pepper, or more to taste
3 cups chopped spinach leaves
2/3 cup low-fat marinara sauce
2 tbsp chopped fresh basil
2 tbsp reduced-fat Parmesan-style grated topping
2 wedges light creamy Swiss cheese
Directions
Cook pasta per package instructions, 6-10 minutes. Drain and cover to keep warm. Bring a skillet sprayed with nonstick spray to medium heat. Add tomatoes, onion, garlic, salt, and pepper. Cook and stir until onion has softened, about 5 minutes.
Add spinach and cook and stir until wilted. Add all other ingredients except cooked pasta, breaking the cheese wedges into pieces. Cook and stir until cheese has melted and mixed with sauce, about 2 minutes. Add pasta and cook and stir until hot and thoroughly coated, about 1 minute. Enjoy!
Nutrition Facts
Per 1 serving
282 calories
5.5g fat
62.5g carbs
22g fiber
11.5g sugars
13.5g protein
Baked Ziti
Baked ziti with half the calories of the traditional! The first substitute is a ground-beef-style soy crumble instead of beef. Instead of a canned tomato sauce packed with sodium, this recipe uses simple canned, crushed tomatoes as the sauce.
Ingredients
5 oz (about 1 1/2 cups) uncooked reduced-calorie, high-fiber penne pasta
1 cup chopped onion
1 1/2 cups ground-beef-style soy crumbles
1 tbsp chopped garlic
4 cups spinach leaves
3/4 cup light or low-fat ricotta cheese
2 tbsp chopped fresh basil
1 1/2 cups canned crushed tomatoes
1/2 cup plus 2 tbsp shredded part-skim mozzarella cheese
2 tbsp reduced-fat Parmesan-style grated topping
Directions
Preheat oven to 375°F. Spray an 8-in by 8-in baking pan with nonstick spray. In a large pot, cook pasta al dente according to package directions. Drain and transfer to a large bowl.
Meanwhile, bring an extra-large skillet sprayed with nonstick spray to medium heat. Cook and stir onion until slightly softened, about 3 minutes. Add soy crumbles and garlic, and raise temperature to medium high. Cook and stir until soy crumbles have thawed, about 3 more minutes.
Add spinach and cook and stir until it has wilted and excess moisture has evaporated, about 3 minutes. Remove from heat, pat dry, and stir in the ricotta cheese and basil.
Transfer contents of the skillet to the bowl of cooked pasta. Add tomatoes and 1/2 cup mozzarella cheese, and toss to mix.
Evenly place pasta mixture in the baking pan. Sprinkle with Parm-style topping and remaining 2 tbsp. mozzarella cheese.
Bake until entire dish is hot and cheese on top has melted, about 15 minutes.
Nutrition Facts
Per 1 serving
294 calories
8g fat
46.5g carbs
17g fiber
9g sugars
24g protein
Stuffed Baked Potato
This stuffed baked potato is loaded with pizza flavors. Instead of bacon, she uses Italian chicken and turkey sausage. Indulge in the flavors you love – at only 350 calories per serving, you can do so guilt-free.
Ingredients
1 medium-sized potato (about 12 oz)
1 stick light string cheese
1/4 cup chopped bell pepper
1/4 cup chopped onion
1/4 cup chopped mushrooms
1/4 cup pizza sauce
1/2 link sweet Italian chicken and turkey sausage, chopped into bite-sized pieces
Directions
Preheat broiler. Spray a baking sheet with nonstick spray.
Break string cheese into thirds and place in a blender or food processor. Blend at high speed until shredded. (Or pull into shreds and roughly chop.)
Pierce potato several times with a fork. On a microwave-safe plate, microwave for 5 minutes, or until slightly softened. Flip potato over and microwave for 5 more minutes, or until soft.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add pepper, onion, and mushrooms. Cook and stir until mostly softened and browned, about 4 minutes. Add sausage and cook and stir until browned, about 2 minutes.
Transfer veggie-sausage mixture to a medium microwave-safe bowl and cover to keep warm. Once cool enough to handle, slice off a 2-inch-wide strip of the potato skin, lengthwise, from top of the potato. Scoop out the insides, transfer them to a medium bowl, and break them up with a fork. Set potato "shell" aside on the baking sheet.
Add half of the potato pulp to the veggie-sausage mixture. Discard the other half (or reserve for another use). To the mixture, add 3 tbsp. sauce and half of the shredded cheese. Mix well. Microwave mixture for 1 minute, or until hot. Scoop mixture into the potato shell.
Evenly top with remaining 1 tbsp pizza sauce. Sprinkle with remaining cheese. Broil until potato is hot and cheese has melted, about 4 minutes.
Nutrition Facts 350 calories
7g fat
50g carbs
7g fiber
8g sugars
21g protein
BBQ Chicken Quesadilla
high-fiber, low-carb tortillas. Instead of fattening BBQ sauce and sour cream, this recipe substitutes a bit of BBQ sauce with a cheese wedge, which cuts the calories of the original dish in half.
Ingredients
Makes 1 serving
1 wedge light creamy Swiss cheese
1 low-carb, high-fiber large tortilla
2 oz cooked and shredded (or finely chopped) skinless chicken breast
1 tbsp canned black beans, drained and rinsed
1 tbsp frozen corn kernels, thawed
2 tbsp shredded reduced-fat Mexican-blend cheese
1 tbsp chopped scallions
Optional dips: salsa, fat-free ranch dressing, additional BBQ sauce
Directions
In a small bowl, mix BBQ sauce with cheese wedge until blended. Lay tortilla flat and spread BBQ-cheese mixture on one half. Top mixture with remaining ingredients.
Spray a grill or grill pan with nonstick spray and bring to medium-high heat. Lay the half-loaded tortilla on the grill/grill pan, and cook for 2 minutes.
Using a spatula, fold the bare half of the tortilla over the filling and press lightly to seal. Carefully flip and cook until crispy, about 3 minutes. Slice into wedges and eat up!
Nutrition Facts 273 calories
9g fat
29g carbs
13g fiber
6.5g sugars
32g protein
Fried Carrots
Ingredients
1 1/2 lb carrots (about 8 large carrots)
1/4 tsp coarse salt, or more to taste
Directions
Preheat oven to 425°F. Spray 2 baking sheets with nonstick spray. Cut carrots into French-fry-shaped spears and lay them on the sheets. Cut your fries into similar sizes. Otherwise some may burn while others are barely cooked. Don't crowd your fries. If you put too many on one sheet, they won't crisp up. The thicker the fries, the longer the cook time.
Sprinkle with salt. Bake for 15 minutes. Flip spears. Bake until tender on the inside and slightly crispy on the outside, about 15 more minutes.
Nutrition Facts Per 1 serving
116 calories
1g fat
27g carbs
8g fiber
13g sugars
2.5g protein
Dr Oz has a couple of low carb dessert treats, put Yasso Frozen Greek Yoghurt Pops and Bear Naked Soft Baked Cookies .
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