Skinny Zucchini Fritatta
65 cals per serving
Makes 4 servings
Variation 54 cals per serving

2 small zucchini
1 tsp water
2 green onions, chopped
1 tsp basil
1 tsp dried marjoram
1-1/2 c egg substitute (or egg whites)
2 Tbsp parmesan cheese

Julienne zucchini. Place water in a 10 inch skillet, add zucchini and onions. Cook over low heat about 3 mins. Drain and discard cooking liquid. Stir in herbs, carefully pour egg substitute over veggie/herb mixture. Cook over low heat until mixture starts to set. Lift edges of uncooked mixture to flow underneath. Continue cooking until nearly set. Sprinkle with cheese. Broil 1 minute and serve.

Khyber's lower cal variation: Leave out the cheese to save 11 cals per serving.

Taco Salad
169 cals
variation 101 cals

3 cups salad greens (30)
1/2 c canned black beans (80)
1 Tbsp salsa (10)
1/2 oz Fat Free shredded cheese (21)
5 bite sized Baked Tostitos chips (28)
Taco Bell red sauce (0)

Lower cal variation - use 1/4 beans to save 40 cals, leave off the chips to save an additional 28. Feel free to play around with your own combos. This is a nice quick summer meal that fills a plate without filling out your thighs!

NOTE: Sorry I haven't posted as much this week- I have been super busy. Please help support this site by clicking on the advertisers above. Every click helps!!! Thanks!!

Chocolate-Almond Meringue Cookies
Original recipe 33 cals per cookie
Variation 15 cals per cookie

1/3 cup slivered almonds, ground
1/2 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1 (1-ounce) square semisweet chocolate, grated
2 large egg whites (at room temperature)
1/8 teaspoon cream of tartar
3/4 cup sifted powdered sugar
1/4 teaspoon almond extract
Cooking spray

Preheat oven to 300°.

Combine first 4 ingredients in a bowl; set aside.

Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add sugar, beating until stiff peaks form. Add almond extract, and beat until blended. Gently fold in almond mixture.

Drop egg white mixture by level tablespoons 2 inches apart onto a baking sheet coated with cooking spray. Bake egg white mixture at 300° for 45 minutes. Remove cookies from pan; let cool on wire racks.


Yield: 2 dozen (serving size: 1 cookie)

NUTRITION PER SERVING
CALORIES 33(35% from fat); FAT 1.3g (sat 0.3g,mono 0.7g,poly 0.2g); PROTEIN 0.8g; CHOLESTEROL 0.0mg; CALCIUM 6mg; SODIUM 4mg; FIBER 0.3g; IRON 0.2mg; CARBOHYDRATE 4.8g

Jim Fobel
Cooking Light, JANUARY 1997

KYBER'S Lower cal variation--- Leave out the slivered almonds to save 451 cals for the whole recipe, or over 18 cals per cookie!!

Honey Lime White Fish
1 serving = 104 cals 0.5 g fat 0 fibre

4 oz lowfat white fish (I use whiting) (80)
1 tsp honey (20)
1 Tbsp lime juice (4)

Mix honey and lime juice together. Pour over fish and bake at 325 degrees for 8-10 minutes, or until fish is flakey.

This is a nice entree. You could cut calories with a smaller portion, but why bother? Pair this with a salad and/or some steamed veggies and you've got a tasty dinner.

Low Calorie Peanut Butter Cookies (no cook)
128-138 for entire recipe

1 Tablespoon of smooth, crunchy or extra crunchy peanut butter (90-100 depending on brand)
several packs of Splenda
1 Tablespoon of quick or original oats (38)

Roll into balls. Roll into more Splenda if desired.

pro ana pro ana mia pro ana recipes proana 

Portobello Stuffed Zucchini Boats
1 serving =26 cals
whole recipe = 156

3 medium zucchini, cut in half lengthwise
nonstick cooking spray
2 portobello mushrooms, finely chopped
1 med red pepper, finely chopped
1 T vinegar
3 T white wine (can use broth)

Preheat oven to 450 degrees. Scoop out insides of zucchini. Chop zucchini meat and set aside. Spray zucchini skins and bake for 10 mins. Meanwhile, cook mushroom, pepper, zucchini meat and vinegar in skillet over high heat. Add wine and cook until liquid is absorbed. Divide mixture among zucchini skins. Bake until tops are slightly browned.

I don't have a lower calorie variation with this b/c it is so low already. Two zucchini boats paired with some grilled or baked fish would make a lovely low calorie meal. 3 oz of white fish is only about 60 calories.

PS- I will update all the recipes soon with fat and fibre information. Feel free to leave comments with suggestions of things you'd like. I really enjoy creating "spa meals" and tweaking old recipes.

Warm Eggplant Wrap
Makes 1 well stuffed wrap
144 cals
variation: 94 calories

1.5 oz precooked grilled eggplant –NOT BREADED (I buy mine premade in the freezer section) 25
2 T onions (finely chopped) (5)
1 cloves garlic (pressed or finely chopped)(4)
2-3 white mushrooms (3)
1 c fresh baby spinach (7)
1 tortilla (100)

Cut eggplant slices into strips (like fajita meat). Sautee eggplant, onions and garlic until soft together in non-stick skillet or regular skillet sprayed with non-stick spray. Add mushrooms and spinach, sautee until spinach is wilted (2-3 mins). Wrap filling in tortilla.

Variation: Use the La Tortilla Factory brand tortillas. They are only 50 calories each instead of 100 calories. If you can’t find La Tortilla Factory brand look for a lower calorie tortilla.

I recently created this recipe and have been eating it almost every day since. It is very nutritious and filling!

Egg McNuthin
This makes for a nice breakfast that will get you through the morning!

160 cals (original)
98 cals (variation)


1 lite English muffin (100)
1 egg white (15)
1 slice FF cheese (25)
1 slice extra lean turkey bacon (20)

Cook bacon, set aside. Scramble and cook egg white. (You can add a drop of yellow color for a more eggy look.) While the egg is cooking, pop the english muffin in the toaster. When toaster pops assemble with cheese on bottom, then bacon then egg.

Lower calorie variation: Eat it open-faced to save 50 cals and use only half a slice of cheese to save an additional 12.5 calories.

Low Calorie Recipe of the Day

Stuffed Mushrooms
3 mushrooms = 41 cals
whole recipe = 164 cals

12 large mushrooms
2 T lemons juice
1 small red onion, finely chopped
1 tsp dill
2 T nonfat plain yogurt
1 tsp mustard (preferably dijon)
Salt & pepper to taste

Finely chop mushroom stems, leaving caps whole. Over high heat combine 1 T lemon juice with 1 qt water. Bring to a boil. Add mushroom caps and cook until tender. Transfer to a bowl filled with ice water. Drain and pat dry. In a separate bowl combine red onion, dill, yogurt, mustard and remaining lemon juice. Evenly divide filling among mushroom caps.