INDEX OF ALL RECIPES

Here is the updated index from beginning to today.

There are too many recipes without an index on this site because blogger isn't really set up for it. So I've decided to add an index of recipes at the end of each month.

APPETIZER RECIPES:
Bulgur Stuffed Tomato 265 cal / 40g carbs

BEEF RECIPES:
Open Faced Burgers with Onion Mushroom Topping 320 cal / 27g carbs
Meatloaf 170 cal / 10g carbs

BREAKFAST RECIPES:
Raisin Bran Muffins 90 cal / 18g carbs and 250 cal - 11g carbs

CHICKEN RECIPES:
Chicken and Farfalle Salad with Walnut Pesto 375 cal / 37g carbs
Chicken Marsala 235 cal / 35.5g carbs

COFFEE, DRINK AND COCTAIL RECIPES:
Brandied Berry Milk Shake 180 cal / 25g carbs

DESSERT RECIPES:
Flan 210 cal / 44g carbs

EGG RECIPES:
Cheese Omelet 205 cal / 1.5g carbs
Florentine Frittata 265 cal / 32g carbs

PASTA RECIPES:
Baked Macaroni and Cheese 265 cal / 40g carbs or 350 cal / 55g carbs
Zucchini Lasagna 260 cal / 40g carbs

PORK RECIPES:
Southwestern Grilled Pork Tenderloin 170 cal / 1.4g carbs

POTATO RECIPES:
Scalloped Potatoes with Shallots, Mushrooms, Roasted Garlic 165 cal / 22g carbs

RICE RECIPES:
Vegetable Fried Rice 140 cal / 23.5g carbs

SALAD RECIPES:
Avocado and WaterCress Salad 125 cal / 5g carbs
Chicken and Farfalle Salad with Walnut Pesto 375 cal / 37g carbs
Gourmet Chicken Salad 400 cal / 5g carbs
Lentil Salad with Tomato and Dill 200 cal / 16g carbs
Orzo with Tomatoes, Feta, and Green Onions 335 cal / 35g carbs

SANDWICH RECIPES:
Fruity Tuna Salad Pita Sandwiches 225 cal / 27g carbs

SAUCES/DRESSINGS/DIPS/SALSAS:
Creamy Feta Spinach Dip 80 cal / 4g carbs

SEAFOOD RECIPES:
Black Cod With Olives and Potatoes in Parchment 250 cal / 8g carbs

SOUP RECIPES:
Creamy Potato Soup 95 cal / 20g carbs

VEGETABLE DISHES:
Herb Roasted Eggplant and Tomatoes with Feta 135 cal / 10g carbs

Lentil Salad with Tomato and Dill

I love lentils, so while I was looking for a low cal recipe I remembered the recipe that is easy to prepare, tasty and filling at my other blog. It's called Lentil Salad with Tomato and Dill. Follow the link and you can find my suggestions for changes too:)

This recipe is for 4 servings:
Per serving:
Calories: 200
Fat: 14 g
Carbs: 16 g
Protein: 5.5 g

Keep in mind that you can bring the calories down by using less olive oil. The recipe calls for 1/4 cup which is about 470 calories for the total recipe.

If you add 1 cup of crumbled feta cheese add 400 calories. So if you add 1/4 of it to each serving you are adding 100 calories to the dish.

If you add a cucumber, you are adding additional 25 calories. 1 cup of shredded butter lettuce is less than 10 calories:) At last, something that doesn't add too many calories. And what is good about lettuce is that it takes a long time for the stomach to digest it, so it keeps it busy and you will feel hungry much later. So I add lettuce to my salads as often as I can.

Enjoy:)

Flan

This recipe comes out less eggy than a regular flan because it uses egg substitute which is just fine with me. As far as I'm concerned it's a dessert which is a must from time to time when you are dieting:)

Make sure you don't stir the sugar while it is dissolving because you will crystallize it, just swirl it around from time to time if you want to speed it up.

If you want to give it a nice orange scent which doesn't really do much for the taste, just add 2 teaspoons of grated orange rind (be careful not to add the whites, just the outer skin) to milk and simmer over low heat for about 10 minutes. Don't forget to let it cool down before you add it to the rest of the ingredients so that you don't cook the eggs into an omelet:)

FLAN

Ingredients:
1 1/3 cups sugar, divided
3/4 cup egg substitute
3/4 teaspoon vanilla extract
2 (12-ounce) cans evaporated skimmed milk

Directions:
Place 1 cup sugar in a large heavy skillet over medium heat; cook 5 minutes or until sugar dissolves (do not stir). Continue cooking until golden, and stir well. Immediately pour into a 9-inch round cake pan, tipping quickly until sugar coats bottom of cake pan, and set aside.

Combine remaining 1/3 cup sugar, egg substitute, vanilla, and milk; stir well. Pour into prepared cake pan; place in a large, shallow pan. Add hot water to pan to a depth of 1 inch. Bake at 350° for 1 hour or until a knife inserted near center comes out clean. Remove cake pan from water; let cool 1 hour on a wire rack. Cover and chill 4 hours.

To serve, loosen edges of flan with a knife or rubber spatula. Place a serving plate, upside down, on top of cake pan; invert flan onto plate. Drizzle any remaining syrup over flan.

Makes 8 servings (serving size: 1 wedge)
Per Serving:
Calories: 210
Fat: 0.2 g
Carbs: 44 g
Protein: 9

Black Cod With Olives and Potatoes in Parchment

I copied this easy and wonderful recipe from Gourmet. Because you cook in little packets there is hardly any cleanup after the meal is done, which is great. And according to the magazine these little packets seal in the fish and vegetable juices, with the potato slices insulating the fish from the heat of the oven and the olives and lemon slices emphasizing its bright flavors. And they are right.

I love the olives in this dish, if you can, try not to skip them. Feel free to go ahead and use any kind you like. I used black olives because I like the saltiness it adds.

Enjoy:)

BLACK COD WITH OLIVES AND POTATOES IN PARCHMENT

Ingredients:
1/2 pound small Yukon Gold potatoes
6 tablespoons extra-virgin olive oil, divided
1 tablespoon plus 2 teaspoons finely chopped oregano, divided
2 1/4 teaspoons fine sea salt, divided
8 (5-ounce) pieces skinless black cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
1 lemon, very thinly sliced
6 garlic cloves, thinly sliced
1/2 cup Kalamata-style black olives, pitted and cut into slivers
1/2 cup flat-leaf parsley leaves

Equipment: an adjustable-blade slicer; 8 (12- to 15-inch) squares of parchment paper; kitchen string

Directions:
Preheat oven to 400°F with a baking sheet on bottom rack.

Cut potatoes into very thin slices with slicer. Toss potatoes with 2 tablespoons oil, 1 teaspoon oregano, and 1/4 teaspoon sea salt. Divide potatoes among parchment squares, arranging them in center, slightly overlapping, then top with a piece of fish.

Sprinkle each fillet with a scant 1/4 teaspoon sea salt, then top each with a lemon slice, a few garlic slices and olive slivers, parsley leaves, 1/2 teaspoon oregano, and 1/2 tablespoon oil.

Gather sides of parchment up over fish to form a pouch, leaving no openings, and tie tightly with kitchen string. Put packages on hot baking sheet and bake until fish is just cooked through, 15 to 22 minutes.

Cooks' note: Fish can be assembled in parchment 4 hours ahead and chilled.

Makes 8 servings
Per serving:
Calories: 250
Fat: 13 g
Carbs: 8 g
Protein: 26 g
Fiber: 1 g

Creamy Feta Spinach Dip

I like this dip because it is salty and you can eat it by itself with some pita chips that you can prepare by baking in the 375 degree oven for about 8 minutes. Just read the package to find out how many calories you are adding.

Or you can use it with the oven fried vegetables.

Enjoy:)

CREAMY FETA-SPINACH DIP

Ingredients:
1 (8-ounce) carton plain low-fat yogurt
3/4 cup (3 ounces) crumbled feta cheese
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup low-fat sour cream
1 garlic clove, crushed
1 1/2 cups finely chopped spinach
1 tablespoon minced fresh or 1 teaspoon dried dill
1/8 teaspoon black pepper
Fresh Dill (optional)

Directions:
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels, and let stand 5 minutes.

Scrape into the bowl of a food processor using a rubber spatula. Add the cheeses, sour cream, and garlic, and process until smooth, scraping sides of bowl once.

Spoon yogurt mixture into a medium bowl, and stir in the spinach, minced dill, and pepper.

Cover and chill. Garnish with fresh dill, if desired.

Makes 2 cups (serving size: 1/4 cup)
Per serving:
Calories: 80
Fat: 6 g
Carbs: 4 g
Protein: 4 g