Healthy Easy To Make Recipes - Low Calorie Recipes | LaaLoosh (2024)

I have always been a fan of one-pan dinners…they just make my time in the kitchen so much easier. One night, I had some mushrooms that needed to be used ASAP, so I threw together this Creamy Mushroom Garlic Chicken Recipe that you guys are going to love! It’s not often that I make creamy skillet meals because they can tend to be pretty caloric. But now with the changes in the new Weight Watchers Freestyle program, I’m able to splurge my Points a bit on the good stuff. And by good stuff, I mean creamy sauces that are so velvety and decadent that it feels like I’m indulging at my favorite restaurant.

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A true comfort food, this Tuscan-Style White Bean and Sausage Soup make a delightful, cozy dinner on a cold winter’s day. I love how the flavors of this soup come together and warm your home with the most amazing aromas.

If I want to kick things up a notch, I’ll use spicy Italian sausage instead of mild. It’s SO good! And this soup recipe doesn’t take a lot of time or effort to prepare…just around 30 minutes. Another great healthy dinner idea for when you are short on time. Totally looks like a gourmet soup, but is fast and easy to prepare.

If you prefer a creamy texture to the soup, just process one of the cans of beans before adding them to the soup. You can leave the other can of the beans whole. That will add some thickness to the broth, while still leaving some beans whole for texture.

I personally like it with a brothy base so I can dip some toasted crostini or garlic bread into it. And at just 6 Smart Points per serving, this satisfying soup is an ideal dinner or lunch that will definitely fill you up. Enjoy!

If my kids consistently ask to have this soup, then that must mean it’s a good recipe right? The first time I made this Roasted Tomato Basil Soup, it was an instant hit. The whole family devoured it. It’s actually a really easy recipe that requires little effort, but the outcome tastes like it’s a gourmet soup from your favorite restaurant. It’s light and fresh, but still satisfying.

Broccoli is one of those vegetables that it seems like you really like, or you hate. What I’ve found is that a lot of whether you like it or hate it depends on how you make it. Really what I’m saying is get ready to love broccoli – this Asian Broccoli Salad is amazing!

The great thing about this salad is that it’s topped with this seriously delicious Asian style dressing. This dressing is one that has a peanut butter base (use reduced fat or reconstitute powdered peanut butter to keep the points low). Added to that creamy and delicious peanut butter are some soy sauce, sesame oil, ginger, garlic, honey and rice wine vinegar. The soy sauce deepens the flavor and the sesame, ginger and vinegar add that delicious Asian flavor to the dressing. In fact, you’ll probably just want to make up a recipe for this dressing and keep it in a jar in the refrigerator – it’s that good.

I’m all about Soup Recipes these days, and my Lentil, Beef, and Quinoa Soup was definitely one of my favorite new recipes that came out of my kitchen this week. I love soups that are hearty, and filling, and pretty much a complete meal in one bowl.

This fabulous Lentil, Beef and Quinoa soup is just that. The lentils are tender and delicious, but they’re also packed with fiber to help you feel full longer and be more satisfied. The juicy ground beef adds flavor and protein to this amazing soup.

If you are all turkey-ed out after the Thanksgiving Day feast, then today’s recipe is for you! I put together this Roasted Cranberry Balsamic Chicken Recipe as a tasty and festive alternative to turkey for holiday dinners.

Turkey, mashed potatoes and gravy, green bean casserole, and pumpkin pie. When you hear that, you think of Thanksgiving. It’s just traditional, that’s what you have for Thanksgiving. Sure, you swap out a few other family favorites, or maybe your family has that one special dish that you just HAVE to have every year (anyone for some red, white, and blue Jell-O salad?), but for the most part, everyone has the same thing on Thanksgiving.

It’s always such a relief when the weather begins to cool down after the summer. It means that fall is finally in the air. But with the cooler days, I always end up craving comfort foods.

Of course, there are typical comfort foods like lasagna, chicken noodle soup, and roast chicken. But one of my favorite comfort foods is fettuccini alfredo. The rich, creamy alfredo sauce that coats the tender noodles is just amazing. There is nothing quite like it. It just tastes like comfort.

There is something magical about bruschetta. The flavors of the tomatoes, basil, garlic and balsamic vinegar is enough to make your taste buds sing.

One of the downsides of bruschetta is that it’s usually an appetizer that is served on bread. While appetizers are great, they’re not very filling and when you eat more than a piece or two, you end up using a lot of points on the bread. Points that you’d typically like to use for something else.

So, I decided to turn this traditional appetizer into a main dish. The first thing that I had to do was get rid of the bread. An entire meal served basically as a sandwich wasn’t going to work for me. Instead of bread, I used chicken breast to serve the bruschetta on.

Juicy fried chicken tenders are one of those meals that the whole family can really enjoy. Everyone enjoys the fried chicken with the crispy coating. It’s so delicious and everyone can have their own favorite sauce.

However, to make it a little healthier, I had to make some changes to the recipe. Traditional chicken tenders are dredged in egg and then breaded with a combination of breadcrumbs, flour and spices. The tenders are then deep fried in oil until they are golden brown and cooked through.

The first thing that I did was to get rid of the deep fat frying. Baking the tenders was a much better (and much easier!) way to cook them. The pieces of chicken are small enough that they bake fast and without drying out. You end up with delicious chicken without the added fat from the frying.

If you are trying to eat gluten-free, or just healthier in general, my modern take on traditional Middle Eastern Tabbouleh Salad is a great recipe to try. The bright, fresh herbs, the tender, nutty quinoa, and the tangy, lemony dressing, all make for a perfect flavor combination.

One thing that I really enjoy doing is reworking old recipes. This quinoa tabbouleh salad is a perfect example of that. It’s a traditional Middle Eastern dish that I decided to give a healthier twist to.

If you haven’t heard of the Instant Pot – let me tell you a secret – they’re AMAZING. The Instant Pot is a brand of electric pressure cooker that is also so, so much more than a pressure cooker. It’s not just a pressure cooker. The Instant Pot is also a slow cooker, rice cooker, steamer, yogurt maker, sauté pan and warming pot. It is truly one of the best kitchen tools you can purchase.

I had originally purchased the Instant Pot to replace my slow cooker – and let me tell you I’m DELIGHTED that I did. I love it as a slow cooker, don’t get me wrong. But, by far, the best feature I’ve found is the electric pressure cooker setting.

Gone are the days when you worry about whether the stovetop pressure cooker will explode when you try and bring it up to pressure. You don’t have to run it under cold water to quickly release the pressure (please don’t do this with an electric pressure cooker, you’ll end up buying yourself a new one). You don’t have to count rattles and turn down the heat to make sure it isn’t cooking too high or count whistles for the length of time that you need the food at pressure.