An Italian Style Low Fat, Low Calorie Weight Loss Recipe

Many people think losing weight means eating boring “healthy” foods, which aren’t as appealing as fast food or junk food.

But the truth is there are a wide variety of delicious meals you can eat, while you’re on a weight loss diet, and you don’t have to feel deprived.

In this article, we will show you some great low calorie, low fat recipes with an Italian style.

Let’s get started.

The first recipe is for tasty vegetable lasagna.

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An easy way to start this recipe is to use a package ready-to-use no pre-cooking required lasagna sheets. These should be available in practically all large grocery stores.

You’ll also need one large can of tomato sauce with garlic, oregano, and any other Italian spices you care to add.

Next, you need one large zucchini, two large carrots, package of sliced mushrooms, one large onion, one package fresh ready to use spinach, two cloves of garlic, and Italian herbs like parsley, oregano, basil, fennel seeds, either ½ cup chopped fresh or two tablespoons dried.

Additionally, you need one container non-fat cottage cheese, one egg or two egg whites, ½ cup low fat parmesan cheese, and Olive oil.

This may seem like a lot of ingredients, but we promise it will be worth it! Many of them can be re-used, too.

Okay, on to the preparation.

You need to thinly slice the vegetables and sauté in a tablespoon of olive oil with the spinach and garlic for 3 to 4 minutes. Then set aside.

Now it’s time to mix the egg, or egg whites, with the container of cottage cheese and ¼ cup of parmesan cheese.

Spread a tablespoon of olive oil in the bottom of a baking dish. Cover with ¼ of the can of tomato sauce. Sprinkle with a tablespoon of fresh herbs. Layer on one layer of lasagna noodles – half the package. Spread with ¼ of the can of tomato sauce.

Spread half of the vegetables over the noodles and ½ the cottage cheese mixture.

Spread ¼ can of the tomato sauce and a tablespoon of fresh herbs. Add the remaining lasagna noodles and layer the remaining ingredients ending with the ¼ the can of tomato sauce topped with the parmesan cheese.

Bake at 350 degrees about 45 to 60 minutes.

The next dish is the antipasto salad.

Simply take one package ready to use Italian greens, and mound in the middle of a large serving plate. Surround with your choice of cherry tomatoes, sliced green and red peppers, cucumbers, baby carrots, canned baby corn, red kidney beans, white kidney beans, blanched strings beans, broccoli, and asparagus, a variety of olives, and cubed low fat mozzarella cheese.

Mix ¼ cup red wine vinegar with ½ cup olive oil and one teaspoon prepared mustard. Shake well and serve on the side.

Finally, we come to the raspberries in a cloud.

There are two ways to make this delicious dessert. The first is to whip egg whites, using one teaspoon of a sugar substitute for each egg white until they hold a firm peak. Portion out about three tablespoons on a greased baking sheet, make an indentation the middle of the mound of egg whites and bake in a low oven until crisp.

The second is to use non-dairy non-fat whipped topping. On a dessert plate or in a martini glass, mound about three tablespoons for each serving. If you've used the egg white mixture place one baked 'cloud' on a dessert plate. Place ¼ cup to ½ cup of fresh raspberries in the indentation. Dust with cinnamon and cocoa powder.

As you can see, this diet is a little more complex compared to some of the others we suggest – but it truly is worth the effort. It’s also very healthy, and should fit into practically any weight loss diet. Good luck!